Base:
1cup self raising four
1/2 cup toasted dessicated coconut...
1/4 cup castor sugar
1/2 cup yoghurt Mix all ingredients together. Line the base of a 23cm baking tin and roll pastry into it. Bake at 180C for about 15 - 20 minutes or till done.
Apple mix
3 granny smith apples
1/4 cup sugar
1tsp cinnamon
1/4 cup water
2 tablespoon custard powder mixed in about 1/8 cup of water
peel, core and cut the apples. Place into a saucepan with the water and cinnamon. Bring to the boil and stew lightly for about 5 minutes. Add the mixed custard powder into the apple mix to create a thickened pudding. Pour this onto the cooked base in the cake tin. Leave to cool.
Mulled wine mousse
1 cup red wine
1/2 cup water
1 star anise
1 cinnamon stick
piece of orange rind
sugar to taste
4 tsp gelatine dissolved in 1/8 cup of water
1/2 cup whipping cream beaten to soft peak stage
bring wine, water sugar and spices to a slow simmer and steep gently to extract flavour from the peel and spices. taste to test sweetness adding more sugar/honey/sweetener if required. Mixing continuously add the gelatine into the warm fluid and mix until dissolved. Leave aside to cool and for the jelly to just start setting. Fold in the cream and pour mix onto the cooled apple pudding mixture. Leave to cool. Garnish with whipped cream, chocolate and dried apple crisps
1cup self raising four
1/2 cup toasted dessicated coconut...
1/4 cup castor sugar
1/2 cup yoghurt Mix all ingredients together. Line the base of a 23cm baking tin and roll pastry into it. Bake at 180C for about 15 - 20 minutes or till done.
Apple mix
3 granny smith apples
1/4 cup sugar
1tsp cinnamon
1/4 cup water
2 tablespoon custard powder mixed in about 1/8 cup of water
peel, core and cut the apples. Place into a saucepan with the water and cinnamon. Bring to the boil and stew lightly for about 5 minutes. Add the mixed custard powder into the apple mix to create a thickened pudding. Pour this onto the cooked base in the cake tin. Leave to cool.
Mulled wine mousse
1 cup red wine
1/2 cup water
1 star anise
1 cinnamon stick
piece of orange rind
sugar to taste
4 tsp gelatine dissolved in 1/8 cup of water
1/2 cup whipping cream beaten to soft peak stage
bring wine, water sugar and spices to a slow simmer and steep gently to extract flavour from the peel and spices. taste to test sweetness adding more sugar/honey/sweetener if required. Mixing continuously add the gelatine into the warm fluid and mix until dissolved. Leave aside to cool and for the jelly to just start setting. Fold in the cream and pour mix onto the cooled apple pudding mixture. Leave to cool. Garnish with whipped cream, chocolate and dried apple crisps
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