Ginger Diamonds

A light gingerbread cut into diamond shapes. Can be served warm as a pudding with cream, or, iced with lemon or vanilla icing, at room temperature with coffee. Recipe makes about 20.

Ingredients:

5 ounces (150 g) soft unsalted butter, chopped
1/3 cup caster sugar
3 tablespoons treacle
1/2 cup golden syrup
2 eggs
1 2/3 cups all-purpose (plain) flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon mixed spice
1/2 cup milk

Method:

1. Beat butter, sugar, treacle and golden syrup until pale and creamy. Add eggs 1 at a time, beating well between additions.
2. Sift flour, soda, baking powder and spices together, stir into dry ingredients alternately with milk and mix well.
3. Pour mixture into a greased and base-lined 7 x 11 inch (18 x 27 cm) slab tin and spread evenly. Bake at 350 degrees F (180 degrees C) for 30-35 minutes or until cooked when tested with a skewer.
4. If serving as a pudding, cut into diamonds and serve immediately. If not, cool cake in tin before turning out onto a plate and icing, as desired.

Note: Keeps in an airtight container for 4 days.

Apple and Blackberry Pudding

Fruit for pudding can be prepared up to 3 days ahead; store, covered, in refrigerator. Serve dessert warm with cream or ice cream. Recipe serves 4.

Ingredients:

2 green apples, peeled
1 pound (500 g) frozen blackberries
2 tablespoons water
2 tablespoons caster sugar
1 tablespoon cornflour
1 tablespoon water, extra
1 cup stale white breadcrumbs
2 eggs, lightly beaten
1/2 cup cream
1/4 cup milk
1/4 teaspoon cinnamon
2 teaspoons caster sugar, extra

Method:

1. Chop apples into small pieces. Place apples and berries into a saucepan, add water and half the sugar. Bring to the boil, reduce heat, simmer, covered, 4 minutes.
2. Blend cornflour with extra water, add to berry mixture, stir until mixture boils and thickens. Spoon into an ovenproof dish, sprinkle with breadcrumbs, press down lightly.
3. Combine eggs, cream, milk and remaining sugar in a bowl, spoon over breadcrumbs and sprinkle with combined cinnamon and extra sugar. Bake in moderate oven for about 15 minutes or until topping is set.

Chocolate Hazelnut Pudding

Serve this yummy chocolate dessert warm or cold with custard, whipped cream or ice cream. Cook pudding close to serving time. Recipe serves 4.

Ingredients:

1 cup self-rising (raising) flour
4 ounces (125 g) dark chocolate, melted
1 ounce (30 g) butter, melted
1 cup milk
1/2 cup brown sugar
1/4 cup chocolate hazelnut spread
1 cup boiling water
1/2 cup chopped hazelnuts
Icing sugar

Method:

1. Sift flour into large bowl, make well in center, stir in combined chocolate, butter and milk. Pour mixture into greased, deep ovenproof dish (6 cup capacity).
2. Combine brown sugar and hazelnut spread in medium bowl, gradually add water, stir until smooth, gently pour over mixture in dish, sprinkle with hazelnuts.
3. Bake in moderately hot oven for about 40 minutes. Dust with icing sugar, serve immediately.

Apple Pudding

One of my family's favorite desserts, this apple pudding is just too easy to make. Serve with packaged or homemade custard, whipped cream or ice cream. Recipe serves 4.

Ingredients:

4 apples, peeled and sliced
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
4 ounces (125 g) butter
1/2 cup caster sugar
2 eggs
1 tablespoon water
1 cup self-rising (raising) flour
Icing sugar

Method:

1. Arrange apple slices over base of greased ovenproof dish (6 cup capacity), sprinkle with sugar and cinnamon.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beating until combined after each addition. Add water, beat until just combined. Fold in sifted flour.
3. Pour mixture over apples, bake in moderate oven for about 40 minutes or until pudding is golden brown and apples are soft. Dust with sifted icing sugar.