Showing category "desserts" (Show all posts)

Cherry and apple pie

Posted by Bake Club on Sunday, November 27, 2016, In : desserts 


I've always wanted to make a cherry pie and try my hand at lattice pastry. Not perfect-looking as I didn't crimp my edges but hey, tasted great. Thanks to Inspired Taste and Food.com for the inspiration. If you want a 100% cherry pie you'll need 4 1/2 cups of pitted cherries and adjust your sweetener to suit.

For the pastry:
2 1/2 c flour (I use spelt)
1 tsp sugar (optional)
1 tsp salt
230g cold butter cut into small cubes
6-8 Tbs ice water

For the pie:
1/2 c brown sugar
1/4 c cornflour
1 tsp cinnamon
1...
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Buckwheat waffles

Posted by Bake Club on Saturday, October 29, 2016, In : desserts 

For some reason I had always shied away from using 100% buckwheat flour in a recipe but I gave this a go to expand my repertoire for my gf friends. These turned out so soft with a crisp outside - perfect waffles.
Makes 7 to feed about 3 people
1 c buckwheat flour
1 Tbs rapadura sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 c buttermilk (you can make your own by mixing 1 Tbs + 3/4 tsp white vinegar with 1 1/4 c milk of your choice and letting it sit for 5 min)
1/4 ...
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Blueberry ice cream (dairy-free)

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

This must be the easiest dairy-free ice cream to make. Kate Bradley from Kenko Kitchen (Hardie Grant Books, 2015) gives you coconut ice cream 6 ways. Just blend 2 x 400ml cans coconut cream, 1 c berries (I used fresh blueberries), 1/2 c rice malt syrup, 1 Tbs maple syrup and pinch salt until smooth in a blender. Then churn in an ice cream maker for about 20 mins. Transfer to airtight container to freeze. Works best if you refrigerate the coconut cream for a few hours or overnight beforehand.
B...

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Orange & apricot cookies

Posted by Bake Club on Friday, January 15, 2016, In : desserts 

Thank you Emily Rose, who wrote Have Your Cake (Five Mile Press, 2011). Her recipes have "no butter, no white flour, no added sugar". She uses wholemeal flour, rice bran oil and honey. I prefer spelt, coconut oil and rice malt syrup so have substituted with these and results were good!
Makes 16-20 cookies
1 c spelt flour
1 tsp baking powder
1/3 c dessicated coconut
1/3 c rolled oats (have also used buckinis)
1/2 c coconut oil, softened (or rice bran oil)
1/2 c rice malt syrup (or honey)
1 tsp grated ...
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Aquafaba chocolate mousse

Posted by Bake Club on Thursday, December 3, 2015, In : desserts 

Following on with my adventures with aquafaba, first I made meringues and now chocolate mousse. Super easy when you can whip up the aquafaba (chickpea brine) real good with the electric mixer.
Serves 2
100g dark chocolate
1 tsp vanilla extract or seeds from one vanilla pod
aquafaba from one can drained chickpeas, about 1/2 cup
1/8 tsp cream of tartar
Melt chocolate over a bain marie. Using an electric whisk, beat the aquafaba with cream of tartar until soft peaks form. Add vanilla and mix in slowly...
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Sweet kumara pie

Posted by Bake Club on Saturday, November 21, 2015, In : desserts 

With leftover shortcrust pastry and boiled kumara on hand, I decided to make a sweet pie. I just looked for pumpkin pie recipes and improvised. This is a yummy spicy pie served warm or cold. I made an almond milk caramel sauce from Oh Ladycakes to go with. See how glossy and firm it looks in the photo? That's because I cooked the sauce a bit too long and it became so hard it set like that on the pie!
How I made the pastry:  In a food processor mix 1 3/4 c flour and 155g cold chopped butter unt...
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Aquafaba meringues

Posted by Bake Club on Saturday, November 7, 2015, In : desserts 

Who would have thought that chickpea brine is an excellent substitute for egg whites? Aquafaba, as it's known, can make vegan meringues and pavlovas! My first attempt was ok, but I followed a recipe that put the oven on at 150C which is way too hot, and they turned too brown when I wasn't checking. But yummy anyway with dairy-free cream and fresh fruit.

1 c aquafaba at room temperature (drained from a can of chickpeas)
pinch salt
2 c icing sugar
2 Tbs cornflour
1.5 tsp white vinegar
1 tsp vanilla e...
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Apricot clafoutis

Posted by Bake Club on Tuesday, September 1, 2015, In : desserts 


We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baki...


