8 minute read
Amazing showstoppers, including trifle, pavlova and more
pandoro and vanilla bombe a laska
1kg pandoro+ ¼ cup (60ml) sloe gin++ 3 litres vanilla ice-cream, softened 2 cups (300g) frozen raspberries
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italian meringue
¹⁄³ cup (80ml) water ½ teaspoon cream of tartar 2 cups (440g) caster (superfine) sugar 150ml eggwhites (about 4 eggwhites)
Using a serrated knife, slice the base off the pandoro, about 2cm-thick. Using a 13cm-round plate as a guide, cut a round from the removed cake base and reserve. Using the same plate as a guide and leaving a 2cm-thick edge, cut into the cake and remove the centre, to make a hollow. Brush the inside of the pandoro with the gin.
Place the ice-cream and raspberries in a large bowl and mix to combine. Working quickly, spoon the ice-cream mixture into the pandoro, top with the reserved pandoro base and press to secure. Place, base-down, on a baking tray lined with non-stick baking paper and freeze for 3– 4 hours or until completely set.
While the ice-cream is setting, make the Italian meringue. Place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. While the motor is running, add the remaining sugar, 1 tablespoon at a time, whisking until thick and glossy. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes, or until cool.
Using a palette knife, spread the meringue over the pandoro. Using a kitchen blowtorch, toast the meringue until golden brown. Serve immediately. SERVES 8. + Pandoro is an Italian star-shaped sweet yeasted bread, available from delicatessens and selected greengrocers. If you can’t find pandoro, use plain or fruit panettone. ++ Sloe gin has a fruity f lavour which works beautifully with the bombe alaska. If unavailable, omit from the recipe.
steamed sticky date pudding with spiced rum and maple glaze
15 fresh dates (225g), pitted 1 teaspoon bicarbonate of (baking) soda ½ cup (125ml) boiling water 60g unsalted butter, chopped and softened ¾ cup (135g) dark brown sugar 1 teaspoon vanilla extract 4 eggs ¾ cup (110g) self-raising (self-rising) f lour, sifted ¾ cup (90g) almond meal (ground almonds) 1 teaspoon mixed spice
spiced rum and maple glaze
½ cup (125ml) maple syrup ½ cup (125ml) spiced rum 1 teaspoon vanilla extract
Line the base of a well-greased 7-cup-capacity (1.75-litre) metal pudding bowl with non-stick baking paper. Set aside. Place the dates, bicarbonate of soda and water in a large jug and set aside for 10 minutes to soften. Using a hand-held blender, blend until smooth.
Place the butter, brown sugar and vanilla in the bowl of an electric mixer and beat for 4 –5 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the f lour, almond meal, mixed spice and date mixture and beat on low until just combined. Spoon the mixture into the prepared pudding bowl. Top with a circle of non-stick baking paper, cover with aluminium foil and tie with kitchen string to secure. Place in a large saucepan over low heat and fill with boiling water until it reaches three-quarters up the sides of the bowl. Cover and cook for 2 hours, adding more boiling water if necessary. Remove the bowl from the saucepan and stand for 15 minutes.
While the pudding is standing, make the spiced rum and maple glaze. Place the maple syrup, rum and vanilla in a small saucepan over high heat. Bring to the boil and cook for 5– 6 minutes or until thickened and reduced.
Carefully turn the pudding out onto a plate and spoon over the spiced rum and maple glaze to serve. SERVES 6–8.
individua l ginger and caramel trif les with a lmond pra line
½ cup (110g) caster (superfine) sugar ¼ cup (60ml) water ¼ cup (40g) almonds 2½ cups (625ml) single (pouring) cream 2 tablespoons icing (confectioner’s) sugar, sifted 1 teaspoon vanilla extract ½ cup (125ml) dulce de leche or thick caramel 1 tablespoon butterscotch schnapps 24 gingersnap biscuits
Line a small baking tray with non-stick baking paper. Place the sugar and water in a small saucepan over low heat and cook for 4 –5 minutes or until the sugar is dissolved. Increase the heat to high and cook, without stirring, for 8–9 minutes, or until dark golden brown. Add the almonds and pour immediately onto the prepared tray. Set aside to cool completely.
Once the praline has cooled, place in a mortar and pound with a pestle until crushed.
Place the cream, icing sugar and vanilla in a large bowl and, using electric beaters, beat until soft peaks form. Place the dulce de leche and schnapps in a small bowl and mix to combine.
