1 cup self-raising flour
1 cup sugar
125g butter, melted
2 green apples, cored & cut into large chunks (don’t peel)
cinnamon, vanilla and/or nutmeg to taste
1. Preheat the oven to 190C.
2. Mix everything together.
3. Pour into a springform tin.
4. Bake for 40-45 minutes.
To Turn into Caramel Apple Self Saucing Pudding:
– Only use small amount of sugar for the teacake when making – pour into large pyrex or casserole dish.
– Boil 2 cups of water and melt 60g of butter in it.
– Sprinkle sugar over teacake and then using a wooden spoon to stop splashes, pour the water over the top.
– Bake for 40 minutes on 180c or microwave at 50% for 10-15 minutes.
– Serve with Ice-Cream
Orange Chocolate Chip Muffins
1 unpeeled orange, cut up
1/3 cup orange juice
1/2 cup butter or margarine
1/2 teaspoon vanilla
1 3/4 cups plain flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1-1 1/2 cups chocolate chips (optional)
1. Cut washed orange into 7 or 8 pieces. Remove seeds.
2. Combine orange pieces and juice and blend in blender or food processor. Add egg, butter
and vanilla to mixture. Blend.
3. Pour into a medium size bowl.
4. In a separate bowl measure flour, sugar, baking powder and baking soda. Whisk together
thoroughly. Mix dry mixture with orange batter only until well combined.
5. Add choclolate chips and mix gently to avoid overmixing.
6. Fill greased muffin tin ¾ full and bake for 20 minutes at 200°C.
7. Watch carefully as these bake quickly. Remove from tins after 5 minutes of cooling.
Baked Mushroom, Bacon and Spinach Risotto
1 Tablespoon olive oil
1 clove garlic, crushed
150g button mushrooms, roughly chopped
2 rashers bacon, rind removed, roughly chopped
3/4 cup (150g) arborio rice
2 1/4 cups (560ml) chicken stock
30g baby spinach leaves
1/2 cup (40g) finely grated parmesan
sea salt and cracked black pepper
Preheat oven to 180°C (355°F). Heat the oil in a large non-stick frying pan over medium heat. Add garlic, mushrooms and bacon and cook for 5 minutes or until browned. Place in a 5 cup-capacity (1.25L) ovenproof dish with the rice and stock and stir to combine. Cover tightly with aluminum foil and bake for 40 minutes or until most of the stock is absorbed and rice is al dente. Stir through the spinach, parmesan, butter, salt and pepper. Serves 2.
Makes 12 balls
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 Tablespoons maple syrup
2 Tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a paste-like consistency.
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.
Sour Cherry, Orange and Chocolate Fruit (Christmas) Cake
200g dried Cranberries
200g dried Sour Cherries
150g Candied Orange slices (finely diced)
3 teaspoons Vanilla extract
200g dark brown Sugar
150g dark Chocolate (70%) broken into pieces
200g self-raising Flour
100g ground Almonds
3 Tablespoons Cocoa powder
1/4 teaspoon of Ground Nutmeg
1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Allspice
1/4 teaspoon of Ground Ginger
3 Eggs, lightly whisked to combine
– The day prior put the Cranberries, Sour Cherries candied Orange pieces and Currants into a bowl with the Brandy and Vanilla, cover and leave overnight.
– In a large saucepan add the butter, dark brown Sugar, Chocolate pieces and add the Brandy and Vanilla soaked fruit to it. Heat gently, stirring occasionally until everything has melted together. Remove from the heat and allow to cool.
– Heat oven to 150 degrees C (130C fan forced).
– Line a 20cm round or 18cm square deep loose bottomed cake tin with a double layer of baking parchment. Allow the paper lining the sides to extend above the cake tin rim by 5cms.
– Fold a double of layer of newspaper into a strip long and high enough to go around the outside of the Cake tin, then wrap the strip of newspaper in foil and fold it to enclose so that you end up with a long strip of foil enclosed paper and wrap it around the outside and secure with string or Paper clips. (The foil wrapped newspaper and the paper lining extending well above the cake will assist in it making it cook evenly, reducing drying/catching on the cake edge and helping the cake to rise evenly.)
– In a separate bowl mix together the Flour, Cocoa, Almonds, and Spices.
– Fold the whisked eggs into the slightly cooled chocolate mixture (it should be below 45 degrees C) in the saucepan, then add the flour mixture and mix, folding until all of the flour is combined.
– Pour, and scrape the batter into your prepared tin, then with wet hands pat the top of the batter to make it even.
– Bake for 1 1/2 hrs- 1 3/4 hrs or until a skewer inserted into the cake centre comes out clean.
– Cool in the tin, and then decorate if/when required.
If the cake is wrapped in Greaseproof/Baking paper it will keep and mature for 2 months in an airtight container.