Self-Saucing Chocolate Pudding
Preparation 15 Minutes
Cook 35 Minutes
Serves 4-6
Method
- Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 4 cup capacity baking dish.
- Combine flour, almond meal, sugar and cocoa in a large mixing bowl.
- In a separate bowl, whisk together the butter, eggs and milk. Add to the dry ingredients with the raisins and mix well. Spoon into baking dish.
- For the sauce, combine the water, sugar and cocoa. Pour over the batter in the baking dish and bake for 30-35 minutes until cake is cooked. Serve warm with ice-cream, cream or custard.
Ingredients
¾ cup self-raising flour
½ cup SUNBEAM Almond Meal
½ cup brown sugar
2 tbsp cocoa
80g butter, melted
2 extra large eggs
⅓ cup milk
¼ cup SUNBEAM Raisins, roughly chopped
Sauce
1½ cups boiling water
½ cup brown sugar
¼ cup cocoa
Recipe Collection
Salted Caramel Easter Scrolls
- Whisk together milk, 1 tsp caster sugar and 2 tsp yeast and set aside for 10 mins until frothy. Whisk in 2 of the eggs.
- Combine remaining sugar and flour in a large bowl, using a whisk to beat. Add yeast/eggs mixture and use a wooden spoon to stir until the mixture just comes together, then turn out onto a lightly floured surface and slowly incorporate the butter while kneading the dough. Once all the butter has been incorporated, add the sultanas and currants and continue to knead for a further 3-4 mins or until the dough is smooth and elastic.
- Grease a large bowl with extra butter, then place dough inside, brush with a little extra melted butter then cover with a clean tea towel and place somewhere warm to prove for 1 hour (or until doubled in size).
- Meanwhile, to make salted caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in salt then set aside and allow to cool.
- Preheat oven to 180ºC (160ºC fan).
- Once dough has risen, lightly dust a work surface with flour and roll dough out to a 30x40cm rectangle shape with the long side facing you. Spread half the salted caramel over the top (leave a 2cm border around each edge), then roll the long side up into a tight scroll.
- Cut the scroll into 12 even, smaller rolls then arrange closely in a greased 18x22cm rectangular tin. Whisk remaining egg with a splash of water and brush over the rolls, then bake for 20-25 mins (you may need to cover with foil after 10 mins if your rolls are browning too quickly) until golden and the rolls sound hollow when tapped. Serve warm from the oven with extra salted caramel.
Almond & Herb Crusted Chicken Schnitzel
1. Combine almond meal, parmesan, herbs and lemon, Season well.
2. If using 2 large chicken breast, cut each into two horizontally to form thin chicken breasts. If using 4 small breasts, slightly pound with a mallet so they have even thickness.
3. Dip each piece of chicken into the egg mixture and drain off any excess. Then press into the almond mixture, coating each side well.
4. Heat oil in a large frying pan and add chicken, cooking for 3-4 minutes each side until golden and cooked through. Drain on paper towel, then serve with lemon slices.
Chocolate Caramel Tart
Preheat oven to 180C/160C fan-forced. In a large bowl add Sunbeam Almond Meal, sugar the butter and egg and combine until a breadcrumb texture. Spoon into a greased 23cm (base measurement) fluted loose base tart tin. Press mixture to line the base and sides of the tin. Making sure you have made even base and sides, the palm of your hand for the base. Freeze for 15 minutes. Place the tart shell on a baking tray and bake for 25 – 30 minutes or until golden. Set aside to cool.
Combine the Nestle Sweetened Condensed Milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
Place the chocolate, cream and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set.
Toast almond in moderate oven for 10mins then roughly blitz to make nut sprinkles to decorate, add gold leaf & fresh berries. Cut into wedges to serve.
Note: Packets of edible gold leaf are available from the baking aisle. Use tweezers to arrange pieces of
Toasted Almond & Blueberry Salad
- Toast almonds in a pan on medium heat then set aside.
- Wash berries and slice strawberries into halves.
- Crumble blue cheese and combine salad ingredients together.
- Combine dressing ingredients and blend until smooth, pour over salad when serving.
Strawberry Almond Slice
Friand meets slice, equals utterly delicious
Red Velvet Cupcakes
Preheat oven to 170°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
