I love learning about new recipes from other people and hearing about their food traditions. One of my bosses Amanda, is Australian, and she mentioned these as being a real institution back in OZ. The recipe she shared was from BBC Good Food, and these are scrummy.
The name comes from Australian and New Zealand Army Corp, and legend has it people originally made these to send with care packages to soldiers during the first world war because the ingredients didn’t spoil easily. Other people claim they were never sent in care packages, but were sold at bake sales etc. to raise funds for returning veterans. They’re now baked to commemorate ANZAC day on 25 April each year.
How long you cook these for will depend on the type of biscuit you want (chewy or crisp). I’ve also seen recipes that include ground ginger, and I think this would make a cracking addition. One of my work mates tried drizzling chocolate over hers, which would also be scrummy (thanks for the suggestion Tina). Which ever version you try they will taste pretty amazing and are easy to make from ingredients you might already have. They will live quite happily in an airtight tin for 4-5 days.
100 Grams Plain Flour
100 Grams Butter
100 Grams Caster Sugar
85 Grams Porridge Oats
85 Grams Desiccated Coconut
1 Tbsp Golden Syrup
1 Tsp Bicarbonate of Soda
Heat your oven to 180 degrees, and line a cookie sheet with baking parchment
Add the flour, sugar, oats and coconut to a bowl and mix well before making a well in the centre
In a separate bowl, add the butter and golden syrup and melt in a microwave (I usually do 30 seconds at a time)
In a cup add the bicarbonate of soda and stir in 2 tablespoons of boiling water, before stirring into the melted butter
Stir the melted butter into the dry mix and stir until fully incorporated
Scoop dessertspoonful’s of the mix onto the baking sheet, leaving gaps of 2-3 cm between each biscuit, as they will spread
Cook in your preheated oven for 10 mins for a chewy biscuit, or 15 mins or longer if you want a more crispy biscuit
I’ve loved this cake ever since I tasted it in the States years ago. Not only does it have a cool name but your house will smell unbelievable.
This is also a good way to use up over ripe bananas if you can’t face banana bread (this is much nicer). Cinnamon can be swapped for ground ginger if you’re not a fan.
For the cake
130 Gram Tin of pineapple in natural juice (chop the pineapple finely, and keep the juice)
2 Ripe bananas (mashed)
280 Grams Caster sugar
210 Grams Self raising flour
2 Tsp Ground Cinnamon
60 ml Pineapple juice (from the tin of pineapple)
170 ml Oil
For the frosting
60 Grams Butter
120 Grams Cream Cheese
180 Grams Icing sugar
75 Grams Pecan nuts (Chopped)
Grated zest of one lemon (optional)
Preheat your oven to 180 degrees. Lightly grease a 20 cm (8 inch) cake tin and line with baking paper
Add the banana, chopped pineapple and sugar to a large bowl and mix until combined. Add the flour and cinnamon and mix well
Whisk the oil, eggs and pineapple juice together before adding to the banana mixture. Stir until properly combined
Transfer the cake mix to the baking tin and bake for 1 hour or until you can insert a skewer in the centre and it comes out clean. Allow to cool in the tin for another 15 minutes. Allow to cool completely before topping with icing
To make the icing, whisk the butter and cream cheese together (I use an electric whisk). Gradually add the icing sugar and orange zest.
Spread the icing evenly over the top of the cooled cake and sprinkle with pecans
If you aren’t confident with desserts this is really easy. All the ingredients for the sponge are dumped in a bowl and whisked together before being baked. The topping is simply ready made jam and coconut.
The sponge also freezes really well, so if you’re super organised make a double batch of the mix. Bake two sponges, and when completely cool, wrap one one of the sponges in cling film and freeze, top with jam and coconut once thawed.
I’ve used margarine in this (Mary Berry claims it’s better for sponge cakes, and who am I to argue), it’s also cheaper. Feel free to use butter if you prefer
Serve custard with for the perfect comforting dessert.
