Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Brussels Sprout & Cauliflower Fritters with Spiced Yoghurt

Recipe By Michael Weldon

Ingredients

• ½ cup flour

• 3 free range eggs

• 2 cups Coles brussels sprouts, sliced thinly

• ½ Coles cauliflower, chopped finely

• 3 spring onions, sliced thinly

• ¼ bunch coriander, leaves picked

• 1 red chilli, sliced thinly

• 1 tbs garam masala

• 1 tbs cumin powder

• sea salt

• pepper

Spiced Coriander Yoghurt

• 2 cups Jalna Greek yoghurt

• ½ bunch coriander, chopped

• 1 tsp garam masala

• 1 tsp smoked paprika

• ½ lemon juice

• pinch of sea salt 

Method

• In a bowl mix together the flour and egg into a thick batter. Add in the remaining fritter ingredients and fold through until combined. Season with salt and pepper.

• In a bowl mix the spiced coriander yoghurt ingredients until combined.

• Heat a large frypan over a medium heat. Add a drizzle of olive oil and once hot spoon in a few spoons of the fritter mix. Making sure to not overload the pan. Cook until golden and crisp on one side then flip and cook the other side. Repeat this process until all the fritters are cooled.

• Serve the fritters topped with the spiced coriander yoghurt and a garnish of coriander leaf and sliced chilli.

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Apple & Fennel BBQ Chutney

Apple & Fennel BBQ Chutney

Recipe By Michael Weldon

Ingredients

• 1 large onion, diced

• 2 garlic cloves

• 1 large head of fennel diced

• 4 Montague apples diced (skins optional)

• 2 tbs butter

• 1 tsp fennel seeds

• ½ tsp black pepper – add more for warmth and spice

• ½ cup Coles apple cider vinegar

• 5oo ml apple juice

• ½ cup Coles brown sugar

• sea salt

• extra virgin olive oil

Method

• In a large saucepan over a medium heat cook the onion in olive oil and a pinch of salt until soft. Add in the garlic and the fennel seeds, cook until soft.

• Turn the heat up and add in the apple and butter. At this stage you want to caramelise the ingredients slightly. Add in the diced fennel and black pepper, fry for a couple of minutes.

• Add in the vinegar and cook until the vinegar has almost disappeared. Add in the apple juice and brown sugar. Cook down and reduce until the juice has reduced by half. Taste and season to your liking.

• Serve with roasted chicken or pork. It goes especially well with the Apple and Rosemary Stuffed Pork Belly recipe also cooked on this season.

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Apple, Maple & Cinnamon Pancakes

Apple, Maple & Cinnamon Pancakes

Recipe By Michael Weldon

Ingredients

• 1 cup Coles self raising flour

• ¼ cup Coles maple syrup

• 2 tbs melted butter, plus extra for cooking

• 1 egg

• 2/3 cup whole milk

• 1 Montague apple, grated – additional thin slices of apple for topping

• 1 tsp cinnamon

• pinch of salt

• serve with Jalna sweet and creamy yoghurt and extra maple syrup

Method

• In a jug combine the milk, maple syrup, egg and melted butter.

• In a large bowl combine the self raising flour, cinnamon and a pinch of salt, and mix together. Add the wet ingredients into the dry ingredients and mix into a batter. Add in the grated apple and fold together.

• Heat a non-stick frypan over a medium heat. Add in a small piece of butter. Once the butter is melted add a ladle of pancake batter and cook until bubbles appear through the top of the pancake. Carefully flip the pancake and cook the other side.

• Repeat the process until all the batter is cooked.

• To serve, stack the pancakes up, top with thinly sliced apple and top with yoghurt and an extra drizzle of syrup.

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Plum Crumble

Plum Crumble

Recipe By Michael Weldon

Ingredients

• 10 Montague plums, diced into cubes

• 2 tbs butter

• ½ cup Coles caster sugar

• 1 lemon, juice

• sea salt

Crumble

• 1 cup flour

• ½ cup Coles brown sugar

• 100 g butter, diced

Method

• In an oven safe dish or cast iron pan or skillet, add the plums, season with sugar, butter, lemon (optional) and a pinch of salt. Mix together.

• In a bowl combine the crumble ingredients, using your fingers work the flour and sugar into the butter until all combined.

