by Grace York
Step 3
Punch down the dough and knead just until smooth. Shape into twelve balls, and arrange in a 30cm x 20cm baking tray. Set aside to rise until they've doubled in size.
Step 4
Preheat your oven to 200oC (400oF). Combine the plain flour with 1/4 cup of water, adjusting flour to water ratio to ensure a smooth paste, and use it to pipe crosses onto the buns. If you don't have a piping bag, a ziplock bag with the corner cut off will work well. Bake for ten minutes at 200oC (400oF), then turn down to 180oC (350oF) and bake for another fifteen minutes.
Step 5
To make the glaze, place sugar and water in a small saucepan over medium heat. Cook, stirring, for three minutes or until sugar dissolves and mixture thickens slightly. Brush over warm buns.
HUMMINGBIRD CAKE
INGREDIENTS
2 cups self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1 cup brown sugar
1/2 cup desiccated coconut
1/2 cup pecans, chopped
2 eggs, lightly beaten
2 large, ripe bananas, mashed (roughly 1 cup mashed banana)
3/4 cup sunflower or canola oil
450g (1 pound) crushed pineapple, drained
CREAM CHEESE ICING
60g (2 ounces) butter, softened and chopped
125g (4.5 ounces) light spreadable cream cheese
1/2 teaspoon vanilla essence
1 1/2 cups pure icing sugar, sifted
METHOD
Step 1
Preheat your oven to 180oC (350oF). Grease and line the base of a 6cm deep, 22cm springform pan.
Step 2
Sift flour, bicarbonate of soda, and cinnamon into a large bowl. Add brown sugar, coconut, and pecans. Stir to combine.
Step 3
Combine eggs, bananas, and oil in a large jug. Add egg mixture and pineapple to the dry ingredients. Gently stir to combine, then spoon into prepared pan.
Step 4
Bake for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean. Cool in pan for five minutes before turning out onto a wire rack to cool completely.
Step 5
To make the icing, combine butter, cream cheese, vanilla and icing sugar with an electric mixer until smooth. Spread icing over cooled cake.
Tip from Addison
If your bananas aren't quite ripe enough, add a tablespoon of honey to the mix.
ISAAC'S FAVOURITE PECAN CINNAMON SCROLLS
INGREDIENTS
1 cup warm milk
2 teaspoons (or 7g sachet) dried yeast
1 tablespoon caster sugar
3 cups plain flour
1/2 teaspoon salt
1 egg, lightly whisked
80g (2.7 ounces) butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
3/4 cup pecans, chopped
1/2 cup icing sugar
BUTTERSCOTCH SAUCE
50g (2 ounces) butter
1/3 cup brown sugar
2 tablespoons maple syrup
1 tablespoon thickened cream
1 teaspoon ground cinnamon
METHOD
These are a little fiddly and time-consuming to make, but so worth it!
Step 1
Combine milk, yeast, and caster sugar in a bowl. Set aside for five minutes.
Step 2
Place flour and salt in a large mixing bowl and make a well in the centre. Add the milk mixture and egg, and stir until you have a sticky dough. Turn out onto a floured surface and knead for five minutes or until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a tea towel, and set aside for an hour to rise.
Step 3
While you wait for the dough to rise, make the butterscotch sauce. Combine all the sauce ingredients in a saucepan and heat over a medium heat for 2 to 3 minutes, stirring, until the mixture boils and thickens. Set aside to cool.
Step 4
Grease a 22cm springform pan and line it with baking paper. Using an electric mixer, beat the butter, sugar, and cinnamon in a bowl until smooth and creamy.
Step 5 – the tricky bit.
Turn the dough onto a lightly floured surface and knead until smooth. Use a rolling pin to roll out a 30x40cm rectangle. Spread with a third of the cinnamon mixture. Fold a short side of the dough over two thirds of the filling, and then fold again over remaining third. Roll out again to a 30x40cm rectangle, spread with the second third of the cinnamon mixture, and fold into thirds again. Roll out into a 30x40cm rectangle, spread with the last of the cinnamon mixture, and sprinkle with pecans. Drizzle over one third of the butterscotch sauce. From a long edge roll the dough to encase the filling into a log, and then cut crossways into eight scrolls.
Step 6
Preheat your oven to 200oC (400oF). Pour the remaining sauce over the base of the prepared pan. Arrange the scrolls, cut side up, in the pan over the sauce. Cover and set aside for 15 minutes to rise.
Step 7
Bake for 10 minutes. Turn the oven down to 180oC (350oF). Bake, covering with foil if over-browning, for 30 minutes or until golden and cooked through. Set aside for 30 minutes to cool. Remove from pan.
Step 8
Place icing sugar in a small bowl. Add enough water to make a runny paste. Drizzle over the top of the scrolls.
