Sweet Tooth Experiments

Unusual sweets and global treats

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Sago and Dried Fruit Boiled Pudding

Posted on by Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

  • 40g sago
  • 120ml milk
  • 50g butter, melted
  • 50g breadcrumbs
  • 140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
  • 60g sugar
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground mixed spice
  • 1 tsn bicarb of soda

 

Method:

  1. Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
  2. Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
  3. Wet a muslin pudding cloth and ring out to remove access water.
  4. Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
  5. In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
  6. Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
  7. Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
  8. Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
  9. Place the pudding onto a plate and serve with custard or double cream.

 

Sago and Dried Fruit Boiled Pudding recipe

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Carrot Cake Ice-Cream Biscuits Sandwich

Posted on by Posted in Biscuits, Ice-cream cake .

Carrot Cake Ice-Cream Biscuits Sandwich

Carrot Cake Ice-Cream Biscuits Sandwich recipe

This is a really easy and quick ‘cheats’ version of an addictive carrot ice-cream sandwich.

The ‘cheat’ component coming from the use of store purchased vanilla ice-cream (saving you 45 mins prep + setting time) and using pre-cooked tin carrots (saving you 45 mins of prep + roasting the carrots time).

Now by no means am I saying you cannot make your ice-cream from scratch or roast your carrots from raw, however these days you can buy a premium quality vanilla-ice-cream.

I know canned carrots doesn’t sound very appealing but hear me out, once blitzed with the spices this mix will be so tasty you will want to use it as a dip.

This recipe has 2 parts the ice-cream and the biscuit component but let me tell you this ice-cream is the star. Yes my shortbread biscuits are my tried and quadruple tested biscuits that I use as the base to all my shortbread baking but even still this ice-cream is the hero.

To be honest I’m not the biggest fan of carrots but this ice-cream is a moreish tasting carrot cake treat.

I had high hopes for this recipe and OMG it came through with guns blazing.

Carrot Cake Ice-Cream Biscuits Sandwich

Ingredients:

Ice-Cream:

  • 2 x 410g can of cooked carrots
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg
  • 1 tsn ground cinnamon
  • 40g icing sugar
  • 400g vanilla ice-cream

Biscuit:

  •  110g butter, softened
  • 40g custard powder
  • 50g icing sugar
  • 150g flour
  • ½ tsn baking powder
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground nutmeg

 

Method:

  1. Preheat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Take the ice-cream out of the freezer and allow it to soften for 10 minutes.
  3. Place the drained carrots into a food processor and blitz until a puree is formed.
  4. Pass puree through a sieve into a bowl and add the spices and icing sugar. Stir to combine.
  5. Add the ice-cream to the carrot puree mix and beat with a hand whisk until well combined.
  6. Place the ice-cream into the freezer for at least 3 hours to harden.
  7. Meanwhile, place all the biscuit ingredients in a food processor and process until the mix clumps together.
  8. Roll the mix into 12 x 30g balls and place onto the lined tray.
  9. Using a fork push into the center of the ball slightly to form the biscuit shape.
  10. Bake in the oven for 12 minutes or until the biscuits are slightly golden.
  11. Place the biscuits on a cooling tray until cold then in the freezer to chill for 30 mins+.
  12. Take the ice-cream and biscuits out of the freezer.
  13. Sandwich the ice-cream between 2 biscuits using a spoon and remove any excess, place back in the freezer for 20 minute or until ready to serve.

 

Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Carrot Cake Ice-Cream Biscuits Sandwich
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Easy Chocolate Mirror Glaze

Posted on by Posted in Icing .

Easy Chocolate Mirror Glaze

Easy Chocolate Mirror Glaze recipe

I go through a lot of cocoa powder thus always fully stocked up (I prefer hot chocolate with cocoa powder instead of drinking chocolate powder for some odd reason).

So having chocolate on hand is not that common for me as I tend to use my handy cocoa powder, sugar and butter instead of melted chocolate.

