Sticky date pudding (For your love one)~

Ingredients (serves 8)

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups White Wings Self-Raising Flour, sifted

• Caramel sauce

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

Method

1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.
2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Apple & mascarpone tarts ~

Apples come into season just as the weather gets cooler, so what better way to enjoy them than in this baked dessert.

Preparation Time

45 minutes

Cooking Time

15 minutes

Makes

4

Ingredients

• Melted butter, to grease
• 125ml (1/2 cup) maple syrup
• 80g butter
• 4 small (about 530g) green apples, cored, each cut into 12 wedges
• 125g mascarpone
• 150ml double cream
• Ground nutmeg, to serve

• Pastry

• 150g (1 cup) plain flour
• 100g chilled butter, chopped
• 2 tsp icing sugar
• 3 tsp water

Method

1. To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and knead until smooth.
2. Preheat oven to 180ºC. Brush four 11cm (base measurement) fluted tart tins, with removable bases, with melted butter. Divide the pastry into 4 portions. Use a lightly floured rolling pin to roll out 1 portion on a lightly floured surface. Line 1 tin with pastry. Trim excess. Repeat with remaining portions. Place on a baking tray. Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.
3. Meanwhile, place the maple syrup and butter in a large frying pan. Bring to the boil, stirring, over medium heat. Add the apple, in a single layer, and cook for 5 minutes each side or until tender. Set aside to cool completely.
4. Gently combine mascarpone and cream in a bowl. Divide the mascarpone mixture among tarts and spoon over apple and syrup. Sprinkle with the nutmeg.

Grand marnier berry tarts with mascarpone cream ~

Enjoy a nightcap of mascarpone and ricotta tarts topped with drunken berries.

Preparation Time

60 - 70 minutes

Cooking Time

20 minutes

Makes

6

Ingredients

• 450g frozen mixed berries
• 80ml (1/3 cup) Grand Marnier
• 1-2 tbs caster sugar
• Melted butter, to grease
• 225g (1 1/2 cups) plain flour
• 2 tbs icing sugar
• 100g butter, chopped
• 1 egg yolk
• 1-2 tbs iced water
• 2 x 250g ctns mascarpone
• 125g (1/2 cup) smooth ricotta
• 2 tbs icing sugar, extra
• 1 1/2 tbs Grand Marnier, extra 

Method

1. Combine the berries, Grand Marnier and caster sugar in a bowl. Set aside for 30 minutes to macerate and thaw.
2. Meanwhile, preheat oven to 180ºC. Brush six 3cm-deep, 8cm fluted tart tins with melted butter. Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just comes together. Turn onto a clean work surface and knead gently until just smooth. Divide the pastry into 6 portions. Roll out each portion on a lightly floured surface until 5mm thick. Line the prepared tins with the pastry and trim any excess pastry.
3. Place tarts on a baking tray and place in the fridge for 10 minutes to chill. Cover the pastry with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 5-10 minutes or until lightly browned and cooked through. Set aside to cool.
4. Place mascarpone, ricotta, extra icing sugar and extra Grand Marnier in a bowl. Gently fold until just combined. Divide the mixture among pastry cases. Top with berry mixture.

Moroccan-style lamb chops~

Create a meal with a some well-chosen staples from the pantry and a few extras!

Ingredients (serves 4)

• 1 tablespoon olive oil
• 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
• 1 large brown onion, cut into wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning
• 400g can crushed tomatoes
• 400g can chickpeas, drained, rinsed
• 2 medium carrots, peeled, cut into 1cm slices
• 1/2 cup chicken stock
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• Couscous, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
2. Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
3. Sprinkle with parsley. Serve with couscous.