Add 250ml of rice to a microwave safe bowl.
Add a pinch of salt and 625ml of boiling to the rice and cover with a tea towel.
Microwave for 23 minutes.
Do not open the microwave oven door – stand the rice for another 10 minutes.
Flake the rice and serve.
Yields about 35 squares.
250ml sugar
250g butter, cubed
2 eggs
a pinch of salt
10ml baking powder
750ml flour
125ml apricot jam
Preheat your oven to 180℃ and spray a swissroll pan (32cm x 22cm) with cooking spray.
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed until creamy.
Add the eggs and beat on high speed for 1 minute.
Scrape the mixture down and mix again.
Add the salt, baking powder and flour to a mixing bowl and stir to mix.
Turn the mixer to a low speed and add a few spoons of flour at a time, allowing time for it to integrate into the mixture before adding more flour.
Remove the dough from the mixing bowl and divide in two portions.
Press the one portion of dough into the swissroll pan and even it out with your hands.
Spoon the apricot jam on top and spread it evenly over the dough layer.
Push the other portion of dough through a coarse grater, as though you are grating it. The dough is very soft and you will have to push it through with the heel of your hand and then spread it evenly over the jam layer.
Bake in the oven for 25 minutes and cool completely on a cooling rack.
Slice into squares or fingers once cold and store in an airtight container.
500ml self-raising flour
30ml flour
30ml caster sugar
150g butter, cubed
125ml milk
1 egg
10ml vanilla
125ml brown sugar
5ml ground cinnamon
25g butter, cubed
20g butter, melted
Glaze:
375ml icing sugar, sifted
15ml boiling water
Preheat your oven to 180℃ and spray a 24-hole mini-muffin tin with cooking spray.
Add the self-raising and regular flours, caster sugar and butter to a food processor and process to fine crumbs.
Tip the mixture into a mixing bowl.
Add the milk, egg and vanilla to a jug and whisk together.
Pour the wet ingredients into the dry ingredients and stir to combine. The dough will be very sticky. Set aside.
Add the brown sugar and cinnamon to a bowl and stir to mix.
Add the 25g butter and rub it into the sugar with your fingers.
Flour a work surface and divide the dough in half.
Roll out to 35cm x 20cm rectangle.
Sprinkle half the sugar and butter mixture evenly over the surface and roll it into a long, tight log.
Trim the edges neatly and then cut the log in to 1,5cm slices.
Place each slice in a hole in the muffin tin.
Melt the 20g butter and brush it on to the swirls.
Bake in the oven for 15 minutes.
Remove and cool on a cooling rack.
For the glaze:
Add the icing sugar to a small bowl and pour in 15ml of boiling water.
Mix together and drizzle over the swirls.
Stand the cookies for 20 minutes to set, before serving.
300g ice cream
225g self-raising flour
food colouring, 3 colours of your choice
250ml icing sugar, sifted
vermicelli sprinkles
Preheat your oven to 200℃ and line a 22cm x 12cm loaf tin with baking paper.
Scoop the ice cream into a mixing bowl and allow it to melt. (You may melt it in the microwave as long as you don’t allow it to become hot).
Beat with an electric whisk until it is really fluffy.
Sift the flour over the ice cream and fold it in until well combined.
Spoon the batter into a loaf tin and randomly drip some food colouring on to the batter.
Swirl the colouring through with the tip of a knife.
Bake the loaf for 30 minutes.
Remove from the oven and cool on a cooling rack.
Sift the icing sugar into a bowl and add 30ml of boiling water.
Mix through and pour over the top of the loaf, allowing it to run down.
Sprinkle the vermicelli over and allow 20 minutes to set.
Slice and serve.
750ml Rice Krispies (puffed rice cereal)
250ml peanut butter, I like the crunchy
125ml maple syrup
250g chocolate, chopped
60ml butter, cubed
Line a 200cm x 200cm baking tin with baking paper.
Add the Rice Krispies to a large mixing bowl and set aside.
Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted.
Remove from the heat and stir through.
Pour this mixture over the Rice Krispies and mix until well combined.
Spoon into the prepared baking tin, level it out and refrigerate for one hour.
Cut into bars.
125ml vegetable oil
2 eggs
125ml buttermilk
10ml vanilla
250ml brown sugar
80ml cocoa powder, sifted
15ml instant coffee granules
250ml flour
5ml baking powder
2,5ml bicarbonate of soda
1,2ml salt
Frosting:
125g butter, room temperature
10ml vanilla
30ml instant coffee granules
500ml icing sugar, sifted
30ml milk
Preheat your oven to 180℃ and line a cupcake baking tin with paper cups.
