Easy cat cake

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Think cats couldn’t get any sweeter? Then think again. This super simple cat cake is an absolute breeze to make and is quite possibly one of the cutest things I’ve ever had the pleasure of baking. Seriously, just check out that cute little face!

Whether you have a cat-lovers birthday, fundraising morning tea or simply want to create a deliciously sweet ode to your favourite feline, you have to give this cake a try. The best part is the whole thing is entirely edible – and there’s not a piece of fondant in sight!

All you need to create a cat cake of your own is some buttercream icing, M&Ms, jellybeans and a little milk chocolate. Oh, and your favourite cake, of course! As a cat-mum to two gorgeous little ginger cats, I tinted my buttercream icing a pale orange colour – just colour it to suit the favourite feline in your life.

While some cakes can be a little cumbersome to decorate, this one really is a breeze – you’ll be done and dusted in less than 30 minutes! Want to know a trick to make it even faster? Bake your cakes ahead of time, wrap them tightly in cling-wrap and pop them in the freezer. Then simply unwrap and defrost on a wire rack when you’re ready to decorate. Simple, huh?

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While I sat down and enjoyed a slice (or two) of this pretty little creation I couldn’t leave Hunter and Sybil without – after all, slicing into a cake that looks surprisingly similar to them could look a little creepy in their eyes! So as I enjoyed some cat cake, the fur-babies were enjoying some decadence of their own – their favourite Fancy Feast varieties.

Fancy Feast’s handy single serve Inspirations range is a tried and true favourite – for both me and the cats! Not only is there no mess, but with flavours like sliced chicken in broth and tuna with courgette and wholegrain rice it’s easy to cater to both cats’ discerning tastebuds.

Find out how to create this cute little cake below and treat yourself (and your cat!) to a little indulgence.

 

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Easy cat cake

You will need

  • Your favourite cake recipe (this one’s my fav!)
  • One batch of buttercream icing, tinted your preferred colour
  • 1M ‘star’ decorating tip
  • 30g milk chocolate, melted
  • 2x M&Ms, for eyes
  • 1x pink jellybean, for nose

How to do it

  1. Level your cakes and sandwich together using your favourite filling, if required
  2. Scoop around ½ cup of buttercream icing onto your cake and spread until entire cake is coated in thin layer of icing (a crumb coat)
  3. Scoop remaining icing into a decorating bag fitted with a 1M tip. Starting at the top, pipe small star shapes in a circle around the edge of the cake. Work inwards until top of cake is fully iced.
  4. Continue piping stars around the sides of the cake, working in rings around the cake to keep the lines uniform. Continue until sides are fully iced.
  5. Lay baking paper on a tray or chopping board. Place melted chocolate into a small re-sealable bag and snip the corner. Pipe shapes for ears (x2), mouth (x1) and whiskers (x4) onto the baking paper. If you have chocolate remaining, pipe a few extra features just in case. Place in freezer for 5 minutes or until firm.
  6. Using a blunt knife, carefully lift chocolate features and place on top of iced cake, beginning with ears. Add M&Ms for eyes and jellybean nose before adding mouth and whiskers. Enjoy!

giveaway_HTWD

This giveaway has now closed. 

Thanks to the lovely team at Fancy Feast I have a $100 Animates voucher to give away to one lucky reader!

To be in to win, simply leave a comment below letting me know who you would make this simple cat cake for – and which cat you’d be using as inspiration. Bonus points if you upload a photo of your muse (or even your finished cat cake!)

Entries close at 11.59pm Thursday 15 December and the winner will be drawn at random on Friday 16 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible thanks to Fancy Feast. All words, photos and opinions are, and always will be, my own.  

Berry shortbread ice cream sandwiches

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With less than a month to go before the summer holidays truly kick off, I have one thing on my mind – seriously delicious summery desserts. And what could be more summery than a cold and creamy ice cream sandwich?

These berry shortbread ice cream sandwiches are something a little bit special, right from the beautifully creamy ice cream centre through to the shortbread biscuits holding the whole thing together. There’s so much flavour in every single bite.

There’s a bit of a trick to making a truly dreamy ice cream sandwich, and it all comes down to one thing… you guessed it: the ice cream! Ice cream is (literally) at the heart of these delicious summer treats, so it’s important that you get it right. You want the best, after all!

