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Baked rice custard

As featured in the Over60 cookbook, The Way Mum Made It, Patricia Smith says of her recipe, “I used to make this for my three daughters and then I started making it for my five granddaughters and five grandsons — they all love it and request it whenever they come over to my place.” For a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It. Serves: 4–6 Ingredients: <ul> <li>2 cups milk</li> <li>2 egg yolks</li> <li>300 ml cream</li> <li>1½ cups cooked rice, rinsed, drained</li> <li>½ cup caster sugar</li> <li>½ teaspoon cinnamon</li> <li>1 teaspoon vanilla extract pinch of nutmeg, plus extra to sprinkle</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Combine the milk, egg yolks, cream, rice, sugar, cinnamon, vanilla and nutmeg in a bowl.</li> <li>Pour the mixture into a ceramic ovenproof dish. Stand the dish in a baking dish with enough water to come halfway up the sides. Bake in the oven for 40 minutes, or until the custard is set.</li> </ol> Remove from the oven and set aside for 10 minutes before serving. Serve warm. Image: Getty

Food & Wine

Homemade vanilla custard

It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again. Ingredients: <ul> <li>1 cup milk</li> <li>1 cup thickened cream</li> <li>1 teaspoon vanilla extract</li> <li>4 egg yolks</li> <li>1 ½ tablespoon cornflour</li> <li>¼ cup caster sugar</li> </ul> Method: <ol> <li>Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat.</li> <li>Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously.</li> <li>Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.</li> </ol> Image: Getty

Food & Wine

Winners of the Wotif Uniquely Aussie Awards crowned

With every small Aussie town claiming to have the best pubs, bakeries and hot chips, the <a href="https://www.wotif.com/vc/blog/australia/trending/2021-uniquely-aussie-awards/">Wotif.com Uniquely Aussie Awards</a> have made the definitive decisions. The travel site announced the winners of the six prestigious awards, as an annual guide to Australia’s quintessential experiences in both food and culture. The awards were designed to highlight some of the nation’s best kept secrets in small towns, beachside communities and occasionally, the big cities. The awards are Best Jaffle, Best Vanilla Slice, Best Country Pub, Best Hot Chips, Best Hotel Pool and Best National Park. This year, New South Wales took home the crown for the Best Jaffle, with the award going to Miss Jaffles in Cronulla, and Best Country Pub going to the Beechwood Hotel in Beechwood (just half an hour drive from Port Macquarie). Queensland’s JW Marriott Gold Coast Resort and Spa claimed the title of Best Hotel Pool, while the iconic Kakadu National Park in the Northern Territory was named Best National Park. The elite foodie awards went to the Bridgewater Bakehouse in Victoria for the Best Vanilla Slice, and Chicken Chef in Blair Athol, South Australia took home the Best Hot Chips title. Wotif managing director Daniel Finch said the awards are an opportunity for locals to nominate the unsung heroes of their community for national recognition. “Country charm, cheesy jaffles and creamy vanilla slices - no one does them quite like Australia, and the thousands of nominations we received this year shows Aussies are a passionate bunch,” he said. “There's so much to love and discover about Australia, and with a really exciting summer period ahead, we hope to inspire and encourage Aussies to plan their next adventure and support local businesses.” With the awards in their fourth year, Daniel said the 2021 awards have showcased an outpouring of community spirit, especially as local businesses have had a tough 18 months due to the pandemic. With thousands of votes from all over the country, it's clear to see that Aussies are passionate about their homegrown customs, and supporting their local communities along the way. Image credit: Getty Images

