Peppermints and Diamonds

Sticky Date Pudding  Dried dates, coarsely chopped 200g  Bicarbonate soda 1 teaspoon Boiling water 310ml (1 and 1/4 cups)  Olive oil 60ml (1/4 cup) .  Eggs 2 Brown Sugar 200g (1 cup, firmly packed)  Self-Raising flour 150g (1 cup)  Mixed spice 1/4 t Butterscotch Sauce   Butter  140g  Brown sugar 150g  2/3cup, firmly packed)  Thickened cream 300ml Method  1.Combine dates, soda and boiling water in the bread pan. Close the lid and ailow the mixture  to stand for 5 minutes.  2.Add remaining ingredients into the bread pan in the order listed. Wipe any spills around the be pan.  3.Press the Menu button to program (7) Cake.  4.Select 1kg size, Light Crust Colour and press “Start”. Cake will be baked in the number of a hours indicated.  5.Allow the cake to cool in the bread pan for at least 5 minutes, before removing. Loosen the (sides with a heatproof plastic spatuia and gently slide out onto...

Ingredients For the filling: 600g rhubarb, chopped into 2-3cm pieces 100g caster sugar (adjust to taste) 1 orange (zest and juice) 1 tsp vanilla extract 1 tbsp cornflour For the crumble topping: 150g plain flour 50g rolled oats 100g butter, chilled and diced 75g light brown sugar 50g chopped nuts (e.g., almonds or hazelnuts) 1 tsp ground cinnamon --- Instructions 1. Preheat oven to 180°C (350°F). 2. Prepare the filling: In a bowl, toss the rhubarb with the sugar, orange zest, orange juice, vanilla extract, and cornflour until well coated. Transfer the mixture to an ovenproof dish. 3. Make the crumble topping: In a mixing bowl, rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Stir in the oats, sugar, nuts, and cinnamon. 4. Assemble the crumble: Evenly spread the crumble topping over the rhubarb mixture, ensuring all the fruit is covered. 5. Bake: Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is soft and ...

This tangy and sweet lemon meringue pie features a buttery crust, a silky lemon filling, and a fluffy meringue topping—perfect for any occasion! --- Ingredients For the Pastry Crust: 1 ½ cups (225g) plain flour 125g unsalted butter, chilled and cubed ¼ cup (30g) icing sugar 1 egg yolk 2-3 tbsp cold water For the Lemon Filling: 1 ½ cups (375ml) water 1 cup (220g) caster sugar ½ cup (60g) cornflour ½ cup (125ml) freshly squeezed lemon juice (about 2-3 lemons) 2 tsp lemon zest 50g butter 4 egg yolks For the Meringue: 4 egg whites 1 cup (220g) caster sugar 1 tsp vanilla extract --- Instructions Step 1: Make the Pastry Crust 1. Preheat the oven: Set to 180°C (350°F). 2. Mix the pastry dough: In a food processor, pulse the flour, butter, and icing sugar until it resembles breadcrumbs. Add the egg yolk and 2 tbsp of cold water, pulsing until the dough comes together. Add an extra tablespoon of water if needed. 3. Chill the dough: Wrap the dough in cling film and refrigerate for 30...