Pass it on

Recipes handed down the gen­er­a­tions and from friend to friend are of­ten the best, says NZ House & Gar­den Food Ed­i­tor Sally But­ters. PAT’S BUM­BLE BEES SHARON’S CARAMEL & CHOCO­LATE MAR­BLE LOAF

The Press - Your Weekend (The Press) - - Weekend Kitchen -

Al­most any dried fruit or nut works in these de­li­cious gluten-free sweet treats, mak­ing them a great standby. Adding choco­late to the base takes them to the next level.

¾ cup dried apri­cots ½ cup glacé cher­ries ¼ cup crys­tallised ginger ½ cup raisins ½ cup wal­nuts ½ cup nat­u­ral al­monds 1¼ cups des­ic­cated co­conut 395g tin sweet­ened con­densed milk 1 cup co­conut thread for coat­ing

Heat oven to 175C. Line a bak­ing tray with bak­ing pa­per.

Chop the fruit and nuts quite finely and evenly in size. Place in a mix­ing bowl with des­ic­cated co­conut, add con­densed milk and stir un­til well mixed. This mar­ble loaf gets its caramel flavour from the use of golden syrup. It can also be made as a cake in a 20cm ring tin, with a sim­i­lar cook­ing time.

1 cup milk 1 ta­ble­spoon golden syrup 1 tea­spoon bak­ing soda 115g but­ter 175g sugar 1 egg 1½ cups plain flour 1 tea­spoon bak­ing pow­der 1 heaped ta­ble­spoon co­coa pow­der

Choco­late ganache (op­tional):

150g dark choco­late, bro­ken into pieces 1/3 cup cream

Heat oven to 175C. Grease and flour a 6-cup ca­pac­ity loaf tin.

Slowly heat milk, golden syrup and soda in a small saucepan un­til warm to the touch.

Cream but­ter and sugar then add the egg and mix well. Sift over flour and bak­ing pow­der, add the warm milk mix­ture and beat gen­tly un­til mix­ture is smooth.

Trans­fer half the mix­ture to an­other

The recipe for these melt-in-the-mouth treats has been passed down through sev­eral gen­er­a­tions. The triple sift­ing of dry in­gre­di­ents gives a su­per-light tex­ture. The drops are best filled with cream and jam at least 30 min­utes be­fore serv­ing; this al­lows them to puff up and soften slightly.

2 eggs, sep­a­rated Pinch of salt 90g caster sugar, plus ex­tra for sprin­kling ¼ tea­spoon vanilla ex­tract 90g flour 1 tea­spoon bak­ing pow­der Rasp­berry jam for fill­ing Whipped cream for fill­ing

Heat oven to 200C. Line a bak­ing tray with bak­ing pa­per.

In a mix­ing bowl, beat egg whites with salt un­til stiff. Grad­u­ally add caster sugar, a ta­ble­spoon at a time.

Add egg yolks one at a time then beat in vanilla ex­tract.

Ber­nadette Hogg Kate Ar­buth­not Manja Wachsmuth

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