Dessert

Step 2

Use an electric beater to beat the eggs, sugar and vanilla in a bowl

until thick and pale. Combine flour, cocoa powder and baking powder

in a bowl. Sift one-third of the flour mixture over the egg mixture. Use

a large metal spoon to fold until just combined. Repeat, in 2 more

batches, with the remaining flour mixture. Divide evenly between

prepared pans and smooth the surfaces. Bake for 15 minutes or until

the cakes spring back when lightly touched. Set aside in the pans on

Chocolate mousse box a wire rack to cool completely.

INGREDIENTS Step 3

Canola oil spray

5 eggs
Meanwhile, to make the mousse, use an electric beater to beat the

155g (3/4 cup) caster sugar

egg yolks and icing sugar in a bowl until thick and pale. Beat in the

2 teaspoons vanilla bean paste

chocolate and Frangelico. Whisk the cream in a bowl until soft peaks

50g (1/3 cup) self-raising flour form. Use a large metal spoon to gently fold the cream into the

21/2 tablespoons Cocoa Powder chocolate mixture. Use an electric beater to beat the egg whites in a

1/2 teaspoon baking powder clean, dry bowl until soft peaks form. Fold one-third of the egg white

150g 70% cocoa dark chocolate, chopped into the chocolate mixture. Repeat, in 2 more batches, with remaining

50g butter egg white. Cover surface with plastic wrap.

MOUSSE

Step 4
2 eggs, separated

60g (1/3 cup) icing sugar mixture, sifted

Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic
100g 70% cocoa dark chocolate, melted, cooled
wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove
2 tablespoons Frangelico liqueur
the top sheets of paper. Line the base and sides of the prepared loaf
300ml ctn double cream

pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x
METHOD
17cm rectangles from the reserved cake.
Step 1

Step 5
Preheat oven to 180C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll

pans with oil. Line with non-stick baking paper.

 1 cup (150g) plain flour, sifted
Spoon half the mousse over the cake base and smooth the surface.
1 teaspoon baking powder, sifted
Top with 1 cake rectangle, pressing down gently. Spoon over the
Icing sugar, to dust
remaining mousse and smooth the surface. Top with the remaining
Thick cream mixed with 1 teaspoon ground
cake rectangle and press down gently. Wrap in plastic wrap and
cinnamon, to serve
place in the fridge for 4-6 hours or overnight to set.
METHOD
Step 6
Step 1

Stir the chocolate and butter in a saucepan over low heat until
Preheat oven to 160C. Place the apple,
chocolate melts and the mixture is smooth. Turn the cake onto a
juice and 1 cup (220g) sugar in a small pan
serving platter and pour over the chocolate sauce.
and cook over low heat, stirring, for 3
minutes or until the sugar dissolves. Cook
for a further 3-4 minutes, stirring
occasionally, until apple softens slightly.
Cool, then stir through berries. Transfer to a
1.25 litre baking dish. Set aside.

Step 2

Whisk eggs, milk, whisky, lemon zest and

vanilla in a bowl until combined. Set aside.
Winter dessert Place fl our, baking powder and remaining

recipes sugar in a bowl. Pour egg mixture into dry

ingredients, whisking well to form a smooth
INGREDIENTS
batter. Pour over fruit, then bake for 30-35
3 Granny Smith apples, peeled, chopped minutes until golden and firm to the touch.
2 tablespoons lemon juice, plus 2
teaspoons grated lemon zest
Step 3
1 1/2 cups (330g) caster sugar
Dust with icing sugar and serve warm with
500g frozen mixed berries
cinnamon cream.
2 eggs
1/2 cup (125ml) milk
2 tablespoons whisky
1 teaspoon vanilla extract
 Preheat oven to 180C/160C fan-forced.
Combine flour, cocoa, sugar, butter, milk
and choc bits in a bowl. Stir until smooth.
Spread into a 10-cup capacity ovenproof
dish. Make shallow holes in top. Fill with
caramel. Using a spatula, spread top of
batter to cover caramel.

Choc-caramel Step 2

self-saucing Make sauce Combine cocoa powder, boiling

water and brown sugar in a heatproof jug.
pudding Stir to combine. Pour sauce, over the back
of a large metal spoon, over batter.
INGREDIENTS
1 2/3 cups self-raising flour, sifted Step 3

2 tablespoons cocoa powder, sifted Bake for 35 to 40 minutes or until top of

1 cup caster sugar pudding is just set. Stand for 5 minutes.

