SIMPLE SWEETS

Make the most of what’s on hand in the fridge and cupboard to whip up these tasty treats!

PEACH & ALMOND CAKE

SERVES 4 PREP 15 MINS + COOLING COOK 1 HOUR 15 MINS

◆ 2 cups self-raising flour

◆ ½ tsp bicarbonate of soda

◆ 1 ½ cups almond meal

◆ ¾ cup milk

◆ ½ cup golden syrup

◆ / cup canola oil

13

◆ 1 tsp vanilla extract

◆ 800g can peach slices, drained, ¼ cup juice reserved

◆ toasted flaked almonds, to serve

◆ icing sugar, to dust

1 Preheat oven to 180°C. Lightly grease and line a 22cm round springform pan. 2 Sift flour and soda together into a bowl. Stir in almond meal. In a jug, whisk milk, syrup, oil, vanilla and reserved juice together. Stir into dry ingredients until just combined. 3 Spoon mixture into pan. Arrange peaches in a fanned pattern on top.

4 Bake 1 ¼ hours until cooked when tested. Cool in pan 5 mins before transferring to a wire rack to cool completely.

5 Top with almonds and dust with icing sugar.

MAKES 6 PREP 10 MINS COOK 2 MINS

◆ 200g bag Jersey caramels, chopped

◆ ½ cup thickened cream

◆ ½ tsp sea salt

◆ 1 ¼ cups self-raising flour, sifted

◆ ½ cup brown sugar, plus 2 tbsp extra

◆ ½ cup milk

◆ 1 egg, beaten lightly

◆ 30g butter, melted, cooled

◆ 100g chopped white chocolate

◆ /

13 cup macadamias, chopped

1 Preheat oven to 180°C. Lightly grease 6 x ¾-cup microwave-safe ramekins. 2 In a small microwavesafe bowl, combine half

the caramels and cream. Microwave 3-4 mins on Medium, stirring every min, until caramels have melted and mixture is smooth. Stir in salt and keep warm.

3 In a large bowl, combine flour and sugar. Stir in combined milk, egg and butter. Fold in remaining caramels, white chocolate and macadamias.

4 Spoon mixture into ramekins, only filling halfway to allow room for pudding to rise.

5 Microwave puddings, two at a time, on Medium 2-2½ mins. Serve drizzled with salted caramel sauce.