Panetonne Trifle

Years ago ‘The Age’ published a recipe for a Trifle made from Panetonne, Raspberries and Orange juice. For some reason I always think I haven’t kept the recipe, but I have and now that I’ve dug it out, I remember it was in the Saturday mag which is an insert into the paper. Quite simply this is one of my FAVOURITE desserts! It’s so good, that even though I keep thinking, no, I won’t make it this Christmas, looking at it, I think how can I not?

I leave out the alcohol and don’t bother with the Meringue and use whipped cream instead. But I will give you the full recipe and you can decide what you prefer.

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You will need:

1 cup sugar

1 cup water

500g Raspberries (Frozen is fine) – you can also use a mix of berries, but the raspberries are gorgeous.

2tbs maraschino liqueur

zest of 1 orange

1kg Panetonne sliced into 1-2cm rounds (1/2 an inch) – you will find these at any good Italian grocer, the market etc and in Australia you should get a very nice one for no more than $10 I go for one with sultanas etc in them.

Crema Pasticcera

8 egg yolks

250g Caster sugar

100g plain flour

1 litre milk (1000mls) 2.11 USA pints according to Google

1 vanilla bean split

Meringue

6 egg whites

1 cup caster sugar

What to do:

Heat the sugar and water in a small saucepan until the sugar has dissolved. Cook until syrup has reduced to about a cup. Remove from the heat and add a handful of berries and the liqueur, mix well and set aside.

Cut the remainder of the berries into small pieces and mix with the orange zest. If the raspberries are small or you’re using frozen berries you won’t need to cut them up.

To Make Crema Pasticcera:

Whisk the egg yolks and sugar in a stainless steel bowl for 5 minutes until creamy, add the sifted flour and stir until smooth. Heat the milk and vanilla bean in a saucepan to just before boiling point. remove vanilla pod, then slowly whisk the hot milk into the egg mixture. Return the mixture to the saucepan and whisk until thick over a steady heat – Do NOT walk away! Allow the mixture to cool for 2 minutes before removing it from the stove. Place the Crema Pasticcera (Custard) into a clean bowl and cover with a piece of baking paper that is tucked down into the bowl, touching the custard which prevents the formation of a skin, refrigerate until cold.

To Assemble:

I think ideally you want to assemble the trifle in a glass bowl so you can see the layers. Place a layer of panetonne around the bottom of a large bowl, then pour over 1/2 the berry syrup. Place a layer of custard over the panetonne and then some of the berries and repeat the layering process until you have used up all your ingredients.

To make Meringue:

Whip the egg whites and sugar until they form stiff peaks. Pipe or spoon the meringue over the top of the last layer in the bowl and run a flame torch over the meringue till it begins to colour. This is where I substitute the meringue for whipped cream, not because I don’t have a blow torch, but because it’s already RICH enough and I am always a bit hesitant about whether the meringue will be cooked.

This would easily serve 8-10 people, as it’s really rich and we always have leftovers which are very yummy for a boxing day breakfast šŸ˜‰

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Apple & Blackberry Crumble

Thanks to Peppa Pig the kids are having this tonight for dessert. Zachie requested by asking Mummy do we have any apples? Do we have any Blackberries? Yes, yes Zachie we do… why? Can you please make apple and blackberry crumble?

Apple and Blackberry CrumbleI made a small one probably enough to serve 2-3 or 4 for kids. It’s a very easy dish to make and takes no time at all!

You will need

Apples

Blackberries

Sugar

Water

Butter

Plain Flour

I worked on equal parts of apples to blackberries, for this one it was 2 Royal Gala apples to about a cup of blackberries. (If you’re using frozen make sure they’re Australian Grown and packaged to avoid any nasty chemicals, or better yet use fresh ones.

Simply stew the fruit in about 1/2 a cup of water. When the fruit is soft but still holding it’s shape add sugar to taste and reduce the liquid. Pour the fruit and syrup into an oven proof dish. Heat your oven to 180 degrees Celsius. While the fruit is cooking rub butter into the sugar and flour so that you have the consistency of wet sand. I used approx 1 cup of flour to 1/3 cup of sugar and 100g of butter, you want the crumble mix to hold together if you crush it in your hand.

Sprinkle over the fruit and bake for approx 20 mins or until golden brown.

Serve with either ice cream or cream.

 

100’s & 1000’s Cupcakes aka Funfetti Cupcakes

I have seen a few images of these cakes or cupcakes around since joining Pinterest a while ago and thought they look amazing and delicious and would be great for birthday parties – bit of frivolous fun.

Zachie’s birthday was earlier in the week and when I was thinking about what we’d have at the party I asked him what he’d like and he went through a list of his favourite foods, cheese & chutney sandwiches, cucumber, carrots etc and cakes, red, blue, yellow, green and so on. Now while I am a bit of a whizz in the kitchen I wasn’t about to make a cake in every colour of the rainbow which is where the 100’s & 1000’s cupcakes came into play. I’d already decided on the chocolate cake for his actual birthday cake and thought I need to find a recipe for cup cakes.

The hunt began – Google has lots of ideas, but they all seem to use a packet mix and that is so far from my style it’s not funny! I then found Sweet Peony Blog who had a recipe for home made cup cakes – which looked like it would for the most part work, so we had a trial run and Voila! They’re delicious, I doubled the quantity for the party as I wanted 24 cakes and when I tried it intially I got 12 fairly perfect little cakes, I topped them with Vanilla Buttercream Icing as she suggests, but it was way too sickly sweet even for my taste buds. I have iced my cupcakes with a Lemon cream cheese icing which was perfect with just the right amount of sweetness without going over the top. Below is the recipe which I doubled to make 24 cupcakes you can halve it if you only want 12.

