Sunday, August 8, 2010
This pudding, another stress reliever is so easy to do and makes a good chocolatey hit after a (lightish) dinner. It's not my recipe but one that I saw on Matthew Hayden's Home Ground programme. For those of you who don't know Matthew played cricket for Australia very successfully but I'll not say too much about cricketing prowess as the Ashes series is coming up and I'll be cheering for Old Blighty!
Anyway, the pudding is so simple this is all you have to do:
Chocolate and Macadamia Nut Pudding.
1 cup self-raising flour
2 tablespoons cocoa powder
.75 cup raw sugar
.5 cup milk
1 tablespoon melted butter
1 teaspoon vanilla essence
½ cup chopped macadamia nuts
¾ cup brown sugar
¼ cup cocoa powder
1¾ cups hot water
Pinch of salt
Vanilla ice-cream, to serve
Preheat the oven to 180 degrees Celsius.
Sift flour, salt and cocoa powder into a bowl and stir in the raw sugar. Add the milk, melted butter and vanilla essence. Mix with a wooden spoon until smooth. Add nuts and stir through. Spoon the mixture into a six-cup capacity ovenproof dish.
Mix the brown sugar and extra cocoa powder together and sprinkle over the cake mixture.
Carefully pour the hot water in at the side. Bake for 45 minutes then let stand for about 5 minutes.
Scoop into bowls with plenty of sauce and serve with vanilla ice-cream.
Mine didn't have a great deal of sauce but the ice cream made up for that. What a great way to relieve stress!
Saturday, June 12, 2010
- I always divide the amount of sugar in half, no one ever seems to notice and it does save a few calories!
- I only had bog standard strawberry jam so used half and made the rest up with frozen strawberries.
- I made a coulis with the remaining frozen strawberries by blitzing them up with some icing sugar and lemon juice and poured it over the pudding just before serving.
What I ended up with was a really light and fruity pudding served with thick custard followed by some very empty plates and no stress!
Saturday, June 5, 2010
Wednesday, June 2, 2010
Oven to 160C. Line a tin with baking paper.
Melt butter with sugars, golden syrup, treacle and spices. Remove from heat. Dissolve the bicarb in 2 tablespoons water and add to the melted butter along with the eggs and milk. Stir in the flour and beat well. Fold in the chocolate chips. Bake for about 45 minutes.
It will be slightly damp under the top. Cool.
Monday, May 24, 2010
Anyway, every now and then, when school activities, sport etc allows we pack up the car and go and find a beautiful place to camp for a couple of nights. Now for me the fun is cooking over a camp fire and I have been know to produce a roast chicken from the camp ovens followed by treacle sponge and custard! However, it was Easter time and so cold that there was no time to take photos. The dinner was served with the instructions to eat it quickly before it got cold. So much for my dreams of letting the whole campsite know what a great earth mother I was, feeding my family with a Sunday roast over nothing more than a camp fire! *sigh*!
Here's the working kitchen with the camp oven lined with foil.
The recipe was a very basic one using:3 cups of self raising flour
a pinch of salt
3/4 cup of water
Then the lid was put on and the oven put into the fire. As I was baking I had hot coals underneath and on the lid. After about 20 minutes and much anticipation the lid was lifted and this was the result!
It wasn't bad for a first try but I thought that it was a bit bland although the melted butter and honey improved it no end! Next time I'll be trying a different recipe in my quest to find the best damper recipe.