Fruit for dessert has to be good for you ....right? Well maybe not when combined with lashings of caramel sauce and delicious ice cream! Another street food special from Thailand, this recipe is one for the kids - they will LOVE it.

Serves 4–6
Prep time 10 min
Cook time 20 min
 
Ingredients

     1 litre vegetable oil
     6 small bananas
 
     Batter
     1 cup rice flour
     ¼ cup arrowroot
     3 tbsp palm sugar
     ¾ cup water
     3 tbsp shredded coconut
     ½ cup sesame seeds
     ½ tsp salt


Make the caramel sauce as below.
Heat the vegetable oil in a wok or deep fryer to 190°C.
 
Peel and slice each banana lengthwise, then in half.
 
Combine all the batter ingredients and stir until just mixed together. Dip each piece of banana into the batter and deep-fry until golden brown. Remove from the oil and drain on paper towels for a few seconds. Serve straight away with coconut ice cream and the caramel sauce.
 
Caramel Sauce 
     1 cup sugar
     90 g salted butter, cut into 6 pieces
     ½ cup cream
     ½ teaspoon salt
 
Method
 
Place the sugar in a large saucepan over a medium heat and cook, without stirring, until it becomes a thick amber-coloured liquid. Don’t let it burn.
 
When the sugar has completely melted, immediately add the butter – be careful as the caramel will bubble rapidly. Stir the butter into the caramel until completely melted, about 2–3 minutes.
 
Drizzle in the cream very slowly while stirring. Again be careful as the mixture will rapidly bubble and/or splatter. Boil the mixture for 1 minute. It will rise in the pan as it boils.
 
Remove from the heat and stir in the salt. Cool before using .
This caramel will last a week in an airtight container.

 
 

 

Prep time 10 min
Cook time 1 hour
Serves 4
 
Ingredients
     400ml cream
     45g maple syrup
     1 tsp vanilla extract
     5 egg yolks
     50g demerara sugar
 
Method
Preheat the oven to 140 degrees Celsius.

Pour the cream, maple syrup and vanilla into a saucepan and gently bring to a simmer.
Whisk the egg yolks and 2 tsp of the sugar together until light and creamy. Pour a little of the cream mix into the eggs and combine using a spatula. Add half the remaining cream and combine, then mix in the remaining cream.

Strain into ramekins using a sieve. Pour hot water into a roasting tray so it will come about halfway up the ramekins. Place the ramekins in the hot water bath, cover the tray with tinfoil and bake for around 30 minutes or until the custard is just set. Remove and cool.
Sprinkle the remaining sugar over and use a blowtorch to heat the top of the custard until the sugar begins to caramelise.
 
Top tip:
If you don’t have a blowtorch at home, place your custards under a hot grill to caramelise the topping. Just watch them carefully.

This show-stopper looks and tastes the part. A great cake for any celebration, this is one to share with the special people in your life. 

Prep time 15 mins
Cook time 60 mins
Serves 8

Ingredients

     Cake
     ½ cup shredded coconut
     1½ cups coconut milk
     6 eggs, separated
     1 cup sugar
     pinch of salt
     250 ml almond oil
     4 tsp baking powder
     2 cups flour
     
     Coconut Icing
     1/3 cup shredded coconut
     3 egg whites
     1 cup sugar
     ½ tsp cream of tartar
     pinch of salt
     2 tsp vanilla extract

Instructions
 
Preheat the oven to 180ºC. Grease two x 20–22 cm cake tins. Stir the coconut into the coconut milk. Set aside.

Separate the egg whites from the yolks. Place the egg whites in a small- to medium-sized mixing bowl. Put the yolks in a large mixing bowl. Beat the egg whites with an electric mixer until they are like whipped cream. Set aside. Add the sugar to the yolks, along with the salt and oil. Beat to a smooth consistency.

Stir the baking powder into the flour, then add this to the yolk mixture. Add the coconut milk and shredded coconut. Beat for 1–2 minutes or until well combined.
Fold the beaten egg whites into the batter and pour the batter into the prepared tins. Bake for 30–40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before icing.

To make the icing, toast the coconut in a dry frying pan over a medium-high heat. Stir continuously until lightly browned. Immediately transfer to a bowl to cool.
​
Combine the egg whites, sugar, cream of tartar and salt in a stainless-steel bowl that fits tightly over a saucepan. Stir well. Add 3 cm of water to the saucepan and bring to a gentle boil. Reduce the heat to low. Set the bowl with the egg mixture over it. Using a hand-held electric mixer, beat the mixture on low speed. Gradually increase the speed over 5 minutes, ending at high speed. Add the vanilla when you switch to high speed. Beat until the icing is stiff and easily holds its shape. Remove from the heat.
 
To assemble the cake, place the first layer on your serving plate and cover the top with a generous amount of icing. Sprinkle over some of the toasted coconut. Now add the second layer and again cover the top with icing. Finish by icing the sides of the cake. Sprinkle toasted coconut all over the top and don’t forget the sides.

Anzac day is a day for remembering our brave soldiers, why not do so while enjoying some Anzac biscuit deliciousness. With this recipe you not only have dessert sorted but also something for the biscuit tin.

Ingredients
       3 apples, peeled and diced
       3 feijoas, peeled and diced
       1 tbsp brown sugar (optional)
       Anzac crumble
       1 cup flour
       ¾ cup caster sugar
       1 cup desiccated coconut
       2 cups rolled oats
       125 g butter
       2 tbsp golden syrup
       1 tsp baking soda
       3 tbsp boiling water

Instructions

1. Heat oven to 180°C (160°C fan bake). Place flour, caster sugar, coconut and oats in a bowl and stir to combine. Make a well in the centre.
2. Place butter and golden syrup in a saucepan to melt. Dissolve baking soda in boiling water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine.
3. Lay apples and feijoas in the bottom of an ovenproof dish. Sprinkle with brown sugar. Take half of the crumble mixture and spread evenly on top of the fruit. Bake in the oven for 20 minutes.
4. Serve with cream.
5. With the remaining mixture roll spoonfuls into balls and press onto a baking tray, allowing space for biscuits to spread while cooking.
6. Bake for 15 minutes or until firm and golden brown. Remove to a wire rack to cool.