Why I’m telling you this is because I went to make a mirror glaze today and didn’t have chocolate but had cocoa powder.

Usually (not always) a mirror glaze features melted chocolate, so I did some research and experimenting. The outcome, a cocoa powder easy-pease quick version that’s made from kitchen staple ingredients you would likely have already, (possibly not the cream so in the notes below I have a cream substitute recipe with milk & butter).

The outcome was a glaze that took a few mins that literally entails stirring ingredients in a pan then pouring over a cake. You can’t get much simpler than that! And the result, well you can see for yourself.

Also, as I have used gelatine in the glaze as it sets the mix really well and doesn’t take long to set.

Easy Chocolate Mirror Glaze recipe

Ingredients:

  • 100g water
  • 6g gelatin powder
  • 150g sugar
  • 3 tbsn cocoa powder
  • 80ml cream

 

Method:

  1. Place 1 tbsn of the water in a small bowl, add the gelatin and whisk until combine.
  2. Place the remaining water, sugar, cocoa powder and cream into a saucepan and cook, stirring on medium heat for 10 minutes or until the mix has slightly thickened.
  3. Turn the heat to low, add the gelatin mix to the chocolate mix and whisk with a hand whisk until the gelatin has melted and completely dissolved in the chocolate mix.
  4. Take the pan off the heat and continue whisking until the temperature hits 30c degrees or is cool enough to touch (I used a candy thermometer to gauge the heat).
  5. Place your cooled cake on a cooling rack with baking paper underneath to catch the remnant glaze.
  6. Slowly pour the glaze in the middle of the cake.
  7. When you have about 1/5thof the glaze left in the pan pour it around the edges on the sides that may not be 100% covered with glaze. If all sides are covered already continue pouring the remaining mix in the middle of the cake.
  8. Leave the cake for 5 minutes or until it stops dripping and place the cake on the rack in the fridge for 1 hour+ to set.
  9. Once glaze is set use a spatula underneath the cake to pick it up and place on a plate to further decorate as you desire.

 

Note: As I didn’t have any cream when making this recipe the first time (and was too lazy to go to the shops) I substituted the cream for 25g butter and 55ml milk in which was heated in the microwave until just steaming.

 

Easy Chocolate Mirror Glaze recipe

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Easy Chocolate Mirror Glaze recipe

 

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on by Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

  • 5 eggs (4 eggs + 1 yolk)
  • 200g sugar
  • 3 tbsn vanilla essence
  • 180ml olive oil
  • 175g flour
  • ½ tsn cream of tartar

Icing:

  • 200g icing sugar
  • 110g butter
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn lemon zest
  • 50ml olive oil
  • 200g ricotta

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
  2. Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
  3. Add the vanilla and olive oil and beat until light and creamy.
  4. Add the flour and beat until just combine.
  5. In a separate bowl beat the 4 egg whites until soft peaks.
  6. Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
  7. Fold ¼ of the eggwhite mix into the olive oil batter until combine.
  8. Fold the remaining egg whites in until just combine.
  9. Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
  10. Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
  11. Place the cupcakes on a rack to cool.
  12. To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
  13. Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
  14. Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

 

Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting

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Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

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Green Tea and Pistachio Eclairs recipe

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Ricotta Strawberry and Thyme Bread Slice recipe

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M’Hanncha

Posted on by Posted in Morocco, Traditional .

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M’Hanncha

I can’t remember where I saw this dessert but a flavour pairing of almonds, rosewater and chocolate sounded quite interesting indeed. As I am always up for trying another cultures traditional sweet treats this gem had my name written all over it to at least trial with the hope it would be super delicious and worth the effort.

M’hanncha is a traditional Moroccan sweet treat that gets its weird name from its interesting looking shape. In Arabic, unsurprisingly, ‘m’hanncha’ means snake. Thus the dessert’s structure and make holds true to its name as it resembles a coiled snake.

For me this recipe is not as sweet as I would have liked, however the 20 people that taste tested deemed it thoroughly enjoyable (I do have a very sweet tooth also..).