That’s where Corner Dairy comes in. Corner Dairy is a range of delicious nostalgic ice cream flavours from the clever team at Kohu Road – and you know anything they create is going to be amazing! There are six delicious flavours in the range (think Malt Thickshake, Flat White, Chocolate Fudge, Hokey Pokey and Vanilla Bean), but these ice cream sandwiches are inspired by my favourite one – Berry Sundae.

 

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One taste of Corner Dairy’s Berry Sundae ice cream threw me right back to memories of enjoying a fresh berry ice cream at our local berry farm each summer – it’s beautifully creamy and packed with the amazing flavour of seasonal berries. So I decided to pay homage to that amazing berry flavour by sandwiching it between two ‘melt in your mouth’ berry shortbread biscuits.

While shortbread is a firm biscuit, that makes it ideal for ice cream sandwiches – not only does it make it easy to hold the ice cream sandwich together, but being a shortbread, each bite literally disappears in your mouth. Yip, both the biscuit and the ice cream just melt away in a burst of flavour. Amazing, right? Just remember: ice cream sandwiches are a notoriously messy treat, so they’re best enjoyed in the Kiwi sunshine.

So pick up a tub of your favourite Corner Dairy variety at selected New World, Fresh Choice and Pak N Save supermarkets (click here to find your nearest stockist) and get baking – I’m sure you’re going to love this recipe.

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Berry shortbread ice cream sandwiches

Shortbread recipe adapted from Chelsea Sugar

Ingredients

  • 250g butter, softened
  • ¾ cup icing sugar, sifted
  • ½ cup cornflour or arrowroot
  • 1 ½ cups plain flour
  • ¼ cup freeze-dried raspberries
  • ¼ cup freeze-dried strawberries
  • 30g white chocolate, melted (optional)
  • 1 tub Corner Dairy Berry Sundae ice cream

Method

  1. Preheat oven to 150 degrees Celsius and line two baking trays with baking paper. Set aside.
  2. Place butter and icing sugar in a large bowl and beat until pale and creamy, scraping sides as required.
  3. Add cornflour (or arrowroot) and plain flour and mix until a dough forms. Add freeze-dried berries and mix until just combined.
  4. Scoop dough onto a lightly floured bench and roll into a log approx. 5cm in diameter. Using a sharp knife, slice dough into 1cm rounds and place on baking tray.
  5. Bake for 20-25 minutes or until just golden. Remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely. Once cool, drizzle with white chocolate if desired.
  6. When ready to serve, place one scoop of Corner Dairy Berry Sundae ice cream on a piece of shortbread. Place another on top and press firmly.

giveaway_HTWD

This giveaway has now closed. 

Want to win one of five Corner Dairy vouchers so you can try it for yourself?

Then simply leave a comment below letting me know which Corner Dairy flavour you would most like to try. It’s as easy as that!

Want a bonus entry? Then pop over to our Facebook page and let me know what dessert you would make with your favourite Corner Dairy flavour.

Entries close 11.59pm Friday 16 December. Winners will be drawn at random and must make contact within three business days or they will forfeit the prize and a new winner will be draw. Sorry – this giveaway is only open to NZ residents.

This post was made possible thanks to Corner Dairy. All words, images and opinions are, and always will be, my own.

White Christmas

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Christmas is just around the corner, which means now’s the time to start thinking about all the beautiful treats you’re going to bake this festive season. Seriously, it will be here before you know it!

One of my favourite things to whip up over the festive season is White Christmas. Not only is it one of the quickest things ever to make, but there are a hundred different twists you can take on it to tailor it to your own tastes – or those of the lucky people you gift it to!

But this particular White Christmas recipe is one of my absolute favourites – it’s just so festive! Think creamy white chocolate packed with chopped glacé cherries, blanched almonds, pistachios and a few rice bubbles for extra crunch. Good, right?

The trick when making something as simple as White Christmas is making sure that the ingredients you use are top quality – think about it, when there are only a few ingredients, you really need each one to pop! That’s where Tasti comes into the mix!

Tasti’s range of glacé cherries and nuts are my go-to each Christmas (and let’s be honest, anytime I bake with fruit and nuts throughout the year). You can always rely on their products to be top notch – plus they’re packaged in handy amounts to help make baking easy, with both grams and cup measures on every pack.

So grab the ingredients and get baking – I’m sure you’re going to love this recipe!