Useful tip

• You can substitute the fruit for peaches or plums 

Prep time: 15 min
Cook time: 40 min
Makes: 16

Cathy’s brownie recipe was a star at my mother’s café, Rhubarb, in Taranaki. She spent time in the States where she discovered the deliciousness of these chocolate brownies when she was 10 years old and visiting a family friend in Portland, Oregon. Twenty –two years later and she says her mouth still waters when this brownie comes out of the oven. If you like your brownies chewy, be sure to beat the eggs in really well!

Ingredients
       400g unsalted butter
       1 cup cocoa
       4 cups brown sugar
       ½ tsp salt
       2 tsp vanilla extract
       2 cups plain flour
       4 eggs
       1 cup chocolate buttons
       Icing sugar, for dusting

Instructions

1. Preheat the oven to 180 degrees Celsius. Lightly grease a 20 x 30 cm slice tin.
2. Melt the butter and cocoa in a large saucepan. Stir to combine, then add the sugar, salt and vanilla. Mix well. Take the pan off the heat, sift in the flour and combine.
3. Beat the eggs in a bowl until light and fluffy. Add to the mixture and stir until well combined. Pour into a tin. Pace the chocolate buttons on top in a pattern of your choice.
4. Bake for about 30 minutes or until if feels slightly firm. Cool in the tin, then slice. Dust with icing sugar.

Useful tips

• Be careful not to overcook the brownie or it will be dry.
• Throw in a few raspberries for something a little different

Prep time:20 mins
Cook time:15 mins 
Serves: 6

​The perfect start to any weekend - Kumara Waffles! The kids will love them, and so will you!

Ingredients
       2½ cups all-purpose flour
       ⅓ cup packed light brown sugar
       2¼ tsp baking powder
       1 tsp baking soda
       ½ tsp salt
       2 tsp ground cinnamon
       1 tsp ground ginger
       ¼ tsp ground cloves (optional)
       4 large eggs
       1 cup milk
       1 cup buttermilk
       1 cup Orange Kumara, boiled, mashed (cooled)
       6 tbsp unsalted butter, melted
       Chopped pecans, for serving
       3 tbsp Maple syrup
       1 cup sour cream
       2 pears, sliced

Instructions

1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate large bowl, whisk together the eggs, milk, buttermilk, kumara and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.
3. Combine the maple with the sour cream and set aside.
4. Preheat the waffle baker and lightly grease it with butter. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
5. Top the waffles with pear, chopped pecans, maple and sour cream. Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Serves: 4

A delicious rice pudding you can put together quickly for a tasty dessert the family will love!
​
Ingredients
       2 cups milk
       1 cup Trident Coconut Milk
       1 cinnamon stick
       1 vanilla bean, split and seeds scraped
       1 tsp salt
       1 ¼ cups jasmine rice, washed and drained well
       1 cup white sugar
       1 ¼ cups cream
       1 tsp lime zest

Instructions

1. In a saucepan combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring to the boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in ⅔ cup sugar. Set aside to cool completely.
2. Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.

Useful tip

• Demerara sugar caramalizes best with a torch.

Everybody loves to eat a rich chocolate cake that oozes deliciousness when cut into. This is one of those recipes that keeps you coming back for more. Just remember that everyone’s oven is slightly different, so always do a tester first. When removed from the oven and cut into it, should have a molten centre. Too long in the oven and you will simply have a cake. The little hint of chilli is just fantastic.

Prep time: 10 mins
Cook time: 10 mins
Serves: 4

Ingredients
       1 red chilli, seeded and finely sliced
       50g butter
       200g good-quality dark chocolate, chopped into small, even pieces
       ¼ cup flour
       1 tbsp 70% cocoa, plus extra for serving
       4 eggs
       ½ cup castor sugar
       2 tsp vanilla extract
       Flaked chocolate and whipped cream to serve

Instructions

1. Preheat the oven to 180°C.
2. Grab 4 ramekins and liberally butter the insides with a brush. Once completely covered, sprinkle the insides with castor sugar (or cocoa), shaking out any excesses.
3. Place a saucepan of water on a medium heat and bring to the boil. Meanwhile take a heat resistant bowl that will fit snugly on top of the saucepan and add the chilli, butter and chocolate. Place the bowl over the simmering water and stir while everything gently melts together. When totally smooth, set aside to cool.
4. Sift together the flour and cocoa into a medium bowl. In another large bowl, whisk together the eggs, sugar and vanilla until pale yellow and fluffy. Add the chocolate to the egg mixture, a little at first, gently folding it in to keep the air in the egg mixture. Gently combine the flour and egg mixture.
5. Carefully fill the ramekins to at least ¾ full and place in the middle of the oven for 10 minutes.
6. Serve straight away sprinkled with cocoa or flaked chocolate, whipped cream and the raspberry coulis.

Useful tips

• These taste great with this simple Raspberry Coulis: Place 200g frozen raspberries and 2 tablespoons icing sugar or castor sugar in a saucepan, simmer until berries begin to break down. Pass through a fine sieve, then return to the heat in a clean pan and reduce to desired consistency.
• When buttering ramekins, butter from the base of the ramekin towards the top, it makes a big difference.
• Chilli can be optional if the kids don’t like it.