Food & Wine

Why an ALDI product's packaging change sent a family into a panic

A Queensland mum is distraught after an ALDI product's packaging change inadvertently triggered her daughter's illness. Vanilla flavoured custard by Mania, an ALDI brand, was the only food non-verbal autistic four-year-old Penny Gordon would eat. She would regularly consume between 20 and 30 pouches a day, her mum Shannon McNally said. Penny recognised the colours, fonts and sounds of the packaging, and the pouch was the only "safe" food for her, despite having undergone years of food therapy, Ms McNally told Yahoo News Australia. So when the product vanished from shelves then reappeared looking entirely different, Penny's Ipswich family began to panic. "Even the cap on the top has changed colour, and that can be a trigger on its own. The pictures are completely different and so is the font," Ms McNally said. "It is very difficult to explain to her that it is actually the same thing." Penny was admitted to Ipswich Hospital on Tuesday and depending on how she responds to treatment, she may be transferred to Queensland Children's Hospital in Brisbane, her mum said. After appealing to the public on the weekend for pouches of the custard, Ms McNally spent her Mother's Day travelling to people's homes to collect what they had left of the product with original packaging. While she was grateful for the donation of 10 pouches, she said it wasn't enough to sustain her daughter long-term. She said Penny's last resort for sustenance was going to be a nasal feeding tube, because "we just don't have the stock to maintain what she needs". "She'll just starve herself. That [the custard] is her trusted food and she's very set in her ways that it has to be that way," Ms McNally said. The family have attempted to refill pouches with original packaging, but Penny can be triggered by the absence of the clicking when the cap of a new pouch is opened. "We've also had issues with the pouches going mouldy because they're not packaged tight enough ... and with not being able to clean out the packages correctly," Ms McNally said. ALDI was contacted by Yahoo News Australia but the supermarket opted not to comment on the matter. "It's been very stressful. I've tried to do everything to make her happy and I just can't fix this situation," Ms McNally said. Ms McNally has urged ALDI to be more considerate of parents with special needs children when introducing new product packaging. "You never understand it until it's your household... When you're the family that's in hospital over it, you understand just how drastic it is for these children to have a safe food option," she said.

Family & Pets

Indulge your sweet tooth with caramelised custard apple bruschetta

Try adding a delectable custard apple mix to lightly toasted bruschetta for a simple yet impressive breakfast dish or snack. Ingredients <ul> <li>2 slices plain or walnut sourdough, sliced on the diagonal</li> <li>80g low fat ricotta</li> <li>1 teaspoon maple syrup or honey</li> <li>½ cup custard apple flesh</li> <li>Cinnamon sugar</li> </ul> Directions <ol> <li>Heat the grill. Toast the bread lightly on both sides.</li> <li>In a small bowl combine the ricotta with the maple syrup or honey.</li> <li>Spread this mixture over one side. Top with generous pieces of fresh custard apple.</li> <li>Sprinkle lightly with cinnamon sugar, which is a mix 1 tablespoon sugar with ½ teaspoon of cinnamon.</li> <li>Lower grill heat to moderate and cook until the sugar begins to turn golden and the bread is toasted around the edges.</li> </ol> Recipe courtesy of <a href="http://www.custardapple.com.au/">Custard Apples Australia</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/caramelised-custard-apple-bruschetta.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy some delicious custard apple, rum and coconut pannacotta

Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts. The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta. Time to prepare: 10 minutes Cooking time: 5 minutes Freezing time: 120 minutes Serves: 4 – 6 Ingredients <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> Directions <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> Recipe courtesy of <a href="http://www.custardapple.com.au/">Custard Apples Australia</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/custard-apple-rum-and-coconut-panna-cotta.aspx">Wyza.com.au.</a>

Food & Wine

Adam Liaw's custard apple, rum and coconut panna cotta

Celebrity Adam Liaw shares a recipe that adds a tropical touch to your desserts. The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious panna cotta. Ingredients <ul> <li>400ml pouring cream</li> <li>400ml coconut milk</li> <li>2 tsp dark rum</li> <li>1 tbsp honey</li> <li>2 tbsp caster sugar</li> <li>18g powdered gelatin</li> <li>400ml custard apple pulp and juice</li> <li>Toasted coconut or macadamia nuts, to serve</li> </ul> Method <ol> <li>Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top.</li> <li>Heat the liquid gently until nearly simmering, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)</li> <li>Allow to cool for 5 minutes and then stir through the custard apple pulp and juice.</li> <li>Freeze in individual moulds or glasses for at least 2 hours, or until the panna cotta is set.</li> <li>To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.</li> </ol> Recipe courtesy of <a href="http://www.custardapple.com.au/">Custard Apples Australia</a>.