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White Christmas
Makes approx 28 pieces

Ingredients

  • 75g Tasti Red Glace Cherries, halved
  • 75g Tasti Green Glace Cherries, halved
  • 140g Tasti Blanched Almonds, broken
  • 140g Tasti Pistachios, broken
  • 2 cups rice bubbles
  • 500g white chocolate, broken
  • 1 tsp vanilla essence

Method

  1. Grease and line a 20x30cm slice tin with baking paper. Set aside.
  2. In a medium bowl, combine glace cherries, nuts and rice bubbles. Stir gently until well combined. Set aside.
  3. Place chocolate in a large pot over very low heat. Stir continuously until melted and smooth. Add vanilla essence and stir until combined.
  4. Remove chocolate from heat and add dry ingredients (I left a handful in the bowl to scatter on top). Stir until well combined and scoop into prepared tin. Press evenly.
  5. Scatter with remaining dry ingredients (if desired). Place in fridge for 2 hours or until set. Slice using a warm knife.

giveaway_HTWD

Thanks to the lovely team at Tasti, I have a fab prize pack to give away to one lucky reader with a whole bunch of Tasti products!

To enter, simply comment below and let me know what your favourite thing to bake at Christmas is.

Entries close at 11.59pm Thursday 8 December and the winner will be drawn at random on Friday 9 December. Winner must make contact within 3 business days or they will forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Tasti. All recipes, images and opinions are, and always will be, my own.

Simple spinach quiche

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The days are longer, brighter and warmer – which means summer is just around the corner! One of the best things about summer is having friends and family over for lazy get togethers to make the most of that beautiful summer weather.

But while the firing up the BBQ can get you through for a while, it’s always good to have a couple of quick, easy and delicious recipes on hand to help keep your menu looking fresh all summer long.

That’s where this delicious simple spinach quiche comes in. Made with plenty of (you guessed it) spinach, a handful of grated cheese and a creamy filling made with egg, milk and Best Foods Mayonnaise, this recipe is always on repeat at our place over summer.

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What I love about this recipe is that it’s packed with flavour without requiring lots of different ingredients – the spinach, onion, grated cheese and Best Foods Mayo with a Touch of Garlic really pack a punch. The beauty of using this mayo is that it serves two purposes – not only does it add a hint of garlic to the finished quiche, but because it’s made with real eggs, it also helps the finished quiche to stay beautifully creamy.

The best part is you can have all the key ingredients sitting in your freezer and pantry all summer long, ready to whip it together when you know guests are coming over. Like all good quiches, this recipe is great to make ahead – simply pop it in the fridge once baked and reheat or serve cold the next day. Easy!

So pop to your local supermarket and check out the new Best Foods Flavoured Mayonnaise range – there are four flavours (check them out below), so there are lots of ways for you to spice up your baking this summer!

  • A Touch of Garlic
  • A Spark of Chilli
  • A Pinch of Mustard
  • A Zing of Lemon

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Simple spinach quiche

Ingredients

  • 1 ½ sheets pre-rolled shortcrust pastry, thawed
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 200g frozen spinach, thawed
  • Salt and pepper, to taste
  • ½ cup Best Foods Mayonnaise with a Touch of Garlic
  • ½ cup milk
  • 4 eggs
  • ¼ cup grated cheese, Edam or similar

Method

  1. Preheat oven to 200 degrees Celsius. Lightly grease pie dish and lay pre-rolled pastry into dish, joining sheets as required. Trim excess. Place sheet of baking paper over pastry and fill with dry rice. Bake for 10 minutes, then remove rice and baking paper and set aside.
  2. Heat olive oil in a large frying pan over medium heat. Add diced onion and cook until translucent. Add thawed spinach and toss until well combined. Scoop into prepared base.
  3. In a small bowl, combine Best Foods Mayonnaise with a touch of Garlic and milk and whisk until combined. Add eggs and whisk until well combined. Pour over spinach mixture and sprinkle with cheese. Gently toss with a fork.
  4. Place in oven and bake for 40-45 minutes or until set and lightly golden.

giveaway_HTWD

Thanks to the lovely team at Best Foods I have three delicious hampers to give away to three lucky readers!

Each hamper includes each of the four new mayo flavours, Best Foods Original and Lite Mayos and two Best Foods oven mitts. To be in to win, simply leave a comment below with which flavour you’d most like to try this summer.

