Placeholder Content Image

Enjoy some delicious custard apple, rum and coconut pannacotta

<p>Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts.</p> <p>The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta.</p> <p><strong>Time to prepare: </strong>10 minutes</p> <p><strong>Cooking time: </strong>5 minutes</p> <p><strong>Freezing time: </strong>120 minutes</p> <p><strong>Serves: </strong>4 – 6</p> <p><strong>Ingredients</strong></p> <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> <p><strong> </strong><strong>Directions</strong></p> <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> <p><em>Recipe courtesy of </em><a href="http://www.custardapple.com.au/"><em>Custard Apples Australia</em></a><em>. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/custard-apple-rum-and-coconut-panna-cotta.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

Placeholder Content Image

Simply delicious coconut and banana custard

<p>Simple to make, sublime and smooth to taste, without the dairy products and refined sugar that most custard desserts contain.</p> <p>You can sprinkle a few cubes of peeled mango, sliced strawberries or blueberries over each custard before serving, and a small teaspoon of maple syrup to make it look pretty.</p> <p>A sprinkling of cinnamon over the top adds to the flavour. Enjoy!</p> <p><strong>Time to prepare: </strong>20 minutes</p> <p><strong>Serves: </strong>8 small custards</p> <p><strong>Ingredients: </strong></p> <p>2 cups coconut cream<span> </span></p> <p>¼ cup coconut nectar, or maple or rice syrup</p> <p>1 large banana</p> <p>1 tablespoon pure vanilla essence (vanilla extract)</p> <p>1 teaspoon agar-agar powder</p> <p><strong>Directions:</strong></p> <p>1. Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a small saucepan and bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes until it thickens slightly.</p> <p>2. Transfer the mixture to small moulds and allow to set in the refrigerator for a few hours.</p> <p><strong>Tips: </strong></p> <p>Agar-agar is a seaweed-based gelling agent used as a vegetarian replacement for gelatin. As a rule of thumb, to thicken 1 cup of liquid, use 1 teaspoon of agar-agar powder, 1 tablespoon of agar-agar flaked or ½ an agar-agar bar. Using the powder yields more consistent results.</p> <p>Substitute gelatin with the same amount of agar-agar powder. The solution you are trying to thicken with the agar-agar powder needs to be heated to boiling point and then allowed to simmer for about 5 minutes.</p> <p><em>Recipe extracted from Feed Your Brain: The Cookbook by Delia McCabe (RRP $34.99).</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/coconut-and-banana-custards.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

Placeholder Content Image

Little custard pot

<p>These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven.</p> <p><strong>Serves:</strong> 6<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> About 1 hour</p> <p><strong>Ingredients</strong></p> <ul> <li>600ml low-fat milk</li> <li>½ vanilla pod, split</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>2 tablespoons caster sugar</li> <li>½ teaspoon cornflour</li> <li>Cherry compote</li> <li>2 tablespoons raw sugar</li> <li>500g fresh cherries, stoned</li> <li>2 teaspoons arrowroot</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li> <li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li> <li>Preheat the oven to 160°C.</li> <li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li> <li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li> <li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li> <li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li> <li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li> <li>Lift them out of the tin of hot water and place on a wire rack to cool.</li> <li>Once cold, chill until ready to serve.</li> <li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li> <li>Bring to the boil, then reduce the heat and add the cherries.</li> <li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li> <li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li> <li>Mix the arrowroot with 1 tablespoon cold water.</li> <li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li> <li>Allow to cool for a few minutes, then pour over the cherries.</li> <li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li> </ol> <p><em>This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot"><span>Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span>.</a></em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

Placeholder Content Image

Brandy-spiked hot chocolate

<p>This hot chocolate is not the frothy liquid we are used to but the thick mixture of cream and melted chocolate served in European cafés and brasseries.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 4 cups hot chocolate</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 ½ cups cream</li> <li>1 ½ cups finely chopped good quality dark chocolate</li> <li>2 tablespoons brandy</li> <li>Whipped cream for garnish</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Put the cream into a small saucepan and bring to the boil. Add the chocolate and brandy and stir until dissolved. The mixture should be thick and creamy.</li> <li>Pour into 4 small cups and top each with a spoonful of whipped cream.</li> </ol> <p><em>Written by Ray McVinnie. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Kieran Scott.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