For the sponge
225 Grams Self raising flour
225 Grams Sugar
225 Grams Margarine
For the topping
200 Grams Jam
25 Grams Dessicated coconut
Add all the ingredients for the sponge in a bowl. Mix with an electric whisk for 5 minutes until light and fluffy
Pre heat your oven to 180 degrees
Line a 30cm x 18cm square cake tin with baking parchment. Transfer the sponge mix into the tin and spread evenly with a spatula
Bake for 25 – 30 minutes, and allow to cool
Stir the jam and if it’s too thick to spread add a table spoon of hot water and mix well
Spread the jam evenly across the sponge and sprinkle with coconut
Some ingredients are just made to go together and pears and almonds are two of the them.
I have a bit of a love/hate relationship with pears. When they are perfect they’re hard to beat. The only issue is that they are like granite and inedible, and then turn to mush within about 20 minutes. They are the ultimate passive aggressive fruit!
This recipe is great for using pears that are too hard to eat if you can’t be bothered with the game of chicken involved in waiting for pears to ripen.
This is a pretty rich recipe, but isn’t meant to be eaten every day and looks really impressive if you’re cooking for friends.
You can make the pastry case and the frangipane filling in advance, which means you can have more time with your guests. You could even use shop bought pastry if you don’t have time (home made is better though). This is really good on it’s own but a little fresh cream or ice cream also doesn’t hurt if you want to be properly indulgent.
For the pastry case
200 Grams Plain flour
100 Grams Butter (chilled and cut into small cubes)
1 Tbsp Caster sugar
1 Egg yolk
For the frangipane filling
115 Grams Butter (at room temperature)
115 Grams Caster sugar
115 Grams Ground almonds
1 Tsp Vanilla extract (optional)
2 Large pears
In a food processor add the flour, sugar, and butter. Whizz until the mixture looks like coarse breadcrumbs (you can run the butter and flour in together by hand if you prefer)
Add the egg yolk and a small amount of cold water and whizz again until the mix starts to come together. Start to press the mix together to form a dough, adding a small amount of cold water if necessary. Form into a ball, wrap in cling film and refrigerate for 30 minutes
Grease a 9in x 9 in loose bottemed flan tin. When the pastry has chilled, place on a floured surface, and roll out in a circle approximately 1/2 cm thick.
Lay into you prepare flan tin making sure that it’s pressed into the edges. Place a sheet of baking paper on top and baking beans (I use old dried rice) to weigh down the pastry and blind bake in an oven pre heated to 180 degrees. Bake for 15 minutes before taking the case out if the oven, carefully lift the the baking paper by the 4 corners taking care not to spill any of the baking beans/rice onto the pastry case.
Return the pastry case to the oven and bake for a further 10 minutes before removing from the oven and allowing to cool
To make the filling, add the butter and sugar to a bowl and mix with an electric whisk until light and creamy. Add the vanilla, almonds and eggs and beat in until combined
Peel, core and quarter the pears, before cutting into slices about 1cm thick
Spread the almond mixture into the pastry case. Arrange quarter of the pear so the narrow part is towards the centre of the tin and wider part is towards the outside work as quickly as you can to prevent the pear discolouring
Once you have arranged the pears, return the flan tin to 180 degree oven and bake for 25-30 minutes until the centre is just starting to set (it will continue to cook as it cools). Allow to cool in the tin for another 15 minutes before attempting to cut.
It’s cold, dark, and miserable outside, I’m having a “big” birthday and there is nowhere open to go out and celebrate.
To try and stave off the impending dispair this will bring, for the mean time I’m all about the comfort food.
I’ve made blondies before and they have a similar texture to brownies but as they don’t use chocolate, they have more of a caramely flavour. This works really well with apple and cinnamon. This time of year these are the flavours I love.
These are great with a cup of tea or coffee, but they’re also fantastic with custard or ice cream as a dessert. These freeze well, and will last 2-3 days in an air tight tin.
2 Apples (peeled, cored and cut into 1cm cubes)
1/2 Tsp Baking powder
100 Grams Soft brown sugar
100 Grams Caster sugar
1 Tsp Cinnamon
275 Grams Plain flour
1/2 Tsp Salt
100 Grams Butter (melted)
Preheat your oven to 180 degrees, and line a 8 in x 8 in baking tin
Add the eggs and sugar to a bowl and mix with an electric whisk until light and fluffy
Gradually whisk in the melted butter (allow to cool a little before adding)
Hold back 2 tablespoons of flour, but gradually add the rest of the flour, baking powder and cinnamon and fold into the sugar and eggs mix with a metal spoon
Once you have peeled and chopped the apples toss the pieces in the 2 tablespoons of flour
Fold the chunks of apple into the batter until evenly distributed
Transfer the mix to the baking tin, and bake for 50 minutes. Check . Allow to cool in the tin for 15 minutes before cooling on a wire wrack
I love love love mushrooms of any kind. I usually stick to regular field mushrooms, as the fancy ones are usually pretty expensive. Mushrooms are a fantastic source of vitamin D, are low in fat and carbohydrates and provide texture and a great savoury kick for vegan dishes.
