Raspberry and Coconut Slice

November 29, 2008

raspberry-slice-small1

My friend Emily and I often have movie days and for today I asked her if she wanted me to bake her anything. She requested “Raspberry and Coconut Slice”.
This is an old fashioned favourite and very easy to put together. It consists of a sweet biscuit-like base, a layer of raspberry jam and finished with a sweet coconut topping.

To be perfectly honest, this is a slice that has apparently eluded me for my entire life! I had never had it before today and it was really nice. I am already thinking of some variations; blueberry jam instead of raspberry served with whipped cream. Yum.

So here is the recipe for you to try:

Raspberry and Coconut Slice
Makes about 20 pieces

2 cups plain flour
1/2 cup castor sugar
90g unsalted butter
1 egg
1 cup raspberry jam

Topping
2 cups desiccated coconut
1/4 cup castor sugar
3 eggs

Preheat the oven to 200C
Combine flour, sugar and butter in a food processor and pulse until the mixture resembles fine breadcrumbs. I actually used my hands for this, as our food processor isn’t quite big enough. Add the egg and combine until the mixture forms a ball.

Line a 3cm deep 18 x 28cm slab pan with baking paper. Press the base mixture into the pan and bake for 10 minutes or until it begins to brown.
Remove from the oven and turn the oven down to 170C

To make the topping; whisk together the coconut, sugar and eggs until well combined.

Spread the jam onto the warm base, microwave for a few seconds to make it easier to spread. Next spoon on the topping and using the back of the spoon gently press making sure it is all even.
Bake for 20 minutes or until the top is golden and the base is cooked.

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Mini Toblerone Muffins

November 26, 2008

mini-muffins

I love morning teas at work. It’s the best excuse to bake something yummy. For tomorrow I baked some mini toblerone muffins! They are so cute and perfectly bite-sized. Normally I’m not really a fan of muffins… I find them quite dry but these were great! Especially a burst of creamy toblerone chocolate and nougat.

So here’s the recipe for you to try:

Mini Toblerone Muffins
Makes about 36

1 cup plain flour
1/4 cup cocoa powder
2 tsp baking powder
1/3 cup brown sugar
100g butter, melted, cooled
1/2 cup milk
1 egg, whisked
100g Toblerone, chopped

Preheat the oven to 180C

Sift flour, cocoa and baking powder. Stir in sugar. Make a well in the center.
Whisk together the butter, milk and egg. Pour into the flour mixture and gently stir to combine. Fold in the chopped Toblerone.

Fill 3/4 of a mini muffin pan (in mini cases if you wish) and bake for 10-12 minutes.

Let them cool in the pan for 5 minutes and serve straight away.

Easy Shortcrust Pastry

November 22, 2008

Once you discover just how easy it is to make your own shortcrust pastry you will never want to buy frozen pastry ever again! It is almost 11pm here and it took me about 15 minutes just before to quickly whip some up.

I have a hankering for some pie, and shortcrust pastry is the best for pies and tarts. I’m thinking a free-form fruit pie like apple, or mixed berries. Stay tuned for that recipe tomorrow! But first, the pastry!

Shortcrust Pastry

1 2/3 cups plain flour
125g butter, chopped
1 egg

Combine the flour and the butter with a pinch of salt in a food processor and pulse until the mixture resembles bread crumbs. Whisk the egg with 1 tbs of chilled water. Now if you have one of those fancy processors where you can add ingredients into it while the motor is running do this with the egg. However, if you’re like me and have a very basic processor; turn out the flour mixture into a bowl.

If you’ve mixed the egg into the food processor, pulse until the mixture forms large clumps but don’t let it form a ball.

If you have combined the egg with the flour mixture in a bowl, just mix with your hands until it has formed a ball. Don’t knead it like you would a pizza dough otherwise the pastry will become chewy, not nice and light.

Wrap the pastry in cling-wrap and store in the fridge overnight or for at least 2 hours.

And there you have it! Quick and simple homemade shortcrust pastry!

What’s great about this recipe is that the variations are endless… you could add some grated cheese to make a savoury pastry and make mini savoury tarts… ohh I’m getting too hungry for this time of night! I better just publish this post before I get the idea to raid the fridge…

This cupcake flavour was inspired by my favourite dessert at the Pancake Parlour called the “Alice in Wonderland” which is a pancake with a scoop of ice cream, hot fudge and rainbow sprinkles.

This cupcake version starts with a chocolate mud cake base topped with dark chocolate fudge frosting and rainbow sprinkles. 

Alice in Wonderland Surprise Cupcakes

Alice in Wonderland Surprise Cupcakes

So what’s the surprise part you say? The pancake dessert has a scoop of ice cream, my cupcake has a surprise filling of thick, creamy double cream.
Double Cream Filling

Double Cream Filling

 So I couldn’t post this cupcake without posting a recipe for the chocolate fudge icing! It is really easy to make and you can substitute the dark chocolate for white chocolate.

Chocolate Fudge Icing
Enough for 12 cupcakes

250g (8oz) Good quality, dark chocolate
1/2 cup single cream
70g unsalted butter

Melt the chocolate, cream and butter in a heatproof bowl over a saucepan of boiling water and stir until smooth.

Wait until  the mixture is completely cooled and beat until it is light and fluffy.
And that’s it!