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Digital Subscriptions > Food Heaven > issue78 > TEATIME TREATS

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

WE LOVE… RUM YUM BALLS pg78 // CHERRY PIE pg82 // CHOCOLATE BLONDIES pg86

For the milk chocolate pretzel tart, see page 79

Christmas pudding French toast

SERVES 4

300ml (10floz) whole milk

3 free-range eggs

200g (7oz) caster sugar

3 tbsp brandy, plus a splash extra to serve

4 slices of leftover Christmas pudding, 2cm (¾in) thick

80g (2¾oz) unsalted butter ice cream, to serve

1 Pour the milk into a bowl and add the eggs, 50g (1¾oz) of the sugar and the brandy. Mix well, then strain through a sieve into a jug.

2 Place the slices of Christmas pudding in a shallow dish and pour over the custard mix. Refrigerate for a minimum of 2 hours. After 1 hour, flip all the slices over to get maximum coverage. Drain the slices on a wire rack set over a tray to catch the drips.

3 Heat the remaining sugar in a nonstick frying pan over a medium heat until just melted and starting to turn golden brown. Reduce the heat to low and add the butter, swirling it around in the pan until fully mixed in.

4 Add the drained slices of Christmas pudding and cook them for a couple of minutes until brown and caramelised. Flip them over with a spatula and cook for the same amount of time on the other side. Remove from the pan and serve with ice cream and a splash of brandy.

Rum yum balls

SUPER SIMPLE AND DELICIOUS, THESE RUM BALLS ARE MADE WITH LEFTOVER BROWNIES

MAKES 30

300g (10½oz) chocolate brownie scraps, frozen (see recipe, right)

100g (3½oz) chocolate chip cookies, crumbled

100g (3½oz) milk chocolate, finely chopped

50g (1¾oz) cocoa nibs

1 tbsp unsweetened cocoa powder

3 tbsp dark rum

300g (10½oz) dark chocolate, tempered

gold lustre powder for dusting

1 Line two trays with baking paper and set aside. Put the frozen chocolate brownie scraps into a blender and quickly pulse to form crumbs. If you do this for too long, the sponge will defrost and go mushy.

2 Pour the cold blitzed crumbs into a bowl with the cookie crumbs, milk chocolate, cocoa nibs, cocoa powder and rum. Mix the contents of the bowl with your fingertips, then form the mixture into bite-sized balls. Squash the balls to compact them, then place on one of the prepared trays – you should have about 30 balls. Refrigerate for 20 minutes to firm up.

3 Leave the tempered chocolate in the bowl, stirring occasionally until it is in a soft, semi-solid state. Scoop up a small quantity of chocolate with your hand and roll it around a cold rum ball. Place the chocolate-covered ball on the remaining clean tray, then repeat this step until all the balls are covered in chocolate. Refrigerate for 10 minutes to harden. Remove from the fridge and brush gold powder over the rum balls.

Chocolate brownie

MAKES ONE 30X20 CM (12X8IN) SPONGE OR 24 SMALL SQUARES

rapeseed oil spray

240g (8½oz) unsalted butter, at room temperature, cubed

290g (10oz) soft light brown sugar

a pinch of salt

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About Food Heaven

Celebrate the festive season with our must-make party treats for the whole family! Whether you're after simple biscuits for a homemade gift, or you're planning on creating a show-stopping dessert to wow your guests, our Christmas recipes will be the talk of the party! We've got incredible cheesecakes, magic cakes (you make one simple batter and end up with a three-layer cake – genius!) and new recipes from the GBBO contestants and judges, including a delicious hot chocolate cake. Find out how to make cream puffs, profiteroles and eclairs in our masterclass, create step-by-step chocolate-hazelnut biscotti, plus make your favourite French bakes at home with foolproof recipe hacks for millefeuille, brioche, croissants and pains au chocolat!