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 ...
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 ...
Original Recipe Makes 1 cup (2 serves) Ingredients 1 cups whole milk 1/4 tablespoon vanilla extract 1/4 teaspoon butter 1 eggs 1/8 cup white sugar 1 tablespoon cornstarch Directions Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Notes Alternative method: Heat all ingredients except the egg to a simmer. Whisk the egg in a seperate bowl then add a few tablespoons of the hot mix to the egg, one tablespoon at a time. Carry on with step 3. Good with chocolate chips or cinnamon.
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 ...
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.
