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"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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Rice pudding with passionfruit, caramelised banana and lime


A childhood favourite, rice pudding is wonderful paired with pretty much any fruit. Here the flavours of the tropics are front and centre, swimming in a wonderfully rich caramel sauce.

You'll need

50 gm medium-grain rice 8 eggs 4 egg yolks 300 gm caster sugar 1 tsp vanilla bean paste 500 ml (2 cups) each milk and pouring cream 440 gm (2 cups) caster sugar 5 ripe bananas, peeled and thickly sliced diagonally 7 limes, 4 segmented and juice of 3 200 gm passionfruit pulp (from about 10 fruit)

Method

  • 01
  • Preheat oven to 160C. Cook rice in a large saucepan of boiling water for 10 minutes, then drain and set aside. Whisk eggs, yolks, sugar and vanilla in a bowl to combine, then mix in milk and cream. Add rice and pour into a 3-litre oven dish and bake until custard sets (55 minutes to 1 hour).
  • 02
  • Scatter sugar in a wide heavy-based saucepan and place over medium heat, swirling pan if necessary, until sugar melts and turns a golden caramel (6-8 minutes). Remove from heat, add bananas and lime juice, swirl pan to coat, then add passionfruit and lime segments, swirl to coat again and serve spooned over warm rice pudding.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Nov 2014

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