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Prep 25min (1hr cooling time)Bake 1hrMakes 8 serves
Spiked with chunks of crystalised ginger this luscious crème brûlée custard makes a divine tart filling. I have to confess, that this is one of my all-time favourite desserts!
Ingredients
1 quantity sweet shortcrust pastry
50g crystalised ginger, cut into small pieces (about 8 mm)
2 tablespoons sugar, to sprinkle
Crème brûlée filling
250ml (1 cup) pouring cream
1 vanilla bean, split lengthways and seeds scraped
3 egg yolks
55g (¼ cup) caster sugar
50g crystalised ginger, cut into small pieces (about 8 mm)
2 tablespoons sugar, to sprinkle
Crème brûlée filling
250ml (1 cup) pouring cream
1 vanilla bean, split lengthways and seeds scraped
3 egg yolks
55g (¼ cup) caster sugar
Method
- Preheat oven to 200°C (180°C fan-forced). Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a rectangle about 3mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased 2.5cm deep, 34.5cm x 11.5cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
- Place the tart tin on an oven tray. Prick the pastry base with a fork about 12 times. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners. Bake in preheated oven for 20 minutes.
- Remove the pastry case from oven and use the paper or foil to lift the weights out of the case. Return to the oven and bake for a further 20 minutes or until golden and cooked through.
- Meanwhile, combine the cream and vanilla bean and seeds in a medium saucepan and bring almost to a simmer over medium heat. Remove from heat and set aside. Use a balloon whisk to whisk together the egg yolks and sugar until well combined. Gradually stir in the hot cream mixture (don’t over-mix – you don’t want it to be frothy). Strain the custard into a heatproof jug.
- Remove the tart case form the oven and reduce the oven temperature to 160°C (140C fan-forced). Sprinkle the base evenly with the ginger and then pour the warm custard immediately into the hot tart case. Carefully return to the oven and bake for a further 20-25 minutes or until the custard is just set and it still wobbles slightly in the centre when the tin is shaken gently.
- Remove the tart from the oven and set aside on a wire rack for at least 1 hour or until cooled to room temperature.
- To serve, sprinkle the top of the tart evenly with the sugar and use a blowtorch to caramelise the sugar until a deep golden. Stand for 5 minutes for the toffee to set before serving.
Baker's Tips
- This tart will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for 30-60 minutes to bring back to room temperature before serving.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30min (+30-60min standing time)Bake 1hr 10minMakes 10-12 serves
Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, pecans, bananas and a rich caramel sauce combine to make this one very decent over-the-top offering.
Ingredients
Melted butter, to grease
600g day-old sourdough or crusty loaf, cut into 1cm-thick slices, crusts partially removed
60g butter, softened
3 ripe medium bananas (about 200 g each), thinly sliced
100g pecans, toasted and coarsely chopped
4 eggs 110g (½ cup) caster sugar
500ml (2 cups) milk
375ml (1½ cups) pouring cream
2 teaspoons natural vanilla essence or extract
Vanilla ice-cream, to serve
Caramel sauce
100g (½ cup, lightly packed) brown sugar
115g (⅓ cup) golden syrup
40g butter
125ml (½ cup) pouring cream
600g day-old sourdough or crusty loaf, cut into 1cm-thick slices, crusts partially removed
60g butter, softened
3 ripe medium bananas (about 200 g each), thinly sliced
100g pecans, toasted and coarsely chopped
4 eggs 110g (½ cup) caster sugar
500ml (2 cups) milk
375ml (1½ cups) pouring cream
2 teaspoons natural vanilla essence or extract
Vanilla ice-cream, to serve
Caramel sauce
100g (½ cup, lightly packed) brown sugar
115g (⅓ cup) golden syrup
40g butter
125ml (½ cup) pouring cream
Method
- Preheat oven to 170°C (150°C fan-forced). Brush a deep 2-litre (8-cup) ovenproof dish with melted butter to grease.
- Spread the bread slices with the butter. Top half of the slices with the banana and then cover with the remaining bread slices. Cut each ‘sandwich’ diagonally into half. Arrange the layered bread in the ovenproof dish, allowing it the stick up a little, and then sprinkle with the pecans.
- Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Pour evenly over the bread in the dish and set aside for 30-60 minutes or until the bread has absorbed all the custard.
- Meanwhile, to make the caramel sauce, combine the sugar, golden syrup and butter in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a simmer and simmer for 2-3 minutes or until thickened slightly.
- Sprinkle the pudding with the remaining pecans, pour over half the caramel sauce (reserve the remaining sauce) and bake in preheated oven for 1 hour and 10 minutes or until the top is golden and the custard is set.
- Meanwhile, add the cream to the remaining caramel sauce and stir over medium heat until well combined and heated through.
- Remove the pudding from the oven and stand for 5 minutes before serving with the warm Caramel sauce and ice cream.