Due to the recent lockdown I was able to buy a mushroom block from a grower who normally supplies restaurants.
Two days after I ordered it a large lump of compressed saw dust wrapped in plastic arrived. I was a bit sceptical, but my love of oyster mushrooms spurred me on. I hate gardening and pretty much kill every plant I come in contact with. But these were super simple, basically it’s a stump of pressed sawdust impregnated with fungi spores and it just needs sprayed with water once or twice a day.
In less than a week later I had my first crop, and it’s still going. Like most mushrooms these can be added to pretty much anything. My favourite way to eat them is just fried in a little butter.
If you love mushrooms and want to give your loved ones a gift idea I would definitely recommend trying this. It’ll bring out your inner nerd and you will love it. It’s also a great project with kids and helps them understand where food comes from.
I made this as it was Halloween. Yes, this Halloween will be a bit more subdued, but hey any excuse for chocolate cake.
This is by all accounts a really old recipe that was originally developed by Hershey Chocolate, to highlight their cocoa powder.
I used supermarket own brand and it worked fine. Please don’t be tempted use powdered drinking chocolate, it will not taste good.
You’ll see there is coffee in this cake, don’t worry about this. I don’t like coffee flavoured desserts either. I promise you won’t taste the coffee, but it does bring out the flavour of the chocolate.
Yes this is very rich, but its not something that you’re going to eat everyday. You won’t be disappointed, this is definitely going in the pure filth file.
For the cake
230 Grams Plain flour
70 Grams Cocoa powder
400 Grams Sugar
2 Tsp Bicarbonate of soda
2 Tsp Baking powder
1 Tsp Salt
250ml Buttermilk (if you don’t have buttermilk, a 1 Tbsp of lemon juice to ordinary milk and allow to sit for a few minutes)
250ml Strong black coffee (or 1 Tbsp of instant coffee dissolved in 250ml of hot water)
125ml Vegetable oil (Best to use a flavourless oil like sunflower oil)
1Tsp Vanilla extract
For the icing
200 Grams Dark chocolate
175ml Double cream
50 Grams Butter
This is a super easy cake to make. Pre-heat your oven to 180 degrees and grease and line 2 x 8 inch cake tins
For the cake part, combine all the dry ingredients in a bowl
Add the wet ingredients and mix for 90 seconds with an electric whisk
Pour the mix evenly between the two prepared baking tins and bake for 35 minutes
Remove the cakes from the oven and allow cool in their tins for 10 minutes before turning out onto a cooling wrack and allow to cool completely before adding the icing
For the ganache icing, break up the chocolate and add to a heat proof bowl.
Heat the cream in a saucepan until just before boiling and pour on top of the chocolate, and whisk.
Melt the butter and whisk into the cream and chocolate and you will soon have thick and glossy icing. Allow to cool to room temperature
Place one of your cake layers on a plate or cake stand. Spread about one third of the icing on top of the cake and spread evenly with a palate knife
Top with the second cake layer and pour one third of the icing on top, spreading evenly with a palate knife again. Spread the remaining icing around the sides, and add any other decoration you might want
I love a galette, mainly because you don’t need to be a super talented baker. Galettes are open free form pies, so you don’t have to be a whiz with pastry to make something great.
I make different versions of these, both savoury and sweet and usually try to use seasonal fillings. They are really versatile, and if you’re organised you can make a double batch of pastry and freeze it for the next time you bake. You can of course use shop bought pastry if you’re short on time, but home made pastry will taste better. I’ve included some sugar in the pastry but if you want to make a savoury galette just leave it out.
