Recipe Mama

Caramel Honeycomb Cheesecake May 19, 2013

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 1:13 pm
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  • 300mls cream
  • 250g cream cheese
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 4 teaspoons gelatine
  • 1/4 cup boiling water
  • 1 can of caramel “Top & fill” (or make caramel from condensed milk)
  • 1 pack biscuits (I used butternut snaps)
  • 1/2 cup melted butter
  • Honeycomb pieces/bars to decorate (I used half a bag of choc-covered honeycomb pieces, I can’t remember how big the bag was though.  I estimate you’d need about 4 “violet crumble” bars or similar)


In a food processor, grind up the biscuits until they are fine crumbs.  Add the melted butter and mix together.  Pour this into the base of a springform pan, making sure it’s not too thick.  Set this in the fridge to harden.

Sprinkle the gelatine over the boiling water and mix well to make sure it fully dissolves.

Clean out the food processor bowl (or don’t if you’re not fussed about a small bit of biscuit mixed through the cheesecake)….  Add the cream, cheese, sugar, vanilla and caramel.  Process this until just combined.  Add the gelatine+water mix and process until combined.  You don’t want to over mix this (remember you can make butter from beating cream)

Spoon the filling mixture into the biscuit base.  Clean and dry the bowl of the food processor and add the honeycomb.  Process until you have the size pieces you desire.  I think it looks good to have some small chunks and remember that if you leave it overnight, the honeycomb dissolves, so if you want chunks, they need to be a reasonable size – but you don’t want the choc coating to be too large to eat.  Sprinkle this over the top of the cheesecake.

** Note **  If you prepare this the day before you’re going to eat it, it gives the honeycomb time to soften and partially melt, which is much nicer to eat and I think it looks nicer (the freshly processed honeycomb looks dusty, where the older honeycomb looks shiny)  if you were to serve it straight away, the honeycomb would be very crunchy and might not have as nice a texture.


Berry Cheesecakes November 29, 2009

Filed under: Slices & Truffles,Sweets — obsidian @ 9:32 am
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I used cherries for the ones pictured, but any berry should work …. I’ve also done strawberries… I’m going to try blueberries next!…  I made these as individual serves in foil muffin cases, but you can make it as a whole cheesecake.


1 pack of defrosted frozen berries (optional)
1 tin berries
Cheesecake makings (Recipe to come)


1). I used crushed butternut snaps as the biscuit base for the cheesecake, because it makes a really yummy base, and I used I used the pokey-stick from a mortar and pestle (is it the pestle? or the mortar?) to push it all down into the muffin cases… It was a bit fiddly… but I liked the look of them.

2). Drain the tin of berries (keeping the juice), and use about half of the berries, squeeze out as much liquid as you can, mashing them a bit, and mix these in with the cheesecake mixture. Spoon that on top of the biscuit base. Put that in the fridge to set.

3).  Use the tinned juice to make jelly, using gelatine according to the instructions on the pack, but add a bit extra gelatine so it sets firm…When making the cherry ones I added a few drops of black and red food colouring to give it that dark cherry look. Carefully pour the jelly ontop of the cheesecake (the coldness of the cheesecake will make it set very quickly, and if you don’t pour carefully it can make craters in the cheesecake), and place the whole berries ontop to decorate – either several like the top picture, or one in the centre like below.

If you don’t want to use the frozen berries on top, I guess you could puree the rest of the tinned berries and mix that through the jelly and just have that as the topping.

For the record….. frozen berries have a better taste and texture to tinned ones. I imagine most people would find that an obvious conclusion, but I wasn’t sure when I made the first batch, so I tried both…. the tinned is good for the syrup used to make the jelly, but the actual berries are mushier and don’t look or taste quite as nice as the frozen (which don’t taste or look as nice as fresh – but fresh isn’t always an option)… so use the frozen ones to decorate, and the tinned to mix through the cheesecake.


Chocolate Self Saucing Pudding August 9, 2009

Filed under: Cakes,Pies & Tarts - Sweet,Sweets — obsidian @ 11:20 pm
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Why they are called a “pudding” I don’t know, but this makes a nice moist chocolate cake with gooey chocolatey sauce under it… best served while still warm, with cream 😀

1/2 cup melted butter
3 tb cocoa powder
1/2 cup milk
1 cup SR flour
1/2 cup raw sugar
1 egg
1/2 cup raw sugar additional
2tb cocoa powder additional
1 1/4 cups boiling water

Mix the flour, sugar and first lot of cocoa together. Add the egg, melted butter and milk, and beat until smooth. Spoon this mixture into a greased baking dish (needs to be about a 6 cup capacity) and smooth off the top. Mix together the additional sugar and cocoa (you can use the same bowl as the wet mix – it doesn’t matter if you get some cakemix in there too), and sprinkle this ontop of the pudding mixture.

