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Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: · 250g butter plus 25g, softened · ¾ cup caster sugar · 2 teaspoons vanilla extract · 2 ½ cups plain flour · 1 teaspoon baking powder · ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra · 1 tin sweetened condensed milk · 1 tin condensed milk caramel · 1 tablespoon golden syrup · 125g 50 per cent dark chocolate, roughly chopped Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

How to create an eggless choc-caramel masterpiece

This choc cake with creamy choc icing is topped with choc-caramel flakes and, when you cut into it, choc sauce oozes out. Here’s how to create this delicious treat. <h2 dir="ltr">Ingredients</h2> 1¾ cups plain flour 1 cup caster sugar ¼ cup Dutch cocoa powder 1½ tsp bicarbonate of soda ½ tsp fine salt ½ cup vegetable oil 2 tsp vanilla extract 1½ tsp white vinegar 1 cup water Cadbury Flake and Flake Caramilk bars, roughly broken, to serve <h3 dir="ltr">Icing</h3> 75g unsalted butter, at room temperature 1 cup pure icing sugar ¼ cup Dutch cocoa powder 1 tsp vanilla extract 1 Tbsp milk <h3 dir="ltr">Chocolate sauce</h3> 200g dark chocolate, chopped 300ml thickened cream 2 Tbsp honey <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper. </li> <li dir="ltr" aria-level="1"> Sift flour, caster sugar, cocoa, bicarb and salt into a bowl. Whisk the oil, vanilla, vinegar and water in a second bowl, then stir into the flour mixture. Spoon into prepared pan and bake for 35-40 minutes, until a skewer can be inserted into the centre and removed cleanly. Stand in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. </li> <li dir="ltr" aria-level="1"> For icing, combine butter, icing sugar, cocoa and vanilla in a bowl and beat well. Add milk and beat until very smooth. Set aside for 5 minutes. </li> <li dir="ltr" aria-level="1"> Meanwhile, to make the chocolate sauce, melt chocolate gently in a heatproof bowl over a saucepan of simmering water. Bring cream and honey to the boil in a small saucepan, whisking until smooth. Whisk into melted chocolate. </li> <li dir="ltr" aria-level="1"> Use a melon baller to make holes in the top of the cake (reserving cake balls for another use), then pipe or spoon in the chocolate sauce, reserving leftover sauce. Top cake with icing and scatter with roughly broken Flakes. Served with reserved chocolate sauce. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

Individual sticky date puddings with caramel sauce

Who doesn’t love a nice slice of sticky date pudding? Well, now you don’t even have to bother with that slicing nonsense. You can have your own individual pudding smothered in hot caramel sauce, topped with a dollop of double cream. Ingredients: Puddings <ul> <li>1 ¾ cups pitted dates, halved</li> <li>1 cup boiling water</li> <li>1 teaspoon bicarb soda</li> <li>½ cup caster sugar</li> <li>80g butter, room temperature</li> <li>2 eggs</li> <li>¾ cup self-raising flour, sifted</li> <li>½ cup plain flour, sifted</li> </ul> Sauce <ul> <li>¾ cup pouring cream</li> <li>1 cup lightly packed brown sugar</li> <li>60g unsalted butter, cubed</li> </ul> Method: <ol> <li>Preheat your oven to 180°C and lightly grease and line a six-cup muffin tray.</li> <li>In a bowl, combine the dates, boiling water and bicarb soda and leave aside for 10 minutes to soften. Use a fork to mash roughly.</li> <li>Using an electric mixer, beat the butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating between each one. Fold in the dates and flour until well combined together.</li> <li>Spoon the mixture into the muffin pan and smooth the surface. Bake for 25 to 30 minutes, or until the surface springs back when touched. Leave aside to cool in the pans for five minutes and then turn onto a wire rack to cool a little more.</li> <li>In a saucepan, heat the pouring cream, brown sugar and butter over a medium heat. Cook while stirring for five minutes, or until smooth.</li> <li>Serve the puddings on plates or in bowls with double cream, and drizzle the hot sauce over the top.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/individual-tiramisus/">Try these individual tiramisus</a> <a href="/lifestyle/food-wine/2015/05/plum-cake/">This plum cake is completely delectable</a> <a href="/lifestyle/food-wine/2015/05/portuguese-custard-tarts/">Portuguese custard tarts are incredible</a>

