Desserts on Nathan Hollows

Brownies

Wed, 06 Dec 2023 00:00:00 +0000

Original recipe

Ingredients

85 grams unsweetened chocolate, roughly chopped
1/2 cup (115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup (85 grams) all-purpose flour

Directions

Heat oven to 175°C.
Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each.
Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. Let cool in the fridge.

Molten Chocolate Mug Cake

Wed, 07 Dec 2022 00:00:00 +0000

Original recipe

Ingredients

1/4 cup (30 grams) all purpose flour
1/4 cup (50 grams) granulated sugar
2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s)
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons (43 grams) unsalted butter, melted
3 tablespoons (45ml) whole milk
1 smallish egg, (weighing around 43 grams out of the shell)
1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
A couple of pieces of chocolate of your choice (I use dark chocolate, but anything from chocolate truffles to Nutella are great additions)
1 tablespoon (15ml) water

Directions

In a 2-cup capacity microwave-safe mug or bowl, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
Drizzle the tablespoon of water right on top of the batter.
Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom.

Lolly Cake

Fri, 26 Aug 2022 00:00:00 +0000

Original recipe

Ingredients

Cake

120g butter, melted
½ cup sweetened condensed milk (160g)
1 packet malt biscuits, crushed (250g)
1 packet explorers (150g), chopped
½ cup dessicated coconut

Directions

Melt the butter and condensed milk together in a large microwave safe bowl.
Add crushed biscuits to the butter and condensed milk mixture.
Add the chopped explorers or fruit puffs and mix it all together.
Once it is all combined turn out onto a clean surface and form two logs. Use your hands to tightly pack it together.
Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour.
When ready to serve cut into 2 cm thick slices.

Notes

You can speed up the setting process by putting it in the freezer for 20 minutes.
Store your lolly cake in an airtight container in the fridge.

Mayonnaise Cake

Sun, 26 Jun 2022 00:00:00 +0000

Original Recipe

Ingredients

¼ cup cocoa
1 cup water
1 Tbsp vanilla essence
2 cups flour
2 tsp baking soda
1 cup caster sugar
¾ cup mayonnaise

Directions

Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool.
Sift the flour, baking soda and sugar in a bowl and make a well in the centre.
Combine the mayonnaise with the cocoa mixture and then pour in the well. Mix together gently.
Pour into a well greased and lined 20cm round cake tin.
Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack.
When cold, ice with a chocolate ganache, or dust with icing sugar to serve.

Anzac Biscuits

Tue, 03 May 2022 00:00:00 +0000

Original Recipe

Ingredients

½ cup standard grade flour
⅓ cup white sugar
⅔ cup finely desiccated coconut
¾ cup rolled oats
50g butter
1 Tbsp golden syrup
½ tsp baking soda
2 Tbsp boiling water

Directions

Preheat the oven to 180˚C. Line a baking tray with baking paper.
Mix together flour, sugar, coconut and rolled oats.
Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients.
Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together.
Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.

Carrot Cake

Sun, 27 Mar 2022 00:00:00 +0000

Original recipe

Ingredients

Cake

2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) olive oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins

Icing

Butterscotch Self Saucing Pudding

Mon, 02 Aug 2021 00:00:00 +0000

Original Recipe

Ingredients

Butterscotch Pudding:

1/4 cup dark brown sugar , packed
1 1/4 cup (185g) plain flour (all purpose flour)
2.5 tsp baking powder
100g unsalted butter , melted
1 egg
1/2 cup milk
4 tbsp golden syrup

Butterscotch Sauce:

3/4 cup (150g) dark brown sugar , packed
2 tbsp cornflour
2 cups boiling water

Directions

Preheat oven to 180°C (160°C fan).
Grease a 6 cup baking dish (1.6L) with butter.

Butterscotch Sauce

Custard

Sun, 15 Nov 2020 00:00:00 +0000

As sweet as custard and just as thick

Chocolate Self Saucing Pudding

Wed, 04 Nov 2020 00:00:00 +0000

Original Recipe

Ingredients

1 cup Self Raising Flour (or 1 cup regular + 1 1/2 tsp baking powder)
3 Tbsp cocoa powder
½ cup packed Soft Brown Sugar
80g Butter, melted, cooled
½ cup Milk
1 egg, lightly beaten
Vanilla ice cream or cream, to serve

Sauce

¾ cup packed Soft Brown Sugar
2 Tbsp cocoa powder, sifted
1 ¼ cups boiling water

Directions

Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.
Sift Self Raising Flour and cocoa into a large bowl. Stir in the Soft Brown Sugar.
Whisk Butter, Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top.

Sauce

Lemon Flan

Tue, 03 Dec 2019 00:00:00 +0000

Original Recipe

Serves 8-10 - 1.1 hrs

Ingredients

4 medium eggs
1/2 cup butter, melted
3/4 cup sugar
100 g ground almonds
1 cup desiccated coconut
Zest of 2 lemons
1 cup lemon juice
1 cup milk
1/2 cup plain flour
Crème frache, yoghurt or whipped cream, to serve

Directions

Preheat oven to 170°C fan bake. Grease a 24cm flan tin.
Place all of the ingredients in your food processor and blitz for 1 minute. Pour into the flan tin and place on a tray (to catch any small leaks) in the oven, baking for 45-60 minutes. Take care that it doesn’t brown too much on top while cooking. If it is, cover loosely with foil.
When cooked and cooled, remove from the tin and serve with crème frache, yoghurt or whipped cream on the side.

