This is a traditional steamed pudding recipe, from New Zealand that can be made in a Kai cooker, Hangi or at home. Either way it taste delicious.
Burnt Sugar Steamed Pudding
2 1/2 cups flour
1 1/2 cups of sugar
1 tsp baking soda
250g butter, cut into cubes
1 tsp mixed spice
3 eggs, beaten
Burnt sugar syrup
4 tbls sugar
1 cup of water
To make the burnt sugar syrup, place the 4 tbsp of sugar into a saucepan on medium to high heat.
The sugar will start to brown, give the pan a little swirl.
Don’t burn longer than necessary it will taste burnt and bitter.
Add the 1 cup of water to burnt sugar. Don’t panic if the sugar starts to harden, give it a stir and it will start to dissolve into the water. Take off the heat, Let cool.
In a large bowl, place flour and sugar, rub in butter until resembles breadcrumbs. Add mix spice and baking soda, give it a good mix.
Make a well in the middle and add beaten eggs. Lastly add burnt sugar syrup, give it a stir till fully incorporated. It should have a runny to cake mix consistency.
Pour mixture into a greased pudding tin with lid. Either place in a large pot with simmering water or a steam cooker (Kai cooker)
Steam for 2 hours or until pudding springs back and a knife comes out clean.
Best served with Custard.
Tino reka te kai!
I know what your thinking, making popcorn is a simple task. Well I always used to burn popcorn on the stovetop, but with this easy method there will be no more burnt kernels.
I used to buy the microwave popcorn, but it’s not very good for you. So this is a much healthier option.
1/4 cup oil (I used Rice Bran oil)
1/2 cup corn kernels
Salt, to taste
Pour the oil into a large pot and heat to medium to high heat.
Put 4 corn kernels into the oil, and place the lid on.
When the kernels pop, add the 1/2 cup of kernels in an even layer. Cover, remove from the heat and count 30 seconds.
Return the pot to the heat. The popcorn should begin popping. Make sure to shake the pot every now and then so the uncooked kernels drop to the bottom.
Keep the lid ajar (this is the trick to crisp popcorn)
Once the popping slows, remove the pot from the heat and immediately tip into a large bowl.
Sprinkle over salt to taste.
My kiddies love these Muffins, they’re perfect for lunch boxes and also freeze well.
Chocolate Banana Muffins
2 cups flour
1/2 cup cocoa
1/2 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
1 cup milk
125g butter, melted and slightly cooled
2-3 mashed ripe banana’s
1 cup Chocolate chips
Preheat oven to 180C and grease a muffin tray.
Melt the butter and set it aside to cool slightly.
In a large bowl whisk together the eggs, milk and mashed bananas.
Add all the dry ingredients to the bowl, flour, cocoa, brown sugar, baking powder and baking soda. Mix.
Pour in the melted butter, mix till fully incorporated.
Fold through the chocolate chips, I like to add some to the top of the muffins before baking.
Spoon mixture into muffin tray.
Bake for 20 minutes or until Muffins are cooked through.
Cool in tin for 5 mins.
Hummus is so easy to make at home, and taste so much better then store bought. If you don’t have tahini leave it out, just add a bit more oil. You could also replace it with smooth peanut butter.
1 can chickpeas, rinsed and drained
1/4 cup fresh or bottled lemon juice
1/4 cup tahini or smooth peanut butter
1 small garlic clove, minced
2 tbls oil (I used rice bran)
1/2 tsp salt
Extra to taste, Mrs Rogers Chilli Lime Sea Salt (optional)
Sprinkle of smoked paprika, for serving
Add all ingredients into a food processor, and process until smooth and creamy.
Scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
If hummus is to think add a bit more oil.
For a bit of zest and heat add some Mrs Rogers Chill and lime sea salt, or leave out.
Taste for salt and adjust as needed. Serve hummus with a sprinkle of smoked paprika.
Store hummus in an airtight container and refrigerate up to one week.
Serve with plain crackers and chopped up carrot sticks.
A Kiwi classic and childhood favorite. This chocolate weetbix slice is a great recipe for the kids to get in the kitchen and make. Great for lunchboxes and children’s parties too.
Chocolate Weetbix Slice
6 weetbix, crushed
1 cup desiccated coconut
3 tbsp cocoa
1 1/2 cups brown sugar
2 cups flour
4 tsp baking powder
250g butter, melted
2 cups icing sugar
3 tbsp cocoa
4 tbsp milk
coconut, to decorate (optional)
Preheat oven to 180.C
Place dry ingredients in a large bowl or food processor, mix well.
Add melted butter to dry ingredients, mix till fully incorporated
Tip mixture into a baking tray lined with baking paper.
Press mixture firmly into tray with the back of a spoon.
Bake for 10-15 minutes.
While slice is baking make icing.
Soften butter in the microwave for 30 seconds, until butter has softened.
Add the icing sugar, cocoa and milk, mix till nice and smooth.
Once slice has cooled, spread icing on top.
Sprinkle coconut over the top to decorate (optional)
Allow icing to set before cutting.
This chewy Rawnola is so delicious it only has a few ingredients and takes 5 minutes to make. Serve it on top of yoghurt, smoothies or chia seed pudding. You can even roll it into little balls for a healthy snack.
15 dates (pitted)
1/2 cup oats
1/2 cup shredded coconut
1 tbsp coconut sugar (optional) I left this out as the dates are sweet enough.
Put the dates in a food processor and pulse a few times to break them up.
Add the rest of the ingredients and process until all combined and the mixture starts sticking together.
Store in the refrigerator.
Don’t forget to try my Almond Granola recipe found HERE
These brownies are very rich and creamy, the Raspberries give it a nice tang and cut through all that sweetness.
White Chocolate Raspberry Cheesecake Brownie
200g dark chocolate, chopped into pieces
450g caster sugar
1 tsp vanilla essence
225g plain flour
1 package of cream cheese (8 ounces) softened
1/4 cup sugar
1/2 tsp essence
1/4 cup Raspberries, fresh or frozen
White Chocolate, chopped
Pre heat oven to 170C
Line a dish with baking paper.
Melt butter and chopped chocolate over a low heat in a saucepan. Take off the heat once melted.
Add sugar to the butter and chocolate mixture. Add eggs one at a time, mixing well after each addition. Stir in vanilla essence.
Mix in sifted flour and cocoa until evenly combined but don’t overmix then tip into prepared Baking dish.
In a clean bowl mix together the cream cheese, egg, sugar and vanilla until nice and smooth, no lumps.
Drop spoonfuls of cheesecake mixture on top of brownie and marble it through with a knife.
Sprinkle over the Raspberries and white chocolate.
Bake 40-50 minutes (may take longer). Brownie should be firm around the outer edges but still wobbly in the middle.
Serve dusted with icing sugar and icecream. Store in the refrigerator.