Food & Wine

Raw pecan pie

Years ago I made a delicious baked pecan pie, but I decided to make a raw one instead that provided that satisfying ‘caramelly-pecan pie’ taste. The only time-consuming aspect of this pie is that the nuts need to be activated — if they are only raw, you don’t get the same crunch and flavour. Makes: 12 pieces Ingredients: For the base <ul> <li>1 cup activated almonds</li> <li>1 cup activated pecans</li> <li>4 large Medjool dates, pitted</li> <li>¼ teaspoon dried ginger</li> <li>pinch of salt</li> </ul> For the caramel sauce <ul> <li>2 cups dates, pitted and soaked in boiling water for 10 minutes</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> <li>pinch of salt</li> <li>2 teaspoons finely grated fresh ginger</li> <li>2 tablespoons lemon juice</li> </ul> For the topping <ul> <li>½ cup pecan halves</li> </ul> Method: 1. To make the base, combine the almonds, pecans, dates, ginger and salt in a food processor and blend until they are well combined but still slightly chunky. If you process them for too long, the nuts will become butter. 2. Press the mixture into a flat glass or metal pan (20 x 25 centimetres/8 x 10 inches), to make a layer about 1.5 centimetres (½ inch) high. 3. Place the dish in the freezer to harden while you prepare the rest of the ingredients. 4. To make the caramel sauce, drain and squeeze any excess water out of the dates. 5. Transfer the dates to the food processor and add the vanilla, salt, grated ginger and lemon juice. (There is no need to wash the food processer, because it has just had very similar ingredients in it.) Process well, until you have a spreadable caramel sauce with no big date chunks present. 6. Remove the base mixture from the freezer and evenly spread the caramel sauce over the base. 7. Press the pecans into the caramel sauce. 8. Refrigerate the pie for 2 hours, until it has set. 9. Slice small pieces and serve as is, or with a small dollop of cashew nut cream. It is rather sweet, so a small piece is perfect. Variation For a citrus twist, add the finely chopped rind of 1 orange to the caramel sauce. <img width="176" height="215" src="https://oversixtydev.blob.core.windows.net/media/7266070/book-cover_176x215.jpg" alt="Book Cover (5)" style="float: right;"/> Extracted from <a href="https://exislepublishing.com/product/feed-brain-cookbook/">Feed Your Brain: the Cookbook</a>by Delia McCabe available from <a href="http://www.exislepublishing.com/">www.exislepublishing.com</a> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Chocolate, hazelnut and caramel cookies