Chocolate Cake

Sun, 21 Apr 2019 00:00:00 +0000

Original Recipe

Ingredients

1 Tbsp instant coffee granules
3/2 cup
2 cups White Sugar
1 3/4 cups plain flour
3/4 cup cocoa powder
2 tsp vanilla essence
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 cups milk
1/2 cup oil

Directions

Preheat the oven to 180°C. Grease and line a 23-25cm cake tin with baking paper.
Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth.
Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean.
Cool on a wire rack and when completely cold, ice with chocolate icing. Optionally cut cake in half and fill with chocolate mouss

Note: This is a very runny mixture - don’t be alarmed the first time you make it.

Banana Pudding with Butterscotch Sryup

Wed, 17 Oct 2018 00:00:00 +0000

Original Recipe

Ingredients

Pudding

125g Anchor Original butter
3/4 cup brown sugar
2 eggs
2 ripe bananas, mashed
200g Anchor Protein+ Plain Yoghurt
200g flour, sifted
1 1/4 tsp baking powder
1 tsp baking soda

Butterscotch syrup

2/3 cup Anchor Cream
3/4 cup brown sugar
50g Anchor Original butter, cubed

To serve

Tip Top Vanilla Ice Cream
1/2 cup pecan nuts, chopped

Directions

Preheat oven to 170°C. Grease and line a 22cm springform tin.
Beat butter and sugar until pale and creamy. Add eggs one at time beating well after each addition.
Fold in the mashed bananas and yoghurt, then sifted flour, baking powder, and baking soda until just combined.
Spoon mixture into prepared tin and bake for 40-50 minutes or until a skewer inserted comes out clean. Stand for 5-10 minutes then remove cake from the tin and place it on a wire rack while you make the syrup.
To make the butterscotch syrup place the cream, sugar and butter in a medium saucepan. Stir over medium heat for 5 minutes or until well combined. Boil another 5 minutes at a low heat until thickened slightly.
Serve with icecream. Poke slices a few times with skewers and pour warm syrup over. Top with pecans.

Mississippi Mud Pie

Wed, 15 Aug 2018 00:00:00 +0000

https://goodfood.uktv.co.uk/recipe/mississippi-mud-pie/

Ingredients

For the base and sides

75 g butter
150 g chocolate digestive biscuits
150 g dark chocolate sandwich biscuits, such as Oreos

For the filling

135 g plain dark chocolate, broken into squares
135 g butter, cubed
3 large eggs, beaten
150 g light soft brown sugar
25 g cocoa powder, sifted
150 ml double cream

For the topping

250 ml double cream
1 tbsp light soft brown sugar
25 g plain dark chocolate, grated or chocolate curls

Directions

For the base and sides: Melt the butter in a small pan. Break the biscuits into chunky pieces and put in a food processor. Blitz into crumbs then add the melted butter and with the motor running blend until thoroughly mixed.

Apple Pie

Wed, 18 Apr 2018 00:00:00 +0000

Ingredients

1 recipe pastry for a 9 inch double crust pie
115 g unsalted butter
25 g all-purpose flour
60 ml water
100 g white sugar
110 g packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Directions

Original Recipe

Preheat oven to 220 degrees C.
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 175 degrees C. Continue baking for 35 to 45 minutes, until apples are soft.

Golden Syrup Dumplings

Tue, 31 Oct 2017 00:00:00 +0000

http://www.taste.com.au/recipes/golden-syrup-dumplings-5/227e4b2b-0153-4e55-8458-35784847962a

Ingredients

3/4 cup (155g) brown sugar
1/3 cup (80ml) golden syrup
2 cups water
100g butter
1 1/2 cups (225g) flour
3 tsp baking powder
3/4 cup (185ml) milk

Directions

Combine 2 cups (500ml) water, brown sugar, 1/4 cup (60ml) golden syrup and 50g butter in a large saucepan. Stir over a low heat until melted.
Meanwhile, use your fingertips to rub in 50g butter into flour and baking powder. Combine milk and 1 tablespoon golden syrup. Stir into the flour mixture until well combined.

Chocolate Chip Cookies

Mon, 09 Oct 2017 00:00:00 +0000

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs (or 1 egg + 2 egg yolks)
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups chopped chocolate (a mix of milk/dark/darker)

Directions

Preheat oven to 175 degrees C
(Optional) Heat the butter on medium-low heat, stirring occassionally until butter turns brown. Let cool.
Cream together the butter, white sugar, and brown sugar until smooth (10 minutes)
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour and chocolate chips.
Chill the dough for 30 minutes minimum and for great flavour, up to 5 days. 3 days is the sweet spot.
Drop by large spoonfuls onto lined pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Notes

Blend the butter, and sugars together for longer than you think you need to. This will stop the cookies from having that undissolved sugar feeling.
Use 1 egg and 2 egg yolks for better cookies with a deeper flavour.
Swap chocolate for macadamias for good nut cookies. Chocolate and coconut is also good.
Browning the butter changes the texture of the cookies—they will taste better but may be not be as chewy if cooked for the same amount of time.