healthy tasty food for you and the family
120g butter
225g sultanas
255g currants
1 cup cold water
1 tsp of spice
2 beaten eggs
1 tsp soda
2 cups flourBoil first 5 ingredients in saucepan for 3 minutes. Let cool and add beaten eggs, soda and flour. Mix all together and bake approximately 1 hour at 180°C. Mixed fruit may also be used instead of currants. For large cake double up on all ingredients except use 3 eggs.
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Base:
250g butter
1 cup sugar
2 cups flour
2 tsp baking powder
4 tbsp cocoa
Topping:
1 can sweetened condensed milk
50g butter
2 tbsp golden syrup
Cream butter & sugar. Sift flour, baking powder & cocoa. Add to creamed mix and blend well. Press into two sponge roll tins. Melt butter and golden syrup, mix in condensed milk. Spread over uncooked mixture in tin. Bake at 180°C for 20 minutes. Cover with chocolate icing while still warm. Cut into squares when cold.
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This wonderfully delicious pudding serves 3 to 4 people.
1 lemon
½ cup sugar
2 tbsp flour
1 egg
¾ cup milk
1 tbsp melted butter
Grate lemon rind into a 2 ½ cup soufflé dish. Squeeze the lemon juice and stir the yolk into the lemon mixture, setting the white aside in a bowl. Add the milk, stirring to combine thoroughly. Melt the butter and mix in. Whip the egg-white until stiff but not dry; with a pinch fold in thoroughly but gently and making sure no lumps of white are left. Place a dish in a pan of water 2 to 3 cm deep, bake at 180°C for 35 to 40 minutes until the top is golden and firm. Remove from water and serve warm with pouring cream.
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Raisins or
2 oz butter
1 ½ cup flour
1 heaped tsp baking powder
1 egg (optional)
pinch salt
½ to ¾ cup milk
Sauce:
½ cup sugar
2 oz butter
3 tbsp honey or golden syrup or a combination
¾ cup hot water
Melt butter, remove from heat, add flour, egg and salt. Mix with milk to a firm dough. Place in a greased steam pudding basin. Heat all ingredients for sauce until blended. Pour over dough. Cover basin, place in saucepan of boiling water – ½ full and steam for ½ to ¾ of an hour. Run a knife around the edge and turn out.
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3 cups self raising flour
½ cup cream
1 can lemonade
Sift flour, add cream and lemonade and mix to a soft dough. Bake at 200°C for 10 to 15 minutes. Makes about 15 scones.
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250g butter
250g flour
125g icing sugar
125g corn flourBeat soft (but not oily butter) with the flour until it looks like breadcrumbs. Add sifted icing sugar and cornflour and beat until like short pastry. Shape into balls and squash. Bake in a moderate oven until only just browning on the edges.
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4 eggs 1 ½ cups sugar 2 cups cooked pumpkin 2 cups flour ½ cup nuts 1 tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ tsp ginger ¼ tsp ground cloves ¼ tsp ground nutmeg
Mix together eggs and sugar and then add remaining ingredients. Bake at 175°C for 50 mins.
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½ cup red wine
½ cup sugar
½ cup water Feijoas
Simmer peeled fruit in the wine, sugar and water until the fruit is cooked to taste.
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1 cup cream cheese
1 tbsp butter
½ tsp orange peel
1 cup sifted icing sugar
Soften cream cheese and butter and beat together with peel until light and fluffy. Gradually add icing sugar, beating until fluffy and of spreading consistency. If the mixture is too thick, add 1 to 2 tsp of milk.
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1 cup flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon ½ tsp nutmeg ¾ cup sugar ½ cup vegetable oil 2 eggs 1 ½ tsp grated orange peel 1 tsp vanilla essence 1 cup grated zucchini ½ cup chopped nuts
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large mixing bowl beat sugar, oil and eggs until well combined. Stir in orange peel and vanilla. Add flour mixture and nuts. Mix well.
Spread evenly in a square cake tin. Bake at 175°C for about 40 mins. Eat as is, sprinkled with icing sugar or iced with Orange Cream Cheese Icing.
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