• Generously layer the crumble mixture over the plum mixture and add into the BBQ or oven (pre-heated at 180 degrees C). Cook for 20 - 35 minutes until the plums begin to bubble up the side of the dish and the crumble is golden brown all over.

• Serve with your choice of cream, ice cream or both!

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Creme Caramel

Creme Caramel

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Bundaberg caster sugar 

• 2 tsp lemon juice 

• 500 ml Coles full fat milk

• ½ cup Coles thickened cream 

• 1 vanilla bean, split 

• 4 eggs, plus 2 egg yolks  

• a kettle of hot water for the water bath 

Method

• To make the caramel, place 1 cup of sugar, 1/3 cup of water and lemon juice into a small heavy based saucepan. Bring up to a simmer and swirl until the sugar has dissolved. Let the mixture boil without stirring for 5 minutes, or until it is a deep amber colour. Remove the pan from the heat immediately as the caramel will continue to cook. Carefully pour the caramel strait away into a rectangle loaf pan or 18 - 20cm cake tin. Swirl the caramel over the base to cover and set aside at room temperature to set.

• Pre-heat the oven to 160 degrees (C) fan forced or 180 degrees (C) conventional.

• Pour the milk, cream and vanilla into a saucepan. Place over a medium heat and bring up to a gentle simmer, but do not boil. Whisk the eggs, egg yolks and remaining ½ cup sugar in a bowl for 1 minute, or until combined. Gradually whisk in the hot milk mixture until smooth. Pour the mixture through a strainer over the caramel in the tin. 

• Place a clean tea towel into the base of a high-sided baking tray. Place the caramel tin on top of the towel and place the baking tray into the oven wrack. Pour hot water into the baking tray so it comes halfway up the sides of the tin. Bake for around 45 minutes, or until the custard is just set. Remove from the oven and allow to cool in the water bath for 1 hour at room temperature, then refrigerate for 4 hours, or overnight.

• Run a thin sharp knife around the sides of the tin. Invert a plate on top of the tin and flip over to turn out custard. Cut into slices and serve. 

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Fragrant Coconut Rice with Mango & Sesame

Fragrant Coconut Rice with Mango & Sesame

Recipe By Courtney Roulston

Ingredients

• 400 ml can Coles organic coconut cream 

• 1 kaffir lime leaf, bruised 

• ½ lemongrass stem, bruised 

• 3 tbs Coles honey, plus extra to serve 

• 1 1/3 cups short or medium grain white rice, rinsed in a sieve  

• sea salt to taste 

Toppings

• 1 mango, sliced 

• 2 passionfruit

• 1 tsp white & black sesame seeds, toasted 

• 1 tbs shredded coconut, toasted 

Method

• Heat 250 ml of the coconut cream and 1½ cups (375 ml) of water in a pot over a medium heat. Add the lime leaf, lemongrass, 2 tbs of honey, rice and a pinch of salt. Bring up to a simmer then reduce the heat to low an cook for 15 - 20 minutes or until the rice is tender and all the liquid has been absorbed. 

• Combine the remaining coconut cream and remaining honey in a small pot over a medium heat for 2 - 3 minutes.

• Remove the lime leaf and lemongrass from the rice and discard.

• Place the rice mixture into serving bowls and drizzle over a little of the coconut cream mixture. Top with sliced mango, passionfruit, sesame seeds and coconut before serving. 

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Coconut & Raspberry Ripple Cake

Coconut & Raspberry Ripple Cake

Recipe By Courtney Roulston

Ingredients

• 1 ½ cups Coles self-raising flour 

• 1 tsp baking powder 

• 2/3 cup coconut sugar 

• sea salt 

• 2/3 cup Coles desiccated coconut 

• 3 free range eggs

• 2/3 cup Squeaky Gate extra virgin olive oil

• ½ cup coconut milk 

• 2 punnets raspberries (or 250 g) 

• 2 tbs shaved toasted coconut to serve

Raspberry Extra Virgin Olive Oil Icing

• 1 cup Coles pure icing sugar, sifted 

• ¼ cup raspberries, crushed

• 2 tbs Squeaky Gate extra virgin olive oil

Method

• Heat the oven to 180 degrees (C). Grease a loaf pan and line the base and sides with baking paper, allowing the sides to overhang. Sift the flour and baking powder into a large bowl and stir in the sugar, coconut and a pinch of salt. 

• Whisk the eggs in a bowl along with the extra virgin olive oil and coconut milk. Fold the wet mixture into the flour mixture until just combined.

