Why Construcion takes so Long...

Hot Fudge Pudding Cake

Ingredients


1 cup all-purpose flour

1/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup nonfat milk

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup pecan halves, toasted (see Tip)

3/4 cup brown sugar

1 1/3 cups hot strong coffee
 
Preparation


1.Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

2.Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

3.Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tips & Notes

Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 142 calories; 5 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 other carbohydrate, 1 fat

Tasmanian Blueberry Cheesecake

Ingredients




100 g unsalted butter, melted



175 g dry biscuits, I use Marie digestives



175 g blueberries for inside the cheesecake



100 g blueberries for top or just go for a whole punnet



450 g cream cheese



150 g caster sugar



1 tsp vanilla extract



4 eggs, lightly beaten



icing sugar to dust



Preparation: Preheat the oven to 180 c. Lightly grease the sides and base of a 24cm springform cake tin.



The real beginning: Chop the biscuits in a food processor or place in a plastic bag and bash them with a rolling-pin. Mix the biscuits with the melted butter and press into the base – not the sides of the tin. Pop in the fridge whilst you prepare the cheese mixture.



This is the easy part: Use an electric mixer if you are lazy otherwise a big fat wooden spoon. Beat the cream cheese, sugar, vanilla and the eggs together in a large bowl until smooth.


Add the blueberries to the biscuit base and pour over the cheese mixture. Bake for around 40 minutes. It should be lightly browned around the edges and not too wobbly in the middle. Allow the tin to cool for at least 10 minutes before removing the sides of the spring-form pan. It does begin to separate but if not run a thin knife around the edges.




This is the fun bit, just before you are about to serve it, beat some double cream with just a tablespoon of caster sugar for further indulgence, it is a cheesecake so there is no going back. Arrange the blueberries on top, give it a light dust of icing sugar and watch everyone light up. I like this cheesecake eaten at room temperature but of course the cream can be beaten first and left in the fridge until you are ready to decorate the cake. Roz