125g butter, melted Dust with cocoa. Serve.

1 cup milk
1/3 cup NESTL BAKERS' CHOICE White
CHOC BITS
1/2 x 380g can caramel Top'n'Fill (see note)
Cocoa powder, to serve

SAUCE
1 tablespoon cocoa powder, sifted
2 cups boiling water
1/2 cup brown sugar
Select all ingredients
METHOD
Step 1
 Step 2

Place butter, lemon rind, lemon juice, passionfruit

pulp, sugar, fl our, milk and egg yolks in a bowl.

Whisk to combine.

Step 3

Using an electric mixer, beat egg whites on high

Meringue-topped lemon and speed until soft peaks form. Using a metal spoon, fold
passionfruit delicious 1/4 of the egg white into lemon mixture. Gently fold in

remaining egg white.

INGREDIENTS
150g unsalted butter, melted Step 4
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice Spoon mixture into prepared dish. Place dish in a

1/3 cup fresh passionfruit pulp large roasting pan. Pour boiling water into pan to

1 cup caster sugar come halfway up side of dish. Bake for 35 to 40

3/4 cup self-raising flour minutes or until golden and just set (see Notes).

1 1/4 cups milk

Step 5
4 eggs, separated
Double cream, to serve
Meanwhile, make meringue using an electric mixer,
MERINGUE beat egg whites on high speed until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating

3 egg whites
constantly until sugar dissolves and mixture is thick
3/4 cup caster sugar
and glossy.
METHOD
Step 1
Step 6

Preheat grill on high. Remove pudding from water

Preheat oven to 180C/160C fan-forced.
bath. Dollop meringue over pudding. Grill for 3 to 4
Grease a 1.5-litre (6-cup-capacity) baking
minutes or until golden (see Notes). Serve
dish.
immediately with cream
 Step 2

Place chocolate, butter, milk and sugar in a saucepan over

low heat. Cook, stirring, for 3 to 4 minutes or until smooth.

Remove from heat.

Step 3

Evaporated milk Whisk in self-raising flour, plain flour, vanilla and egg. Pour

recipes mixture into loaf holes until three-quarters full. Top each with

INGREDIENTS Cherry Ripe. Bake for 45 minutes or until a skewer inserted

in the centre of 1 cake comes out clean. Stand in pan for 10

125g white chocolate, chopped
minutes. Turn out on to a wire rack to cool.
165g butter, chopped
1 cup Carnation light and creamy coconut- Step 4
flavoured evaporated milk
1 1/3 cups caster sugar
Meanwhile, make ganache: Place chocolate and cream in a
1/3 cup self-raising flour, sifted
heatproof, microwave-safe bowl. Microwave, uncovered, on
1 cup plain flour, sifted
medium (50%) for 2 to 3 minutes, stirring every minute with a
1 teaspoon vanilla extract
metal spoon, or until melted. Refrigerate, stirring
1 egg, lightly beaten
occasionally with a metal spoon, for 30 minutes or until a
85g Cherry Ripe bar, finely chopped
spreadable consistency.
1/4 cup flaked coconut, toasted

WHITE CHOCOLATE GANACHE Step 5

Spread ganache over cake tops. Sprinkle with coconut.