Then carefully pour the boiling water over the back of a large spoon (this helps to stop the water creating holes when you pour it on). If you’ve never made one before, you’ll at this point be wondering how it all works – since it seems to defy logic…., it does work…that’s all you need to know 🙂

Bake at 180ºC for about 30 mins (until the top bounces back when pressed)  You may need to bake a few of these to experiment with your preferred level of gooey…. The top will sort of resemble a volcanic landscape, with cracked cakey surface and bubbling chocolatey lava underneath – you want enough of the cake cooked that it’s not too gooey, but if you overcook it then you won’t get any gooey chocolate sauce.

I admit, it doesn’t look appealing there at all, partly because I overdosed on the cocoa on this one so it’s very dark…. and it’s the “bit left over in the dish” shot, rather than a nice “served on a plate” photo…. because I keep forgetting to photograph the finished product.

Originally from here –


Baked Apples November 16, 2008

Filed under: Sweets — obsidian @ 4:59 am
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4 Apples (any kind)
1/2 cup (approx) Raisins or Sultanas
1 teaspoon Cinnamon
3 teaspoons Sugar
Dash of Red Wine or Dash of Water
1/4 teaspoon ground Cloves

1). Core the apples and peel a strip around the hole. This seems to stop the skins from wrinkling for some reason.
2). In a bowl, mix the rest of the ingredients together. Just use enough liquid to make a syrupy mixture. You can leave this mix sitting over night if you want the raisins to go lovely and mushy.
3). Use a baking dish that is just big enough to fit the apples in – hole facing upwards.
4). Spoon the mixture into the holes and pack it in well.
5). Put this in the oven and bake at a low temperature until the apples feel soft. I baste the apples ever few minutes with any remaining juice and the juice that comes from the mix you packed the apples with. This keeps them from drying out.
6). When soft, remove from the oven and allow to cool. I like to cut these in halves to make it easier to eat, and you can serve them with the cut side up and the fruity mix in the channel where you cored it.


Turkish Delight

Filed under: Sweets — obsidian @ 4:50 am
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A recipe for traditional Turkish Delight! Quite a lot of work goes into this, but it is well worth it!!!!! I think it was from a CSR sugar cookbook, back in about 1980…

1 1/4 cups of water
2 tablespoons Gelatine
2 tablespoons Icing Sugar
2 cups white sugar
1 teaspoon of Rosewater (You NEED this, you can get it in most supermarkets now days)
1 tablespoon Corn flour
Few drops red food colouring
(I didn’t include it in my copy of the recipe, but I recall that you could put almond slivers into it…)

1). In a small saucepan dissolve the gelatine in half of the water over a moderate heat.
2). In another saucepan (a heavy one), dissolve the sugar in the rest of the water, stirring with a wooden spoon until dissolved.
3). Bring this (Sugar water) to the boil, then remove from the heat and add the gelatine mix.
4). Return this mix to the heat and simmer gently over a low heat for 15-20 minutes, stirring all the time.
5). Remove from the heat, stir in the Rosewater, colouring (and optional nuts if you want the nutty type).
6). Cover the pan and leave for 15 minutes.
7). Skim off any skin, and pour into a 15cm square tray which has been rinsed with water (and left wet). Leave this to set (overnight)
Cool. Sift together the icing sugar and Corn flour. Rub a little over the surface of the set Turkish delight in the tin. Use a sharp knife (that is dipped in the icing sugar mixture) to cut the Delight into squares.
9). Toss these into the remaining Icing mixture to coat them.

These don’t last very long, as the icing sugar tends to get absorbed and they go sticky, then they go hard… but in my experience they don’t last long because people eat them!


Cardamon & Rosewater Icecream

Filed under: Custard & Icecream,Sweets — obsidian @ 4:38 am
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1 tb whole green cardamons
300ml milk
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)

1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.



Chocolate Crackles November 15, 2008

Filed under: For Kids,Sweets — obsidian @ 2:24 pm
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4 cups “Rice Bubbles”
3tb Cocoa powder
1c Icing Sugar
250g Copha
1c Desiccated Coconut

Combine all dry ingredients together. Melt the Copha in a saucepan then pour over the dry ingredients. Mix well then spoon into paper patty pan cases.