BetterHomesAndGardensAustraliaDecember2015_

Photography Immediate Media Limited, ©StockFood/Gareth Morgan, ©Alain Sirois/PhotoCuisine/Stock

ood Australia; recipe testing Jane Colli

56 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au

grandfinale

pour mixture into tart and put in

refrigerator for 1 hour or until set.

5 Put icing sugar, remaining cream

and Kahlúa in a bowl and whisk by

hand until soft peaks form. Spoon into

a pastry bag with a 2cm-round nozzle

and pipe small dots on top of tart.

Serve dusted with cocoa.

Raspberry and coconut

trifle cake

Preparation time: 30 mins, plus

4 hours chilling

Cooking time: 45 mins

Serves 12

Melted butter, to grease

200g butter

1 cup caster sugar

½ cup moist coconut flakes

1¹⁄³ cups self-raising flour

1 tsp baking powder

4 eggs

1 Tbsp milk

200ml coconut cream

FILLING

1 Tbsp corn flour

¼ cup icing sugar mixture

600ml thick vanilla custard

80ml white rum

Finely grated zest and juice of

1 lime

300g frozen raspberries, thawed

1¼ cups raspberry jam

150ml double cream

Shredded coconut, to serve

1 Preheat oven to 180°C. Grease

a 20cm springform tin and line base

and sides with baking paper. Put

butter and sugar in bowl of an

electric mixer and beat on high until

pale and creamy. Add coconut, flour,

baking powder, eggs, milk and 2

Tbsp of coconut cream, beating until

smooth. Spoon mixture into prepared

tin and bake for 45 minutes or until

cooked when tested with a skewer.

Set aside to cool on a wire rack.

2 Meanwhile, to make filling, put

cornflour, 1 Tbsp of icing sugar and

remaining coconut cream in a bowl.

Heat custard in a medium saucepan

over a medium-high heat until boiling.

Whisk in coconut cream mixture,

stirring constantly until boiling and

thick. Transfer mixture to a bowl. Set

aside to cool completely.

3 Mix rum, zest, juice and

remaining icing sugar in a small bowl.

4 Line 20cm springform tin with

plastic wrap. Trim cake if it’s dome-

shaped, then cut into 3 horizontal

layers. Place bottom layer back in tin

and sprinkle with a little rum mixture.

Crush ¹⁄³ of the raspberries and

combine with jam. Fold in another

¹⁄³ of the raspberries, then spoon

mixture over cake layer. Top with

second layer of cake, sprinkle over

more rum mixture, then spoon over

custard, spreading it out. Top with

final layer of cake and sprinkle over

remaining rum. Place cake in fridge

and leave to set for at least 4 hours.

5 Transfer cake to serving plate.

Whip cream until soft peaks form,

then spread over cake. Serve

scattered with remaining raspberries

and shredded coconut.

Christmas pudding ice-cream

Preparation time: 15 mins plus

overnight cooling and chilling,

plus 11 hrs freezing

Cooking time: 15 minutes

Serves 8

¾ cup frozen cranberries,

plus extra to serve

½ cup raisins

½ cup sultanas

½ cup dried cherries

120ml brandy

2 Tbsp brown sugar

ICE-CREAM

4 whole cloves

2 cinnamon sticks, halved

¼ tsp ground ginger

½ tsp ground nutmeg

¼ tsp caraway seeds

600ml double cream

1 vanilla pod, split and seeds

scraped out

3 egg yolks

1 cup caster sugar

Cooking oil spray, for greasing

6 gingernut biscuits, chopped

Finely grated zest of ½ lemon

and ½ an orange

CRANBERRY SYRUP

¾ cup frozen cranberries

¹⁄³ cup caster sugar

2 Tbsp brandy

1 Put cranberries, dried fruit, brandy

and brown sugar in a bowl. Microwave

on high for 3 minutes, then stir and

cool completely, ideally overnight.

2 To make ice-cream, put spices in

a saucepan over a medium heat and

cook, stirring once or twice, for

3 minutes or until fragrant. Add

cream and vanilla seeds, then bring

to the boil. Meanwhile, whisk yolks

and sugar together. Whisk hot cream

into egg mixture, then pour into a

clean pan and cook over a low heat

for 10 mins or until mixture coats

back of a wooden spoon. Transfer to

a bowl or plastic container and chill

overnight to infuse cream with spices.

3 Pass mixture through a sieve into

another container and freeze for 5

hours, stirring in frozen edges with a

fork every hour until mix is thick and

smooth. Grease a 1.2 litre pudding

basin, then line with cling film.

4 Drain cooled brandy fruit

through sieve. Mix with gingernuts

and zests, then quickly stir into ice-

cream. Spoon into prepared basin,

cover surface with cling film, and

freeze for at least 6 hours.

5 To make cranberry syrup, put all

ingredients in a small saucepan over

a medium heat and cook until sugar

dissolves, then simmer for 2

minutes. Cool completely. Remove

pudding from freezer and set aside

for 15 minutes. Turn out onto

serving plate and

ease away plastic

wrap. Spoon over

cranberries and

syrup to serve.

Raspberry trifle cake Christmas pud ice-cream

For

the rest of

these recipes

turn to

page 230