FOR THESE RECIPES, YOU WILL NEED THE NEW MIXES FROM THE DELICIOUS. DESSERT RANGE!
WE’RE EXCITED TO be adding two new mixes to our dessert range: a sweet sticky date and a zesty lemon tart. In true delicious. style, each mix has been triple-tested by our own food team, so you can feel confident leaving dessert up to us. Tag @deliciousbakeclub and #makeitdelicious to share your creations and find the full range in Woolworths stores nationally and online.
STICKY DATE BANOFFEE SLICE WITH BUTTERSCOTCH SAUCE
SERVES 8
STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE BASE RECIPE
1 x packet delicious. Sticky Date Pudding mix
1 egg
140g unsalted butter, melted 1/2 cup (125ml) boiling water 300ml thickened cream
BANOFFEE TOPPING
300ml thickened cream
1 tsp vanilla bean paste
2 bananas, thickly sliced on an angle Grated dark chocolate, to serve
Preheat oven to 170°C. Grease an 18cm square cake pan and line with baking paper, allowing a 2cm overhang.
Prepare pudding according to packet instructions and bake for 20-25 minutes. Prepare butterscotch sauce and pour half over the pudding according to packet instructions. Set aside.
For the banoffee topping, place cream and vanilla in a stand mixer with the whisk attachment and whisk for 2-3 minutes until soft peaks form. Remove pudding from pan. Spoon vanilla cream over pudding, top with sliced banana and scatter with chocolate. Drizzle with remaining butterscotch sauce, to serve.
LEMON TART WITH CANDIED GIN & TONIC CITRUS
SERVES 10
LEMON TART BASE RECIPE
1 x packet delicious. Lemon Tart mix 125g unsalted butter, softened Juice (50ml) and zest of 1 lemon 300ml thickened cream
CANDIED GIN & TONIC CITRUS
11/2 cups (330g) caster sugar
1 cup (250ml) tonic water
1 lemon and 1 lime, thinly sliced into
3mm rounds (we used a mandoline) 1/4 cup (60ml) good-quality gin
Prepare lemon tart according to packet instructions. While the tart is setting, make the candied citrus.
For the candied citrus, place sugar and tonic water in a medium saucepan over medium heat, stirring occasionally, until the sugar has dissolved. Add the sliced citrus, reduce heat to medium-low, and simmer for 30-40 minutes until the citrus is translucent.
Using tongs, remove citrus slices from the syrup, allowing any excess to drip off before transferring to a wire rack to cool. Stir gin into the remaining syrup. Return to medium heat and simmer for 2-3 minutes to thicken slightly. Remove from heat and set aside to cool completely.
When ready to serve, arrange candied citrus slices over the prepared tart, spoon over some gin syrup and scatter with lemon zest. Serve immediately with remaining gin syrup alongside.