JAFFA SLICE
INGREDIENTS
BASE
1 cup plain flour
80g (3 ounces) butter, chopped
2 tablespoons brown sugar
1 egg yolk
1 to 2 tablespoons chilled water
TOP
200g (8 ounces) Jaffas
1/2 cup plain flour
1/4 cup self-raising flour
1/3 cup cocoa powder
1 1/2 cups firmly packed brown sugar
1 teaspoon finely grated orange rind
200g (8 ounces) butter, melted
3 eggs, lightly whisked
Chocolate sauce, to drizzle
METHOD
Step 1
Preheat your oven to 180oC (350oF). Lightly spray a 20cm x 30cm slice pan with oil, and line base and two long sides with baking paper. Let the paper overhang so you easily can lift out the finished slice later.
Step 2
For the base, process the flour, butter, and sugar in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and enough water and process until the mixture comes together. Press evenly over the base of the prepared pan.
Step 3
Bake the base for 15 minutes or until light golden and cooked through. Set aside to cool completely.
Step 4
Place the Jaffas in a small, sealable plastic bag. Wrap in a tea towel and gently pound with a meat mallet or rolling pin until roughly crushed. Set aside 2 tablespoons of the crushed Jaffas.
Step 5
Sift the flours and cocoa into a large bowl. Stir in the sugar and orange rind. Make a well in the centre and add the butter and eggs, mixing until well combined. Spread the mixture over the base, and sprinkle evenly with most of the crushed Jaffa, pressing it lightly into the mixture.
Step 6
Bake for 25 to 30 minutes, or until a skewer inserted into the middle comes out clean. Set aside in the pan to cool completely. Cut into slices, drizzle with chocolate sauce, and sprinkle with remaining crushed Jaffa.
JAM AND CREAM SPONGE CAKE
INGREDIENTS
6 eggs
3/4 cup caster sugar
2/3 cup self-raising flour, sifted
1/3 cup plain flour, sifted
Whipped cream
Jam
Icing sugar to dust
METHOD
Step 1
Preheat oven to 180oC (350oF). Lightly grease and line two 20cm sponge pans, then dust with a little flour.
Step 2
Beat eggs with an electric mixer or hand-held beater for 2 minutes. Gradual
ly add the sugar and beat for a further 5 minutes or until pale. Fold in sifted flours and two tablespoons hot water.
Step 3
Divide the mixture between the two pans and bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean. Set aside for five minutes to cool slightly, then turn out onto a wire rack to cool completely.
Step 4
Spread one sponge with jam, top with cream, and place the other sponge on top. Dust with sifted icing sugar.
JUSTIN'S FAVOURITE COCONUT AND LIME CAKE
INGREDIENTS
1 1/2 cups self-raising flour
1/2 cup desiccated coconut
2 teaspoons finely grated lime rind
1 cup caster sugar
125g (4.5 ounces) butter, melted
2 eggs
1 cup coconut milk
LIME DRIZZLE ICING
1 1/2 cups icing sugar mixture
2 tablespoons lime juice
METHOD
Step 1
Preheat oven to 180oC (350oF). Grease and line a loaf pan with baking paper.
Step 2
Combine flour, coconut, lime rind, and sugar in a mixing bowl. Whisk the melted butter, eggs, and coconut milk in another bowl or jug, and add to the dry ingredients. Stir to combine, and pour into the prepared loaf pan.
Step 3
Bake for 45 minutes, or until a skewer inserted into the middle comes out clean. Set aside to cool in the pan for five minutes before turning onto a wire rack to cool completely.
Step 4
To make the lime drizzle icing, place the lime juice in a bowl and keep adding icing sugar mixture until you have a runny paste. Drizzle over the cooled cake.
LEMON DRIZZLE CAKE
INGREDIENTS
225g (8 ounces) butter, softened
225g (8 ounces) caster sugar
4 eggs
225g (8 ounces) self-raising flour
Zest and juice of 1 lemon
85g (3 ounces) icing sugar
METHOD
Step 1
Preheat oven to 170oC (340oF). Grease and line a loaf tin.
Step 2
Beat butter and sugar together (preferably with an electric mixer) until light and fluffy. Add eggs, one at a time, beating well. Add flour and lemon zest, and mix until smooth.
Step 3
Pour the batter into the lined loaf tin and bake for 40 minutes or until a skewer comes out clean.
Step 4
When the cake is cool, make the icing by mixing together the icing sugar and lemon juice to form a thickish drizzle. Poke holes in the top of the cake with a skewer and drizzle the icing over the top.
ORANGE & POPPYSEED MUFFINS
INGREDIENTS
2 1/2 cups self-raising flour
1 teaspoon baking powder
2/3 cup caster sugar
1 1/2 tablespoons poppyseeds
1/3 cup olive oil
1/2 cup buttermilk
2 eggs, lightly whisked
Juice and zest of 3 large oranges
100g (3.5 ounces) cream cheese
1/4 cup pure icing sugar
METHOD
Step 1
Preheat oven to 200oC (400oF). Place twelve muffin cases in a muffin pan.
