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  • Raspberry Scones

    Raspberry Scones

    Makes about 18

    420 plain flour
    30g baking powder
    Pinch of  salt
    60g caster sugar
    70g cold & unsalted butter, diced
    300 ml milk
    frozen raspberries for decorating

    Preheat the oven to 200°C Sift the flour and baking powder into a bowl and add salt and sugar. Add the butter and mix together with either a paddle attachment on your mixture or rub in with your fingertips until it resembles bread crumbs. Slowly add enough milk until the mixture just comes together into a ball.  Do not over work the dough.

    Turn the dough out onto a floured work surface, and gently pat the dough together into a round shape, about 3cm high. Use a scone cutter to cut rounds from the dough. Gently work the remaining dough together to cut as many rounds as possible. Place the scones close together on a lined baking tray and brush with milk. Press a few frozen raspberries into each scone. Bake in a hot oven for about 15 minutes or until they are golden and well-risen. Dust the scones with some icing sugar before serving. Serve warm or cold with rhubarb jam (recipe online) and clotted cream.

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  • Melting Moments

    Melting Moments

    (makes about 36)
    250g salted butter, softened

    150g pure icing sugar, sifted

    1 tspn vanilla bean paste

    250g plain flour

    60g custard powder

    pure icing sugar, to dust

    For the filling: (or use the buttercream from 'rhubarb coconut cake')

    60g unsalted butter, softened

    150g pure icing sugar, sifted

    20g raspberries

    Preheat oven to 160°C


    Whip the butter, icing sugar and vanilla until light and fluffy. Sift together the flour and custard powder and gently fold into the butter. Wrap and chill for about half an hour. Roll out to 2-3mm thick and cut into rounds. Place onto lined baking trays and bake for 12 to 15 minutes or until light golden. Transfer to a wire rack to cool completely.


    For the filling: Beat the butter in a bowl until light and creamy add  the icing sugar. Stir in the raspberries. Spoon into a piping bag and pipe onto a cookie and then place another round on top. Repeat for all the cookies and then dust with icing sugar, arrange on a serving plate and enjoy with a cup of tea.


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  • Rhubarb Coconut Cake

    Rhubarb Coconut Cake

    Makes 1 x 18cm 
    4 layer cake

    300g butter

    6eggs

    400g sour cream

    1 tsp vanilla bean paste

    100g desiccated coconut

    420 flour

    1 lemon zest and juice

    30g baking powder

    300g caster sugar


    Beat the butter and sugar until light and fluffy. Add the eggs whipping between the addition of each egg. Fold in the sour cream. Fold in the sifted flour and baking powder, coconut and lemon. Divide evenly into 4 lined cake layer pans and bake for 15-20minutes until lightly golden. Remove from the oven and allow to cool completely before decorating.


    For the rhubarb

    500 rhubarb

    100g sugar

    1 orange juice and zest

    1 vanilla bean

    1 cinnamon stick


    Wash the rhubarb and cut into chunks. Combine all ingredients in a pan and cook until the rhubarb breaks down and the liquid is reduced. Allow to cool completely.


    For the rhubarb buttercream

    6 egg whites

    225g caster sugar

    450g unsalted butter softened.


    Over a double boiler whip the egg whites and the sugar until thick and glossy. Transfer the mix to a mixer and whip until cold. Gradually add the butter little by little and then rhubarb to taste.


    To assemble the cake

    1 punnet raspberries

    pomegranate seeds

    edible flowers


    Spread a little rhubarb mix over each layer of cake and pipe smooth rosettes over the cake and add fresh raspberries between each rosettes on the outer edge. Repeat for each layer then place each layer on top of each other. garnish with fresh edible flowers and pomegranate seeds.


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  • Plum Tart

    Plum Tart

    Makes 1 long tart, serves 6-8

    100g almond meal

    6 plums

    75g SR flour

    2 eggs

    80g sugar

    130g butter, softened

    1 orange or lime zest

    30ml brandy

    ½ tsp ground cinnamon


    For the Pastry

    95g sugar

    150g butter

    Pinch salt

    ½ vanilla bean scraped

    1 egg

    185g bakers flour

    40g cornflour

    2g baking powder
     
    Whisk the butter and sugar and brandy together. Add the egg, and then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced plums on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.
     
    For the Pastry
    Cream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case, chill, then blind back until golden. 

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  • Cherry Thumbprint Cookies

    Cherry Thumbprint Cookies

    Serves 6-8

    Ingredients   

    • 250g unsalted butter, softened
    • 80g icing sugar sifted
    • 2 egg yolks
    • 5ml vanilla extract
    • Pinch of salt
    • 300g plain flour
    • 1 tsp ground cinnamon
    • 1 lemon zest
    • Sour Cherry jam

    Method
    Line a baking tray with baking paper and set aside. Heat the oven to 160°C. Beat butter and icing sugar until light and smooth.  Add egg yolks, vanilla and lemon zest. Fold in the flour, cinnamon and salt. Roll into balls and place dough balls on prepared baking tray. Make imprints into the center of each ball. Spoon a small amount of jam into the center of each dough ball. Bake until golden brown, about 12- 15 minutes.  Allow to cool and store in an airtight container.


