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Digital Subscriptions > Baking Heaven > November 2019 > PUDDING HEAVEN

PUDDING HEAVEN

Epic desserts to satisfy a sweet tooth!

WE LOVE… CARAMEL APPLE PARCELS pg56 //MAPLE FRITTERS pg58 //AUTUMN PUDDING pg62

Pineapple & lime pie

SERVES 4

110g (3¾oz) butter

½ a pineapple

30g (1oz) demerara sugar

a pinch of crushed chilli flakes

140g (5oz) digestive biscuits

400ml (14floz) double cream

2 tbsp icing sugar

½ a lime

1 Put 80g (2¾oz) of the butter in a small pan over a medium heat and the remaining butter in a small frying pan or skillet over a medium heat.

2 While the butter melts, cut the top and bottom off the pineapple, then stand it upright on your chopping board. Slice off the skin, cutting downwards from top to bottom. Carefully cut out any pieces of skin left on the fruit. Cut the pineapple half in half lengthways, then slice off the woody core so that you are left with the soft fruit. Cut the pineapple flesh into small pieces and add them to the small frying pan.

3 Add the demerara sugar and a pinch of chilli flakes. Mix well and cook for 8-10 minutes, shaking the pan occasionally, until the pineapple starts to soften and the sauce has thickened. Remove from the heat and leave to one side to cool a little.

4 Put the biscuits into a food processor and blend into a fine powder while the pineapple cooks. Tip into a mixing bowl and pour over the melted butter from the small saucepan. Mix well. Line the base and sides of a 19cm (7½in) springform cake tin with baking parchment and press the biscuit mix into the base using the back of a spoon. Put the cake tin into the fridge to chill while you whisk the cream.

5 Pour the cream into a large mixing bowl and add the icing sugar. Grate in the lime zest, squeeze in the juice, then whisk into firm peaks. Remove the cake tin from the fridge and fill with the cream. Top with the pineapple pieces, drizzle over the sauce from the pineapple, then open the side of the cake tin, remove the paper and serve.

Mango, orange & nutmeg cheesecake

SERVES 8-10

100g (3½oz) unsalted butter, plus extra for greasing

200g (7oz) digestive biscuits

1 tbsp caster sugar

1 large mango, peeled, pitted and cut into chunks

50ml (1½oz) orange juice

900g (2lb) cream cheese

100g (3½oz) icing sugar

¼ a fresh nutmeg, finely grated, plus extra for sprinkling

1 Grease the sides and base of a 20x10cm (8x4in) non-stick springform cake tin and line the base with baking parchment. Put the biscuits into a food processor and blend to a fine crumb. Tip the biscuit crumbs into a saucepan and rinse the food processor bowl.

2 Add the butter and caster sugar to the crumb mix, place over a medium heat and mix together until the butter and sugar has melted completely. Tip the biscuit mixture into the prepared cake tin, then push it down, using a spoon, to form an even layer across the base. Refrigerate for 30 minutes.

3 Meanwhile, put the mango and orange juice into a food processor bowl and blend to a purée. Pass the purée through a sieve and divide the mixture in two. Cover one portion and refrigerate to serve with the cheesecake when it’s ready and return the other portion to the food processor bowl.

4 Put the cream cheese, icing sugar and freshly grated nutmeg into the food processor bowl with the mango and orange purée, then blend until smooth.

5 Scrape the cheese and mango mixture over the biscuit base in the cake tin and refrigerate for 8 hours or overnight. When you are ready to serve, open the springform cake tin, carefully remove the sides and slowly slip the cake off the bottom onto a serving plate. Sprinkle with finely grated fresh nutmeg, drizzle over the remaining mango and orange purée and serve.

Dark chocolate, clove & cinnamon brownies

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About Baking Heaven

Christmas is just around the corner so we've gathered some of our favourite seasonal recipes to inspire you. You'll find everything from stained-glass cookies you can hang on your Christmas tree, to tear & share cupcakes and even candy cane bread, but if you're looking to create something with a real 'wow' factor this year, don't miss our festive Fault Line cake. It's the hottest new cake trend around and we show you step-by-step how to make it! Plus we chat to Liam Charles, find out which varieties of apples are best for baking and feed a crowd with party perfect bites! Get your copy now!