SIMPLE PLEASURES
Rhubarb, pears, rice ... Angela Casley transforms these humble ingredients into delicious sweet treats
Angela Casley’s sweet treats
APPLE AND RHUBARB LOAF
Serves 8-10
The rhubarb in your garden is a great staple ingredient for baking. Remember it freezes really well, either whole or chopped, ready to add straight to baking or savoury dishes. This loaf is equally delicious if you swap the apples with pears, or the almonds with other nuts.
2 medium granny smiths, peeled, cored 1 cup sliced rhubarb
2 Tbsp orange juice
1 Tbsp orange zest
¼ cup sugar
Base Layer
100g butter, softened
¼ cup caster sugar 1 tsp vanilla
1 egg plus 1 yolk
1 cup self-rising flour 1 cup sour cream
Crumble
½ cup rolled oats ½ cup sliced almonds ¼ cup flour
80g melted butter Greek yoghurt to serve
1. Preheat the oven to 170C. Line a 1 litre loaf tin with baking paper.
2. Cut the apple into slices and place in a pot with the rhubarb, juice, zest and sugar. Bring to a simmer gently for 10 minutes until the fruit has softened. Set aside to cool.
3. To make the base layer, beat the butter, sugar and vanilla together until light and creamy. Add the egg plus yolk, beating through. Fold in the flour and sour cream until the batter is smooth. Spoon into the base of tin. Spread the fruit evenly on top.
4. To make the crumble, place the oats, almonds and flour in a bowl and mix through the butter. Sprinkle over the top of the fruit and place in the oven for 50 minutes, or until a skewer comes out almost clean.
5. Serve with Greek yoghurt.
TOFFEE-TOPPED RICE PUDDING WITH PINEAPPLE & ORANGE
Serves 4
This delicious, warm rice pudding is pure satisfaction for those with a sweet tooth. I love tapping through the crunchy demerara sugar topping. It’s great served with colourful fruit. This recipe makes four individual puddings, but if there are two of you, eat it cold later, it’s just as tasty. Now simply close your eyes and envisage you are in sunshiny paradise.
2 cups milk
1 ½ cups coconut milk
½ tsp salt
1 vanilla bean, split lengthways and seeds scraped out ½ tsp cinnamon
1 ¼ cups jasmine rice ½ cup caster sugar
2 tsp lime zest
1 cup lightly whipped cream
¼ cup demerara sugar
2 cups of chopped pineapple, orange and pomegranate, mixed, to serve
1. Place the milk, coconut milk, salt, vanilla bean and seeds and cinnamon into a pot, bringing to a boil.
2. Turn the element to low, pour in the rice and stir to prevent it sticking. Cook uncovered for 25 minutes or until the rice is completely soft. Remove from the heat and stir through the caster sugar and lime zest. Remove the vanilla bean and allow the rice to cool for 15 minutes.
3. Gently fold the whipped cream through the rice. Spoon into individual dishes. Sprinkle each with demerara sugar. Using a blowtorch (for a better result) caramelise the sugar, or place under a hot grill, keeping an eye on it so it doesn’t burn.
4. Serve with colourful chopped fruit.
GINGER CARAMEL PEARS WITH CREME FRAICHE
Serves 4
Pears are under-rated, they genuinely need a little publicity. I will often grab a few while shopping to add to the fruit bowl and more often than not I’m the only one who eats them. But fry them up and turn them into a scrumptious dessert and suddenly there is a demand for more. If there is no creme fraiche to fold through, lightly whipped cream will do.
20g butter
100g caster sugar ½ cup white wine ¼ cup lemon juice ½ tsp ground ginger
3 pears, peeled and quartered
¼ cup toasted macadamia nuts 150g creme fraiche
1. Melt the butter in a heavy-based frying pan. Add the caster sugar, wine, lemon juice and ginger, stir gently and continue to slowly bring to a simmer. It will slowly turn a caramel colour.
2. Add the pear quarters. Cook for 20 minutes, turning gently every few minutes. Remove from the heat and cool.
3. Before serving, fold 2 tablespoons of the caramel through the creme fraiche.
4. Top with nuts and serve with a dollop of the caramel creme fraiche mixture.