Date, Sultana & Ginger Loaf

If you like ginger and/or fruit cake, this is a winner. If you use these quantities, the cake makes 8 pieces which will seem not quite enough ;) You will need to soak overnight so be prepared.

Ingredients:

• 280g dates, chopped
• 80g sultanas
• 2tsp instant coffee
• 1tbs freshly grated or minced ginger
• 1/2 cup self-raising white flour
• 1/2 cup self-raising wholemeal flour.

Method:

1. Add coffee to 1 cup (250ml) of boiling water and stir until coffee dissolves
2. Pour over dates and sultanas and soak overnight
3. Stir in flour. If it’s a bit dry, add a teaspoon or 2 of hot water, but it is meant to be firm so only add enough to make it easier to mix
4. Pour the whole mixture into a paper lined loaf tin
5. Bake in a pre-heated 160 degrees celsius oven for 45 minutes.

As my Dad says, "Bloody beautiful"  XD

Tiramisu

This dessert is the first 'fancy' one I've made, but believe me - it is sooooooo simple and you will wonder why you haven't been making it for years. It is a liqueur dessert and is enjoyed on a cold wintery night with a hot cuppa.

Ingredients:

• 1 large packet of sponge fingers (savoiardi)
• 2 cups strong black instant coffee
• 1/2 cup marsala (fortified wine)
• 3 eggs separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• Cocoa for dusting

Method:

1. Pour the coffee and marsala into a shallow dish and set aside
2. Beat the egg yolks with the sugar in a large bowl with an electric mixer until pale and thick
3. Add the mascarpone and thickened cream to the egg yolk mixture, mixing gently until just combined
4. Beat the egg whites in a small bowl until soft peaks form
5. Using a large metal spoon, gently fold the egg whites into the mascarpone mixture
6. Dip enough biscuits into the coffee mixture to cover the bottom of your deep serving dish
7. Cover with one third of the mascarpone mixture
8. Make another layer of biscuits and cover with the second portion of the mascarpone mixture
9. Make the final layer of biscuits and cover with the remaining mascarpone mixture
10. Cover with glad wrap and place in the fridge to set for at least 2 hours
11. Dust generously with cocoa mixture before serving.

Absolutely D-E-L-icious  XD