Recipes of the week

Method:

Preheat oven to 180°C. Grease a 1.5-litre (6-cup) ovenproof dish well.

Melt butter with milk in a medium saucepan. Remove from heat; stir in vanilla and raw sugar, then sifted flour and cocoa. Spread mixture into dish.

Sift brown sugar and the extra cocoa over the mixture. Gently pour boiling water over the mixture — run the water over the back of a large spoon to distribute the water evenly and to stop large holes forming in the pudding.

Bake pudding for 40 minutes or until the centre is firm. Stand for 5 minutes before serving; dust with more sifted cocoa.

Serve pudding with dollops of double cream or scoops of vanilla ice-cream.

Tip: To make a richer pudding, replace CSR Brown Sugar with CSR Dark Brown Sugar.

Easy Apple Pie

Ingredients:

Method:

Preheat oven to 190°C. Divide pastry into two pieces. Roll out one to line a 23cm pie dish.

Slice apples thinly and sprinkle with lemon juice.

In a mixing bowl combine CSR White Sugar, cinnamon and cloves. Add the sugar mixture to the sliced apples; toss to mix.

Fill pastry-lined pie dish with apple mixture; dot with butter. Roll out the other piece of pastry and cut 3cm strips that are long enough to reach the diameter of the pie tin. Weave layers in between each other over top of pastry filling to create a lattice pattern. Seal and flute edge.

Cover the edge with foil to prevent burning. Bake in oven for 25 mins. Remove the foil and bake 20 to 25 mins more or until golden.

Source: https://www.csrsugar.com.au/recipes

Golden Syrup Pudding

Serves 6

Ingredients:

Method:

Grease a 4-cup (1 litre) capacity pudding basin. Pour golden syrup in base.

Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well after each addition. Stir in the flour and milk, in alternating batches, until just combined. Spoon into the prepared basin and smooth the surface.

Layer a sheet of baking paper and foil together on a work surface. Fold a 3cm-wide pleat down the centre. Cover the basin, paper-side down, with the paper and foil. Secure with a lid or kitchen string. Roll up the edges of the paper and foil.

Place an upturned saucer in the base of a large saucepan. Place the pudding basin on top of saucer. Pour in enough boiling water to reach halfway up the side of basin.

Place over medium-low heat. Cook, covered, for 2 hours or until a skewer inserted in the centre of the pudding comes out clean.

Remove basin from the saucepan. Set aside for 5 mins before turning onto a serving plate. Cut into wedges and serve with extra golden syrup and ice-cream.

Jammy Sponge Pudding

Serves 8

Ingredients:

Method:

Grease a 4-cup (1 litre) pudding basin. Spoon jam into the prepared basin.

Use an electric mixer to beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Add the flour and milk in alternating batches and stir until just combined. Spoon into basin. Smooth the surface.

Cut a 30cm square of baking paper and a 30cm square of foil. Place paper on top of foil. Fold the centre to pleat. Place over the basin, foil-side up. Use a lid or tie string twice around the top to secure. Scrunch paper and foil tightly around the rim of the basin.

Place an upturned saucer in base of a slow cooker. Place the pudding on top. Pour in enough boiling water to come halfway up the side of the basin. Cover the slow cooker. Cook on high for 3-4 hours (or on low for 6 hours).

Set aside for 10 mins to stand before turning onto a serving platter. Cut into wedges.

Source: https://www.coles.com.au/recipes-inspiration