90 g Butter

1/4 Cup Castor Sugar
1 Egg
1 1/4 Cups Plain Flour
1/4 Cup Self-Raising Flour
Pinch Salt (optional)

FILLING:

2 tbsp Butter
3/4 Cup Sugar
2 Eggs
Juice 2 Lemons

1. Preheat oven 190 °C.

PASTRY:

2. Beat butter and sugar to a cream.

3. Add egg and beat well.

4. Sift flours and salt together.

5. Gradually add to creamed mixture to form a stiff paste.

6. Turn onto a lightly floured board and knead lightly until smooth. Chill for 30 minutes.

7. Cut out with a 6 cm cutter and fit into lightly greased patty tins.

8. Prick tartlet cases well and bake in a moderate over for 10 to 12 minutes. Allow to cool on a wire rack.

FILLING:

9. Place buter, sugar, beaten eggs and lemon juice in the top of a double saucepan.

10. Cook gently over simmering water, stirring until mixture thickens. Allow to cool.

11. Fill pastry cases.

1 packet of butter cake mix
1 quantity Vienna Cream
    (125 g butter
    (1 1/2 cups soft icing sugar
    (2 tablespoons milk
1 tbsp. cocoa
Green food colouring
2 x 150 g packets chocolate biscuit sticks
Coconut
Bamboo Skewers
Red Nail polish
Wooden Ice block Stick
Small Wooden Stick
1 malteser
White Toothpaste

1. Have butter and milk at room temperature.

2. Place butter in medium sized bowl. Beat with electric mixer until butter is as white as possible.

3. Gradually add about half the sifted icing sugar, beating constantly.

4. Add milk gradually. Then gradually beat in the remaining icing sugar. Cream should be smooth and easily spread with a spatula.

5. Make cake according to directions on packet

6. Trim top of cake to make the cake lower than the chocolate biscuit sticks so that they will stand up around it like a fence.

7. Combine 2 tbsps of the Vienna Cream with 1 tbsp. of sifted cocoa, mix well.

8. Mark a rectangle in the centre of the cake 4cm x 9cm, spread chocolate cream evenly inside the rectangle.

9. Tint remaining Vienna Cream with green food colouring, spread evenly over remaining cake. Arrange chocolate sticks around edge, cover top with green-tinted coconut (be careful not to get coconut over chocolate cream).

10. Cut bamboo skewer into six 5cm lengths, paint with red nail polish: (do not paint where sticks go into the cake). When dry arrange three sticks side by side at each end of the pitch to represent stumps. Cut two pieces of bamboo skewer to fit across top of the stumps, paint with red nail polish, place on stumps.

11. Trim wooden ice block stick with scissors to shape the bat, for the handle of the bat, position small wooden stick on back of the bat with Vienna Cream.

12. Use a malteser for the ball, paint a white line around the centre of the ball with brush dipped in toothpaste.

125 g butter
1/2 cup brown sugar
1/2 golden syrup
1 egg yolk
2 1/2 cups plain flour
1 tbsp. ground ginger
1 tsp. bicarbonate soda

ROYAL ICING
1 egg white
1 1/2 cups pure icing sugar
Food colouring

1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy, beat in golden syrup and egg yolk. Transfer mixture to a large bowl, sitr in sifted dry ingredients in 2 batches. Press mixture into a ball, knead on a lightly floured surface until smooth, cover, refrigerate for 30 minutes.

2. Roll dough between sheets of greaseproof paper to 4mm thickness. Cut gingerbread shapes from dough. Place shapes about 3cm apart on a lightly greased oven tray. Bake in moderately hot oven for about 8 minutes or until lightly browned and firm, cool on trays.

3. Spoon Royal Icing into a piping bag fitted with a small plain tube, decorate shapes as desired.

4. Whisk egg white in a small bowl with a fork, gradually whisk in sifted icing sugar, about 1 tbsp. at a time, beat well between addition. Colour as desired. Keep bowl of icing covered with a damp cloth during use.

170 g Pecan Nuts
130 g Dates
100 mls Golden Syrup
120 g Butter
30 g Flour
3 Eggs
100 g Raw Sugar

1. In a large bowl mix together the nuts, dates, syrup, melted mutter and flour.

2. In another bowl mix together the eggs and sugar.

3. Combine all ingredients and place in a pre-pared flan mould, cook at 150 degrees celsius for 30 minutes.

NOTE: The flan should be lined with sweet paste and baked blind before the above preparation is commenced.

1.5 kg Sweet Paste
1 Pear Half

GLAZE:
400 g Golden Syrup
200 g Butter
150 g Cornflour
Lemon Zest

CRUMBLE:
450 g Flour
300 g Brown Sugar
450 g Butter
400 g Crushed Macadamia Nuts

1. Mix golden syrup, melted butter, cornflour and lemon zest combine in a bowl until a smooth paste.

2. Cream sugar and butter until smooth. Add crushed macadamia nuts and flour and work to a smooth paste.

3. Allow to cool.

250 g Unsalted Butter
250 g Caster Sugar
4 Eggs, beaten
60 g Flour
250 g Ground Almonds

1. Place butter and sugar in a basin and beat together thoroughly until light and creamy.

2. Add beaten eggs to the mixture one at a time.

3. Sift the flour and almonds together, add to the mixture and mix in lightly.

400 g can pie apple, drained
125 g fresh blueberries
1/2 teaspoon ground cinnamon
2 1/2 tablespoons caster sugar
2 sheets frozen ready-rolled puff pastry, halved
2 tablespoons almond meal (ground almonds)v 1 egg, lightly beaten
Icing sugar mixture, to serve
Whipped cream, to serve

1. Preheat oven to 180/200 degrees celsius fan-forced. Line a large baking tray with baking paper. Combine apple, blueberries, cinnamon and 2 tablespoons sugar in a bowl.

2. Place 2 pastry pieces 5cm apart on prepared tray. Sprinkle each with half the almond meal, allowing a 1.5cm border around edges. Divide apple mixture between pastry pieces.

3. Roll out 1 remaining pastry piece until 1cm longer on all sides. Carefully fold in half lengthways. Using a small sharp knife, cut 6cm-long slits along folded edge, 1.5cm apart. Unfold pastry. Place over 1 pastry piece. Press edges to seal. Brush with egg. Sprinkle with half the remaining sugar. Repeat with remaining pastry piece, egg and remaining sugar.

4. Bake for 20 to 25 minutes or until golden and puffed. Dust with icing sugar. Serve with cream.

650 g Puff Pastry Dough (Pate Feuilletée)
250 g Frangipane Filling
75 ml Rum
Egg wash (Milk & Egg)
Icing Sugar

1. Roll out 3mm thick and cut out one circle approx. 22cm in diameter and one 23cm in diameter.

2. Place the smaller circle on a damp baking tray.

3. Mix the run into the frangipane and spread it on the pastry on the tray, leaving a 1cm border around the edge free. Egg wash this border.

4. Place the layer circle of pastry on top, seal well and scallop around the edge. Brush with egg wash.

5. With the point of a small sharp knife make curved cuts 1mm deep radiating from the centre of the gateau to the edge. Leave to rest in a cool place for 30 mins.

