BERRY GALETTE

RECIPE CREATED & DEVELOPED FOR WOOLWORTHS

250g blackberries
1 tbs demerara sugar
1 tbs cornflour
1 sheet Woolworths frozen shortcrust pastry, partially thawed
1 tbs milk
2 tbs flaked almonds
500g Woolworths vanilla ice-cream

Step 1. Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Combine blackberries, 2 tsp sugar and cornflour in a bowl. Stand for 5 minutes. Drain and discard juice.

Step 2. Place pastry on prepared tray. Prick base with a fork. Spoon berries onto centre, leaving a 3cm border. Tuck the edges roughly over to create a 2cm border.

Step 3. Brush pastry border with milk, then sprinkle with almonds and remaining sugar. Bake for 30 minutes or until golden brown. Serve with ice-cream.

HOT CROSS BUN BREAD & BUTTER PUDDING

A simple and easy dessert for the whole family this Easter season!

6 x Chocolate Hot Cross Buns, tops sliced off and the base sliced in half again
60g butter, room temperature
1 x 190g Belgian Milk Chocolate blocks, cut into chunks
4 whole eggs
1 1/2 cup full cream milk
1 cup pouring cream

Vanilla Ice Cream, to serve

Step 1. Preheat oven to 180C. Grease a circular oven proof dish. Butter each slice of your hot cross bun (even the lid) with butter. As you butter, place in rings around the base of the baking dish, feel free to pack them in tightly if needed.

Step 2. As you go, fill the gaps between your buns with Woolworths Belgian Milk Chocolate. Prepare the custard mix by whisking together the eggs, milk and cream. Pour 3/4 of the custard mix over the buns. Top with the Hot Cross Bun lids, scatter with any remaining chocolate and then pour over the remaining custard mix.

Step 3. Bake for 20-25min or until cooked.

ANZAC BISCUIT ICE CREAM SANDWICH

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RHUBARB & BERRY CRUMBLE

RECIPE DEVELOPED FOR WOOLWORTHS

Prep 00:10

Cook 00:40

Serves 4

Easy

Ingredients

1 bunch rhubarb, trimmed and cut into 3cm pieces

500g Woolworths Frozen Mixed Berries

1 tbs lemon juice, plus zest of lemon

1/2 cup caster sugar

Crumble

1/2 cup Woolworths Plain Flour

1/2 cup Woolworths Australian Rolled Oats

1/4 cup Woolworths macadamia, roughly chopped

1/4 cup Woolworths Shredded Coconut

1/3 cup Woolworths Essentials Brown Sugar

1 tsp Woolworths Ground Cinnamon

125g melted Woolworths Australian Unsalted Butter

To serve

Woolworths Vanilla Bean Ice Cream

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Step 1. Preheat oven to 180C. Place rhubarb, berries, lemon juice and zest along with caster sugar in a saucepan over medium heat and cook for 10 mins or until rhubarb just begins to soften. Remove from heat and set aside until needed.

Step 2. For the crumble, place all ingredients in a large bowl and mix together with your hands until you have a chunky textural crumble mix.

Step 3. Pour rhubarb and berry mix into your favourite baking or pie dish, top with crumble mixture and bake for 20mins or until the top is golden and crunchy and the mix is bubbling.

Step 4. Remove from oven and allow to cool slightly before serving with Woolworths Vanilla Bean Ice Cream.

ANZAC BISCUIT SEMIFREDDO

Take all your favourite flavours of the Anzac Biscuit; golden syrup, toasty oats and that hint of caramelisation and throw them in the ultimate no churn ice cream! 

Prep 00:10

Cook 00:10 (plus freezing time)

Serves 6

Easy 

Ingredients 

400ml thickened cream 

2 whole eggs

1 egg yolk 

1/3 cup golden syrup 

Small pinch of salt

4 Anzac biscuits, roughly chopped  

The topping 

2 Anzac biscuits, roughly chopped 

1/2 cup roasted macadamia nuts, roughly chopped

Golden syrup, to drizzle 

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Method

Step 1. Prepare a loaf tin (approx. 21cm x 11cm x 6cm) by lining it with cling film so that it hangs far enough over the edge to cover the semifreddo once it is filled. 

Step 2. Whip the cream until it forms soft peaks and set aside.

Step 3. Prepare a pot of simmering water. Add the eggs, egg yolk, golden syrup and a pinch of salt to a heatproof bowl and set it over the pot of simmering water. Whisk manually or with an electric handheld beater for around 5 minutes or until pale and thick. 

Step 4. Add a third of the egg mix to the whipped cream and gently fold through. Add the remaining egg mix and fold through to combine thoroughly. 

Step 5. Fold through the chopped Anzac biscuits and pour into the prepared tin. Fold over the cling film to cover the top and freeze for at least 6 hours. 

Step 6. To finish, invert the semifreddo onto a serving plate, sprinkle the extra Anzac biscuits and macadamia nuts over the top. Drizzle with Golden syrup and serve straight away. 

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FREE FORM BLACKBERRY GALETTE

A super simple last-minute dessert made with just a handful of ingredients that takes just minutes to prepare. Make this with any berry or a mix of your favourites (it even works nicely with apple!)

Prep 00:05

Cook 00:30

Serves 2-4

Super Easy 

Ingredients 

250g blackberries 

1 tsp demerara or raw sugar, plus extra for crust 

1 tbsp cornflour 

1 sheet frozen, sweet shortcrust pastry, thawed slightly

Milk for brushing

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Method

Step 1. Preheat the oven to 200C. Place the blackberries, sugar and cornflour in a bowl and mix together.

Step 2. Lay the pastry on a baking tray lined with baking paper and prick it with a fork.

Step 3. Spoon the berries into the centre leaving a 3cm border. Tuck the edges roughly and brush them with milk.

Step 4. Sprinkle with extra demerara sugar and bake for 30 minutes or until golden.

Notes: 

* This recipe is so versatile. Make it with berries or stone fruit. You could even try it with puff pastry. 

DESSERT STATION

NO CHURN ICE CREAM

MAKES: 600ml 

WHAT'S IN IT?

Ice Cream:

400ml heavy cream

1 can condensed milk

1 tsp vanilla paste

80g milk chocolate

Honey Comb

100g caster sugar

4 tbs golden syrup

1 1/2 tsp baking soda

1/2 cup pecans chopped

PUTTING IT ALL TOGETHER:

Ice cream:

1. Melt chocolate on low heat over a double boiler. Whip the cream to soft peaks. To cream, gently fold through can of condensed milk and vanilla paste. 

2. Pour half the cream mixture into a loaf tin. Drizzle half the melted chocolate randomly over cream mix, cover with remaining cream and drizzle again with chocolate. Place in freezer and freeze over night. 

Honeycomb

3. Melt the sugar and golden syrup in a medium pot until golden and caramel in colour. Cautiously whisk in the baking soda and pecans. Immediately transfer onto a lined baking tray. Once cooled completely crush into small pieces and store in an airtight container. 

4. Serve by scooping ice cream and scattering with honeycomb. 

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