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  • Turkish Bundt Cake

    Turkish Bundt Cake

    Ingredients

                   

    For the Cake:
    • 250g unsalted butter, softened
    • 150g caster sugar
    • 2 eggs
    • 2 tsp vanilla essence
    • 10g baking powder
    • ½ teaspoon salt
    • 125ml milk
    • 250g  flour

    For the Filling:
    • 140g cream cheese
    • 100g honey
    • 200g walnuts finely chopped
    • 10g cinnamon, ground
    • 10g instant coffee
    • 50g brown sugar
    • 140g melted dark chocolate (70%)
    • ½ tsp ground cardamom
    • 250g icing sugar sifted
    • 1 tsp vanilla essence

    Method
    Grease a Bundt tin and set aside. Beat the cream cheese, coffee, honey and sugar until soft. Fold in the spices and melted chocolate. Add the chopped walnuts. Set aside Beat the butter and the sugar together until light and fluffy, add the eggs and vanilla and whip until smooth. Fold in the sifted dry ingredients alternatively with the milk. Pour half the batter into the greased cake tin and smooth over the top. Spoon the filling into the center of the batter and spread the remaining batter on top of the filling. Bake for about 40-50minutes at 170C until the cake is set. Allow the cake to cool in the tin for a few minutes and turn out the cake and allow to cool. Place on a cake stand or serving platter and drizzle with icing and chopped walnuts. For icing combine the icing sugar, vanilla essence and enough water for a drizzling consistency.          
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  • Kataifi Nests

    Kataifi Nests

    Serves 6-8

    Ingredients

    For the Nest:

    • 1 packet Kataifi pastry
    • 180g butter, melted
    • 1 cup (120g) pistachios finely chopped
    • 1 cup (140g) almonds finely chopped
    • 1/2 cup (100g) sugar
    • 1 teaspoon ground cinnamon
    • 1 lemon zest
    • 1 egg white, lightly beaten
    • 200g melted butter

    For the Syrup:
    • 250g honey
    • 500ml water
    • 200g caster sugar
    • zest of 1 lemon
    • juice of 1 lemon
    • 2 cinnamon sticks

    Method
    For the Nest


    Grease a rectangular baking tin. Pulse the nuts in a food processor. Reserve 2 teaspoons of the pistachios for garnishing. In a bowl, combine together pistachios, almonds, sugar, cinnamon and egg white and mix well. Lay the kataifi pastry on your work surface and cover with a damp towel. Pull a small amount of pastry enough to roll into a ball and brush with melted butter and place a heaped tablespoon of the filling at one end of it. Roll it up firmly. Place all the rolls seam side down into the prepared baking tin and repeat until all the pastry and filling is used.  Brush well with the remaining butter. Bake for 45-50 minutes until golden brown. Allow to cool. 


    For the Syrup


    To make the syrup add all the syrup ingredients to a pot and bring to a boil. Simmer for 15 minutes. Pour the syrup over the rolls. Pour hot syrup over the cooled rolls and allow the pastry to absorb the syrup. Sprinkle with reserved pistachios and serve with Turkish coffee.          


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  • Pink Pannacotta Tart

    Pink Pannacotta Tart

    Serves 6-8

    Ingredients

    For the Pastry
    • 30g icing sugar
    • 1 egg yolk
    • 240g plain flour
    • ½ tsp salt
    • 200g cold butter coarsely grated
    For the Filling
    • 350ml milk
    • 300ml cream
    • 100g caster sugar
    • 4 sheets gelatine (8g) soaked in cold water
    • 1 vanilla bean
    • 100g natural yoghurt
    • 1 tsp rosewater
    For the Jelly
    • 400ml Bickfords  sparkling red grape & hibiscus
    • 4 sheets gelatine (8g) soaked in cold water
    • dried rose petals or fresh edible flowers, to garnish

    Method
    For the Pastry
    Sift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool.        

    For the Filling

    Heat the milk, cream, vanilla bean & sugar. Dissolve the gelatine over a double boiler & stir into the milk. Allow to cool. Fold in the yoghurt and rosewater and place in the fridge stirring regularly until it starts to thicken. Pour into the tart base and allow to set.

    For the Jelly
    For the jelly layer dissolve the gelatine over a double boiler & stir into the sparkling & place in the fridge until it just starts to set. Pour over the tart & allow to set. Garnish with dried rose petals & edible flowers.          
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  • Christmas Icecream Slice

    Christmas Icecream Slice

    Ingredients

    • berries and cherries, to garnish
    • 2 litres vanilla icecream, slightly melted
    • 1 store bought rich dark fruit cake
    • brandy, to drizzle (optional)

    Method


    Line a loaf tin with plastic wrap. Layer a thin slice of cake on the base and the sides. Drizzle with a little brandy. Spoon in half the icecream and press down. Layer another layer of cake & drizzle with brandy and top with icecream. Finish with a layer of fruit cake and wrap and place in the freezer overnight. Remove from the tin and arrange on a serving plate. Garnish with fresh berries and cherries and enjoy a simple quick, easy and elegant Xmas dessert.          

