HOT CROSS BUN CHEESECAKE

A no‑bake Easter dessert that layers spiced hot cross buns with creamy cheesecake and swirls of blueberry jam. INGREDIENTS • 11 hot cross buns• 380g cream cheese, softened• ⅓ cup caster sugar• 2 cups thickened cream, whipped to soft peaks• 2 Tbspn lemon juice• 1 tsp vanilla essence• 200g blueberry jam, gently heated until runny and cooled• Blueberries to decorate cake METHOD 1. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the lemon juice and vanilla essence and beat until well combined. Gently fold through the whipped cream until smooth. 2. Line the base of a 25cm round springform tin with baking paper. 3. Slice the hot cross buns in half lengthways. Arrange the bottom halves snugly over the base of the tin. 4. Pour half of the cream cheese mixture over the hot cross buns and smooth evenly with a palette knife. Dollop over half of the cooled blueberry jam. 5. Spoon the remaining cream cheese mixture on top and smooth gently. Dollop over the remaining jam, then use a skewer to lightly pierce the cheesecake layer and create a zig‑zag swirl, take care not to over‑swirl. 6. Place the tops of the hot cross buns over the cheesecake layer and gently press down. 7. Refrigerate for a minimum of 6 hours, or until fully set (overnight is best). 8. To serve, remove the cheesecake from the springform tin and transfer to a serving platter. Decorate with fresh berries or chocolate Easter eggs if desired

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Mango & Lime Pavlova

INGREDIENTS Meringue 6 large egg whites, room temperature 300g caster sugar  1 tsp fresh lemon juice or white vinegar  10g cornflour  Lime Whipped Cream 300mL heavy cream (cold) 40g powdered icing sugar  1 lime zest  240mL mascarpone To Decorate 2 fresh mangoes, peeled and sliced thinly  70g passion fruit pulp  1 lime zest  METHOD  Preheat the oven to 140°C (284°F). Line a baking tray with parchment paper. In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins). Whilst whisking, add the caster sugar one spoonful at a time. (In between each spoon, whisk for 10-15 seconds before adding the next spoonful). Once all the sugar is added, continue whisking for 5 more minutes. Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and the sugar should be fully incorporated. If you rub a bit of mixture between your thumb and finger, there should be no grit as the sugar has fully blended if there is, then continue to whip for a couple more minutes. Place the meringue mixture onto your lined baking tray and gently smooth into the desired shape. Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely. Once cool, decorate the meringue with lime whipped cream, topped with mango slices, passion fruit pulp and lime zest.

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Weck Jar Christmas Puddings

Rich, spiced, and beautifully portioned in Weck jars these festive puddings are perfect for gifting or enjoying throughout the season. INGREDIENTS • 1kg mixed dried fruit (e.g. raisins, sultanas, apricots, peel, cranberries, dates)• 1 cup brandy, rum or marsala• Zest of 1 large lemon• Zest of 1 large orange• 1 small apple, grated• 70g plain flour• ¾ tsp baking powder• Pinch of salt• ¾ tsp ground cinnamon• ¾ tsp mixed spice• 45g fresh white breadcrumbs• 135g butter, at room temperature• 135g brown sugar• 3 eggs• 100g slivered almonds METHOD Macerate the fruit: In a large bowl, combine the mixed dried fruit, grated apple, lemon zest, orange zest, and alcohol. Mix well, cover, and set aside overnight (or up to several weeks) to soak. Prepare the jars: Grease 6 × 450ml Weck jars. (Link) https://wheelandbarrow.com.au/products/storage-jar-weck-450ml-gugelhupf Make the batter: Sift the flour, baking powder, salt, cinnamon, and mixed spice into a bowl. Stir in the breadcrumbs. In a separate bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients, then stir through the soaked fruit mixture and slivered almonds until evenly combined. Fill the jars: Spoon the mixture into the prepared jars, leaving about 2cm at the top to allow for expansion. Cover each with greased baking paper and foil, securing with string. Bake in a water bath: Place the jars in a deep roasting pan. Pour boiling water halfway up the sides of the jars. Bake at 160°C for 1½–2 hours, or until firm and cooked through. Cool and store: Allow puddings to cool completely. Leave the foil on and place plastic lids on top. Store in a cool, dark place or in the fridge for up to 3–4 months. Reheat and serve: To serve, remove the plastic lid but leave the foil on. Re-steam the puddings for 1–1½ hours until heated through. Turn out onto a serving plate and enjoy with flaming brandy or rum and a scoop of ice cream.

