Bread Pudding with a Twist
Preheat oven to 180°C.
Arrange bread pieces in an ovenproof dish.
Sprinkle sugar, raisins and ginger preserve over bread.
Mix the butter, milk and cream together.
Add the beaten eggs, rum and ground ginger and mix well.
Pour mixture over bread and allow to rest for 5 minutes.
Bake for 35 – 40 minutes or until set.
For top layer, blend all ingredients together in a food processor.
Spread over warm pudding and bake for a further 15 – 20 minutes.
Serve warm with Clover Classic Custard.
Individual Banoffee Tarts with Bananas
For crust, process the biscuits, cinnamon and butter together in a food processor.
Press into base and sides of individual loose-bottomed tart pans.
Cover and refrigerate.
Meanwhile, prepare the filling.
Bring the milk and butter to the boil in a heavy-based saucepan, stirring continuously.
Beat the cornflour, eggs and caramel together in a heat-resistant bowl.
Pour the milk over the egg mixture, stirring continuously.
Place bowl over a pot of simmering water and slowly heat custard until thickened.
Transfer to a clean bowl and allow to cool in cold water while stirring.
Divide custard between the tart pans and refrigerate.
Before serving, heat the butter for banana topping in a heavy-based frying pan.
Add the sugar and bananas and fry until bananas are golden brown.
Add rum and ignite.
Fry until all alcohol has evaporated and flames have subsided.
Arrange bananas on custard fillings and serve with whipped cream.
Baked Roly-poly
Preheated oven to 180°C. Sift flour and salt together. Rub in butter until the mixture resembles breadcrumbs.
Beat eggs, milk and essence, stir into flour and mix to a soft dough.
On floured surface, roll out dough to a thickness of 5 mm and a rectangular shape of about 22 cm x 25 cm.
Spread with jam and sprinkle coconut over.
Roll up as for Swiss roll, cut into 2 cm slices and place in a rectangular ovenproof dish.
Mix all ingredients for syrup and pour over slices.
Bake pudding for 30 – 45 minutes or until golden brown and a skewer comes out clean when inserted into dough.
Serve warm with custard.
Sour Cream Chocolate Cake with Berries
Preheat the oven to 180°C.
Grease and line 2 x 22 cm cake tins.
Place butter, stout, cocoa and cinnamon in small saucepan and heat until butter is melted.
Whisk to mix.
Combine cake flour, sugar and bicarbonate of soda.
Beat eggs and sour cream, add butter mixture followed by dry ingredients.
Mix well.
Spoon into prepared tins and bake for 45 minutes, until tester comes out clean.
Remove and cool on wire racks.
Melt chocolate, butter and half of cream.
Whisk and leave to cool to room temperature – 45 minutes to 1 hour. (The longer you allow the ganache to cool, the thicker it will set.)
Beat remainder of cream until thick.
Spread cream on one layer, top with berries and place other layer on top.
Pour over ganache and finish off with berries.
Mini Blueberry Crumble Cakes
Crumble: Combine dry ingredients and rub in butter until it resembles bread crumbs.
Form into ball and leave to rest in refrigerator for 30 minutes.
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, and beat well after each addition, add milk.
Sift together dry ingredients and add to butter mixture.
Fold in blueberries.
Spoon into 12 greased moulds and grate crumble ball mixture on top.
Bake in preheated oven of 180°C for 30 minutes, until skewer comes out clean.
Chocolate Lavender Moments
Place butter, icing sugar and vanilla in mixing bowl and beat until light and fluffy.
Add lavender flowers.
Sift flour, cornflour, cocoa and cinnamon into mixture and mix well.
Roll in shapes and place on a lined baking tray.
Place in the refrigerator for 30 minutes.
Bake in preheated 180°C oven for 12 – 15 minutes, until firm.
Remove and leave to cool.
Prepare filling: Bring cream and lavender buds to the boil and remove from heat.
Allow to steep for 30 minutes.
Melt chocolate.
Pour cream through sieve onto chocolate and mix.
Leave to cool slightly until it reaches room temperature before sandwiching two cookies together.
Beetroot chocolate cake recipe
Preheat the oven to 180°C.
Grease and line 2 x 22 cm cake tins.
Wash beetroot and place in ovenproof dish.
Cover with foil and bake in preheated oven for 90 minutes, until cooked.
Peel and puree in food processor together with lemon juice and vinegar.
Beat butter and sugar until light and fluffy.
Add cream cheese and vanilla and mix.
Add eggs one at a time and mix well after each addition.
Stir in beetroot puree. Sift together dry ingredients and fold in.
Divide between cake tins and bake for 45 – 50 minutes until tester comes out clean.
Remove and cool on wire rack.
Prepare frosting by melting the chocolate.
Add liquid glucose and beat in sour cream.
Frost middle and top and decorate with pomegranate pips.
Almond and honey milkshake recipe
A delicious milkshake you can whip up in seconds.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