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  • Pink Swiss Roll

    Pink Swiss Roll

    Serves 6-8

    Ingredients

    • 3 large eggs
    • 100g caster sugar
    • 150g plain white flour sifted
    • 30g melted butter
    • 200g sour cherry, strawberry or fig jam
    • 400ml whipped cream
    • Fondant to garnish
    • Mini meringue kisses to garnish
    • Garnish with dried figs, fresh figs and dried rose petals and edible flowers


    Method
    Whip the eggs and caster sugar in a bowl until light and fluffy. Sift in the flour and gently fold into the whipped egg. Gently fold in the melted butter. Pour the mixture into a lined baking tray and smooth it out evenly. Bake in the oven 170°C for 10 to 12 minutes until lightly golden and just firm to the touch. Lay out a clean cloth on your work surface and place a piece of baking paper down. Dust with a little caster sugar. Turn out the cake onto the prepared surface and remove the top baking paper. Roll into a log using the tea towel. Allow to rest until the cake has cooled.  Unravel the cake and spread with jam and whipped cream and roll to a coil. Roll out a thin layer of fondant large enough to cover the cake roll place the roll on top and cover. Place on a serving plate and garnish with dried fig, rose petals, fresh fig slices and meringue kisses.          

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  • Currant Spiced Shortbread

    Currant Spiced Shortbread

    Serves 6-8

    Ingredients 

    • 100g Rice flour
    • 300g Plain flour
    • 250g Butter
    • 80g caster sugar
    • 150g currants
    • 1 tsp mixed spice
    • vanilla
    • 50ml Rum, brandy, port or masala

    Method


    Macerate the currants in alcohol the day before or for several hours. Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter and add the currants. Press into a baking tin and smooth the top. Bake in the oven until lightly golden (about 40-45mins).  Remove and slice in the tin then allow to cool.          


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  • Champagne Orange Trifle

    Champagne Orange Trifle

    Serves 6-8

    Ingredients          

    For the Orange Crème Patisserie
    • 600ml milk
    • 5 eggs yolks
    • 120g sugar
    • 50g cornflour
    • 1 vanilla bean
    • 1 orange, zested
    • 40ml orange liqueur
    • 1 vanilla pod, split and seeded
    • 400ml whipped cream
              For the Jelly
    • 500ml fresh orange juice, strained
    • 500ml champagne
    • 100g caster sugar
    • 12 sheets gelatine (20g)
    To Assemble
    • orange segments, to garnish
    • 200g Mascarpone mixed with 150g whipped cream (or combine with left over pastry cream)
    • 4 oranges, sliced
    • 1 orange madeira cake, sliced
    • orange liqueur, to drizzle (optional)

    Method
    For the Orange Crème Patisserie
    Heat the milk with the scraped vanilla bean and orange zest and bring to the boil. Mix together the sugar, cornflour and egg yolks, and slowly pour in the milk. Strain into a saucepan and then cook for a few minutes stirring constantly until thick, add the orange liqueur. Pour into a bowl and cover with parchment paper and allow to cool. Fold in 400ml whipped cream, and set aside.

    For the Jelly
    Combine the sugar, orange juice & champagne then whisk until sugar has dissolved. Soak the gelatine sheets in cold water until plump. Squeeze dry. Melt in a bowl over a double boiler & stir into the champagne mix. Allow to cool and start to set (thicken).

    To Assemble
    In the base of a trifle bowl place a layer of pastry cream. Arrange slices of orange around the glass and in the centre. Spoon over enough jelly to cover the oranges.  Place in the refrigerator to set. Top with a layer of cake and drizzle with orange liqueur. Top with pastry cream smoothing over the top and then a thin layer of jelly. Allow to set for several hours or overnight. Garnish with  mascarpone cream, sliced orange segments and candied orange zest.          
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  • Chai Yoghurt Cheesecake

    Chai Yoghurt Cheesecake

    23cm cake tin

    Ingredients

    For the base

    • 100g almonds
    • 40g raw cashew nuts
    • 1 tsp ground ginger
    • 1 tsp grd cinnamon.
    • ¼ tsp grd cardamom
    • ¼ tsp  grd clove
    • 20g coconut oil

    For the Top
    • 750g yoghurt
    • 250g cream cheese
    • 2 sheets gelatine (soaked in cold water and drained) melted
    • 60g honey (or to taste)
    • pinch ground cardamom
    • ½ tsp ground cinnamon
    • pinch ground ginger
    • 10ml lemon juice

    Method
    For the base


    Blend together all ingredients and press into the base of a lined cake tin. (Alternatively use 1 packet ginger snap biscuits and crush, blend together with melted butter (60ml)


    For the top


    Combine all ingredients together except the gelatine and adjust seasoning to taste. Add a little yoghurt mix to the gelatine then fold into the mixture. Spoon into the cake tin and allow to set overnight. Serve with chai poached pears and candied ginger slices.          


