These spiced corn fritters are very tasty and simple to make! The recipe uses Indian spices but you can use any spices you like. Step by step recipe below and list of ingredients at the end of the post! Gently pan-fry the finely chopped onion in a little oil until softened. Set aside to cool. …
Chocolate Self-saucing Pudding with Passionfruit Posset
I’d never heard of self-saucing pudding before I came to New Zealand. As the name suggests, this is a pudding that makes its own sauce. You may ask yourself how the heck that is possible, as I did. Well, you start by making a very simple cake batter. Then you sprinkle a mixture of sugar …
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Whitebait Fritters
Whitebait are the juveniles of five species of fish. They are translucent and around 5 cm long. In New Zealand they are regarded as a delicacy. Whitebait fishing is seasonal, but outside of fishing season you can buy frozen whitebait instead of fresh. Step by step recipe below and list of ingredients at the end …
Chocolate-dipped Hokey Pokey
Like I explained on the Chocolate Gold Rush Frypan Brownie blog post, hokey pokey is the New Zealand term for honeycomb toffee, which is a (gluten-free) sugary confection with a light, rigid texture full of air bubbles. The sponge-like structure is formed while the sugar is liquid (thanks to the baking soda releasing carbon dioxide), then the …
Buckwheat Buttermilk Blinis
Blinis are Russian-style small savoury pancakes made with leavened batter. To me they tasted quite bitter; I don’t know if it was because of the buckwheat or the yeast. Luckily the toppings camouflaged the bitter taste pretty well! Step by step recipe below and list of ingredients at the end of the post. Mix the yeast, …
Hummingbird Bombe Alaska
I was bewildered by the name of this recipe. After doing some research I learned that Bombe Alaska (or Baked Alaska) is a dessert consisting of ice cream and cake topped with browned meringue, and Hummingbird Cake is a pineapple and banana cake that was apparently named after the bird because it was sweet enough to attract hummingbirds (who eat nectar). So, …
Passionfruit Melting Moments
Melting moments are a New Zealand baking classic. I’m assuming they’re called ‘melting moments’ because they are very soft biscuits that melt in your mouth. This is a passionfruit version and it’s really good! Step by step recipe below and list of ingredients at the end of the post. Pre-heat the oven to 150°C (140°C …
Raw Berry Ice Cream Cake
This raw berry ice cream cake, like the date & cashew caramel slice, is another recipe from the ‘Not-so-naughty’ section of the book that is quite decent, considering it’s gluten-free, dairy-free and refined sugar-free. And it’s a no-bake recipe too! Step by step recipe below and list of ingredients at the end of the post. …
Bread & Butter Pudding with Crème Anglaise
I absolutely love bread puddings, they are one of my all-time favourite desserts. This recipe is quite good and the crème anglaise (French for ‘English cream’ - it’s a light vanilla custard sauce) is so delicious I could eat it on its own with a spoon! Step by step recipe below and list of ingredients …
Date & Cashew Caramel Slice
This slice is pretty good considering there is no refined sugar, dairy or gluten in it! Step by step recipe below and list of ingredients at the end of the post. For the base: pre-heat the oven to 180°C. Lightly grease a 20 cm square baking tin and line the bottom and sides with baking …
The Great New Zealand Baking Book Project 