Baker's Tips
- This bread and butter pudding will keep covered in the fridge for up to 2 days. Serve at room temperature or cover with foil and warm gently in an oven preheated to 150°C (130°C fan-forced for 10-20 minutes (depending on the portion size).
This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 25min (+ 1hr cooling time)Bake 45-50minMakes about 15
Essentially these fudgy brownies are marbled with an orange-scented cheesecake and they appear far more difficult to make than what they actually are. Perfect with a cuppa or a dollop of cream for dessert these brownies will satisfy any chocolate craving.
Ingredients
Brownie base
Melted butter, to grease250g good-quality dark chocolate (45-54% cocoa), chopped
150g salted butter, cubed
165g (¾ cup) caster sugar
3 eggs, at room temperature, lightly whisked
75g (½ cup) plain flour
30g (¼ cup) cocoa powder
¾ teaspoon baking powder
Cheesecake topping
200g cream cheese, at room temperature30g salted butter, at room temperature
1 tablespoon finely grated orange zest
55g (¼ cup) caster sugar
1 egg yolk, at room temperature
Method
- Preheat oven to 160ºC (140ºC fan-forced). Grease a 16cm x 26cm shallow slice tin with melted butter and line the base and long sides with one piece of baking paper.
- To make the Cheesecake Topping, use an electric mixer to beat the cream cheese, butter and orange rind in a medium bowl until creamy and smooth, scraping down the sides of the bowl when necessary. Add the sugar and beat until well combined. Add the egg yolk and beat well. Set aside.
- To make the Brownie Base, place the dark chocolate and butter in a medium heatproof bowl over a saucepan of gently simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove bowl from saucepan. Add the sugar and eggs and use a balloon whisk or wooden spoon to stir until well combined. Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and stir until just combined.
- Spoon half the Brownie Base mixture into prepared tin and spread evenly. Drop spoonfuls of almost all the Cheesecake Topping randomly over the brownie mixture. Top with spoonfuls of the remaining brownie mixture and then the remaining topping mixture. Tap the tin on the benchtop to settle the mixture. Use a butter knife or palette knife to swirl the two mixtures together to create a marbled effect and then tap on the bench again if necessary.
- Bake in preheated oven for 45-50 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 1 hour).
- Carefully remove brownie from the tin using the baking paper to lift it out. Cut into portions to serve.
Baker's Tips
- These brownies will keep in an airtight container in the fridge, for up to 5 days. Serve at room temperature.
This recipe is from Anneka's SBS Food online column, Bakeproof: Easy Chocolate Cakes. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 1hr (+2hr cooling time)
Bake 1hr 35minMakes 8 serves
Delicately flavoured with rosewater, these individual pavlovas make a divine create-your-own dessert. Those who prefer a slightly more casual approach to assembly can opt for an Eaton mess. Simply crush the pavlovas and layer the individual elements in a glass instead!
Ingredients
lime wedges, to serve
Rosewater pavlovas
3 egg whites, at room temperature
165g (¾ cup) caster sugar
2 teaspoons cornflour, sifted
2 teaspoons rosewater
Vanilla-roasted red fruits
500g trimmed rhubarb (about 2 bunches), cut into 6 cm lengths
2 x 250g punnets small strawberries, hulled
2 vanilla beans, split lengthways
150g (⅔ cup) caster sugar
Yoghurt cream
125ml (½ cup) thickened cream, whipped to firm peaks
130g (½ cup) thick Greek-style natural yoghurt
Toffee pistachios
110g (½ cup) caster sugar
60ml (¼ cup) water
75g unsalted pistachio kernels, toasted
Method
- To make the rosewater pavlovas, place the oven rack in the lower third of the oven and preheat it to 110°C. Line an oven tray with non-stick baking paper. Use an electric mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running, add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the cornflour and rosewater and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smoother, less ‘foamy’ texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined tray and use the back of a spoon to make in an indent in the centre of each. Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool it completely in the oven (this will take about 2 hours).
- To make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then sprinkle with the pistachios. Lightly tap the tray 2-3 times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this will take about 30 minutes). When cool, use the end of a rolling pin to pound the toffee into coarse chunks.
- To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl with the strawberries and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss to combine. Transfer to an ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes or until the rhubarb is just tender and still holding its shape. Remove the foil and set aside to cool.
- To make the yoghurt cream, fold together the whipped cream and yoghurt.
- To serve, place the pavlovas, toffee pistachios, roasted fruit, yoghurt cream and lime wedges in the centre of the table for guests to assemble their own dessert.
Baker's Tips
- The rosewater pavlovas will keep in an airtight container at room temperature for up to 1 week.
- The vanilla-roasted red fruit will keep in an airtight container in the fridge for up to 3 days. Serve at room temperature.
- The toffee pistachios will keep in a sealed jar or airtight container at room temperature for up to 1 month. You may have to pound again to break up before serving.
Photography by Alan Benson. Styling by Jane Hann.
Prep 15minBake 1hr 40minMakes 6-8 serves
Rice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.
