Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 12
- 2 cups water
- 1 1/2 cups packed chopped dates
- 4 teaspoons baking soda
- 1/3 cup butter, softened
- 1 1/4 cups granulated sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 cup butter
- 1 1/4 cups packed light brown sugar
- 3/4 cup whipping cream
- 1/2 teaspoon good quality vanilla
Recipe
- 1 line 9 - inch (2.5l) square metal cake pan with parchment paper or grease; set aside.
- 2 in sauce pan, bring water and dates to boil; boil until soft and light caramel colour, about 5 minutes. remove from heat; stir in baking soda. let cool, about 20 minutes.
- 3 in large bowl, beat softened butter with sugar until light; beat in eggs, 1 at a time.
- 4 in separate bowl, whisk together flour, baking powder and ginger; stir into butter mixture alternately with date mixture, making 3 additions of dry ingredients and 2 of date mixture.
- 5 scrape into prepared pan. set filled pan in a large shallow pan; pour enough hot water to come 1 inch (2.5cm) up the sides of the pan.
- 6 bake in the center of a 350°f (180°c) oven until tester inserted in center comes out clean, about 1 1/2 hours.
- 7 toffee sauce: meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. add cream and bring to simmer; simmer, stirring occasionally, until thickened slightly, about 5 minutes. stir in vanilla. serve warm with pudding.
- 8 (to make a head: let pudding cool completely; cover with plastic wrap and refrigerate for up to 2 days or cover with heavy-duty foil and freeze for up to 2 weeks. let sauce cool; cover and refrigerate for up to 2 days).
Total Time: 2 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 2 hrs
Ingredients
- 3 3/4 cups semi-sweet chocolate chips (divided)
- 1/2 cup margarine (or butter, divided)
- 1/3 cup water
- 1 (1 1/2 ounce) package fat-free sugar-free instant chocolate pudding mix
- 3 cups powdered sugar
- 2 (14 ounce) cans sweetened condensed milk
- 1/4 teaspoon imitation vanilla
Recipe
- 1 for the first layer, melt 3/4 cups of the chocolate chips, 3/8 cups margarine, and water together in a large microwavable bowl in the microwave on high for 1 minute.
- 2 stir the bowl, then return to the microwave for another minute, or until butter is melted; stir.
- 3 add dry pudding mix, and stir until well blended.
- 4 add powdered sugar, 1 cup at a time, stirring until well blended after each addition.
- 5 press into foil-lined 8-inch square pan, and place the pan in the refrigerator as you work on the second layer.
- 6 for the second layer, microwave 3/4 cups of the chocolate chocolate chips and the remaining 1/8 cup of the margarine in large microwavable bowl on high for 1 1/2 minutes or until the margarine is melted. stir until chocolate is completely melted.
- 7 spread over pudding mixture.
- 8 place the pan in the refrigerator as you work on the last layer.
- 9 for the last layer, combine the remaining 2 1/4 cups of the chocolate chips, 2 cans of condensed milk, and 1/4 teaspoons vanilla extract in a large microwaveable bowl, microwave it for a minute.
- 10 stir the bowl, and return it to the microwave for another minute. repeat this process until all of the ingredients are melted together.
- 11 pour the mixture over the fudge.
- 12 place the fudge into the refrigerator for about 2-4 hours, or until the fudge is set.
- 13 once the fudge is ready, cut the fudge into about 64 pieces. you can store any leftover fudge (i doubt there'll be any) wrapped in wax paper in an airtight container in the refrigerator for up to 2 weeks.
- 14 enjoy!
Total Time: 47 mins
Preparation Time: 20 mins
Cook Time: 27 mins
Ingredients
- Servings: 22
- 22 unbaked frozen dough rolls
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup dry butterscotch pudding mix
Recipe
- 1 place bread rolls in a casserole dish.
- 2 sprinkle brown sugar and pudding mix over rolls.
- 3 pour melted butter over the top.
- 4 let rise overnight.
- 5 bake @ 375°f for 25-27 minutes.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 3 tablespoons quick-cooking tapioca
- 2 cups milk
- 1/3 cup packed brown sugar
- 1/8 teaspoon salt
- 2 egg yolks
- 1 tablespoon butter
- 1/2 teaspoon vanilla
Recipe
- 1 in a saucepan, combine the tapioca and milk. set aside for 5 minutes.
- 2 add the brown sugar, salt and egg yolks, mix well.
- 3 cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. the tiny pearls of tapioca will become more visible as the cook.
- 4 remove from the heat and stir in the butter until it melts.
- 5 add the vanilla. the pudding will continue to thicken as it cools.
- 6 pour equal amounts into 4 serving cups. chill for about an hour until cold.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 3 cheeks frozen mangoes, thawed
- 1 cup mango nectar
- 1 tablespoon lemon juice
- 1/2 cup coconut milk (not cream)
- 1/2 cup pouring cream
- 2/3 cup caster sugar (fine sugar)
- 10 g gelatin powder
Recipe
- 1 use a food processor-puree the mango, nectar and lemon juice until smooth. leave the mango puree in the processor bowl.
- 2 add the coconut milk, cream and caster sugar to a saucepan. bring to a simmer and stir for about 5 minutes, until the sugar dissolves. sprinkle over the gelatin and quickly whisk until the gelatin is dissolved.
- 3 add the milk mixture to the mango puree in the food processor bowl. process until well combined.
- 4 strain the mixture through a sieve to remove any lumps. strain into a jug.
- 5 pour the pudding mixture into 6 serving bowls or ramekins. cool 10 minutes on your benchtop.
- 6 refrigerate the puddings overnight or for at least 6 hours, until set.
- 7 serve drizzled with some extra coconut milk or fruit.
- 8 cooking time does not include refrigeration time.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 2 lbs strawberries
- 1 cup sugar (or to taste)
- 1 quart water (reserve 1/2 cup)
- 1/2 cup cornstarch
- 1 tablespoon lemon juice (fresh only, please)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup water
- cold heavy cream
Recipe
- 1 hull and rinse berries. add to water and bring to a boil over medium heat. add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). lower heat to medium-low.
- 2 dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. bring to rolling boil, stirring constantly. continue stirring and allow pudding to boil a few minutes until thickened. ladle into individual serving bowls. cool.
- 3 to serve: sprinkle with sugar and serve with cold, heavy cream.
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 4
- 2 tablespoons butter, room temperature
- 3/4 cup brown sugar
- 4 slices bread, crusts trimmed, buttered and cubed (stale bread or heels work fine)
- 1/2 cup raisins
- 2 eggs
- 2 cups half-and-half
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- whipped cream, garnish
Recipe
- 1 coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). pat the brown sugar over the butter.
- 2 arrange 1/3 of the bread cubes in a single layer on top of the sugar. sprinkle with 1/3 of the raisins. repeat with the layering with the remaining bread and raisins.
- 3 in a small bowl beat together the eggs and half and half, vanilla and salt. pour mixture over the bread/raisins.
- 4 cover pan and set over boiling water. cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
- 5 remove from heat and remove top pan from the boiling water. let cool for 10 minutes or so and then invert onto a serving platter. serve with whipped cream if desired.
