Classic Malva

This is my husbands favourite!! And when I saw this classic recipe, I had to share it's awesomeness

Pudding

30ml (2T) Butter/Marg
125ml Sugar
1 Extra Large Egg
15ml (1T) Apricot Jam
5 ml (1t) Bicarbonate of Soda
125ml (½C) Milk
250ml (1C) Cake Flour
Pinch of Salt
15ml (1T) Vinegar

Sauce 

125g Butter/Marg
185ml Sugar
65ml (¼C) Water
185 ml (¾C) Cream
5ml (1t) Vanilla essence

Method

Pudding

1. Cream butter and sugar together, beat in the egg until light and fluffy.
2. Beat in the apricot jam.
3. Dissolve the bicarb in the milk.
4. Sift the flour and salt together and add to the creamed mixture alternately with the milk.
5. Lastly stir in the vinegar.
6. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.

Sauce

1. Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.
2. Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.
3. Serve with custard or ice-cream of choice

Bacon and Egg Muffins - Breakfast in a Cup

This is super awesome!! More Bacon recipes here: http://totallythebomb.com/30-bacon-lover-recipes

Ingredients

12 slices bacon

6 medium eggs
3 slices bread (any kind)
1/2 cup sauteed mushrooms -OR- 6 slices tomato (thin slices)
salt & pepper
thyme, oregano or parsley (optional)

Method

Spray or grease REALLY well a 6-count muffin pan. Really grease that sucks up or the bread or any errant egg white will stick like glue. I'd actually advise using non-stick here.

Partially cook bacon--it should NOT be cooked to crisp. This will just render a lot of the fat out of it. The bacon should be pliable. Drain on paper towels and cool slightly.

Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.

If you choose to use mushrooms, drain all but 15ml of the bacon fat out of the frying pan. Saute mushrooms for about 5 minutes over medium heat. Set aside.

Preheat oven 205 C.

Place a bread circle at the bottom of each muffin cup. Now fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon "cup".

Place about 1 tbs of the mushrooms on top of the bread circle -OR- place sliced tomato on top of the bread circle.

Finally, break egg and add to the bacon-lined cup on top of the mushrooms/tomato. Sprinkle top of each egg with salt, pepper, and a pinch of any of the herbs (or a combo of all of them) on top of each egg.

Bake at 205 C for 15-20 minutes, or until bacon is cooked to crisp--don't overcook or the bacon will burn!

Makes 6 muffins

3 minute chocolate fudge

I saw this recipe on a facebook page, and had to share my findings

Ingredients

1 can Sweetened Condensed milk (14 ounces)
2 cups (1 12 ounce bag) semi-sweet chocolate chips
1 teaspoon vanilla extract

Instructions

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.