CHOCOLATE MUD CAKE
& WHITE CHOCOLATE
GANACHE
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ STANDING & COOLING) SERVES 16250g butter, chopped coarsely
200g block dark chocolate,
chopped coarsely
2 cups (440g) caster sugar
1 cup (250ml) milk
2 teaspoons instant coffee granules
1 cup (135g) gluten−free plain flour
1 cup (135g) gluten−free
self−raising flour
½ cup (90g) rice flour
¼ cup (20g) baby rice cereal
¼ cup (25g) cocoa powder
2 eggs, beaten lightlyWHITE CHOCOLATE GANACHE
450g white chocolate, chopped
coarsely
¾ cup (180ml) thickened cream1 Grease a deep 22cm round
cake pan; line base and side with
baking paper.
2 Stir butter, chocolate, sugar, milk
and coffee in a large saucepan over
low heat for 5 minutes or until
chocolate melts and mixture is
smooth. Remove from heat; cool
for 5 minutes.
3 Whisk sifted flours, rice cereal
and cocoa into chocolate mixture.
Add eggs; whisk until combined.
Pour the mixture into pan; stand
for 30 minutes.
4 Meanwhile, preheat oven to
160°C/140°C fan.
5 Bake the cake for 1½ hours or
until a skewer inserted in the centre
comes out clean. Cool in pan.
6 Meanwhile, make the white
chocolate ganache.
7 Place cake on aserving plate or
cake stand; spread ganache on top
of cake.WHITE CHOCOLATE GANACHE
Place the chocolate and cream
ina small heatproof bowl over
a small saucepan of simmering water
(don’t let the water touch the base
of the bowl); stir until the chocolate
melts and the mixture is smooth.
Refrigerate,stirring occasionally,
for 30 minutes or until the ganache
is of a spreadable consistency.Lifestyle Gluten−free
STEAMED CHRISTMAS
PUDDING
PREP + COOK TIME 7 HOURS (+ STANDING)
SERVES 12
The fruit mixture will need to
stand overnight.
750g dried mixed fruit
1 large green apple (200g), peeled,
grated coarsely
½ cup (125ml) dry sherry
1 tablespoon finely grated orange rind
2 teaspoons mixed spice
1 teaspoon ground cinnamon
dairy−free spread, for greasing
125g dairy−free spread
½ cup (110g) firmly packed
brown sugar
2 eggs
2 cups (140g) stale gluten−free
breadcrumbs
½ cup (65g) gluten−free plain flour
½ cup (75g) tapioca flour
1 Combine the mixed fruit, apple,
sherry, rind, mixed spice and
cinnamon in a large bowl. Cover
with plastic wrap; stand at room
temperature overnight.
2 Grease a 2−litre (8−cup) pudding
basin or steamer with dairy−free
spread. Line base with a small round
of baking paper. Place a 30cm x 40cm
piece of baking paper on top of
a piece of foil cut to the same size;
fold a 5cm pleat crossways through
the centre.
3 Beat dairy−free spread and sugar
in a small bowl with an electric mixer
until combined. Beat in eggs, one
at a time. Stir egg mixture into fruit
mixture. Add breadcrumbs and
combined sifted flours; stir to
combine. Spoon the mixture into
basin; top with the pleated baking
paper and foil (this allows the
pudding to expand as it cooks);
secure with kitchen string
(or the lid).
4 Place an inverted saucer in the
base of a large saucepan; place the
pudding basin on the saucer. Pour
enough boiling water into the pan to
come halfway up the side of the basin;
cover with a tight−fitting lid. Boil
pudding for 6 hours, replenishing
with boiling water as necessary to
maintain water level.
5 Remove the pudding basin from
the water. Stand the pudding for
10 minutes before turning out. If
you like, serve with dried figs and
drizzled with golden syrup.94 AWW FOOD • ISSUE TWENTY TWO