• Pour half of the cake mixture into the loaf pan. Using the back of a fork gently crush the raspberries in a bowl and pour over the cake batter in the tin. Pour over the remaining cake batter and smooth the top. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre. Cool in the tin for 10 minutes before transferring to a wire wrack and allowing cool completely.

• Place the icing sugar in a bowl. Place the crushed raspberries into a fine sieve and push out the liquid over the icing sugar using the back of a spoon. Add in the extra virgin olive oil and whisk until the mixture is smooth and pale pink. Spread the icing onto the cake and sprinkle with toasted coconut before slicing and serving. 

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Strawberry and Roasted Red Capsicum Dip

Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

•  1 red capsicum, charred

• extra virgin olive oil

• sea salt

• 1 punnet strawberries, finely chopped

• ½ bunch basil leaves, diced

• ¼ cup Coles toasted cashew nuts, chopped

• ¼ cup Coles ricotta cheese

• 2 tbs Coles honey

• 1 tbs extra virgin olive oil

• ½ tsp black pepper

• sliced baguettes, charred, to serve

Method

• Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

• Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

• To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

• Serve with grilled slices of bread.

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Passionfruit Yoghurt Cake

Passionfruit Yoghurt Cake

Recipe By Courtney Roulston

Ingredients

•  1 cup Jalna Greek yoghurt, plus 3 cups strained overnight (1 kg in total)

• 2 large free range eggs 

• ¾ cup extra virgin olive oil 

• 2/3 cup fresh passionfruit pulp, divided into 2 portions 

• 1 cup Coles caster sugar 

• 2 cups Coles self-raising flour 

• 1 tsp Coles honey 

Method

• Place 3 cups of yoghurt into a sieve lined with a clean chux cloth suspended over a bowl. Leave to strain in the refrigerator overnight.

• Pre-heat the oven to 180 degrees (C). Grease and line a 20 cm ring shaped tin or spring form tin.

• In a medium-sized bowl whisk 1 cup of yoghurt, eggs, extra virgin olive oil, half the passionfruit pulp until well combined. Combine the flour and sugar in a large bowl and gently fold through the wet mixture until the batter is smooth.

• Pour the batter into the prepared tin and bake in the oven for 40-45 minutes, or until a skewer inserted into the thickest part of the cake comes out clean. Leave the cake to rest for 10 minutes in the tin before transferring to a wire rack to cool completely.

• Place the strained yoghurt into a bowl and whisk through the honey. Spread the thick yoghurt over the top of the cooled cake then spoon over reserved passionfruit pulp before serving. 

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Zucchini & Lemon Olive Oil Cake

Zucchini & Lemon Olive Oil Cake

Recipe By Courtney Roulston

Ingredients

• 1 cup pecans, finely chopped 

• 1 cup Colesplain flour 

• 1 cup Coleswholemeal plain flour 

• 1 tsp baking powder 

• 1 tsp bi carb soda 

• sea salt to taste 

• 1 tsp mixed spice 

• 1 cup Coles brown sugar 

• 3 large free range eggs 

• 1 cup Squeaky Gate extra virgin olive oil 

• 1 tbs lemon zest

• 3 tbs lemon juice 

• 2 tsp vanilla bean paste or extract 

• 2 ½ cup finely grated zucchini, drained of excess moisture 

Glaze

• 1 cup Coles icing sugar, sifted 

• 2 tbs Squeaky Gate extra virgin olive oil

• 3 tbs lemon juice 

Method

• Pre heat the oven to 180 degrees (C). Prepare a 25 cm cake pan or 10 cup bundt tin by rubbing with a little oil and lightly dusting with flour. Grate the zucchini and place into a sieve over a large bowl. Gently press out any excess moisture and set aside.

• Mix both the flours, baking powder, bi carb, salt and mixed spice in a bowl. Gently stir through the dry ingredients, pecans and the zucchini until mixed through evenly.

• In another bowl, whisk together the sugar, eggs, extra virgin olive oil, lemon zest, lemon juice and vanilla for 4-5 minutes, or until light and fluffy. Add this mixture to the dry ingredients bowl and gently fold through into a chunky batter.

• Pour the batter into the cake tin and bake for 50 minutes, or until a skewer comes out clean from the thickest part of the cake. Remove from the oven and allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely. 

