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.

Melting Moments

INGREDIENTS

250g butter
1/2 cup icing sugar
1 cup self raising flour
1 cup corn flour
Melted chocolate
Icing sugar for topping

METHOD

• Preheat oven to 180°c
• Cream butter and icing sugar
• Add the self raising flour and corn flour to make a dough
• put dough through a stat nozzle and pipe rosettes
• Bake for about 15 minutes or until biscuits are light brown in colour
• Allow to cool , the dip biscuits in chocolate or drizzle with icing sugar
• The biscuits can also be piped into 5cm long patterns and then sandwiched together with chocolate

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

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.