6. Bake at 215 degrees celcius for 25 - 30 mins., then dredge with icing sugar and return to the oven to glaze or glaze carefully under a salamander.

7. Serve on a round dish.

175g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
3 large eggs
50g cocoa powder
100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
1-2 tsp milk

For the buttercream
50g dark chocolate (or milk chocolate if you prefer)
85g unsalted butter, softened
175g icing sugar, sieved

1. Heat oven to 190C/170C fan/gas 5. Grease and line two 20cm sandwich tins with baking parchment.

2. Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.

3. Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.

4. Once combined, add 1 more large egg and another third of the flour mixture and work that in.

5. Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.

6. Divide the mixture between the tins and smooth the top with the back of a spoon.

7. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.

8. Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.

9. Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.

10. To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.

11. Put the second cake on top and push down very gently. Spread the remaining icing over the top.

300 g Sugar
150 ml Water
1 lt Milk
300 g Eggs
175 g Egg Yolks
120 g Sugar
Vanilla Essence

1. Boil sugar and water until golden brown, then adjust to desired consistency.

2. Add approximately 100 - 150 ml. boiling water to the mixture.

3. Pour caramel mixture into the base of dariole moulds to approximately 5 - 7 mm. deep.

4. Place dariole moulds into the freezer until caramel is set.

5. Warm milk, then add to whisked egg and sugar mixture and flavour as desired with the vanilla essence.

6. Pass mixture through a fine strainer into a basin then fill the prepared dariole moulds.

7. Place moulds into a cast iron dish and half fill with hot water.

8. Place in oven and cook at approximately 150 - 165 °C for 30 - 45 minutes.

9. Caramel creams are left a few hours to chill before loosening around the top edges of the mould and shaking upside down onto a serving dish.

600 g Eggs
350 g Sugar
350 g Soft Flour

1. The eggs and sugar are mixed together and warmed until the sugar is dissolved.

2. The mixture is whipped until it is light, after which the flour is carefully folded in.

3. If butter is used, melt and add with flour.

4. Temperature for baking warm method sponges, (except swiss roll mixtures) is approximately 200 °C.

5. Bake in a steam-free oven with a OPEN damper.

6. Temperature for baking swiss rolls or sheets is approximately 210 - 250 °C depending upon the thickness.

7. These goods are to be baked with a CLOSED damper to prevent swiss rolls from drying out.

240 g Butter
240 g Sugar
4 Eggs, beaten
290 g Flour
60 g Coca Powder
15 g Baking Powder
2 g Salt
50 ml Milk
30 g Butter
30 g Caster Sugar
Jam or Custard Sauce.

1. Place butter and sugar in a bowl and cream together until light and white.

2. Add beaten eggs gradually, beat in well.

3. Add the flour, baking powder, salt and cocoa powder and mix carefully into the creamed mixture together with the milk.

4. Place the mixture in buttered and sugared pudding basins or individual dariole moulds.

5. Cover with buttered greaseproof paper and steam for approx. 1 1/2 hours for pudding basins and approx. 40 mins. for dariole moulds.

6. Turn out on suitable dishes and serve with the sauce.

500 ml Milk
5 ml Vanilla Essence
20 g Wattle Seeds
5 Egg Yolks
150 g Sugar
25 g Leaf Gelatine
500 ml Cream

1. Place milk, wattle seeds and vanilla essence in a saucepan and bring to the boil.

2. In a large bowl whisk together the yolks and sugar, add the milk slowly and combine well.

3. Return to the saucepan and return to the stove, cook gently, stirring continuously until the mixture coast the back of the spoon, remove from the heat and stir until mixture has cooled slightly.

4. Soak gelatine leaves in water until soft and drain off all excess water, add to the mixture.

5. Pass through a fine strainer into a clean bowl and allow to cool.

6. Place the cream in a bowl and whisk until soft peaks form.

7. ONLY WHEN THE EGG AND GELATINE MIXTURE IS COOL AND AT THE POINT OF SETTING, FOLD IN THE WHIPPED CREAM.

8. Fill the dariole moulds with the mixture and refrigerate for 1 hour.

9. Turn out by dipping the moulds quickly in hot water.

3 Oranges
250 g Butter
250 g Sugar
6 Eggs (separated)
150 g Flour
25 g Baking Powder
150 g Ground Almonds
Stock syrup flavoured in oranges

1. Boil oranges until very soft, drain, quarter and remove seeds and pruee flesh in a processor. (150 ml of pulp needed).

2. Cream butter and sugar. Add egg yolks one at a time.

3. Add flour, almonds and baking powder. Add juice to batter.

4. Whisk egg whites to soft peaks form and fold into batter. Pour into greased and lined 24cm cake tin.

5. Bake at 200 degrees celsius for 10 minutes than 175 degrees celsius for 40 - 45 minutes.

6. Once cooked brush with warm syrup

NOTE: Serve cold with Crème Fraîche or Double Cream and some caramelised orange slices.

500 ml Milk
500 ml Fresh Cream
250 g Eggs
150 g Egg Yolks
120 g Sugar
Vanilla Essence

HAZELNUT MACAROON MIXTURE
500 g Finely Ground Hazelnuts
500 g Sugar
350 Egg Whites
500 g Sugar

1. Prepare custard as for vanilla cream then pour into individual stoneware dishes.

2. Bake as for vanilla cream.

3. Immediately on removing from the oven dust with icing sugar and glaze under the salamander until golden brown.

4. Serve hot accompanied with a hazelnut macaroon biscuit.

5. Mix hazelnuts and 1/2 of sugar then rub or blend until mixture os of a very fine texture.

6. Add remaining sugar and egg white to a semi-firm piping consistency.

Base:
500 g Egg White
250 g Sugar
500 Sugar
375 g Finely Ground Hazelnuts 75 g Soft Flour

Filling #1:
1.8 lt Fresh Whipped Cream
400 g Dark Melted Couverture
Hot Water
4 Gelatine Leaves

Filling #2:
1.8 lt Fresh Whipped Cream 50 ml Kirsch
4 Gelatine Leaves
4 x 24cm Chocolate Sponges
4 Japonaise Bases

1. Brush japonaise base with melted chocolate and thinly coat with raspberry jam.

2. Cut sponges into 3 layers approximately 1cm thick, and place cake ring over.

3. Lace sponge layer with kirsch.

4. Apply filling #1 and top with second sponge layer, lace with kirsch.

5. Apply filling #2 and cover with black pitted cherries.

6. Cover with last sponge layer and lace with kirsch.

7. Cover top of cake with plain fresh whipped cream and allow to set in refrigerator.

8. Scrape chocolate shavings from a chocolate block onto trays then refrigerate.

9. Remove rings and completely enclose cake thinly with fresh whipped cream.

10. Cover whole cake with chocolate shavings, and dust with icing sugar.

650 G Sweet Paste
4 Whole Lemons (juice & zest) 5 Eggs
190 g Castor Sugar
150 g Cream

1. Line 20 cm flan ring with sweet paste. Rest in fridge for 30 minutes.

2. Bake blind until shell is just cooked.

3. Wash lemons, grate the zest, squeeze the juice.

4. Beat the eggs with sugar, pour in cream.

5. Add lemon juice, zest to egg mixture carefully.

6. Pour into pastry case.

7. Cook in a low oven for 40 - 50 minutes to an hour at 130 °C.

8. Cool on wire rack.

9. Lightly dust in icing sugar and glaze with a blow torch.

NOTE: The mixture could have some lemon scented cake crumbs added it available.