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  • Gingerbread Trifle

    Gingerbread Trifle

    Serves 6-8

    Ingredients               

    Gingerbread cake
    • 250g butter
    • 400ml Golden syrup
    • 4 eggs
    • 20g ginger, ground
    • 10g cinnamon, ground
    • 5g mixed spice
    • 5g salt
    • 500g self-rising  flour
    • 20g Baking powder
    • 5g Bicarb soda
    • 480ml milk
    Gingerbread men
    • 185g honey
    • 40g caster sugar
    • 40g butter
    • 1 egg
    • 8g mixed spice
    • 335g flour
    • 2g bicarb soda
    • 8ml water
    Cream cheese layer
    • 750g cream cheese
    • 1 lemon juiced
    • 80g caster sugar
    • 350ml cream
    • 1 vanilla bean
    • 1 tsp ginger
    • 1/2 tsp cinnamon
    • 2 tsp mixed spice
    Caramel Sauce
    • 225g caster sugar
    • 225g brown sugar
    • 5g sea salt
    • 90ml water
    • 150g cream
    • 75g unsalted butter

    Method
    Gingerbread cake
    Grease and line a rectangle baking pan. And set aside. Melt butter with golden syrup, then add the milk and whisk in the eggs Sift together the dry ingredients and then fold into the wet mixture. Pour into the lined baking tin and bake for about 40 minutes until cooked in the centre. Set aside to cool. For the cake crumbs: Cut 1/3 of the cake and crumble roughly onto a lined baking tray and bake at 140°C until dried. Set aside or store in an airtight container until ready to use Gingerbread men. Heat the honey and sugar to 65°C and transfer to a mixer with a paddle attachment, add the butter, and mix, add the flour, egg & mixed spice, & then dissolve the bicarb in the water & add to the dough. Roll into a ball & cover for about ½ hour. Roll out to about 4-5mm thick & cut out shapes & place on a lined baking tray. Bake at 180°C for 10-12 minutes until cooked.      

    Cream cheese layer
    In a large bowl, beat cream cheese, scraped vanilla bean and sugar until smooth. Add ginger, cinnamon and mixed spice and mix until smooth. Add the cream and whip until thick and then add the lemon juice. Place in the refrigerator until ready to use.

    Caramel Sauce
    Make a dry caramel by heating a little sugar in a saucepan and heat until melted, slowly adding in all the sugar until a dark caramel. Add the water and salt and stir until dissolved. Add the brown sugar and stir until melted. Add the cream and bring to the boil. Add the butter and melt and set aside to cool and thicken. Keeps in air tight container for a month.

    To assemble the trifle
    Cut the remaining cake into chunks and place a layer on the base of the trifle bowl. Drizzle a small amount of caramel sauce over the cake. Arrange the gingerbread men to sit on top of the cake around the inside of the bowl, facing out. Top cake layer with cream cheese mixture and allow to set. Place another layer of cake and drizzle with a little caramel sauce and top with gingerbread crumbs. Spoon a little extra whipped cream on top and decorate with gingerbread men. Refrigerate until ready to serve, at least 4 hours. Can be made the night before and refrigerated overnight.          
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  • Chai Spiced Cookies

    Chai Spiced Cookies

    Makes 36
    Ingredients

    • 375g flour
    • 7g baking powder
    • 7g ground ginger
    • ½ tsp ground clove
    • ½ tsp ground cinnamon
    • 100g butter
    • 100g brown sugar
    • 1 large egg
    • 80ml date molasses or honey
    • 5ml lemon juice
    • caster sugar for rolling

    Method
    Sift dry ingredients together. Cream butter and sugar. Add egg. Stir in lemon juice and honey, fold in the sifted dry ingredients. Roll into 25g balls and roll in sugar. Bake at 160 for about 10-12 minutes.          

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  • Salted Caramel Apple Self-Saucing Pudding

    Salted Caramel Apple Self-Saucing Pudding

    Serves 8-10

    Ingredients            

    For the Filling
    • 8 apples peeled and sliced
    • 50g cranberries or sultanas
    • 50g brown sugar
    • 20g butter

    For the Cake
    • 1 tsp grd cinnamon
    • 1 tsp grd ginger
    • 150g self-raising flour
    • 1 egg
    • 150ml milk
    • 80g butter
    • 50g brown sugar
              For the Sauce
    • 120g brown sugar
    • 10g cornflour
    • 300ml boiling water
    • 20g butter
    • Good pinch of salt
    • 1 tsp vanilla essence

    Method
    For the Filling
    Heat butter in a pan and add the apples, brown sugar and cranberries and cook until apples are tender. Place in a deep buttered baking dish.

    For the Cake
    Sift dry ingredients together. Whip the butter, sugar and egg yolks fold in the dry ingredients with the milk. Whip the egg whites and fold into the batter. spoon onto the apples.

