Posts etiquetados ‘POSTRES’

This is my decadent update of a super-simple recipe that used to feature on the back of condensed milk cans. You can use different nuts or substitute white chocolate to suit your taste.

270g plain sweet biscuits, crushed to fine crumbs
200g melted butter
2 tbsp cocoa1 cup thread coconut
1 cup chocolate chunks or chips
1 cup slivered almonds
1 cup dried cranberries or raisins
395g can sweetened condensed milk

Preheat oven to 160°C fanbake and line a 30cm x 24cm slice tin with baking paper.
To make the base, mix biscuit crumbs with butter and cocoa. Using a wet spatula, spread over base of the prepared tin and press down firmly. Sprinkle coconut, chocolate, almonds and cranberries or raisins evenly over the base. Drizzle with sweetened condensed milk.

Bake until lightly golden (20-25 min). Cool and chill before slicing into squares or fingers. Store in an airtight container in a cool place for up to 2 weeks.

A classic Ginger Crunch Slice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 serves
Calories: 208kcal
Author: Lucy – Bake Play Smile

based on the original Edmonds Cookbook recipe… with a melt-in-your-mouth shortbread base and delicious ginger caramel icing.
  • 125 g butter softened
  • 110 g (1/2 cup) caster sugar
  • 190 g (1 1/2 cups) plain flour
  • 1 tsp baking powder
  • 1 tsp ground ginger

For the icing

  • 150 g butter
  • 190 g (1 1/2 cups) icing sugar
  • 4 tbs golden syrup
  • 6 tsp ground ginger


  • Preheat oven to 190 degrees celsius. Grease and line a 20x30cm baking tray with baking paper and set aside.

  • Cream butter and sugar together until pale and fluffy.

  • Add the sifted plain flour, baking powder and ginger and mix to combine.
  • Knead the dough on a floured board until it comes together (it will be quite dry and crumbly).

  • Press the dough into the prepared tin and smooth the top with a spoon.

  • Bake for 20-25 minutes or until lightly golden.

  • To make the icing, place the butter, sifted icing sugar, golden syrup and ginger into a saucepan over medium heat and stir until the butter has melted.
  • Pour the icing over the still warm slice.

  • When the icing has just set, cut into slices.

  • Store in an airtight container.

Ginger oat crunch

Publicado: 4 octubre, 2019 en COCINA
Etiquetas:, , , ,

Global Byte Cafe in Invercargill makes this ginger oat slice to satisfy ginger lovers. It’s the perfect partner to a hot coffee.


150 g Butter

1 Tbsp Golden syrup

1 cup Brown sugar

1 cup Rolled oats

1 cup Desiccated coconut

1 cup Self raising flour

2tbs Ground ginger


125 g Butter

1 Tbsp Golden syrup

3/4 cup Icing sugar

2 tsp ground ginger

40 g Glaze ginger


  1. Preheat oven to 180 degC. Melt together butter, golden syrup and brown sugar.
  2. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly.
  3. Press mixture into a 19 x 26cm slice tin lined with baking paper (the base should feel wettish and a bit buttery).
  4. Bake for 20 minutes until a light golden colour. Allow base to cool until just warm.
  5. Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
  6. Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
  7. Store in an airtight container either in the pantry or fridge.


Publicado: 4 octubre, 2019 en COCINA
Etiquetas:, , , ,


  • 200g butter, melted
  • 1 egg
  • 12 Weet-Bix, crushed by hand
  • 1/4 cup cocoa powder
  • 3/4 cup brown sugar
  • 1/2 cup desiccated coconut
  • 200g milk chocolate
  • 1 tablespoon vegetable oil


Preheat oven to 160c. Line a slice tin with baking paper.
Add all of the ingredients to a large bowl and mix until well combined.
Pour the mixture into the slice tin and press down evenly. Bake for 15 minutes. Remove from the oven and allow to cool.
Melt the chocolate and vegetable oil together, then spread over the top of the slice. Refrigerate for 2 hours before slicing and serving.

