White Chocolate Candy Cane Truffles
- ½ CUP (125ML) SINGLE (POURING) CREAM
- 40G UNSALTED BUTTER, CHOPPED
- 3 CUPS (550G) WHITE CHOCOLATE MELTS
- 10 SMALL CANDY CANES (120G), CRUSHED
- 1 CUP (160G) ICING SUGAR, SIFTED
- Place the cream and butter in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the hot cream mixture.
- Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until the mixture is melted and smooth. Add the candy cane and mix to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just firm.
- Spread the sugar on a large baking tray. Roll teaspoonfuls of the truffle mixture into balls and roll in the sugar to coat. Place on a tray and refrigerate for 30 minutes or until firm. Makes 45.
+ White chocolate melts will set more firmly than regular white chocolate and are easier to melt without the mixture seizing.
Triple Chocolate Brownie Mix
TO ASSEMBLE YOUR MIX:
- ¾ CUP (130G) BROWN SUGAR
- ½ CUP (110G) CASTER (SUPERFINE) SUGAR
- ¾ CUP (75G) COCOA POWDER
- ½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR
- ¼ TEASPOON BAKING POWDER
- 100g DARK CHOCOLATE MELTS AND 100G WHITE CHOCOLATE MELTS
- 1.25 LITRE-CAPACITY GLASS JAR
- preheat oven to 160°C (325°F). Place the dry ingredients in a large bowl.
- Add 150g melted unsalted butter, 1 teaspoon vanilla extract and 3 lightly beaten eggs and mix well to combine.
- Pour the mixture into a lightly greased 20cm square baking tin lined with non-stick baking paper. Bake for 30–35 minutes or until just set. Allow to cool completely in the tin. Cut into squares to serve. Makes 16.
tip: when assembling the brownie and cookie mixes, press the ingredients down firmly with the back of a spoon to create tight, even layers in the jars.
- 6OOG PINK LADY APPLES (ABOUT 4 APPLES)
- 1 CUP (80ML) MAPLE SYRUP
- 1 TEASPOON VANILLA EXTRACT
- 80G UNSALTED BUTTER, CHOPPED
- 1 CUP (90G) ROLLED OATS (STARS OF THE SHOW)
- ½ CUP (40G) FLAKED ALMONDS (CRUNCH!)
- ½ TEASPOON GROUND CINNAMON (OPTIONAL)
- ¼ CUP (35G) SELF-RAISING (SELF-RISING) FLOUR
- 1 CUP (80ML) MAPLE SYRUP
- Preheat oven to 180°C (350°F). With a small sharp knife, cut the apples into quarters and remove the cores. Chop into 1cm cubes. Place in a big bowl, add the maple and vanilla and toss to combine with a wooden spoon. Set aside.
- To make the crumble topping, place the butter in a small saucepan over low heat and stir with the wooden spoon until melted. Place the oats, almonds, cinnamon, flour and maple in a medium bowl. Add the melted butter and mix really well to combine.
- Divide the apple mixture between 4 shallow 1-cup-capacity (250ml) ovenproof dishes. Spoon the crumble topping onto the fruit, making sure it’s nice and even. Place the dishes on a baking tray and bake for 25 minutes or until golden and the fruit is soft. With oven gloves on, remove the crumbles from the oven. Serve them warm topped with a scoop of vanilla ice-cream and some extra maple if you like. makes 4
Chocolate Christmas Pudding
- 1 CUP DRIED DATES
- 1 TEASPOON BICARBONATE OF (BAKING) SODA
- ¾ CUP (180ML) BOILING WATER
- 55g UNSALTED BUTTER, CHOPPED AND SOFTENED
- 1 TEASPOON VANILLA EXTRACT
- ¾ CUP (135G) BROWN SUGAR
- 4 EGGS
- ¾ CUP (110G) SELF-RAISING (SELF-RISING) FLOUR, SIFTED
- ¼ CUP (25G) DUTCH COCOA POWDER, SIFTED
- 100g DARK CHOCOLATE, MELTED
CHOCOLATE BRANDY SAUCE
- ¾ CUP (180ML) SINGLE (POURING) CREAM
- 1 CUP (60G) BROWN SUGAR
- 200G DARK CHOCOLATE, CHOPPED
- 25G UNSALTED BUTTER
- 1 TABLESPOON BRANDY
- Place the dates, bicarbonate of soda and water in a food processor and allow it to stand for 10–15 minutes. Process the date mixture until smooth and set aside.
- Place the butter, vanilla and sugar in an electric mixer and beat for 10-12 minutes or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, chocolate and the date mixture and beat well.
- Spoon into a lightly greased 7-cup-capacity (1.75 litre) pudding basin, cover and secure firmly with kitchen string (unless your basin has a lid).
- Place the pudding in a large saucepan and fill with boiling water to come ¾ of the way up the side of the basin. Cook for 2 hours 45 minutes, adding more water as necessary.
- To make the chocolate brandy sauce, place the cream, sugar, chocolate and butter in a small saucepan over low heat and stir for 5-6 minutes or until the mixture is smooth. Stir in the brandy and set aside.
- Remove from the pudding from the saucepan, stand for 10–15 minutes and turn out. Serve with the chocolate brandy sauce. Serves 8.
Baked Christmas Cheesecake
- 1 CUP (150G) PLAIN (ALL-PURPOSE) FLOUR
- ¼ CUP (55G) CASTER (SUPERFINE) SUGAR
- 100g UNSALTED BUTTER, CHOPPED
- 2 CUPS (295g) CASTER (SUPERFINE) SUGAR
- 330g CREAM CHEESE, CHOPPED SOFTENED
- ½ TEASPOON VANILLA EXTRACT
- ¼ CUP (60ML) LEMON JUICE
- 2 TABLESPOONS FINELY GRATED LEMON RIND
- 500g FRESH RICOTTA
- 5 EGGS
- 1½ TABLESPOONS CORNFLOUR (CORNSTARCH)
- 1½ TABLESPOONS WATER
MIXED BERRIES, TO SERVE
ICING (CONFECTIONER’S) SUGAR, FOR DUSTING
- Preheat oven to 150°C (300°F). Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper.
- Bake the base for 25 minutes or until golden and just cooked. Set aside. To make the filling, place the sugar, cream cheese, vanilla, lemon juice, lemon rind, ricotta and eggs in a food processor and process until smooth.
- Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cream cheese mixture and mix to combine. Pour the mixture over the cooked base, tap gently to remove any air bubbles and bake for 40 minutes or until light golden and just set.
- Turn the oven off and allow to cool for 40 minutes in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with berries and dust in icing sugar to serve. Serves 8–10.