Step 2
Sift flour and baking powder into a bowl. Stir in sugar and poppyseeds. Make a well in the centre.
Step 3
Reserve 1/2 teaspoon orange zest and one teaspoon orange juice for the frosting. Whisk oil, buttermilk, eggs, and remaining orange juice and zest in a jug. Pour into the well in the dry ingredients. Gently fold until just combined. Divide mixture between muffin cases and bake for 15 to 20 minutes or until a skewer comes out clean. Cool in the pan for five minutes before placing on a wire rack to cool completely.
Step 4
Place cream cheese and icing sugar in a small bowl. Using a wooden spoon, beat until light and fluffy. Add in the reserved orange juice and zest and stir until well combined. Spread on top of cooled muffins.
PORTUGUESE CUSTARD TARTS
INGREDIENTS
4 egg yolks
1/2 cup caster sugar
2 tablespoons cornflour
1 1/2 cups milk
2 teaspoons vanilla extract
Juice of one lime (optional)
2 sheets puff pastry
METHOD
Step 1
Whisk egg yolks, sugar, and cornflour together in a saucepan until fully combined. Gradually whisk in milk until smooth, then whisk in the lime juice if using.
Step 2
Cook over a medium heat, stirring, until mixture thickens and comes to the boil. Immediately remove from the heat and stir in vanilla extract.
Step 3
Transfer the custard to a bowl, cover surface with cling wrap, and leave to cool.
Step 4
Preheat oven to 200oC (400oF), and lightly grease a twelve-hole muffin tray.
Step 5
Cut one frozen pastry sheet in half, and place one half on top of the other. Do the same with the other one. Leave them for five minutes to defrost.
Step 6
From the short end, roll up the pastry tightly and cut the resulting log into six rounds. Lay each pastry round on a lightly floured surface and roll out into a 10cm circle with a rolling pin.
Step 7
Press pastry rounds into the muffin tin and spoon in the cooled custard.
Step 8
Bake for 20-25 minutes or until pastry and custard are golden. Leave in the muffin tin for five minutes, then transfer to a wire rack to cool (if you can resist them that long!).
RASPBERRY, PEAR, AND BANANA BREAD
INGREDIENTS
150g (5.2 ounces) butter, chopped and softened
1 cup brown sugar
2 eggs
2 ripe bananas, peeled and mashed
1 ripe pear, peeled and either mashed or grated (depending on how ripe)
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup fresh or frozen raspberries
METHOD
Step 1
Preheat your oven to 180oC (350oF). Grease a loaf pan and line the base and long sides with baking paper. Let the paper overhang so you easily can lift out the finished loaf later.
Step 2
Cream butter and sugar with an electric mixer until pale. (You can do this by hand if you don't have an electric mixer, but who's got time for that?) Add eggs, one at a time, mixing well between additions.
Step 3
Stir in banana and pear. Sift flour and baking powder over mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
Step 4
Spoon mixture into prepared loaf pan and bake for 40 to 50 minutes or until a skewer inserted into the middle comes out clean. Cool in pan for ten minutes before turning out onto a wire rack to cool completely.
Tip from Addison:
Resist the temptation to eat this one warm, it is actually better once cooled.
RASPBERRY WHITE CHOCOLATE CHIP BROWNIES
INGREDIENTS
200g (7 ounces) dark chocolate, chopped
200g (7 ounces) butter, chopped
1 1/4 cups caster sugar
3 eggs
1 cup plain flour
1/3 cup cocoa powder
1/4 cup sour cream
150g (5 ounces) fresh or frozen raspberries
100g (3.5 ounces) white chocolate, finely chopped
Icing sugar, to dust
METHOD
Step 1
Preheat the oven to 180oC (350oF). Grease and line the sides of a slice pan.
Step 2
Melt the dark chocolate and butter together either in a saucepan over low heat while stirring, or in the microwave in thirty second bursts stirring in between. Set aside for five minutes to cool slightly, then stir in the sugar and eggs.
Step 3
Combine flour and cocoa po
wder in a mixing bowl. Add in the chocolate mixture and sour cream, stir until combined. Fold in half the raspberries and white chocolate until just combined.
Step 4
Pour the mixture into the prepared pan, and sprinkle with the remaining raspberries and white chocolate.
Step 5
Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Step 6
When cool, turn the brownie onto a clean work surface and cut into whatever shape you like. Dust lightly with icing sugar to serve.
Tip from Addison:
These make a great birthday or Christmas gift. Get a nice gift box, line it with tissue paper, and stack the brownies in. You could also add some fun size chocolate bars, or another treat the gift recipient loves!
SCONES
