Self-Saucing Chocolate Pudding

Toasted Almond & Blueberry Salad

1. Toast almonds in a pan on medium heat then set aside.
2. Wash berries and slice strawberries into halves.
3. Crumble blue cheese and combine salad ingredients together.
4. Combine dressing ingredients and blend until smooth, pour over salad when serving.

Carrot, Walnut & Raisin Cake

Preheat oven to 180℃.

Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.

In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).

Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)

To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.

Almond Lemon Broccoli

1. Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
2. Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.

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.

Fancy Fruit and Nut Cake

Preheat oven to 150°C

1. Grease a standard loaf tin (21 x 13cm or larger). Line base and sides with baking paper, extending paper 6cm above rim to form a collar.
2. Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of each for topping). Add raisins and dates and stir to combine.
3. Sift flours and cinnamon, then stir 1⁄4 cup into the fruit mixture.
4. Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
5. Cut remaining glacé fruits into quarters. Press gently on top of cake along with whole nuts and whole cherries.
6. Cover top of cake with paper bag or baking paper, resting on the collar. Bake large cake for 11⁄2-13⁄4 hours or until an inserted skewer comes out clean. Cool in tin.
7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain, then brush over cake. To serve, cut into thick slices.

Christmas Slice

Preheat oven 150°C (fan-forced).

1. Line a loaf tin (20cm x 10cm) with baking paper.
2. Combine all ingredients in a bowl and stir until well combined.
3. Spoon mixture into prepared tin and bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.