• Whisk the icing sugar, extra virgin olive oil and lemon juice together until you have a runny glaze, adding a little extra lemon juice if it needs loosening. Drizzle the glaze over the top of the cake and serve.

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Strawberry & Yoghurt Shortbread Pots

Strawberry & Yoghurt Shortbread Pots

Recipe By Michael Weldon

Ingredients

• 10 shortbread biscuits

Basil Oil

• 1 cup olive oil

• 1 bunch basil, blanched for 10 seconds

• 1 tsp Coles caster sugar

Strawberry Gel

• 200 g strawberries, blended and sieved to remove seeds

• 100 g Coles caster sugar

• 2 g agar agar

• ½ lemon, juice

Balsamic Strawberries

• 2 punnets strawberries, diced

• 2 tbs Coles finest balsamic vinegar

• 2 tbs Coles caster sugar

• pinch of black pepper

• 2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag

• basil leaves, to garnish

Method

• To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

• In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth. 

• In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

• To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.

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Watermelon Salad

Watermelon Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 4 handfuls of mixed salad greens, torn

• ó medium watermelon, cut into 3 cm cubes

• 1 small red onion, peeled and finely sliced

• 100 g Coles feta cheese, crumbled

• 1 tbsp extra-virgin olive oil

• ó tsp cracked black pepper

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Gently mix all the ingredients, except the oil and pepper, in the large bowl.

• Just before serving, toss the oil through the salad mixture.

• Divide among serving platters and grind pepper over the top to serve.

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Strawberry and Lime Agua Fresca

Strawberry and Lime Agua Fresca

Recipe By Courtney Roulston

Ingredients

• 2 punnets (500g) strawberries, hulled, sliced

• 1/3 cup Coles Australian honey

• 8 basil leaves, plus extra sprigs to serve 

• ¼ cup fresh lime juice 

• 3 cups water 

• 2 cups ice to serve 

Method

• Place the strawberries, honey, basil leaves, lime and water into the jug of a stick blender or an upright blender. Blitz until the mixture is well combined and bright pink. 

• Add ice to serving glasses and pour over the strawberry liquid. You can strain the drink if your strawberries have large seeds, or leave them in. 

• Garnish with extra basil leaves and serve straight away.

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Cherry & Dark Chocolate Panettone Tiramisu

Cherry & Dark Chocolate Panettone Tiramisu

Recipe By Courtney Roulston

Ingredients

• 500 g mascarpone 

• 5 free range eggs, whites & yolks separated (make sure they are very fresh) 

• 100 g Coles caster sugar 

• 1 cup good quality strong espresso coffee 

• 400 g panettone, sliced 2cm thick 

• 1 x 680g jar morello cherries, drained 

• 75g 70% dark chocolate, for grating

• Optional: 20 good quality fresh cherries to garnish 

Method

• Whisk the egg whites until they form soft peaks with a pinch of sea salt. Soften the mascarpone with a whisk or spatula and then mix into the egg yolks until smooth and combined. 

• Whisk the egg yolks and sugar together with an electric whisk until light, pale and fluffy. Gently fold the egg whites through the eggs yolk mixture to make a thick golden dollop cream.

• Layer some of the cream mixture onto the base of a rectangular ceramic serving dish. Place a layer of the panettone on top of the cream and spoon over some of the espresso mixture to soak in. Add in a layer of the drained cherries then another layer of the cream mixture. Continue layers of panettone and coffee again until all gone, finishing with a layer of the cream on the top. 

• Top with fresh cherries then grate over a generous layer of chocolate on the top and refrigerate for 2 hours or overnight before serving.

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Last Minute Fruit Cake

Last Minute Fruit Cake

Recipe By Courtney Roulston

Ingredients

• 250 g butter

• 1 kg Coles mixed dried fruit 

• ½ cup Coles brown sugar

• ¾ cup brandy 

• ½ cup water 

• 1 tsp bi carb soda 

• 1 tbs orange zest 

• ¾ cup chopped walnuts 

• 1 tsp cinnamon 

• 2 tbs treacle 

• 5 free range eggs, lightly beaten

• 300 g Coles plain flour 

• ½ tsp baking powder 

• ½ cup blanched almonds for the top 

Method

• Pre-heat the oven to 150 degrees (C). Grease and line a 23cm round springform tin with 2 layers of baking paper, 5cm above the top of the tin. 

