I have no idea why this is called Saturday cake but it is an old family favourite. It has been renamed Footy cake in certain circles as it is such an easy thing to throw together it was made one night when friends were over watching rugby and the sweet cravings kicked in. It's REALLY good when eaten warm, but still good when cool (if it lasts that long).
125g butter
1 tin condensed milk (it's fine to use lite version)
1 cup sultanas (or raisins)
1 packet plain biscuits - crushed.
Melt the butter and condensed milk together then mix with other ingredients. Pour into a lined slice tin and bake 30 - 40 minutes at 180 degrees C. Ice with chocolate icing while still warm.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
Sunday 24 April 2011
DESSERT: Spicy fruit and chocolate bread and butter pudding
This is a fantastic way to use up leftovers or bits of stale fruit buns or hot cross buns. It's pretty flexible in terms of what you add to it so just use this as a guide. This version made last night was not very custardy so next time I would probably add more milk and/or eggs. Just makes sure that the bread is well covered with the custard mix. This is how I made it last night...
4 spicy fruit buns - slice into approx 4 pieces
Chocolate spread (ie Nutella)
3 eggs
Milk - I didn't measure but probably 200 - 300 ml
3 dessert spoons caster sugar
1 dessert spoon cocoa powder
A handful of raisins
2 dessert spoons Pedro Ximenez sherry.
Lightly grease a casserole dish with butter. Spread the pieces of fruit bun with chocolate spread and layer into the casserole with additional raisins between layers.
Whisk eggs, caster sugar, milk, cocoa (I would recommend dissolving the cocoa in a small amount of hot water first as otherwise it is likely to go lumpy) and Pedro X (or brandy). Pour the custard over the bread and push bread down so everything gets soaked. Leave to soak for at least 1 hour.
Cook in a water bath (this keeps the bottom of the pudding more custardy) for approx 45 minutes on 180 deg.
Personally I love hot chocolate puddings with vanilla ice cream but in the absence of ice cream or cream last night we found it was pretty good on its own too. :-) Serves 3 - 4.
Variations:
Add a different liquor
Use any bread /. croissants etc and add fruit and spices according to taste
Add orange zest
4 spicy fruit buns - slice into approx 4 pieces
Chocolate spread (ie Nutella)
3 eggs
Milk - I didn't measure but probably 200 - 300 ml
3 dessert spoons caster sugar
1 dessert spoon cocoa powder
A handful of raisins
2 dessert spoons Pedro Ximenez sherry.
Lightly grease a casserole dish with butter. Spread the pieces of fruit bun with chocolate spread and layer into the casserole with additional raisins between layers.
Whisk eggs, caster sugar, milk, cocoa (I would recommend dissolving the cocoa in a small amount of hot water first as otherwise it is likely to go lumpy) and Pedro X (or brandy). Pour the custard over the bread and push bread down so everything gets soaked. Leave to soak for at least 1 hour.
Cook in a water bath (this keeps the bottom of the pudding more custardy) for approx 45 minutes on 180 deg.
Personally I love hot chocolate puddings with vanilla ice cream but in the absence of ice cream or cream last night we found it was pretty good on its own too. :-) Serves 3 - 4.
Variations:
Add a different liquor
Use any bread /. croissants etc and add fruit and spices according to taste
Add orange zest
DESSERT: Chocolate Caramel Tart
This was a bit of an experiment and an amalgamation of a couple of recipes I have used before. It is very rich. I found that in this version the caramel was a bit grainy which I didn't like particularly, so if you have a better caramel recipe by all means substitute (or be more careful than I was when making it!!)
Base:
1 packet oreo cookies - crushed
Melted butter to moisten - I start with about 100g but don't add it all at once because you don't want the base too buttery... add about half and then gradually to moisten.
Press into a plastic wrap lined tart tin or springform tin and chill.
Caramel:
1 tin sweetened condensed milk
2 Tbsp golden syrup
30g butter
Melt all ingredients together then bring to the boil and simmer gently for 5 minutes or until golden. Cool slightly then pour over the chocolate cookie base and chill.
Chocolate Ganache:
250g dark chocolate
300ml cream
1 tsp vanilla
Bring cream and vanilla to boil then tip over the roughly chopped chocolate and stir until chocolate has melted and the cream and chocolate are amalgamated. Tip into a bowl to cool, then pour over the caramel.
Roughly chop SKOR candy bars (if available - they stock them at our local dairy). I used 3 bars for this recipe. Scatter bits of skor bar over the chocolate and chill. You may wish to freeze to set then take out of the freezer 30 minutes prior to serving.
I found that the chocolate didn't set particularly well in the time frame I had. In the future I would possibly reduce the amount of cream in the ganache to get a better set.
Serve with whipped cream if desired.
Base:
1 packet oreo cookies - crushed
Melted butter to moisten - I start with about 100g but don't add it all at once because you don't want the base too buttery... add about half and then gradually to moisten.
Press into a plastic wrap lined tart tin or springform tin and chill.
Caramel:
1 tin sweetened condensed milk
2 Tbsp golden syrup
30g butter
Melt all ingredients together then bring to the boil and simmer gently for 5 minutes or until golden. Cool slightly then pour over the chocolate cookie base and chill.
Chocolate Ganache:
250g dark chocolate
300ml cream
1 tsp vanilla
Bring cream and vanilla to boil then tip over the roughly chopped chocolate and stir until chocolate has melted and the cream and chocolate are amalgamated. Tip into a bowl to cool, then pour over the caramel.
Roughly chop SKOR candy bars (if available - they stock them at our local dairy). I used 3 bars for this recipe. Scatter bits of skor bar over the chocolate and chill. You may wish to freeze to set then take out of the freezer 30 minutes prior to serving.
I found that the chocolate didn't set particularly well in the time frame I had. In the future I would possibly reduce the amount of cream in the ganache to get a better set.
Serve with whipped cream if desired.
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