Rock Cakes

Ingredients

1 cup self-raising flour

1 cup wholemeal self-raising flour

90g cold butter, cubed

½ cup caster sugar (for a healthier option, substitute with 1/3 cup Natvia granulated sweetener)

½ cup mixed dried fruits – sultanas, currents, mixed peel, craisins, dried apple, dried blueberries

1 tbs chopped nuts – your choice

½ tbs spices – ground ginger, cinnamon, allspice, mixed spice, nutmeg

1 egg

3 tbs milk

¼ cup crushed bran cereal

 

Method

1. Preheat oven to 200°C. Grease and line sheet pan with non-stick baking paper
2. Sift flours into a large bowl
3. Add butter and rub into flour with fingertips until it resembles fine breadcrumbs and the butter is evenly distributed through the flour (or use a pastry blender like this one)
    
4. Chop any larger dried fruit into pieces about the size of a sultana
5. Mix in the sugar, fruit, nuts, spices and bran cereal
6. In a separate bowl, whisk the egg and milk together
7. Add milk mixture to the flour mixture and stir until a stiff dough forms
8. Spoon dough into evenly spaced mounds on the prepared pan – mix should make 15-20 cakes
9. Bake for 15-20mins or until golden brown
10. Transfer to a wire rack to cool completely
11. Serve plain or lightly buttered.

 

Cinnamon Teacake

Ingredients

125g butter, melted

1 cup Caster sugar

2 eggs, lightly beaten

1 tsp vanilla essence

2 cups self raising flour, sifted

2/3 cup milk

TOPPING

2 tbs butter, melted

1 tsp caster sugar

½ tsp cinnamon

Method

1. Preheat oven to 200°C. Grease 20cm round cake pan. Line base with non-stick baking paper
2. Mix together butter, sugar, eggs and vanilla until well combined
3. Stir in flour and milk
4. Mix until smooth
5. Pour mixture into prepared pan. Bake in the centre rack of oven for 20-30mins or until a skewer inserted into the centre of the cake comes out clean
6. Remove cake from pan and place on a wire rack
7. While the cake is still warm, brush the top with melted butter and sprinkle with cinnamon and sugar

VARIATION.

1. Apple Cinnamon Upside down cake: Peel and core 2 cooking apples – granny smith works well. Slice into moons. Lay slices into prepared cake tin before adding batter. Invert cake onto wire rack before brushing with butter and adding cinnamon and brown sugar
2. Peach Upside down cake – as above, but with peaches.

 

Peach upside down teacake

Rich Chocolate Mousse

Ingredients

125g dark chocolate *

1tbs marsala, tia maria or kahlua **

4  egg yolks

4 egg whites

250ml thickened cream, whipped

1 tbs additional dark chocolate, fresh berries and 50-100ml whipped cream, for decoration

Method

1. Chop chocolate well
2. Melt chocolate until just liquid – use 10-15 sec bursts in the microwave or double-boiler method
3. Cool chocolate slightly
4. Beat in alcohol and egg yolks until mixture is smooth and thick
5. Add 2 tablespoons of cream to the mixture to thin it slightly
6. Fold remaining cream gently into mix
7. Whip egg whites to soft peaks
8. Fold into whites gently into chocolate mixture
9. Spoon mixture into individual serving dishes and refrigerate until firm
10. Decorate with grated/shaved chocolate, cream and berries, as desired

* Chocolate is the star of this dish. Don't use baking chocolate! Chose a good quality chocolate - I usually go for Lindt 70% or 78% or Cadbury Old Gold

**  The alcohol you chose here can have a big difference on the finished product. Marsala is a relatively mild flavour that will let the chocolate shine through and just impart sweetness. Tia Maria and kahlua will give a subtle coffee flavour - you can amp up the mocha quality by dissolving 1/4 tsp of espresso powder to the alcohol before adding it to the chocolate.

Choc Caramel Slice

Ingredients

Base:

1 cup self-raising flour, sifted

1 cup desiccated coconut

1 cup lightly packed brown sugar

125g butter, melted

Filling:

1 tin (440g) Sweetened condensed milk

2tbs golden syrup

30g butter

 

Topping:

125g dark chocolate

30g copha or coconut oil

 

Method

BASE:

1. Preheat oven to 200°C. Grease and line slice pan with non-stick baking paper
2. Combine all base ingredients. Mix well
3. Press base mixture into prepared tin
4. Bake for 10mins

FILLING:

1. Turn oven down to 180°C
2. Place all filling ingredients into a saucepan
3. Bring mixture to boil, stirring constantly.
4. Remove from heat and spread over base
5. Bake for an additional 10 mins

TOPPING:

1. Leave slice in tin and place on a wire rack to cool
2. Melt chocolate and oil together, stirring to combine well (*see note)
3. Spread chocolate mix evenly over the cooled base
4. Place slice into refrigerator to cool completely before cutting into small squares

NOTE: Chocolate topping can be melted together in a microwave in 15 second bursts, stirring between each heating, or in a heat-proof bowl over a pot of simmering water (double boiler technique – link to a step-by-step to come soon).