This is my updated version of a very popular heritage recipe for a farmhouse sultana cake, found in a South Island high-country sheep station cookhouse notebook. It would have been made to feed the shearers or musterers for ‘smoko’ . . . morning or afternoon tea. The cake keeps really well, retaining its moistness, and it travels well even in a stockman’s saddlebag.Read More
Over the years we have done lots of different variations with this frypan brownie, as it is always on our menu in some form. But this is our all-time favourite. The recipes does not have a large amount of flour in it and can easily be made gluten free by using a gluten-free flour to replace the plain flour. At Cibo we make our own gluten-free flour blend, but you can use any supermarket blend.Read More
Lauraine Jacobs has childhood memories of her mother Pat Stevens’ Christmas pudding filled with silver coins. ‘We ate it because we wanted to find the money, but grew to appreciate the almost feather-light qualities as we grew older.’ The recipe has been handed down from Pat’s mother, Laura Protheroe, and Lauraine will ensure that it continues to be a family favourite every year.Read More
Images from The Great New Zealand Baking Book copyright © Lottie HedleyRead More
The difficulty – and success – in this recipe lies in constant checking of the baking custard. Lower the temperature to 140°C on your first batch if you are unsure what will work for you, and never allow the heat to exceed 150°C.