Frozen Cherry Chocolate Pudding Cake

Frozen Cherry Chocolate Pudding Cake

Give tradition a cool twist with this crowd-pleasing cake!

INGREDIENTS

  • 1kg store-bought Christmas pudding, crumbled
  • 6L vanilla ice cream, softened
  • 2 cups cherries in cane sugar syrup (from delis and specialty food shops)
  • 2/3 cup (165ml) cherry syrup
  • Chocolate shards and pitted fresh cherries, to decorate

CHOCOLATE ICING

  • 1/2 titanium-strength gelatine leaf
  • 11/3 cups (330ml) thickened cream
  • 1/3 cup (35g) cocoa powder, sifted
  • 2 tbs pure icing sugar, sifted

METHOD

  1. Grease and line base and sides of a 22cm springform cake pan with baking paper. Press 400g crumbled pudding into base of pan. Spread 2L ice cream over the pudding then cover with remaining 600g pudding. Freeze for 2 hours or until firm.
  2. Meanwhile, chop drained cherries and fold through remaining 4L ice cream with cherry syrup. Transfer to a container, then cover and freeze, stirring occasionally so cherries don’t sink to bottom, for 2-3 hours until just firm.
  3. Using duct tape, seal the ring only (do not use base) of a second 22cm springform cake pan to first pan to form a two-tier cake mould. Spread the cherry ice cream over pudding layer, then freeze overnight.
  4. The next day, unmould ice cream cake by rubbing a hot cloth around pan. Release top pan first, then bottom. Transfer to a serving plate and freeze until needed.
  5. For the icing, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place 1/3 cup (80ml) cream, cocoa and icing sugar in a in a saucepan over medium-low heat, stirring until warm. Squeeze excess water from the gelatine, then stir into cocoa mixture until melted and combined. Cool slightly.
  6. Using an electric mixer, whisk remaining 1 cup (250ml) cream to soft peaks, then fold through cocoa mixture. Using a palette knife, spread icing over top and sides of cake, then freeze for 1 hour or until firm.
  7. Decorate cake with chocolate shards and fresh cherries just before serving.

Recipe from delicious.

Courgetti with pesto and balsamic tomatoes

Courgetti with pesto and balsamic tomatoes

Who needs pasta when you can have spiralized courgette? Try our easy ‘courgetti’ recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles


Ingredients

  • Baby plum tomatoes x8 (4 halved and 4 whole)
  • Olive oil
  • Garlic  1/2 clove, crushed
  • Balsamic vinegar 1 tbsp
  • Courgette 1 large, spiralised or very thinly shredded into noodles  
  • Fresh vegetarian pesto 2 tbsp 
  • Pine nuts 1 tbsp, toasted

Method

  • Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
  • Pour a kettle of hot water over the courgette spaghetti and blanch for 30 seconds. Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.

Original Recipe From Olive.

Cheesecake Tarts

Cheesecake Tarts

The easiest way to get your cheesecake fix is with these microwave cheesecake tarts.


INGREDIENTS

200g packet Tennis biscuits
100g butter, melted
30ml golden syrup

FOR THE FILLING

230g tub cream cheese, at room temperature
180ml castor sugar
5ml vanilla essence
160ml cream
2 eggs

METHOD

Blitz together the biscuits, butter and syrup until a sandlike texture is formed. Press into the bottoms of 4 x 11cm
microwave-safe tart cases. Refrigerate for at least 15 minutes.


For the filling, beat together the cream cheese and sugar. Beat in the vanilla and cream until combined. Add eggs,
one at a time, beating until incorporated. Divide between the moulds.

Microwave for about 2 minutes 30 seconds, or until the sides are set with a jiggle in the middle. Cool completely
in the fridge.

Serving suggestion: Serve topped with raspberries.

Original Recipe From Your Family

Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart

Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your childhood? Well, you’ve found it!


Ingredients

  • 250ml Orley Whip or whipping cream, whipped to soft peaks
  • 2 packets of Tennis biscuits (although you will probably use less)
  • 375g tin of caramelised condensed milk or dulce du leche
  • 20ml caster sugar
  • 3 Peppermint Crisp chocolate bars, crushed
  • 3-4 drops of peppermint essence (more, if you like it minty)

Instructions

  1. Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
  2. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
  3. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

Original Recipe From Cook Sister.

EASY LEMON CHICKEN PICCATA

EASY LEMON CHICKEN PICCATA

You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!


INGREDIENTS:

  • 500g spaghetti
  • 500g boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine*
  • Juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
  7. Serve immediately with pasta and chicken, garnished with parsley, if desired.

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Original Recipe From Damn Delicious