24 cm Chocolate Sponges

FILLING: 2.4 lt Fresh Whipped Cream
450 g Melted Dark Corverture
Hot Water
8 Gelatine Leaves

FINISH
1.2 lt Fresh Whipped Cream
200 g Melted Dark Couverture
Hot Water
2 Gelatine Leaves
Cocoa Powder
Chocolate Dollarettes

1. Cut sponges into 3 layers approximately 1cm thick.

2. Sandwich fill cake layers with filling, lacing middle and top sponge layers with rum.

3. Allow to set in refrigerator.

4. Remove rings and completely enclose cake with a thin layer of chocolate cream.

5. Pipe remaining chocolate cream in a trellis pattern with a plain nozzle approximately 1cm in diameter over top of cake.

6. Dust cake with cocoa powder and cover edges with chocolate dollarities.

7. Keep refrigerated.

8 Egg Yolks
150 g Sugar
600 ml Milk
3 - 6 Gelatine Leaves
600 ml Fresh Cream
250 g Melted Chocolate

1. Mix egg yolks and sugar until smooth.

2. Bring milk to the boil.

3. Whisk all the boiling milk very slowly into the egg yolk and sugar mixture.

4. Return to the saucepan and stir with a WOODEN SPOON over a gentle heat until the custard coats the spoon (rose state). (82 °C).

5. Do not allow mixture to re-boil other wise custard would curdle.

6. Immediately remove from saucepan, straining it into a cold dish, to prevent coagulation.

7. Add the desired flavouring and soaked and dissolved gelatine.

8. Add the chocolate to the cooked bavaroise.

9. Allow to cool until custard is below 28 °C before carefully adding the whipped cream.

1 ripe banana
1 pkt digestive biscuits
1 can caramel
1 pkt chocolate buttons (dark)
1 pkt chocolate buttons (milk)
Chopped nuts

1. Mix first lot of ingredients together and roll into balls. Place in freezer for short time.

2. Melt dark chocolate into shallow bowl and coat the balls. Refrigerate.

3. Melt milk chocolate and drizzle over balls and top with chopped nuts.

4. Eat and enjoy.

125 g Dark Chocolate
1 pkt (2.5 cm) Foil Cases
FILLING
1 Egg Yolk
1/3 Cup Icing Sugar
60 g Butter
125 g Dark Chocolate
1 tsp Instant Coffee Powder
1 tsp Hot Water
1 tsp Coffee Liqueur

1. Melt Chocolate slowly over low heat in double saucepan

2. Place teaspoon of chocolate inside cases and spread around sides with back of spoon refrigerate till set.

3. Place egg yolk and sifted icing sugar in double saucepan, stir over simmering water till thick (approx. 2 mins), cool.

4. Place butter in small bowl of electic mixture and beat till light and fluffy, beat in egg mixture.

5. Melt chocolate slowly over low heat in double saucepan, cool.

6. Spoon chocolate into egg mixture, add combined coffee powder and got water, beat till thickened.

7. Add coffee liqueur and mix well.

8. Refrigerate mixture for 5 minutes.

9. Spoon mixture into piping bag fitted with small star nozzel, pipe small rosettes into cases.

10. Refrigerate 15 mintues peel away foil cases and refrigerate, cover until serving.

60 gm Ground Hazelnuts
60 gm Cream Cheese
1 1/2 tbsp Brandy or Rum
250 gm Hazelnut Spread
185 gm Plain Cake Crumbs
185 gm Dark Chocolate
15 gm Copha

1. Place ground almonds and whole hazelnuts on an oven tray, bake (roast) almonds in moderate oven for about 7 minutes til golden brown.

2. Beat cream cheese until light and fluffy, add brandy (or rum) beat until combined.

3. Stir in hazelnut spread, ground hazelnuts and cake crumbs, mix well.

4. Refrigerate overnight, roll tablespoonfulls of mixture into balls.

5. Melt chocolate and copha over low heat in double saucepan.

6. Dip balls in chocolate, decorate with whole or halved hazelnuts.

7. Place on aluminium foil covered trays and refrigerate.

8. Keep refrigerated till ready to serve.

****DO NOT USE SPONGE CAKE CRUMBS

250 gm Chocolate Cream Biscuits (Fine Crumbs)
1/2 Cup Desiccated Coconut
1 Cup Pecans Roughly Chopped
1 tbsp. Cocoa
100 gm Dark Chocolate, Chopped
80 gm Butter
1 tbsp. Golden Syrup
1 Egg Lightly Beaten
Extra Pecans for decoration
60 gm Dark Chocolate Melts, Extra

ICING
100 gm Dark Chocolate, Chopped
40 gm Butter

1. Line baking tray with foil

2. Combine biscuit crumbs, coconut, pecans and cocoa

3. Combine chocolate, butter and syrup in a small saucepan, over low heat till mixture is smooth.

4. Pour chocolate mix over dry ingredients and combine well.

5. Press mixture into prepared tin.

6. Refrigerate till set

7. Place chocolate and butter in a double boler, stir till smooth. Cool slightly, spread mixture evenly over slice base.

185 gm Dark Chocolate
1/2 Cup Sour Cream
250 gmg Plain Sweet Biscuits
1/4 Cup Rum
1/4 Cup Cocoa
1 Cup Icing Sugar
125 gm Finely Chopped Nuts
185 gm Butter
125 gm Dark Chocolate (Extra)
30 gm Copha
1 Cup Coconut

1. Shop chocolate, melt slowly over low heat in a double saucepan.

2. Cool slightly, mix in sour cream, cover refrigerate overnight.

3. Next day shape chocolate mixture into balls about the size of a small grape, place on foil covered tray....Chill

4. Crush biscuits crumbs into fine crumbs

5. Combine biscuit crumbs, rum, sifted cocoa, icing sugar and nuts in a bowl, pour in melted butter, mix well.

6. Mould about 1 tablespoon crumb mixture around each chocolate ball. Refrigerate until set, approx. 2 hours.

7. Shop extra chocolate roughly add copha and melt slowly over low heat in a double saucepan.

8. Cool slightly, mix in coconut.

9. Roll each ball in melted chocolate coconut mixture, return to tray and refrigerate till set.

10. Makes about 25.

*** THIS IN NOT A QUICK AND EASY RECIPE BUT WELL WORTH THE EFFORT.

1 1/2 Cups Slivered Almonds
2 Cups Crushed Cornflakes
1/2 Cup Sultanas
1/2 Cup Chopped Glace Pineapple
1/2 Cup Choped Glace Appricots
3/4 Cup Condensed Milk
200 gm Milk Chocolate
15 gm Copha

1. Preheat ove to 180 °C.

2. Line tin with paper

3. Place almonds, cornflakes and glace fruit in a large mixing bowl and combine.

4. Add condensed milk and stir till combined.

5. Press mixture into prepared tin.

6. Bake until golden brown (approx. 15 minutes).

7. Cut in 8cm squares and then diagonally to form triangles.

8. Combine chocolate and copha in a double pan over low heat till chocolate is melted.

9. Spread half of triangle with chocolate.

STORAGE TIME FOR UP TO TWO DAYS IN AN AIRTIGHT CONTAINER.