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Apple & rhubarb crumble

Posted by Bake Club on Tuesday, August 18, 2015, In : desserts 

This recipe combines Heidi Swanson's tutti-frutti crumble topping with an apple/rhubarb base, but you can use any kind of fruit or berries you have on hand. Freezing the topping helps to make chunky crunchy bits in the crumble, which go so well with the soft fruit.

3/4 c flour
1/2 c rolled oats
2 Tbs poppy seeds
1/2 c brown sugar
1/4 c desiccated coconut
1/2 tsp salt
1/3 c / 70g melted butter

4 green apples, peeled, cored and chopped
3 sticks rhubarb, chopped
2 Tbs rice malt syrup
juice and ze...


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Apple fritters

Posted by Bake Club on Monday, April 27, 2015, In : desserts 

Rainy day at home - perfect time to do some deep frying! Really felt like some apple fritters, so here they are.
1 cup all-purpose flour (I used wholemeal spelt)
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 Tablespoon sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk (I used yoghurt)
4 large apples
Vegetable oil, for frying

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk togeth...


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Ginger roulade with tamarind glazed mango and mascarpone

Posted by Bake Club on Monday, April 13, 2015, In : desserts 

This is from Dish magazine's special Baking Dish book (Tangible, 2012). I wanted to make something different for an Easter dinner.

Roulade:
3 eggs
1/2 c brown sugar
1/2 c flour
pinch salt
1 tsp baking powder
1 Tbs ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbs melted butter

Glazed mango:
2 Tbs tamarind concentrate
1/2 c brown sugar
2 Tbs lime juice
2 mangoes, peeled
200g mascarpone
100g thick plain yoghurt
2 Tbs thinly slice crystallised ginger (I'm not a fan so I omitted)

Preheat oven to 200C
B...
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Raw blueberry cheesecake

Posted by Bake Club on Sunday, September 14, 2014, In : desserts 

By Frances
My best cheesecake yet, thanks to the actual recipe from Little Bird, found on Matakana Superfoods website. They do a strawberry one, but my fave berry is blue. And to quote one of Tui's favourite books, "My Blue is Happy"!

Biscuit Base
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews (I used buckinis - sprouted buckwheat groats)
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or hima...


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Mango & coconut chia pudding

Posted by Bake Club on Monday, June 9, 2014, In : desserts 

By Frances
A super easy breakfast or dessert from MoveNourishBelieve.com. Most fruits will work well, frozen or fresh, eg banana, berries, peach. You can add whatever fruit or nuts you like on top too.

2 c coconut cream or milk
1.5 c mango (frozen or canned, drained first)
8 Tbs chia seeds

Combine cream and mango in a blender until smooth, Mix in chia seeds, Evenly divide mixture between 4 jars/ramekins/bowls and leave in fridge overnight. I topped with banana and chocolate shavings.

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Raw chocolate strawberry truffle pie

Posted by Bake Club on Monday, May 26, 2014, In : desserts 

By Frances
Found this recipe on Chocolatecoveredkatie.com. Very nice and went down well at a vegan party.
  • 2.5 cups strawberries, or other berries (250g) (I used frozen and Fresh As strawberry slices)
  • 1/4 cup plus 2 tablespoons cocoa powder or cacao
  • 1.5 cups cashews (150g)
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup virgin coconut oil
  • 3 NuNaturals stevia packets, or 1/4 cup agave or pure maple syrup
  • 1/8 tsp salt

Chocolate pie crust:

  • 2 tbsp cocoa powder (or cacao powder)
  • 1/2 cup raw cashews (or almonds, w...

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Raspberry agar agar jelly

Posted by Bake Club on Tuesday, April 8, 2014, In : desserts 

By Frances
This superquick recipe is by Alessandra Zecchini and featured on these very pages in the March Sweet New Zealand roundup! I had never made jelly before because I don't eat gelatin but agar agar is easy to find in Asian supermarkets and works perfectly well. Watch this space for my first attempt at marshmallows using agar!

You only need:
500ml water
1 tsp agar agar powder
1 Tbs Sweet As raspberry powder
1 Tbs sweetener (I used agave syrup)
Bring to the boil in a saucepan, pour into jelly m...
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Meringue gelato cake

Posted by Bake Club on Tuesday, March 18, 2014, In : desserts 

By Frances
This is by far the easiest and most decadent of Nigella's desserts I've come across. No cooking skills required! It's not even gelato, more like a meringue ice creamy thing. Any berries or cherries would work, flaked almonds too, and experiment with different liquers if you're using them.

for the meringue gelato cake

  • 300 ml ...