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Mum’s Rum Balls 

Two classic versions of a beloved treat fruity or chocolatey perfect for gifting or sharing over the holidays. Fruit Version Makes 15 INGREDIENTS • 250g packet arrowroot biscuits• 395g tin condensed milk• ½ cup shredded coconut (plus ½ cup for coating)• 1 cup mixed dried fruit• 2 Tbsp cocoa powder• 2 Tbsp Beenleigh rum METHOD 1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, mixed fruit, cocoa powder, and rum.2. Mix until well combined. Roll into golf ball-sized portions and coat in extra shredded coconut.3. Refrigerate in an airtight container for up to 1 week. Best served at room temperature. Chocolate Version Makes 15 INGREDIENTS • 250g packet arrowroot biscuits• 395g tin condensed milk• ½ cup shredded coconut• 1 cup rice bubbles• 2 Tbsp cocoa powder• 2 Tbsp Beenleigh rum• ½ cup chocolate sprinkles (for coating)• 1 cup crushed walnuts (for coating) METHOD 1. Crush the arrowroot biscuits in a large bowl. Add condensed milk, shredded coconut, rice bubbles, cocoa powder, and rum.2. Mix until well combined. Roll into golf ball-sized portions. Coat half the batch in chocolate sprinkles and the other half in crushed walnuts.3. Store in an airtight container in the fridge for up to 1 week. Serve at room temperature for best texture.

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Magnolia Trifle

A decadent layered dessert featuring rich chocolate mud cake, creamy chocolate pudding, crunchy pretzels, and gooey caramel and whipped cream perfect for celebrations. INGREDIENTS • 2 × 600g chocolate mud cakes• 1.2kg chocolate pudding mix• 200g pretzels, coarsely crushed• 168g chocolate flakes (for layering + garnish)• 1 × 395g canned caramel, whipped until runny• 1.2kg thickened cream (approx. 600g per layer)• 4 Tbsp McKenzie's cream stabiliser METHOD 1. In a large bowl, whip the thickened cream with cream stabiliser until firm peaks form.2. Crumble the first chocolate mud cake and layer it on the bottom of a trifle bowl.3. Spread half of the chocolate pudding mix over the cake layer.4. Add half of the crushed pretzels and half of the chocolate flakes. Drizzle with half of the whipped caramel.5. Spread half of the whipped cream over the top.6. Repeat the layers with the second crumbled cake, remaining pudding mix, pretzels, chocolate flakes, caramel, and whipped cream.7. Garnish with extra chocolate flakes.8. Refrigerate until ready to serve.

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Lemon Crinkle Cake

A zesty, golden filo dessert with a creamy custard and bursts of blueberry—perfect for a light yet comforting treat. INGREDIENTS • Zest of 1 lemon• 1 packet filo pastry• 100g unsalted butter (plus extra for brushing the pie dish)• 80–100g fresh blueberries• 3 eggs• 300ml thickened cream• 3 Tbsp lemon curd• ½ cup caster sugar• 1 tsp vanilla bean paste• 2 tsp demerara sugar METHOD 1. Preheat oven to 180°C. Melt 100g of butter on the stove or in the microwave. 2. Brush a 25cm pie dish with some of the melted butter. 3. In a mixing jug, whisk together the thickened cream, caster sugar, eggs, lemon zest, lemon curd, and vanilla bean paste until well combined. Set aside. 4. Lay two sheets of filo pastry lengthwise, scrunch them gently, then twist into a loose spiral and place in the centre of the pie dish. Repeat this process with the remaining filo, working outward in a spiral pattern about 5 sets of 2 sheets until the dish is filled. 5. Bake for 10 minutes. 6. Remove from the oven and drizzle the remaining melted butter generously over the filo. Return to the oven and bake for another 10 minutes. 7. Carefully pour the custard mixture evenly over the baked filo. Scatter the blueberries over the top and sprinkle with demerara sugar. 8. Bake for 30 minutes, or until golden and set. 9. Remove from the oven. The cake will puff up but settle as it cools. Serve warm.