• In a large saucepan place the butter, fruit, sugar, brandy and water. Bring to the boil, stirring, then cover and simmer for 10-15 minutes. Remove from the heat and stir in the bi carb soda and allow to cool. 

• Stir in the orange zest, walnuts, cinnamon, treacle, eggs, flour and baking powder to the cooled mixture to combine. Pour into the prepared tin and decorate with blanched almonds.

• Bake the on the bottom half of the oven for 2 hours, or until it is cooked through completely. Remove from the oven, cover with foil and allow to cool in the tin before slicing and serving. 

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Cherry Oat Crumble Pies

Cherry Oat Crumble Pies

Recipe By Michael Weldon

Ingredients

• 4 sheets Coles butter buff pastry, defrosted in the fridge

Cherry Filling

• 500 g cherries, pits removed and quartered

• 50 g dried cherries or cranberries

• ½ cup Coles caster sugar

• 1 lemon juice

Oat Crumble

• 1 cup Red Tractor Australian organic oats

• 1 cup Coles plain flour

• 1 cup Coles brown sugar

• 175 g butter, diced

• sea salt

Method

• In a bowl combine the cherry filling ingredients, gently mix. All to sit and marinate for 10 minutes.

• In a large bowl add the oat crumble ingredients, using your hands rub the flour into the dry ingredients until your mixture is a crumb like consistency.

• Butter a 12-muffin tray. Cut the puff pastry into rounds with a cookie cutter that will fit onto the muffin tray. Press the pastry into the muffin tin then spoon in the cherry filling, leaving any excess liquid in the bowl. Top the cherry filling with the crumble and place into the oven. Bake for 30mins or until the pastry is golden, the crumble is crunchy, and the cherry is warmed through.

• Serve warm or cold.

• With any left-over crumble, bake until golden and use on your next yoghurt or layered desserts.

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Thyme & Honey Roast Peaches with Almond Crumble

Thyme & Honey Roast Peaches with Almond Crumble

Recipe By Courtney Roulston

Ingredients

• 4 medium Coles peaches 

• 40 g butter 

• 8 sprigs thyme, plus extra to serve 

• 1 vanilla bean, halved lengthways 

• 2 tbs Coles honey

• 1 tbs lemon juice 

• 1 cup Jalna Greek yoghurt, to serve

Crumble

• ¾ cup almond meal

• ½ cup Coles self-raising flour 

• 2 tbs coconut sugar 

• 50 g butter, chilled, cubed 

• 1/3 cup whole almonds, chopped 

• ½ tsp ground cinnamon 

Method

• Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.  

• Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly. 

• Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required. 

• Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.

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White Balsamic Meringue with Mango Yoghurt

White Balsamic Meringue with Mango Yoghurt

Recipe By Michael Weldon

Ingredients

• 3 egg whites

• ½ cup Coles caster sugar

• 1 tbs white balsamic vinegar 

Mango Yoghurt

• 2 cups Jalna sweet and creamy yoghurt

• 1 mango, cheeks removed and blended

• ¼ cup dried mango, diced

Garnish

• toasted shaved coconut

Method

• Pre-heat an over to 95 degrees (C).

• In the bowl of a stand mixer add the egg whites, whisk to soft peaks. Whilst whisking slowly add the sugar into the mix, keep mixing until the whites form stiff peaks and the sugar is fully incorporated. Add the white balsamic vinegar and mix to combine.

• Carefully spoon the meringue into a piping bag. Pipe into round meringues on a baking paper lined oven tray. Pipe 4 even sided round meringues. Place into the oven and cook for 1.5 hours then leave to cool completely in the oven.

• In a bowl combine the yoghurt, mango puree and diced mango. Gently mix to combine but keep the yoghurts thickness. 

• To assemble place a meringue round onto a plate. Carefully crack the meringue on half down the centre and spoon the mango yoghurt in between the 2 pieces of meringue. Top with the toasted shaved coconut.

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Cherry Almond Tart

Cherry Almond Tart

Recipe By Gareth Whitton

Ingredients

Short Crust Pastry

• 250 g Coles plain flour

• 125 g butter

• 50 ml water 

• 3.5 g salt         

Cherry & Almond Batter

• 140 g almond meal

• 210 g butter

• 186 g sugar                             

• 4 large free range egg (or 186 g eggs)

• 2 g salt

• 2 g baking powder

• 47 g Coles plain flour

Poached Cherries

• tinned sour cherries                           

• white sugar

Garnish

• icing sugar

Method

Short Crust Pastry

• Preheat the oven to 180 degrees (C).

