Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes

Apricot Fudge Slice Recipe

April23

Ingredients:

  • 4oz/115 gm butter
  • 1 cup brown sugar
  • 3/4 cup condensed milk
  • 3/4 cup chopped dried  apricots
  • 1 packet round wine biscuits
  • 3/4 cup chopped walnuts
  • coconut

Method:

Melt the butter and sugar and add the condensed milk. Crush the biscuits in a whizz and then place these in a bowl together with the apricots and walnuts. Add the butter mixture and stir well. Press into a tin (10 in/26 cm x 6.5 in/16 cm). Sprinkle coconut on top and press in again. Leave in the fridge to harden.

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Ginger Fudge Slice Recipe

April19

For those like me who adore crystallised ginger this is a good one.

Ingredients:

  • 1  1/2  packets round wine biscuits
  • 2 teaspoons ground ginger
  • 3/4 cup chopped crystallised ginger
  • 6 oz/170 gm butter
  • 3/4 cup brown sugar
  • 6 tablespoons sweetened condensed milk

Method:

Crush the biscuits in a whizz. Add these to a bowl with the ground ginger and crystallised ginger and mix. Melt the butter and sugar in a pot and then add the condensed milk. Combine the melted ingredients with the dry ingredients in the bowl and mix well. Press firmly and evenly into a shallow tin (10 in/26 cm x 6.5 in/16 cm) and leave in the fridge to harden. Once set cut into slices.

posted under Slices | 2 Comments »

Date Cake Recipe

April8

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.

Ingredients:

  • 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

Method:

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

March30

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

Method:

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.

Icing:

  • 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.

Tropical Pavlova Recipe

March20

Stage one,  looking beautiful and glossy before going into the oven

This is based on the earlier recipe posted.  Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal temperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • 1/2 cup coconut
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Place the coconut on a sheet of baking paper and gently toast in a moderate oven for a few minutes until it starts to toast very lightly. Take care, with its high fat content coconut will brown very quickly. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (not even a speck!) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Whisk in the vinegar and cornflour. Beat for another minute and then mix in the coconut.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C . Put the pavlova into the oven and lower the temperature to 250 F/125 C and bake for an hour  (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). The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The pavlova will reduce in height during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with tropical fruit such as mango, pineapple or papaya as shown in the picture.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
posted under pavlova | 6 Comments »

Nut and Chocolate Biscuits Recipe

March19

Ingredients:

  • 8 oz/230 gm butter
  • 1 cup sugar
  • 1 beaten egg
  • pinch of salt
  • 3 cups sifted flour
  • 2 teaspoons baking powder
  • ½ cup chopped walnuts
  • ½ cup dark chocolate drops

Method:

Cream the butter and sugar. Add the egg and a pinch of salt. Combine the flour and baking powder and add to the mixture. Lastly add the walnuts and chocolate. Bake at 180 C/350 F for 10 to 15 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.

posted under biscuits | 1 Comment »

Walnut Biscuits Recipe

March19

These are yummy!

Ingredients:

  • 4 oz/115 gm butter
  • 1/3 cup brown sugar
  • 2 teaspoons golden syrup
  • 1 ½ cups sifted flour
  • 1 teaspoon baking powder
  • 2 oz/50 gm chopped walnuts

Method:

Put the butter, sugar and golden syrup in a saucepan to melt. Add the combined dry ingredients. Roll into small balls and place on a cold, greased tray. Flatten with a fork.  Bake at 180 C/350 F for about 15 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).  When cooked place on a wire rack to cool and when cool store in an air-tight container.

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Berry And Compote Pavlova Recipe

March10

This is based on the earlier recipes posted but with berry compote added to the fresh berry fruit. Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal teperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (even a speck) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Lastly whisk in the vinegar and cornflour. Beat for another  minute.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C .  Put the pavlova  into the oven and lower the temperature to 250 F/125 C and bake for an hour (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).  The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The height of the pavlova will reduce during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with lots of colourful fruit as shown in the picture. Trickle compote over the top.

Compote:

  • 3 cups of mixed frozen berries
  • 1 cup of sugar
  • a few drops of vinegar

Method:

Slowly heat the fruit until the sugar dissolves and then bring to the boil. Simmer for 20 to 30 minutes until the mixture is syrupy. Cool (put in the fridge or freezer if in a hurry) and trickle over the decorated pavlova just before serving.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
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Berry Fruit Pavlova Recipe

March10

This is based on the earlier recipe posted but with the combination of blue and red berries it looks attractive. Here I have used blueberries and strawberries. Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal temperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (even a speck) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Lastly whisk in the vinegar and cornflour. Beat for another minute.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C . Put the pavlova into the oven and lower the temperature to 250 F/125 C and bake for an hour (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). The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The pavlova will reduce in height during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with lots of colourful fruit as shown in the picture.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
posted under pavlova | 1 Comment »

Ginger Crunch Recipe

March7

This is an old New Zealand favourite.

Ingredients:

  • 4 oz/115 gm butter
  • 1/2 cup sugar
  • 1  3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • crystallised ginger

Method:

Cream the butter and sugar and then add the combined dry ingredients. Mix well with a wooden spoon and then knead. Press the mixture into a greased shallow tin and bake at 190 C/375 F for 20 to 25 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).

Topping:

  • 2 oz/60 gm butter
  • 8 tablespoons icing sugar
  • 4 teaspoons golden syrup
  • 2 teaspoons ground ginger

Method:

While the biscuit base is cooking melt all the topping ingredients in a pot. When the base is cooked pour the mixture over the top while both are still hot. Cut into slices before it gets cold and put some thinly sliced pieces of the crystallised ginger on each slice. Place on a wire rack to cool and then store in an air-tight container.

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