Food & Wine

Simply delicious coconut and banana custard

Simple to make, sublime and smooth to taste, without the dairy products and refined sugar that most custard desserts contain. You can sprinkle a few cubes of peeled mango, sliced strawberries or blueberries over each custard before serving, and a small teaspoon of maple syrup to make it look pretty. A sprinkling of cinnamon over the top adds to the flavour. Enjoy! Time to prepare: 20 minutes Serves: 8 small custards Ingredients: 2 cups coconut cream ¼ cup coconut nectar, or maple or rice syrup 1 large banana 1 tablespoon pure vanilla essence (vanilla extract) 1 teaspoon agar-agar powder Directions: 1. Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a small saucepan and bring to the boil, then reduce the heat and simmer, stirring, for 4–5 minutes until it thickens slightly. 2. Transfer the mixture to small moulds and allow to set in the refrigerator for a few hours. Tips: Agar-agar is a seaweed-based gelling agent used as a vegetarian replacement for gelatin. As a rule of thumb, to thicken 1 cup of liquid, use 1 teaspoon of agar-agar powder, 1 tablespoon of agar-agar flaked or ½ an agar-agar bar. Using the powder yields more consistent results. Substitute gelatin with the same amount of agar-agar powder. The solution you are trying to thicken with the agar-agar powder needs to be heated to boiling point and then allowed to simmer for about 5 minutes. Recipe extracted from Feed Your Brain: The Cookbook by Delia McCabe (RRP $34.99). Republished with permission of <a href="https://www.wyza.com.au/recipes/coconut-and-banana-custards.aspx">Wyza.com.au</a>.

Food & Wine

Little custard pot

These creamy baked custards, delicately flavoured with vanilla and accompanied by a fresh cherry compote, are easy to make and sure to be popular with all ages. Take care not to overcook the custards – they should be just set when you take them out of the oven. Serves: 6 Preparation: 15 minutes Cooking: About 1 hour Ingredients <ul> <li>600ml low-fat milk</li> <li>½ vanilla pod, split</li> <li>2 eggs</li> <li>2 egg yolks</li> <li>2 tablespoons caster sugar</li> <li>½ teaspoon cornflour</li> <li>Cherry compote</li> <li>2 tablespoons raw sugar</li> <li>500g fresh cherries, stoned</li> <li>2 teaspoons arrowroot</li> </ul> Preparation <ol> <li>Place the milk and vanilla pod in a saucepan and heat until almost boiling.</li> <li>Remove from the heat, cover and set aside to infuse for 15 minutes.</li> <li>Preheat the oven to 160°C.</li> <li>Put the whole eggs, egg yolks, caster sugar and cornflour into a bowl and lightly whisk together.</li> <li>Bring the milk back to boiling point, then remove the vanilla pod and pour the hot milk over the egg mixture, whisking all the time.</li> <li>Strain the mixture into a jug, then divide among 6 lightly buttered ½ cup (125ml) ramekin dishes.</li> <li>Set the ramekins in a roasting tin and pour enough hot water into the tin to come halfway up the sides of the ramekins.</li> <li>Bake for 30-35 minutes, or until lightly set – the custards should still be slightly wobbly, as they will continue cooking for a few minutes after being removed from the oven.</li> <li>Lift them out of the tin of hot water and place on a wire rack to cool.</li> <li>Once cold, chill until ready to serve.</li> <li>For the cherry compote, put the raw sugar and 90ml water in a saucepan and heat gently until the sugar has dissolved.</li> <li>Bring to the boil, then reduce the heat and add the cherries.</li> <li>Cover and simmer gently for 4-5 minutes, stirring occasionally, until tender.</li> <li>Lift out the cherries with a draining spoon and put them into a serving bowl.</li> <li>Mix the arrowroot with 1 tablespoon cold water.</li> <li>Stir into the cherry juices in the saucepan and simmer for 1 minute, stirring, until thickened and clear.</li> <li>Allow to cool for a few minutes, then pour over the cherries.</li> <li>Spoon a little of the cherry compote over the top of each custard pot and serve the rest of the compote in a bowl.</li> </ol> This recipe first appeared in <a href="http://www.readersdigest.com.au/recipes/little-custard-pot">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRA87V">best subscription offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Warm quinoa and vanilla pudding

