Recipe of the Month
"Pumpkin, Rum and Raisin Cake"
| Sent in by Lorna Metzke - Perth
Soak the raisins in the Canefire for an hour or so until plump. Cream the butter and sugar until light and fluffy Beat in the golden syrup and then the eggs one at a time until well combined. Add the soaked raisins with any remaining Canefire, the rind and juice of the lemon, the pumpkin and the four. Combine well Turn into a well greased deep loaf tin or a 22cm square cake tin and bake for about 40 minutes in a 180C oven. Your cake should be well browned and an inserted skewer should come out clean. |
"Pumpkin, Rum and Raisin Cake" 185g raisins 2 tablespoons Canefire 125g butter 250g sugar 1 tablespoon golden syrup 2 eggs rind and juice of 1 lemon 1 cup cold mashed pumpkin 2 cups self raising flour |
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| Sent in by Brenda Jarret - Darwin To make the sauce, dissolve sugar in
a saucepan over gentle heat until a deep gold. Carefully pour on boiling water and
stir until smooth. Remove from heat and stir in butter and brown sugar. Return
to heat and stir until mixture is smooth and brown sugar has dissolved. Stir in
vanilla and cream. Set aside.
Bake bananas in their skins on a hot barbecue. Turn after 10 minutes; after a further 10 minutes the skins should be black and the bananas soft and very hot. Transfer to a serving dish, carefully split skins and peel back one side. Carefully warm Backburn in a saucepan, light with a match and pour flaming Backburn over exposed banana. Serve with warm butterscotch sauce. |
"Flaming Bananas" 4 bananas, skins on 4 tablespoons Backburn Butterscotch Sauce 3/4 cup sugar 1/4 cup boiling water 50 g unsalted butter 3/4 cup brown sugar few drops of pure vanilla 100 ml thickened cream |
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It takes about ten minutes to throw together! Preheat oven to 160 degrees Celsius Melt butter in pan on a low heat then mix in sugar. Remove from heat then add fruit, spice and bicarbonate of soda and stir. Add to mixture Canefire, flour and eggs Pour into mould Bake for 45 - 50 minutes in ring mould Longer for a tin without hole! Sent in by Elaine Lennox - Perth |
"Billy Boil Cake" I200g butter melt in pan on a low heat 1 cup brown sugar 3 cups of mixed fruit or two cups + 1 sliced apple 1 heaped tsp mixed spice 11 tsp bicarbonate of soda 1 cup self raising flour. 1 cup plain flour. 2 whisked eggs Three quarters cup of Canefire
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| Put hot water and crumbled stock cubes into
saucepan. Sprinkle gelatine over cold water, add to saucepan, stir until combined.
Bring to boil, remove from heat, allow to cool. Pour enough chicken stock
into and oiled 24cm by 10cm loaf tin to just cover the bottom. Place parsley leaves
decoratively over layer. Pour in the rest of the stock and refrigerate until set. Chop chicken livers roughly and place in bowl with Canefire and allow to marinate for 1½ hours. Drain livers and keep Canefire liquid. Heat 45g of butter in large pan, add livers and cook until browned on all sides. In a separate pan melt remaining butter. Saute peeled and chopped onions and chopped bacon. Add thyme, bay leaf and the livers, simmer for a further 5 minutes. Remove from heat and remove bayleaf. Put mixture with Canefire liquid into blender and blend until smooth. Fold in cream, season with salt and pepper and allow mixture to cool. Spread evenly over the gelatine mixture and the return to the refrigerator. When set the turn upside down onto to serving plate. Serve with dry crackers. |
"Canefire Paté" ¾ cup hot water 2 Chicken stock cubes 1½ teaspoons gelatine 2 tablespoons cold water Parsley 1kg chicken livers 1 cup Canefire 90g butter 6 bacon rashers 2 large onions ½ teaspoon thyme 1 bayleaf 2/3 cup cream salt, pepper 150g butter |