“These cookies are such a joy to make and eat – and the best part is the recipe is outrageously easy. The ﬂavour combination of chocolate, hazelnuts and, to top it off, gooey caramel is by far my favourite. Make sure you add that pinch of salt as it heightens the taste of these ingredients,” writes Justine Schofield in her latest cookbook Simple Every Day. Makes: 30 Ingredients: <ul> <li>1 egg</li> <li>230 g brown sugar</li> <li>80 g butter, melted and cooled</li> <li>50 g (¹⁄³ cup) dark chocolate chips</li> <li>70 g hazelnuts, toasted and chopped</li> <li>pinch of salt ﬂakes</li> <li>200 g plain ﬂour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarbonate of soda</li> <li>100 g (¹⁄³ cup) soft caramels, cut in half (I use Werther’s Original Soft Caramels)</li> </ul> Method: 1. Preheat the oven to 190°C. Grease and line three baking trays with baking paper. 2. Combine the egg, sugar and butter in a bowl and mix well. Add the chocolate chips, hazelnuts and salt and mix well. Sift in the ﬂour, baking powder and bicarbonate of soda and stir until the mixture comes together to form a dough. Roll the dough into a cylinder, cover with plastic wrap and refrigerate for 2 hours until ﬁrm. 3. Using wet hands and 1 tablespoon of dough per cookie, roll the dough into balls. Make an indentation in each ball and add a piece of soft caramel, then roll again to encase the caramel in the dough. Place the cookies on the prepared trays, allowing 5 cm between each one as they will spread. Bake for 15 minutes until the edges have coloured. For crisp cookies, cool on the trays; for chewy cookies, lift the cookies and baking paper off the trays and cool on the bench. Once the cookies have cooled completely, they can be stored in a jar or airtight container for 2–3 days. Tip: The cookie dough can be wrapped in plastic wrap and stored for up to 3 months in the freezer. <img width="168" height="220" src="https://oversixtydev.blob.core.windows.net/media/7265396/simpleeveryday_book-cover_168x220.jpg" alt="Simple Every Day _Book Cover" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Brown sugar pavlova with poached pears and caramel sauce

Pavlova is a classic celebration dessert and this recipe gives it a wintry twist. The combination of pears, ginger cream, and rich caramel, alongside the crisp and chewy pavlova, makes for a wonderful dessert. It's a bit messy, which keeps things a casual and approachable – perfect for a family feast. The recipe is adapted from a New Zealand food blog called Toast. Serves: 6-8 Ingredients: For the pavlova <ul> <li>6 egg whites, at room temperature</li> <li>380g brown sugar</li> <li>4 teaspoons cornflour</li> <li>2 teaspoons cider vinegar</li> <li>1 teaspoon vanilla extract</li> </ul> For the poached pears <ul> <li>4-5 cups water</li> <li>1½ cups white sugar</li> <li>4 pears, cut into eighths and cores removed</li> <li>3-4 slices fresh ginger </li> <li>1 cinnamon stick </li> <li>Ginger cream: </li> <li>500ml cream</li> <li>1 teaspoon ground ginger </li> <li>Caramel sauce: </li> <li>1 cup brown sugar </li> <li>½ cup cream </li> <li>60g butter</li> <li>Pinch of salt</li> <li>1 teaspoon vanilla extract </li> </ul> Method: For the pavlova: 1. Heat oven to 140°C. Line an oven tray with baking paper. Beat egg whites until stiff then gradually add brown sugar until firm and glossy. Be patient, this can take a good 10 minutes. Add cornflour, vinegar and vanilla then beat on low until combined. 2. Tip mixture onto baking tray and, using a rubber spatula, shape it into a large rectangle about 5-6cm high. Smooth the edges with the spatula then bake 1 hour, until firm and lightly coloured. 3. Take from oven and cool completely before serving. Pavlova can be made a couple of days in advance and kept in an airtight container. For the poached pears: 4. Heat water and sugar in a saucepan until sugar has dissolved. Add pear pieces (skin on), ginger and cinnamon. Simmer for about 20-25 minutes. Allow pears to cool in the liquid and keep them there until ready to use; they can be made 1-2 days ahead. (The poaching liquid will keep in the fridge for 4-5 days and works well as a substitute for sugar syrup in cocktails; try adding it to a Tom Collins.) For the ginger cream: 5. Whip cream and ginger together until soft peaks form. For the caramel sauce: 6. Mix sugar, cream, butter and salt in a small saucepan over medium-low heat. Cook about 6-7 minutes, whisking gently. Add vanilla then cook for another minute. Remove from heat and allow to cool slightly – the sauce will thicken as it cools. It will keep in the fridge for about a week; just reheat gently or use cold. To assemble: 7. Carefully transfer pavlova to a serving board. Spread the ginger cream over, leaving a good 2cm clear around the edge. Spoon the pears on top then drizzle over the caramel sauce. Written by Delaney Mes. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Golden caramel self-saucing pudding

