Frozen strawberries in a glass of Rosé on a hot summer day, strawberries coated in melted white chocolate to end a dinner party, strawberry and vanilla smoothies for a morning snack….all delicious strawberry treats with complimentary flavour profiles.
This recipe expands on these flavour profiles to combine them together to make a rich, decadent, alcohol spiked dessert.
Why a pudding? This gave me the best chance to really allow the Rosé flavour to own the show!
- 30g butter
- 60g milk
- 20g sugar
- 1 tsn vanilla essence
- 1/2 tsn strawberry essence
- Pinch cinnamon
- 100g self raising flour
- 30g white chocolate
- 120g strawberries
- 20g butter
- 60ml milk
- 20g sugar
- 60g white chocolate
- 1/2 tsn vanilla essence
- 160ml Rosé (sparking wine)
- Pre-heat the oven to 180c degrees and spray 4-cup shallow overproof dishes with oil spray.
- First make the batter by placing the butter, milk and sugar in a microwave proof bowl and heat on high until the mix is bubbling.
- Stir to ensure the mix is well combine, adding in the vanilla and strawberry essence then leaving aside to cool to room temperature.
- Sieve the cinnamon and flour into the milk mix and stir.
- Finely dice the strawberries and finely chop the chocolate, stir into the batter mix.
- Spoon the batter into the prepared 4 dishes to even amounts.
- To make the sauce combine the butter, milk, sugar, chocolate and vanilla essence into a pan and place onto the stove on a medium heat, stirring until smooth and glossy.
- Take off the heat and stir through the sauce the Rosé (or your preferred sparkling wine).
- Carefully pour the sauce over the back of a spoon evenly into each pudding.
- Place the puddings in the oven for 30 minutes or until golden and bubbling.
- Serve hot with ice-cream or custard.
Gluten free and egg free this recipe uses ingredients usually found in ‘alternative’ style recipes.
The texture the chia seeds produces, the silkiness of the syrup along with the rose, pistachio, cinnamon, honey and pomegranate flour profiles makes this a delectable treat.
- 4 tbsn chai seeds
- 8 tbsn water
- 160g shelled pistachios
- 120g butter
- 100g sugar
- 80g cornflour
- 1 tsn salt
- 1 tsn cinnamon
- 1 tsn baking powder
- 200g vanilla yoghurt
- 180ml water
- 120g honey
- 100g sugar
- 1 tbsn pomegranate molasses
- 1 tsn cinnamon
- 1 tsn rosewater essence
- Preheat the oven to 180c and line a 20cm cake tin with baking paper.
- Ground the chia seeds and mix with the 8 tbsn water, leave aside until the water is absorbed.
- Place the shelled pistachios into a food processor and blitz until the mix resembles a sand-like texture (think almond meal).
- Beat butter and sugar with electric beaters until pale and fluffy.
- Add the chia mix and beat until combine.
- Sift in the corn flour, cinnamon, salt and baking powder.
- Add pistachio meal and yoghurt and stir to combine.
- Pour the batter into the tin and bake for 45 minutes or until a skewer inserted in the center comes out clean.
- Leave the cake in the tin to cool.
- To make the syrup add the water, honey, sugar and pomegranate molasses into a pot.
- Put the pot on the stove on medium heat, stiring until the sugar dissolves, then bring to the boil until the syrup has thickened.
- Take the pot off the heat and whisk in the cinnamon and rosewater essence.
- Poke the cake with a skewer in the top multiple times and pour the syrup over the top.
- Leave the cake aside to completely cool and soak up the syrup.
- Invert the cake onto a plate and top with the remaining syrup from the cake tin.
- I sprinkled with extra pistachios and rose petals.
- You can replace the chia mix with 3 eggs if preferred.
- Serve with thickened cream if desired.
White Honey Blondies
Blondies are a brownie without cocoa powder and usually the addition of vanilla essence.
Why this is a ‘white’ blondie is due to the chocolate being different to a brownie/blondie, in which is milk or dark chocolate. In this instance I have opted for white chocolate and with keeping with this theme I also utilised white sugar instead of the usual brown sugar.
For a little variation on this sweet treat (and there are soooo many variations from different chocolates, nuts, dried fruit, essence), I decided to try something that is quite unusual while still keeping in with the blondies ‘warm’ theme therefore I introduced honey into the mix.
