Chocolate cupcakes

100g dark chocolate
1 cup (250ml) water
125g butter, softened
1 1/4 cups (255g) brown sugar
3 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75) plain flour
1/4 cup (30g) cocoa powder

Chocolate sour cream ganache
300g dark chocolate
300g sour cream

Method
Step 1
Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
Step 2
Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
Step 3
Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.
Step 4
To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

Black Forest Cheesecake

Choc Crumb Crust:

250g plain choc biscuits
125g butter

Filling:

1/2 cup water
1 Tbsp gelatine
250 g cream cheese
3/4 cup sugar
300ml thickened cream, whipped
1 tbsp lemon juice
425g pitted cherries

Topping:

1 Tbsp cornflour
1 Tbsp rum
1 Tbsp sugar
1/2 cup cream, extra

Crumb crust:
Crush biscuits finely, add melted butter, press mixture onto sides and base of greased 20cm springform pan. Refrigerate while preparing filling

Filling:
Beat cream cheese, sugar and lemon juice until smooth. Sprinkle gelatine over warm water, dissolve and cool. Add to cream cheese mixture, beat well and fold in whipped cream. Drain cherries, reserving 3/4 cup of their syrup.

Spoon 1/3 of filling over the crumb crust, arrange half the cherries over the filling. Cover with another 1/3 of filling and repeat with remaining cherries and filling. Refrigerate until firm.

Topping:
Place sugar and cornflour in saucepan, gradually stir in reserved syrup. Stir until boiling, remove from heat, add rum. Continue stirring for a few minutes to allow mixture to cool slightly. Spread topping over cheesecake, swirl lightly into mixture with a spoon. Refrigerate until set. Pipe around the edge of the cheesecake with whipped cream.

Choc-caramel slice

Base:

4oz butter
1 tsp baking powder
3/4 cup sugar
1 Tbsp cocoa
1 egg
1.5 cups flour

Cream butter and Sugar, add egg and mix in sifted dry ingredients. Halve mixture and roll or press out into a lined lamington tin. Spread with the caramel topping and cover with the second half of the base. Bake for 30 mins in a moerate oven for 30 minutes and cool in tin. Spread with chocolate icing or melted chocolate, while still warm.

Caramel:

1 Tbsp golden syrup
1 egg yolk
1 Tbsp butter
1/2 cup sugar
1/2 tin condensed milk

combine caramel ingredients for filling in a saucepan and stir over heat until just boiling.

Apricot Loaf

1 cup milk
1 cup All Bran
1 cup brown sugar, firmly packed
125g chopped, dried apricots
1 tbsp honey
1 cup SR flour

Put milk, bran, brown sugar, chopped apricots and honey into bowl, mix well. Cover, stand overnight. The next day add sifted flour, mix well. Put mixture into an 8x4 greased and lined loaf pan. Bake in a moderate oven for 1 hour or until cooked.

Any dried fruit can be substituted for the dried apricots, for example dates.

Date Slice

4 oz butter
2 Tbsp golden syrup
1 cup sugar
1 cup SR Flour
1 cup chopped dates
1 cup coconut
1/2 tsp salt

Melt butter and golden syrup. Mix dry ingredients, then add butter and syrup. Press into lamington tin lined with baking paper. Bake in a moderate oven for 25 mins.

Peanut Biscuits

125g butter
1/3 crunchy peanut butter
1 cup sugar
1 egg
1 cup of whole salted peanuts
1.5 cups of SR flour

Cream butter and sugar, add peanut butter and sugar and mix. Add egg, then peanuts and flour and mix until combined. Place teaspoons full on a greased tray and bake in a moderate oven for 20 mins or until golden brown. Cool on trays.

Makes approx 40 biscuits.

Triple choc gingerbread brownies with almonds

200g dark chocolate

150g unsalted butter

4 eggs

80g molasses

2 tsp mixed spice

1 tsp ground ginger

150g caster sugar

80g plain flour

60g dark cocoa powder

80g white chocolate chips

50g glace ginger, chopped

50g milk chocolate

200ml thickened cream

50g vienna almonds, chopped

1. Preheat oven to 160 C. Line a 27x18cm slice tin with baking paper. Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until just melted, then beat in eggs, molasses, spices and sugar.

2. Sift flour and cocoa together, then fold gently into dark chocolate mix. Beat in choc chips and ginger. Spoon into prepared tin and bake for 40 mins, or until just firm. Turn out to cool on a wire rack. Slice into 24 squares.

3. Put milk chocolate and 50ml of cream in a small sacucepan. Cook gently until melted. Whip remaining cream until soft peaks form. Use a pastry brush to brush chocolate mix onto 12 plates. Top each with 2 brownie slices a dollop of cream and a drizzle of milk chocolate mixture. Scatter with almonds to serve.