180g white chocolate, chopped
Serve
1/3 cup pure cream

METHOD
Step 1

Preheat oven to 150C/130C fan-forced. Lightly grease an

8-hole, 3/4 cup-capacity mini loaf pan

 standard loaf pan and a 9-inch round cake
pan.
4. After the hour of proofing, put the dough
back in the mixer and stir for another 5
minutes to get rid of air bubbles. Dump
the dough on a lightly floured surface, and
cut it in half. I made a loaf with one half
of the dough by cutting it into 3 pieces
and placing them in the loaf pan. With the
other half of the dough, I cut it into eight
equal pieces and made buns. Once
shaped, let the dough proof for another
hour.
MILK BREAD 5. Preheat the oven to 350 degrees F. Brush
the risen dough with egg wash. Bake the
loaves for 23-25 minutes. Remove from
Ingredients the oven and brush the buns with sugar
cup (158 ml) heavy cream (at room water to give them a really great shine,
temperature) sweetness, and color.
1 cup, plus 1 tablespoon (total 250 ml) milk
(at room temperature)
1 large egg (at room temperature)
cup (115 grams) sugar
cup (about 70 grams) cake flour, tap
measuring cup to avoid air pockets
3 cups (about 500 grams) bread flour, tap
measuring cut to avoid air pockets
1 tablespoon (11 grams) active dry yeast
1 teaspoons (7 grams) salt
Egg wash: whisk together 1 egg with 1
teaspoon water
Simple syrup (optional): 2 teaspoons of
sugar dissolved in 2 teaspoons hot water
Instructions
1. In the bowl of a mixer, add ingredients in
the following order: heavy cream, milk,
egg, sugar, cake flour, bread flour, yeast,
and salt. Use the dough hook attachment,
and turn on the mixer to stir. Let it go
for 15 minutes, occasionally stopping the
mixer to push the dough together. If
you're in a humid climate and the dough
is too sticky, feel free to add a little more
flour cup at a time until it comes
together. If you don't have a mixer and
would like to knead by hand, extend the
kneading time by 5-10 minutes.
2. After 15 minutes of mixing, the dough is
ready for proofing. Cover the bowl with a
damp towel and place in a warm spot for
1 hour. I proofed the dough in my oven (I
had the oven on rapid proof for 5
minutes, turned the oven off, and then
closed the oven door). The dough will
grow to 1.5X its original size.
3. In the meantime, grease two baking
vessels on all sides with butter. I used a
 addition. Spread mixture in prepared baking
pan.
3. Bake 20 to 25 minutes, or until golden and
brown on the edges; let cool, then transfer to a
serving platter.
4. Meanwhile, in a large bowl, beat cream cheese,
then add milk and vanilla pudding mix. Beat
about 2 minutes or until thick; spread over
cake. Refrigerate at least 1 hour, or until set.
5. Spread whipped topping over cake.
6. In a small microwaveable bowl, warm chocolate
frosting 25 to 35 seconds, or until just pourable.
Drizzle chocolate over cake, then refrigerate
French Bakery Eclair Cake until ready to serve. (See Note.)

What You'll Need:

1 cup water
1/2 cup (1 stick) butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
12 ounces cream cheese, softened
4 cups milk
3 (4-serving-size) packages instant vanilla
pudding and pie filling
1 (8-ounce) container frozen whipped topping,
thawed
1/2 (16-ounce) can chocolate frosting

What To Do:

1. Preheat oven to 400 degrees F. Coat a 10- x 15-

inch baking pan with cooking spray.
2. Place the water in a medium saucepan over
medium-high heat; heat until moderately hot.
Reduce heat to low, add butter and salt, and
cook until butter is melted. Remove saucepan
from stovetop, then add flour, beating lightly.
Add eggs, one at a time, beating well after each
 rack. Using a sharp knife, cut about 1 inch off
top of each cream puff; reserve tops. Using your
finger, make a small hole in each cream puff.

5. In a medium bowl, combine chocolate pudding

mix and milk; mix well. Add whipped topping
and mix until thoroughly combined. Evenly
spoon chocolate mixture into hole of each
Cream Puff Ring cream puff. Place tops back on and refrigerate 1
What You'll Need: hour before serving.

1 cup water
1/2 cup (1 stick) butter, cut into quarters
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs at room temperature
1 (4-serving-size) package instant chocolate
pudding and pie filling mix
1 cup cold milk
1 cup frozen whipped topping, thawed

What To Do:

1. Preheat oven to 400 degrees F.

2. In a medium saucepan over medium-high heat,

bring water, butter, and salt to a boil. Add flour
all at once and stir quickly with a wooden spoon
until mixture forms a ball; remove from heat.
Add 1 egg to mixture and beat with the wooden
spoon to blend. Add remaining eggs, one at a
time, beating well after each addition.

3. When dough is smooth, spoon out 1/4 cup at a

time, and place puffs on the outside edge of an
ungreased 10-inch pizza pan, forming a ring.
Each puff should press against the one next to it
so they are all connected.

4. Bake 40 to 45 minutes, or until golden brown

and puffy. Cool on pizza pan on a wire
 Classic Vanilla Cupcakes
What You'll Need:

1 (15.25-ounce) package French vanilla cake mix

1 (4-serving-size) package instant vanilla
pudding
1 cup water
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 eggs
1 (16-ounce) container vanilla frosting
White chocolate shavings for garnish

What To Do:

1. Preheat oven to 350 degrees F. Line muffin tins

with paper liners.
2. In a large bowl, beat cake mix, pudding mix,
water, oil, and vanilla. Add eggs, beating well
after each addition. Equally divide batter into
muffin cups.
3. Bake 18 to 22 minutes, or until toothpick
inserted in center comes out clean. Let cool
completely.
4. Spoon frosting into decorating bag fitted with
star tip. Pipe frosting in circular pattern on tops
of cupcakes. Garnish with white chocolate
shavings.
 4. Bake 30 to 35 minutes, or until a toothpick
inserted in center comes out clean. Cool 10 to
15 minutes, then remove from pans and
remove waxed paper. Cool completely.

