How I made Honey Joys

17 Oct
  1. Preheat oven to 160C. Line baking tray with patty pan cases.
  2. Combine butter, sugar honey in a saucepan.
  3. Place over low heat, keep stirring till frothy. Remove from heat.
  4. Combine butter mixture and cornflakes gently in a bowl.
  5. Spoon mixture into cases. Bake for 10mins.
  6. Remove from oven, allow to cool.
  7. Serve at room temperature.

Ingredients for Honey joys (Cameron. 2011. p.214)

17 Oct
  • 1/2 cup white sugar
  • 2 tbsp BRAMWELLS pure honey
  • 4 cups GOLDENVALE cornflakes

How I made Jam Cookies

17 Oct
  1. Preheat oven to 180C. Spray with canola spray and line with baking paper 2 x baking trays.
  2. Beat butter and castor sugar with electric mixer till creamy.
  3. Add eggs and beat till combined.
  4. Add flour and stir in with wooden spoon.
  5. Roll mixture into balls, place on baking trays.
  6. Flour your finger, make small holes in balls, add jam.
  7. Bake for 12mins.
  8. Serve at room temperature.


Ingredients for Jam Cookies (Cameron. 2011. p.223)

17 Oct
  • PURE VITA canola spray
  • 1/2 cup MERRYFIELD castor sugar
  • 2 eggs
  • 2 cups WHITEMILL self-raising flour
  • 2 tbsp OUVERTURE strawberry fruit spread 

Monday = Baking Day

17 Oct

Today I am baking with the help of my three year old. We are making Jam Drops and Honey Joys. Wish me luck 🙂


How I made Corned Silverside

17 Oct
  1. Place silverside in a large pot and just cover with water.
  2. Add onion, carrot, sugar and vinegar. (I also add a few cloves, they add a brilliant taste).
  3. Bring to boil, then simmer for 1 1/2 hours. (30mins for every 500g)
  4. Remove from water and slice.
  5. Serve with the onions and carrots (if wanted) and any other vegetables.

Ingredients for Corned Silverside (Cameron. 2011. p.103)

17 Oct
  • 1.5kg corned silverside
  • 1 onion, peeled and cut in half
  • 1 carrot, peeled and chopped
  • 1tbsp MERRYFIELD brown sugar
  • 1tbsp PURE VITA white vinegar

There is also a recipe on the  page for white sauce but I didn’t have the ingredients 😦


Sunday Night Roast

17 Oct

So, for last nights Sunday roast their wasn’t really anything I would really cook so I chose to do the Corned Silverside.

How I made Microwave Chocolate Self-Saucing Pudding

10 Oct
  1. Break half the dark chocolate into small pieces
  2. In a microwave-safe bowl, combine the chocolate and butter and melt in the microwave for 1min. Needs to be stirred and watched to prevent burning.
  3. Add white sugar, flour & milk to melted chocolate and beat with an electric mixture for 1min.
  4. Transfer to a 3L microwave safe bowl, set aside.
  5. To make sauce, break the rest of the chocolate into a jug.
  6. Add brown sugar, coffee and boiling water, stir until chocolate is melted.
  7. Carefully pour the sauce over the pudding.
  8. Microwave on high for 12mins. A fluffy pudding should have risen to the top.
  9. Stand for 10mins before serving.


Ingredients for Microwave Chocolate Self-Saucing Pudding (Cameron. 2011. p.160)

10 Oct

For the pudding:

  • 1pkt (200g) CHOCEUR dark chocolate
  • 60g BEAUTIFULLY BUTTERFULLY butter, diced
  • 1/2 cup MERRYFIELD white sugar
  • 1 1/4 cup WHITEMILL self-raising flour
  • 3/4 cup FARMDALE milk

For the chocolate sauce:

  • 1 cup MERRYFIELD brown sugar
  • 2tsp NESCAFE coffee
  • 1 3/4 cups boiling water