Recipes – Desserts (continued)
Cream Cheese Frosting
250g softened cream cheese ¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture ¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer beat until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add passionfruit. Spread over cooled cake.
Sticky Date Pudding | Serves 8 |
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water 60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼teaspoon mixed spice 2 eggs
Butterscotch sauce 140g butter
2/3 cup firmly packed brown sugar 1 cup (250ml) thickened cream
1.Preheat oven to 180°C. Grease and line a 20cm cake pan with baking paper.
2.Place dates, soda and water into the blender jug. Pace the lid on and allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse mixture until just combined. Scrape down sides of jug if necessary. Do not over process.
5.Pour mixture into prepared pan and bake for about 1 hour or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack.
6.Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined.
Honey Pikelets | Makes 30 |
3 large eggs
¼cup honey 1 cup milk
1½ cups self raising flour pinch salt
1.Add all ingredients into the blender jug and blend on ‘LOW’ for 30 seconds. Scrape down sides of blender and blend again on ‘LOW’ for a further 30 seconds.
2.Pour mixture into a jug and refrigerate for 30 minutes.
3.Place tablespoon amounts of mixture into a lightly greased frying pan until golden on each side.
4.Serve with butter.
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