This is definitely a very sweet treat – keeping in with blonie/brownie traditional texture and expectations.
- 65g honey
- 125g butter
- 120g white sugar
- 220g white chocolate
- 1 tsn vanilla essence
- 2 eggs
- 150g plain flour
- 50g macadamia nuts
- Pre-heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
- Place the honey, butter and sugar into a saucepan on a medium heat and stir until the sugar is melted and the mix is well combine.
- Take off the heat and add in 140g of the white chocolate and vanilla, stir until the chocolate is melted and the mix is well combine, set aside.
- Transfer the mix into a bowl and sift the flour into the mix, add the eggs and whisk with a hand whisk to combine.
- Chop up the nuts and remaining 80g of white chocolate into small pieces.
- Pour the mix into the cake tin and top by scattering the nut and chocolate pieces.
- Bake in the oven for 40 minutes or until the top of the slice is set and firm to touch.
- Leave the cake in the tin to cook completely and once cooled remove from tin and cut into pieces.
This dessert is best served warm with a side of vanilla ice-cream.
- Step 3
- Step 6
- Step 7
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Cseresznyes Gomboc (Cherry Dumplings)
Cseresznyes Gomboc (aka Cherry Dumplings) are a Hungarian traditional dessert dumplings that is a mix between potato gnocchi and a sweet version of English steamed dumplings (you know the ones that are usually eaten with stews).
As like gnocchi these dumplings are cooked in boiling salted water and are the same texture – fluffy and light.
Occasionally made with plums the traditional recipe calls for cherries (hence the ‘Cseresznyes’ which means cherry in Hungary).
Such a unique treat, think cinnamon doughnut outside and sweet gnocci filling.
- 500g sebago potatoes
- 150g butter, softened
- 1 tsn salt
- 1 egg
- 210g plain flour
- 330g pitted Morello cherries
- 70 g stale breadcrumbs
- 3 tsp ground cinnamon
- 40g caster sugar
- 100 thickened cream
- 20g icing sugar
- Place whole potatoes in a saucepan of boiling water on medium heat.
- Allow potatoes to boil for 20 minutes or until a knife inserted into a potato slides in seamlessly, place potatoes aside to cool.
- Peel the potatoes and press through a sieve into a bowl.
- Add 40g of the butter, the salt and egg to the potato. Using a hand whisk beat until combine.
- Add the flour to the potato mix, stir to combine and knead until the mix resembles a dough.
- Divide the dough into 40g pieces and roll the dough into balls in your palms.
- Working with one ball at a time, make a hole in the centre. Place 2 cherries inside, fold dough over to enclose the filling, press tightly to seal and re-roll into a ball.
- Place dumpling on a floured tray and repeat with remaining dough until all dumplings are done.
- Cook the dumplings in 3 lots, dropping 1/3rd into a saucepan of boiling salted water and cook for 4 minutes or until they rise to the surface.
- Using a slotted spoon remove the dumplings from the water and place on a large tray. Repeat 2 more times with remaining dumplings.
- Place the sugar and cinnamon into a bowl, stir to combine.
- Place the remaining 110g of butter in a large non-stick frying pan on a medium heat.
- Cook the dumplings in the butter for 3 minutes or until slightly golden.
- Add the breadcrumbs to the pan and cook for 2 minutes or until golden, moving the dumplings around in the pan with a spoon as well as shaking the pan.
- One by one place a dumpling into the sugar mix, shaking the bowl to completely cover the dumplings.
- Whisk the cream and icing sugar until combined.
- Serve dumplings on a platter with a side of the cream, enjoy.
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Technically not a ‘true’ ice-cream, I wanted to make a tasty alcoholic refreshing dessert – perfect for a hot Summers day. This recipe came off the back of exactly this concept, whilst also delivering on ease and minimal ingredients that anyone can make and look like a star.
With 4 ingredients and the most challenging step holding electric beaters this is a decadent recipe that takes seconds and will satisfy with its zesty sweet tang in every scoop.
Why pay way $$$ on fancy Ice-cream brands when you can make a delectable one with a boozy twist!