1 PKT Ginger Nut Biscuits

For Caramel
1/2 Tin Condensed Milk
2 Tablespoons of Golden Syrup
3 Tablespoons of Butter
1/2 Cup Brown Sugar

To Top
Cream

1. Soften ginger nut biscuits in oven on a baking tray, one dozen at a time.

2. Press into tart trays ... Quickly.

3. Put caramel into tart cases.

4. Top with whipped cream.

To Make Caramel
1. Place all ingredients in a saucepan.

2. Place on low heat stir continuosly till desired consistency is reached.

* TARTS WITH CARAMEL CAN BE FROZEN - TOP WITH CREAM AFTER DEFROSTED.

* CARMEL IN TIN CAN ALSO BE USED.

* TARTS CAN BE MADE UP BEFORE TIME AND STORED IN AIRTIGHT CONTAINER.

400 gm Sweetened Condensed Milk
30 gm Butter
2 tabsp. Golden Syrup
2 tabsp. Coffee Liqueur
3 1/2 Cake Crumbs
30 gm Copha
200 gm Cooking Chocolate Cocoa for Dusting.

1. Combine condensed milk, butter and golden syrup in a pan, bring slowly to the boil over low heat stirring constantly.

2. Add coffee liqueur, nuts and cake crumbs throughly combine. Refrigerate for 30 minutes.

3. Melt together copha and chocolate.

4. Roll teaspoons of mixture into small balls, dip in chocolate, refrigerate till set. Dust with cocoa.

**ANY TYPE OF NUTS CAN BE SUBSTITUTED, MIX COULD ALSO BE USED AS AN ALTERNATIVE.**

4 Cups of Rice Bubbles
4 Mars Bars
4 Tablespoons of Butter

1. Chop up Mars Bars.

2. Melt butter and Mars Bars.

3. Pour over Rice Bubbles and mix.

4. Press into trays.

5. Melt milk chocolate spread over slice.

6. Cut into 2cm squares.

1 Cup Peanut Butter
1/4 Cup of Butter
2 1/4 Cups Sifted Icing Sugar
1 1/2 Cups of Rice Bubbles
250 g Chocolate

1. In saucepan melt peanut butter and butter.

2. In a large bowl combine icing sugar and rice bubbles.

3. Pur peanut butter mixture over cereal mixture.

4. Blend together with hands. Form into 2.5 cm balls.

5. Chill in fridge till firm.

6. Melt chocolate pieces over low heat in a double boiler (or use 2 saucepans).

7. Place on a piece of greaseproof paper lined baking tray. chill.

** ALTERNATIVELY WHITE CHOCOLATE CAN ALSO BE USED AND ADD 1/4 CUP OF PEANUT BUTTER TO THE CHOCOLATE TO A SPECIAL TASTE.

*** DOUBLE INGREDIENTS AND COAT HALF IN WHITE CHOCOLATE AND OTHER HALF IN DARK CHOCOLATE.

3 Cups Cake Crumbs            )
3 Tablespoons Apricot Jam    )
3 Tablespoons Cocoa            ) Group One
1 Tablespoon Rum                )

2 Taplespoons Water
2 Tablespoons Apricot Jam (Extra)
Chocolate Sprinkles Optional they can also be coated in melted chocolate.

1. Mix together group one till a stiff paste is formed

2. Makes approx. 24 balls.

3. Warm jam and water (sieve) dip balls into jam mixture then coat with chocolate sprinkles.

4. Or alternatively melt some chocolate and dip balls in this mixture.

250 gm Butter
2 Tablespoons Ground Rice or Rice Flour
1/3 Cup Icing Sugar
2 Cups Plain Flour

1. Rub butter into sifted dry ingredients.

2. Press ingredients together firmly.

3. Turn onto lightly floured surface, knead lightly until smooth.

4. Press mixture evenly into greased tin, mark as desired, prick with a fork.

5. Bake in moderately slow oven for 35 to 40 Minutes.

6. Cut again, stand for 10 minutes.

2 Cups Self Raising Flour
1 Teaspoon Be-Carb
2 Teaspoons Mixed Spice
1 Teaspoon Ground Ginger
1/4 Cup Caster Sugar
125 gm Butter
1/2 Cup Honey
Demerara Sugar

1. Pre-heat oven to 200 degrees celcius.

2. Lightly butter several baking trays or line with baking paper.

3. Sift flour, bi-carb, spice and sugar.

4. Rub butter and flour mixture till is resembles fine breadcrumbs.

5. Warm honey in small saucepan.

6. Mix to form dough.

7. Roll into balls (size of a teaspoon).

8. Roll in damerara sugar, coat evenly.

9. Place on trays, space evely as they will rise slightly.

10. Allow to cool on tray.

3 Cups Rice Bubbles
3/4 Cups Icing Sugar
1 Cup Coconut
1 Cup Powdered Milk
1 Cup Mixed Dried Fruit
250 gm Copha

1. Melt copha over low heat.

2. Mix all ingredients together in large bowl.

3. Press into tray.

4. Cut into squares.

5. Can be tossed in icing sugar (for effect).

200 gr Egg Yolks
150 gr Sugar
600 ml Milk
3 - 6 Gelatine Leaves
600 ml Fresh Cream
1 Vanilla Pod

1. Mix egg yolks and sugar until smooth.

2. Bring milk to the boil.

3. Whisk all the boiling milk very slowly into the egg yolk and sugar mixture.

4. Return to the saucepan and stir with a WOODEN SPOON over a gentle heat until the custard coats the spoon (rose state). (82 °C).

5. Do not allow mixture to reboil oghtewise custard would curdle.

6. Immediately remove from saucepan, straining it into a cold dish, to prevent coagulation.

7. Add the desired falvouring and soaked and dissolved gelatine.

8. Allow to cool until custard is below 28 °C beofre carefully adding the whipped cream.

9. Remove vanilla pod when milk reaches the boil.

200 gr Carrot, Peeled & Sliced
200 ml Water
25 gr Butter
125 ml Cream
4 Eggs
Salt & Pepper

MIREPOIX:
Diced Carrots
Diced Onions
Diced Celery

WHITE ROUX
4 tbsp butter
6 tbsp Plain Flour

White Roux

1. Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

2. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.

3. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

Main Recipe

4. Gently cook morepoix and carrot in butter without colour.

5. Add water, cook until tender and water is totally evaporated.

6. Add roux and mix. Cook out for a few minutes.

7. Blend mixture until smooth.

8. When cool add eggs and cream.

9. Butter timbales and fill.

10. Poach in a water bath at 160 - 180 °C until firm.

500 ml Milk
5 ml Vanilla Essence
20 gm Wattle Seed
5 Egg Yolks
150 gm Sugar
25 gm Leaf Gelatine
500 m Cream

1. Place milk, wattle seed and vanilla essence n a sauce pan and bring to the boil.

2. In a large bowl whisk together the egg yolks and sugar, add the milk slowly and combine well.

3. Return to the saucepan and return to the stove, cook gently, stirring continously until the mixture coats the back of the spoon, remove from the heat and stir until mixutre has cooled slightly.