Ginger cake with pistachio praline

melted butter for greasing
185g butter
1 cup brown sugar
1 tbsp treacle
1 egg
2 egg yolkds
1 cup SR flour
1 tsp ground ginger
1/2 tsp cinnamon
1/3 cup milk
125g glace ginger, finely chopped

Pistacio praline:
1/4 cup pistachios, finely chopped
1/2 cup sugar
2 tbsp water

Lemon icing:
75g butter, softened
75g cream cheese, softened
1.5 cups icing mixture
finely grated zest of 1 lemon

1. Preheat oven to 160C. Grease a 23cm loose bottomed fluted quiche tin with butter and line base with baking paper. Put butter and brown sugar in a bowl and cream until light and fluffy. Add treacle and mix well to combine. Add egg and yolks, one at a time, beating well after each addition. Add flour, ground ginger and cinnamon, in batches, alternating with milk, and stir to combine. Stir in glace ginger.
2. Pour mix into prepared tin. Sit tin on an oven tray and bake for 1 hour our until cooked when tested with a skewer. Cool in tin for 15 mins before turning out onto a wire rack to coll completely.
3. To make pistachio praline, line and oven tray with baking paper. Spread pistachios on baking paper. Pute sugar and water in a small saucepan over a medium heat and stir until sugar is dissolved and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes turns a rich golden colour. Spread over pistachios, then stand at room temp for 20 mins or until a firm toffee forms. Break into pieces, put in a food processor and process until desired consistency.
4. To make lemon icing, put all ingredients in a bowl and beat until light and fluffy. Spread over cake then top with praline.

Christmas pudding shortbread

125g butter, at room temp
1/3 cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
1/3 cup rice flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
extra flour for kneading
1 eggwhite, whisked
1/3 cup demerara sugar

1. Preheat oven to 160C. Line 2 large oven trays with baking paper. Put butter, brown sugar and vanilla in a bowl and beat using electric beters until light and creamy. Sift flour, rice flour, cinnamon, cloves, mixed spice and nutmeg over butter mixture and stir until well combined. turn out onto a lightly floured surface and knead gently until mixture comes together.
2. Roll out dough between 2 sheets of baking paper until 4mm thick. Using a 7cm round fluted biscuit cutter, cut 15 rounds from dough, re-rolling as required. Put rounds from dough, re-rolling as required. Put rounds on prepared trays, brush with eggwhite and sprinkle with demerara sugar. Bake for 15-20 mins or until light golden and firm. Transfer to a wire rack to cool.

Hazelnut and chocolate biscuits

140g unsalted butter, softened
160g sugar
4 large egg yolks
3 tsp dark rum
1/2 tsp vanilla extract
200g plain flour, sifted
2 tsp baking powder
50g hazelnut meal
60g whole hazelnuts
250g chocolate, melted

1. Preheat oven to 160C and line 2 oven tryas with baking paper.
2. Put butter and sugar in the large bowl of an electric mixer beat using whisk attachment. Add yolks, rum and vanilla nd mix to combine. Use a spatula to fold in flour, baking powder and hazelnut meal.
3. Spoon mixture into a piping bag fitted with a large star shaped nozzle. Pipe 4-5cm lengths of mixture onto prepared tray, allowing a 4cm space between each for spreading. Press 1 hazelnut on top of each biscuit. Bake for 25 mins or until golden. Put trays on wire racks to cool.
4. Line an oven tray with greaseproof paper. Dip 1 end of each biscuit in melted chocolate and set aside on prepared tray until set.

Raspberry chocolate puddings

Melted butter, for greasing
1.5 cups frozen raspberries
1 cup SR flour, sifted
1/2 cup caster sugar
1/4 cup cocoa, sifted
3/4 cup plain, thick yoghurt
2 eggs, lightly beaten
2 tsp vanilla essence
3/4 cup brown sugar
extra 1/4 cup cocoa
1.5 cups hot water
cream or ice cream to serve

1. Preheat oven to 180C. Brush 6x 3/4 cup ramekins with melted butter. Put ramekins on an oven tray. Put 1/4 cup berries in each. Bombine flour, caster sugar and cocoa in a large bowl. Make a well in centre, then add yoghurt, egg and vanilla, and stir until just combined.
2. Spoon mixture into ramekins. Sift brown sugar and extra cocoa into a bowl. Stir to combine. Spoon sugar mixture over puddings. Pour 1/4 cup hot water over each. Bake for 20-25 mins. Serve with cream or ice cream.

Note: you can soak raspberries in frangelico for additional flavour.

