EASIEST FRUIT CAKE IN THE WORLD !!..........................

1 BAG OF MIXED FRUIT
1 MUG OF STRONG BLACK TEA
SOAK FRUIT OVERNIGHT
ADD 1 MUG OF SELF-RAISING FLOUR
BAKE IN BOTTOM OF OVEN FOR 2 HOURS ON 120 0C

CHOCOLATE CAKE IN A MUG

Preview

1 large coffee mug
4 tbsp flour
4 tbsp sugar
2 tbsp unsweetened cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
small splash of vanilla
3 tbsp chocolate chips (optional)

Spray mug with cooking spray, then mix together all the ingredients in the mug, in the order given: first mix all dry ingredients, add egg and mix, then milk, oil and vanilla and mix well. Stir in chocolate chips. Place mug in microwave, and cook on high for 3 minutes (more or less depending on your microwave). The cake will rise over the top of the mug, but don't be alarmed. It will not overflow. Allow to cool a little then eat it with a spoon directly from the mug, or tip out onto a plate.

Flourless chocolate cake

200g butter, chopped
250g dark chocolate, chopped
4 eggs, separated
1 cup caster sugar

Method

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper.
Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.
Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.

COCONUT AND CHERRY BALLS
Makes 40
Ingredients
4 cups desiccated coconut

395g can sweetened condensed milk

2 teaspoons finely grated lemon rind

1/2 cup (100g) red glace cherries, finely chopped

Method

Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Combine coconut, milk and lemon rind in a bowl. Add cherries. Stir until coconut mixture turns pink. Using 1 level tablespoon mixture at a time, roll mixture into 40 balls. Place balls, 3cm apart, on prepared trays.

Bake, swapping trays halfway, for 12 to 15 minutes or until balls are lightly browned. Cool on trays.

CRUNCHIE BAR CHEESECKE

Serves 6-8

Perfect wine match: VR Rose

Ingredients
375g full fat soft cheese

50g caster sugar

3 tsp vanilla extract

3 tsp powdered gelatine

3 x 40g Crunchie bars, crushed

300ml double cream

300g packet ginger nut biscuits, crushed

2 tbsp butter, melted

1. In a bowl mix the soft cheese and sugar with electric mixer until creamy. Add the vanilla extract and mix through.
2. Place the gelatine in a small bowl and add 2-3 tbsp of boiling water, or enough to dissolve the powder. Mix into the cream cheese mixture then fold in the Crunchie bars, reserving a few spoonfuls for decoration.
3. In a separate bowl whisk the cream until soft peaks form then fold the cream into the cheese mixture.
4. In another bowl mix together the biscuit crumbs and butter then layer the biscuit crumbs with the cheesecake mixture in martini glasses.
5. Refrigerate for 1 hour before serving, sprinkled with the reserved Crunchie crumbs.

Chocolate Mouse with Home-made

Honeycomb

ocolate mousse with homemade honeycomb recipe

Nicole whipped up a sinfully sweet mousse with extra sugary delight on Come Dine With Me Down Under
Serves 6

Get the perfect wine match

Ingredients
300g minimum 70% cocoa dark chocolate

4 tbsp caster sugar

4 egg yolks

350ml whipping cream

For the honeycomb:
200g caster sugar

65g liquid glucose

40g wild flower honey

2 tsp bicarbonate of soda, sifted

Method: How to make chocolate mousse with homemade honeycomb
1. Break the chocolate into pieces and place in a large bowl set over a smaller pan of just simmering water to melt. Once melted set aside.
2. Place the sugar in a saucepan with 1 tbsp water and boil until a clear syrup forms.
3. Beat the egg yolks with an electric mixer, then gradually pour on the syrup and continue whisking until the yolks have at least doubled in volume. Keep whisking until cooled.
4. In a separate bowl whip the cream until ribbons form then fold it into the egg yolk mixture. Carefully fold in the chocolate, a spoonful at a time.
5. To make the honeycomb combine the sugar, glucose, honey and 1 tbsp water in a saucepan. Heat gently until dissolved then bring to the boil, swirling the pan to incorporate all the sugar without stirring. Boil for 5-7 minutes, or until the mixture turns a light caramel colour. Add the bicarbonate of soda, stir then quickly pour onto a baking tray lined with non-stick baking parchment and leave to cool.
6. Break up the honeycomb and layer in serving glasses with the mousse. Refrigerate then serve topped with extra crumbled honeycomb.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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