White Velvet Cake

What You'll Need:

1 (6-ounce) package white chocolate baking

bars, broken up
2 tablespoons milk
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
4 eggs
1 cup sour cream

What To Do:

1. Preheat oven to 350 degrees F. Coat two (8-

inch) round baking pans with cooking spray,
then line bottoms with waxed paper.
2. In a medium saucepan, combine baking bars
and milk over low heat, stirring constantly until
chocolate is melted and mixture is smooth; set
aside.
3. In a medium bowl, combine flour, baking soda,
salt, and baking powder; set aside. In a large
bowl, beat butter and sugar until light and
fluffy. Blend in melted baking bars and vanilla
extract. Add eggs one at a time, beating well
after each addition. Add flour mixture
alternately with sour cream. Pour into prepared
pans.
 pastry 125g log soft goat's cheese, half chopped,
the rest sliced
1 tbsp roughly chopped hazelnuts (not the
pre-chopped ones)
tomato salad, to serve

Leek Method

& goats cheese 1. Heat oven to 200/180C fan/gas 6. Line a

non-stick tin (24cm x 20cm x 3cm deep)

traybake tart
with baking parchment. Unravel the
pastry and use it to line the tin. It should
fit almost perfectly except for a slight
Ingredients overhang at the ends. If there are any
cracks in the pastry, gently press them
together with your fingers, then prick the
Ingredients base. Line with more baking parchment,
fill with baking beans and bake for 15
320g pack ready-rolled shortcrust pastry mins. Remove the paper and beans and
bake 5 mins more to dry the base.
500g leeks
2. Meanwhile, in a large non-stick frying
pan, fry the leeks in the butter with most
of the thyme until soft - about 8 mins.
Tip into a bowl and pour in the milk, then
, very thinly sliced add the nutmeg, some seasoning and
the eggs. Beat until well mixed, then stir
25g butter in the chopped goats cheese.
3. When the pastry case comes out of the
oven, tip in the leek mixture, arrange the
sliced cheese on top and scatter over
the hazelnuts and the remaining thyme.
4 thyme sprigs, leaves picked
Return to the oven for 25-30 mins until
300ml milk the filling is set. Trim away the excess
pastry at the ends if you like and serve
warm or at room temperature with a
tomato salad.
fresh nutmeg

4 eggs
 resembles coarse breadcrumbs. Stir in
the sugar and the satsuma zest.
2. Spoon out 4 tbsp of the pastry mixture
and set aside. Add approximately 4 tbsp
of the juice from the satsumas to the
main pastry mix to make a fairly soft
dough, kneading gently until smooth.
Wrap in cling film and chill for 30 mins.
3. Lightly flour a surface and roll out the
pastry to a 1 coin thickness. Using a
9cm fluted cutter, stamp out 12 circles of
pastry. Gently press these into individual
tartlet tins, the pastry should just
Crumbled top protrude above the tins to allow for
shrinkage when cooked. Spoon the
mince pies mincemeat into the pastry cases being
careful not to overfill.
Ingredients 4. Sprinkle the pastry crumble mix over the
mincemeat to cover lightly, top with the
For the filling flaked almonds and drizzle over the
stem ginger syrup. At this stage you can
cover them with cling film and freeze the
225g mincemeat
whole tray ready for baking.
5. When you're ready to bake the mince
For the pastry and crumble
pies, heat the over to 200C/fan
180C/gas 6. Remove the cling film from
225g plain flour the tray and bake the mince pies
100g butter straight from the freezer for 25 mins until
golden and cooked through. Cool on a
wire rack and serve dusted with icing
sugar. Bake unfrozen pies for 18-20
3 tbsp light muscovado sugar mins.
satsuma, grated zest and juice of
2 tbsp flaked almond

