Rice Pudding with Caramel Sauce

Rice pudding is a strange thing. I remember eating it as a kid on Scout camps where it was cooked over the fire. I made it for the first time myself recently and quite liked it. Since then I haven’t been able to get enough. This time I decided to make a caramel sauce to pour over it with icecream. It works well I think. If rice pudding is your thing, you might like it too.

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Published in: on November 28, 2011 at 11:33 pm  Comments (4)  
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Mocha Walnut Slice

These have been a family favourite for many years. They’re moist and fudgey like a brownie, but not overly sweet or chocolatey. I like to pack them full of walnuts; which have a soft texture for a nut and complement the flavour of mocha well. It also makes them a little better for you so you can eat twice as many, yes?

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Published in: on September 3, 2011 at 9:07 pm  Comments (4)  
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Chocolate Mud Cake

This is my ultimate go-to chocolate cake recipe. It is relatively quick and easy to make, and always turns out wonderfully. I have tried many mud cake recipes over the years but none have come close to this one. I was very lucky to receive the original recipe from a close friend, and only made some slight changes such as reducing the sugar content and simplifying the method. You don’t have to worry about creaming butter and sugar or sieving flour multiple times for this recipe, which is one of the best things about it.

I made this as a second cake for Natalia’s birthday dinner (see previous post) when she informed me on the day that she would need two cakes. I was aiming for more of a chocolate/cherry flavour by adding cherry brandy to the mix but the dominating flavour was definitely chocolate. I did this once before in my Black Forest Cake, but I wouldn’t bother again unless I find a concentrated natural cherry extract or flavouring. It still tasted as moist and delicious as ever though, and I got some very good feedback from those who tried it (“Best chocolate cake I’ve had in Australia” said Nat’s Brazilian boyfriend Neco – and his favourite just happens to be chocolate cherry cake!).

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Published in: on August 19, 2011 at 10:14 pm  Comments (5)  
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White Chocolate & Raspberry Cheesecake

My friend Natalia recently celebrated her 23rd birthday. For her birthday dinner I planned on making her a cake, and settled on white chocolate and raspberry which is one of her favourite flavour combinations. I chose to make a cheesecake because I figured the flavours would translate well, plus it’s always popular and a nice twist on the typical birthday cake.

I waited until the day of her birthday dinner to make the cake. In hindsight this was a poor choice as I underestimated how long it would take to set. I have used variations of this recipe twice before; both baked and unbaked. It tasted much better unbaked in my opinion but I thought it had a bit too much gelatin in it last time. I detest the typical cafe/restaurant cheesecakes because they are so full of gelatin that the textural quality of the cheesecake is ruined. It’s a fine line. You need the cheesecake to be able to support it’s own weight without collapsing, but you also want it to be as soft and luscious as possible, not rubbery and solid. I think this cheesecake came very close to that mark, but it just didn’t have time to set properly so it sank around the edges. The raspberries may have also prevented the gelatin from setting slightly as some fruits do.

The good news is that it tasted excellent. The flavour of white chocolate and raspberry was obvious. The raspberry jelly on top was smooth and fresh against the creaminess, and the almond biscuit base complemented it all perfectly. I reduced the sugar content slightly because I included white chocolate, but I still found it a bit sweet. I guess a certain level of sweetness has to be expected with white chocolate and raspberry, but I try to aim for as little sugar as is needed in my baking. The recipe has been amended to include the amount of gelatin and sugar that I think would work well.

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Published in: on August 18, 2011 at 9:10 pm  Comments (10)  
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