Entries closed at 11.59pm Saturday 3 December and the winner will be drawn at random on Sunday 4 December. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

This post was made possible with thanks to Best Foods Mayonnaise. All recipes, images and opinions are my own.

Fresh strawberry donuts

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Phew – it’s been awhile, but we’re officially back in action! And I promise this recipe was worth the wait…

Even though the weather’s still a bit up and down, it’s beginning to feel like summer is just around the corner thanks to one little thing… our local strawberry farm has officially opened! That means our fridge is once again fully stocked with beautiful, juicy fresh strawberries, which let’s be honest, are pretty much one of the most delicious things ever – right?

Now that fresh strawberries are no longer carefully rationed, I thought it was about time I used a few to flavour a bit of a weekend treat – and donuts were the first thing that sprang to mind!

Read More »

Raspberry and coconut supergrain slice (+ WIN!)

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Looking for a slice that’s super simple to make but packs a punch, right from the base to the topping? Then you’ll love this easy raspberry and coconut supergrain slice.

Imagine a chewy and flavoursome base packed with cocoa, toasted coconut and six supergrains (think everything from quinoa to amaranth), topped with a sweet coconut filling dotted with freeze-dried raspberries and finished with a drizzle of dark chocolate, coconut flakes and a few more raspberries for good measure. Sounds good, right?

But the best part is that despite being absolutely packed with flavour and supergrains, this slice is a breeze to make – and you don’t need to spend hours trawling the supermarket aisles for all kinds of unusual ingredients. All you need to do is pop by the muesli bar aisle and grab a couple of boxes of Tasti Supergrain Bars.

Tasti’s Cocoa, Toasted Coconut & Quinoa Supergrains bars make this slice so simple – all you need to do is crush them up, mix with a little melted butter and you have a beautifully flavoursome base all sorted.

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The unique combination of quinoa, amaranth, buckwheat, brown rice, oat and millet makes for a deliciously textured and flavoursome base that really is delicious – and you don’t usually rave about a slice base! This recipe uses eight bars (just under two boxes) which means you’ll have a couple left over to enjoy on the go – and you’ll totally want to, they’re that good.

With all that goodness going on in the base, this slice brings a bit of extra sweetness in with the filling – a beautiful combination of condensed milk, coconut and freeze-dried raspberries, with a couple of eggs to help it set nicely. Top that off with a topping that’s as pretty as it is flavoursome, and you’re onto a winner.

So pop in-store and pick-up some Tasti Supergrain Bars and get baking – I’m sure you’re going to love this one!

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Raspberry and coconut supergrain slice
Makes approx. 32 pieces

Ingredients

Base

  • 240g (8 bars) Tasti Cocoa, Toasted Coconut & Quinoa Supergrains bars
  • 50g butter, melted

Filling

  • 395g condensed milk
  • 225g desiccated coconut
  • 2 eggs, lightly beaten
  • ½ cup freeze-dried raspberries
  • Pink food colouring

Topping

  • 50g dark chocolate, melted
  • ¼ cup freeze-dried raspberries
  • ¼ cup coconut flakes

Method

Base

  1. Break Supergrains bars into pieces and place in the bowl of a food processor. Blend to a fine crumb. Add melted butter and mix until well combined.
  2. Scoop mixture into lined slice tin and evenly spread across base of tin. Press firmly and set aside.

Filling

  1. Preheat oven to 180 degrees Celsius.
  2. In a medium bowl, combine condensed milk, desiccated coconut and eggs. Mix until well combined.
  3. Gradually add pink food colouring until desired colour is reached. Add freeze-dried raspberries and fold through mixture until well combined.  
  4. Scoop over prepared base and spread until base is evenly covered. Place in oven and bake for 20 minutes or until lightly golden. Allow to cool completely.

Topping

  1. Lift slice from pan and place on a chopping board.
  2. Spoon melted chocolate into a small bag and snip the corner. Drizzle around half the chocolate over the prepared slice. Sprinkle with freeze-dried raspberries and coconut flakes, then drizzle with remaining chocolate.
  3. Place slice in fridge until chocolate is set (approx. 5 minutes) before slicing into squares. Store in an airtight container.

giveaway_HTWD

Thanks to the lovely team at Tasti I have a great little prize pack to giveaway to one lucky reader, including one box of all three Supergrains bars: Almond, Cranberry & Linseed, Pepita, Chia & Manuka Honey and (of course) Cocoa, Toasted Coconut & Quinoa.

