Chackalacka Bean Chocolate Cake

Thanks to Susie for sharing this link with me. Our kids both loved it, and it was also yummy warmed through and served with icecream last night. It's actually "Magic Bean" chocolate cake but George renamed it and it's very appropriate!

Chackalacka Chocolate Cake

Winter Warmer 109- Chocolate Sauce Pudding

Winter is creeping up on us, and my most recent posts are trending to comfort food. This one is no exception. It's called a 109 as that is the page it appears on in my Country Women's Association Cookbook. Thanks to them for the original recipe. This makes a rich chocolate self saucing pudding that uses just pantry basics making it great for a mid week dessert for the family. First blitz 100g raw sugar and 20g cocoa for 5 seconds on speed 8 and set aside. No need to rinse the jug, just press on by adding another 100g raw sugar and again blitz 5 seconds speed 8. Add 60g softened butter and mix speed 8 for 10 seconds. Scrape sides and mix again for 10 seconds. Next add 1/2 teaspoon vanilla extract and 1 egg and mix at speed 5 for 20 seconds. Finally weigh in 150g self raising flour, 20g cocoa and 120g milk and mix again for 20 seconds speed 5. Scrape sides and mix this time at speed 7 for a further 30 seconds. To assemble, spoon batter into a greased ovenproof dish- a narrower but deeper dish is preferable to a wide and shallow one. Then sprinkle with the sugar/cocoa mix you started with and carefully pour over 1 1/2 cups boiling water. Bake at 170 degrees for 35-40 minutes or until the pudding has risen and is springy to touch. Great served with vanilla icecream or a dollop of double cream.

***Warning- May be addictive*** Caramel sauce

Ok sorry Susie- I had to record this so I can make it again. Into the TM jug add 60g butter, 250g dark brown sugar, 250 pure cream and 1/2 teaspoon good sea salt. Cook at 90 degrees speed 2 for 10 minutes, then simmer at 100 degrees on stir speed for 7 minutes. It will thicken slightly. Pour over icecream or desserts, create a banana split or even swirl through custard and freeze for a semifreddo with a caramel hit.

Travel Mixes!

I have to apologise, it's been a few weeks. We went away to Bali (sans children!) and enjoyed some delicious meals so I haven't been cooking for a bit.... and it's hard to get back into it. We tried out a few spots in Seminyak for eating, including Sea Circus, Chandi, Sarong, Grocer and Grind and Potato Head Beach Club. Sea Circus had a groovy vibe, and served yummy mexican with an asian twist. Sarong is delicious asian/thai flavours. The ladies swore the Pad Thai they tried at Grocer and Grind was the best ever and you couldn't beat sunset drinks at Potato Head for atmosphere and a fabbo view. A special mention to our in-house chef's at Cicada townhouses too, their Gado Gado was delicious and we didn't have a bad meal to eat for our entire stay. The sooner I can get back there the better............