Caramel Pecan Brioche Pudding

Decadent and delicious, Bread & Butter Pudding is a classic for a reason! Why not jazz it up and try our Caramel Pecan Brioche Pudding, a rich caramel sauce takes it to the next level 🙌

INGREDIENTS
6 Eggs

1 teaspoon Vanilla Paste

1/3 cup Caster Sugar

1 cup Thickened Cream

1 cup Milk

700g loaf Brioche buttered

1 teaspoon Cinnamon

½ cup Sunbeam Mixed Dried Fruit

1 can condensed milk

1 tablespoon Golden Syrup

65g butter

½ cup Pecans

METHOD
1.     Butter both sides of sliced Brioche and layer in greased pan (mine is 8” x 11”).

2.     Sprinkle dried Mixed fruit and Craisins evenly over bread.

3.     Mix eggs,sugar and vanilla paste until sugar is dissolved,then mix together with Cream and Milk.

4.     Pour egg mix over Brioche and let soak whilst you make your caramel.

5.     In heavy based pan add butter, golden syrup and condensed milk,stir until all melted on low heat. This can then be spooned over Brioche into all gaps, finish by sprinkling Pecans and Cinnamon.

6.     Place in oven 165’c fanforced for 35-45 minutes, or until centre is set.

7.     Enjoy

# You may like to soak Mixed Fruit in a little Brandy!


Salted Valrhona Chocolate & Blackberry Tart

We have a rich and delicious new baking recipe for you to try this week! Follow along with @LarissaTakchi as she shows us her decadent Salted Valrhona Chocolate and Blackberry Tart! 🍫😍

INGREDIENTS
Tart shell (or store-bought):
175g of plain flour
25g of Dutch cocoa powder
1 pinch of salt
25g of icing sugar
125g of unsalted butter, diced and chilled
1 large egg yolk
2 tbsp of water, cold

Chocolate Ganache:
150ml of whipping cream
125g of Valrhona Guanaja 70% Chocolate Bar
1 pinch of salt
250g blackberries – blended into a purée, keeping a hand full fresh

METHOD
To make the pastry, sift together the flour, cocoa, salt, and icing sugar. Rub in the cold butter (using your fingers or a food processor) until the mixture resembles fine breadcrumbs
Mix the egg yolk with the water and add to the mixture to make a dough. Add more water at this point, if you need to. Press the pastry into a ball, wrap in cling film and chill for 1 hour

Roll out the pastry to fill your tin (you will have some spare). Prick the pastry base with a fork and then put it back in the fridge to rest for 2 hours.
Preheat the oven to 200°C/gas mark 6.

Line the case with foil and fill with baking beans. Blind-bake them for 15 minutes. Remove the foil and baking beans and bake them for 5 more minutes. Remove from the oven but leave the case in the tins to cool completely. Fill the tart with blackberry purée.

For the ganache, place the chocolate in a heatproof bowl. Place the cream, salt, and sugar in a saucepan and heat on low. When hot, take the cream off the heat and pour over the chocolate. Leave it for a few minutes and then stir to combine. Pour the ganache over the tart and place in the fridge to set for 2 hours.

Remove from the fridge, take the tart out of the tin and slice as desired. Serve with a sprinkle of cocoa powder and a handful of fresh blackberries.


Zesty Lemon Olive Oil Cake

We love experimenting with interesting new recipes and have we got a winner with our delicious Lemon Olive Oil Cake, made using beautiful quality ingredients ! 🍋🙌 

INGREDIENTS
2 Lemons, zested & juiced (see method below)
2 cups Self Raising Flour
0.5 cup Dominio Di Bagnoli Polenta White
5 Free Range Eggs
1.5 cups La Perruche Cassonade Pure Cane Sugar
0.75 cups Pons Green Extra Virgin Olive Oil
Icing sugar, to garnish

METHOD
Preheat oven to 180C & line a 20cm cake tin with baking paper.
Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside.
Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine.
Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs.
Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy.
Gradually add the dry ingredients – (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth.
Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done.
Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.


Apricot & White Chocolate Blondies.

Sometimes referred to as the “blonde brownie” rich, chewy, filled with dried apricots & white chocolate chips. They are a rich & quite sweet dessert made up of flour, butter, eggs, brown sugar, vanilla & baking powder, resulting in beautiful caramel, nutty undertones. Unlike a brownie, they don’t have any cocoa powder in them. This allows the flavour of the brown sugar to shine through and this gives the blondies a beautiful caramel taste to them.

It’ll be hard to stop at one!

Bonus, there’s no nuts in this version … perfect for anyone with allergies. 

HOW TO MAKE BLONDIES

Turn your oven on to 180C and grease and line a 9 x9inch pan. I let the baking paper hang right over the edges so that it’s really easy to pull the brownies out of the tray once they are cooled.

BEAT together the butter and brown sugar in bowl until creamy and white, add vanilla extract, eggs (1 at a time) and beat until fully combined.