To be in to win, simply leave a comment below letting me know which Supergrains bar you would most like to try.

This recipe was made possible thanks to Tasti. All comments, recipes and images are my own.

Entries close 11.59pm Monday 19 September. The winner will be chosen at random and notified on Tuesday 20 September. Winner must make contact within 3 business days or they will forfeit the prize a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents. 

 

Beginner’s guide to baking: How to make the perfect pavlova

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This post is part of our beginner’s guide to baking series – catch up on the other post here and here.

Ever wondered what the trick is to making the perfect pav? Just like everything in baking, it all comes back to a bit of basic science! Here’s everything you need to know to help you make the perfect pavlova every single time.

Do I really need to use old eggs?
If you’re after the best results, the answer is definitely yes! When it comes down to it, pavs are really just made from two key ingredients – eggs and sugar – so it’s important that you make sure these are spot on.

Fresh eggs have thick egg whites which, while great for some things, isn’t ideal when you’re whipping up a pav as it’s harder to get the right amount of volume. Luckily, as eggs age the egg whites thin and create more volume when beaten. Basically, with older eggs you can whip more air into the mixture, giving you a beautifully light and airy pav!

What type of sugar should I use?
While some recipes use standard white sugar, I always use caster sugar when making a pavlova – just like eggs, it all comes back to getting the maximum amount of volume into your mixture.

Remember what I mentioned last time about how sugar digs away at butter to aerate it when you cream them together? Well, this is pretty much the same principle.

Caster sugar is super-fine white sugar, so every spoonful of caster sugar has a greater number of sugar crystals than standard white sugar. When you whip them into your egg white, the jagged edges of the caster sugar help aerate the eggs so your finished meringue mixture is light and airy, just how it should be.

Plus, because the crystals are smaller in caster sugar, it’s easier to dissolve – saving both you time and the pav from being over-beaten.

Can I overbeat the mixture?
Absolutely! Overbeating your meringue mixture causes too many bonds to form between the egg proteins, which basically makes the mixture too tight. This can cause a range of problems like cracking, oozing and collapsing. Not ideal, right?

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Why do pavlovas have vinegar in them?
Adding vinegar to your pavlova mixture helps prevent those nasty side-effects of accidental overbeating by neutralising some of those tight egg proteins.

Vinegar is an acid which means it’s packed with positively charged particles. When added to your mixture, these seek out any charged proteins and neutralise them – helping prevent pavlova disaster!

How about cornflour – what does that do?
Just like vinegar, cornflour also helps keep your egg proteins in line by creating a buffer to help prevent them from overcooking during all that time in the oven. After all, a pav wouldn’t be a pav without being gorgeously marshmallowy inside!

Adding a little cornflour (or arrowroot) to your mixture also helps prevent the egg whites from weeping in the oven – that means no any sticky clear liquid hanging around the base of your pav.

So even though there are only a handful of ingredients in pavlova, there’s actually a lot going on, right? And with so much to keep in mind while you’re baking, it’s totally natural to feel a bit exhausted afterwards.

Fisher & Paykel totally get it, so have created a clever feature on some of their ovens that takes some of the pressure off busy bakers – the cleaning! A range of Fisher & Paykel ovens have a clever Pyrolitic self-cleaning function that takes the chore out of cleaning by naturally breaking down food residue inside the oven at a very high temperature. That means you can throw out those awful oven cleaning sprays and simply wipe out the light ash that remains with a damp cloth. Pretty impressive, huh?

To help Kiwi bakers and cooks get the most out of their time in the kitchen, Fisher & Paykel have created eight different cooking styles – if you know why you cook the way you do, you’re more likely to get the best results. Pop over to the Fisher & Paykel website and do their ‘What’s Your Cooking Style’ quiz – you might be surprised!

Now that you’re a bit of a pavlova expert it’s time to give it a go yourself. Here’s one of my favourite recipes for an awesome pav to help get you started – happy baking!

