delicious. Cookbooks Ultimate Desserts
The best of our effortless-yet-impressive dishes are all here in this delicious. cookbook that’s guaranteed to become your kitchen bible. From starters and snacks that surpass others, mains they’ll be talking about well after the dinner party, and desserts that will be hard to forget (and resist), delicious. delivers recipes you’ll go back to, time and again. And with this collection, it’s even easier to look up your favourites.
in this issue
welcome
THEY’RE THE STUFF of celebrations, gatherings, comfort and pure indulgence. Sweet treats are there for milestones and simpler moments, lifting the everyday into something a little more special. From tarts, puddings and crumbles, to cheesecakes, layer cakes and pancakes (all the cakes) … every recipe you need to sweeten your day is right here in this must-have collection. Bite-sized treats begin on page 8, with snacks for the biscuit jar, slices for bake sales, and tea-time muffins. Our Everyday chapter (p 28) is full of easy-to-make bakes – think coffee roulade, lemon cake and a sticky date bun cake to show off your baking skills. Crumbles and puddings (p 44) are next, here to keep things cosy, from sticky ginger mini puddings and zesty lemon delicious crumble to a sensational croissant-and-choc take on…
menus
DESSERT FOR BREAKFAST Why not? Start your day with this sweet spread, which is just the thing for long, lazy weekends. Spiced apple turnovers, p 14 -- Dried apricot & white chocolate buns, p 18 -- Dulce de leche and pear hot cross bun pull-apart loaf, p 26 -- Peanut butter & jelly loaf, p 43 -- Choc banoffee pancakes, p 69 NO ORDINARY BAKE SALE Upgrade the school fete or office cake stand with these irresistible baked goods. Lemon and vanilla slice, p 14 -- Bomboloni with Nutella and hazelnut sugar, p 18 -- Rhubarb jam thumbprints, p 22 -- Lamington cookies, p 22 -- Rhubarb, ginger & almond tart, p 108 GLAMMED-UP CELEBRATION Make that special occasion one to remember with a banquet of stunning desserts. Roasted white chocolate fudge cake with tahini cream, p 73 -- Mango lamington layer cake, p 116 -- Chocolate delice, p 120 -- Malted milk tiramisu, p 120 -- Pine lime bombe, p 133 OLD-SCHOOL…
bite sized
WITH CHOCOLATE, CHERRIES AND COCONUT, WE’VE SQUEEZED ALL THE KEY LAMINGTON FLAVOURS, INTO ONE GLORIOUS (AND SUPER EASY TO MAKE) COOKIE NEENISH TARTS MAKES 12 Begin this recipe at least 4 hours ahead. 900ml pure (thin) cream250g raspberry jam2 tsp vanilla bean paste4 titanium-strength gelatine leaves, soaked in cold water for 5 minutes12 sweet shortcrust tart shells (we used 10cm x 110ml capacity tart shells)150g dark (70%) chocolate, finely chopped150g white chocolate, finely chopped To make the panna cotta filling, place 650ml cream, jam and vanilla in a saucepan over medium heat. Bring to just below boiling point, then remove from the heat. Squeeze excess water from the gelatine and stir into the cream mixture until dissolved. Strain into a jug and cool to room temperature. Place the tart shells on a large tray and divide…
everyday
THIS BEAUTIFUL BUN CAKE ISN’T JUST FOR EASTER! DRIZZLED WITH DULCE DE LECHE, THIS STICKY DATE SPIN IS GOOD FOR ALL YEAR ROUNDHOW DO YOU IMPROVE ON VANILLA-SLICE PERFECTION? LASHINGS OF HONEY AND A GENEROUS SCATTERING OF HOMEMADE HONEYCOMB COFFEE ROULADE WITH CANNOLI CREAM SERVES 8 The ‘cannoli cream’ in this roulade is a simple mix of ricotta, mascarpone and vanilla. You will need a Swiss roll pan or a tray with a 2cm lip for this recipe. 6 eggs150g caster sugar2 tbs instant coffee60g plain flour, sifted100g ricotta150g good quality mascarpone1 tsp vanilla extract50g pure icing sugar, sifted Cocoa, to dustRoasted hazelnuts, skins removed, roughly chopped to serve Preheat oven to 180°C. Grease a Swiss roll pan with oil spray, and line base and sides with baking paper. Place the eggs and sugar in the…
crumbles & puddings
A BLANKET OF LEMON CREAM OVER THE BLUEBERRY MIXTURE IN THIS EASY DESSERT CREATES A SMOOTH CUSTARD-LIKE LAYER. TOP WITH A SWEET CRUMBLE FOR PURE SATISFACTION CHILLED COCONUT RICE PUDDING WITH RHUBARB JAM SERVES 6-8 120g arborio rice2 cups (500ml) coconut milk3 cups (750ml) pure (thin) cream1 vanilla bean, split, seeds scraped2 tbs caster sugar¼ tsp ground cardamomToasted coconut flakes, to serve RHUBARB JAM ¼ bunch (300g) rhubarb, chopped½ cup (110g) caster sugar1 vanilla bean, split, seeds scraped¼ tsp ground cardamom Preheat oven to 140°C. Place the rice in a sieve and wash well under cold running water. Drain. Place the coconut milk, 2 cups (500ml) cream, vanilla, sugar and cardamom in a small heavy-based saucepan over medium-low heat. Bring to a simmer, stirring constantly to dissolve the sugar. Stir in the rice then pour the mixture into…
chocolate
THERE’S NEVER BEEN A MORE DECADENT PANCAKE THAN THIS. DIALLED UP WITH CHOCOLATE, BANANA, WHIPPED CREAM AND A LUXE CARAMEL SAUCE, IT’S ONE FOR A VERY SPECIAL BREAKFAST FLOURLESS CHOCOLATE LAMINGTON CAKE SERVES 10 400g dark (70%) chocolate, chopped150g unsalted butter, chopped6 eggs, at room temperature1 cup (250g) brown sugar½ cup (110g) caster sugar½ cup (45g) desiccated coconut¾ cup (75g) almond meal¼ cup (25g) good-quality dark cocoa, sifted Preheat oven to 160°C. Grease a 24cm springform cake pan and line the base and side with baking paper. Place the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted and smooth, then allow to cool. Place the eggs and sugars in a bowl and whisk until combined and sugar has partially…
