Innholdsfortegnelse for #87 i taste.com.au Cookbooks

As a foodie, I am always asked to bring a dessert, and I always choose to make a retro sweet treat. They’re the tried-and-tested recipes I know others will enjoy, just as I always have. Throwback baking has long been a mainstay on taste.com.au. In this book, step back in time with nostalgic favourites, like vanilla slice, pavlova and tea cakes. One whiff of the aromas from the kitchen and you’ll be instantly transported to the family baking sessions of your childhood. We also love cooking up new spins on the classics, so expect awesome mashups – think fairy bread scones, Toblerone cheesecake pie and Iced VoVo custard slice. Check out the slices chapter (page 9) for creations stacked with custard, chocolate bars and caramel. In there, you’ll also find…

Toffee apple crumbles MAKES 4 | PREP 20 MINS | COOKING 20 MINS Ingredients 4 red apples, cored 60g butter, chopped, plus extra, melted, to brush ½ tsp mixed spice 250g McVitie’s Digestives The Original biscuits 50g Cadbury Crunchie chocolate bar 4 scoops vanilla ice-cream (see tip) 160ml (2/3 cup) thick caramel topping Method 1. Preheat the oven to 220°C/200°C fan forced. Line a baking tray with baking paper. 2. Use a small sharp knife to slice the tops off the apples, reserving the tops. Use the knife to mark a 1cm-thick border around the inside of apple. Cut out the flesh from the centre to create a 1cm-thick shell. Peel the tops. Cut the flesh and tops into 1cm pieces. Place the apple shells on the prepared tray. 3. Melt the butter in a large…

Iced VoVo custard slice SERVES 10 | PREP 25 MINS (+ 6 HOURS CHILLING & COOLING) COOKING 1 HOUR 30 MINS Ingredients 250g caster sugar 105g (3/4 cup) cornflour 70g (1/2 cup) custard powder 750ml (3 cups) milk 250ml (1 cup) thickened cream 2 tsp vanilla bean paste Pink gel food colouring, to tint 2 tsp coconut essence (optional) 3 egg yolks 60g butter, chopped 3 sheets frozen puff pastry, just thawed 80g (1/4 cup) raspberry jam 20g (1/4 cup) desiccated coconut 6 Arnott’s Iced VoVo biscuits, coarsely crushed Method 1. Place the sugar, cornflour and custard powder in a saucepan. Pour in half the milk and whisk until no lumps remain. Add the cream, vanilla, a few drops of colouring to tint pink, coconut essence (if using) and the remaining milk. Whisk to combine. Add the egg yolks and whisk until…

Golden staircase pie SERVES 10 | PREP 40 MINS (+4 HOURS CHILLING & COOLING) | COOKING 20 MINS Ingredients 225g (1½ cups) plain flour, plus extra, to dust 125g unsalted butter, chilled, chopped 2 tbsp caster sugar 1 egg yolk 1-1½ tbsp iced water Thickened cream, whipped to firm peaks, to serve Lemon custard 70g (⅓ cup) caster sugar 2 tbsp cornflour 1½ tbsp custard powder 250ml (1 cup) milk 160ml (⅔ cup) thickened cream 20g butter, chopped 1 tbsp finely grated lemon rind 2 tbsp fresh lemon juice Orange custard 110g (½ cup) caster sugar 35g (¼ cup) custard powder 2 tbsp cornflour 310ml (1¼ cups) fresh orange juice 30g butter, chopped 1 tbsp finely grated orange rind Red and yellow liquid food colouring, to tint Method 1. Place the flour, butter and sugar in a food processor and process until the mixture resembles fine crumbs. Add…

Sticky caramel pudding with ginger custard SERVES 12 | PREP 30 MINS (+ 15 MINS COOLING) | COOKING 40 MINS Ingredients 235g (1½ cups) dried whole pitted dates 1 tsp bicarbonate of soda 200g (1 cup, firmly packed) brown sugar 180g butter, at room temperature, plus extra, melted, to grease 3 eggs, at room temperature 225g (1½ cups) selfraising flour, plus extra, to dust ½ tsp mixed spice ¼ tsp ground cloves 155g (¾ cup) caster sugar 80ml (⅓ cup) thickened cream 100g walnut kernels Ginger custard 8 egg yolks, at room temperature 100g (½ cup) caster sugar 500ml (2 cups) milk 500ml (2 cups) thickened cream 2-3 tbsp finely grated fresh ginger Method 1. Place the dates in a small saucepan with 375ml (1½ cups) water. Bring to the…