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Week 51: Recipes

Chocolate Cheesecake

250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

Week 23: Recipes


4 eggs
1 cup sugar
1 tablespoon corn flour (AU) / corn starch (CA)
2 teaspoons white vinegar
Preheat oven 150°C/ 300°F. Separate egg whites and yolks. Beat egg whites until fluffy. Add sugar, corn flour/starch and vinegar and mix well. On a baking tray, place a sheet of baking paper and place the pavlova mixture in a circle shape on top of the baking paper. Turn the oven down to 110°C/230°F and cook for 1½ hours. Take out of oven, cool and top with cream, fruit and chocolate. 

Week 21: Recipes

Christmas Pudding with a White Rum Sauce

450g raisins (AU) / thompson raisins (CA)
450g currants
450g sultanas (AU) / raisins (CA)
250g peel
250g almonds, sliced
250g glace cherries
1 ½ cups sherry
450g flour
450g butter
450g brown sugar
1 teaspoon nutmeg
3 teaspoons mixed spice
300g breadcrumbs
5 eggs
2 tablespoons golden syrup (AU) / golden corn syrup (CA)
1 cup milk
1 teaspoon bi-carb soda (AU)  / baking soda (CA)
55g butter
55g flour
¾ cup milk
55g sugar
2 tablespoons rum (imitation or real!)

Combine all the dried fruit, peel, almonds and cherries in a bowl. Soak in sherry overnight – stir occasionally to increase absorption. Mix butter and flour together, add sugar, spice and breadcrumbs. Once mixed well, add eggs, syrup, milk and bi-carb soda. Lastly add fruit and mix well. Place mixture into greased pudding steamers. Boil in saucepan for 3-4 hours for a large pudding or 2-3 hours for a small pudding – be sure to check on water levels. If you do not have a pudding steamer, place mixture in a greased round ceramic bowl. Cover top with tin foil and use cooking string/elastic bands to seal so that the water doesn’t get in bowl.

Serve with custard and ice cream, or as I discovered this year – a wonderful white rum sauce. Melt butter in saucepan, add flour to make a thick paste. Lower the heat and cook for 1 minute (be careful not to burn). Using a whisk, slowly add the milk until the paste becomes a sauce (this will take about 5 minutes). Add the sugar and whisk until dissolved. Cook for 2 more minutes. Add the Rum just before serving.

Note: For the Canadian’s out there who don’t know what mixed spice is – here is a quick recipe – throw them together and mix well!

1 tablespoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon all spice.

Week 17: Recipes

Golden Syrup Dumplings

1 cup self-raising flour
1 tablespoon butter
1 egg
Enough milk to mix (approx. ½ cup)
1 cup water
½ cup sugar
1 tablespoon butter
2 tablespoons golden syrup (AU) / golden corn syrup (CA)

Rub flour and butter together. Add egg and enough milk to make dough. Make it into balls. Combine water, sugar, butter and syrup in a saucepan and bring to boil. Add dough balls and continue to boil from 15-20mins until dough is cooked. Add more water mid way if you think that the syrup is getting too think. Serve with ice cream!

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