1 tbsp stem ginger syrup

icing sugar for dusting

Method
1. To make the pastry tip the flour into a
large bowl and rub in the chilled butter
using your fingertips until the mixture
 baking parchment. Roll out two-thirds of
the pastry on a lightly floured surface
and stamp out 12 x 10-11cm circles
(you may need to re-roll trimmings).
Press a circle into each hole to line.
Wrap the remaining pastry in cling film.
2. Melt the butter in a frying pan and fry the
onion and bacon until the onion is
softened and the bacon crisping and
browning. Stir in the mace for 1 min,
then transfer to a bowl to cool for 5
Bacon & egg pies mins. Stir in 1 egg and the crme
frache with plenty of seasoning. Divide
Ingredients mixture between the holes and press
down firmly with the back of a spoon to
make a dip in the middle. Crack 1 quails
little oil, for the tin egg into each hole, then season lightly.
500g pack all-butter shortcrust pastry Beat the remaining egg, then brush over
little flour the edges of the pastry.
3. Roll out the remaining pastry and stamp
out 12 x 6-7cm circles. Add a top to
each pie, carefully pressing pastry
edges together to seal dont let the
good knob of butter egg escape. Brush with remaining egg
and sprinkle with poppy seeds. Bake for
25-30 mins until golden. Cool in the tin,
then carefully lift out using the
1 small onion parchment strips to help.

8 rashers back bacon, trimmed of any fat

and diced
tsp ground mace
2 large eggs
2 tbsp crme frache
12 quail eggs
few pinches poppy seeds

Method
1. Heat oven to 200C/180C fan/gas 6.
Grease each hole of a 12-hole muffin
tin, then line each with a long strip of
 Method
1. In a large pan, melt the butter and cook
the leeks, covered, for 10 mins until
really soft. Remove from the heat and
stir through the cheese sauce, chives,
chicken, milk and mustard. Mix well and
spoon into small dishes or ramekins.
2. Un-roll the pastry on a lightly floured
Chicken & leek surface. Use a saucer to cut circles for
the pie tops. Place on top, trim to fit,
pot pies crimp the edges and brush with egg to
glaze. Wrap tightly in cling film and
Ingredients freeze for up to 2 months.
3. To cook from frozen, heat oven to
220C/200C fan/gas 7. Remove the cling
25g butter film, cover with foil and put on a baking
tray in the middle of the oven. Bake for
15 mins, then reduce the temperature to
190C/170C fan/gas 5 and bake for a
3 leeks further 45 mins, removing the foil for the
final 30 mins. Serve with green
vegetables.
4. To cook from fresh, heat oven to
190C/170C fan/gas 5. Cook for 45 mins,
350g tub fresh cheese sauce until the pastry is golden and puffed,
bunch chives, chopped and the filling is piping hot.
200g cooked chicken

, torn or cut into bite-sized chunks)

3 tbsp milk

1 tbsp Dijon mustard

320g pack ready-rolled shortcrust pastry
plain flour, for dusting
1 large egg, beaten
 about 5 mins. Add the thyme sprigs,
then transfer to the oven and bake for
25 mins. Once the onions are tender,
remove from the pan. Space them out
evenly, cut-side down, on the caramel
and leave to cool.
3. Once the onions are cool, cut the pastry
into six equal discs, each large enough
to cover an onion half. Cover the onions
with the pastry, tucking it under slightly.
Put the tray in the fridge for 1 hr so that
Onion & goat's the pastry firms up a bit.
4. Heat oven to 200C/180C fan/gas 6.
cheese tarts Bake the onion tarts for 20 mins, then
reduce heat to 180C/160C fan/gas 4
and bake for 10 mins more.
Ingredients 5. Remove from the oven and leave to
cool. Once cool enough to handle, turn
100g golden caster sugar the tarts so the onions are now facing
50ml cider vinegar up. Lay a slice of goats cheese on top
of each and bake for a further 10 mins.
vegetable oil, for frying
Remove from the oven and sprinkle
3 large white onions over a few thyme leaves to serve.
6 thyme sprigs, plus extra picked
thyme leaves to serve
320g sheet all-butter ready-rolled puff pastry
150g ash goat's cheese log, sliced into six
discs

Method
1. Line a baking tray with baking
parchment. Put the sugar in a heavy-
based saucepan and melt over a
medium heat. Cook to a dark caramel,
occasionally swirling the pan gently to
help melt any remaining sugar and get
an even colour. Add the vinegar, stir to
combine, and pour into the tray,
spreading it out. Leave to cool.
2. Heat oven to 180C/160C fan/gas 4. Add
a splash of oil to an ovenproof frying
pan over a medium-high heat. Lay the
onions cut-side down and fry until
blackened and just starting to burn,