dessert

desserts

Whether it’s a fragrant Quince tarte tatin, a Caramel crumpet and butter pudding or a Pear and marsala crumble cake, no-one will be able to resist these warm and oh-so tempting sweet treats.

quince tarte tatin

serves 4 | prep 45 mins (+ 30 mins resting time) | cooking 5 hours 50 mins

200g (1 1 ⁄3 cups) plain flour 100g chilled unsalted butter, chopped 1 egg yolk 2 tbs iced water 25g unsalted butter, extra Crème fraîche, to serve poached quince

2 large quinces 1 ⁄2 lemon, juiced 1L (4 cups) water 155g (1 1 ⁄2 cups) caster sugar 1 vanilla bean, split, seeds scraped 1 tbs apple cider vinegar

1 For the poached quince, cut the quinces in half lengthways. Cut into wedges and place in a bowl. of water and lemon juice to prevent browning. Use a small, sharp knife to remove the core. Use a peeler to carefully peel the quince, putting the pieces back into the water after peeling. 2 Place the water, sugar, vanilla and vinegar in a saucepan over medium-high heat. Cook, stirring, to dissolve the sugar. Bring to a simmer. Drain the quince and add to pan. Reduce heat to medium-low. Cover with a round piece of baking paper and a lid. Simmer gently, without stirring, for 5 hours or until quince is a rich ruby colour. Set aside to cool. 3 Meanwhile, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add yolk and water. Process until mixture just comes together, adding 1 tsp extra water if needed. Scrape pastry onto a clean work surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest. 4 Strain quince, reserving syrup. Carefully cut each piece of quince in half lengthways. Pour 250ml (1 cup) of the reserved syrup into a 24cm (top measurement) ovenproof frying pan. Simmer over medium heat for 10 minutes or until reduced and slightly syrupy. Add extra butter. Remove from heat. Arrange quince in pan. 5 Preheat the oven to 220°C/200°C fan forced. Place pastry between 2 sheets of baking paper and use a rolling pin to roll out until 5mm thick. Carefully drape over pan. Trim overhanging pastry slightly. Tuck the pastry into the edge of the pan. 6 Bake for 35-40 minutes or until pastry is golden and quince juice is bubbling. Set aside for 5 minutes to cool slightly before turning out onto a large plate with a slight lip. Serve with the crème fraîche and drizzle with the quince juice.

top tip

Poached quince can be stored in an airtight container in the fridge for up to 1 week. This colourful and tangy twist on the traditional apple tart tatin is well worth the time it takes to poach the fragrant quince.” Michelle Southan

pear & marsala crumble cake

serves 12 | prep 20 mins (2 hours cooling time) | cooking 1 hour 10 mins

100g unsalted butter, at room temperature, chopped 155g (3 ⁄4 cup, firmly packed) brown sugar 2 eggs 200g sour cream, plus extra, to serve 200g (1 1 ⁄3 cups) self-raising flour 100g almond meal 3 ⁄4 tsp bicarbonate of soda 1 ⁄2 tsp salt 160ml (2 ⁄3 cup) marsala 7 firm beurre bosc pears, peeled 150g fresh or frozen raspberries marzipan crumble

2 tbs self-raising flour 75g almond meal 1 ⁄4 tsp ground cloves 60g chilled unsalted butter, chopped 60g marzipan, chilled, chopped 55g (1 ⁄4 cup) raw sugar 55g (1 ⁄3 cup) blanched almonds, halved, lightly roasted

1 For the marzipan crumble, place the flour, almond meal, ground cloves, butter, marzipan and sugar in a bowl. Use your fingertips to rub in butter and marzipan until small clumps form. Stir in blanched almonds. Place in the fridge. 2 Preheat oven to 170°C/150°C fan forced. Grease a 26cm springform pan. Line base with baking paper. Use electric beaters to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in cream until just combined. Sift flour with almond meal, bicarb and salt over batter. Add marsala. Stir until just combined. 3 Quarter pears. Use a knife to cut out core. Place pear upright around edge of the pan to form a snug ring (see tip). Spoon half the batter into the centre of the pan, dot with half the raspberries, then spoon over remaining batter. Level batter within the pear ring as the batter spreads between pears as the cake bakes. Scatter over marzipan crumble, scattering between the pieces of pear. 4 Bake on the bottom shelf of the oven for 30 minutes. Cover with a sheet of baking paper to prevent over-browning. Bake for a further 30 minutes. Scatter over remaining raspberries. Bake for a further 10 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 2 hours. Serve warm or at room temperature with extra sour cream.