• Cut butter into 2.5cm cubes and place in the bowl of a stand mixer with paddle attachment fixed. Add flour and salt and mix on the slow speed until it starts to resemble the consistency of almond meal and no lumps of butter remain.

• Slowly pour the water into the flour mixture. Work together until all ingredients are combined, ensuring not to over work the dough.

• Tip the dough onto the bench and combine the mixture by hand, then work into a disc shape. Place the pastry between two sheets of paper and using a rolling pin, roll the pastry into a circular shape approximately 3-4mm thick and roughly 35cm in diameter.

• Wrap the pastry over the rolling pin and place over the top of a 25cm tart shell. Work the pastry into the corners of the tin and press into the sides. Using a knife, trim the edges of the pastry. Place the shell into the fridge to rest for a few minutes.

• Cut a piece of baking paper or aluminium foil to fit inside the tin. Push the paper or foil the corners of the shell and fill with rice or blind baking beads. Place in the oven for 25 minutes or until an even golden colour.

• Allow to cool at room temperature, then reduce the oven temperature to 165 degrees (C).

Cherry & Almond Batter

• Melt butter in a pan and cook until nutty and brown then remove off the heat.

• Scale almond meal, flour, salt and baking powder together in a bowl.

• Using the whisk in the stand mixer, combine sugar and eggs until incorporated on the slow setting, ensuring not to introduce any air.

• In a steady stream, pour in melted butter to emulsify with the egg mixture. Once the mixture is combined, add the dry ingredients and mix to combine. Pour into the pastry shell immediately. 

Poached Cherries

• Drain all the liquid from the tin of cherries and set the fruit aside. For every 1000g of cherry liquid, measure 400g of sugar.

• Place in a pan and bring to a boil. Continue to cook until the syrup is thick and viscous.

• Pour over the reserved cherries and allow to cool at room temperature.

• Let cherries macerate for at least 2 hours before using.

• Place cherries on top of the almond batter approximately 1cm apart, covering the entire tart.

• Bake the tart at 165 degrees (C) for 25-30 minutes or until the top has a medium golden colour.

• Allow to cool at room temperature, then dust generously with icing sugar.

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Raspberry and White Chocolate Marbled Pudding

Raspberry and White Chocolate Marbled Pudding

Recipe By Michael Weldon

Ingredients

Raspberry Syrup

• 100 g frozen raspberries

• 1 tbs Coles sugar 

Pudding Base

• 250 g butter, extra butter for pudding basin

• 250g Coles sugar

• 4 free range eggs

• 250 g flour, sifted

• 5 g baking powder, sifted

• 25 g vanilla bean paste

• 50 g milk

• 75 g white chocolate chips (callebaut W2 28% or finest Belgian chocolate preferred)

Raspberry Sauce

• 300 g frozen raspberry

• 75 g Coles sugar

• 50 g raspberry jam

Garnish

• Coles pouring cream

Special Equipment

• 1 pudding basin

Method

• In a small pot combine the raspberry syrup ingredients. Place on a medium heat and cook until the berries have softened and broken down. Strain the syrup and cool to room temp.

• In a stand mixer cream the butter and sugar until the butter is light and fluffy. Add the eggs into the mixer 1 at a time, making sure each egg is fully mixed in before adding the next. 

• Turn the mixer down to low, add in the flour and baking powder, mix until evenly combined. Add the vanilla and milk, mix until combined. 

• Divide the mixture into half. Mix the white chocolate buttons into the one bowl of mixture. Mix the raspberry syrup into the other bowl of pudding batter.

• Butter the inside of your pudding basin. Spoon in 1 spoon of white chocolate batter then 1 spoon of raspberry batter, repeat this process until all the basin is full of batter. With s butter knife swirl and mix the two different batters to give the pudding batter a marbled visual. Cover the pudding with baking paper and a piece of foil.

• Place the pudding into a steamer pot with the water in it boiling. Cover with a lid and steam for around 2 hours until the pudding is cooked through. Cool the pudding to room temp.

• In a pot over a medium heat, combine the raspberry sauce ingredients. Cook until the sugar has melted and the raspberries are soft.

• To serve, microwave the pudding and warm the sauce in a small pot. Pour the sauce over the pudding and then pour over cream.

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