Recipes (continued)
DESSERTS
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 jug and place the lid firmly on jug. 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.
Baked Lemon Cheesecake | Serves 10 |
250g plain biscuit
2 teaspoons nutmeg
125g melted butter 250ml thickened cream 3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
1.Place biscuits into jug and place lid firmly on jug.
2.Pulse biscuits until crumbled.
3.Add the nutmeg and melted butter and place lid firmly on jug. Remove the measuring cap and insert the processing baton. Slowly increase the speed to 2 and process until combined.
4.Press crumb mixture into the base and sides of a greased 20cm springform pan. Place on a baking tray and refrigerate for 30 minutes.
5.Place remaining ingredients into the cleaned jug and place lid firmly on jug. Slowly increase speed to 5 and process for approximately 15
6.Pour filling into crust and bake in oven at 160°C for approximately 50 minutes or until just firm. Cool in oven with door ajar. Refrigerate for several hours before serving.
Serve with Raspberry Coulis (recipe over page).
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