This super-simple golden caramel self-saucing pudding is even more delicious with a generous scoop of vanilla ice-cream. Serves: 6-8 Ingredients: <ul> <li>60g butter, melted</li> <li>1¼ cups brown sugar</li> <li>4 tablespoons golden syrup</li> <li>1½ cups flour</li> <li>2 teaspoons baking powder</li> <li>2/3 cup whole milk</li> <li>1 tablespoon cornflour</li> <li>Vanilla ice-cream and/or cream to serve</li> </ul> Method: 1. Preheat the oven to 170C and lightly grease a 26cm x 20cm baking dish. Mix half the melted butter with ½ cup of the brown sugar and half the golden syrup. Sift in the flour and baking powder and stir in the milk. Stir to combine until almost smooth then spoon into the prepared baking dish. 2. Mix the cornflour to a smooth paste with 1/3 cup cold water. Put the remaining butter, brown sugar and golden syrup in a jug and add 1½ cups boiling water. Whisk in the cornflour paste and pour this mixture over the back of a serving spoon over the pudding. 3. Bake for 30-35 minutes until golden. Serve with vanilla ice-cream and/or cream. Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Sarah Tuck. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Gluten-free mini caramel tarts

These mini caramel tarts are not only delicious but will also help you out if you need to serve up a yummy dessert for different diets. Dairy-free, gluten-free and vegan this treat will be a crowd pleaser for everyone. Makes: 12 mini tarts Ingredients: Base <ul> <li>40 g raw sunflower kernels</li> <li>60 g raw almonds</li> <li>200 g gluten-free plain flour</li> <li>½ teaspoon psyllium husk powder</li> <li>1 teaspoon ground cinnamon</li> <li>125 g coconut oil, solid</li> <li>55 g coconut sugar</li> <li>½ teaspoon vanilla extract</li> <li>85 g coconut yoghurt</li> </ul> Caramel <ul> <li>240 g coconut sugar</li> <li>520 g tinned coconut cream</li> <li>60 g coconut oil</li> <li>1 tablespoon cornflour</li> <li>30 ml plant-based milk</li> <li>1 teaspoon ground sea salt</li> <li>2 teaspoons vanilla extract</li> </ul> Topping <ul> <li>80 g vegan milk chocolate melted</li> </ul> Notes: <ul> <li>You can replace the cornflour with arrowroot starch if you’re avoiding corn.</li> <li>You can also replace the coconut yoghurt in this recipe with Greek yoghurt if dairy isn’t your enemy.</li> </ul> Method: 1. Pulse the sunflower kernels and almonds in a food processor until finely chopped. Add the flour, psyllium husk powder, cinnamon, cold coconut oil and coconut sugar. Process until the mixture resembles fine breadcrumbs. 2. Add the vanilla and coconut yoghurt. Process until the mixture starts to come together to form a smooth dough. Turn the mixture out onto a large piece of plastic wrap, shape into a disc and cover with plastic wrap. Refrigerate for 1 hour to rest. 3. For the caramel, mix the coconut sugar, coconut cream, coconut oil, cornflour, milk and salt in a medium saucepan over a low heat. Whisk until the sugar has dissolved. Bring the mixture to a simmer and cook for 10–15 minutes, stirring frequently, until thickened. 4. Remove from the heat, then add the vanilla, mixing well. Set aside to cool for 15 minutes. 5. Preheat the oven to 180°C (160°C fan forced/350°F). Lightly brush a 12-hole standard muffin tin with coconut oil. 6. Divide the dough into 12 equal portions, then evenly press into the muffin holes, covering the base and sides. 7. Fill each tart base with two teaspoons of the caramel and smooth the surface. Bake for 20–30 minutes or until the tart cases are golden and set. 8. Remove from the oven and set aside to cool in the tin for 30 minutes. Drizzle each tart with melted chocolate and refrigerate for 2 hours. Remove from the muffin tin and serve. Will keep in an airtight container in the fridge for up to 3 days. <img width="125" height="174" src="https://oversixtydev.blob.core.windows.net/media/36015/the-healthy-convert-cvr_125x174.jpg" alt="The Healthy Convert CVR" style="float: right;"/> This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

