Donna Hay raspberry upside-down cakes

Found this at the back of White Wing flour packaging. Have not tried it but it sounds good.

125g unsalted butter, softened
3/4 cup (165g) caster sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (190g) self rising flour
1/2 cup (125ml) milk
250g frozen raspberries
1 1/2 tsp caster sugar, extra
double (thick) cream, to serve

1. Preheat over to 160C (fan forced)
2. Mix butter, sugar and vanilla in electric mixer until pale and creamy
3. Add eggs and beat well
4. Fold in the flour and milk
5. Divide raspberries between 8x1 cup capacity lightly greased muffin tins
6. Sprinkle the berries with extra sugar
7. Spoon cake mixture into tin and bake for 25-30 mins
8. Serve with cream

Dates Scones

This is a recipe from Master Chef. It is extremely easy to make and delicious too.

whisk the 3 liquid items:
150ml - 175 ml of milk
150ml cream
1 egg

prepare the following:
3 cups self rising flour
2 T sugar
1 cups dates
1 lemon rinds

Fold dry ingredients into the liquid mixture. Sprinkle flour on a flat surface and roll out the dough about 2cm thick. Cut out the scones.

Place the flat side up. Brush top with milk & sugar.

Bake 200C in a fan force over for 12-15 mins.

German Chocolate Cake

Bake or buy any plain chocolate cake. Slice horizontally to get 2 layers.

Prepare the frosting:
3 egg yolks
1 cup evaporated milk
1 cup sugar
1/2 cup margarine or butter
1 tsp vanilla
1 1/3 mosit dessicated coconut
1 cup chopped pecan

Beat egg yolks and milk. Stir in sugar, margarine and vanilla. Heat over low heat for about 12 mins. Keep stirring until thick. Stir in coconut & pecans. Hand beat until ingredients are well mixed. Put on each layer of the chocolate cake. Ready to serve!

Bread Pudding

Ingredients:
One white loaf of bread
2-3 Granny Smith apples
One handful of raisins
Good quality Butter
Milk, Sugar, Vanilla beans, Cinnamon powder

Method:

1. Grease an 8" tray


2. Trim out the edges of the bread, butter it


3. Layer in the pan with butter side up


4. Put in slices of apples and raisins


5. Repeat the layer of bread and butter


6. Mix 400ml milk + 2 tablespoon of sugar + a touch of vanilla


7. Pour over the pudding and let it soak for 2 hours


8. Sprinkle cinnamon powder


9. Bake at 190C approx 15-20 mins.

Apple Raspberry Crumbles

Pastry Base:
1 1/4 Flour
1/4 teaspoon salt
1/3 good quality butter
3-4 Tablespoon water
Filling:
4 medium size granny smith apples
100g raspberries
1/2 cup brown sugar (optional)
Crumbles topping:
1/2 cup brown sugar
1/2 cup instant oats
2/3 cup self rising flour
1/4 cup dessicated coconut
1/2 cup butter


Blend the base ingredients in a blender until you can make it a dough. Press it evenly on 9x9 inch baking tray. I used the one about 2 inches tall.

Slice the apples and neatly layer on top of the pastry base. Sprinkle the brown sugar (optional).

Put in the oven at 190C.

Meanwhile, prepare your crumble by mixing all the crumble ingredients in a blender.

Remove the baking tray from the oven. Layer the raspberries. Then use fingers to rub the crumbles on top of raspberries layer.

Put back in the oven and bake for extra 20 mins.