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Lemonade Scones

INGREDIENTS • 3 ½ cups self-raising flour, plus extra for dusting• 250ml thickened cream• 250ml lemonade• Milk for brushing scones To Serve • Whipped cream• Jam Makes approx. 12 scones METHOD 1. Preheat oven to 180°C fan and line a baking tray with baking paper.2. In a large bowl, combine flour, cream, and lemonade. Mix gently until just combined, avoid overmixing, as the scones will be dense. The dough should be soft and slightly sticky.3. Lightly flour a surface and turn out the dough. Knead 3-5 times to bring it together, then gently shape it into a 2.5cm thick disc.4. Use a 6cm round cutter, pressing straight down. Flour the cutter between each cut.5. Transfer scones to the tray, placing them slightly touching to help them rise.6. Lightly brush the tops with milk and bake for 15 minutes or until golden.7. Let cool on a wire rack and cover with a tea towel to keep them soft.8. Serve warm with plenty of jam and whipped cream

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Honey Cake with Figs & Blackberries

INGREDIENTS • 400g / 2 cups all-purpose flour• 200g / 2 cups sugar• 200g butter• 4 eggs• 300g honey• 250ml black tea (using 2 tea bags)• 2 tsp vanilla extract• 2 tsp baking powder• 1 tsp baking soda• 1/2 tsp kosher salt• 2 tsp cinnamon• 1/2 tsp nutmeg• 1-2 Tbsp of blackberry jam • 4-5 medium figs• 2 x Punnet’s of Blackberries MASCARPONE FROSTING • 250g mascarpone cheese• 1/2 Tbsp vanilla extract• 1/4 tsp salt• 250g heavy cream• 200-250g icing sugar METHOD: CAKE 1. Preheat the oven to 150°C (fan-forced). Line the base and sides of a 23cm springform pan with baking paper. Place the pan on a large piece of foil, crimping the foil around the edges to seal tightly, then place it on a baking tray.2. In a large mixing bowl, whisk together the eggs, sugar, butter, vanilla extract, and honey until smooth. Add the hot tea and stir until combined.3. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.4. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.5. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted comes out clean.6. Allow the cake to cool for at least 30 minutes before serving. METHOD: ICING 1. Use an electric mixer to beat the mascarpone, vanilla, and salt for 1-2 minutes to blend and aerate the mascarpone.2. With the mixer on medium-low speed, slowly pour in the cream. Beat until the mixture thickens to soft peaks.3. Add 200g icing sugar and mix on medium-low speed. Adjust the sweetness and consistency by adding more powdered sugar if needed. To Assemble: 1. Heat jam in saucepan or microwave to become a syrup.2. Spread 2-3 tablespoons of blackberry jam evenly over the cooled cake. Let jam cool before frosting. Placing in fridge can speed up the process.3. Top with the mascarpone frosting, smoothing it gently across the jam.4. Decorate with 4-5 quartered fresh figs and a handful of blackberries.5. For the figs, aim for about 4-5 medium ones, but feel free to adjust depending on the size of the figs. Note: As the batter is quite runny, it’s recommended to seal the pan with foil to avoid any leaks. If you’re using a sealed cake tin, you can disregard this step. Enjoy!

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BAKED PEARS

Ingredients: 4 small to medium pears, just ripe  2 tsp melted coconut or avocado oil  3-4 Tbsp coconut sugar (or sub organic cane sugar / sub up to half with stevia to taste*) 2 Tbsp maple syrup 1/2 tsp ground cinnamon 1/8 tsp nutmeg 1/4 tsp ground ginger (or sub fresh) 1 Tbsp apple cider vinegar 2 Tbsp lemon juice Optional: vanilla yogurt or ice-cream for topping   Method: 1.  Preheat oven to 180°C and set out a 23×33 cm (or similar size) baking dish. 2.  Halve pears and remove core. Place cut-side up in your baking dish. 3.  Top evenly with oil, coconut sugar, maple syrup, cinnamon, nutmeg, ginger, apple cider vinegar, and lemon juice. 4.  Flip pears cut-side down and bake for 20-30 minutes (uncovered) or until tender. Then remove from oven, flip cut-side up, and bake for an additional 5 minutes to slightly caramelized the tops. 5.  Enjoy as is or with vanilla yogurt or ice-cream. Drizzle with the remaining "caramel sauce" left over in the pan for extra flavour and decadence.