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Simple pavlova

Ingredients

  • 4 egg whites, room temperature
  • 2 tsp vanilla
  • 2 tsp vinegar
  • 6 Tbsp boiling water
  • 1 Tbsp cornflour
  • 1 ½ cups caster sugar

Method

  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. Draw a circle around a side-plate or small cake tin to use as a guide.
  2. Place egg whites in a large bowl and beat on high until soft peaks form. Gradually add caster sugar, 1 Tbsp at a time, until mixture is thick and glossy (approx. 10 minutes).
  3. Add vanilla, vinegar, boiling water and cornflour and mix for a further 20-30 seconds, until combined. Mixture should be stiff and bowl able to be tipped upside down without anything moving.
  4. Spoon mixture onto prepared baking tray, using traced circle as a guide.
  5. Place in oven and cook for 10 minutes before turning the oven off. Leave pavlova in the oven without opening the door for at least one hour – longer if you have time.
  6. Top with whipped cream and your favourite berries to serve.

This post was made possible thanks to Fisher & Paykel. All words, photos and opinions are, and always will be, my own.



Apple crumble ice cream pie

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Ever find yourself wishing that you could enjoy the beautifully comforting flavours of a good old-fashioned apple crumble without actually having to make one? I totally get it – whether you’re short on time, energy or ingredients, sometimes you just can’t make one.

Luckily Dairyworks gets it too and is celebrating winter with an incredible limited edition Traditional Apple Crumble-flavoured ice cream. Because let’s be honest, it’s never too cold for ice cream!

Packed with all those warm, spicy flavours that you love in a good apple crumble, this new ice cream is so good you’ll want to have a couple of tubs stashed away in the freezer all winter long – especially when you know that you can make this delicious apple crumble ice cream pie with it too!

Imagine a chewy oat and brown sugar biscuit base, filled with flavoursome apple crumble ice cream filling and topped with super-simple brown sugar apple compote for a little extra-something. Sounds good right?

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One of the great things about this dessert (other than how delicious it is!) is that you can get everything ready ahead of time. Why not make life easy for yourself and bake the biscuit base the day before, whip up the apple compote in the morning, then pop everything together just before you want to enjoy it? How you make it is totally up to you.

Like all ice cream desserts, this apple crumble ice cream pie is best served straight from the freezer. Simply cut into slices and pop on a plate with a little extra apple compote and you’re all set. Pop any leftover pie back in the freezer straight away – you won’t want to waste a single slice of this pie!

Dairyworks Traditional Apple Crumble Ice Cream is now in your local supermarket freezer – but get in quick, it’s only around for a limited time.

Dairyworks_Apple-crumble-ice-cream-pie

Apple crumble ice cream pie
Serves approx. eight people

Ingredients

Oat biscuit base
Recipe adapted from Not Quite Nigella

  • 125g butter, softened and divided into 85g and 40g
  • 5 ½ Tbsp brown sugar, packed and divided into 4 Tbsp and 1 ½ Tbsp
  • 2 Tbsp white sugar
  • 1 egg
  • ¾ cup + 2 Tbsp oats
  • ½ cup plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda

Apple compote

  • ¼ cup brown sugar
  • 30g butter, room temperature
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • 2 green apples, cubed

Filling

Method

Base

  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. In a large bowl, combine 85g of butter, 4 Tbsp brown sugar and the white sugar. Beat until light and fluffy.  Add egg and beat until pale.
  3. Add oats, flour, baking powder and baking soda, and beat until well combined.
  4. Scoop mixture onto prepared baking pan and press out evenly using the back of a wet spoon.
  5. Bake for 16-18 minutes or until lightly golden. Allow to cool.
  6. Once cool, crumble biscuit into a medium bowl. Add 40g butter and 1 ½ Tbsp brown sugar and mix until well combined and mixture sticks together when pressed.
  7. Grease a 25cm loose bottomed flan dish and evenly press oat mixture across the base and sides. Place in oven and bake for 10 minutes, then cool completely.

Apple compote

  1. Place brown sugar and butter in a small pot over medium heat and stir until butter is melted and ingredients are well combined.
  2. Add cinnamon, mixed spice and cubed apple, and stir until all apples are coated. Partially cover pot and allow to simmer for around 10 minutes, stirring occasionally, until apples are tender.
  3. Scoop apple compote into a bowl and refrigerate until completely cool.

Filling

  1. Place ice cream into a large mixing bowl (metal, if possible) and beat on medium until ice cream is just softened. Scoop into prepared base, carefully smoothing with a spatula until base is evenly covered. Return to the freezer for one hour.
  2. When ready to serve, remove from freezer and pop pie out of pan. Top with apple compote and slice. Serve immediately.

This post was made possible thanks to Dairyworks. All words, images and recipes are my own.