Add the vegetable oil, eggs, buttermilk and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
Add the sugar and mix at high speed for 2 minutes.
Turn the mixer to a low speed and add the cocoa powder and coffee.
Add the flour, baking powder, bicarbonate of soda and salt to a separate bowl and stir to mix.
Turn the mixer to a low speed and add spoonfuls of the flour mixture, waiting for it to be incorporated before adding more.
Spoon the batter in the paper cups, filling each three-quarter-full.
Bake the cupcakes for 22 minutes or until a toothpick inserted into the centre of one, comes out clean.
Cool on a cooling rack.
For the frosting:
Add the butter, vanilla and coffee granules to the bowl of a stand mixer fitted with the paddle attachment and mix on high speed.
Add the sifted icing sugar in three batches and then drizzle in the milk.
Mix at high speed for 2 minutes.
Spoon the frosting into a piping bag and pipe on to the cupcakes.
250g cream cheese, room temperature
90g butter, room temperature
120g flour
5 eggs, separated
125ml milk, room temperature
60ml passionfruit pulp
110g caster sugar
icing sugar, to dust
Preheat your oven to 140℃ and line a 22cm cake tin with baking paper. If you are using a loose-bottom tin you have to wrap the bottom and sides with tin foil to waterproof it.
Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment.
Cream together on a high speed and scrape down in between mixing.
Add the flour and mix on low speed until combined.
Add the egg yolks and mix again.
Drizzle in the milk with the mixer running.
Now do the same with the passionfruit pulp.
Set the mixture aside.
Add the egg whites to a large bowl and whisk to soft peaks.
Add the caster sugar a spoonful at a time until all is incorporated.
Now for the whites into the batter in three batches, with a spatula.
Spoon the batter into the prepared cake tin and place it in a roasting tin.
Pour very hot water into the roasting tin so that it comes 2-3 cm up the sides.
Place in the oven and bake for 90 minutes.
Turn off the oven , open the oven door and stand the cake in the oven for 15 minutes.
Remove the cake from the roasting tin and cool on a cooling rack until warm.
Remove the cheesecake from the tin by inverting it on to a plate.
Remove the baking paper and invert back onto a serving plate.
Leave the cake to cool completely.
Dust the cake with icing sugar and slice to serve.
2,5ml coffee granules
7,5ml vanilla essence
90ml sugar
30ml cocoa powder, sifted
20ml cornstarch
2,5ml salt
90ml whipping cream
2 egg yolks
375ml milk
45ml butter, cubed
80g chocolate, finely chopped
Add the coffee and vanilla to a small cup and stir together to dissolve the coffee. Set aside.
Add the sugar, cocoa powder, cornstarch and salt to a saucepan and whisk together.
Add the cream and egg yolks and whisk until incorporated. Scrape the corners of the saucepan, making sure you get all the ingredients and whisk again.
Pour in the milk and whisk once more.
Now place the saucepan over medium-high heat and cook, whisking constantly.
Keep going until the mixture has thickened and is bubbling all over the surface – it should take 5-7 minutes.
Cook for another 30 seconds and then remove the saucepan from the heat.
Add the butter and chocolate and whisk until melted and fully incorporated.
Add the coffee and vanilla and whisk to blend.
Place a sieve over a bowl and pour the mixture through.
Place a piece of plastic wrap directly on the pudding’s surface and refrigerate for 2 hours.
Whisk the pudding by hand for one minute before serving.
4 + 3 ripe bananas
125ml yoghurt
2 eggs
250ml sugar
2,5ml ground cinnamon
5ml vanilla
a pinch of salt
500ml flour
15ml baking powder
150g butter, melted
160g sugar
30ml water
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Peel 4 bananas and halve them in their length.
Arrange cut-side down in the prepared baking tin and set aside.
Peel the other 3 bananas and mash them with a fork.
Add to a bowl with the yoghurt, eggs, sugar, cinnamon, vanilla and salt.
Mix together.
Sift in the flour and baking powder and mix together until smooth. The mixture will be very stiff.
Add the melted butter and mix again until all of the butter has been absorbed into the batter. Set aside.
Add the 160g sugar and 30ml water to a small saucepan set over medium-high heat.
Stir until the sugar has dissolved.
Simmer the mixture WITHOUT STIRRING until it turns a caramel colour.
Remove from the heat and pour it over the bananas in the prepared baking tin.
Now pour the batter into the tin and spread it out evenly.
Place in the oven and bake for 35 minutes.
Remove the cake and cool in the baking tin for 15 minutes.
Invert the cake on to a serving plate and cut into squares to serve.
My Whisk and I 