Outcome – an appealing and very interesting textured dessert thanks to the almond meal.

M'hanncha

Ingredients:

  • 90g butter, melted
  • 200g ground almonds
  • ½ tsn almond essence
  • 90g icing sugar
  • 1 + 1/2 tsn rosewater
  • 65g grated dark chocolate
  • 6 filo pastry sheets
  • 75g butter, melted, extra
  • 1 lightly beaten egg
  • ½ tsn ground cinnamon

 

Method:

  1. Pre-heat the oven to 160c and line a 20cm spring form cake tin with baking paper.
  2. Combine the butter, almond meal, essence, sugar, rosewater and chocolate in a bowl, stir.
  3. Divide the mix into 3 long logs to the length of 5cm less than the longer size of the filo sheet.
  4. Brush 1 sheet of pasty with the extra butter and place a 2nd sheet on top, brush 2nd sheet with butter.
  5. Place a log ontop of the pastry, long end ways, 5cm from end (2.5cm per side) thus a leaving 2.5cm boarder on the short end.
  6. Roll the pastry tight to enclose the log,
  7. Repeat with the remaining pastry, butter and logs for 2 more pastry rolls.
  8. Pinch one end of one pastry log to seal it. This will be the centre of the coil. On the base of the lined spring form cake tin start the coiling into the spiral shape, from centre outwards.
  9. Once you have rolled the pastry log into a tight spiral brush with the egg to join the next log.
  10. Continue adding the logs end to end in the spiral pattern and using the egg to seal.
  11. Brush the whole dessert with the egg and top with the cinnamon.
  12. Clip the cake tin sides to the cake tin base to ensure the spring form pan is secure.
  13. Bake for 25 minutes or until golden on colour.
  14. Once cooled dust with icing sugar and serve.

 

Notes:

  • You can use oil spray if you don’t want to use the extra melted butter on the filo pastry.
  • If you don’t have a spring form cake pan that is fine you will just have to be careful picking up the coiled pastry and ensuring it’s tightly coiled then placing it into a cake tray on baking paper.
  • Be gentle when coiling the pastry as you don’t want to have too much of a heavy hand and tear. If this occurs you can just remove the pastry and start with 2 new fresh filo pieces.

 

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Australian Bread Fritters

Posted on by Posted in Australian, Bread .

Australian Bread Fritters

Australian Bread Fritters recipe

A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).

I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).

After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.

It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).

Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!

I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.

Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).

The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.

 

Ingredients:

  • 70g bread, crust removed then diced into cubes
  • 200ml milk (approx. 200ml)
  • 1 egg
  • 30g flour
  • ½ tsn salt
  • 1 tsn ground cinnamon

Extra:

  • Oil, for frying
  • 80g caster sugar

 

Method:

  1. Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
  2. Once milk is absorbed mash the bread with a fork to a puree consistency.
  3. Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
  4. Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
  5. Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
  6. Place oil into a saucepan and heat to 150c on a candy thermometer.
  7. Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
  8. Place cooked fritters on the paper towel plate as you go.
  9. Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!
Australian Bread Fritters recipe

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Grape Candy Cake

Posted on by Posted in Cakes .

Grape Candy Cake

Grape Candy Cake recipe

I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives.

So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make.

After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake.

This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

  • 400ml water, boiled
  • 14 grape flavour wicked fizz candies (140g)
  • 170g white chocolate
  • 170g butter
  • 265g sugar
  • 300g self-raising flour
  • 2 eggs

Ganache:

  • 200g white chocolate
  • 100g thickened cream
  • 14 wicked fizz candies (140g)

Filling:

  • 160g butter, softened
  • 60g thickened cream
  • 50g icing sugar
  • 180g ganache

 

Method:

  1. Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
  6. Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to set to a spreadable consistency.
  12. To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
  13. Cut the cake in half horizontally into 3 even layers.
  14. Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
  15. Allow the cake to set for 1 hour in the fridge.
  16. Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
  17. Place cake back in the fridge for 15 minutes to set, then enjoy!