These cold evenings (and mornings) call for warm puddings. Rice pudding has always been one of my favourite desserts, but it takes a long time to make, so this is where nutritious superfood quinoa comes in. The result is similar to rice or tapioca pudding. Made with coconut milk it's ridiculously creamy, but you can use any kind of milk you prefer. Warm quinoa and vanilla pudding with caramelised pecans Serves: 4 Ingredients: For the caramelised pecans <ul> <li>½ cup pecans, roughly chopped</li> <li>1 tbsp pure maple syrup</li> <li>¼ tsp cinnamon</li> <li>Pinch sea salt</li> </ul> For the pudding <ul> <li>½ cup white quinoa</li> <li>2 cups unsweetened canned coconut milk (or whatever milk you prefer)</li> <li>4 tbsp pure maple syrup or honey</li> <li>1 tsp vanilla extract</li> <li>1 tsp cinnamon</li> <li>Pinch flaky sea salt</li> <li>½ cup sultanas</li> </ul> To serve <ul> <li>½ cup coconut cream or regular cream</li> </ul> Method: <ol> <li>First, toast the pecans in a dry frying pan for approximately 4 minutes. Turn off the heat and add the maple syrup, stirring constantly while it bubbles and coats the nuts. Finally sprinkle with the cinnamon and sea salt.</li> <li>Next, place the quinoa in a fine sieve. Rinse thoroughly with cold water and allow to drain. This is an important step as it reduces any bitterness from the residue on the quinoa.</li> <li>In a medium-sized pot, combine the quinoa, milk, maple syrup/honey, vanilla, cinnamon, and salt. Bring to a boil over a medium heat. Reduce the heat to a low simmer and cover, leaving the lid slightly ajar to allow some steam to escape. Simmer for 15 minutes, stirring occasionally.</li> <li>Remove the lid and continue simmering for 5 more minutes or until pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat and stir through the sultanas.</li> <li>Pour into serving bowls, drizzle over some cream, sprinkle with some pecans and then serve immediately.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="https://www.stuff.co.nz/life-style/food-wine/recipes/106070951/recipe-warm-quinoa-and-vanilla-pudding-by-jordan-rondel">Stuff.co.nz</a>.

Food & Wine

What's the right amount of custard: Dessert photo sparks heated debate

What’s the right amount of custard to add to your dessert? It’s a question you never thought you needed to answer but a fierce debate is currently raging online about this very issue. After a husband posted a photo of his wife’s dessert on <a href="https://www.reddit.com/r/CasualUK/comments/991kxx/the_two_types_of_custard_eater/?st=jl3v05ej&sh=ffd7489f">Reddit</a>, a heated debate ensued over the “correct” custard to dessert ratio. The user posted a picture of two bowls of crumble, but the bowls had vastly different amounts of custard poured over them. The husband wrote: “This was plum crumble, if anyone is wondering. I’m on the right, wife in the wrong.” <img style="width: 500px; height: 281.25px; display: block; margin-left: auto; margin-right: auto;" src="https://oversixtydev.blob.core.windows.net/media/7820471/custard-reddit.jpg" alt="" data-udi="umb://media/7d8ebd61fb404790b9259f8cc614af06" /> The photo immediately created controversy over which bowl depicted the correct amount of custard. “The left side is the right amount. The right side looks like an accidental spillage of custard that you might expect in any given meal, on average,” one person said. One person thought neither were correct, writing: “Left side’s too much. Right side’s not enough.” Another user wrote: “What is the point if it’s not literally smothered in it?” “The one on the left with just a little more custard methinks,” another posted. How much custard do you like on your dessert?