It’s my famous Best-Ever Banana Cake – as you’ve never seen it before! I’ve jazzed it up here with fancy decorations, but the basic cake is also good topped with a simple chocolate, lemon or passionfruit icing.

This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion

  • 250g/8oz butter, at room temperature
  • 1½ cups caster/superfine sugar
  • 4 eggs
  • 4 very ripe bananas, peeled and mashed (about 2 cups)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ cup hot milk
  • 3 cups self-raising flour or gluten-free self-raising flour

To serve (optional)

  • vanilla buttercream, caramel sauce, white chocolate shards and hazelnut praline

Preheat oven to 170°C/340°F fanbake. Line a 26cm/10in cake tin with baking paper.

Beat butter and sugar until creamy. Beat in eggs, one at a time, then bananas and vanilla. Dissolve baking soda in hot milk, add to banana mixture and combine. Fold in flour using a big spoon and a large scooping action to keep the mixture light. Do not over-mix. Transfer to prepared tin and smooth top.

Bake until a skewer inserted into the centre comes out clean and the top is springy to the touch (50-60 minutes). Allow to cool in tin, then turn out and ice when cool. Store in an airtight container in a cool place for 2-3 days or freeze.

Ice as desired with chocolate, lemon or passionfruit icing. Here the cake has been cut in half horizontally and the bottom half spread with vanilla buttercream. The top has been finished with buttercream, caramel sauce, white chocolate shards and hazelnut praline.

Con aceite y un poco de harina integral

INGREDIENTES (8-10 porciones)

Para el budín:
1 tz(140g) harina 0000
½ tz (70g) harina integral super fina
1 tz (200g) azúcar común o rubia
¼ cdita bicarbonato de sodio
¼ cdita sal
125ml (1/2 taza) aceite de oliva, coco o girasol
2 huevos, a tº ambiente
1 cdita vainilla
Ralladura de ½ naranja
1 1/2 manzanas verdes, con piel, sin carozo, ralladas o procesadas (pero no pure)
60g nueces, picadas
Para el glaseado:
1 tz azúcar impalpable
1 cda jugo de naranja –
Prender el horno en 180ºC.
Enmantecar un molde de budín mediano (20x7cm o similar). Forrar con una tira de papel manteca o aluminio el fondo y bordes angostos.
Tener la manzana procesada o rallada.
Para el budín en un bowl grande mezclar harinas, azúcar, bicarbonato (que se deshaga bien y no queden pelotitas) y sal.
Hacer un hueco en el medio y agregar aceite, huevos, vainilla y ralladura.
Batir hasta que se une bien, 1 minuto.
Agregar manzanas y nueces y terminar de mezclar muy bien con una espátula o cuchara de madera. Si lo hacen con un batidor de alambre es más incómodo.
Poner en el molde y cocinar unos 40 minutos, o hasta que un probador salga seco.
Enfriar en el molde por 20 minutos. Desmoldar sobre rejilla.
Para el glaseado en un bowl mezclar azúcar y el jugo de naranja. Con una cuchara dejar caer hilos sobre el budín frio.

Paula Montenegro pastelera en Instagram

Puede hacerse con peras

2 manzanas verdes
100gr de azúcar mascabo
100gr de avena
50gr de harina leudante
2 huevos
1cdita de extracto de vainilla
20 ml de aceite de girasol
👉🏻Pelar las manzanas y cortarlas en rodajas.
👉🏻Espolvorear una fuente (previamente engrasada) con 50 gr del azúcar mascabo y colocar las manzanas encima.
👉🏻Licuar todos los ingredientes. Hasta que quede homogénea la mezcla y vertirla por encima de las manzanas. (Yo tambien le puse rodajas de manzana entre medio de la mezcla y quedaaaaa 🤤👌🏻)
👉🏻Cocinar en el horno a 180grados por media hora!
👉🏻Desmoldarla con cuidado. Yo la decore con un poquito de chocolate rallado por encima

Healthy Hour en Instagram