Lamingtons

125g Butter

200g Caster Sugar

2 Eggs

Vanilla

1/2 cup Milk

300g Self Raising Flour

Pre heat oven 180

Grease and line 27cm x 17cm tray

Combine butter and sugar in a bowl and mix until light and creamy

Add eggs and vanilla, mix

Add milk and flour, mix well

Place in lined tray and bake for 30-35mins

Remove from oven and allow to cool for 1 hour

Cut into 12 even squares

TIP : freeze the cut squares before dipping them into the icing sugar mixture to stop it soaking too much into the cake and making them soggy (they dont need to be fully frozen, an hour or so should be enough)

ICING

50g Cocoa Powder

300g Icing Sugar

2 tea spoons Butter

300ml Boiling Water

Coconut (for rolling in)

Place cocoa, icing sugar, butter and boiling water in and deep bowl

Mix until butter is melted and all ingredients are combined

Dip cake squares in runny icing mixture until fully coated then roll in coconut

Rum and Raisin Ice Cream (or Canadian Club as used in this instance, because its a favourite)

300ml Full Cream Milk

4 Egg Yolks

100g Brown Sugar

300ml Cream

100ml Rum** (or Canadian Club or whatever)

Sultanas

** 100ml tasted way too strong for us so next time I will try 50ml

Put a saucepan of water on the stove and bring to the boil.

Put the milk in a separate saucepan and place over heat, do not boil.

In a heatproof bowl place the egg yolks and sugar, beat until mixture is pale and thick.

When the milk is hot whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream and Rum

Then churn in an ice cream maker

Stir in sultanas and place in freezer to harden

or

If you don't have an ice cream maker see instructions here

Chocolate Ice Cream

Vanilla Ice Cream

Chocolate Ice Cream

350ml Full Cream Milk

4 Egg Yolks

100g Sugar

350ml Cream

1 Vanilla Pod

1 1/2 Table Spoon Cocoa Powder

60g Dark Chocolate

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk, cocoa powder and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Stir in broken up pieces of dark chocolate making sure all pieces are dissolved.

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker see instructions here

Vanilla Ice Cream

Rum and Raisin