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Blueberry tart

Posted by Bake Club on Tuesday, November 5, 2013, In : desserts 

By Sophie
This easy yummy tart is from Growing Up Gabel.
  • 1 recipe pate brisee or any pie crust (see below)
  • 2 cups fresh blueberries
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • Zest and juice of 1/2 a small lemon
  • pinch of salt
Instructions
  1. Prepare the pate brisee or crust through the chill.
  2. When ready to bake, roll out the crust in to a 12-inch circle on a piece of parchment paper large enough to hold the circle.
  3. In a small bowl stir together berries, flour, sugar, cinnamon, zest a...

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Pumpkin pie

Posted by Bake Club on Monday, November 4, 2013, In : desserts 

By Sophie
Another Halloween-themed treat. This is from BBC Good Food but Sophie cut out most of the sugar.

  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar

  1. Place the pumpkin in a large saucepan, cover ...

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Raw berry cheesecake by Frances

Posted by Bake Club on Saturday, July 27, 2013, In : desserts 

After the success of my first raw 'cheesecake', I had the impetus to attempt a berry swirl cheesecake and experiment with the original recipe. It's a fine line with raw recipes and some things didn't work as well. The base is 1 cup almonds, 1 cup hazelnuts (instead of buckwheat) and 1/2 cup sunflower seeds but even the 1/2 cup of seeds meant there was too much base. I forgot the dash of coconut oil so it didn't bond together as well.
For the filling I used honey instead of maple syrup. I could...
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Frances's raw lemon cheesecake

Posted by Bake Club on Wednesday, July 24, 2013, In : desserts 

After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just b...

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Ginny's feijoa clafoutis

Posted by Bake Club on Wednesday, May 1, 2013, In : desserts 

I adapted the recipe from the feijoa tart recipe I found here:
http://feijoafeijoa.wordpress.com/2012/04/03/feijoa-tart/

2 large eggs
150g white sugar
100g butter
zest of 1 lime (or more to taste)
approx 1.5cm piece of fresh ginger, grated (less or more to taste)
150 ml milk
175g flour
3 teaspoons baking powder
enough sliced fruit to cover the surface of the tart - I just topped the feijoas and cut them in half. Leaving the skins on gives a tartness to the final tart (apt, in this case!)
  1. Whisk...

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Frances's raw chocolate mousse and cashew whipped cream

Posted by Bake Club on Tuesday, December 18, 2012, In : desserts 

I'm really enjoying making raw concoctions in the Omniblend blender I bought from Best Blenders. Comes with a recipe book for soups, sauces, savouries, spreads, dressings and desserts. Omniblend has 6 blades like the Vitamix that pros use but it's about a third of the price!

Chocolate mousse
2 med or 3 small avocados
1/2 - 2/3 c raw honey or agave nectar (I also use stevia)
1/4 c water
3 Tbsp cacao powder
2 Tbs carob powder (I don't like carob so just use more cacao)
12 tsp pure vanilla extract
pinc...
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Raw chocolate mousse tart by Frances

Posted by Bake Club on Saturday, December 8, 2012, In : desserts 


I am making more raw goodies lately - maybe I should change this website to Unbake Club?! Thank you Nicola W for alerting me to this delicious raw, GF, DF, sugar-free choc mousse recipe. Justin and I gobbled it all up in 2 days. I had a little bit of crust left over so I made them into patties, dehydrated them and ate them as snacks.

2 c LSA (1 c flax seeds, 1/2 c sunflower seeds, 1/2 c almonds)
1 c macadamia nuts (I used cashews)
1/2 tsp sea salt
6 large Medjool dates (I used some soaked raisins...
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Chocolate pavlova by Frances

Posted by Bake Club on Friday, October 5, 2012, In : desserts 

After making Nigella's semifreddo with 4 egg yolks, I had to make something with the whites - thank God for pavlova! And this chocolate version rocks! I made it in the evening but waited till the next morning when I had the toppings to photograph it, and ended up having pav for breakfast. Yes!

This recipe is shamelessly cut and pasted from Nigella:

6 medium egg whites (I used 4)

300 grams caster sugar (I used 200g for 4 whites)

3 tablespoon(s) cocoa powder sieved

1 teaspoo...


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Frances's honey semifreddo

Posted by Bake Club on Saturday, September 29, 2012, In : desserts 

I recently watched Nigella make this honey semifreddo. It looked so easy and delicious I decided to give it a go. Pretty nice. Recipe as posted on her website.

