Last night I experimented and made a different ‘shaped’ Pavlova. Using the recipe here instead of making one big Pav I made smaller ones with a piping bag that could be mounted on each other to create a ‘Christmas tree’ shape. I used plenty of whipped cream and fruit then dusted it over with some icing sugar. Came out pretty good. Only tip – create and serve immediately. Cream doesn’t hold its shape for too long!
Happy Christmas cooking!
Despite the name… this Australian Sticky Date Pudding recipe wins hands down every time I make it. The awesome cook, Naarah from Alabaster Box gave me the recipe… which I think was passed onto her by her mum. So I have no idea who to give true credit to for coming up with the recipe… all I know its GOOD!
250g pitted dates
1 cup water
1 tsp bicarb soda (Baking Soda in the US)
1 tsp vanilla
1 cup caster sugar
1 1/4 cup plain flour sifted
3 tbsp cocoa sifted
100g white chocolate melts
1 cup brown sugar
200ml cream (+ some extra to whip up to serve with)
Preheat oven to 180C/365F and prepare either a 28cm x 18cm tin or muffin trays. I often double the recipe for parties.
Chop dates up finely.
Bring dates and water to boil and then simmer for 10mins until dates are soft and liquid is absorbed
Cool and stir in vanilla and bicarb soda
Cream butter and sugar
Add eggs slowly
Fold in date mixture and combine sifted flour and cocoa.
Bake 25 – 30mins.
METHOD FOR SAUCE
Combine butter, white melts, brown sugar and cream on low/med heat and melt together until becomes a creamy caramel sauce.
*If I double the recipe I don’t normally double the sauce. There tends to be enough spare with just one batch!
To serve – place heated piece of pudding on a plate, drizzle caramel sauce on top and then serve with a dollop of cream and sprinkle with some shaved chocolate.
I love to bake! I think especially since I am rarely home and when I am all I want to do is make a mess in the kitchen and make something from scratch. So I thought today I would share one of three of my favourite Australian biscuit recipes (or Australian Cookie Recipes). Biscuit = Cookie not something you eat at breakfast with bacon and eggs!
First a little history about these ‘bickies’. ANZAC biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. These biscuits are made from ingredients that don’t spoil easily so we’re often shipped to soldiers who were fighting abroad during war (quite literally) by their love ones.
This recipe is very simple and will make you wonder why you ever bother using premade cookie dough! My grandma use to make us ANZAC biscuits from this recipe.
1 cup rolled oats
3/4 cup coconut
1 cup plain flour
1 cup of sugar (make this less if desired)
125g butter (4oz)
2 tbsp Golden Syrup (I found some Lyle’s Golden Syrup at Publix)
1/2 tsp of Bicarb of Soda (called Baking Soda) in the USA
1 tbsp of boiling hot water
Preheat oven to 150C/300F and prepare trays. (makes at least 24)
Mix oats, flour, sugar and coconut
Melt syrup and butter
Mix soda and boiling water and then add to melted syrup and butter
Add to dry ingredients and stir well
Place 1 tablespoon worth of mixture on tray for each biscuit.
Cook for 20mins or until golden brown.
They taste great soft or hard so experiment and cook however you like em!