top tip

Use a couple of small glasses to hold the pears in place while you are positioning them. You may have a couple of pieces left over, depending on their size. Love, love, love this recipe! Looks gorgeous and tastes delicious too - not too sweet. I cut the bottom of the pears to give them a flat base, making it easier to position them.” rfeldman

baked rice pudding

serves 4 | prep 10 mins (+ 25 mins infusing & resting time) | cooking 1 hour 5 mins

500ml (2 cups) milk 300ml thin cream 110g (1 ⁄2 cup) arborio rice, rinsed, drained 70g (1 ⁄3 cup) caster sugar 1 cinnamon stick 2 tsp vanilla bean paste 2 egg yolks Pinch of ground nutmeg

1 Preheat the oven to 160°C/140°C fan forced. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer. Remove from heat and set aside for 15 minutes for the flavours to infuse. 2 Remove and discard the cinnamon. Add the egg yolks and stir to combine. Pour the rice mixture into a 1L (4 cup) ovenproof dish. Sprinkle with nutmeg. Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.

WOW! I am going to make double the quantity next time. Two guests said it was just like what their mothers made (Greek mums).” AnneBK

top tip

This brulee trifle is also beautiful when it's made with caramelised apple rather than rhubarb.

rhubarb brulee winter trifle

serves 8 | prep 10 mins (+ 30 mins cooling time) | cooking 1 hour 30 mins

1 bunch rhubarb, cut into 4cm lengths 250g strawberries, hulled 60ml (1 ⁄4 cup) water 100g (1 ⁄2 cup) caster sugar 1 pkt (450g) madeira cake, cut into 2cm-thick slices 2 (500ml) ctns extra-thick vanilla custard 1 tbs cornflour 2 eggs

1 Preheat oven to 180°C/160°C fan forced. Combine the rhubarb, strawberries, water and 2 tbs of the sugar in a small roasting pan. Roast for 8 minutes or until almost tender and still holding their shape. 2 Reduce the oven to 160°C/140°C fan forced. Arrange the cake over the base of a 2.5L (10 cup) ovenproof dish, cutting to fit. Top with the strawberry, rhubarb and any liquid in the pan. 3 Whisk together the custard, cornflour and eggs. Pour over fruit and bake for 1 hour 20 minutes or until just set. Set aside for 30 minutes to cool slightly. 4 Sprinkle the top with remaining sugar. Use a kitchen blowtorch to caramelise.

top tip

If you prefer, you can use two forks to stretch the toffee over the top of the crumpet and butter pudding.

caramel crumpet & butter pudding

serves 6 | prep 20 mins (+ cooling & sitting time) | cooking 1 hour 5 mins

80g (1 ⁄2 cup, lightly packed) brown sugar 300ml thickened cream 120g butter 500ml (2 cups) milk 4 eggs 620g crumpet toast, crusts removed 100g (1 ⁄2 cup) caster sugar Mixed berries, to serve

1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 6cm-deep, 18cm (base measurement), 1.5L (6 cup) oval ovenproof dish. 2 Place brown sugar, cream and half the butter in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely. 3 Whisk milk and eggs into sugar mixture. Spread 1 side of each crumpet slice with remaining butter. Cut in half diagonally. Arrange, overlapping, in prepared dish. Pour over the milk mixture. Set aside for 15 minutes to absorb. 4 Place the dish in a large baking dish. Pour boiling water into baking dish until halfway up the side of the smaller dish. Bake for 50 minutes or until golden and just set. Cool for 10 minutes. 5 Place caster sugar in a non-stick frying pan over medium heat. Cook, shaking the pan occasionally, for 4-5 minutes or until sugar is golden and melted. Quickly drizzle over pudding (see tip). Set aside for 5 minutes. Serve with berries.