 

1 medium Eggs

4 medium Egg yolks

100 grams honey (best quality + 3 tablespoons for serving)

300 ml double cream

25 grams Pinenuts toasted ( I used pistachios)

 

  1. Line a 900g/1 litre loaf tin with clingfilm.
  2. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmeri...

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Chocolate swirl cheesecake by Frances

Posted by Bake Club on Sunday, July 8, 2012, In : desserts 

This recipe is from the Food Channel programme The Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.

 

200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate

 

Method

Turn oven to 200°C. Line an 18cm-20cm springform tin with bak...


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Frances’s first cheescake - roasted banana cheesecake

Posted by Bake Club on Tuesday, May 22, 2012, In : desserts 


We recently visited the Green Snapper Café in Colville, Coromandel, on our babymoon, and had a cosy time sitting by the roaring fire looking out to the deserted road outside, reading the weekend paper and being thankful for living in paradise. We had a good ol’ seafood chowder and toasted sammie. Coffee was great. They had a lots of nice-looking cakes on the bench but then the blackboard special caught my eye – roasted banana cheesecake. Three magical words that go so...


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Kara's luscious chocolate tart

Posted by Bake Club on Tuesday, May 15, 2012, In : desserts 



Welcome to Bake Club, Kara! Kara has her own blog, http://kazascakes.blogspot.co.nz/
and she'd like to share the recipe she made on Mother's Day.

This tart is really luscious - it's at its best when it's been well chilled. Recipe from Helen Jackson's book.

Sweet Chocolate Pastry

1 3/4 flour
1/4 cocoa
1/4 sugar
125g butter well chilled and roughly chopped
1 egg
1-2 tbls cold water

Place flour and sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse...

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Frances's dark chocolate self-saucing pudding

Posted by Bake Club on Wednesday, May 2, 2012, In : desserts 

I'm sorry this doesn't look that pretty after being dealt to before the pic was taken, but sure tasted gooood. This saucy little number is from the June HZ House & Garden magazine. And this is my entry into the April Sweet New Zealand, hosted by myself this month!


1 cup self-raising flour
2 tablespoons good-quality dark cocoa
½ cup caster sugar
½ cup milk
1 large egg
60g butter, melted
1 teaspoon vanilla extract
200g dark chocolate melts, buttons or pieces
1 cup boiling water
Icing sugar for dusting
T...
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Mama Chan’s hazelnut meringue

Posted by Bake Club on Thursday, February 16, 2012, In : desserts 

6 egg whites
1 ½ c caster sugar
1 c chopped hazelnuts

Preheat oven to 100 C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until crispy.

Assemble together with sweetened cream and berries. Our bottom layer was strawberri...


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Frances makes Mairi's sticky date pudding

Posted by Bake Club on Monday, January 30, 2012, In : desserts 


Nothing like a steaming hot date pudding with caramel sauce and vanilla ice cream!


Recipe from Toast: http://www.toast-nz.com/2010/09/supper-club-4.html

Sticky Ginger Date Pudding with Caramel Sauce
200g dates, chopped
1 1/4 cups boiling water
60g butter
3/4 tsp bicarbonate of soda
3/4 cup of brown sugar
1/4 cup golden syrup
2 eggs, at room temperature
1 tsp vanilla essence
1 1/3 cups flour
1 tsp baking powder
50g crystallised ginger, finely chopped (I added powde...


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Pecan pie by Ginny

Posted by Bake Club on Sunday, December 4, 2011, In : desserts 

I was visiting my lovely friend Kura (who has linked to bakeclub a few times from her lovely 'little library girl' blog http://sweetlittlelibrarygirl.blogspot.com/) in Hawkes Bay and she had a hankering for good ole fashioned Pecan Pie... being time short, we cheated a bit and used pastry, and then followed Nigella Lawson's 'pecan plus pie' recipe for the filling - except we went back to pure principles and just used pecans... we were a bit low on nuts, and it took quite a bit longer to ...
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Frances's pear & pecan tart and spinach & cheese pinwheels

Posted by Bake Club on Monday, October 3, 2011, In : desserts 


I have an music video edit session going on in our dining room – what can I feed two hungry media types? Pre-rolled puff pastry to the rescue! Only three sheets left so I made one pear and pecan tart and some spinach and cheese pinwheels.

For pear and pecan tart: peel 3 pears, cut into slices and toss with handful of pecans, some brown sugar, cinnamon, nutmeg, ginger. Spread evenly over pastry sheet, folding up the edges. Baste with some melted honey; you could also brush...