For the pastry
200 Grams Plain flour
100 Grams Butter
2 Egg yolks (1 yolk goes into the pastry, and the second yolk is for brushing the pastry with)
1 Tbsp Caster sugar
Zest of one lemon (optional)
For the filling
400 Grams Blueberries
1 Tbsp Cornflour
1 Tbsp Caster sugar (reduce or increase depending on the sweetness of your fruit)
In a food processor add the ingredients and pulse until resembles breadcrumbs (you can use the rubbing in method if you prefer)
Very gradually add cold water until it starts to come together. Turn onto a floured surface and form into a ball. Wrap in cling film and refrigerate for at least 30 minutes
After your pastry has chilled, remove from the fridge and allow it to come back to close to room temperature (it will be too difficult to roll out otherwise)
Pre-heat your oven 180 degrees. Line a baking sheet with baking parchment
On a floured surface, roll out your pastry to make a circle about 1.5cm thick. Transfer your pastry to the parchment (if you’re not especially confident with pastry, just put your ball of dough on the parchment at the start and roll it out (means you don’t have to transfer it)
In a bowl add your fruit, corn flour and sugar and combine
Place the fruit in the middle of the pastry, leaving a border of about 5-6cm around the edge of the pastry
Brush the border with beaten egg yolk, start to pleat the pastry border together to bring the border towards the centre. Brush the pastry crust with the remaining egg yolks
Bake the galette for 40-45 minutes until golden brown, allow to cool a little before dusting liberally with icing sugar. I love this served ice cream, or whipped cream
This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.
It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.
This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.
200 Grams Mini marshmallows
250 ml Condensed milk
125 ml Double cream
Line an oven proof tray with tin foil and rub this with a thin film of oil
Turn on your grill to high, spread the marshmallows evenly across the tray
Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
Freeze for 8 hours (and do your best not to eat it all yourself)
Most of my baking is throw it in a bowl give a quick stir and throw it in the oven. Every now and again I like to go a little bit fancier, not as fancy as those creations you see in French patisseries that are total works of art, but a bit more involved than a tray bake.
As with some of my favourite recipes this came together as the result of an accident. I was in a supermarket and meant to lift ground almonds but lifted ground hazelnuts instead. If you can’t find ground hazelnuts, just give whole hazelnuts a whiz in the food processor, just don’t go too fine with them or else the hazelnuts will start to release their natural oils which is death for a meringue. I used raspberries in this, but oranges or strawberries also go really well.
I’ll be honest, I was trying to make pretty frou frou little meringue nests. It went horribly wrong (I have a checkered past with meringue and it beat me once again. I think I need one those beautiful very expensive mixers, just saying in case anyone would like to send one to the Sunnyside Kitchen and break my meringue curse). If you are better with meringues than I am please give the little nests a try I think they would look adorable.
So I had a pile of ugly meringues, and rather than waste these I just adapted what I had and layered broken meringue, cream, chocolate and fruit to make a version of Eton mess, it tasted fabulous! This is also a fantastic gluten free dessert.
I like to think of cooking as a metaphor for life, sometimes you end up with something you didn’t want or didn’t ask for. Sometimes things don’t work out as you hoped or planned. But with a little imagination and the right attitude you can still create something great.
150 Grams Hazelnuts (ground)
7 Eggs whites
385 Grams Caster sugar (if you don’t have caster sugar, whiz ordinary granulated sugar in a food processor of a couple of seconds)
1/2 Tsp White wine vinegar
100 Grams Chocolate (use the the type you prefer and grate or scrap into curls
1 Punnet of raspberries
250 Ml Whipped Cream
Pre-heat your oven to 180 degrees, line two baking sheets with baking parchment, drawing on circles (if making meringue nests)
Separate your eggs and whisk the egg whites until they resemble stiff peaks, whisk in the sugar a tablespoon at time and then add the vinegar.
Gradually fold in the ground hazelnuts with a metal spoon, and then pipe or spoon onto the prepared baking trays
Bake for 25-30 mins and remove and allow cool before carefully removing from the baking parchment
When the meringue are completely cold, start to layer them up with the whipped cream, prepared fruit and grated chocolate. I use little jam jars, but these also look really good served in tall glasses. If you have any whole hazelnuts left you could also toast these in a pan and allow them to cool before topping the desserts to give some crunch