4. Soak gelatine leaves in water until soft and drain off al excess water, add to the mixture.

5. Pass thorugh a fine strainer into a clean bowl and allow to cool.

6. Place the cream in a bowl and whisk until soft peaks form.

7. ONLY WHEN THE EGG AND GELATINE MIXTURE IS COOL AND AT THE POINT OF SETTING FOLD IN THE WHIPPED CREAM.

8. Fill the dariole moulds with the mixture and refrigerate for 1 hour.

9. Turn out by dipping the mould quickly in hot water.

300 gr Sugar
150 ml Water
1 lt Milk
300 gr Eggs
175 gr Egg Yolks
120 gr Sugar
Vanilla Essence

1. Boil sugar and water until golden brown, then adjust to disired consistency.

2. Add approximately 100-150 ml boiling water to the mixture.

3. Pour caramel mixture into the base of dariole moulds to approximately 5-7 mm deep.

4. Place dariole moulds into freezer until caramel is set.

5. Warm milk, then add to whisked egg and sugar mixture and flavour as desired with vanilla essence.

6. Pass miture through a fine strainer into a basin then fill the prepared dariole moulds.

7. Place moulds into a cast iron dish and half fill with hot water.

8. Place in oven and coo at approximately 150-165 °C for 30-45 minutes.

9. Caramel creams are left a few hours to chill before loosening around the top edges of the mould and shaking upside down into a serving dish.

30 g Dried Apricots
1 tbsp Amaretto Liqueur
125 g White Chocolate
1/2 Cup Blanched Almonds
75 g Dark Cooking Chocolate
15 g Copha
100 g Chocolate Sprinkles

1. Finely Chop dried apricots, soak in Amaretto for at least 10 minutes.

2. Melt white coclate over hot water, stair in finely chopped almonds and apricot-amerotto mixture.

3. Refrigerate until firm.

4. Roll into 1.5 cm balls, refrigerate.

5. Melt dark chocolate and copha over hot water.

6. Dip truffles in chocolate, roll in chocolate sprinkles.

7. Set and store in refirgerator.

125 g Dark Cooking Chocolate
30 g Pistachio Nuts

FILLING:
90 g Dark Cooking Chocolate
2 tbsp Cream
15 g Butter
1 Egg Yolk
2 tsp Rum

1. Melt chocolate over hot water, cool.

2. Spread inside of small foil cases with chocolate using brush or back of teaspoon, refrigerate until set.

3. Pipe filling into cases, sprinkle with slivered pistachio nuts.

4. Refrigerate 15 minutes, peel away foil cases (if desired). Store in refrigerator.

FILLING:

5. Melt chocolate and cream in saucepan over low heat, do not boil.

6. Remove from heat, cool 5 minutes, stir in butter and egg yolk with wooden spoon, add rum, beat until thick.

NOTE:

To shell pistachio nuts, bring small pan of water to the boil, add nuts, simmer 4 minutes, drain. Shell nuts and peel away brown skin. (Makes about 25)

125 gr Glace Cherries
1/4 Cup Dark Rum
90 g Dark Chocolate, Chopped
60 g Chopped Pecans or Light Walnuts

1. Combine cherries and rum in a bowl, stand overnight.

2. Melt chocolate over hot water.

3. Drain cherries, pat dry with absorbent paper, coat each cherry in chocolate.

4. Place onto foil covered tray, refrigerate until almost set.

5. Roll cherries in watnuts/pecans, regrigerate until set.

200 G Roll Prepared Marzipan
150 g Dark Chocolate, Melted
Whole Blanched Almonds
50 g Milk Melts, Melted

1. Gently roll marzipan to sausage shape about 20 cm long, trim ends, cut into 1 cm slices.

2. Dip slices into dark chocolate, place slices onto foil covered tray, top with almonds, allow to set at room temperature.

3. Drizzle each chocolate with Milk Melts.

6 Apples
4 tbsp Sugar
1/4 cup Water
1 Cup Plain Flour
2 tsp Ground Ginger
2 tsb Bicarbonate of Soda
3 tsbp Butter
1/4 Cup Brown Sugar
1 Egg
2 tsbp Golden Syrup
1/2 Cup Milk

1. Preheat oven to 180 °C

2. Peel and core apples. Cut into slices.

3. Combine apples, sugar and water in a saucepan.

4. Cover, bring to the boil, and boil for 5 minutes until apple has broken down to a pulp. Cool.

5. Sift flour, ginger and soda into a bowl.

6. Rub in butter until mixture resembles fine breadcrumbs.

7. Stir in brown sugar.

8. Beat egg, golden syrup and mil together.

9. Add to flour mixture. Beat until smooth.

10. Place apple pulp in base of a greased 20 cm pie plate or cake tin.

11. Pour ginger mixture evenly on the top.

12. Bake in a moderate oven for 30 to 35 minutes.

13. Cut into slices and serve with cream or custard (or both if desired).

1 Cup Plain Flour
1 Cup Self-Raising Flour
1/2 tsp Salt
6 tbsp Butter
1 Egg
60 ml Milk
2 tbsp Castor Sugar

FILLING:

6 Cooking Apples
1/4 Cup Sugar
120 ml Water
2 Cloves (optional)

1. Preheat oven 200 °C or 400 °F

2. Peel and core apples. Slice into pieces in large saucepan with sugar, water and cloves. Cover with lis and cook on moderate heat until tender.

3. Meanwhile - sift flour and salt into a bowl, rub in butter with fingers until mixture resembles fine breadcrumbs.

4. Add sugar - beat milk and egg together.

5. Make a well in flour mixture and stir in millk mixture gradually with kitchen knife until mixture comes away from sides of bowl as piece of dough.

6. Turn onto floured surface knead lightly. Cut into 2.

7. Roll out (middle to edge) evenly to size of tart plate. Transfer on rolling pin and carefully line plate and trim tart plate carefully. Fill with apple mixture and put on second layer of pastry.

8. Use a little milk on edges so layers seal. Trim edges with sharp knife cleanly. Decorate and glaze with milk. Bake for 30 - 40 minutes or until crisp and golden.

