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Mrs T’s Boiled Fruit Cake using our Spectacular Dried Diced Fruit

Posted by Sue Heward on

Mrs T’s Boiled Fruit Cake [via Pinnaroo Farm's Aunty Val]

1 x 440g tin crushed pineapple

1 cup sugar

2 cups Spectacular Dried Diced Fruit

125g butter

Pinch of Salt

1 tsp bi-carb soda

2 large eggs (beaten)

1 cup Pinnaroo Farms Sprouted Red Lentil Flour

1 cup SR flour

1 tsp mixed spice

 Method

Place pineapple (the whole can), sugar, fruit, butter and salt in a medium size saucepan, simmer 10 minutes, add bi-carb soda. Cool. Add beaten eggs, flours (sifted together), mixed spice to other ingredients and mix.

Spread into 20cm (8 inch) square cake tin lined with baking paper. Pre-heat oven to160c and bake for 35-40 minutes or until set when tested. Cool in tin.

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Rhubarb, Apple and Quince cream cake

Posted by Sue Heward on

If there is one cake you bake this winter please make it this one. This is my take on a cake by Belinda Jeffery. You can find the original recipe here. I'm so enamoured with it and completely love the texture that cream brings to it rather than using butter. So, so, light but so much flavour, it serves 8 but you could definitely stretch it further.

Rhubarb, apple, quince cream cake

Rhubarb, Apple and Quince cream cake

250g Apple peeled and chopped into 1 cm chunks

200g rhubarb washed and chopped chopped into 1 cm chunks

1 1/2 cups self-raising flour

1 teaspoon baking powder

1/4 teaspoon salt

Finely grated zest 2 large lemons

1 large egg

1 cup (220g) caster sugar

1 cup (250ml) pure cream

1 1/2 teaspoons vanilla extract

4 tlbspn Quince butter (I keep a stash of this in my fridge, the recipe is here)

Crumble topping

1 cup rolled oats / oatmeal

1 cup self-raising flour

1 cup brown sugar (loosely packed)

1/2 tsp baking powder

1 tsp cinnamon powder

125g / 1/2 cup unsalted butter, melted

Pinch of salt

Vanilla bean ice cream or cream, to serve

Method

  1. Preheat your oven to 175 C. Butter a 23 cm springform tin, line the base with buttered baking paper and then dust the tin with flour.
  2. Have your chopped rhubarb and apple in one bowl.
  3. Measure the flour, baking powder and salt into another bowl. Use a whisk to mix them together for 1 minute so they’re thoroughly combined. Sprinkle in the lemon zest and whisk for another 10 seconds or so, then set the bowl aside.
  4. Whisk an egg into into your electric mixer bowl and beat it briefly (I did this by hand). Then I used the whisk attachment on my mixer. Add the caster sugar and whisk together for 1 minute so the mixture looks creamy. Pour in the cream and vanilla and whisk again until everything is thoroughly combined.
  5. Add all but 1 tablespoon of the flour mixture to the mixer bowl, and use a spatula to stir the two together. Do this by hand and don't beat just fold as this causes the cake to toughen. The batter is still lumpy when you are finished.
  6. Sprinkle the reserved tablespoon of flour mixture over the rhubarb/apple mix in the bowl, and give it a good shake so the pieces are lightly dusted in flour. Now, fold the fruit into the batter – it will be thick with fruit. Scoop the batter into the prepared tin and use a palette knife to spread it out evenly. 
  7. Spoon your quince butter over the cake mixture.
  8. Crumble preparation: Place Topping ingredients in a bowl. Mix until clumps form, like wet sand. Spread over your cake, crumbling with fingers if required to get that crumbly topping.
  9. Put the tin in the oven and bake the cake for 50 – 55 minutes until a fine skewer inserted in the middle comes out clean. Remove the cake from the oven and sit it on a wire rack. Let it cool for about 10 minutes before unclipping and remove the sides of the tin. Carefully remove the base. Leave it to cool until it’s room temperature.

Serve with ice cream or cream. Belinda does write that you can freeze the leftover cake for up to 3 weeks, but we did just eat it all. 

Rhubarb, Apple quince cream cake

 

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Fig, Bread and Butter Pudding

Posted by Sue Heward on

Emiko Davies is one of my favourite food authors. This is a play on her MAGNIFICENT (I wasn't a bread and butter pudding convert until I made this one) Italian bread pudding (pinza di pane) that is in her current new book Cinnamon and Salt. I have changed it up using our white smyrna figs and sticky quince syrup.
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Our Family ANZAC biscuit recipe

Posted by Sue Heward on

ANZAC day is a day for making ANZAC biscuits and remembering our Poppas and Nannas. How great it would be if they were still here.

I could ask Jack what he thought of our Fig Leaf and Rose tea.

My Barmera Poppa Jeff was the baker, he would make the biscuits.

Barmera Nanna would make her famous scrambled eggs and Margie, Monash Nanna would let us dress up in her extraordinary hat collection. 

This is our family ANZAC biscuit recipe, created by Auntie Rene, preserved by Auntie Joy and dabbled with by me.

ANZAC biscuits

Ingredients

1 cup plain flour

1 cup rolled oat

1 cup sugar

1 cup shredded coconut

125 g butter

1 tblspn sticky quince syrup

1 tblspn golden syrup

2 tblspn water

1 tsp bicarbonate of soda

Method

Set your oven at 175 degrees Celsius.

Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

In a saucepan add the butter, syrup and water and bring to boil.

Stir in the bicarb soda and then take off the heat.

Add in the dry ingredients. Mix thoroughly.

Put teaspoons of mixture onto 2 greased trays (you need to allow space for the mixture to spread) and bake at 175C for approx 10 - 12 minutes.

Biscuits will harden when cool. Watch them, I did nearly burn them.

Makes 30 biscuits.

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Leftover's Easter Salmon Pie

Posted by Sue Heward on

There is nothing like a Fish pie to see you through the start of Easter and Autumn chilly nights.
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