Placeholder Content Image

The smart marmalade custard cake that separates on its own

<p>This magical cake separates during the cooking process to a thick custard layer that sits below a spongy cake layer.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1/2 cup orange marmalade</li> <li>125g butter, plus extra for greasing</li> <li>4 eggs, separated</li> <li>1/2 cup castor sugar</li> <li>1 cup plain flour</li> <li>500ml milk</li> <li>1 tsp white vinegar</li> <li>1/4 cup icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Heat your oven to 160ºC and line a 20cm square cake tin.</li> <li>Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.</li> <li>In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.</li> <li>Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.</li> <li>Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.</li> <li>Cool to room temperature in the tin, then chill in the fridge for 2 hours.</li> <li>Remove, slice and dust with icing sugar to serve.</li> </ol> <p><em>Written by Adam Liaw. First appeared on <a href="http://www.goodfood.com.au/" target="_blank"><strong><span style="text-decoration: underline;">GoodFood.com.au</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/vanilla-butter-birthday-cake/"><span style="text-decoration: underline;"><em><strong>Vanilla butter birthday cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-coffee-layer-cake/"><strong><em><span style="text-decoration: underline;">Chocolate coffee layer cake</span></em></strong></a></p>

Food & Wine

Placeholder Content Image

Roasted rhubarb with orange and brown sugar and runny custard

<p>In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 8-10</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Runny custard</em></p> <ul> <li>350ml thickened cream</li> <li>200ml full cream milk</li> <li>2 whole eggs</li> <li>100g honey</li> </ul> <p><em>Roasted rhubarb with orange &amp; brown sugar</em></p> <ul> <li>370g fresh rhubarb, cut into 5cm lengths</li> <li>20g brown sugar</li> <li>40 ml fresh orange juice</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.</li> <li>Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.</li> <li>Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.</li> <li>Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.</li> <li>To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.</li> <li>Remove from the oven and allow to cool at room temperature.</li> <li>There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.</li> <li>Serve with runny custard.</li> </ol> <p>Do you have a custard recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong><span style="text-decoration: underline;">Facebook here.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/"><strong><em><span style="text-decoration: underline;">Chocolate mousse, pomegranate and Turkish delight tarts</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/"><em><strong><span style="text-decoration: underline;">Carrot cake porridge</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/06/yoghurt-with-red-grapes-pepita-and-lsa/"><em><strong><span style="text-decoration: underline;">Yoghurt with red grapes, pepita and LSA</span></strong></em></a></p>

Food & Wine

Placeholder Content Image

Roasted apricots with runny custard

<p>This simple recipe for roasted apricots with runny custard from the Maggie Beer Foundation is simply delicious and perfect for a winter dessert.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 kg fresh apricots</li> <li>3 tbsp. brown sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat a fan forced oven to 220°C.</li> <li>Cut apricots in half and remove the stone.</li> <li>Place the apricots cut side facing up on a lined baking tray.</li> <li>Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.</li> <li>Serve with runny custard.</li> </ol> <p>Do you have an apricot recipe to share with the community? Let us know in the comments below.</p> <p><em>Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank"><strong><span style="text-decoration: underline;">website here</span></strong></a>. Follow the Maggie Beer Foundation on <span style="text-decoration: underline;"><a href="https://www.facebook.com/mbeerfoundation/" target="_blank"><strong>Facebook here</strong></a>.</span></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/apricot-bran-loaf/"><strong><em><span style="text-decoration: underline;">Apricot bran loaf</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/"><strong><em><span style="text-decoration: underline;">Apple and apricot crumble</span></em></strong></a></p> <p><a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/01/apricots-stuffed-with-cottage-cheese-hazelnuts/"><strong><em><span style="text-decoration: underline;">Apricots stuffed with cottage cheese and hazelnuts</span></em></strong></a></p>

