Easter bread & butter pudding

• 4 hot cross buns
• 60g (ish) butter
• 1/2 cup marmalade
• 2 eggs
• 1/3 cup sugar
• 2 cups milk
• 1 cup cream
• 1/4 tsp nutmeg

1. Slice buns into 3 & spread a side with butter & marmalade. Layer into 1.5L ovenproof dish.
2. Whisk remaining ingredients in a jug. Poor over the buns & sit for 20-30 mins.
3. Heat oven to 180.
4. Bake 35-40 mins, stand for 5 minutes & serve with vanilla icecream.

Caramel croissant pudding

From Nigella Express. Added a pinch of salt.

Spicy tomato & red lentil soup

• 1 onion
• 2 cloves garlic
• 1 red chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp tomato paste
• 800g tinned tomato
• 1 cup red lentils
• 2 cups chicken stock

1. Roughly blitz onion, garlic & chili.
2. Heat oil & fry onion mixture. For a few minutes. Add spices & tomato paste & fry another minute.
3. Add tomatoes, lentils & stock. Boil, reduce to simmer partially covered for 20 minutes. Blend & season.

Peanut butter & white chocolate cookies

For about 32 cookies:
125g butter
275g crunchy peanut butter
200g (1 cup firmly packed) brown sugar
1 egg
1 3/4 cups plain flour
1/2 tsp baking powder
120g white chocolate, chopped

1. Oven at 180.
2. Beat butters till creamy. Add brown sugar & beat till pale. Add egg & beat till combined.
3. Sift in flour & baking powder & combine with a wooden spoon. Stir in choc.
4. Make 1 Tbsp balls onto greaseproof paper, press flattish.
5. Bake for 12 mins, turning tray halfway through.

Noodle's almond coconut cake

180g almond meal
60g (2/3 cup) desiccated coconut
1/4 tsp salt
250 g castor sugar
4 eggs
1 1/2 tsp vanilla extract
1/4 tsp almond essence
200g unsalted butter, melted & cooled
2 Tbsp flaked almonds











Oven at 180C. Butter 23 or 24cm springform tin.

Combine dry ingredients & whisk together.

In separate bowl, whisk eggs vanilla & almond essence. Incorporate cooled butter. Combine with dry ingredients (forms a loose batter.) Scrape into prepared tin and scatter with almond flakes.

Bake 40 minutes or until top springs back when pressed. Cool completely in the tin. Keeps in fridge 1 week, freezer for 3 weeks.

From Belinda Jeffery's "Mix &Bake"

Larb gai

Serves 4:

• 150ml chicken stock
• 500g mince pork or chicken
• 1/4 cup fish sauce
• 5cm ginger - cut into matchsticks
• 1 long red chilli - cut into matchsticks
• 1 tsp sugar
• 2 Tbsp lime juice
• 1 cup mint leaves
• 1 cup basil leaves
• 1/2 cup coriander leaves
• 1 lebanese cucumber, sliced thinly
• lettuce
• 2 Tbsp choped peanuts

Heat the chicken in a frypan, then add mince, fish sauce & ginger. Cook, breaking up, for about 5 minutes.
Add chilli & sugar, cook stirring for 2 minutes, then remove from heat.
Stir through lime juice & herbs.
Arrange cucumber & lettuce on plates, spoon mixture on top and sprinkle with peanuts.
(Serve with lime wedges & garnish with herbs.)