500 g Raw Peanuts with Red Skins
2 Cups Sugar
1 Cup Water
1/2 tsp Red Colouring

1. Combine all ingredients in a large saucepan.

2. Stir over low heat until sugar has dissolved.

3. Bring to the boil steadily, uncovered for 10 minutes. DO NOT BURN!!!

4. Remove from heat, stir constantly with a fork until sugar crystalizes around the peanuts.

5. Turn out onto tray to cool. Do not touch.

6. Fill saucepan with water and return to stove. This will dissolve any hard sugar mixture and make washing-up easier.

7. Put peanuts into container when cool.

3 tbsp Rice
2 1/2 Cup Milk
1/4 Cup Sugar
1 tsp Vanilla
1 Small Can Crushed Pineapple
1 1/4 Cup Cream

1. Wash rice. 2. Bring milk to the bol in a saucepan and sprinkle in rice.

3. Reduce heat to simmer, cover (low heat) for 30 - 40 minutes or until milk has been absorbed.

4. Remove from heat, add sugar and vanilla (cool).

5. When cool, fold in drained pineapple and whipped cream.

6. Refrigerate.

3 Eggs, (separated)
1/2 Cup Sugar
2 tbsp Butter
1 Cup Milk
1/3 Cup Lemon Juice
1/4 Cup Self-Raising Flour
1/2 Cup Sugar (extra)

1. Preheat oven to 190 °C

2. Separate egg yolks & egg whites

3. Beat egg yolks with 1/2 cup sugar until light and creamy.

4. Beat in melted butter, milk, sifted flour and lemon juice

5. Beat egg whites until soft peaks form

6. Add extra sugar gradually. Continue beating untilfirm peaks form.

7. Fold into lemon mixture.

8. Pour into a grease 1.25 lt ovenproof dish.

9. Bake in a moderate oven for 50 to 60 minutes.

470 g Can Crushed Pineapple
500 g Mixed Fruit
6 tbsp Butter
1 Cup Sugar
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
1 Cup Plain Flour
1 Cup Self-Raising Flour
2 Eggs

1. Preheat oven 190 °C.

2. Line a deep 20 cm round cake tin with two thicknesses of paper bringing paper 5 cm above edges of tin.

3. Combine undrained pineapple, chopped fruit, butter, sugar, spice and soda in a saucepan.

4. Stir over low heat until sugar is dissolved.

5. Bring to the boil and boil incovered for 3 minutes.

6. Allow to cool.

7. Sift flours together.

8. Add beaten eggs and dry ingredients to cooled fruit mixture. Mix well.

9. Spread evenly into prepared tin.

10. Bake in a moderate oven for 1 1/2 to 2 hours or until a skewer inserted in the middle comes out clean.

11. Cover and allow to coo in tin.

18 g Butter
3/4 Cup Sugar
2 Eggs
1 1/2 Cups Plain Flour
1 tsp Cinnamon
1 tsp Mixed Spice
8-10 Cooking Apples
1/4 Cup Icing Sugar

1. Preheat oven 190 °C.

2. Beat butter and sugar to a cream.

3. Add lightly beaten eggs and beat well.

4. Sif flour, cinnamon and mixed spice together.

5. Stir into creamed mixture.

6. Spread half the mixture over base of a well-greased 18 cm x 28 cm lamington tin.

7. Spread evenly with apple.

8. Spread remaining cake mixture evenly oven apple.

9.Bake in a moderate oven for 50 minutes.

10. Allow to cool in tin. Sprinkle with icing sugar and cut into pieces.

1/2 Cup Plain Flour
2 Eggs
3/4 Cup Milk
1 Small Can Crushed Pineapple
1 tbsp Custard Powder
1 Passionfruit
Whipped Cream

1. Sift dry ingredients into a bowl.

2. Add lightly beaten eggs and stir until mixture is smooth and free of any large lumps.

3. Gradually add milk, stirring to a smooth batter.

4. Allow to stand for 30 minutes.

5. Heat pan and grease well.

6. Place batter in a small jug and pour 2 to 3 tablespoons of pancake mixture into the pan, swirling patter evenly around the pan.

7. Cook over bedium heat until lightly golden brown.

8. Toss or turn pancake and cook other side.

9. Repeat with remaining batter.

10. Heat crushed pineapple and custard powder in saucepan.

11. Stir until mixture thickens and boils.

12. Add pulp of 1 passionfruit. Allow tocool.

13. Divide mixture between pancakes, roll up and top with whipped cream.

10 Poached Pears
500 g Sweet Pastry

GLAZE:

200 g Golden Syrup
100 g Butter
75 g Cornflour
1/2 Lemon Zest

CRUMBLE:

225 g Flour
150 g Brown Sugar
225 g Butter
200 g Crushed Macadamia Nuts

1. First prepare the crumble by creaming the butter and sugar, add the nuts and flour and work to a smooth paste and refrigerate.

2. Line flan rings with sweet pastry.

3. Fill the base of the faln with the pears cut into halves and stork removed.

4. Combine the syrup, butter, cornflour/arrowroot and lemon zest in a saucepan and warm, brush over the pears.

5. Rub the cold crumble mix through a course grater ove the pears until evenly covered.

6. Bake at 190 °C until crumble is golden brown, dust with icing sugar.

7. Serve immediately upon removal from the oven.

6 - 7 Thin Sliced White Bread (or bread of your choising)
75 g Melted Butter
100 g Sultanas
1 1/2 lt Milk
3 - 4 Drops of Vanilla Essence
9 Eggs
175 g Sugar
50 g Castor Sugar

1. Remove the crusts on bread, cut each slice into four triangles and dip into the melted butter.

2. Wash sultanas well then sprinkle into bottom of the pie dishes. Cover with the triangles of bread neatly overlapping.

3. Place the milk and vanilla essence in a pan and warm. Mix the eggs and sugar in a basin and add the milk while stirring.

4. Pass the custard through a fine strainer over the bread in the pie dishes. Sprinkle with the castor sugar.

5. Place the pie dishes in deep tray and half fill the tray with warm water. Place in the oven at approx. 170 °C and cook for 35 - 40 minutes.

6. Clean the pie dishes and place on dish papers on flat dishes. Surround with pie collars.

1 cup Plain Flour
90 g Butter
2 tbsp Water, approx.

FILLING:
3 Eggs
3/4 cup Light Glucose Syrup
1 cup Brown Sugar
30 g Butter melted
1 1/4 cups (125 g) Pecan Nuts

1. Preheat oven 180 - 190 °C.

2. Sift flour into bowl, rub in butter. Add enough water to make ingredients cling together. Press dough into a ball, knead gently on a lightly floured surface until smooth, cover, refrigerate for 30 minutes.

3. Roll dough on a lightly floured surface large enough to line a 24 cm round loose-based flan tin. Lift pastry into tin gently, ease into side, trim edge. Place tin in oven tray, line pastry with baking paper, fill with dried beans or rice. Bake in a moderately hot oven for 10 minutes, remove paper and beans/rice, bake further 10 minutes or until pastry is lightly browned, cool.

FILLING:

4. Combine eggs, glucose syrup, sugar, butter and nuts in a bowl and mix well.

5. Pour filling into pastry case, bake in a moderately slow oven for 55 minutes or until set, cool.

250 gram butter, chopped
150 gram dark eating chocolate, chopped
2 cup (440g) white sugar
1 cup (250ml) hot water
1/3 cup (80ml) whisky
1 1/2 cup (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (25g) cocoa powder
2 eggs, beaten lightly
cocoa powder or icing sugar, for serving

1. Preheat oven to 160 °C (140 °C fan-forced). Grease a 23cm-square slab pan. Line base and sides with baking paper.

2. Combine butter, chocolate, sugar, water, whisky and in a medium saucepan. Stir over low heat, until mixture is smooth; cool. Stir in sifted flours and cocoa, then eggs.

