Best Baking Recipes – Kiwi Baking

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Pancakes recipe with blackberries and ricotta filling



  • 1 cup plain flour
  • zest of 1 orange
  • 1/4 teasponn salt
  • 1/2 cup milk
  • 1/2 cup less 1 tablespoon water
  • 2 teaspoons orange juice
  • 2 tablespoons melted butter
  • 2 eggs


Place the flour, orange zest and salt in a medium-sized bowl and mix together. In a separate bowl, using a wooden spoon,  mix the milk, water, juice and melted butter.  Separate the eggs and add the yolks only to the wet mixture. Leave the whites aside. Mix well.

Slowly add the wet mixture to the dry ingredients whisking vigorouslywith a wooden spoon until the batter is completely smooth. Allow it to rest in the refrigerator for one hour before making into pancakes. Immediately before cooking, beat the egg whites until stiff and gently fold into the batter.

Take a heavy-based frying pan and heat over a low-medium heat. Spray with an even coating of light oil. Using a ladle put one and a half measures of the batter in to the pan and swirl until the bottom of the pan is covered with batter. Cook the pancake for one minute until large bubbles appear and it is slightly moist on top and golden underneath. Loosen the edges of the pancake, slide the spatula under it, and then gently flip it upside down into the pan. Cook for a further minute and transfer the cooked pancake to a plate to keep warm. Repeat with the remaining batter. If you use sheets of baking paper between the pancakes it will make handling easier. Fill with the berry filling and roll up while tucking one end in to stop leakage.


  • 1 cup ricotta cheese
  • 1 egg
  • 1/3 cup icing sugar
  • Finely grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • 1 cup fresh blackberries


Using a small pot and wooden spoon beat the egg into the cheese. Add the icing sugar and then lemon zest and juice and butter. Heat until simmering and continue stirring for 5 minutes. Add the berries and cook for another 3 minute.

Date Cake Recipe


This is a small recipe, so I make it in a loaf-shaped tin but it has the lighter texture of a cake. It has a surprising sweet taste of golden syrup.


  • 4 oz/110 gm dates
  • 1 teaspoon baking soda
  • 1/2 cup boiling water
  • 3 oz/90 gm butter
  • 1/2 cup sugar
  • 1 beaten egg
  • 1 cup sifted flour
  • 1 teaspoon baking powder


Place the dates, baking soda and boiling water in a bowl and leave to soak for one hour. Cream the butter and sugar and then add the beaten egg and mix well. Add the date mixture and mix again. Combine the flour and baking powder and add to the mixture and stir to mix. Pour into a small loaf tin (8 1/2 in/22 cm x 4 in/10 cm) and bake at 180 C/350 F for 30 minutes. (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Place on a wire rack to cool and then store in an air-tight container.

Chocolate Slice Recipe


It’s great how much interest people are showing in the website and how many are rediscovering half-forgotten baking skills, while others are trying their hand for the first time.  A generous urge to share their old favourites has led some people to contribute their recipes. This is a family favourite of a colleague of mine.

  • 1 cup sugar
  • 1 cup coconut
  • 1 cup cornflakes or weettbix
  • 1  1/2  cups sifted flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • 6 oz/175 gm butter


Mix all the dry ingredients in a bowl and add the melted butter. Mix well. Press down into a square 9 in/23 cm tin and bake at 180 C/350 F

(if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time)  for 20 minutes. Ice in the tin while still warm and then cut into slices. Leave in the tin to cool and then store in an air-tight container.


  • 25 gm softened butter
  • 2 cups icing sugar
  • 3 tablespoons cocoa

Mix the icing ingredients and add a little hot water, just enough to get a nice consistency.

Apricot Date And Chocolate Ginger Slice


This is divine. It’s quite rich so the slices should probably not be too big!

  • 3/4 cup chopped dates
  • 3/4 cup chopped apricots
  • 4 1/2  oz/125 gm butter
  • 1/3 cup sugar
  • 60 gm crystallised ginger (sliced thinly)
  • 3 cups cornflakes
  • 150 gm dark chocolate


Put chopped fruit, butter, sugar and ginger into a pot and heat slowly so the butter melts and the fruit softens. Add the cornflakes and mix well. Put into a 28 cm/11 in  x 18 cm/7 in  tin and press down. Refrigerate for an hour. Take the dark chocolate and heat in a double boiler. When melted spread over the slice and put back in the fridge until the chocolate hardens. Slice and store in the fridge in a air-tight container.

Mousetraps Recipe


In our family these were known as cheesies and we devoured them in embarrassing quantities! They were a favourite in school lunches.


  • a loaf of sandwich sliced bread (white or a lighter grain works best)
  • butter
  • a yeast extract spread (Vegemite or Marmite are favourites in New Zealand)
  • grated cheddar cheese


Butter slices of bread, using reasonably generous amounts ie enough to cover the entire slice of bread.  Spread with the yeast extract and then scatter very small amounts of the grated cheese. If too much is used the cheesies become soft. Cut each slice into three. Bake at 160 C/325 F for about 30 minutes or until they are browned and crisp (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Cool on a wire rack and store in an air-tight container.

Gluten-Free Ginger and Apricot Loaf Recipe


This is a recipe I have developed. I am a big fan of both crystallised ginger and apricots and so I have experimented to create this recipe with gluten free flour. It is delicious and very light but because it has gluten-free flour it doesn’t rise so much so I put it into a smaller tin than usual taking this into account.


  • 4 oz/110 gm butter
  • 2/3 cup sugar
  • 2 beaten eggs
  • 2 cups sifted gluten-free flour
  • 1 teaspoon baking powder
  • 2/3 cup crystallised ginger pieces cut into two
  • 2/3 cup chopped dried apricots
  • 1 teaspoon baking soda
  • 1/2 cup milk


Cream the butter and sugar. Add the beaten eggs and then add the combined dry ingredients.  Stir in the ginger and apricots. Dissolve the baking soda in the milk and add to the mixture and mix well. Tip the mixture into a greased loaf tin (8 1/2 in x 4 1/2 in/22cm x 11cm). Bake at 180 C/350 F for 40 to 50 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn onto a wire rack and leave to cool.