Sweet Tooth Experiments

Tag Archives: mixed spice

Sago and Dried Fruit Boiled Pudding

Posted on 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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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

Sago and Dried Fruit Boiled Pudding recipe

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Spiced Parsnip Date and Orange Cupcakes

Posted on Posted in Cupcakes .

 Spiced Parsnip Date and Orange Cupcakes

Spiced Parsnip Date and Orange Cupcakes recipe

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Spiced Parsnip Date and Orange Cupcakes recipe

 

Ingredients:

Cupcake batter:

  • 180g self-raising flour
  • 1 + ½ tsn baking powder
  • 120g brown sugar
  • 1 + ½ tsn ground ginger
  • 1 + ½ tsn ground cinnamon
  • ¼ tsn salt
  • 1/3rd tsn ground nutmeg
  • 1/3rd tsn mixed ground spice
  • 80g dried dates
  • 60g walnuts
  • 180g parsnip
  • 3 tsn orange zest
  • 3 eggs
  • 120g vegetable oil
  • 70ml honey
  • 1 tsn vanilla essence

Frosting:

  • 300g cream cheese, softened
  • 70g butter, softened
  • 1 tsn orange zest
  • 100g icing sugar

 

Method:

  1. Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
  2. Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
  3. Dice the dates and walnuts into small pieces and add to the flour mix, stir.
  4. Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
  5. In a separate bowl whisk the eggs with electric beaters until light and fluffy.
  6. Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
  7. Evenly spoon the batter into the patty cases.
  8. Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
  9. Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
  10. Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
  11. Using electric beaters whisk until fluffy and well combine.
  12. Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
  13. Enjoy!

 

Spiced Parsnip Date and Orange Cupcakes recipe

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Spiced Parsnip Date and Orange Cupcakes recipe

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Spiced Parsnip Date and Orange Cupcakes recipe

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Spiced Parsnip Date and Orange Cupcakes recipe

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Churros Chocolate Caramel Cake recipe

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Spiced Parsnip Date and Orange Cupcakes recipe

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Spiced Garden Cake

Posted on Posted in Cakes .

Spiced Garden Cake

Spiced Vegetable Cake recipe

In the past I have made many cake with veggies; a chocolate zucchini cake, spiced carrot cake, traditional Swedish apple cake, pumpkin and maple cake, pumpkin pie…and the list goes on.

All of these cakes were sooo tasty and are beautifully moist thanks to the vegetables.

I wanted to take baking with veggies to another level, it may sound weird and bland to have a cake based on a selection of common garden vegetables, however the mix of spices, zingy zest and satisfying inclusion of cream make this cake a unique hearty and nourishing treat.

This cake is also a great way to use up left over vegetables and turn them into a scrumptious dessert.

Spiced Vegetable Cake recipe

Ingredients:

Cake:

  • 215g flour
  • 230g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground mixed spice
  • 1/4 tsn ground cardamom
  • 1 tsn baking powder
  • 120g grated apple
  • 90g grated carrot
  • 90g grated zucchini
  • 50g grated pumpkin
  • 1/2 tsn orange zest
  • 80ml vegetable oil
  • 80ml milk
  • 2 eggs

Cream icing:

  • 150g cream
  • 2 tbsn icing sugar
  • 1 tsn orange zest
  • 1/2 tsn ground cardamom

 

Method:

  1. Pre-heat the oven to 170c degrees and line a 20cm cake tin with baking paper.
  2. In a bowl place the flour, sugar, cinnamon, mixed spice, cardamom and baking powder and stir until combine.
  3. Add the grated apple, carrot, zucchini and pumpkin and stir unit into the dry mix until combine.
  4. In a separate bowl mix the zest, milk, oil and eggs.
  5. Add the egg mix into the flour mix and stir until well combine.
  6. Pour the mix into the tin and bake in the oven for 40 minutes or until a skewer inserted in the middle of the cake comes out clean, leave aside to cool on a cooling rack.
  7. With electric beaters whisk the cream until soft peaks form.
  8. Add the sugar, zest and cardamom to the cream and whisk until combine.
  9. To assemble cut the cake horizontally in half.
  10. Place 1 cake layer on a plate, top with half the cream icing, top with the 2nd cake layer and then with the remaining icing.
  11. Enjoy!

 

Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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Spiced Vegetable Cake recipe

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