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375g dark compound chocolate buds, melted
150g Angas Park Seeded
Raisins
150g Angas Park Sultanas
100g slivered almonds
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| 1. |
Place 2 sheets of baking paper or
foil on 2 flat trays. Microwave chocolate
uncovered on medium (50%) for 1 minute,
stir. Repeat process until melted. |
| 2. |
Stir in raisins, sultanas and nuts.
Mix well, then drop teaspoonfuls onto
the prepared tray. |
| 3. |
Allow to set at room temperature,
or in freezer compartment, to retain
the chocolates shine. |
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| Makes 35-40 |
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1x200g packet Angas Park
Peaches
¾
cup water
2 tablespoons sugar
90g butter
½ cup sugar, extra
½ teaspoon vanilla essence
2 eggs, beaten
1¼ cups self raising flour
¼
cup milk |
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| 1. |
Place peaches in a small saucepan,
add water and stand to soak for 10 minutes. |
| 2. |
Bring to the boil, stir in sugar and
cook on low with lid on until soft,
about 10 minutes. Place peaches and
syrup into a greased ovenproof dish. |
| 3. |
Cream together the butter and extra
sugar until fluffy. Add vanilla and
beat in the eggs, a little at a time.
Fold in the sifted flour and milk, stir
lightly until all is incorporated. Pour
over peaches. |
| 4. |
Bake in a moderate oven at 180 degrees
for 30-35 minutes, until cake topping
is cooked. |
| 5. |
Serve warm with cream or custard. |
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Crumb Crust
125g plain sweet biscuits, crushed
1 teaspoon ground cinnamon
60g butter, melted
Filling
1 cup hot water
100g (¾ cup) Angas
Park Seeded Raisins
1 tablespoon rum
250g cream cheese
1 cup caster sugar
3 eggs |
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| Crumb
Crust |
| 1. |
Process biscuits until finely crushed,
combine with cinnamon and melted butter.
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| 2. |
Press into the sides and base of a
greased 20cm spring form tin or 23cm
flat tin with a removable base. Chill
in the refrigerator. |
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| Filling |
| 1. |
Mix hot water and raisins together,
allow to soak for ½ - 1 hour.
Drain well and add rum. Stand for at
least 20 minutes. |
| 2. |
Beat the cream cheese and sugar together
until fluffy. Beat in eggs, one at a
time. Stir in the rum and raisins. |
| 3. |
Pour into the crumb-lined tin. Bake
in moderate oven 180 degrees for 20-25
minutes, or until set. |
| 4. |
Allow to cool, refrigerate for several
hours. |
| 5. |
Remove from springform tin. Trim edges
of crumb crust and dust with a layer
of icing sugar. |
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1½ cups water
¾ cup sugar
Zest of 1 lemon peeled off in long thin strips
2cm piece fresh ginger root, peeled
150g (1 cup) Angas Park
Diced Apricots
1x200g packet Angas Park
Peaches, cut into 6 pieces
75g (½ cup) Angas
Park Seeded Raisins, roughly chopped
75g (½ cup) Angas
Park Sultanas
½ cinnamon
stick
¾ cup brandy
2 table spoons fruit based liqueur |
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| 1. |
Place the water, sugar, lemon zest
and ginger into a saucepan. Bring to
the boil, stirring until sugar dissolves.
Boil gently for 5 minutes. |
| 2. |
Place all dried fruits into a glass
bowl. Pour over the boiling liquid and
a add the cinnamon stick. Stand, covered,
until cold. |
| 3. |
Remove the lemon zest and cinnamon
stick. Stir in the brandy and liqueur.
Spoon into jars and seal tightly. |
| 4. |
Leave to mature for 2 weeks before
using. Store in a cool place, or in
the refrigerator in hot weather. |
| 5. |
Serve with vanilla ice cream. |
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