Desserts

Method

Preheat oven to 180°C.

Cook the rice.

Whisk together the milk, sugar, eggs and vanilla in a bowl. Strain the egg mixture through a fine sieve into a large jug. Stir in the rice

Line the base of a roasting pan with a tea towel, folded to fit, and place a 1.5L (6-cup) capacity ovenproof dish in the pan. Pour the custard mixture into the dish. Sprinkle evenly with nutmeg. Pour enough boiling water into the pan to reach halfway up the side of the dish.

Bake in oven for 40-45 minutes - stir after 20 minutes. One recipe said to cook for 60 minutes.

Remove the dish from the roasting pan and set aside for 1 hour to cool slightly.

Method

Crush the biscuits and mix with melted butter. Put in base of pie tin or quiche dish and smooth out. Chill.

Beat the cream cheese until smooth, then fold in the chocolate hazelnut spread. Smooth onto the biscuit base, and freeze overnight.

Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with nuts sprinkled over, sliced strawberries, and whipped cream. Will keep in the freezer for up to 1 month.

Method

Whip cream until stiff

Add condensed milk

Mix well on slow speed

Pour into a freezer-safe container

Place in freezer for about 6 hours

Method

Mix the first three ingredients, then add the next two.

Add to a container (approximately 1 litre)

In a separate bowl mix the chocolate chips and coconut oil

Melt in the microwave (stir at every 15 seconds, keep an eye on it)

Evenly spread chocolate over the peanut mixture. Place in the freezer for 2-3 hours until set. Cut into 8 bars and store in the fridge.

Method

Add cream, salt, and vanilla to saucepan.

Allow to get hot over low heat. Let cool.

Beat egg yolks and sugar until light

TRY LESS SUGAR NEXT TIME. THE CUSTARD WAS TOO SWEET

Add quarter of the cream mixture into the egg mixture

Then pour that into the rest of the cream mixture

Stir well

Boiling water into a baking dish

Put cream mixture into rammekins

Oven 162C 40-45 minutes

Cool completely and refrigerate at least 4 hours

Cover evenly with sugar. Either grill or use a torch to caramelise the sugar

Method

Mix it up!

Makes seven crepes.

Method

Process butter, ⅓ cup sugar, and orange zest in a food processor. With processor running, gradually add orange juice until incorporated.

Spoon butter mixture into a 12-inch flameproof skillet; cook over medium, stirring occasionally, until bubbling, 2 to 3 minutes. Continue to cook, stirring occasionally, until mixture is syrupy, about 3 minutes.

Reduce heat to low. Working with 1 crêpe at a time, dip both sides of crêpe in sauce using 2 forks or silicone spatulas; fold into fourths with prettiest side facing outward. Lift and let excess sauce drip off; transfer folded crêpe to a baking sheet. Repeat process with remaining crêpes, scraping down sides of skillet as needed.

Transfer folded crêpes back to skillet, overlapping slightly as needed to fit all 10 crêpes in skillet; scrape any excess sauce on baking sheet back into skillet. Sprinkle crêpes with remaining 2 tablespoons sugar.

Increase heat to medium. Add Grand Marnier and cognac; carefully ignite sauce using a long-handled lighter. Carefully spoon flaming sauce over crêpes using a long-handled, heatproof spoon until flames subside, about 30 seconds. Transfer crêpes to a platter; spoon any extra sauce over top. Serve immediately.

Method

Place cranberries & brandy in a bowl for at least four hours.

Put cream & icing sugar in a bowl & whip until soft peaks form.

Fold through the cranberry mixture and nuts, vanilla and extra brandy.

Spoon into 8 x 1 cup capacity greased moulds and freeze for 6 hours or until firm.

Remove from moulds and place on a baking tray lined with non-stick baking paper. Drizzle with the melted chocolate and return to the freezer.

Serve with berries dusted with icing sugar. Don't worry if it feels quite hard - use a fork to dig into it.

SERVES 8

Method

Blend the mango into a puree. Cook until reduced by half. Stir OFTEN - it sticks to the bottom of the pan easily. This took about 45 minutes

Meanwhile, blend the other ingredients

Tip into a large bowl and mix together thoroughly.

Method

Crush the almonds

Microwave for 3 minutes stir then cook 1 more minute

Put in freezer for 15 minutes

Preheat oven to 120°

Line 2 trays with baking paper

Beat the eggs until soft peaks form

Slowly add the sugar

Once stiff gently stir in the almonds

Use heaped teaspoon for one meringue

Cook for two hours - don’t open the oven door

You can let them cool in the oven overnight

Store in an airtight container (it isn’t necessary to refrigerate them)

Method

Preheat oven to 350°

Mix ingredients until smooth.

Roll into 1 inch balls.

Place on baking paper-lined tray.

Flatten with fork in crisscross pattern.

Bake for about 10 minutes.

Allow to cool.

Method

Mix your peanut butter, yogurt & sweetener.

Freeze on a parchment lined sheet, shaped into a few circles, with a popsicle stick inside.

Take them out, dip in the chocolate, freeze until it hardens and enjoy!

Method

Preheat oven to 200°C. Sift self-raising flour into a large bowl.

Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.

Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).

Lightly dust a flat baking tray with plain flour.

Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.

Method

Preheat oven to 200°C (180°C fan-forced). Grease a 24cm-round loose-based flan tin.

Line pastry case with baking paper then fill with dried beans or uncooked rice. Bake for 15 minutes. Reduce oven temperature to 160°C (140°C fan-forced). Remove paper and beans, bake, uncovered, about 10 minutes or until browned, Cover edges with foil if over browned. Cool.

Meanwhile, heat the cream, vanilla bean and seeds, and caster sugar in a medium pan until the sugar dissolves. Remove from heat. Cool slightly. Stir in the eggs; strain into a jug.

Place cherries in pastry case. Gently pour custard over cherries. Bake tart for about 30 minutes or until custard is just set. Cool

Method

Add 250mls boiling water to the jelly crystals.

Leave in fridge until cold (about one hour)

Whip the cream until stiff.

Beat in the jelly.

Put sliced fruit in the bottom of individual bowls, top with the mixture.

Refrigerate at least an hour.