Asparagus Pastries

Preheat the oven to 180°C (160°C fan-forced). Line muffin tin with baking paper muffin wrappers.

Beat butter and sugar in a small bowl until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl; using a wooden spoon, stir in sifted dry ingredients, banana, nuts and milk. Spread mixture evenly into the muffin pan.

Bake for 15 – 20 minutes. Check at 15 min with a skewer and cook until the skewer comes out clean.

Cool on a wire rack.

1. Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
2. Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
4. Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
5. Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
6. Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
7. Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.

Pre-heat oven to 180°C (160°C fan-forced).

1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Pre-heat oven to 180°C (160°C fan-forced).

1. Combine sultanas and juice in a small bowl and set aside.

2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

1. Line a 20cm x 20cm slice tin. Combine condensed milk and butter in a saucepan until heated through and butter has melted. Remove from heat and add chopped chocolate. Stirring until smooth.
2. Add cherries to chocolate mixture and mix well. Pour into prepared pan and tap on the bench gently so the surface is smooth. Sprinkle with hazelnuts and refrigerate for 1 hour until firm.
3. For serving, remove from pan and trim the edges. Cut into squares and package up to give as gifts.