    For the Sauce
    Combine all ingredients together and carefully pour over the baking dish. Bake at 170 for about 30 minutes. Serve hot with whipped cream          
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  • Pomegranate Jelly Cakes

    Pomegranate Jelly Cakes

    Makes 28 small squares

    Ingredients

    • 2 eggs
    • 75g caster sugar
    • 35g Self Raising flour
    • 30g cornflour
    • 45g butter melted
    • 500ml pomegranate juice
    • 5g Gelatine sheets

    Method

    Sift the flours together. Whip the egg whites until soft peak and then add the sugar and then the egg yolks. Fold in the dry ingredients and the melted butter. Pour into a rectangle (27x17cm) greased and lined baking tin and bake for  about 12-15 minutes at 170 until when touched  in the centre it springs to the touch. Allow to cool and turn out of the tin. Cut into small cubes and then roll into jelly and dessicated coconut and allow to set. Cut in half and pipe whipped cream and decorate with fresh berries.


    Hydrate the gelatine sheets in water and once plump, squeeze out the excess water. Melt and add to the juice.  Chill and allow to get thicker but not set. Dip the cake squares in the jelly then roll into dessicated coconut. Allow to set          


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  • Raspberry Coconut Friands

    Raspberry Coconut Friands

    Makes 36

    Ingredients

    • 120g almond meal
    • 150g pure icing sugar
    • 65g coconut flour
    • ½tsp gluten free baking powder
    • 5 eggwhites (150g)
    • 125G unsalted butter melted
    • 150g raspberries
    • 1 lemon zest
    • 50g slivered pistachio nuts

    Method
    Preheat oven to 170°C. Sift the dry ingredients together. And whip the egg whites to soft peak. Fold in the dry mix with the melted butter, then fold in the nuts and berries. Spoon into well-greased mini muffin tin and bake for 10-12 minutes until golden and a skewer comes out clean when inserted. Allow to sit for a few minutes then turn out and allow to cool.          

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  • Poached Pears and Roasted Quinces

    Poached Pears and Roasted Quinces

    Serves 6-8
    Ingredients


    • 2 vanilla beans
    • 500g sugar
    • 5 oranges zest and juiced
    • 60ml honey
    • 750ml bottle white wine
    • 3 cinnamon sticks
    • pomegranate seeds, to garnish
    • 500g natural yoghurt
    • pinch of saffron
    • 20g sugar
    • 5 small pears peeled cored and cut in half
    • 5 small quinces peeled cored and cut in quarters

    Method

    Combine all ingredients in a saucepan and bring to the boil. Place the quinces in a baking tray and pour over half of the poaching syrup. Add the honey and cover and bake for 45mins-1hour until tender. Allow to cool. Poach the pears on a gentle simmer in the remaining syrup until tender. Allow to cool. Serve together in a bowl with saffron yoghurt and almond bread and a sprinkle of pomegranate seeds. For the saffron yoghurt: pound saffron with 20g sugar in a mortar & pestle, add yoghurt and fold together.          

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  • Rose Pannacotta

    Rose Pannacotta

    Makes 18 shot glasses

    Ingredients

    • 250ml cream
    • 150ml milk
    • 120g sugar
    • 1 tsp rosewater
    • 350g natural yoghurt
    • 5g gelatine sheets (soaked in cold water)
    • 50g raspberries pureed and strained
    • Fairy floss or pashmak (from middle eastern stores), to finish


    Method
    Boil cream, milk and sugar. Squeeze out excess water from the gelatine and dissolve into the cream. Add the raspberry and rosewater and stir in the yoghurt. Pour into shot glasses and allow to set. Top with a fine layer of pomegranate or raspberry jelly.          

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  • Coconut Raspberry Layer Cake

    Coconut Raspberry Layer Cake

    Ingredients             

    For the Cake
    • 4 eggs, separated
    • 150g caster sugar
    • 75g self raising flour
    • 60g cornflour
    • 90g butter melted
    • 20g desiccated coconut

     For the Frosting
    • 125g unsalted butter, room temperature
    • 125g cream cheese, room temperature
    • 2 punnets raspberries
    • 350g pure icing sugar, sifted
    • 1 vanilla bean, scraped

    Method
    For the Cake
    Sift the flours together. Whip the egg whites until soft peaks form, then add the sugar and egg yolks. Fold in the flour, coconut and the melted butter. Divide evenly amongst greased & lined baking tins & bake for about 10 minutes at 180oC until when touched in the centre it springs to the touch. Allow to cool and turn out of the tins.

    For the Frosting
    Whip the butter, cream cheese & vanilla until light and fluffy. Add one punnet of raspberries & beat to combine. Add the icing sugar and fold. Layer the cake with a little frosting & remaining raspberries & repeat with the remaining layers. Cover the cake with a thin layer of frosting & decorate with fresh flowers, remaining raspberries, strawberries & meringues kisses.          
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  • Cactus Cupcakes

    Cactus Cupcakes

    Makes 12

    Ingredients


    • 170g unsalted butter softened
    • 160g caster sugar
    • 3 eggs
    • 1 tsp vanilla
    • 280g sour cream
    • 300g self-raising flour
    • 10g baking powder
    • 3g bicarb soda
    • pinch salt
    • fondant
    • green food colour
    • green buttercream icing
    • crushed biscuits
    • lemon zest
    • 60ml lemon juice
    Method


    Whip butter & sugar until light & fluffy, add the eggs one at a time incorporating each time then add the sour cream.  Fold in the sifted dry ingredients, lemon zest & juice. Spoon into silicon muffin cups and bake about 15 minutes until golden. Allow to cool. To decorate: Spread a thin layer of buttercream over the top of the cupcake then dip in crushed biscuits. Pipe onto the cupcake in cactus shapes & garnish with white sprinkles or sugar flowers & allow to set. Shape fondant into desired shape & allow to set.          