Salted caramel peanut tart, banana caramel ice cream and dark chocolate sauce

One of my dearest girlfriends is a banoffee pie fanatic, and I was thinking of her as I created these recipes. The tart is super-indulgent, loaded with sweet, rich caramel, and salty, crunchy roasted peanuts. The banana caramel icecream is wickedly decadent with a good hit of natural banana flavour, which pairs beautifully with the tart. This dessert is definitely a special occasion treat, and to really top it off, a small drizzle of deep, dark chocolate sauce will have your guests waddling away from the dinner table totally satisifed! Serves: 10-12 Ingredients: For the tart <ul> <li>90g cold butter, chopped</li> <li>¼ cup icing sugar</li> <li>1 ¼ cups plain flour</li> <li>½ cup good quality crunchy peanut butter</li> <li>1 teaspoon sea salt</li> <li>1 egg yolk</li> <li>½ -1 tablespoon cold water</li> <li>1 x 395g tin sweetened condensed milk</li> <li>1 x 395g tin caramel sweetened condensed milk (or dulce de leche)</li> <li>1 tablespoons golden syrup</li> <li>¾ cup salted, roasted peanuts</li> </ul> For the ice cream <ul> <li>4 bananas, sliced and frozen in a sealed container overnight</li> <li>1 x 395g tin caramel sweetened condensed milk</li> <li>1 cup softly whipped cream</li> <li>⅔ cup chopped, roasted nuts</li> </ul> For the dark chocolate sauce <ul> <li>200ml cream</li> <li>180g dark chocolate, roughly chopped</li> </ul> Method: For the tart <ol> <li>Put the butter in a food processor with the icing sugar and flour. Whiz to combine, then add 3 tablespoons of the peanut butter with the sea salt, egg yolk, and half of the water. Pulse until the dough starts coming together, adding the extra water if necessary. Tip out on to a clean bench and pat into a smooth disc. Wrap the pastry in plastic wrap and refrigerate for 20 minutes.</li> <li>Pre-heat the oven to 180 degrees Celsius, and roll the pastry out to fit a 25cm removable base tart tin.</li> <li>Ease the pastry into the tin, patching up any tears, and trim the top. Prick the base lightly with a fork and pop back in the fridge for 10 minutes.</li> <li>Line the base and sides of the pastry with a circle of baking paper 3cm bigger than the tart tin, and fill with baking beans or rice. Bake for 12 minutes, remove the baking beans and paper, and bake for a further 10 minutes.</li> <li>While the pastry is cooking, put the remaining peanut butter in a large microwave-safe bowl with the condensed milks and golden syrup. Heat 3x for 30 seconds, then whisk until smooth. Heat for a further 30 seconds if necessary.</li> <li>Once the pastry is baked, pour the filling into the case and sprinkle over the nuts, giving the tin a little jiggle to encourage the nuts to settle into the caramel. Bake a further 20-25 minutes until golden and set.</li> <li>Leave to cool in the tin then remove and serve at room temperature with the banana caramel ice cream and optional dark chocolate sauce.</li> </ol> For the ice cream <ol> <li>Put the frozen bananas in a food processor and whiz with the sweetened condensed milk until the mixture is smooth. Add the whipped cream and pulse to combine.</li> <li>Pour into a container, cover, and freeze for 3 hours. Swirl in ¾ of the roasted nuts and freeze a further 6 hours. When serving, sprinkle with remaining chopped nuts.</li> </ol> For the chocolate sauce <ol> <li>Heat the cream until simmering by microwaving for 45 seconds. Add the chocolate and leave to sit for 1 minute.</li> <li>Whisk until the chocolate is melted and the sauce is smooth. If necessary, microwave again for 1 or 2 15 second bursts, whisking in between.</li> </ol> Written by Sarah Tuck. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/french-apple-tart/">French apple tart</a> <a href="/lifestyle/food-wine/2016/04/neenish-tarts/">Neenish tarts</a> <a href="/lifestyle/food-wine/2016/02/citron-tart/">Citron tart</a>