Gradually stir in the flour mixture into your sugar mixture and stir until a few whisps of flour remain. Then add your white chocolate chips & dieces Angas Park dried apricots, coconut, mix again and you are done! You now have blondie batter. Tell me you won’t lick your spoon!

Pour into your prepared tray and pop in the oven to cook for 45 minutes or until just golden brown. Make sure not to over-cook them as you really want that soft fudgy texture in the middle.

Once out of the oven leave them to cool in the pan for 10-15 minutes and then using the edges of the baking paper, carefully remove the blondie square from the pan onto a wire rack.



Apricot & White Chocolate Blondies.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

Makes: 24 pieces

INGREDIENTS

180g Softened Butter

1 1/2 Cups Brown Sugar

2 Tsp Vanilla Extract

2 Eggs

1 1/2 Cups Self Raising Flour

1 1/2 Cups Angas Park Dried Apricots

1 Cup Shredded Coconut

200g White Choc Chips

Cream Cheese Frosting

125g Softened Cream Cheese

50g Butter

1 1/2 Cups Icing Sugar

How to Make the Cream Cheese Icing

Beat cream cheese and butter in medium bowl until light and fluffy, then slowly add sugar until well combined.



Dulce Chocolate Valrhona Blondie

We’re making the most of our time at home and we’re now baking more than ever! High-quality chocolate is what makes any blondie really special so give our Dulce Chocolate Valrhona Blondie recipe a go this week and let us know what you think 👌

INGREDIENTS
150 g Will Studd Le Conquerant Butter
1 cup La Peruche loose sugar
1 tsp Neilsen Massey Vanilla Extract
0.5 tsp Tasman Sea Salt, plus extra to sprinkle
1 Kangaroo Island Eggs
1.5 cups Self Raising Flour
200 g Valrhona Ivoire 35% Chocolate Feves
125 g fresh raspberries
0.5 cup Ponthier Raspberry purée, available at Simon Johnson in-store

METHOD
Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.)
Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine.
Melt half the Ivoire chocolate – stirring 100g into the butter mix (reserve the rest to decorate blondies afterward.)
Add 1 beaten egg, self-raising flour & stir into chocolate mixture until smooth.
Gently fold raspberries/and pureé through the cake batter, spoon into the baking tray & dot remaining Ivoire chocolate feves over the top to decorate.
Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing.
(Optional) Sprinkle with a touch of sea salt, before cutting into squares to serve.


Russian Easter Bread

@LarissaTakchi shows us her Russian Easter Bread (Kulich); the definition of fun and festive 🐰👌This recipe is a great activity to get the kids involved with while at home this weekend! @AngasPark @sunbeamfoods

INGREDIENTS
75 gm Angas Park mixed peel
75 gm Sunbeam sultanas
60 gm Angas park cranberries
40 gm golden or dark rum
190 gm milk
Pinch of saffron powder
12 gm instant dry yeast
435 gm plain flour
127 gm caster sugar
130 gm butter
2 large eggs
2 egg yolks
1 tsp vanilla extract
40 gm slivered almonds, lightly toasted
To decorate: assorted white sugar sprinkles

Lemon Icing

120 gm (1 cup) pure icing sugar, sieved
2 tsp lemon juice
100 gm pouring cream, milk or water

METHOD
Soak dried fruit in warmed rum for at least 2 hours or, better still, overnight.

Warm the milk and saffron in a saucepan over medium heat until the milk is infused with saffron, set aside to cool to about 37C, then add yeast, 20gm flour and 12gm sugar, stir to combine, and stand until foamy (15 minutes).

Beat butter and remaining sugar in an electric mixer until pale and creamy, then gradually add beaten eggs and yolks, vanilla and a pinch salt. Add yeast mixture and mix until combined.

Change to a dough hook, add remaining flour and mix on low speed until dough is smooth and elastic (18-20 minutes).

Add dried fruit including rum, and almonds, and mix until just combined, then transfer to a buttered bowl, cover and set aside in a draught-free place until doubled in size (2-2½ hours).

Knock back dough, then place in a paper panettone mould 17cm high and 15cm diameter, cover with a plastic container sitting over it or cover loosely with plastic wrap to stop dough drying out and set aside until dough reaches the top of the paper (40 minutes to 1 hour).

Preheat oven to 200C. Once kulich has reached the top of the mould, transfer it to oven, reduce heat to 190C and bake for 10 minutes, then reduce oven to 180C and bake until kulich is dark and an inserted skewer withdraws clean (40-45 minutes). Cool kulich on a wire rack.

Meanwhile, for lemon icing, sift sugar into a bowl, add lemon juice and gradually mix in other liquid until a thick but pourable icing forms.

Once kulich is completely cool, remove panettone paper and glaze with lemon icing.

Scatter sprinkles on top of kulich and set aside until icing has set (30 minutes). Serve with paskha.

Kulich is best eaten the day of baking!

DID YOU MAKE THIS RECIPE? Tag us #afoodrevolution @afoodrevolution