Food & Wine

Vanilla horseshoe biscuits

These traditional vanilla horseshoe biscuits from The Adriatic Kitchen are coated with vanilla sugar and baked and enjoyed in households around Croatia. Ingredients: <ul> <li>250g butter</li> <li>150g white sugar</li> <li>1 egg</li> <li>250g plain flour</li> <li>1 teaspoon baking powder</li> <li>200g ground</li> <li>Almonds</li> <li>100ml milk</li> <li>Vanilla sugar</li> </ul> Method: <ol> <li>Preheat the oven to 170°C and line a large baking tray with baking paper.</li> <li>Beat butter and the first quantity of sugar to a cream. Add the egg and beat well.</li> <li>In a small bowl, sift together the flour and baking powder.</li> <li>Add the ground almonds alternately with the milk and the flour mixture to the butter and sugar mixture.</li> <li>The dough should be firm enough to roll with your hands. If it is too soft (as may be the case if your butter has a high water content) you may need to add a little more flour.</li> <li>Shape teaspoon-sized pieces into small snakes by rolling in the palm of your lightly flour-coated hands, before twisting into a horseshoe shape.</li> <li>Place on the prepared baking tray and bake for 10–12 minutes until the biscuits are pale golden brown.</li> <li>Toss in vanilla sugar while the biscuits are still warm.</li> </ol> The Adriatic Kitchen is available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever good books are sold. Image credit: Tonia Hedley

Food & Wine

Gluten-free vanilla biscuits

These delicious biscuits are crispy and filling and much healthier to eat than the store-bought varieties that are full of fats, sugar and gluten. Makes: About 30 cookies Ingredients: <ul> <li>½ cup coconut or olive oil</li> <li>1 cup gluten-free flour</li> <li>½ cup arrowroot or tapioca flour</li> <li>2 cups pecan nuts, finely chopped</li> <li>½ cup unsweetened desiccated coconut</li> <li>1½ teaspoons gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>2 teaspoons pure vanilla extract (vanilla essence)</li> <li>½ cup pure maple syrup or coconut nectar</li> </ul> Method: <ol> <li>Preheat the oven to 160°C</li> <li>Melt the coconut oil by placing it in a small saucepan over a very low heat.</li> <li>In a large mixing bowl, combine the flours, pecan nuts, coconut, baking powder and salt.</li> <li>Add the vanilla, maple syrup and coconut oil to the flour mixture and stir with a large spoon until a dough forms. It will be a little dry, but will quickly get softer when you roll it into balls due to the heat from your hands.</li> <li>Take small pieces of the dough, roll into small bite-sized balls and place on a baking tray lined with baking paper. Press each ball with a fork to flatten them and bake in the oven for 8–10 minutes until lightly golden.</li> <li>Turn off the oven, open the door and leave the cookies in the oven for about 10 minutes. Remove the cookies from the oven and leave to cool completely before storing in an airtight container.</li> </ol> Variations: <ul> <li>Add ¼ cup dark choc chips (at least 70 per cent cocoa solids or more) that contain unrefined sugar to the dry ingredients and toss well in the flour before adding the wet ingredients.</li> <li>Add cranberries or currants in the same way as the choc-chips above.</li> <li>Replace the pecan nuts with almonds and add 1½ teaspoons pure almond essence (almond extract) to create ‘marzipan’ cookies.</li> </ul> <img width="177" height="218" src="https://oversixtydev.blob.core.windows.net/media/34309/feed-your-brain-cover_177x218.jpg" alt="Feed Your Brain Cover (1)" style="float: right;"/> Extracted from Feed Your Brain by Delia McCabe <a href="http://www.exislepublishing.com.au/Feed-Your-Brain.html" target="_blank">(Exisle 2016).</a> Photography by Vanessa Russell. Available from <a href="http://www.exislepublishing.com.au/" target="_blank">www.exislepublishing.com.au</a> and wherever great books are sold. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Vanilla, blueberry and blackberry naked cake