Food & Wine

Salted chocolate and caramel brownie tart

Definitely one for those with a sweet tooth, this salted chocolate and caramel brownie tart is a decadent treat that will have everyone asking for seconds. Ingredients: <ul> <li>1 ½ cups flour</li> <li>¾ cup brown sugar</li> <li>½ cup ground almonds</li> <li>2 tablespoons cocoa, sifted</li> <li>150g butter</li> <li>100g dark chocolate, coarsely chopped</li> </ul> For the caramel <ul> <li>395g can sweetened condensed milk</li> <li>75g butter</li> <li>4 tablespoons golden syrup</li> <li>1/2-3/4 teaspoon salt</li> </ul> For the brownie <ul> <li>150g butter</li> <li>1/2 cup cocoa, sifted</li> <li>3/4 cup brown sugar</li> <li>2 eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 cup flour</li> <li>1/2 teaspoon baking powder</li> <li>1/4 teaspoon salt</li> </ul> For the ganache <ul> <li>1/2 cup cream</li> <li>250g dark chocolate, coarsely chopped</li> </ul> Method: <ol> <li>To begin the base, preheat the oven to 170°C.</li> <li>Grease and line the base and sides of a 23cm springform cake tin.</li> <li>Put the flour, sugar, almonds and cocoa in a bowl and stir well to combine, squishing any lumps of sugar. Melt the butter then stir in the chocolate until smooth.</li> <li>Pour the melted mix into the dry ingredients and mix well.</li> <li>Tip the mixture into the prepared tin, pressing it firmly into the base and up the sides to a height of about 6cm. Your sides should be about 3mm thick (they will thicken more as they cook). A straight-sided flat-bottomed glass is useful to press the mixture down evenly.</li> <li>Bake in the preheated oven for 12 minutes.</li> <li>Meanwhile, make the caramel. Put the condensed milk, butter, syrup and 1/2 teaspoon salt in a saucepan over low heat. Stir until the butter has melted.</li> <li>Taste (it will be hot), and add another 1/4 teaspoon salt if you think it needs it.</li> <li>Bring to a simmer, stirring, then simmer for three minutes or until slightly thickened.</li> <li>Pour the caramel onto the hot base and return to the oven for seven minutes or until the caramel is golden brown and bubbling on top.</li> <li>Meanwhile, make the brownie layer. Melt the butter in a small saucepan over medium heat, then whisk in the cocoa and sugar until smooth.</li> <li>Remove from the heat and whisk in the eggs and vanilla extract until combined.</li> <li>Fold in the flour, baking powder and salt.</li> <li>Spoon the brownie mix over the hot cooked caramel and spread out evenly. Return to the oven and cook for 20 minutes, or until set on top and the edges are starting to crack.</li> <li>Remove from the oven and place the tin on a wire rack to cool to room temperature (the brownie will sink a little as it cools).</li> <li>For the ganache, heat the cream in a small saucepan until almost simmering then stir in the chocolate. Stand for a few minutes to allow the chocolate to soften, then stir until smooth.</li> <li>Pour the ganache over the cooled tart and use the back of a spoon to spread it out.</li> <li>Refrigerate, uncovered, for 1-2 hours or until set.</li> <li>Remove from the fridge 15 minutes before serving. Remove the tin and sprinkle the tart with flaky sea salt. Cut into slices with a hot, dry knife.</li> <li> Store, covered, in the fridge for up to three days.</li> </ol> Have you ever tried a dish like this? What’s your favourite dessert? Let us know in the comments. Written by Alice Arndell. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/best-brownie-recipe/">The perfect brownie recipe</a> <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/03/gluten-free-chocolate-brownies/">Gluten-free double chocolate brownies</a>

