Chocolate Lamingtons

INGREDIENTS

500 ml sugar
4 extra large eggs
250 ml (1 cup) sunflower oil
5 ml (1 t) vanilla essence
420 g (750 ml) cake flour
15 ml (1 tbs) baking powder
3ml (½t) salt
125ml (½ cup) Milk


Chocolate Syrup

600 g (750 ml) sugar
80 g (200 ml) cocoa powder
375 ml (1½ cups) hot water
10 g butter 

Desiccated coconut, for coating

METHOD

Vanilla Sponge

•  Preheat the oven to 180⁰C.  Grease and line a 25 x 30 cm oven tray. 
•  Beat the sugar and eggs together until light and fluffy. 
•  Add the oil and vanilla essence, and mix well. 
• Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk.  Spoon the mixture into the prepared tray and bake for 30- 35 minutes 
• Allow to cool and cut into squares.
• Dip cooled squares into chocolate syrup and the coat with dessicated coconut

Chocolate Syrup

•  Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. 
•  Remove from heat and add the butter.

Milk Tart

INGREDIENTS

Base:
1 pkt Tennis biscuits
150g butter

Filling :
4 cups milk
1 tblsp butter
1 cup sugar
1 tsp vanilla essence
2 eggs
3 tblsp flour
3 tblsp cornflour

*Cinnamon for sprinkling


METHOD

Base:

• Melt the butter. 
• Combine with crushed biscuits and press into 2 large tart pans. Refrigerate for 2 hours

Filling:

• Boil milk with butter. 
• In a bowl, mix remaining ingredients into a paste. 
• Add to boiling milk and stir until thick.
• Pour into your biscuit bases. 
• Turn a spoon over the bowl and pour liquid onto spoon, so that the hot tart mixture doesn’t disturb the base. 
• Sprinkle with cinnamon and leave to cool sufficiently to refrigerate.

Moist Chocolate Cake

INGREDIENTS

8 eggs
2 cups sugar
2 cups flour
4 tsp baking powder
1 cup oil
2 tsp vanilla essence
1 cup boiling water
1/8 cup cocoa

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into large baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake.

* This makes a large cake.

* Can be cut in the center to make 2 layers or you can make 2 separate cakes

Bread Pudding

INGREDIENTS

+ - 6 - 12 Slices of bread
2 tbsp melted butter
4 eggs beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla essence

METHOD

• Preheat oven to 180 deg
• break bread into small pieces and place in lightly greased baking dish / pan
• Drizzle melted butter over bread
• In a bowl combine eggs, milk, sugar, cinnamon and vanilla.Beat well
• Pour mixture over bread and lightly push down with a fork until bread is covered and soaking the egg mixture.
• Bake in preheated oven for 45 min or until the top of pudding springs back up when lightly tapped.
• Serve with vanilla ice cream

* Raisins can be sprinkled on top of bread pudding before placing in oven if desired

Gulab Jamun

INGREDIENTS

1/4 bicarb
1/2 tin condensed milk (200g )
1 1/4 cups flour
1 tsp baking powder
1 tblsp semolina
1 tblsp butter
1/4 fine cardamon powder


METHOD

• Place the dry ingredients in a bowl, add butter and cardamon, then add the condensed milk and make a soft dough.
• Roll into length and thickness of a finger and fry in oil over medium heat.
• Lower the heat and allow the jamuns to cook slowl;y and allow to swell.
• Remove from the heat when golden brown and drain.

Syrup

• Boil together 1 1/2 cups sugar and 1 cup water.
• Remove from the heat before it starts to get sticky.
• Dip the jamuns in the syrup.
• Drain and cool.
• Sprinkle with desiccated coconut.

Easy Chocolate Cake

INGREDIENTS

4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa

ICING

100 g milk chocolate
1 small tin desert cream

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake

Orange Cake

INGREDIENTS

160 g softened butter
1 cup castor sugar
2 eggs lightly beaten
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp bicarbonate of soda
1 cup buttermilk
1 cup mixed dried fruit

METHOD

• Preheat oven to 180°C
• Cream butter while adding sugar until mixture is fluffy
• Add the beaten eggs a tbsp at a time and beat into mixture
• Stir in the essence
• Sift dry ingredients 3 times and fold into mixture
• Stir the bicarbonate of soda into the buttermilk and add to the mixture
• Mix lightly to blend everything
• Lastly stir in the fruit
• Pour batter into a 23 cm square tin
• Bake for 1 hour
• Remove from oven and pour hot syrup over the warm cake
• Make 4 - 5 holes int the cake with a skewer so that the syrup gets absorbed
• Return to oven for 5-6 minutes
• Cool the cake int the tin before attempting to slice in order to prevent the cake from breaking

SYRUP

INGREDIENTS

½ cup orange juice
½ cup sugar
1 tsp grated orange rind

METHOD

• Combine juice and sugar
• Boil for 8 - 10 minutes
• Stir in the orange rind