Pudding in a Mug

• 2 tablespoons flour
• 2 1/2 tablespoons sugar
• 1 tablespoons cocoa
• 1/2 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips or flakes plus 2 tablespoon extra
• A small splash of vanilla extract
• 2 microwave safe mugs

 1. This recipe is for two mug puddings and therefore is made in two separate mugs. You can mix the entire thing in the mugs and therefore avoid any extra dishes except for the egg which I whisk lightly in a bowl. Add dry ingredients to the mugs, and mix well ensuring the there is no flour stuck at the bottom.
 2. Pour in the milk, oil, chocolate chips or flakes and vanilla extract and mix well. Whisk egg lightly in a bowl and pour half of the egg in each mug and mix well. Add the extra tablespoonful of chocolate chips or flakes on top of the batter. Cover with glad wrap.
 3. Do one mug at a time. Put your mug in the microwave and cook for 1 minute on  medium heat.  Check on the consistency-it should be cooked but still moist and gooey. If it is still not cooked, microwave on another 30 seconds on medium heat. Remember, it will cook further on standing.

PORTUGUESE - STYLE CUSTARD TARTS

Ingredients:
4 sheets puff pastry
1 cup white sugar
1/2 cup water
1/4 cup cornflour
2 cups milk
1/2 cup thickened cream
3 egg yolks, beaten
Freshly ground nutmeg
Icing sugar,  to serve

1. Preheat oven to 200°C fan forced. Lightly grease 16 1/3-cup capacity muffin holes.
Cut 4, 10cm rounds from pastry. Place into muffin holes.
2. To make the custard  place sugar & water in a heavy based saucepan over medium heat.
Cook, stirring constantly, for 3 minutes or until sugar dissolves. Boil without stirring for 3 minutes.
3. Combine the cornflour, milk & cream & mix well.. Add the sugar mixture slowly, whisking continuously.
4. Pour the mixture back into the saucepan & place over a medium-low heat. Cook stirring until mixture has just come to the boil. Set aside to cool.

Dominos

90g unsalted butter, softened
1/2 cup brown sugar
1 egg
1/4 cup coconut
1 cup plain flour
1/3 cup self raising flour
1/4 cup dark choc bits

1. Preheat oven to 180/160 fan forced. Grease & line 2 baking trays with baking paper.
2. Use electric mixer to beat butter & sugar until light & fluffy & creamy. Add egg, beat well until combined. Stir in coconut & sifted flours.
3. Roll dough between 2 sheets of baking paper until 5mm thick. Refrigerate for 30 minutes.
4. Use a rectangle cookie cutter to cut out domino shapes from the dough. Place 3mm apart on the trays. Use the back of a butter knife to mark, do not cut, a line across each rectangle. Press the choc bits into each domino square.
5. Bake for 15 minutes or until golden brown. Cool on tray before playing & then eating!

CHOCOLATE HUMMINGBIRD CAKE

This cake is moist, rich & a definite winner!
If cinnamon isn't a favourite in your house, limit or exclude it altogether.

1 cup self-raising flour
2 tbspoons cocoa
1 tspoon cinnamon
1/2 tspoon bicarb soda
1/2 cup coconut
1/2 cup caster sugar
1/2 cup vegetable oil
2 eggs, beaten
100g dark chocolate, melted
1 cup grated carrot
225g crushed pineapple, drained

1. Preheat oven to moderate, 180°C. Lightly grease & line a 10 x 20cm loaf pan with baking paper.
2. Sift flour, cocoa, cinnamon & bicarb together in a large bowl. Stir in the coconut.
3. In a large jug whisk sugar, oil & eggs together. Whisk in chocolate. Stir carrot & pineapple through.
4. Make a well in the centre of the dry ingredients. Lightly stir in the pineapple mixture until combined.
5. Pour into pan, smoothing surface. bake 40-45 minutes, until cooked when tested with a skewer. Cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.

TOPPING CHOICES
Beat 250g cream cheese in an electric mixer until smooth. Beat in 100g dark chocolate, melted & cooled & 1 cup sifted icing sugar & mix until combined
OR
Combine 250g dark chocolate and 1/3 cup cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat & spread over cake.

HAPPY BIRTHDAY!

DAIRY FREE, EGG FREE VANILLA CAKE
1 1/2 cups self raising flour
1/3 cup custard powder
1/2 tspoon salt
1 cup caster sugar
1 cup water
1/3 cup vegetable oil
1 tablespoon lemon juice
1 1/2 tspoon vanilla essence
1. Preheat oven at 180°C (160°C fanforced)
2. Sift dry ingredients.
3. Mix wet ingredients in a separate bowl.
4. Combine the wet into the dry ingredients & mix until smooth.
5. Pour into a greased & floured tin & bake for 40 minutes.

Easter Leftovers

The best part of any family gathering is getting to taste all the wonderfully yummy desserts.
Better still is getting to take some home!

Yogurt Sugar Muffins

2 1/2 cups self-raising flour
1 1/2 cups caster sugar
1 1/2 cups yogurt ( I used Coles Passionfruit Swirl)
2 eggs
1 teaspoon vanilla
250g melted butter
1-2 tablespoons lemon juice


Preheat oven to 190°C. Lightly grease 12 hole muffin tray.
Sift flour into a bowl & stir in 1/2 cup of the caster sugar.
Make a well in the centre.
Whisk together yougurt, eggs, vanilla & pour into well.
stir until just combines.  Mixture should still be lumpy.
Pour into muffin tray & bake for 30 minutes or until risen & springy to touch.
Brush the warm muffins with lemon juice & roll in the remaining caster sugar.