- 250ml thickened cream
- 320g condensed milk
- 120ml limoncello
- 100ml lime juice
- 2 lime zest
- Beat the cream with electric beaters until peaks form.
- Place the milk, limoncello, lime juice and zest of 2 limes into a bowl and whisk until combined.
- Fold the cream into the milk mix until just combine.
- Spoon the mix into a container and place into the fridge to set overnight.
- Scoop and enjoy.
Jackfruit White Chocolate Macadamia Brittle Ice-cream
For some time Jackfruit has been on my radar, but being a vegetarian most of my experience with this fruit has been via savory dishes as a meat replacement. Being such a versatile fruit, I decided to make it the feature of a dessert.
With such an interesting taste to work out flavour combos I opted to look at the closest fruits I deemed most similar, these being mango, apricot and pineapple.
After playing around with a few apricot, pineapple and mango flavour pairings with jackfruit I landed on a killer recipe. White chocolate as the foundation flavour, macadamia brittle crunch flavour bombs and 2 different jackfruit textures for smoothness and chewiness.
I actually didn’t think this would be a successful bake but was so surprised I ended up redoing the recipe to this time write down the ratios!
- 160g dried Jackfruit
- 50g caster sugar
- 30ml cold water
- 100g Macadamia, salted
- 10g butter
- 110g white chocolate
- 800g vanilla ice-cream
- ¼ tsn caramel essence (optional)
- Place 100g of the jackfruit into a bowl of boiling water, leave for 10 minutes, drain then dice into small pieces, set aside for later.
- Chop the remaining 60g jackfruit into small pieces.
- Chop up the nuts into small chunks.
- Line a baking tray with baking paper.
- Place the 30ml cold water and sugar in a saucepan and heat on medium heat, cooking, stirring until sugar has dissolved.
- Turn the heat to high, add the nuts and allow the mix to boil until it reaches 110c degrees on a candy thermometer or begins to turn golden, remove from the heat.
- Quickly stir in the butter.
- Pour mix onto the baking paper, leave aside until completely cooled.
- Finely chop up the white chocolate.
- Place the ice-cream into a bowl and allow to soften for 10 minutes.
- Chop the nut brittle into small pieces and place into the bowl with the ice cream.
- Add the jackfruits, essence and white chocolate to the ice-cream and stir until well combined.
- Pour into a container and place into the freezer for 4 hours+.
I do a loooot of baking, and quite a lot of my recipes include sponge cake as a layer. I have previously shared my never fail amazing sponge cake recipe but let’s face it, sometimes I have limited time to whip up this element in a bake and need a quick fluffy alternative (and paying $5 at the supermarket feels like big wasted money).
This got me thinking of coming up with a super fluffy, easy and tasty sponge recipe that I could whip up and cook in seconds saving me 20 minutes per future bake.
Therefore, coming up with a microwave sponge cake recipe would be super helpful, but could it be done?
After 4 experiments, a lot of time trailing and dish sizes I landed on the below recipe in which has worked 3 times in a row perfectly.
A great secret recipe that involves no oven and saves you on baking time and money!
- 50g butter, softened
- 50g caster sugar
- 1 egg
- 2 tbsn milk
- ¼ tsn vanilla essence
- 50g self-raising flour
- Beat the butter and sugar in a bowl with electric beaters until fluffy and pale.
- Add the egg and beat until creamy.
- Add the milk and vanilla and beat until well combined and silky smooth.
- Add the flour and beat on a low setting with electric beaters for 30 seconds or until just combined.
- Spray a microwave safe glass/plastic bowl/silicon 20cm x 10cm baking dish with oil spray.
- Pour the mix into the dish, allowing for the dish to be half full or less (the mix will significantly rise).
- Use the back on a spoon to evenly distribute the mix in the dish.
- Top the dish with plastic wrap and poke holes in the wrap with a skewer to allow the steam to escape.
- Cook the cake in the microwave on high for 90 seconds.
- Remove from the microwave and place the dish aside to completely cool.
- Once cooled invert the dish onto a chopping board and cut in half vertically, making 2 even 10cm x 10cm cake halves.
- Place one layer on a plate and top with your favourite filling followed by the 2nd cake layer, Enjoy.
