Easter Surprise Pudding
(Recipe name suggested by Michele Evans)
INGREDIENTS:
Zest of 1 orange
6 pcs hot cross buns, sliced in half
30g soft butter - add extra for baking dish
350ml whole milk
100 ml double cream
1 tsp vanilla extract
100g caster sugar
2 eggs, beaten
Optional: extra double cream or custard
EQUIPMENT:
1 baking dish
1 mixing bowl
wire whisk
aluminum foil
pot and spatula
A spare bigger pan (for water bath or bain marie)
PROCEDURE:
1. Preheat oven to 160C
2. Butter hot cross bun slices and arrange in a buttered baking dish. Set aside.
3. Place milk, double cream, and vanilla in a pot over medium heat. Bring to a simmer and add sugar and orange zest.
4. Remove milk mixture from heat and set aside.
5. Beat eggs in a separate mixing bowl. Temper hot milk mixture and mix further.
6. Pour this mixture on top of the hot cross buns and soak for about 45 minutes. Cover with foil.
7. Place baking dish in a bain marie or water bath and bake for 25 minutes.
8. Remove cover foil and bake for further 20 to 25 minutes.
9. Serve hot and pour custard or double cream (optional).
Serves 6
Banana & Apple Pancakes
Dry Ingredients:
360g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g white sugar
1 tsp salt
1 tsp cinnamon (optional)
Wet Ingredients:
1 cup full fat milk
30 ml vegetable oil
1 tsp vinegar
4 eggs
1 tsp vanilla
2 Granny Smith apples (grated) - optional
2 very ripe bananas (mushed) - optional
Butter for frying
Extra butter and golden syrup for serving
PROCEDURE
1. Mix dry ingredients - set aside
2. Mix wet ingredients and pour into dry ingredients
3. Fold in together and do not over mix (if you over mix it, it will be tough) - just give it about 10 to 15 rounds of mixing
4. Butter hot non stick pan over medium heat. Do not let the butter burn too much, just browned enough.
5. Spoon desired amount on pan until bubbles appear for about 3 to 4 minutes
6. Flip and cook on the other side for another 2 to 3 minutes
7. Serve warm with golden syrup or maple syrup with butter
Makes 8 to 12 pancakes!
No-Bake Cheesecake
INGREDIENTS
For the Crust:
1 pack (250g) digestives
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 bar unsalted butter, melted
For the Filling:
280g cream cheese, softened to room temperature
1 1/2 cups icing sugar
1 tablespoon vanilla extract
2 cups plain yogurt, chilled
1 1/4 cups double cream, chilled
Optional:
Tinned blueberries and other tinned fruit of choice
PROCEDURE
1. Brush some butter in the bottom of the square or round pan. Line baking pan with parchment paper – leaving about a 2-inch overhang on each edge of the paper. Set aside.
2. In the bowl of food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt and melted butter and pulse again to fully combine. Pour the buttery crumbs into the prepared parchment-lined baking pan. Spread the crumbs evenly, pressing down to create a firm layer on the bottom of the pan. Place pan flat in freezer.
3. In a large mixing bowl, cream the cream cheese, icing sugar, and vanilla on high speed until light and fluffy (about 3 minutes), scraping the sides of the bowl as necessary. Add yogurt to the mixing bowl and mix on medium speed until combined. Transfer mixture to another bowl.
4. In a separate mixing bowl, beat the heavy cream until stiff peaks form. With a large spatula, fold a heaping spoonful of the whipped cream into cream cheese mixture, stirring well to combine. This will help loosen up the mixture. Fold in the remaining whipped cream with the spatula.
5. Spoon the filling into the chilled baking pan and spread the filling evenly. Cover the pan with a tented piece of aluminum foil and freeze at least 4 hours or overnight.
6. An hour before serving, remove the pan from the freezer. Using the parchment paper overhang, carefully lift the frozen cheesecake mixture out of the pan and onto a serving plate. Top with your choice of fresh or tinned fruit.
TIPS:
You may top it with your tinned fruit of choice. You may also try folding in some jam when combining cream cheese and whipped cream mixtures