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  • Mulled Wine

    Mulled Wine

    Ingredients

    • 750ml red wine
    • ½ cup water
    • 70g caster sugar
    • 5 whole cloves
    • 2 cardamom pods cracked
    • ½ lemon, sliced
    • 3 star anise
    • 2 cinnamon stick
    Method
    Put everything into a saucepan and bring to simmer. Cook until it has reduced and has thickened. After about ½ hour, strain and drink or use for mulled wine cookies.          

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  • Mulled Wine Cookies

    Mulled Wine Cookies

    Ingredients                

    For the Wine
    • 750ml red wine
    • ½ cup water
    • 70g caster sugar
    • 5 whole cloves
    • 2 cardamom pods cracked
    • ½ lemon, sliced
    • 3 star anise
    • 2 cinnamon stick
    For the Cookies
    • 250g butter
    • 100g caster sugar
    • 4 eggs
    • 300g plain flour
    • 10g baking powder
    • 140g dark chocolate, grated
    • 120ml mulled wine
    • 1 tsp ground cinnamon
    Method
    For the Wine
    Put everything into a saucepan and bring to simmer. Cook until it has reduced and has thickened.

    For the Cookies
    Preheat oven to 180°C lined a oven tray. Beat butter and sugar until creamy. Add eggs, one at a time and mix well. Add sifted flour, baking powder, then fold in the chocolate, and mulled wine. Spread evenly on the oven tray and bake at 170°C for 10-15minutes. Allow to cool. Cut into shapes and dust with icing sugar.          
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  • Spiced shortbread

    Spiced shortbread

    (makes about 36)
    Ingredients

    • 125g butter
    • 60g caster sugar
    • 180g plain flour
    • 20g mixed spice (nutmeg, cinnamon, clove, ginger pepper)
    • Icing sugar to dust

    Method
    Beat butter, sugar and sift dry ingredients and fold together. Chill for ½ hour and roll out to 4mm thick cut into shapes and place on a lined baking tray and bake 180°C for about 15 minutes. Allow to cool and dust with icing sugar.          
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  • Raw Cherry “Cheesecake” Cake

    Raw Cherry “Cheesecake” Cake

    (24cm round)
    Ingredients               

    For the Base
    • 80g almonds
    • 100g pitted dates fresh
    • Vanilla
    • 30g raw cacao
    • 5g cinnamon
    • 50g shredded coconut
    • 30ml coconut oil
    For the filling
    • 300g cashew nuts soaked for several hours or overnight
    • Maple syrup or honey to taste
    • 400g coconut cream
    • 1 tsp vanilla
    • 1 lemon juice
    • Pinch salt
    • 90ml coconut oil
    • 200g fresh dates (about 10 pitted)
    • ½ tsp cinnamon powder
    • 250g pitted frozen cherries, defrosted and drained (keep the juice and reduce until sticky)

    Method
    For the Base
    Combine ingredients in a food processor until it comes together. Press into a lined spring form baking tin and set aside.         Blend all ingredients in blender except the cherries and cinnamon until smooth and creamy. Pour half of the mix into the prepared baking tin and place in the freezer to firm. Add the cherries and cinnamon to the blender and blend until smooth. Pour over the first cream layer and place in the freezer to set. About ½ before serving remove from the freezer, place in a cake stand and garnish with fresh cherries.          
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  • Gingerbread Spice Sponge Cake

    Gingerbread Spice Sponge Cake

    (1x 3 layer 18cm or 4 layer 15cm)
    Ingredients    

    • 4 eggs
    • 200g sugar
    • ½ cup SR flour
    • ½ cup cornflour
    • ½ tsp  ground clove
    • ½ tsp ground nutmeg
    • 3 tsp ground cinnamon
    • 20ml golden syrup
    • 20ml water
    • 90g butter
    • 600ml whipped cream

    Method
    Melt butter, water and syrup. Whip the egg whites and add the sugar, add the egg yolks and then fold in the sifted dry ingredients and then fold in the wet mix. Spoon into lined cake tins and bake at 180°C for about 15-20 minutes. Allow to cool. Layer cake with whipped cream dust with icing sugar and serve with fresh cherries.          


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  • Raspberry Meringue

    Raspberry Meringue

    Ingredients         

    For the Pastry
    • 3 egg yolks
    • 30g of icing sugar
    • 3g baking powder
    • 1 tsp vanilla extract
    • 150g plain flour
    • 100g unsalted butter, cut into cubes
     For the Jelly
    • 1kg raspberries fresh or frozen
    • 750ml boiling water
    • 400ml cold water
    • 3 packets of raspberry jelly
    For the Cream Filling
    • • 600g cream
    • • 50g caster sugar
    • • 1 vanilla bean scraped
     For the Meringue
    • 120g egg whites
    • 150g caster sugar
    • 10g cornflour
    • ½ tsp cream of tartar
    • 50g flaked almonds
    Method
    For the Pastry
    Combine the sifted dry ingredients and place in a blender. Add the butter and pulse until it resembles bread crumbs, then add the vanilla & egg yolks. Bring together to a ball and chill for 30 minutes. Roll out or press into a baking pan. Bake until golden and allow to cool.