Food & Wine

The amazing caramel slice

With layers of chocolate, biscuits and gooey caramel, at each bite of these delectable caramel slices it will be a moment of food heaven. Ingredients: <ul> <li>1 cup plain flour</li> <li>½ cup brown sugar</li> <li>½ cup desiccated coconut</li> <li>125g butter, melted</li> <li>100g butter, extra</li> <li>2 x 395g sweetened condensed milk</li> <li>⅓ cup golden syrup</li> <li>200g dark chocolate, melted</li> <li>1 tablespoon vegetable oil</li> </ul> Method: 1. Preheat oven to 180°C/160°C fan forced. Lightly grease an 18cm by 28cm slice pan and line with baking paper. 2. In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15 to 20 minutes until lightly browned. Cool. 3. Place extra butter, condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20 to 25 minutes until golden. Cool. 4. Combine dark chocolate and oil, stir until smooth, pour evenly over slice. Related links: <a href="/lifestyle/food-wine/2015/04/peanut-butter-fudge/">Easy peanut butter fudge</a> <a href="/lifestyle/food-wine/2015/03/gluten-free-blondies/">Gluten-free blondies</a> <a href="/lifestyle/food-wine/2015/02/rocky-road/">Rocky road</a>

Food & Wine

Prune, botrytis wine and amaretti crème caramel

“The Riverina, often referred to as the food bowl of Australia, has some amazing produce, including the prunes, Botrytis Semillon wine (I like McWilliams or De Bortoli) and almonds in this recipe. In fact, 75 per cent of Australian prunes are grown in the area, and I am one of the proud 60 growers in the industry. This recipe is a take on a traditional dessert from Piemonte in Italy crossed with the classic crème caramel, and celebrates the Italian heritage of Griffith.” – Ann Furner, Yenda, NSW Serves: 8–10 <ul> <li>100 g pitted prunes, plus extra, to serve (optional)</li> <li>375 ml botrytis wine</li> <li>100 g caster sugar</li> <li>120 g amaretti biscuits, plus extra, to serve (optional)</li> <li>500 ml milk</li> <li>140 g granulated sugar</li> <li>3 eggs</li> <li>3 egg yolks</li> </ul> Method: <ol> <li>Soak the prunes in the wine overnight.</li> <li>Drain the soaking liquid through a sieve into a small saucepan, reserving 100 ml. Set aside the prunes. Place the saucepan over medium heat and simmer until the soaking liquid has reduced by half. Set aside in a bowl for serving.</li> <li>Place the caster sugar in the saucepan and cook over medium–high heat until it caramelises and is a dark caramel colour. Pour into the bottom of a 22 cm x 12 cm loaf tin. Set aside.</li> <li>Place the amaretti biscuits in a blender or food processor and pulse until roughly chopped. Transfer to a bowl and set aside.</li> <li>Place the soaked prunes in the blender or food processor and blend to form a soft paste. Set aside.</li> <li>Preheat the oven to 150°C. Heat the milk in a medium saucepan over medium heat until it just about comes to the boil. Remove from the heat.</li> <li>Meanwhile, place the granulated sugar, eggs and egg yolks in a medium bowl and whisk until thick. Pour over the hot milk and continue whisking. Add the crushed amaretti biscuits, reserved 100 ml soaking liquid and blended prunes and mix well. Pour the mixture over the caramel in the loaf tin.</li> <li>Place the tin in a large baking dish and fill with hot water until it reaches halfway up the sides of the tin. Cook in the preheated oven for 1 hour and 20 minutes, or until the custard has set. Let the crème caramel cool in the tin before turning it out, inverted, onto a serving plate.</li> <li>Drizzle the reduced cooking liquid over the plated crème caramel. Serve warm or cold with extra amaretti biscuits and prunes, if desired.</li> </ol> What’s your go-to dessert recipe for special occasions? Share it with us in the comments below. <img width="119" height="144" src="https://oversixtydev.blob.core.windows.net/media/23154/australia-cooks-cover-image_119x144.jpg" alt="Australia Cooks - Cover Image (6)" style="float: right;"/>Written by Ann Furner. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank">ABC Books</a>. Related links: <a href="/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/">Dairy-free crème brûlée</a> <a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/">Mini banoffee pies</a> <a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/">Strawberry panna cotta</a>