Cheese and buttermilk loaves

1.5 cups wholemeal SR flour, sifted
1/2 cup grated gruyere
1/2 cup pitted black olives, roughly chopped
1 rosemary sprig, leaves finely chopped
1 Tbsp lemon olive oil (or regular olive oil plus lemon zest)
2 tsp dijon mustard
1 cup buttermilk
extra 1/2 cup grated gruyere

1. Preheat oven to 180C. Line 8 mini loaf tins with baking paper. Combine flour, cheese, olives and rosemary in a large bowl.
2. Make a well in the centre of flour mix. Mix oil, mustard and buttermilk in a jug. Add to flour mix and stir with a fork utnil combined. Spoon into prepared tins. Sprinkle with extra cheese.
3. Bake for 12-15 mins or until well risen and golden. Stand on a wire rack for 5 mins before turning out. Serve warm or cold. Can be served with herb or chilli butter.

Olive oil lime cake

3/4 cup caster sugar
rind and juice of 1 lemon
2/3 cup olive oil
2 eggs
2 tsp vanilla essence
1 1/3 cups SR flour, sifted
1/2 cup sugar
1/2 cup water
extra rind of 1 lime, shredded.

1. Preheat oven to 180C. Line base and sides of a small loaf tin with baking paper. Put caster sugar and rind in a food processor and process for 1 min or until finely chopped.
2. Add oil, eggs and vanilla to processor. Process for 1 min or until combined. Add flour and process for 30 secs or unti ljust combined. Pour mix into prepared tin. Bake for 20-25 mins or until cooked when tested with a skewer. Stand cake on a wire rack for 10 mins befoer turning out.
3. Put sugar, water and juice ina med heavy based pan over a low heat. Cook, stirring, until sugar is dissolved. Cook for 4-5 mins or until thickened. Add 1/2 the extra rind, swirl to combine and cook for 1 min.
4. Put cake on a wire rack over a tray. Spoon over sugar syrup then top with remaining extra rind. Stand for 10 mins and serve.

Chocolate Berry Slice

250g packet plain sweet biscuits, crushed
90g unsalted butter, melted
750g dark choc melts
1 cup dried cranberries
1.2 cup pistachios
1.5 cups shredded coconut
pink food colouring

1. Line base and sides of a lamington tin with baking paper. Combine biscuit and butter in a large bowl.
2. Put choc in a large bowl over a saucepan of simmering water, stir until melted and combine with biscuit mixture.
3. Add cranberries, pistachios and 1 cup coconut to biscuit mixture. Stir to combine. Spoon into prepared tin and press down with back of spoon.
4. Put remaining coconut and 2-3 drops of food colouring in a snap-lock bag. Seal, then shake bag until cocnut turns pale pink. Sprinkle slice with coconut. Refrigerate for 30-40 mins or until firm.

zucchini and apple muffins

2 cups SR flour
3/4 cup brown sugar
1 zucchini grated
1 red apple, skin on, grated
1 cup buttermilk
90g unsalted butter, melted
2 eggs
2 tsp vanilla essence
icing sugar to serve

1. Preheat oven to 180C. Line a 12 hole muffin tin with paper cases. Sift flour and cinnamon into a large bowl. Add brown sugar, zucchini and apple and stir to combine.
2. Put buttermilk, butter, eggs and vanilla in a jug and whisk to combine. Make a well in centre of flour mix. Add wet mix to dry and stir to just combined.
3. Spoon mix into cases. Bake for 15-20 mins or until well risen, golden and firm to the touch.

Coconut Cake

250g unsalted butter
1.5 cups caster sugar
1 cup milk
4 eggs, lightly beaten
2 tsp cocount essence
1.5 cups shredded coconut
3 cups SR flour, sifted
3 cup of frosting
2 cups flaked, shredded or dessicated coconut

1. Preheat oven to 180C. Line base and sides of a deep 20cm round cake pan with baking paper. Put butter and sugar in a large heavy based saucepan over a low heat and stir until butter melts and sugar starts to dissolve.
2. Remove pan from heat and stand for 8-10 mins or until lukewarm. Stir in milk, egg essence, coconut and flour. spoon into prepared tin and smooth top. Bake for 30-35 mins or until cooked when tested with a skewer. Stand on a wire rack for 10 min before turning out to cool.
3. Cut cake in half crossways and spread top and bottom half with 1/2 cup frosting. Spread remaining frosting over cake and sprinkle with cocount (can toast coconut).