Ingredients
melted butter, to grease
110g (½ cup) Arborio rice
375ml (1½ cup) milk
270ml can coconut milk
2 tablespoons caster sugar
10g (2 teaspoons) butter
toasted flaked coconut or roasted coconut chips (see Baker’s Tips), to serve (optional)
Baked rhubarb
1 vanilla bean, split lengthways
75g (⅓ cup) caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7cm lengths (you will have about 550g trimmed weight)
Method
- To make the Baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding.
- Reduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4-cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.
- Serve the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.
Baker's Tips
- Roasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.
Photography by Alan Benson.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comfort puddings. CLICK HERE for more Bakeproof recipes.
Prep 20minBake 55minMakes 8-10 serves
This cake is a favourite of mine – it is rich but light all at the same time. The chocolate, egg yolks and hazelnut meal provide the richness while the egg whites account for the light texture. It is indulgent without being overwhelmingly rich – my sort of chocolate cake. It makes a perfect dessert when served with thick cream or ice cream but don’t underestimate how blissfully suitable a slice with afternoon coffee can be.
Ingredients
Melted butter, to grease150g good-quality dark chocolate, chopped
100g butter, cubed
4 eggs, at room temperature, separated
110g (½ cup) caster sugar
110g (1 cup) hazelnut meal
2 tablespoons sherry, brandy or Frangelico
Cocoa powder or icing sugar, to dust
Method
- Preheat the oven to 150°C (130°C fan-forced). Grease a 22cm (base measurement) springform tin with the melted butter, then line the base and side with baking paper.
- Combine the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t allow the bowl to touch the water). Stir occasionally until the chocolate and butter melt and the mixture is smooth. Remove the bowl from the pan.
- Add the egg yolks, sugar, hazelnut meal and sherry to the chocolate mixture and use a balloon whisk to stir until well combined. Transfer the mixture to a large bowl.
- Place the egg whites in a clean, dry medium bowl and use electric beaters with a whisk attachment to whisk until firm peaks form. Add a spoonful of egg white to the chocolate mixture and use a large metal spoon or spatula to fold in – this will ‘loosen’ the mixture. Add the remaining egg white and fold in until just combined.
- Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 55 minutes or until the top of the cake feels set and crumbs cling to a skewer inserted into the centre. Remove the cake from the oven, place on a wire rack and cool completely in the tin.
- Remove the cake from the ti and serve dusted with cocoa powder or icing sugar.
Baker's Tips
- This cake will keep in an airtight container in the fridge for up to 4 days. Bring it to room temperature before serving.
Variations
- Flourless Chocolate & Almond Cake: Replace the hazelnut meal with almond meal.
- Flourless Chocolate & Orange Cake: Replace the hazelnut meal with almond meal. Replace the sherry with 2 tablespoons orange liqueur (such as Grand Marnier or Cointreau). Add 1 tablespoon finely grated orange zest with the egg yolks.
- Flourless Chocolate Coffee Cake: Replace the sherry with 2 teaspoons instant coffee granules dissolved in 2 tablespoons water.
Prep 20min (+25min cooling time)Bake 30minMakes 8 serves
Hailing from the 70s and reaching peak popularity in the 90s, sticky toffee pudding now sits alongside the likes of lemon delicious, rice pudding and chocolate fondants as a classic. Sweet, sticky and completely addictive, it is always a crowd pleaser.
Ingredients
200g fresh dates, pitted and chopped250ml (1 cup) water
1 teaspoon bicarbonate of soda
100g unsalted butter, at room temperature
150g (¾ cup, firmly packed) brown sugar
2 eggs
150g (1 cup) self-raising flour
Cream or vanilla ice cream, to serve
100g unsalted butter, cubed
200g (1 cup, firmly packed) brown sugar
250ml (1 cup) pouring cream
Method
- Preheat oven to 180°C. Grease a 18 x 28cm shallow cake tin with melted butter and line the base and two long sides with one piece of baking paper, allowing the paper to overhang the sides.
- Place the dates and water in a small saucepan, bring to the boil over medium heat and simmer for 3-5 minutes or until pulpy. Stir in the bicarbonate of soda and then set aside for 20 minutes or until cooled to room temperature.
- Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture and then the flour until just combined.
- Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 30 minutes or until cooked when tested with a skewer.
- Meanwhile, to make the toffee sauce, put the butter, sugar and cream in a medium saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to a simmer for 3 minutes.
- Remove the pudding from the oven and pour a quarter of the hot toffee sauce over. Set aside for 5 minutes. Remove the warm pudding from the tin, cut into portions and serve drizzled with the remaining warm toffee sauce and accompanied by cream or ice-cream.
Baker's Tips
- Any leftover pudding and sauce will keep in an airtight container in the fridge for up to 4 days. Reheat both separately in the microwave on medium in 1-minute bursts until warmed through.
This recipe is from Anneka's SBS Food online column, Bakeproof: Comfort Puddings. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
