Easter Blondies

Chocolate Raisin Pudding

Pre-heat oven to 190°C (170°C fan-forced).

1. Roughly chop raisins and place in a small saucepan with port. Bring to a boil, remove from heat and set aside to cool.
2. Place chocolate and butter in a bowl over simmering water, stirring often until melted and smooth. Cool slightly.
3. Beat together the eggs, yolks and sugar until pale and increased in volume. Add chocolate mixture, mixing until well combined. Fold in flour with the raisins and mix well.
4. Spoon mixture between 6 x 250 ml capacity oven proof serving dishes. Place onto an oven tray and bake for 10-12 minutes until just cooked. Allow to sit for 3-4 minutes before serving with cream or ice-cream.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.

   Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.

   Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Walnut Sultana Zucchini Carrot Cake

Preheat oven to 180ºC (160ºC fan).  Grease and line base and sides of two x 22.5cm (9”) round baking tins. 

In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices.  Mix on low until just combined.

Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined.  Divide the mixture evenly between the prepared tins, smoothing the surfaces.  Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean.  Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.

To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment.  Whisk until smooth.  Add sifted icing sugar and whisk until smooth and fluffy.

To decorate, spread half the icing on top of one cake.  Arrange the second cake on top and spread with remaining icing.  Sprinkle with chopped walnuts to decorate.

White Chocolate & Almond Tarte with Sherry Soaked Currants

1. Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.

2. Combine currants, sherry and orange rind. Set aside.

3. For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.

4. For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.

5. Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
6. Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.

Sultana & Date Scones

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.