Food & Wine

Placeholder Content Image

Baked chocolate egg custards

<p>These delicious, baked chocolate egg custards are a dream to make and taste absolutely divine. The only tough thing will be trying to stop yourself at one.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>375ml reduced-fat milk</li> <li>50g 70 per cent cocoa dark chocolate</li> <li>1 vanilla bean, split lengthways</li> <li>1 teaspoon chai masala powder</li> <li>2 eggs, at room temperature</li> <li>2 teaspoons natural sweetener</li> <li>Pinch of freshly grated nutmeg</li> <li>20 raspberries</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To begin, preheat your oven to 170°C.</li> <li>Put four 125ml capacity ramekins in a roasting tin.</li> <li>Pour the milk into a small saucepan. Break the chocolate into small pieces and add to the pan, along with the vanilla seeds and the chai masala powder.</li> <li>Cook over medium heat until the mixture is just below boiling point. Remove the pan from the heat and set aside to cool for 10 minutes.</li> <li>Use an electric mixer with a whisk attachment to whisk the eggs and sweetener for a minute or until frothy. Slowly pour the warm milk into the egg mixture and stir until well combined.</li> <li>Strain the custard mixture into the prepared dishes and sprinkle with the nutmeg.</li> <li>Pour enough boiling water into the roasting tin to reach halfway up the sides of the ramekins and bake for 40 minutes or until the custards are set but still slightly wobbly.</li> <li>Refrigerate the custards for two hours or until cold, then serve topped with the raspberries.</li> </ol> <p><em>Recipe and image extracted from Reversing Diabetes by Dr Alan Barclay (Murdoch Books). Available now in all good bookstores and <strong><a href="http://www.booktopia.com.au/reversing-diabetes-dr-alan-barclay/prod9781743366141.html" target="_blank"><span style="text-decoration: underline;">online</span></a> <a href="http://www.booktopia.com.au/reversing-diabetes-dr-alan-barclay/prod9781743366141.html" target="_blank"></a></strong>for RRP $35.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></em></strong></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/"><strong><em><span style="text-decoration: underline;">3-ingredient Nutella brownies</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/macadamia-date-chocolate-torte/"><span style="text-decoration: underline;"><em><strong>Macadamia, date and chocolate torte</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/04/chocolate-guinness-cake/"><em><span style="text-decoration: underline;"><strong>Chocolate Guinness cake</strong></span></em></a></p> <p> </p>

Food & Wine

Placeholder Content Image

Lemon and vanilla custard squares

<p>If you've never tried making custard squares before, be sure to give these a go. You'll be surprised how simple they are – plus they're absolutely scrumptious.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 20</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>2 sheets ready rolled flaky puff pastry</li> <li>1 teaspoon caster sugar</li> <li>½ teaspoon ground cinnamon</li> </ul> <p><em>For the filling</em></p> <ul> <li>800ml milk</li> <li>6 tablespoons custard powder</li> <li>1 teaspoon vanilla bean paste</li> <li>¼ cup caster sugar</li> </ul> <p><em>For the icing</em></p> <ul> <li>1 ½ cups icing sugar</li> <li>10g butter, melted</li> <li>2-3 tablespoons lemon juice</li> <li>1 teaspoon finely grated lemon zest</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 185°C fan bake. Line 2 baking trays and place a sheet of pastry on each one. (You will need 4 baking trays in total if you want to cook both sheets of pastry at once – see below– so prepare just 1 sheet at a time if you have only 2 baking trays.) Sprinkle over combined caster sugar and cinnamon and prick all over with a fork.</p> <p>2. Bake 8 minutes until pale golden and puffed then place a second oven tray on top of the puffed sheets to flatten them and cook a further 4-5 minutes until golden brown. Cool completely.</p> <p>3. To make the filling, heat 600ml of the milk in a medium saucepan until near boiling. Whisk remaining milk with custard powder, vanilla and sugar.</p> <p>4. Stir custard powder mixture into hot milk and simmer, stirring constantly, 2-3 minutes until thickened. Transfer to a jug or bowl and cover surface with plastic. Leave to cool (custard will be very thick).</p> <p>5. Line a cake tin of similar proportions to the pastry with plastic wrap, allowing some overhang. Place a pastry sheet in the base of the tin and spoon custard over evenly. Place second layer of pastry on top and sandwich together. Chill for at least 2 hours until set before icing.</p> <p>6. To make the icing, combine icing sugar with butter and add enough lemon juice to make a spreadable icing then stir in lemon zest.</p> <p>7. Cut into squares to serve (a sharp serrated knife works best). Keep chilled.</p> <p><em><strong>Written by Jo Wilcox. First appeared on</strong></em> <a href="http://www.stuff.co.nz/" target="_blank"><span style="text-decoration: underline;"><em><strong>Stuff.co.nz. </strong></em></span></a></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au</span></a> to order your copy now. </strong></em></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/">Lemon blueberry muffins</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-cinnamon-mug-cake/">5-minute apple and cinnamon mug cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/apple-and-blueberry-yogurt-bars/">Apple and blueberry yogurt bars</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Last-minute Christmas cake with brandy butter icing