Salted spiced caramel slice

3/4 cup plain flour
1/2 cup brown sugar
120g unsalted butter chopped
1/2 tsp ground cinnamon

Filling:
50g unsalted butter, chopped
1/4 cup golden syrup
1 tsp ground cardamon
1 stick cinnamon
1/2 tsp ground cloves
1 earl grey tea bag
tin condensed milk

Topping:
220g dark choc
30g unsalted butter
1 tsp sea salt

1. Preheat oven to 160 C. Line base of a 20 cm springform tin with baking paper.
2. Put flour, sugar, butter and cinnamon in a food processor and process until combined. Press mix evenly into pan. Smoothe surface and bake for 14-16 mins or until lightly golden.
3. To mke filling, put butter, golden syrup, cardamom, cinnamon, cloves and tea bag ina small saucepan over a med heat. Cook stirring occasionally, until butter has melted. Gradually bring to the boil and cook for 1 min. Remove and discard tea bag.
4. Add condensed milk to pan anc ook, stirring for 2-3 mins or until mix has thickened and slighlty darkened. Remove cinnamon from pan and discar. Pour mix over base. Bake for 8-10 mins or unitl bubbling alnd lightly golden. remove from heat. Set aside to cool until caramel is firm.
5. To make topping put chocolate and butter in a large heatproof bowl set over a saucepan of simmering water and heat until almost melted. Remove from heat, then stir until smooth. Spoon over filling, smoothing with back of spoon.
6. Sprinkle salt flakes over topping then refrigerate for at least 4 hours until set.

Sweet flatbread with orange-cinnamon jam

7g sachet of yeast
1 cup warm water
3.5 cups plain flour
1/4 cup caster sugar
2 tsp ground cinnamon
1/4 cup extra virgin olive oil
extra plain flour for kneading
extra 1 cup caster sugar
extra 1/4 cup ground cinnamon
extra 1/4 cup olive oil
250g fresh ricotta to serve

Orange- cinnamon jam
1 large orange, unpeeled
1 cup of cater sugar
1 cinnamon stick

1. Preheat oven to 200 C. Line 2 oven trays with baking paper. Put yeast and water ina small bowl and whisk to combine. stand for 5 mins or until foam forms. Put flour, sugar and cinnamon in a food processor, add yeast mix and process to combine until a ball forms.
2. Turn out dough onto a lightly flour surface and knead until no longer sticky. Divide into 4 pieces and form each into a ball. Roll each ball into a 2 mm thick oval shaped round. Put 2 round, side by side, onto each prepared tray.
3. Put extra sugar and extra cinnamon in a small bowl and combine. Brush rounds with extra oil and sprinkle with cinnamon mix. Bake for 12-15 mins or until crisp and golden.
4. To make jam, slice orange into 8 pieces. Put in food processor and pulse until coarsely chopped. Microwave orange, cinnamon and sugar on high for 2 mins, stir and cook for a further 1-2 mins then set aside to cool.
5. Spread flat bread with fresh ricotta and jam to serve.

Cinnamon biscuits

2 eggs
1/2 cup olive oil
3/4 cup sugar
2 tsp vanilla extract
2 1/4 cups plain flour, sifted
1 tsp baking powder, sifted
2 tsp ground cinamon, sifted
extra 1/2 cup sugar
extra 2 tsp ground cinamon
80g unsalted butter
1/3 cup sugar
2 tbsp boiling water
2 tbsp very cold milk
1 tsp vanilla paste
icing sugar for dusting

1. preheat oven to 180 C. Line 2 oven trays with baking paper. Put eggs, oil, sugar and vanilla in the small bowl of an electric mixer and beat until thick and pale. Add flour, baking powder and cinnamon and stir gently to combine.
2. Put extra sugar, and cinnamon on 1 prepared tray and stir to combine. Roll a tsp of dough into a ball, then roll in sugar mix. Repeat with remaining dough.
3. Put balls, spaced 5 cm apart on other prepared tray and press down lightly on each to flatten. Cook for 8-10 mins or until golden. Put tray on a wire rack to cool.
4. Put butter and sugar in the small bowl of an elcric mixer and beat until the mix is very pale and fluffy. Add boiling water and beat for a further 1 min then add milk and vanilla paste and beat until mix is light and fluffy.
5. Sandwhich biscuits with tsp of filling. Lightly dust with icing sugar to serve.

Note: filling can be flavoured with zest, chocolate, nuts etc.

Apple and Cream Cheese Strudel

4 apples, peeled, quartered, sliced
1/4 cup caster sugar
finely grated rind and juice of 1 lemon
8 sheets of filo pastry
1/2 cup sugar
2 tsp ground cinnamon
100g almond meal
60g butter, melted
200g cream cheese chopped
sifted icing sugar for dusting

1. Preheat oven to 180 deg C. Line an oven tray with baking paper. Put apple, sugar, lemon rind and juice in a medium bowl and toss to combine.
2. Put pastry on a clean work surface and cover with a damp tea towel. Combine sugar, cinnamon and almond meal in a small bowl. Brush 1 pastry sheet with melted butter. Add 2 heaped Tbsp of the almond mix. continue layering with pastry, spread cream cheese, then apple mix along 1 long side, leaving a 5cm border at each end. Fold in ends and roll up firmly.
3. Put roll, seam side down, on prepared tray. Brush top with butter. Bake for 20-25 mins or until golden on top and apple is tender. Stand tray on wire rack for 5-10 mins to cool. Dust roll with icing sugar to serve.