Australian Dessert Recipes.

I don't know about you but for me a good meal isn't finished until I've had dessert.

I don't think there's anything better than to finish a great feed with some time spent enjoying good conversation while also enjoying a great dessert.

With this in mind I've written just a few of my favourite "Australian" dessert recipes for you below and .....if you have some favourite Australian dessert recipes of your own, or even a favorite dessert recipe from somewhere else, (we're not fussy), as long as it tastes good, share it with us all at the bottom of the page.

Australian Dessert Recipes:

AMBROSIA.

Ingredients:

Berry flavoured yoghurt

Tinned berries (boysenberries are best)

Cream (optional)

Marshmallows

Choc chips (optional)

Directions:

Mix all in large serving bowl; refrigerate at least 2 hours (overnight is best).

Eat.

Not too fattening if you leave out the cream option.

Easiest dessert I've ever made and at least as delicious as the fiddly ones.

Australian Dessert Recipes:

AUSTRALIAN STICKY DATE PUDDING.

Cake:

1/2 cup butter, room temperature, cut into eight pieces plus extra to butter pan

1 1/4 cups chopped pitted dates

1 teaspoon baking soda

1/4 cup granulated sugar

2 eggs

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 3/4 teaspoons baking powder

Caramel Sauce:

1/2 cup butter

1/4 cup whipping cream

1/2 cup plus 1 tablespoon firmly packed brown sugar

1/2 teaspoon vanilla extract

Cake:

Preheat oven to 350 degrees F.

Butter a 9-inch round baking pan with sides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1 1/2 cups).

Bring to a boil, reduce to simmer and cook for 3 minutes.

Add the baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time.

Gently mix in the flour, salt and vanilla.

Slowly stir in the baking powder and 1/4 cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter.

Drain off remainder of date cooking liquid and discard.

Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

Sauce: Combine the butter, whipping cream, brown sugar and vanilla extract.

Bring to a boil; reduce to simmer, and cook for 3 minutes.

To serve: Drizzle some of the sauce over the cake as it is cooling.

Serve remaining sauce separately.

Australian Dessert Recipes:

AUSTRALIAN STICKY TOFFEE PUDDING.

Ingredients:

1 cup dates -- pitted and chopped

1 teaspoon Bicarbonate of soda

1 cup Boiling water

2 tablespoon Butter

2 Eggs

1 1/2 cups Self-raising flour, sifted

Toffee Sauce:

1 cup Soft brown sugar

1 cup Light whipping cream.

1 teaspoon Vanilla

2 tablespoon Butter

Cake:

Preheat oven to 350 degrees F.

Butter a 9-inch round baking pan with sides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1 1/2 cups).

Bring to a boil, reduce to simmer and cook for 3 minutes.

Add the baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs one at a time.

Gently mix in the flour, salt and vanilla.

Slowly stir in the baking powder and 1/4 cup of the liquid from cooking the dates, until the cake mixture resembles thick pancake batter.

Drain off remainder of date cooking liquid and discard.

Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

Sauce:

Combine the butter, whipping cream, brown sugar and vanilla extract.

Bring to a boil; reduce to simmer, and cook for 3 minutes.

To serve: Drizzle some of the sauce over the cake as it is cooling.

Serve remaining sauce separately.

Directions:

Mix dates and baking soda in a heat-proof bowl.

Pour boiling water on top and leave to stand.

Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition.

Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.

Bake in a preheated oven 180 C (350 F) for 30-40 minutes, until an inserted skewer comes clean.

Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.

Set aside until ready to serve, then quickly reheat when needed.

Cut pudding into squares and place each square in the centre of a warm dinner plate.

Pour hot toffee sauce over each square and serve with fresh cream.

Makes 6 Servings.

Australian Dessert Recipes:

BANANA CAKE.

Ingredients:

2 Large bananas

2 cups of S.R. Flour

1/2 teaspoon salt

125g softened butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1/4 cup milk

Directions:

Preheat oven to 180degrees C.

Beat bananas on fairly high speed put aside.

Cream butter and sugar add eggs one at a time and beat well after each.

Pour in milk and vanilla mix well till combined.

Add flour, salt, & mashed banana beat slowly for about 3 minutes.

Pour mixture into 8 inch (200mm)sandwich tins and bake for 30 minutes.

Cool and enjoy.

Australian Dessert Recipes:

BLACKBERRY COBBLER.

Ingredients:

1 litre blackberries

1 cup sugar

250 grams butter

1 cup milk

1 cup sugar

1 cup self-raising flour

Directions:

Boil blackberries with 1 cup sugar and enough water to make berries juicy (about 10 minutes).

Melt butter in 9 x 13-inch baking dish in oven until butter is lightly browned.

Combine milk, 1 cup sugar and flour; beat hard until lumps are gone.

Pour batter into butter; bake 5 to 10 minutes in ( 450 : F) oven.

Pour berries over batter and bake 10 to 15 minutes longer or until cobbler is browned.

Australian Dessert Recipes:

FRUIT TRIFLE.

Ingredients:

1 jam sponge roll

Sweet sherry

1 portwine jelly

1 lime jelly

1 can sliced peaches

1 litre custard

Shredded coconut toasted

Whipped cream

Directions:

Set jellies until firm.

Arrange jam sponge around base and sides of glass bowl.

Sprinkle with sherry.

Drain peaches and chop jellies and layer over sponge. Pour over cold custard.

Decorate with piped whipped cream and toasted shredded coconut.

Any fruit may be used to replace peaches.

Always make sure the custard is cold as to not melt the jellies.

And we mustn’t forget

PAVLOVA.

Ingredients:

3 egg whites

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons cornstarch

1 teaspoon vinegar

1 teaspoon vanilla

Whipped cream

Fruit

Directions:

Beat egg whites until stiff.

Gradually beat in sugar; continue beating until stiff peaks form.

Beat in cornstarch, vinegar and vanilla.

Spread into circle, building up edges slightly, on greased wax paper on baking sheet.

Bake at 250 degrees for 1 hour and 15 minutes up to 1 hour and 30 minutes.

Cool completely.

Fill with sliced fruit of your choice and top with whipped cream.

AND because I like confusing people here's a measurement conversion table..

1 teaspoon =1/6 ounce =5 millilitres

1 tablespoon =1/2 ounce =15 millilitres

1 fluid ounce =1 ounce =30 millilitres

1 gill (US) =4 ounces =118 millilitres

1 cup (US) =8 ounces =240 millilitres

1 pint (US) =16 ounces =475 millilitres

1 quart (US) =32 ounces =950 millilitres

1 gallon (US) =128 ounces =3.75 litres

1 cubic inch =1/2 ounce =16.5 millilitres

1 teaspoon (UK) =1.2 teaspoons =6 millilitres

1 desert spoon (UK) =2.1/2 teaspoons =12.5 millilitres

1 tablespoon (UK) =1.1/4 tablespoons =18.5 millilitres

1 fluid ounce (UK) =1 ounce =28.5 millilitres

1 gill (UK) =1.2 gills =142 millilitres

1 breakfast cup (UK) =1.2 cups =284 millilitres

1 pint (UK) =1.2 pints =570 millilitres

1 quart (UK) =1.2 quarts =1.1 litres

1 gallon (UK) =1.2 gallons =4.5 litres

1 teaspoon (METRIC) =5 millilitres

1 tablespoon (METRIC) =15 millilitres

1 standard cup =250 millilitres

AND if you didn't know already, 1 millilitre = 1cc

There will be more of Australia’s favourite foods, including more Australia’s favourite desserts coming later.....

Enjoy,

John.

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