<p>Boiling the fruit is the secret to the mature flavour of this wonderful cake. You also save time by icing the cake with brandy butter.</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1¼-1½kg mixed fruit</li> <li>250g butter</li> <li>1 cup brown sugar</li> <li>½ cup water</li> <li>½-1 cup brandy, rum or whisky</li> <li>1-1½ tablespoons treacle</li> <li>1-1½ tablespoons marmalade</li> <li>5 or 6 eggs, slightly beaten</li> <li>1¾ cups plain flour</li> <li>1/3 cup self-raising flour</li> <li>½-1 teaspoon baking soda</li> <li>1 teaspoon each: ground cinnamon, nutmeg (or allspice) and mixed spice</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Heat oven to 150°C. Line a 22cm cake tin with 3 layers of baking paper.</p> <p>2. Place fruit, butter, brown sugar, water and brandy, rum or whisky in a large saucepan. Bring to the boil and simmer for 10 minutes. Leave to cool to room temperature.</p> <p>3. Add treacle, marmalade and eggs to pan and mix well.</p> <p>4. Sift dry ingredients together then stir into fruit mixture.</p> <p>5. Spread in prepared tin and bake for 2½ hours or until a skewer comes out clean. Cover with foil and leave to cool in the tin.</p> <p><strong>Try this easy icing option: Brandy butter icing</strong></p> <p>This butter cream icing, a classic recipe from the Edmonds Cookery Book, is especially delicious on Christmas fruit cakes – with or without a layer of almond icing underneath. A small dob of it is also nice to top off a Christmas mince tart, instead of a pastry lid. This recipe makes enough to cover a large cake generously, all over. The icing will keep well if stored in a cool place (3-4 weeks in the fridge).</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>175g butter, softened</li> <li>500g icing sugar, sifted</li> <li>3 tablespoons brandy</li> <li>2 teaspoons vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Beat butter until smooth. Add icing sugar, brandy and vanilla and beat until light and creamy.</p> <p><em>First appeared on <strong><span style="text-decoration: underline;"><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a></span></strong></em></p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/04/orange-polenta-cake/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/01/sweet-potato-chips/">Healthy sweet potato chips</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/04/orange-polenta-cake/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2014/12/banana-date-and-walnut-cake/">Banana, date and walnut cake with cream cheese icing</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/04/orange-polenta-cake/"></a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/03/flourless-hazelnut-chocolate-cake/">Flourless hazelnut chocolate cake</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/lifestyle/food-wine/2015/04/orange-polenta-cake/"> </a></em></strong></span></p>

News

Placeholder Content Image

Portuguese custard tarts

<p>A traditional Portuguese treat, these custard tarts combine flaky pastry with a creamy custard centre for a mouthful of heaven.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 large whole egg</li> <li>2 large egg yolks</li> <li>115 grams golden caster sugar (an unrefined version of caster sugar, if you can’t find this, substitute with regular or raw caster sugar)</li> <li>400ml full-cream milk</li> <li>2 tablespoons cornflour</li> <li>2 ½ teaspoons vanilla extract</li> <li>1 sheet frozen puff pastry</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Lightly grease a 12 cup muffin pan, and preheat your oven to 180°C (fan-forced).</li> <li>In a medium saucepan, combine the egg, yolks, cornflour and sugar. Gradually add the milk until the mixture is even and smooth.</li> <li>Place the saucepan over a medium heat and stir constantly until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.</li> <li>Pour the custard into a glass or ceramic bowl, cover with plastic wrap and allow to cool.</li> <li>Cut the pastry into two even pieces and place one on top of the other. Roll the pastry (lengthways) into a very tight log. Cut the log into 12 even rounds.</li> <li>On a lightly floured surface, roll each pastry round into a disc of about 10cm and press into the muffin pan.</li> <li>Spoon the cooled custard into each pastry cup, and bake for 20 to 25 minutes, or until golden on top. Allow to cool in the tin for five minutes, then transfer to a cooling rack.</li> </ol> <p> </p>

Food & Wine