Untitled

Ingredients (9)

1 cup self-raising flour

1/4 tsp bicarbonate of soda

1 cup soda water, chilled

1/2 cup caster sugar

1 tsp ground cinnamon

2 large pink lady apples

Vegetable oil, for shallow-frying

4 scoops vanilla ice-cream, to serve

1/3 cup golden syrup, to serve

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Required STEPS

Step 1

Sift flour and bicarb into a bowl. Gradually add soda water, whisking until a smooth batter forms

Step 2

Combine sugar and cinnamon in a shallow dish. Peel and core apples. Cut into thick rounds.

Step 3

Heat oil in a large, deep frying pan over medium-high heat. Dip 1 apple slice in batter, allowing excess to drain.

Add to oil. Repeat with 3 more apple slices. Cook for 1 to 2 minutes each side or until golden.

Using a slotted spoon, transfer fritters to a plate lined with paper towel to drain for 20 seconds.

Add to cinnamon sugar. Toss to coat. Transfer to a plate. Repeat with remaining apple, batter and sugar.

Step 4

Stack fritters on serving plates. Top with ice-cream and drizzle with golden syrup. Serve.

Ingredients:

5cm piece fresh ginger, peeled

150g butter, softened

2/3 cup caster sugar

2 eggs

1 1/2 cups self-raising flour, sifted

1/2 tsp baking powder, sifted

1/2 tsp ground cinnamon

1/3 cup milk

1/2 cup golden syrup

Custard, to serve

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Directions:

Step 1

Lightly grease a 6 cup-capacity pudding basin (with lid). Using the lid as a guide, cut a circle from baking paper. Set aside.

Step 2

Finely grate 1cm of the 5cm piece fresh ginger, peeled (see note). Slice remaining ginger into matchsticks.

Step 3

Using an electric mixer, beat 150g butter, softened and 2/3 cup caster sugar until light and fluffy.

Add 2 eggs, 1 at a time, beating to combine. Add grated ginger. Stir to combine. Sift half the 1 1/2 cups self-raising flour, sifted, 1/2 tsp baking powder, sifted and 1/2 tsp ground cinnamon over butter mixture. Stir to combine.

Add half the 1/3 cup milk. Stir to combine. Repeat with remaining flour, baking powder, cinnamon and milk.

Step 4

Combine 1/2 cup golden syrup and sliced ginger in a bowl. Spoon mixture into bottom of prepared basin. Top with batter. Smooth surface. Cover with baking paper. Secure with lid.

Place an inverted saucer in a large saucepan. Sit basin on saucer. Pour boiling water into saucepan until halfway up side of basin. Cover saucepan. Bring to a simmer over medium heat.

Reduce heat to medium-low. Gently simmer for 1 hour 30 minutes, adding more boiling water as needed.

Step 5

Carefully lift basin from saucepan. Remove lid and paper. Turn pudding onto a serving plate. Serve with Custard, to serve.

Ingredients

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

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Butterscotch sauce

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat 200g butter, softened and 1 cup raw caster sugar until light and fluffy. Add 4 eggs, 1 at a time, beating after each addition (mixture may curdle). Sift 2/3 cup plain flour, 2 tsp baking powder and 1 1/2 tsp mixed spice over butter mixture. Add 1 cup almond meal and 1/3 cup pecans, chopped. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut 2 ripe beurre bosc pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with 2 tsp raw caster sugar, extra. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place 1 cup firmly packed brown sugar, 50g butter, 1 cup pure cream and 1 tsp vanilla extract in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.

Ingredients:

200g butter, softened

1 cup raw caster sugar

4 eggs

2/3 cup plain flour

2 tsp baking powder

1 1/2 tsp mixed spice

1 cup almond meal

1/3 cup pecans, chopped

2 ripe beurre bosc pears

2 tsp raw caster sugar, extra

>>Get a FREE EBOOK with 500 Heart-Healthy Recipes Here<<

Butterscotch sauce:

1 cup firmly packed brown sugar

50g butter

1 cup pure cream

1 tsp vanilla extract

Directions:

Step 1

Preheat oven to 170°C/150°C fan-forced. Grease a 7cm-deep 20cm (base) cake pan. Line base and sides with baking paper. Using an electric mixer, beat 200g butter, softened and 1 cup raw caster sugar until light and fluffy. Add 4 eggs, 1 at a time, beating after each addition (mixture may curdle). Sift 2/3 cup plain flour, 2 tsp baking powder and 1 1/2 tsp mixed spice over butter mixture. Add 1 cup almond meal and 1/3 cup pecans, chopped. Fold until combined.

Step 2

Spoon mixture into prepared cake pan. Smooth top. Cut 2 ripe beurre bosc pears into quarters. Remove core and thinly slice each quarter, leaving stalk and top of pear intact. Arrange over cake, overlapping slightly. Sprinkle with 2 tsp raw caster sugar, extra. Bake for 1 hour to 1 hour 20 minutes or until a skewer inserted in centre of cake comes out clean (cover with foil if over-browning). Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack.

Step 3

Meanwhile, make Butterscotch sauce. Place 1 cup firmly packed brown sugar, 50g butter, 1 cup pure cream and 1 tsp vanilla extract in a pan over medium heat. Cook, stirring, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve cake with sauce.