Kids and adults alike will go crazy for this decadent take on bread and butter pudding. The best part about it is cracking off pieces of the golden strands of toffee.” Michelle Southan

steamed syrup pudding with almonds & lemon

serves 6 | prep 10 mins (+ 10 mins standing time) | cooking 2 hours

175g butter, at room temperature 175g brown sugar 1 lemon, rind finely grated 3 eggs, lightly whisked 150g (1 cup) self-raising flour, sifted 100g (1 cup) almond meal 2 tbs milk 80ml (1 ⁄3 cup) golden syrup, plus extra, to serve Pouring cream, to serve, optional

1 Grease a 1.5L (6 cup) pudding basin well with melted butter. Line the base with baking paper. Use electric beaters to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add the egg, a little at a time, beating well after each addition. If curdling, add 1 tbs flour between additions. Use a large metal spoon to fold in almond meal, milk and remaining flour until just combined. 2 Pour the golden syrup into prepared basin. Pour the batter over the syrup. Smooth surface. Cut a sheet of baking paper into a disc and place over the surface of the pudding. Cover with foil and secure with string. 3 Place the basin in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to the boil. Cover the pan and cook over low heat for 2 hours or until a skewer inserted into the centre comes out clean. Remove from heat and allow to stand in the saucepan for 10 minutes. 4 Remove the basin from the pan and discard the foil and paper. Use a small palette knife to run around the side of the basin to loosen pudding. Carefully invert the pudding onto a serving plate. Drizzle with the extra golden syrup and serve with pouring cream, if using.

golden syrup steamed pudding

serves 6 | prep 20 mins (+ 5 mins resting time) | cooking 2 hours

125ml (1 ⁄2 cup) golden syrup 125g butter, at room temperature 100g (1 ⁄2 cup) caster sugar 2 eggs 225g (1 1 ⁄2 cups) self-raising flour 160ml (2 ⁄3 cup) milk Golden syrup, extra, to serve Ice-cream or vanilla custard, to serve

1 Grease a 1L (4 cup) ceramic pudding basin. Pour golden syrup into the base. 2 Use electric beaters to beat the butter and sugar until pale and creamy. Add eggs, one at a time, beating between each addition. Stir in flour and milk, in alternating batches. Spoon the mixture into the basin and smooth surface. 3 Layer a sheet of baking paper and foil together on a work surface. Fold a 3cm-wide pleat down the centre. Cover basin, paper-side down, with the layered paper and foil. Secure with kitchen string. Roll edges of the paper and foil up so they won’t come into contact with the water while cooking. 4 Place an upturned saucer in the base of a large saucepan. Place basin on top. Pour in enough boiling water to come halfway up the side of the basin. Place over medium-low heat and cook, covered, for 2 hours or until a skewer inserted into the centre comes out clean. 5 Remove from heat and remove the basin from the saucepan. Set aside for 5 minutes before turning onto a plate. Drizzle extra syrup over pudding and serve with ice-cream or custard.

new york baked cheesecake

serves 12 | prep 15 mins (+ 2 hours cooling & overnight chilling time) | cooking 1 hour

250g pkt plain sweet biscuits 125g butter, melted 2 x 250g pkt cream cheese, at room temperature 155g (3 ⁄4 cup) caster sugar 190g (3 ⁄4 cup) sour cream 1 tsp vanilla extract 1 tsp finely grated lemon rind 3 eggs Frozen raspberries, thawed, to serve

1 Preheat the oven to 160°C/140°C fan forced. Grease a 6cm-deep, 22cm (base measurement) round spring-form cake pan. 2 Process the biscuits until the mixture resembles fine breadcrumbs. Add the butter. Process until combined. Press one-third of the mixture over the base of the pan and remaining up the side, leaving a 2cm gap from top (see tip). Place in the fridge for 30 minutes. 3 Process the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 1 hour or until just set and centre wobbles slightly. Cool in the oven for 2 hours with door ajar. Place in fridge overnight. Serve with raspberries.

top tip

For a firm crumb, use the base of a glass to press the mixture onto the base and side of the pan.