Decadent and rustic, this stunning cake is definitely one to bring out at the next special occasion. While it mightn’t be the quickest recipe to whip up, we can guarantee it’s worth it! Serves: 12 Ingredients: For one cake layer (Note: Double the ingredients for two layers, triple for three etc.) <ul> <li>170g butter, room temperature</li> <li>¾ cup sugar</li> <li>1 tsp. vanilla extract</li> <li>3 eggs</li> <li>1¼ cup flour</li> <li>1¾ tsp. baking powder</li> <li>½ tsp. salt</li> </ul> For the icing (Note: Double the ingredients to ice two layers, triple for three etc.) <ul> <li>125g butter, softened</li> <li>1½ cups icing sugar mixture</li> <li>1 tbsp. milk</li> </ul> To decorate <ul> <li>2 punnets blueberries</li> <li>2 punnets blackberries</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease a cake pan and line the bottom with baking paper. Use a cake leveller if available.</li> <li>Combine butter, sugar and vanilla in a large bowl and beat with an electric mixer until fluffy. Add the eggs one at a time, beating lightly as you go.</li> <li>Mix the flour, baking powder and salt in a separate bowl with a spoon, then slowly add half to the wet mixture, folding as you go. Once all the flour has been absorbed, repeat with the remaining mixture.</li> <li>Once completely combined, pour the batter into the cake pan and bake for around 15-20 minutes or until a skewer comes out clean.</li> <li>Let the cake cool in the pan for about 10 minutes, then remove and level the cake by removing the dome with a large knife. Try to keep your hand level so both ends of the cake are level.</li> <li>Repeat the above 5 steps until you have made the desired number of layers.</li> <li>For the icing, beat the butter with an electric mixer and gradually add icing sugar mixture and milk, beating until combined. If the mixture is too runny, add more icing sugar mixture.</li> <li>To assemble the cake, place the bottom layer on a large serving plate or cardboard circle.</li> <li>Spread a thick layer of icing over the top (but not on the sides) of the bottom layer. Repeat until you reach the final layer, covering the top in the remaining icing and decorate with the blueberries and blackberries.</li> <li>Serve immediately.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/carmels-carrot-cake/">Carmel’s carrot cake</a> <a href="/lifestyle/food-wine/2016/05/hazelnut-brown-sugar-meringue-cake/">Hazelnut brown sugar meringue cake</a> <a href="/lifestyle/food-wine/2016/04/chocolate-guinness-cake/">Chocolate Guinness cake</a>

Food & Wine

The smart marmalade custard cake that separates on its own

This magical cake separates during the cooking process to a thick custard layer that sits below a spongy cake layer. Serves: 4 Ingredients: <ul> <li>1/2 cup orange marmalade</li> <li>125g butter, plus extra for greasing</li> <li>4 eggs, separated</li> <li>1/2 cup castor sugar</li> <li>1 cup plain flour</li> <li>500ml milk</li> <li>1 tsp white vinegar</li> <li>1/4 cup icing sugar</li> </ul> Method: <ol start="1"> <li>Heat your oven to 160ºC and line a 20cm square cake tin.</li> <li>Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.</li> <li>In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.</li> <li>Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.</li> <li>Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.</li> <li>Cool to room temperature in the tin, then chill in the fridge for 2 hours.</li> <li>Remove, slice and dust with icing sugar to serve.</li> </ol> Written by Adam Liaw. First appeared on <a href="http://www.goodfood.com.au/" target="_blank">GoodFood.com.au</a>. Related links: <a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/">Slow-cooked chocolate lava cake</a> <a href="/lifestyle/food-wine/2016/06/vanilla-butter-birthday-cake/">Vanilla butter birthday cake</a> <a href="/lifestyle/food-wine/2016/06/chocolate-coffee-layer-cake/">Chocolate coffee layer cake</a>

Food & Wine

Roasted rhubarb with orange and brown sugar and runny custard

In this quirky winter dish, the rhubarb is roasted instead of the traditional boiling method for extra flavour. Combined with the delicious and rich custard made with whole eggs, it provides essential vitamins and is a good source of protein. Serves: 8-10 Ingredients: Runny custard <ul> <li>350ml thickened cream</li> <li>200ml full cream milk</li> <li>2 whole eggs</li> <li>100g honey</li> </ul> Roasted rhubarb with orange & brown sugar <ul> <li>370g fresh rhubarb, cut into 5cm lengths</li> <li>20g brown sugar</li> <li>40 ml fresh orange juice</li> </ul> Method: <ol> <li>To make the runny custard, place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.</li> <li>Set a steamer oven on 100 per cent moisture and at 87°C. Pour the custard mixture into a baking tray, cover with cling film and ensure that there are no gaps or holes for moisture to get into the mixture. Place the baking tray into the pre-heated steamer and cook for approximately 1 hour.</li> <li>Remove from the steamer and allow to sit for 5 minutes, then remove the cling film and whisk the mixture together. Place into the fridge to chill down.</li> <li>Note that this custard can be made in jars or jugs as well, but just ensure that the internal temperature has reached at least 75°C.</li> <li>To make the roasted rhubarb with orange and brown sugar,pre-heat a fan-forced oven to 180°C. Place the rhubarb onto a baking tray, sprinkle with the brown sugar and then drizzle over the orange juice. Place into the pre-heated and bake for 30 minutes.</li> <li>Remove from the oven and allow to cool at room temperature.</li> <li>There will be a bit of juice remaining in the tray when removing from the oven but as the rhubarb cools this juice will become a syrup and some will be absorbed by the rhubarb.</li> <li>Serve with runny custard.</li> </ol> Do you have a custard recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/">Chocolate mousse, pomegranate and Turkish delight tarts</a> <a href="/lifestyle/food-wine/2016/06/carrot-cake-porridge/">Carrot cake porridge</a> <a href="/lifestyle/food-wine/2016/06/yoghurt-with-red-grapes-pepita-and-lsa/">Yoghurt with red grapes, pepita and LSA</a>

