Try pud­ding on the Ritz

Plan­ning your next din­ner party? Im­press your fam­ily and friends with these fancy pants desserts

Western Times - - LIFE | TASTE -

Toblerone brownie pud­ding with honey nougat ice-cream

You will need to start this recipe a day ahead.

SERVES: 8

In­gre­di­ents

1 1⁄2 cups caster sugar 3 eggs 2 tsp vanilla essence 1⁄3 cup plain flour 1⁄2 cup co­coa pow­der 200g but­ter, melted 200g Toblerone choco­late bar HONEY NOUGAT ICE-CREAM: 2 litres vanilla ice-cream 2 tbs honey 2 x 40g pack­ets al­mond nougat, chopped

Method HONEY NOUGAT ICE-CREAM:

Trans­fer ice-cream to a large bowl, re­serv­ing con­tainer. Stand at room tem­per­a­ture for 10 min­utes or un­til start­ing to soften. Fold in honey and nougat. Re­turn ice-cream to con­tainer, lev­el­ling top with a spat­ula to com­pact. Cover. Freeze overnight or un­til firm. PUD­DING: Pre­heat oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 22cm round (base), 6-cup ca­pac­ity ce­ramic oven­proof dish. Us­ing an elec­tric mixer, beat sugar and eggs for 10 min­utes or un­til thick and creamy. Add vanilla. Beat un­til just com­bined. Sift flour and co­coa to­gether. Add to egg mix­ture. Beat on low speed un­til just com­bined. Add but­ter. Beat on low speed un­til just com­bined. Pour into pre­pared dish. Break 3⁄4 of the Toblerone into tri­an­gles. Press into mix­ture in dish. Smooth top to cover tri­an­gles. Bake for 25 min­utes or un­til edges are just firm to touch. Stand for 10 min­utes. Thinly slice re­main­ing Toblerone. Serve pud­ding warm with ice-cream and sliced Toblerone. Recipe by: Kim Coverdale Photo by: Guy Bai­ley

Gluten-free choco­late cake SERVES: 12

In­gre­di­ents 50g raw ca­cao pow­der, plus ex­tra to sprin­kle 1⁄2 cup boil­ing wa­ter 1 cup caster sugar 150g co­conut oil, melted, cooled 3 eggs, at room tem­per­a­ture 150g macadamia meal 1⁄2 tsp bi­car­bon­ate soda Pinch salt Berries, to serve

Method

Pre­heat oven to 170C or 150C fan-forced. Grease and line base and sides of a 22cm spring­form pan with bak­ing pa­per. Com­bine ca­cao and boil­ing wa­ter in a small bowl. Cool slightly. Mean­while, us­ing an elec­tric mixer with the pad­dle at­tach­ment, beat sugar, co­conut oil and eggs for 3 min­utes or un­til smooth and thick­ened. Com­bine macadamia meal, bi­car­bon­ate and salt in a bowl. With mo­tor on low speed, beat ca­cao mix­ture through egg mix­ture. Add al­mond mix- ture and stir un­til com­bined. Spoon bat­ter into pre­pared pan and bake for 40–45 min­utes or un­til a crust has formed but cake is still slightly wob­bly in cen­tre. Stand pan on a wire rack for 10 min­utes. Re­move sides of pan and stand to cool com­pletely. Re­move base of pan. Chill cake be­fore serv­ing. Sprin­kle with ex­tra ca­cao and serve with berries. Recipe by: Lucy Nunes Photo by: Guy Bai­ley

DECA­DENT DESSERTS: Toblerone brownie pud­ding with honey nougat ice-cream (above) and gluten-free choco­late cake (be­low).

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