3. Pour mixture into pan. Bake 1 hour 15 minutes. Stand for 10 minutes. Turn onto wire rack to cool. Serve dusted with cocoa powder or icing sugar, if desired.

125 g (2/3 cup) Glace Cheeries
1/4 cup Dark Rum
90 g Dark Chocolate, chopped
60 g (1/2 cup) Chopped Pecans or Light Walnuts

1. Combine cherries and rum in a bowl, stand overnight.

2. Melt chocolate over hot water, (using 2 saucepans).

3. Drain cherries, pat dry with absorbent paper, coat each cherry in chocolate.

4. Place into foil covered tray, refrigerate until almost set. Roll cherries in pecans, refrigerate until set.

1 1/2 cups Plain Flour
2 tbsp Icing Sugar
125 g Butter
2 Egg Yolks
1 tsp Water, approx.

CUSTARD CREAM:

2 Eggs
1 Egg Yolk
1/2 cup Sugar
1 1/2 tbsp Cornflour
3/4 cup Milk
1/2 cup Cream
1 tbsp Grand Marnier

TOPPING:

1 tsp Gelatine
1/3 cup Water
1/2 cup Apricot Jam
2 tsp Grand Marnier 12 Strawberries, Halves/Slices
1 cup Grapes (green/black), halved
2 Kiwi Fruit, sliced
425 g can Apricot halves, drained & sliced
2 Peaches sliced

1. Preheat oven 190 °C.

PASTRY:

2. Sift flour and icing sugar into a bowl, rub in butter. Add egg yolk and enough water to make ingredients cling together.

3. Knead on a lightly floured surface until smooth. Divide mixture into 12 equal portiongs, roll each portion to fit shallow patty pans or small fluted flan tins.

4. Prick pastry all over with a fork. Bake in a moderately hot oven for 10 minutes or until golden brown, cool.

CUSTARD CREAM:

5. Whisk eggs and egg yolk, sugar and cornflour in a bowl until thick.

6. Heat milk and cream in a sauce pan, gradually whisk in egg mixture. Whist over low heat until thickened (do not boil).

7. Stir in Grand Marnier, cover and cool.

8. Sprinkle gelatine over water, stir, dissolve over pan of simmering water.

9. Heat apricot jam in a small sauce pan, strain, stir in Grand Marnier and gelatine mixture, cool until beginning to thicken.

TO ASSEMBLE:

10. Spread custard cream evenly into pastry cases. Arrange fruit in a decroative pattern over custard. Brush fruit with apricot glaze. Refrigerate until firm.

PASTRY:

1 cup Plain Flour
1 tbsp Sugar
90 g Butter
1 Egg Yolk
2 tsp Water

FILLING:

470 g can Crushed Pineapple
2 Strips Lemon Rind
2 tbsp Custard Powder
1/4 cup Lemon Juice
1 Egg Yolk
2 Passionfruit

MERINGUE:

2 Egg Whites
1/3 cup Castor Sugar

1. Preheat oven 190 °C.

PASTRY:

2. Sift flour and sugar into a bowl rub in butter until mixture resembles fine breadcrumbs. Add combined beaten egg yolk and water, mixt to a firm dough.

3. Turn pastry onto a lightly floured surface, roll out to fit base and side of a 23 cm flan tin. Trim edges of pastry, prick base and sides with fork.

4. Bake in a moderately hot over 12 to 15 minutes or until pastry is cooked and golden brown, cool.

MERINGUE:

5. Beat 2 egg whites in abowl until firm peaks form, gradually add 1/3 cup castor sugar, beating well after each addition, beat until sugar has dissolved.

FILLING:

6. Drain crushed pineapple, reserve syrup, add enough water to syrup to measure 1 cup. Put liquid into a saucepan, add lemon rind, lemon juice and custard powder, blend until smooth.

7. Stir until sauce boils and thickens. Remove from heat, discard lemon rind, stir in lightly beaten egg yolk, passionfruit pulp and drained pineapple, cool.

8. Spread cooled filling over base of pastry case, top with meringue, bake in a moderate oven for 3 to 5 minutes or until meringue is set and golden brown.

450 g Can Crushed Pineapple
125 g Butter
1/2 cup Castor Sugar
2 Eggs
1 1/2 cups Self-Raising Flour

COCONUT TOPPING

1/2 cup Brown Sugar
1/2 cup Plain Flour
1/2 cup Coconut
60 g Butter

1. Preheat oven to 190 °C. Grease a 20cm ring pan, line base with paper, grease paper.

2. Drain pineapple, reserve 1/2 cup syrup.

3. Cram Butter and sugar in a small bowl with electric miser until light and fluffy, beat in eggs one at a time, beat until combined.

4. Transfer mixture to a large bowl, stir in half the sifted flour and half the reserved syrup, then remaining flour and syrup.

5. Spread half the mixture evenly cover base of prepared pan, top with well drained pineapple and half the topping.

6. Spread with remaining cak mixture, sprinkle with remaining topping.

7. Bake in a moderate oven for about 50 minutes, stand five minutes before turning on to a wire rack to cool.

COCONUT TOPPING: 8. Combine sugar, flour, coconut in a bowl, rub in butter.

3 Eggs
600 ml Milk
1/2 tbsp Sugar
1/2 tsp Vanilla
Pinch Nutmeg
1/2 tbsp Butter

BREAD & BUTTER CUSTARD

1/4 cup Sultanas
Thin Slices Triangles of Bread (White, Wholemeal or anyother bread of your choice)

1. Preheat oven 180 °C.

2. Beat eggs well, add milk, sugar and vanilla.

3. Stir well until sugar has dissolved, add sultanas.

4. Strain into greased oven proof dish, arrange bread triangles in dish on top of custard.

5. Be sure bread is saturated with custard before baking.

1/3 cup Water
1 tbsp Dry Instant Coffee
3/4 cup Sugar
125 g Butter
3 Eggs seperated
1 1/2 cups Self-Raising Flour

CHOCOLATE SYRUP:

1 cup Sugar
2/3 cup Water
50 g Dark Chocolate, chopped

1. Preheat oven to 190 °C.

2. Combine water and coffee in a small saucepan, add sugar, stir constantly over heat without boiling, until sugar is dissolved.

