Wednesday, December 22, 2010

Tis the season for Christmas eating

Christmas is nearly here, and even for those at Bond who don’t celebrate Christmas there’s the end of a semester, the end of a year, new year’s eve and plenty of other reasons to be festive. Our gift to you this year comes in the form of some traditional Aussie dessert recipes, courtesy of IS staff. In true Aus fashion these delicious treats can be whipped up with a minimum of effort, leaving you maximum time for more important stuff like eating and drinking. Try ‘em out! (if you do, leave us a comment and tell us how you went). From everyone at Information Services, hope you have a really great holiday period.

Ros’s Roulade (courtesy of Lynette)
Arnotts Milk Coffee biscuits
Marsala (or some other fortified wine, I used sherry)
Whipped cream
Grated chocolate if you like

Dunk a biscuit in the marsala. Turn over, dunk the other end.

Use a butter knife to liberally apply whipped cream to dunked biscuit

Stack biscuits side by side to make a ‘loaf’ like structure

Apply whipped cream to top and sides of yummy structure
Sprinkle grated chocolate (or other yummy substance) on top for aesthetics
Cover and leave in fridge overnight
Slice diagonally for maximum visual impact


Dave’s Delicious (I kid you not) Choc-Cherry-Pud
1 packet Arnotts Choc Ripple biscuits
1 jar Morello cherries
Whipped cream
In a largish bowl, place a layer of Choc Ripple biscuits
Add a layer of whipped cream
Then a layer of morello cherries
Repeat until you reach the top
Cover and leave in fridge overnight
Grab a spoon

Lorraine’s Licentious Fruitcake
Ikg dried mixed fruit
600 ml chocolate milk
2 cups self raising flour
Mixed fruit goes into largish bowl
Pour on the choccy milk, mix it up
Cover and leave in fridge overnight
Mix in the flour
Disperse the mix into a cake tin, or maybe fill a muffin tray - whatever you like, it’s just gotta go into the oven (if you do smaller muffin sized bits it won't take as long to cook so keep an eye on it)
Into the oven at 150 degrees C for 1 ½ hours
Wait til it’s cool enough. Custard may help the cooling process

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