    For the Jelly
    Dissolve the jelly in boiling water and add the cold water. Allow to cool and then add the raspberries.          For the Cream Filling. Whip together until firm.

    For the Meringue
    Whip the whites with the cream of tartar until firm. Add the sugar then fold in the cornflour. Spoon into the lined baking tray 34x20cm and sprinkle with almonds. Bake 140C for 1 hour. Allow to cool.

    To Assemble
    In the lined baking tin 34x20cm. Start with the pastry. Then add the jelly and allow to set for several hours. Add the cream then top with meringue. Cut into squares and serve.          
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  • Festive Trifle

    Festive Trifle

    Ingredients  

    For the Custard
    • 1L milk
    • 1 vanilla bean
    • 60g cornflour
    • 150g caster sugar
    • 6 egg yolks
              For the Poached Pears
    • 6 small pears peeled & cored
    • 1.5L water
    • 500g sugar
    • 100ml white wine
    • 200ml marsala wine
    • 1 vanilla bean
    • 2 cinnamon sticks
    • 4 cloves
    • 2 star anise
    To Assemble
    • 1 store bought or home-made Xmas cake
    • Vanilla custard
    • Poached pears
    • Brandy for sprinkling
    • 600ml whipped cream

    Method
    For the Custard
    Bring the milk and vanilla bean to the boil. In a large bowl mix together the sugar, egg yolks and cornflour. Pour over the hot milk and then return to the pan. Whisk continuously until thick. Pour into a bowl and allow to cool.
    For the Poached Pears
    Heat all the ingredients together in a saucepan except the pears until the sugar has dissolved. Add the pears and simmer for about 20minutes until tender. Allow to cool in the liquid.
    To Assemble
    Cut the cake in 1cm thick stripes and line the base of the trifle bowl. Sprinkle with a little brandy & then slice a layer of pears around the bowl. Top with a layer of custard. Allow to set and then add a layer of cream. Repeat the layers & enjoy a super easy Xmas trifle *You can also use left-over Xmas pudding.          
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  • Raw Panforte

    Raw Panforte

    Ingredients          

                (1 x 24cm round)
    • 80g chopped almond
    • 80g toasted hazelnuts
    • 50g rolled oats
    • 25g pumpkin seeds
    • 25g sunflower seeds
    • 1 orange zest
    • 1 tsp cinnamon
    • 100ml fresh orange juice
    • 300g dried apricots
    • 110g sultanas
    • 10g mixed spice
    • 10g raw cocoa powder
    • 20g cacao nibs (optional)

    Method
    Blend nuts & seeds for 10 seconds then add the rest of the ingredients. Press into lined cake tin and chill. Dust with extra raw cacao powder and cut into wedges. Heat 90g coconut oil & add 60g cacoa powder. Pour onto the prepared bar and chill. Garnish with fresh cherries.          
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  • Lemon Polenta Cake

    Lemon Polenta Cake

    Ingredients          

                (makes 1 x 24cm cake)
    • 5 eggs
    • 400g almond meal
    • 250g polenta
    • 300g sugar
    • 400g unsalted butter
    • zest and juice 2 lemons
    • zest and juice 1 orange
    • 1 tsp vanilla essence
    • 10g baking powder

    Method
    Beat butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the wet ingredients alternately with the dry ingredients and spoon into the lined baking tin. Bake at 170°C for about 40 minutes, then reduce the temperature to 160°C & bake for a further 40mins until cooked in the centre. If it is starting to get too coloured cover with a piece of foil or baking paper. Allow to cool then transfer to a serving plate and dust with icing sugar. Serve with limoncello and lemon mascarpone or whipped cream.          
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  • Lemon Ricotta Cake

    Lemon Ricotta Cake

    Ingredients

    • 150g plain flour
    • 1 tsp baking powder
    • pinch salt
    • 100g caster sugar
    • 80ml olive oil
    • ¾ cup of ricotta
    • 80ml lemon juice
    • 2 large eggs, separated
    • 60g unsalted butter, melted
    • finely grated zest of 2 lemons
              for the icing
    • 1 cup of pure icing sugar
    • 1½ Tblspn fresh lemon juice
    • candied lemon slices, to garnish

    Method
    Heat the oven to 170°C. Line the bottom of a 24cm quiche pan with baking paper, beat the egg yolks, oil & caster sugar until light & fluffy. Add the ricotta, lemon juice & zest, then fold in the flour & baking powder. In a separate bowl whisk the egg whites until they form stiff peaks, fold into the batter and drizzle in the melted butter. Pour the batter into the baking pan & bake for about 30 minutes until golden. Allow to  cool & place on a serving plate. Combine the lemon juice and icing sugar and stir until smooth. Pour over the top of the cake and smooth. Once set garnish with candied lemon slices & serve with whipped cream.          
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  • Rhubarb Bread and Butter Pudding