Food & Wine

Apricot and vanilla jam

Make the most of apricots while they are in abundance by turning them into a delicious jam with a hint of vanilla. In the cooler months, try it swirled though vanilla ice cream for an instant reminder of summer. Makes: 4-5 medium jars Ingredients: <ul> <li>1 lemon (not the juicy Meyer variety)</li> <li>1.1kg apricots, stones removed, fresh finely chopped</li> <li>4 cups sugar</li> <li>10g butter</li> <li>2 vanilla pods, seeds removed (or 2 tablespoons vanilla paste)</li> </ul> Method: <ol> <li>Use a vegetable peeler to remove the rind from the lemon. Juice the lemon, reserving the seeds and juice. Wrap the rind and seeds in a muslin bag.</li> <li>Put 1⁄2 cup water, the apricots, lemon juice and muslin bag in a large saucepan and bring to a boil over medium heat. Once boiling, you can mash the apricots at this stage to make the jam smoother.</li> <li>Simmer over low heat for 15 minutes, or until the apricots are very so . Add the sugar and stir, without boiling, until dissolved. Increase the heat to medium and bring to a rolling boil. Boil for 15 minutes (stir occasionally to ensure the jam doesn’t catch on the bottom), then test for setting point. If it’s not set, boil for another 5 minutes and test again.</li> <li>Remove from the heat, discard the muslin bag and stir in the butter, vanilla pods and seeds. Allow to stand for 15 minutes before removing the pods and spooning into hot, sterilised jars. Seal immediately.</li> <li>Allow the jars to cool before labelling and dating, then store in a cool, dark place. Refrigerate the jam once open.</li> </ol> Note: If you want to speed up the jam-making process, use jam-setting sugar. It includes pectin so there’s no need to add any lemon. Ensure you closely follow the instructions on the packet as there’s less room for error with jam-setting sugar. Variations: Swap the apricots for peaches, nectarines or plums. Swap the vanilla for spices such as cinnamon or cardamom, or even dried rose petals or lavender. Written by Alice Arundell. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/04/plum-jam/">Plum jam</a>

Food & Wine

Roasted apricots with runny custard

This simple recipe for roasted apricots with runny custard from the Maggie Beer Foundation is simply delicious and perfect for a winter dessert. Serves: 6-8 Ingredients: <ul> <li>1 kg fresh apricots</li> <li>3 tbsp. brown sugar</li> </ul> Method: <ol> <li>Preheat a fan forced oven to 220°C.</li> <li>Cut apricots in half and remove the stone.</li> <li>Place the apricots cut side facing up on a lined baking tray.</li> <li>Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.</li> <li>Serve with runny custard.</li> </ol> Do you have an apricot recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here</a>. Related links: <a href="/lifestyle/food-wine/2016/06/apricot-bran-loaf/">Apricot bran loaf</a> <a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/">Apple and apricot crumble</a> <a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/01/apricots-stuffed-with-cottage-cheese-hazelnuts/">Apricots stuffed with cottage cheese and hazelnuts</a>

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Roasted rhubarb with orange and brown sugar and runny custard

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Roasted apricots with runny custard

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