 

Grape Candy Cake recipe
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Port Coffee and Chocolate Mousse Sandwiches

Posted on by Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect.

So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse.

The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles.

This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Port Coffee and Chocolate Mousse Sandwiches recipe

Ingredients:

Mousse:

  • 155g dark chocolate (75% cocoa)
  • 2 eggs
  • 70ml thickened cream
  • 20ml Kahlua
  • 10ml Port

Biscuits:

  • 1 + 1/2 tbsn Port
  • 2 + 1/2 tbsn Kahlua
  • 12 chocolate coated digestive biscuits

Frosting:

  • 1 egg white
  • Pitch of cream of tartar
  • 15ml water
  • 50g sugar

 

Method:

  1. Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
  2. Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
  3. Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
  4. In a separate bowl beat the 2 egg whites until stiff peaks form.
  5. Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.  
  6. For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
  7. Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
  8. Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
  9. Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
  10. Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
  11. Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
  12. Top the mousse with the 6 biscuits, chocolate side up.
  13. Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
  14. Place the plate in the fridge overnight to set (or 4+ hours).
  15. To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
  16. Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
  17. Place a candy thermometer into the mix until it reached 120c degrees.
  18. Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
  19. Continue beating the egg mix for 10 minutes.
  20. Remove the acetate from the mousse sandwiches.
  21. Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
  22. Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
  23. Remove from the freezer and dust with a little cocoa powder and enjoy.

 

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

 

Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on by Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

Ingredients:

  • 120g of crust removed and cubed bread
  • 235g brown sugar
  • 40g butter
  • 40ml cream
  • ¼ tsn salt
  • 140ml butterscotch Schnapps
  • 110g crunchy peanut butter
  • 2 eggs

 

Method:

  1. Preheat the oven to 170c degrees.
  2. Place the cubed bread into the oven and bake until golden brown, set aside to cool.
  3. To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
  4. Add the butter and cream and stir until combine (be careful of any splash).
  5. Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
  6. Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
  7. Beat the eggs and the remaining 75g of sugar with the hand whisk.
  8. Add the egg mix to the caramel mix and beat until combine.
  9. Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
  10. Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
  11. Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
  12. Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
  13. Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
  14. Top with vanilla ice-cream or double cream and enjoy!

 

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

Step 3

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

Step 8

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

Step 9

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

 

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Melon Lime and Prosciutto Cupcakes

Posted on by Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

Melon Lime and Prosciutto Cupcakes recipe

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as  an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Melon Lime and Prosciutto Cupcakes recipe

Ingredients:

Cake:

  • 55g prosciutto
  • 120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
  • 140g brown sugar
  • 160g cake flour
  • 1 + ¼ tsn baking powder
  • ½ tsn bicarbonate of soda
  • ½ tsn salt
  • 2 eggs
  • 2 tsn melon essence
  • ½ tsn lime zest
  • 120g butter

Icing:

  • 10ml watermelon reduction
  • 5ml milk
  • 160g icing sugar
  • 180g butter
  • 1  tsn lime zest
  • 1 + 1/2 tsn melon essence

 

Method:

  1. Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
  2. Once cooled finely dice the meat into small pieces.
  3. Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
  4. Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
  5. Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
  6. Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
  7. Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
  8. Spray the cases slightly with oil spray.
  9. In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
  10. In another bowl beat the eggs until light and fluffy with electric beaters.
  11. Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
  12. Add the butter and 40g of the chopped prosciutto, beat until combine.
  13. Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
  14. Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
  15. Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
  16. Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
  17. Once the cupcakes are cooked leave on a cooling rack until cold.
  18. When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
  19. Top icing with scatters of the remaining 15g of prosciutto and enjoy!

 

Note:

  • I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
  • For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.

 

Melon Lime and Prosciutto Cupcakes recipe
Step 1
Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
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Melon Lime and Prosciutto Cupcakes
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Melon and Lime Cupcakes recipe
Step 15
Melon and Lime Cupcakes recipe
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Melon and Lime Cupcakes recipe
Step 17

 

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