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Ginny's chocolate bread & butter pudding

Posted by Bake Club on Thursday, June 23, 2011, In : desserts 


Ginny says: I exchanged evaporated milk for the cream/milk in an attempt to make it slightly less 'give you a heart attacky'...

3 eggs
375 ml thin cream (1.5C)
375 ml milk (1.5C)
110g caster sugar (1/2C)
2 tsp vanilla extract
6 croissants
200g dark chocolate, roughly chopped

Heat oven to 160ºC
Whisk eggs, cream, milk, sugar, vanilla
Cut croissants into small pieces and arrange half in an ovenproof dish
Sprinkle with chocolate and cover with the rest of the croissants
Pour egg mixture over...


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Mama Chan’s meringues with lemon cream

Posted by Bake Club on Thursday, June 2, 2011, In : desserts 

For our housewarming Mama Chan made these gorgeous meringue bites. I assembled them and topped them with raspberries from her garden.

4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.

Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice

Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.


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Hot chocolate soufflé by Mama Chan

Posted by Bake Club on Thursday, March 31, 2011, In : desserts 

It was my birthday and I requested this from dear Mama Chan, and she obliged!

2 Tbs caster sugar
125 g plain dark chocolate
2 Tbs brandy or coffee
4 eggs, separated, plus 2 extra egg whites
icing sugar to serve

Preheat oven to 200 C. Butter a 1 litre soufflé dish and dust out with 1 Tbs caster sugar. Break chocolate into pieces and put into a double boiler or a bowl set over a saucepan of simmering water with the brandy or coffee.Set over medium heat and stir ...


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Mama Chan's lemon meringue pie

Posted by Bake Club on Friday, March 25, 2011, In : desserts 

I have wonderful memories of this when I was a child, when we called it wang wang pie.
Pastry;
2 c plain flour, 1/4 tsp salt, cold water
Sift flour and salt, cut in butter and mix until a stiff dough. Put in fridge.

Filling, mix together in saucepan over gentle heat for 5-10 mins:
1/4 c cornflour
2 Tb custard powder (optional)
3/4 c sugar
2 tsp lemon rind
1/4 c lemon juice
3 egg yolks
1 Tb butter

Meringue, beat together:
1/4 c caster sugar
1/4 tsp vanilla
3 egg whites

Roll out pastry, line 20cm flan tin. Cov...
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Mama Chan's apple and berry crumble pie

Posted by Bake Club on Wednesday, February 9, 2011, In : desserts 


Mama Chan used Annabel Langbein's crumble topping from her Free Range Cook book.

Line pie dish with store-bought puff pastry. Blind bake at 170C for 20-30 mins.
Mix tin stewed apples or stew 3 apples yourself. Add a cup or so of fresh or frozen berries, 1/2 c sugar and 2 Tbs cornflour. Pour into pie dish.
Make crumble topping by mixing:

2 c flour
1 c ground almonds
1 1/2 c brown sugar
2 c rolled oats
1 c almonds, chopped or slivered
2 tsp mixed spice
together with 250 g melted butter
Put the topping on ...
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Mama Chan classic: brandy snaps

Posted by Bake Club on Tuesday, December 28, 2010, In : desserts 

Mama Chan always makes brandy snaps for Xmas. But this year after our Xmas dinner we just had pavlova and fruit salad, which was absolutely fine as we all had food comas anyway. Then as we were cleaning up she said, "Oh, I forgot the brandy snaps!", and spent the next ten minutes trying to remember where she put them. No cupboard was left closed or cake tin unopened in the quest to find the elusive snaps. They were under a table in a see-through container with brazil nuts (so she thought it w...
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Sticky date and toffee puddings by Mama Chan

Posted by Bake Club on Saturday, December 11, 2010, In : desserts 


Makes 4

100g pitted dates, finely chopped
¼ boiling water
50g butter, chopped
½ c brown sugar
1 egg
¾ c plain flour
¾ tsp baking powder
½ tsp ground ginger
2 Tbs milk
icing sugar to serve

Toffee sauce:
100g butter
½ c cream
½ c brown sugar

Preheat oven 180 C. Place dates and water in a bowl and set aside for 5 mins. Put butter and sugar in bowl and beat until light and creamy. Add egg and beat well. Sift flour and baking powder of the mixture. Add ginger, milk an...