Food & Wine

Caramel and almond slice

With baking, the old recipes are often the best. This classic, bakery style favourite is no exception and is an easy fix for a sugar craving. Ingredients: <ul> <li>200g soft butter</li> <li>220g caster sugar</li> <li>Zest and juice of 1 lemon</li> <li>1 tsp vanilla essence</li> <li>350g flour</li> <li>1 tsp baking powder</li> </ul> Topping <ul> <li>150g butter</li> <li>1 Tbsp. golden syrup</li> <li>395g can of condensed milk</li> <li>Zest and juice of 1 lemon</li> <li>½ cup flaked almonds</li> </ul> Method: <ol> <li>Preheat the oven to 180°C. Grease and line a slice tin (mine is 32cm x 20cm) with baking paper.</li> <li>In a bain-marie, melt all the topping ingredients together except for the flaked almonds, until you have a smooth, consistent mixture. Take it off the heat and let it cool down a bit. Try to resist the urge to eat it (a constant problem for me).</li> <li>While the topping cools a little, make the base. Beat together the butter, caster sugar, zest and juice in mixer until light and fluffy. Sift in flour and baking powder and fold in to create a soft dough.</li> <li>Press this mixture into the lined tin. Carefully pour on the topping mixture evenly and smooth it off. Sprinkle over the almonds, pop in the oven and bake for about 40 minutes. Take care not to not let it get too brown on top. Allow to cool completely before cutting. This will last well in a tin for up to a week.</li> </ol> Written by Sam Mannering, first appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/03/gluten-and-lactose-free-lemon-meringue-pie/">Gluten and lactose-free lemon meringue pie</a> <a href="/lifestyle/food-wine/2016/01/choc-mint-brownies/">Choc mint brownies</a> <a href="/lifestyle/food-wine/2015/11/banana-cream-pie/">Banana cream pie</a>

Food & Wine

Caramel apple jam

If you’re after a delicious homemade jam, why not try this recipe for caramel apple jam. Smooth, rich flavours with a very sweet twist. Ingredients: <ul> <li>6 cups diced peeled apples (1/8-inch cubes)</li> <li>½ cup water</li> <li>½ teaspoon butter</li> <li>½ teaspoon ground cinnamon</li> <li>¼ teaspoon ground nutmeg</li> <li>1 package powdered fruit pectin</li> <li>3 cups sugar</li> <li>2 cups packed brown sugar</li> </ul> Method: <ol> <li>In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg.</li> <li>Cook and stir over low heat until apples are tender.</li> <li>Stir in pectin.</li> <li>Bring to a full rolling boil over high heat, stirring constantly.</li> <li>Stir in sugar; return to a full rolling boil.</li> <li>Boil and stir 1 minute.</li> <li>Remove from heat; skim off foam.</li> <li>Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace.</li> <li>Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims.</li> <li>Centre lids on jars; screw on bands until fingertip tight.</li> <li>Place jars into canner with simmering water, ensuring that they are completely covered with water.</li> <li>Bring to a boil; process for 10 minutes. Remove jars and cool.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/pecan-pie-recipe/">Pecan pie</a> <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-biscuit-pudding/">Chocolate biscuit pudding</a> <a href="/lifestyle/food-wine/2016/02/pecan-pie-recipe/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/chocolate-oreo-buttercream-cupcakes/">Chocolate oreo buttercream cupcakes</a>

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