The taste is amazing! What makes it perfect is the hint of lemon with the perfect amount of creaminess. This is a bit healthier than some other cheesecakes too because it doesn’t contain condensed milk or chocolate.” shniks

boozy pears

serves 4 | prep 15 mins | cooking 1 hour 5 mins

750ml (3 cups) moscato ½ cup honey 2 strips orange rind 1 orange, juiced 1 vanilla bean, halved, seeds scraped 4 ripe pears, peeled 2 sheets frozen puff pastry, thawed 1 egg, lightly whisked Demerara sugar, to sprinkle

1 Combine the moscato, honey, orange rind, and juice, and vanilla bean and seeds in a saucepan. Stir over low heat until honey melts. Add the pears. Cover. Increase heat to medium-low and simmer for 20 minutes or until tender. Transfer pears to a bowl to cool completely. 2 Simmer syrup, uncovered, for a further 20 minutes or until golden and reduced to 300ml. Remove from heat. 3 Preheat oven to 200°C/180°C fan forced. Place the pastry sheets on a clean work surface and cut into 2cm-wide strips. Join 2-3 strips together to form 1 long piece. Wrap around each pear from the base. Brush the pastry with the whisked egg and sprinkle with the sugar. Bake for 25-30 minutes or until golden. Drizzle with syrup.

top tip

If you want to make this dessert without the alcohol, substitute 3 cups of apple juice for the moscato.

I love this pastry-wrapped twist on a pear tart. Crack into the golden pastry to reveal a sweet, tender poached pear.” Michelle Southan

strawberry & ginger pudding

serves 6 | prep 20 mins | cooking 1 hour

Melted butter, to grease 190g (1 1 ⁄4 cups) self-raising flour, sifted 155g (3 ⁄4 cup) caster sugar 80g butter, melted, cooled 160ml (2 ⁄3 cup) milk 1 egg 1 tbs finely grated fresh ginger 250g punnet strawberries, washed, hulled, quartered 250ml (1 cup) ginger beer 2 tbs honey

1 Preheat the oven to 180°C/160°C fan forced. Brush a 2L (8 cup) baking dish with melted butter. 2 Combine flour and 100g (1⁄2 cup) of the sugar in a bowl. Make a well in the centre. Whisk in the butter, milk, egg and ginger until smooth. Stir in strawberry until just combined. Spread over base of prepared dish. 3 Heat the ginger beer and honey in a small saucepan over medium heat until honey dissolves. Sprinkle the remaining sugar over the surface of pudding mixture. Gradually pour the warm ginger beer mixture evenly over the top. Bake for 50-60 minutes or until a skewer inserted into the centre comes out with crumbs clinging.

top tip

If you don’t like ginger, try substituting the fresh ginger with grated lemon zest, and the ginger beer with lemonade.

Mmmm! Just finished this luscious pudding. The sauce underneath was awesome - not too sweet - and the edges were almost ginger toffee. Kids and hubby scoffed it. Will definately make this again. TRY IT!” Vickyo

contributors

RECIPES Alison Adams 14, 18, 21, 22, 29, 30, 34, 38, 50, 56, 78 Olivia Andrews 81 Cynthia Black 49 Jessica Brook 33 Claire Brookman 85 Kim Coverdale 59, 63, 64, 67, 68, 71, 75 Chrissy Freer 13, 30, 41 Marion Grasby 25 Sarah Hobbs 33, 45, 82, 86 Leanne Kitchen 46 Cathie Lonnie 29 Gemma Luongo 59, 63, 68, 75, 90 Liz Macri 64 Miranda Payne 89 Louise Pickford 85 Angela Portela 60 Michelle Southan 53, 82 Dominic Smith 81 Katrina Woodman 10, 13, 17, 26, 41, 45, 49, 72, 86 Sophia Young 33, 42, 81 PHOTOGRAPHY Guy Bailey 65 Steve Brown 64, 86, 91 Ben Dearnley 32, 82 Scott Hawkins 33 Sam McAdam-Cooper 16, 17 Mark O'Meara 29, 51, 66, 84, 86 Rob Palmer 47 Al Richardson 11, 15, 19, 20, 28, 30, 35, 39, 40, 41, 44, 48, 57, 70, 73 Jeremy Simons 12, 23, 27, 31, 49, 60, 61, 79, 82, 85, 88 Brett Stevens 24, 43, 52, 80 Craig Wall 13, 58, 59, 62, 65, 69, 74 Ian Wallace 45 Andrew Young 70

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