You will need:

450g or 3 cups plain flour
2 teaspoon baking powder
210g or 1 cup butter
450 g or 2 cup sugar
4 eggs
3 tsp vanilla extract
175ml or 2/3 cup milk
1/2 cup 100’s & 1000’s

Pre heat your oven to 180 degrees celsius or 350 farenheit & line a 12 cupcake tin with patty pans or cupcake liners.

Cream the butter, sugar & vanilla until it’s light & fluffy and the sugar is completely dissolved. Add the eggs one at a time ensuring that you beat well after each addition, Sift the flour & baking powder over the butter mixture and as you start to mix this slowly pour the milk in and beat well to combine, remove the beaters, scrap off the excess and very gently fold in the 100’s & 1000’s – you need to do this carefully as you don’t want the dye from the sprinkles to come off, if this happens they will taste great, but you will end up with the cupcakes being a funny colour.

Divide the mixture evenly between each cupcake in the tins & bake until golden or a toothpick comes out clean. Remove from the oven and allow to cook for 5 mins in the tin before moving to a cooling rack.

For the Icing you will need:

125 g Butter softened

125g Cream Cheese, softened

1 1/2 cups of pure icing sugar, sifted

Juice of 1 lemon

100’s & 1000’s for the tops.

Cream the butter, cream cheese and sifted icing sugar together, add 1/2 the lemon juice and check the consistency, if it’s really thick still you can add some more lemon juice, if you feel that you have added a bit too much lemon juice and the icing is too runny, you can add another 1/2 a cup of icing sugar. You can also refrigerate the icing for 20 mins or so so it thickens up again.

Spread the icing over the cupcakes with a pallet knife and decorate with the 100’s & 1000’s.

Chocolate Cake

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So tomorrow is our son Zachie’s 4th birthday, we had a party for him today at Hays Paddock, a fantastic park in Kew East, there is an enclosed section which has an adventure playground and loads of room to run around, there are a couple of ovals as well just to make sure there is enough space for just about everyone!

It’s autumn here in Melbourne and we had a glorious day of sunshine & cool breezes without a cloud in the sky. I saw a cake similar to the design I made and always thought it’d be great for our boy who loves everything to do with trucks and construction.

You will need

250g Butter

400g Sugar

250g Self Raising Flour

50g Cocoa

1 tsp Vanilla

200ml Milk

4 Eggs

Pre heat your oven to 170 degreesĀ Celsius.

Cream the butter & sugar until it’s light and fluffy, add the eggs one by one beating well in between. Sift the flour & cocoa and add to the mix, while slowly beating pour in the milk, mix well for about a minute and ensure it’s all combined.

Grease & line a 26 cm spring form or round tin, pour the batter into prepared tin and bake at 170 degreesĀ Celsius for approx 40 mins or until a skewer comes out clean.Ā  Allow to stand in the tin for 5 mins or so and then remove and allow to cool completely.

You could leave it at that, but I made some chocolate butter icing, for which you’ll need 250g butter softened, 3 cups pure icing sugar and a tablespoon of cocoa, make sure you sift the icing sugar to remove all the lumps and add to the butter after you have creamed it and it’s light and fluffy, also add the cocoa.

I used violet crumbles & small snickers bars as the rocks, violet crumble is chocolate covered honeycomb.

Enjoy & happy happy birthday my darling boy – I love you right up to the moon and back and up again and back! xxx Mumma

Passionfruit Cake

Delicious? Yes it is and oh so easy to make.. Light, fluffy and something you could easily whip up in no time… I promise!

You will need:

250g Butter

400g Sugar

1tsp Vanilla extract

2 large ripe passionfruit (the Pulp only)

4 eggs

300g Self Raising Flour

200ml Milk

What to do:

Pre heat your oven to 170 degrees celsius or 320 farenheit. Grease & line the base of a spring form tin, measuring 26cm.

Cream the butter, sugar & vanilla until it’s light & fluffy and the sugar is dissolved. Add the eggs one at a time and beat after each addition. Add the passionfruit pulp, mix and then slowly add the milk beating on a very low speed, then spoon in the sifted flour, mix well, but not too much, say for a minute or so. Pour into the prepared tin and bake for approx 40 mins.

Would go beautifully with some passionfruit icing as well and whipped cream on the side, but hubby isn’t a fan of icing so I went with icing sugar (powdered sugar).

Enjoy! xx

Chocolate Pecan Brownies

I had an urge for chocolate yesterday so I should at least share this recipe with you all, it’s very delicious, easy to make and something you can get the kids involved in making too, although Sophie isn’t that interested in eating it at this stage. No great loss there I say… This recipe is a bit lighter & cakey rather than stodgy as brownies often are, I am not sure whether it’s me, the oven or what, but they are yummy so I am not concerned.

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You will need

1 cup of Pecans roughly chopped

250g Butter softened

1tsp Vanilla

1 1/2 cups of sugar

1/4 cup brown sugar

4 eggs

1 1/2 cups plain flour

3/4 cup cocoa powder

1/4 tsp baking powder

What you do

Preheat your oven to 170 degreesĀ Celsius. Cream the butter, sugars & vanilla until light & fluffy, add the eggs one at a time mixing well between each addition. Sift the flour, cocoa & baking powder and then fold into the batter, add the chopped pecans & mix well. Pour into a lined tin, I used a round 26cm spring form tin which was lined on the based & sides greased. This resulted in good sized chunks of brownies about 3-4 cm high. Not too big, not too small. Bake for 40-50 mins or until your skewer comes out clean when tested, cool in the tin and guard with your life.