3. Bring to the boil, remove from heat, cool syrup to room temperature.

4. Separate eggs.

5. Combine butte and egg yolks in a small bowl, beat with electric mixer until light and creamy.

6. Gradually pour syrup in a thin stram into batter mixture while motor is operating.

7. Transfer mixture to a large bowl, stir in sifted flour.

8. Beat egg whites in a small bowl until soft peaks form, fold into batter mixture in 2 batches.

9. Spread into prepared pan, bake in a moderate oven for about 40 minutes or until firm.

10. Stand for a few minutes before turning onto wire rack.

CHOCOLATE SYRUP:

11. Combine sugar and water in a small saucepan.

12. Stir constantly over heat, without boiling, until sugar is dissolved.

13. Bring to the boil, reduce heat, simmer, uncovered without stirring for 3 minutes.

14. Add chocolate, stir until completely melted.

15. Brush hot cake with hot syrup.

25 g Compressed Yeast
75 ml Warm Water
2 cups Plain Flour
1/2 tsp Salt
1/4 x 50 mg Asorbic Acid Tablet
1 1/2 tbsp Margarine
1 1/2 tbsp Evaporated Milk or 1/4 cup Scalded Milk
3/4 cup Pie Apple
1/4 tsp Cinnamon

COCONUT BUTTER ICING:

3/4 cup Icing Sugar
3 tsp Butter
1/2 tsp Vanilla
1/3 cup Coconut
Hot Water

1. Preheat oven to 190 °C to 220 °C.

2. Crumble yeast into a small bowl. Add half the warm water and stir well to disperse yeast.

3. Sift flour and salt together. Add crushed asorbic acid tablet.

4. Rub in margarine. Add sugar.

5. Make a well in the centre and pour in evaporated milk, yeast mixture and remaining warm water.

6. Mix well with a knife to form a moist dough.

7. Turn onto a floured surface and knead thoroughly for 10 minutes until dough is smooth and satin-like.

8. Cover with a clean cloth and stand in warm place for 5 minutes.

9. Knead dough lightly and divide into 4 equal pieces.

10. Roll each piece into a 7.5 cm x 30 cm strip.

11. Spread apple down centre of each strip and sprinkle lightly with cinnamon.

12. Fold each strip in half, lengthwise, and seal edges.

13. Roll gently into a sausage shape.

14. Twist 2 dough rolls together and place on a greased oven tray.

15. Cover with a clean cloth and prove for 20 minutes in a warm place.

16. Bake in amoderately, hot oven for 20 minutes.

COCONUT BUTTER ICING:

17. Mix icing sugar, butter, vanilla and coconut together in a bowl.

18. Add sufficient hot water to make a stiff icing.

19. Spread on top of twist while still hot.

4 tbsp Gelatine
1 cup Cold Water
4 cups Sugar
2 cups Boiling Water
2 tsp Vanilla
2 tsp Lemon Juice
250 g Coconut

1. Sprinkle gelatine over cold water.

2. Put sugar and boiling water in large saucepan.

3. Stir over low heat until sugar has dissolved.

4. Bring to the boil and stirl in gelatine mixture.

5. Boil stadily uncovered for 20 minutes.

6. Allow to cool to lukewarm.

7. Pour into a lard bowl. Add vanilla and lemon juice.

8. Beat until thick and white.

9. Pour into a lamington tin that has been rinsed out with cold water.

10. Refrigerate until set.

11. Cut into squares with wet knife while still in tin.

12. Toss in toasted coconut.

13. Keep refrigerated.

PASTRY:

1/2 cup Plain Flour
1/2 cup Self-Raising Flour
Pinch of Salt
3 x 20 ml spoon Margarine
20 ml spoon Castor Sugar
50 ml Cold Water

LEMON MIXTURE:

1/2 cup Water
1 tbsp Cornflour
2 Eggs
Pink Colouring
Juice of 1 Lemon
1/2 tsp Lemon Rind
1/2 cup Sugar
1 tsp Butter

MERINGUE:

2 Egg Whites
2 Heaped tbsp Castor Sugar

1. Preheat oven 190 °C.

LEMON MIXTURE:

2. Place all ingredients in a small saucepan. Stir with wooden spoon over low heat till it boils.

3. Add a few drops of pink colouring to deepen yellow colour.

PASTRY:

4. Sift flours and salt into a bowl. Rub margarine through with fingertips.

5. Add sugar and mix well. Mix to a dry dough with water.

6. Turn onto a lightly floured board and knead until smooth.

7. Roll out onto a greased tart plate. Trim and decorate.

8. Prick bottom. Brush with milk. Bake in a moderate over for 10 minutes.

9. Fill with lemon mixture.

MERINGUE:

10. Beat egg whites until stiff. Gradually add sugar.

11. Beat in lightly until stif enough to hold its shape.

12. Pil on top of filling in tart.

13. Bake in a slow oven until crisp and light brown.

SHORT PASTRY:

2 cups Self-Raising Flour
1/2 cup Dripping from Margarine
1/2 tsp Salt
1/2 cup Cold Water

FILLING:

1 tbsp Butter
1 Onion, finely chopped
2 Rashers Bacon
2 Tomatoes
2 Eggs
125 g Matured Cheese
1 Small Tin Whole Kernal Sweet Corn
Salt & Pepper
Curry Powder to taste

1. Preheat oven 190 °C

PASTRY:

2. Sift flour and salt into a bowl. Rub dripping through with finger tips.

3. Stir in cold water to make a firm, not moist, dough.

4. Cut in half. Roll one piece to a rectangular shape and line a greased slice tray.

FILLING:

5. Melt butter in a saucepan, add onion and cook well but do not brown.

6. Ad finely chopped bacon. Cook about 5 minutes.

7. Chop tomatoes, add to the saucepan and cook until soft. Remove from heat.

8. Add grated cheese, drained sweet corn, beaten eggs, pepper and salt, curry powder.

9. Pour into pastry-lined tin.

10. Roll the second half of pastry to cover and seal edges with milk.

11. Brush pastry with milk, and bake in a moderately hot oven until golden brown, approx. 1/2 hour.

12. Cut unto slices (6 across & 4 down).

BASE:

1 cup Self-Raising Flour
1 cup Coconut
1 cup Brown Sugar
125 g Butter/Margarine

FILLING:

400 g Can Condensed Milk
1 1/2 tbsp Butter
2 tbsp Instant Coffee Powder
2 tbsp Golden Syrup
60 g Walnuts (chopped)

TOPPING:

155 g Dark Chocolate
30 g White Vegetable Shortening

1. Preheat oven to 190 °C.

FILLING:

2. Put condensed milk, butter, golden syrup and instant coffee over heat until coffee has dissolved and mixture has thickened.

3. Stir in walnuts.

BASE:

4. Sift flour into a bowl, stir in coconut and brown sugar, melt butter, add to the dry ingredients.

5. Mix well. Press mixture into greased and paper lined lamington tin (28 cm x 18 cm). Bake in a moderate oven for 15 minutes.

6. Remove from oven. Pour prepared coffee filling over. Return to oven for further 10 minutes.

TOPPING:

7. Place chopped chocolate and vegetable shortening into top of a double saucepan, stand over hot water, stir until melted.

8. Place chocolate mixture on top of slice. Cut into squares when set.

?

4 Eggs, separated
3/4 cup Castor Sugar
3/4 cup Self-Raising Flour
1/4 cup Arrowroot
Pinch of Salt
1/4 cup Cocoa
2 tbsp Honey
2 tbsp Hot Water

1. Preheat oven to 190 °C.

2. Sift flour, arrowroo and cocoa together, seprate egg whites and yolks.

3. Beat egg white until soft peaks form.

4. Add sugar gradually, beating well after each addition.

5. Add egg yolks. Beat until combined.

6. Sift dry ingredients three times.

7. Fold dry ingredients lightly into egg mixture.

8. Mel honey in hot water. Fold into mixture and mix well.

9. Pour mixture into two well-greased 20 cm sandwich tins.

10. Bak in a moderate oven for 15 to 20 minutes.

11. Cool on a wire rack covered with a clean cloth.

12. When cold, join together with whipped cream and sprinkle top with sifted icing sugar.