Rum and raisin bread and butter pudding

Cooking Time

40 minutes

Ingredients (serves 4)

• olive oil cooking spray
• 1/3 cup caster sugar
• 3 large eggs
• 1 teaspoon vanilla essence
• 1 orange, rind finely grated
• 1 tablespoon rum
• 1 3/4 cups lite white milk
• 5 slices raisin bread, halved diagonally
• 1 tablespoon pure icing sugar
• 4 scoops low-fat ice-cream and 250g sliced strawberries, to serve

Method

1. Lightly spray a 5cm deep, 20cm (base), 5-cup capacity baking dish with oil.
2. Place sugar and eggs in a bowl. Beat with a fork until pale. Add vanilla, orange rind, rum and milk. Beat until well combined.
3. Arrange bread in dish, overlapping slices. Pour over egg mixture. Stand for 20 minutes.
4. Preheat oven to 170°C. Place pudding on a baking tray. Bake for 35 to 40 minutes or until set. Dust with icing sugar and serve with ice-cream and strawberries.

White-chocolate panna cotta with coffee syrup

Preparation Time

5 minutes

Cooking Time

10 minutes

Equipment

You will need eight 150ml capacity dariole moulds for this recipe.

Ingredients (serves 8)

• 600ml thickened cream
• 1 x 180g pkt white chocolate, broken into small pieces
• 160ml (2/3 cup) milk
• 140g (2/3 cup) caster sugar
• 2 tbs boiling water
• 3 tsp powdered gelatine
• 200ml freshly brewed strong espresso coffee
• 60g (1/4 cup) white sugar

Method

1. Place cream, chocolate, milk and caster sugar in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth.
2. Place the boiling water in a heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves. Add gelatine to cream mixture and whisk to combine. Pour among eight 150ml capacity dariole moulds. Place on a baking tray. Cover with plastic wrap and place in the fridge for 6 hours to set.
3. Meanwhile, place the coffee and white sugar in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Set aside to cool.
4. Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Drizzle with coffee syrup to serve.

Choco Fundas

Ingredients(Servers 8)

• 100g butter, at room temperature
• 1/2 cup brown sugar
• 2 tablespoons cocoa powder
• 1 tablespoon boiling water
• 1 egg, at room temperature
• 1/3 cup sour cream
• 3/4 cup self-raising flour
• 100g good-quality milk chocolate, chopped
• Chocolate glace icing
• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream

Method

1. Preheat oven to 180°C. Grease eight 1/3-cup capacity muffin holes.
2. Using an electric mixer, cream butter, sugar, cocoa powder and boiling water until well combined. Add egg and sour cream. Mix well.
3. Sift flour over butter mixture. Add milk chocolate and gently stir to combine. Three-quarter fill muffin holes with mixture. Bake for 18 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Carefully turn out onto a wire rack.
4. Make chocolate glace icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and runny.
5. Working quickly, spoon glace icing over warm cakes. Serve warm or at room temperature.

Chocolate fondue

Ingredients (serves 4)

• 300ml thickened cream
• 1/4 cup Cointreau liqueur
• 300g dark chocolate, finely chopped
• fresh fruit, such as strawberries, orange segments, banana, raspberries and kiwifruit, to serve
• 250g packet marshmallows

Method

1. Heat cream in a saucepan over medium heat until almost boiling. Stir in Cointreau.
2. Place chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Stir with a metal spoon until melted and smooth. Pour into a warm bowl or small ceramic fondue.
3. Serve chocolate fondue with fruit and marshmallows.