Chocolate and Peanut Rice Crust Tart
This recipe actually derived from a savoury tart recipe with a brown rice and seed base. I liked the idea of a rice base so much I adapted the recipe to suit a sweeter bake.
As the parmesan added such great richness and flavour, whilst being a great binding ingredient I left it in the sweet adaptation recipe. This then dictated what type of a sweet bake I would make as dark chocolate and parmesan go so well together (see my Parmesan Cheese Chocolate Slice recipe).
I changed the seeds from the original recipe to peanuts as peanuts had similar fat content in which the tart needed to keep it moist, while coating the proteins and starches in the egg, rice and flour. A few trials and I had the perfect base.
As peanuts were used in my base, I made this the hero ingredient along with the previously identified dark chocolate and wah-lah a peanut filled tart with chocolate ganache recipe on a rice crust tart case was born.
You would have no idea of rice in the base, in which is a great alternative to flour and the peanut filling with dark chocolate topping is just to die for.
This recipe exceeded my expectations and then some – decadent, delicious, unique and so so satisfying.
- 500g packet ready steamed white rice
- 50g peanuts
- 40g parmesan
- 20g plain flour
- 1 egg
- 1/2 tsn salt
- 75g peanut butter
- 180g sugar
- 60ml water
- 80g butter
- 80ml thickened cream
- 160g peanuts
- 165g thickened cream
- 240g dark choc
- 3 egg yolks
- 1 tbsn caster sugar
- Preheat the oven to 180c degrees and spray 8 mini tart cases with oil spray.
- Place the rice, peanuts, flour and parmesan into a food processor and blitz until the mix resembles bread crumbs.
- Add the egg and salt and blitz until well combined.
- Divide the mix into 8 balls and using wet hands push the mix into the base of the tin and up the sides of the tin to cover the tin completely and evenly.
- Prick the bases with a fork a few times and place the tart cases into the oven, baking for 20 minutes.
- Remove the tarts from the oven, take the tins off the tart shells and bake for a further 5 minutes base side up to ensure a crispy brown base on the tart shells.
- Set the bases aside to cool.
- Spoon and evenly spread the peanut butter into the base of each tart shell and place in the fridge for 15 minutes to set.
- Meanwhile place the sugar and water into a saucepan on medium heat, whisking with a hand whisk until sugar is dissolved.
- Turn the heat to high and allow to bubble until the mix starts to caramelise.
- Remove the mix off the heat and carefully add the butter, cream and salt, whisking with a hand whisk.
- Place the pan back on a medium heat, whisking until the mix is silky smooth.
- Add the peanuts to the pan and whisk until well combined, leave aside to cool.
- Spoon the peanut caramel mix into the base of the tart shells – over the peanut butter and place the tarts back in the fridge for 30 minutes.
- To make the ganache place the cream and chocolate in a saucepan over a pot of simmering water and stir until well combined, silky and smooth in texture, leave aside until slightly cooled.
- Place the egg yolks and sugar in another saucepan and whisk with a hand whisk until the egg is pale and creamy – do not place directly on the heat or the yolk with scramble.
- Place the yolk mix and chocolate mix into a bowl and beat with electric beaters until cooled, thick and creamy.
- Spoon over the top of the peanut mix and place the tarts in the fridge to completely set for 2+ hours.
Fig Orange Chocolate and Almond Zuccotto
After recently eating Zuccotto, a traditional Tuscan dessert (though originated in Florence), I was intrigued how this Zuccotto was so different to others I had eaten previously…in which were also apparently ‘traditional Zuccotto’.
This led me to investigate the dessert further, in which resulted in finding lot of different variations…though all featured some sort of cream, cake, nut, fruit and alcohol in a dome shaped tin (or pumpkin shape ala ‘little pumpkin’ in Italian).
Whether it be cream, ricotta or ice-cream, almonds, macadamia or hazelnuts, figs, cherry or raspberry, the recipes always had a fruit, nut and cream component.
After playing around with a few variations from other ‘traditional’ recipes I ended up with this recipe, in which is my favourite combo of flavours by far from a few combined recipes.
I’ve opted for fig, orange, chocolate, cream and almond.