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Poached Pears in Red Wine

Ingredients: 750ml (3 cups) dry red wine 105g (½ cup) caster sugar 3 whole star anise 3 x 7cm cinnamon sticks 1½ vanilla beans, split 6 pears, peeled and cored 300ml thickened cream, whipped Method: In a medium saucepan, combine the red wine, caster sugar, star anise, cinnamon sticks, and split vanilla beans. Heat over medium, stirring for 2 minutes until the sugar dissolves. Add the peeled and cored pears to the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour, turning the pears occasionally, until they are tender. Use a slotted spoon to transfer the pears to a heatproof dish and set aside. Increase the heat under the poaching liquid to high. Bring it to a boil and cook for 10 minutes, stirring occasionally, until the liquid thickens into a syrup. Pour the syrup over the pears and allow them to cool for 10 minutes. Cover with plastic wrap and refrigerate for at least 4 hours. To serve, spread the whipped cream at the base of a serving dish. Arrange the chilled pears on top and drizzle with any remaining syrup.  

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Pine Lime Christmas Trifle

Ingredients: 60g cornstarch 750ml pine lime cocktail mix 24 large egg yolks (save whites for pavlova) 340g unsalted butter, cubed 1kg cream cheese, at room temperature 2 teaspoons vanilla extract 3½ cups confectioners’ sugar 3 cups heavy whipping cream, cold Roughly 30 coconut macaroons 500g white chocolate curls* ½ cup toasted shredded coconut   Method: Pine Lime Curd: In a small bowl, whisk together the cornstarch and sugar until well combined. In a large saucepan, add the sugar-cornstarch mixture, egg yolks, and ½ cup of pine lime cocktail mix. Whisk until smooth, ensuring no lumps of cornstarch or egg yolk remain. Gradually pour in the rest of the pine lime cocktail mix while whisking to create a smooth mixture. Add the cubed butter. Heat the mixture over medium-high heat, whisking frequently, until it reaches a boil. Once it boils, reduce the heat and continue cooking, whisking continuously to prevent the egg yolks from scrambling. The mixture will thicken like custard as it cooks. (Optional but recommended) Remove from heat and use a stick blender to blend the curd for a creamy texture. Alternatively, blend in a blender or food processor for 1-2 minutes. Pour the curd into a bowl and cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Cool slightly, then transfer to the fridge to chill completely, preferably overnight.   Cream Layer: In a large bowl, whip the heavy cream until stiff peaks form. Set aside. In another large bowl, beat the cream cheese with the confectioners’ sugar until smooth and creamy. Add the vanilla extract and beat in a third of the whipped cream. Gently fold in the remaining whipped cream with a spatula until well combined.   Assemble: Fill a piping bag with the chilled pine lime curd and pipe a layer on the base of a trifle dish. Arrange a layer of coconut macaroons on top of the curd, making sure they touch the edge of the dish. Spoon half of the cream mixture on top of the macaroons and spread evenly. Repeat the layers: curd, macaroons, then cream. Finish by topping the trifle with white chocolate curls and toasted shredded coconut. Refrigerate until ready to serve. *note* To make chocolate curls use a vegetable peeler on the side of the block of chocolate

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White Christmas Slice

Ingredients: 500g white chocolate 1 ½ cups Rice Bubbles or puffed rice 150g dried cranberries 120g coarsely chopped pistachios 1 cup loosely chopped ginger biscuits 1 cup desiccated coconut Method: Grease and line a 20cm x 28cm rectangular slice tray. Set aside. Melt the white chocolate in a large microwave safe bowl on low power for 3 minutes, stirring every 30 seconds until completely melted. Add the Rice Bubbles, dried cranberries, chopped pistachios, ginger biscuits, and desiccated coconut to the melted chocolate. Stir well to combine. Spoon the mixture into the prepared tin and press down firmly to flatten. Place the slice in the fridge for 3-4 hours, or preferably overnight, to set before cutting into slices. Store the slice in an airtight container in the fridge for up to 1 week.

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