- 125g dark chocolate, finely chopped
- 3/4 cup (185ml) thickened cream
To make the chocolate sauce, place chocolate in a medium-sized bowl. Heat cream in a saucepan to scalding point, pour over the chocolate and stir until smooth.
• 100g butter
• ½ cup (110g) caster sugar
• 1½ cups (375ml) orange juice
• 2 tablespoons lemon juice
• 2 tablespoons Grand Marnier
Melt butter in a small saucepan, add sugar and juices; bring to the boil. Boil, uncovered, for about 10 minutes or until sauce is reduced to about1 cup (250ml). Remove from heat.
• 85ml orange juice
• 3 oranges zested and juiced
• 70g caster sugar
• 30mls water
• juice of a lemon
• 15ml ‘Grand Marnier’
For the orange sauce: Combine ingredients bring to boil. Simmer for 10 minutes or until syrupy. Pass through fine sieve. Re-boil and thicken if desired.
- 100g muscovado sugar (or brown sugar)
- 2 tbls golden syrup
- 50g unsalted butter
- 150ml thickened cream
- 1 tsp vanilla extract
For the caramel sauce, place the sugar, golden syrup and butter in a saucepan over medium heat, stirring to dissolve the sugar. Add cream and vanilla and cook for a further 1-2 minutes, stirring to combine. Set aside to cool.
- 1 ¼ c. sugar
- ¼ c. water
- 1 c. whipping cream
- ½ c. (1 stick) unsalted butter, cut into pieces
- 1 tbsp. vanilla extract
For Sauce: Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns caramel colour. Add cream (mixture will bubble vigorously) and stir until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before using, stirring frequently.)
- 1/2 pt. raspberries
- 1/2 c. water
- 1/4 c. sugar
Make raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Note: Coulis can be diluted with a little lemon juice if too thick.
- 1 tbs plain flour
- 1 tbs butter melted
- 300 ml milk
- 1 tbs golden syrup
- 1/2 cup brandy
- 1 tbs brown sugar
STEP 1 Mix together flour and melted butter to a paste.
STEP 2 Add milk, stirring continuously, over low heat.
STEP 3 Add golden syrup and brandy.
STEP 4 Add brown sugar and keep stirring until sauce thickens.
Can be serve hot or cold. Will keep in the fridge for a week.
- 200gm Caster Sugar
Line a baking tray with baking paper.
Place caster sugar in a saucepan over very low heat and swirl the saucepan around occasionally, allowing the sugar to melt evenly. Once the sugar has dissolved and turned golden (this can take up to 15 minutes), pour the mixture onto the tray and set aside to cool completely before breaking into shards.
- 1 tbsp. flour
- ½ c. brown sugar
- 2 tbsp. butter
- 1 tbsp. vanilla
- 1 tbsp. vinegar
- 1 c. hot water
Mix first 5 ingredients and pour hot water overall. Cook for 1 minute or until thick.
Serves 2–3; double for a large Christmas pudding
- 60g (¼ cup) unsalted butter
- 60g (½ cup) icing sugar
- Brandy to taste, 5ml- 25ml
- 1 mL (¼ teaspoon) vanilla extract
- 8 mL (½ tbsp) orange or lemon zest
- Pinch of cinnamon
- Pinch of nutmeg
Warm butter to just below room temperature.
Beat in the sugar, continue beating until the ingredients are thoroughly combined.
Beat in the brandy a splash at a time. Adding too much brandy at once will curdle the butter. Pour in about 5 mL (1 tsp) and beat to combine before adding the next spoonful. Taste the brandy butter after each addition and keep adding until you achieve the desired flavour. Add about 10 mL (2 tsp) for moderate brandy flavour, or 25 mL (5 tsp) for a strong sauce.
Store in the fridge. Keep the butter in an airtight container. You can freeze leftover brandy butter for up to three months.