College Pudding

This is a great pudding recipe because you can add whatever spare ingredients you have on hand. I have also added coconut, nuts, almond meal and have substituted golden syrup for jam in the past. It's so easy to pop this on the stove while you eat your dinner. This pudding is so versatile, always enjoyable!

INGREDIENTS
1 tablespoon jam (I use more, probably 3-4)
1 cup self raising flour
60g butter
1/4 cup sugar
1 egg
3 tablespoons milk
Few drops of vanilla
2 x handfuls of chocolate chips (I use dark)
Olive oil spray  

METHOD
- Spray a pudding mould with olive oil spray or grease with butter
- Place jam in base, set aside
- Cream butter and sugar, add egg, beat
- Stir in milk, flour, vanilla (I normally just beat slowly)
- Pour mixture into mould - Place mould in boiling water for 1.5 hours
 - Turn out of mould, serve with custard or ice cream


 Adapted from: The Commonsense Cookery Book, Angus & Robertson Publishers, 1970

Killer Recipe - Weet-Bix Slice

(Updated 2013!)

As you know I am a fan of the kitchen, and I'm a little surprised that I haven't added a recipe sooner! This recipe is more Australian than Anzac Biscuits (Well almost).... Try this Weet-Bix Slice on for size, best thing is, all you need is a stovetop and an oven! (No heavy mixing and very quick to cook...)

WEET-BIX SLICE

1 cup SR flour
3 or 4 crushed Weet-Bix (take out your anger and punch them to bits in a plastic bag! ~or~ blend with a food processor)
150g butter
1 cup brown sugar
1 cup coconut
1 tsp vanilla (I use Ovvio Vanilla Bean Powder)

- Melt butter, stir in remaining ingredients. 

- Press into shallow tin lined with baking paper (I use a lamington tin)
- Bake at 160C for 15 mins. 

- Once cool top with chocolate icing (1 cup icing mixture, some water, a few tablespoons of cocoa) and sprinkles.

Hassle free, stores well, and YUM!

MORE FANCY ICING

1 cup of icing sugar

2 tablespoons cocoa

50g butter

1-2 tablespoons of hot water

1-2 tablespoons of cream (optional, I just had some in the fridge)

- Melt butter in saucepan, heat and whisk through remaining ingredients for a few minutes

- Pour over slice, spread evenly
- Decorate with coconut or sprinkles.

Mark's portable oven in the Potts Point kitchen, thanks to mum Jan!

Out of the oven, cooled with icing and sprinkles!

Apologies for the greasy hair but I've just got over a bout of headlice.. not nice xx

(2013 note: I'm embarrassed I added the comment above back in 2007, but I'm keeping it here anyway;)