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Mama Chan’s baked custard

Posted by Bake Club on Saturday, December 4, 2010, In : desserts 

This is an easy-peasy custard Mama Chan usually makes when she has yolks left over from making a pavlova or meringues.

¾ c milk
1 ½ c cream
½ c sugar
4 eggs yolks

Mix all ingredients together and pour into baking dish. Bake at 150 C for about 30 mins until set. The strawberries worked well as a decoration for colour and a complementary taste to the custard.

Mama Chan uses this recipe to make Chinese-style custard tarts (you can just use all milk if you don’t have cre...


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Frances's frittelle di pere

Posted by Bake Club on Wednesday, December 1, 2010, In : desserts 


OK, these aren’t officially baked goods, they are fried, but definitely worth the effort. I made them for a little dinner party. They looked posh and went down a treat.

2 ½ cups flour (I used gluten free)
¼ c caster sugar
pinch salt
2 eggs, separated
1 Tbs olive oil
about ¾ c ice water
4 firm yet ripe pears, peeled, cored and cut into ½ inch thick wedges
½ c vin santo (I used port)
canola oil for frying
icing sugar for dusting

In large bowl whisk together 1 ¾ c of the f...


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Frances makes Ginny's pumpkin pie and adds kumara

Posted by Bake Club on Tuesday, November 30, 2010, In : desserts 

Hard not to be impressed by the deep, malty colours of Ginny's pumpkin pie (see below). So when I just happened to have some leftover roast pumpkin and orange kumara I decided to make a gluten-free version.
I followed Ginny's recipe and used cream instead of evaporated milk. I also made g-f pastry for the first time with butter and a g-f flour mix. I blind baked the pastry shell for about 15 mins. It turned out a bit too buttery and crumbles easily but still nice. I think the kumara and pumpki...
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Baked apples deluxe by Frances

Posted by Bake Club on Wednesday, November 24, 2010, In : desserts 


Don’t get me wrong – I’ve got nothing against Annabel Langbein’s recipes as featured on her TV programme The Free Range Cook. I just wish this obviously bright and successful woman could add a few more adjectives to her vocabulary! Her superfluous gushing of ‘so good’, ‘so delicious’, ‘so easy’ and ‘so yum’ send me into a groaning fit. On the other side of the culinary coin, Nigella finds ways to promote food porn unlike any other TV chef: everythin...


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Ginny's pumpin' pumpkin pie

Posted by Bake Club on Tuesday, November 23, 2010, In : desserts 

This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zes...

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Raspberry jam sponge puddings by Mama Chan

Posted by Bake Club on Sunday, October 3, 2010, In : desserts 

Bless Mama Chan! She made a little mini-me gluten free pudding for Frances as well as a big one for da family (double the recipe).
 
1/3 c raspberry jam,melted
75g butter, softened
1/3 c caster sugar
1 egg
1tsp vanilla essence
1 c plain flour or gluten-free flour, sifted
1 tsp baking powder, sifted
1 Tbs golden syrup
1/2 milk
 
Preheat oven to 160C. If you'd like to do single serve puddings, divide jam between 4 lightly greased ovenproof dishes/tins, or just put all of the jam on the bottom ...
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Self-saucing lemon pudding by Mama Chan inspired by Canvas

Posted by Bake Club on Thursday, September 16, 2010, In : desserts 


1 c self raising flour
1/2 c caster sugar
2 T lemon zest
45 g butter
1/2 c milk
1 tsp vanilla extract
2 T extra sugar
1/4 lemon juice
1/2 c boiling water

Preheat oven to 180C. Mix flour, sugar, 1 Tb zest in a bowl. Add melted butter, vanilla and milk and stir to combine. Spoon into 4 x 1 cup ramekins, slightly greased. Mama Chan used a BIG oven dish instead for our Sunday night family dinner for 6. Sprinkle with extra sugar and zest. Combine lemon juice and water and pour over pudding. Bake for 25 min...
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Ginny made this nectarine clafoutis when she was living in Noo Yawk

Posted by Ginny on Sunday, August 8, 2010, In : desserts 

necatrines (or other fruit, tamarillos are really good; pears are good too; cherries [and plums] are traditional)
2 eggs
1/3 C caster sugar
1/2 tsp vanilla
1/2 C flour
3/4 C milk

oven to 180C

cut up fruit into large pieces

beat eggs and caster sugar, add vanilla, beat, whisk in flour and then the milk to form an aerated batter.

butter dish, arrange fruit, pour over batter, and bake 45-55 minutes...

sprinkle over icing sugar if that's your thing... serve hot (but good co...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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