Simple Christmas Cake

Makes: 1 x 20cm cake (round or square) or 12 cupcakes

Ingredients:

• 1kg mixed dried fruit
• 2 1/2 cups chocolate milk
• 2 cups SR flour

Method:

• Soak the dried fruit overnight in the chocolate milk
• Preheat oven to 180 degrees Celsius and grease either a 20cm cake tin or a standard muffin tray
• Add the nuts, seeds and flour and use a wooden spoon to combined well
• Pour mixture into prepared tin or tray, for cupcakes fill the hole 3/4 full
• For a Cake: Cook for 1 hour or until golden on top and skewer comes out clean
• For Cupcakes: Cook for 20-30 minutes or until golden on top and skewer comes out clean.

Recipe Notes:

• Delicious served warm with custard or ice cream as an easily alternative to pudding
• Cake to be stored in an air tight container under 25 degrees celcius
• To be consumed within 5 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Hot Cross Buns

Makes: 12

Ingredients:

• 1 tablespoon & 1/2 cup caster sugar
• 2 tablespoons dried yeast
• 1 cup milk, room temperature
• 75g butter, melted
• 1 egg, lightly beaten
• 4 cups plain flour
• 2 teaspoon cinnamon
• 1 teaspoon all spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups sultanas

Cross Ingredients:

• 1/2 cup plain flour
• 1/3 cup water

Glaze Ingredients:

• 1/3 cup caster sugar
• 1/3 cup water
• 1 tablespoon apricot jam

• Place 1 tablespoon of sugar and pinch of salt in 1/2 cup warm water, sprinkle the yeast over the top and stand for 7 minutes until yeasts is bubbling and activated
• Combine the yeast mix with milk, butter and egg stirring well
• In another mixing bowl mix together the sugar, flour, spices and fruit and mix well, pour in the wet mixture and stir with a wooden spoon until combined and a course dough is formed
• Turn the dough onto lightly floured surface using hands knead for 10 minutes until smooth and elastic, add more flour if needed but be careful about adding too much or it will cause the buns to be tough
• Place dough in a large greased bowl, turning the dough in the bowl so its lightly coated in oil, cover the bowl with plastic wrap and set in a warm area for about 90 minutes or until doubled in size
• Punch the dough down gently to deflate then turn onto a floured surface and pat into a rectangle shape and cut into 12 equal portions
• Roll each portion into a ball then place them on a lined tray about 6cm apart. Cover loosely with tea towel and stand for 60 minutes or until doubled in size
• Preheat oven to 200 degrees Celsius, carefully move the buns to a lined baking tray spaced slightly apart
• To prepare the crosses for the top of the buns, combine flour and water in a small bowl and stir until smooth
• Place the mixture into a piping bag and pipe the cross shape across the buns
• Place the tray into the oven and bake for 20 minutes or until golden brown and well risen
• Turn onto a wire rack to cool
• To finish off the hot cross buns with a delicious glaze, mix all the glaze ingredients into a small microwave safe bowl and microwave for 90 second at 30 second intervals stirring well at each interval
• Use a pastry brush to liberally spread the glaze over the top of the buns and allow the glaze to set before transferring to a airtight container.

Recipe Notes:

• Store in an airtight container for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gingerbread Cookies

Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients:

• 125g butter, softened
• 2 1/2 cups plain flour
• 1/2 cup brown sugar
• 1 tablespoon ground ginger
• 1/2 cup treacle
• 1/2 teaspoon all spice
• 1 egg yolk
• 1/2 teaspoon bicarb soda

Method:

• Beat butter and sugar in a large bowl with an electric mixer until combined
• Beat in the treacle and egg yolks
• Finally sift in all the dry ingredients and stir until well combined
• Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
• Preheat the oven to 160 degrees Celsius while your dough is cooling
• Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
• Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easter Brownies

Makes: approximately 24

Brownie Ingredients:

• 200g unsalted butter
• 200g dark chocolate melts
• 1 cup brown sugar, lightly packed
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder

Frosting Ingredients:

• 170g dark chocolate melts
• 1/2 cup cream
• 1 tablespoon butter

Method:

• Preheat oven to 190 degrees Celsius, prepare a 20cm square tin by greasing and lining the base
• Heat butter, chocolate and sugar in a saucepan over low heat stirring constantly until melted and silky smooth,, set aside to cool
• Add vanilla and eggs to the chocolate mixture then stir through with a spatula the sifted flour, cocoa and baking powder until well combined
• Pour the mixture into the prepared tin evenly and bake for 20 minutes
• Set aside to cool in tin, once cooled lift out and wrap in plastic wrap tightly for 24 hours before cutting
• To prepare the frosting, place the chocolate in a mixing bowl
• Heat the cream and butter on the stove until it just comes to the boil, remove immediately and pour over the chocolate and stir until the chocolate is completely melted and the ganache is glossy
• Allow to cool in the mixing bowl for 5 minutes and then place in the fridge for a minimum of 1 hour
• Spoon the ganache into a piping bag and pipe some onto the top of each brownie portion
• The picture shows the brownies topped with some Cadbury Mini Eggs for Easter Decorations.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly, for best results freeze without the icing

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Mumma’s Treat – Easy Fudge
Makes: approximately 36 square

Ingredients:

• 395g can condensed milk
• 375g bag chocolate melts (any type, milk chocolate shown in the picture)
• 1 cup extras of your choice (sultanas, almonds & chopped dried apricots used in picture)

Method:

• Line a Brownie Tin very well with glad wrap and set aside.
• Empty the condensed milk into a microwave proof bowl and microwave on high for 60 seconds.
• Add the chocolate melts to the bowl and stir through well. Microwave for another 60 seconds on high.
• Stir well, and the mixture should now be smooth and fully combined, if not put back into the microwave but 15 second burst maximum.
• Stir through your chosen extras until well combined and then pour into the prepared brownie tin.
• Refrigerate overnight.
• It is easiest to cut by dipping a sharp blade into a jug of boiling water between each cut.
• Store in an airtight container in the fridge.

Suggested combinations:

• White chocolate with macadamia nuts
• White chocolate with m&m minis
• White chocolate with crushed oreos
• White chocolate with chopped dried apricots and shredded coconut
• Milk chocolate with chopped lollies
• Milk chocolate with crushed biscuits
• Milk chocolate with chopped cherry ripe
• Milk chocolate with mini marshmellows
• Dark chocolate with rum soaked raisins (no excess fluid or it will not set)
• Dark chocolate with instant coffee
• Dark chocolate with chopped peppermint crisp
• Dark chocolate with crushed pecans and walnut
• Any anything else you imagination desires what doesn’t add excessive moisture to the mix.

Recipe Notes:

• Store in an airtight container in the fridge for the maximum of 7 days
• This recipe is not freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.