- 2 tsn plain flour
- ½ tsn bicarbonate of soda
- 1 tsn cream of tartar
- 4 eggs
- 150g caster sugar
- ½ tsn vanilla essence
- 125ml orange liquor
- 180g 70% dark chocolate
- 600ml thickened cream
- ¼ cup icing sugar
- 120g almonds, toasted
- 125g dried figs
- Cocoa powder
- Preheat the oven to 190c degrees and line a 20cm square cake tin with baking paper.
- Place the plain flour, bicarbonate of soda and cream of tartar in a 250g cup.
- Top the cup up to the brim by adding the necessary amount of cornflour to fill the cup.
- Sift the flour mix 3 times.
- Beat the eggs, vanilla essence and sugar with electric beaters until light and fluffy.
- Add the flour to the egg mix and beat for 20 seconds on low or until just combined.
- Pour the mix into the cake tin and bake for 20 mins or until the cake bounces back after touching the top.
- Place the cake on a cooling rack until cold.
- Meanwhile, line a 6-cup pudding tin with 2 pieces of overlapping plastic wrap, spraying with oil spray firstly to hold the wrap in place.
- Cut the sponge in half horizontally to have 2 sponge layers.
- Cut one of the sponge layers into a circle shape the same size as the tins top, set aside.
- Cut the remaining sponge layer into eight wedges and starting from the middle of the base line the bottom and sides of the tin.
- Fill any cake gaps with any remaining sponge and trim the top to make the cake flush with the top of the tin.
- Place the orange liquor in a bowl and using a pastry brush evenly brush the liquor onto the sponge cake in the tin as well as on the set aside circle piece of sponge.
- Whip the cream and icing sugar in a bowl with electric beaters until firm peaks form.
- Chop the figs and almonds into small pieces and stir through the cream.
- Divide the cream mix into 2 bowls.
- Place 130g chocolate into a bowl over simmering water on the stove and stir until just melted, smooth and silky in texture. Set aside for 5 minutes to cool slightly.
- Meanwhile chop up remaining 50g of the dark chocolate and stir through one bowl of cream mix.
- Spoon the chopped chocolate cream mix into the bottom and sides of the sponge in the tin, leaving the center empty in a well shape.
- Using a hand whisk beat the melted chocolate into the 2nd bowl of cream mix until well combined.
- Spoon the melted chocolate cream mix into the center of the well over the chopped chocolate cream until the tin is 90% full.
- Place the set aside circle sponge over the top of the cream mix, liquor side down, cutting the sponge to fit snug.
- Pull the overhanging plastic wrap over the cake and onto the top of the cake, covering the top.
- Push a plate over the top of the tin to compact the cake slightly.
- Place the tin in the fridge for 4+ hours to set.
- To serve, invert the cake onto a plate and remove the plastic wrap.
- Dust with cocoa powder and slice into wedges.
NOTE: I used Cointreau for the liquor but you can use any orange liquor such as Curacao, Grand Marnier or Triple Sec.
This recipe actually came from another bake where the jam was an element in a rose pistachio and watermelon jam sponge cake recipe. Instead of using strawberry jam like a traditional sponge cake I decided to use watermelon instead. I put way to much sugar in the jam originally and way to much jam in the sponge therefore the bake was a failure, but I felt the watermelon jam had quite a lot of potential so I revisited my recipe and reduced the sugar content down quite significantly.
It does depend on how sweet the watermelon is to begin with, but this recipe is super easy and perfect on scones, toast…basically wherever you would normally have jam.
- 180g watermelon, diced
- 1/2 tsn lemon juice
- 1 tbsn icing sugar
- 4 tsn jamsetta with pectin
- Put the watermelon pieces into a food processor and blitz until pureed.
- Put the puree through a sieve to catch any flesh or seeds.
- Pour watermelon liquid, lemon juice and sugar in a saucepan on high heat, whisking with a hand whisk until boiling then turn to low.
- Add the Jamsetta and continue whisking until silky smooth.
- Increase the temperature to high again until boiling, then reduce heat to simmer, whisking until the mix resembles a syrupy consistency (this should take 8 minutes).
- Pour the jam into a jar and leave aside until cooled.
- Place in the fridge and enjoy with cream on scones, toast, cake fillings or pancakes.
Note: I brought my jamsetta at Woolworths for under $2.