    Rhubarb Bread and Butter Pudding

    Ingredients                 

    (serves 12) For the Rhubarb Syrup
    • 1kg rhubarb, washed & cut into chunks
    • 1 vanilla bean
    • 2 oranges, juiced
    • 1 orange zest
    • 1 tsp rosewater
              For the Custard
    • 130g unsalted butter
    • 1 vanilla bean
    • 400ml double cream
    • 400ml whole milk
    • 1 orange zest
    • 1 tsp ground cardamom
    • 6 large free-range eggs
    • 80g caster sugar
              Assembly of the Pudding
    • 1kg panettone or brioche, tear or cut into inch size chunks
    • 80g strawberry jam
    • 1 punnet strawberries
    • Flaked almonds, to garnish

    Method
    For the Rhubarb Syrup
    In a large pan add the rhubarb, vanilla bean & seeds, orange zest and juice. Place the lid on & cook on low to medium heat stirring occasionally for about 15 minutes until the rhubarb is tender. Add the rosewater & remove the rhubarb (put aside for later use), reduce the liquid until syrupy and set aside.

    For the Custard
    Preheat the oven to 180°C. Lightly grease a 28cm cast iron sauté pan with butter. Scrape the vanilla bean seeds into a saucepan with the cream, milk, orange zest, cardamom and butter. Heat until the butter has melted. In a large bowl, whisk the eggs and sugar until smooth. Then add the hot cream mixture to the bowl and whisk to combine, then strain.

    Assembly of the Pudding

    Place the panettone into a large bowl & add the strained custard mix leaving it to soak for a few minutes. Spoon half of the soaked bread into the prepared pan & dot around the strawberry jam and half the cooked rhubarb. Pile on the remaining bread and dot with more rhubarb & strawberry jam. Sprinkle with flaked almonds and bake for around 40-50 minutes, until golden & set. Allow the pudding to rest for 10 minutes then serve with cream fresh strawberries & rhubarb syrup.          
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  • Saffron & Spiced Yoghurt Pannacotta

    Saffron & Spiced Yoghurt Pannacotta

    Ingredients                   

    (makes 8)
    • 250ml cream
    • 150ml milk
    • 100g sugar
    • 8 cardamom pods lightly crushed
    • 350g yoghurt
    • 1 tsp rosewater
    • Pinch saffron
    • 1 orange zest
    • 1.5 sheets gelatine(5g)
    • Dried rose petals to garnish
    • Pistachio nuts roughly chopped to garnish
    • Candied fennel seeds to garnish

    Method
    Bring cream, milk, sugar cardamom, orange zest, and saffron to a simmer. Soak the gelatine in cold water until soft, strain and add to the cream. Remove from heat strain and whisk into the yoghurt, add the rosewater and pour into cups and chill in the fridge for several hours or overnight. Garnish with candied fennel seeds, sliced pistachios, and dried rose petals.          
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  • Salted Caramel Icecream Terrine

    Salted Caramel Icecream Terrine

    Ingredients                  

    For the Icecream
    • 250g mascarpone
    • 4 eggs
    • 500ml cream whipped to soft peak
    • 100g sugar
    • 200g peanut butter
    • 250g salted caramel chunks/nougat cut into small pieces (recipes online)
    • 1 vanilla bean, scraped
     For the Caramel Sauce
    • 225g caster sugar
    • 225g brown sugar
    • 5g sea salt
    • 40ml water
    • 150g cream
    • 75g unsalted butter

    Method

    For the Icecream
    Whip the egg yolks, vanilla, and sugar over a double boiler until light and fluffy. Fold in the mascarpone and peanut butter. Fold in the cream, peanut nougat, and salted caramel pieces (recipes online). Whip the egg whites to soft peak and fold into the mix. Pour into a lined loaf tin and freeze overnight. Remove and slice and serve with salted caramel sauce.          

    For the Caramel Sauce
    Dry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter.  Whisk to melt and then allow to cool.          
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  • Salted Caramel Thumbprint Cookies/Ice Cream Sandwiches

    Salted Caramel Thumbprint Cookies/Ice Cream Sandwiches

    Ingredients


    • 170g unsalted butter softened
    • 80g caster sugar
    • 2 egg yolks
    • 225g plain flour
    • Salted caramel icecream (recipe online)
    For the Caramel Sauce
    • 225g caster sugar
    • 225g brown sugar
    • 5g sea salt
    • 40ml water
    • 150g cream
    • 75g unsalted butter

    Method
    For the Caramel Sauce


    Dry cook the caster sugar to a dark caramel. Add the water and the syrup, salt and cream. Add the brown sugar. Bring to the boil and add the butter. Whisk to melt and then allow to cool.


    For the Cookies


    Whip the butter and sugar until light and fluffy. Add the egg yolks. Fold in the flour and roll into balls. Make a thumbprint into the center of half the balls. Chill then place on a lined baking tray and bake at 160°C until lightly golden. Allow to cool. Place a scoop of salted caramel icecream on the base of a cookie and add the top cookie. Spoon a little salted caramel sauce in the centre.          


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