Did you know you can make desserts in your slow cooker? I tried this carrot cake recipe and loved it. Give it a try. If you don’t have a slow cooker you good use the recipe and just cook it in your oven, I believe it would be just as delicious.
Carrot Cake (Recipe from book ‘Slow Cooker’ By Parragon Books www.parragon.com/lovefood)
- 125g plain flour
- 1 tsp bicarb soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 2 large eggs
- 100g granulated sugar
- 55g soft light brown sugar
- 4 tbsp vegetable oil, plus extra greasing
- 150ml buttermilk
- 1 tsp vanilla extract
- 450g carrots, grated
- 60g desiccated coconut
- 35g sultanas (optional)
- cream to serve
- Grease the inside of the slow cooker with oil.
- Put the flour, bicarb soda, salt, cinnamon and nutmeg into a small bowl and mix to combine. Put the eggs, granulated sugar and brown sugar into a medium sized bowl and whisk together until well combined. Add the oil, buttermilk and vanilla extract and stir to combine. Add the egg mixture to the flour mixture and mix well. Fold in the carrots and coconut, and the sultanas, if using.
- Pour the mixture into the prepared slow cooker. Place several sheets of kitchen paper on top of the slow cooker, then put the lid on top to secure the kitchen paper in place above the cake mixture. Cook on low for 2 hours, until a skewer inserted into the centre of the cake comes out clean.
- Leaving the cake in the ceramic insert, remove it from the slow cooker and transfer to a wire rack to cool for at least 30 minutes. Cut the cake into wedges to serve, serve warm or room temperature with cream if you like.
This recipe was found in the AHM member magazine, June 2013. Leroy loves fruit and never saids no to cake, he is still unwell so I decided to make it for him. It’s a little indulgent for the little feller but the recipe also has plenty of goodness. It was a fun recipe to make together, he enjoyed helping mummy in the kitchen, although he struggled to wait for it to bake! Once it was cooked it was immediately on his plate, he loved it!
- 1/2 cup quick oats
- 2 large granny smith apples, peeled quartered, cored and cut into 1.5cm pieces
- Zest & juice of a small lemon
- 2 eggs
- 150g caster sugar
- 1/2 cup plain flour
- 1/2 cup wholemeal flour
- 1/2 tsp ground cinnamon
- 2 cups of frozen mixed berries
- 2 tbs brown sugar
- 20g flaked almonds
- 1/2 tsp ground cinnamon
- Preheat oven to 180degrees, spray a 23cm spring form tin liberally with oil spray. Add oats and shake around the tin to coat the sides and bottom. Place apples and lemon juice & zest in a freezer bag and set aside.
- Beat together the eggs & sugar until light and creamy. Sift flours and cinnamon over the egg mixture and gently fold through. Add apples and berries and gently stir through.
- Pour mixture into cake tin, scatter over the topping mix and bake for 35-40 minutes.
- Leave to cool in the tin for 15 minutes before serving warm or cool completely in tin before removing.
A variation on this dish could be pears instead of apples and tinned plums instead of berries. A lovely winter treat. Enjoy.
Rice pudding is another family favourite, its something we just can’t get enough of. Easy to make and lasts in the fridge for days. A great snack for kids which fills their tummies.
280g short grain rice
1.8L of milk
100g caster sugar
1 tsp vanilla bean paste
Rinse rice and then place in saucepan and cover with plenty of cold water, at least 2 cm above rice level. Bring to boil and cook for 5 minutes, the drain.
Bring the milk to boil and add the rice back into the pan, cover and simmer gently for 40 minutes. Stir gently every 10 minutes. The mixture will become creamy, test the rice is very soft. Ensure your rice doesn’t stick to the pan and burn.
Turn the heat off and add the vanilla paste and sugar and combine well. If you don’t want to use sugar you can use honey to sweeten your pudding. The vanilla paste and sugar will quickly dissolve in the pan. The pudding is now ready to serve.
Options to serve as is or with your favourite fresh fruit. Today we just ate it plain, very delicious. This recipe makes enough to have seconds the next day, if this is too much for you just divide all ingredients by half and cook for about 30 minutes.
It’s super hot in Melbourne today! A frozen yogurt would go down a treat. Found this great recipe online, you could adapt it to any popular fruit in your house. Yum
This is my first dessert entry. I love making desserts but they are often not suitable for children. However panacotta is agreat option which can be created with many different flavours.
A dessert meaning ‘cooked cream’, this favourite is easy to make and light to eat.
300ml thickened cream
1 cup of milk
140g of canned passionfruit syrup (or fresh if available)
3 teaspoons of gelatine
3 tablespoons of water
1 teaspoon of vanilla bean
3 tablespoons of Natvia 100% natural sweetener (option to use castor sugar if you wish or no sugar at all)
1 punnet of blueberries (option to use frozen berries if you wish as much more economical)
Lightly grease 6 muffin moulds.
Combine milk, cream, vanilla bean and sweetener in a pan and heat on low heat until warm. Pour into a heat proof jug and add half the passionfruit syrup. Rest until cool.
Place the water and gelatine into a heatproof bowl. Place the bowl into a small pan of boiling water. Leave until gelatine has heated through and stir. Cool slightly then add to cream mixture.
Divide mixture into 6 moulds and refrigerate for 4 hours.
To serve insert a small knife down the inside of each mould, then gently turn onto plate.
Serve with fresh berries & drizzle remaining syrup over each portion.
Note: If you want your dish to look a little fancy for your servings to adults, you can set the mixture in wine glasses instead. Then just add your fresh fruit on top.