Divide the cream mixture and biscuits between 6 glasses. Spoon over the dulce de leche mixture and sprinkle with the almond praline to serve. SERVES 6.
raspberry swirl pavlova wreath
225ml eggwhites (about 6 eggwhites), at room temperature+ 1½ cups (330g) caster (superfine) sugar 1½ teaspoons white vinegar 2 teaspoons cornf lour (cornstarch) 1½ cups (375ml) single (pouring) cream, whipped 250g fresh raspberries 2 tablespoons pistachios, finely chopped 1 tablespoon freeze-dried raspberries, finely crushed (optional)++
raspberry swirl
½ cup (75g) frozen raspberries 2 tablespoons caster (superfine) sugar 1 teaspoon vanilla extract
To make the raspberry swirl, place the frozen raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring occasionally, for 3– 4 minutes or until slightly reduced. Strain, discarding the seeds, and refrigerate to cool completely.
Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. Place the vinegar and cornf lour in a small bowl and mix to combine. Add to the eggwhite mixture and whisk for 2 minutes or until glossy and combined.
Draw a 22cm circle on a sheet of non-stick baking paper and place, pencil-side down, on a large baking tray. Place 12 heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring. Drizzle the raspberry mixture over each meringue and use a teaspoon to swirl. Place in the oven, reduce temperature to 120°C (250°F) and cook for 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven.
To serve, top with cream, raspberries, pistachio and freeze-dried raspberries, if using. SERVES 6–8. + Be sure to measure your eggwhites carefully, as instructed in the recipe, remembering egg sizes do vary. Also, use fresh, room temperature eggs, as this will help the eggwhites to become more voluminous when beaten. ++ Freeze-dried raspberries are available from selected delicatessens and specialty grocers.
LET THE SWEET AROMA OF VANILLA AND CINNAMON FILL YOUR HOME WITH QUEEN CINNAMON BAKING PASTE AND QUEEN CELEBRATING 120 YEARS PURE VANILLA EXTRACT.
Strong and intensely fragrant, new Queen Cinnamon Baking Paste is a treat for the senses. Designed for baking, it is made with concentrated cinnamon and a subtle hint of warming bunspice flavour. Those cherished memories of cinnamon scrolls, dusted doughnuts and gingerbread, fresh from the oven will be more delicious than ever before.
To celebrate 120 years of baking with Australia, Queen also brings you a heady, rich and fragrant Master Blend Pure Vanilla Extract. Made with Tahitian and Madagascan vanilla, it adds unrivalled depth and complexity to your most loved Christmas recipes. You’ll fall in love with this very special, limited edition vanilla, worthy of your very best baking. When these two baking greats come together, the world truly is a sweeter place. We hope you and your loved ones enjoy our Festive Gingerbread Fudge.
CINNAMON, REIMAGINED
Made with pure and concentrated cinnamon,
Queen Cinnamon Baking Paste is designed specifically for baking. Use 1 for 1 in place of ground cinnamon for a superior baking flavour. It is truly a baker’s secret this Christmas, but also ideal for every day baking such as banana bread, carrot cake, crumbles, pies, doughnuts and more!
F E ST I V E G I N G E R B R E A D F U D D G E E
Creamy and fragrant with Queen Vanilla and Cinnamon, this fudge is an indulgent festive treat. It makes a lovely edible gift too!
395g can sweetened condensed milk 220g caster sugar 125g butter 2 tbsp Queen Glucose Syrup 4 tsp Queen Vanilla Bean Paste 2 tsp Queen Celebrating 120 Years Pure Vanilla Extract
1 tsp Queen Cinnamon Baking Paste 200g white chocolate, chopped 330g packet Dr. Oetker Royal Icing
M E T H O D
Grease and line a 16x26cm slice tray. In a saucepan, gently heat condensed milk, sugar, butter & glucose until butter is melted & sugar dissolved. Bring to a simmer, stirring continuously for 5-6 minutes. Remove from heat, then add Vanilla Bean Paste, Vanilla Extract, Cinnamon Baking Paste & chocolate, stirring until smooth. Pour into prepared pan then cool to room temperature. Prepare Royal Icing according to packet instructions and transfer mixture to a piping bag or snap lock bag with corner tip cut. Pipe decorations and allow to dry before chilling. Cut into small pieces & keep chilled until ready to serve.
F O R M O R E I N S P I RAT I O N
D OW N LOA D O U R F R E E C H R I ST M AS B A K I N G E B O O K :
