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Banana, Raisin & Peanut Butter Muffins

1 cuproughly mashed banana

3/4 cup

brown sugar

3/4 cup

milk

1/2 cup

KRAFT* Smooth Peanut Butter

2 x 55g

eggs, lightly beaten

1 1/2 cups

self-raising flour2 teaspoon

mixed spice

1/2 cup

raisins

1/2 cup

KRAFT* Smooth Peanut Butter, extra

1/2 cup

desiccated coconut, toasted

1. COMBINEbanana, sugar, milk, peanut butter and eggs in a large bowl. Add sifted

flour and spice to the wet mixture along with raisins. Mix until just combined.

2. SPOON mixture into 12 patty paper lined muffin tins. Bake at 200C for 15 - 20

minutes. Allow to cool.

3. SPREAD muffins with a teaspoon of extra peanut butter and dip in coconut. Serve.

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OREO* Self-Saucing Pudding

160g packetOREO* Chocolate Crme Cookies, roughly chopped - 3288

1 1/4 cups

plain flour

1 teaspoon

baking powder

1/2 cup

caster sugar

1/3 cup

cocoa powder

2/3 cup

milk

40g

butter, melted

3/4 cup

brown sugar

1 3/4 cups

boiling water

icing sugar, to dust

1. COMBINE the OREO* Cookies, sifted flour, baking powder, caster sugar and 1

tablespoon of the cocoa in a large bowl. Add the milk and butter and mix untilcombined. Pour the mixture into a greased 1.5 litre baking dish.

2. COMBINE the remaining sifted cocoa with the brown sugar and 1 3/4 cups boiling

water. Pour over the pudding. Bake at 180C for 50-60 minutes or until pudding is

cooked. Dust with icing sugar and serve.

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Baked Caramelised Banana Cheesecake

1 cupsweet biscuit crumbs

70g

butter, melted

500g

block PHILADELPHIA* Cream Cheese, cubed and softened

1/2 tablespoons

brown sugar

3 x 55g

eggs

1 cup

cream

1/4 cup

lemon juice

3

bananas, sliced thinly lengthways

2 tablespoons

brown sugar, extra

Sliced banana1. COMBINEbiscuit crumbs and butter then press into the base of a greased 22cm

springform pan; chill.

2. BEAT Philly* and sugar using an electric mixer until smooth. Add the eggs, cream

and lemon juice and continue beating until well combined and smooth. Pour half the

mixture into the prepared base. Add banana slices, top with remaining mixture and

sprinkle top with extra brown sugar.

3. BAKE at 140C in the lower half of the oven for 55 minutes. Cool completely in

oven with door ajar. Chill before serving, then serve garnished with extra sliced

banana.

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Golden Syrup Pudding Recipe

PreparationTime:

10minutes

Cooking

Time:

40

minutesServes: 6

Recipe Ingredients Quantity Notes

Butter 60 gm softened

Brown Sugar 1/2 cup(s)

MASTERFOODS CardamomGround

1/2 tsp

Egg(s) 1 .

Self Raising Flour (Sifted) 1 1/4 cup(s)Milk 1 cup(s)

Golden Syrup 1/4 cup(s)

Water 1 1/2 cup(s) boiling

MASTERFOODS VanillinSugar

1 tbsp

Butter 30 gm melted

Recipe Directions:

1. Pre-heat oven to 190. Grease a 6 cup capacity

pudding basin. Place butter, sugar and cardamom ina mixing bowl and beat until light and fluffy. Add

egg and beat well. Fold in flour and milk alternatlelyuntil all combined then pour mixture into prepareddish.

2. Mix together sauce ingredients and pour overpudding.

3. Bake for 35-40 minutes or until cooked. Serve withcream or ice cream.

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Mars Self Saucing Pudding Recipe

PreparationTime:

15minutes

Cooking

Time:

40

minutesServes: 4

Recipe Ingredients Quantity Notes

Milk 1 1/2 cup(s)

Butter 60 gm

Self Raising Flour(Sifted)

1 1/2 cup(s)

Castor Sugar 1 cup(s)

Brown Sugar 1/3 cup(s)

Cocoa 1/3 cup(s) powder

MASTERFOODS Vanilla

Pod

1 .

Mars Bar 60 gm thinly slice 1152

Cocoa 1 tbsp powder, extra

Water 2 cup(s) boiling

Butter 60 gm extra

Recipe Directions:

1. Preheat oven for 15 minutes on 200C, melt butter,

add flour, sugar and cocoa, whisk lightly in milk

2. Add scraped MASTERFOODS Vanilla Pods, to milk

mix. Whisk until smooth

3. Stir through thinly sliced Mars Bars, pour into a 10

cup oven proof dish.

4. Combine brown sugar, extra cocoa, hot water and

butter. Stir until well combined and butter hasmelted.

5. Pour syrup mixture evenly over pudding mixture.

6. Place into preheated oven, cook for 40-45 minutes

or until crisp and golden.

7. Serve with ice cream or cream.

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Molten Chocolate Pudding Recipe

PreparationTime:

10minutes

CookingTime:

20minutes

Serves: 4

Recipe Ingredients Quantity Notes

Unsalted Butter 100 gm

Dark Chocolate 200 gm broken intopieces

MASTERFOODS CinnamonQuills Sticks

1 .

Egg(s) 3 large separated

Castor Sugar 1/3 cup(s)

MASTERFOODS

VanillinBeans

1 . scraped

Cream of Tartar 1/8 tsp

Recipe Directions:

1. Pre-heat oven to 200C. Grease 4 x 3/4 cup

ramekins or moulds, with butter and dust to coatlightly with sugar.

2. Place butter, chocolate and cinnamon quill in asaucepan and melt over low heat. Set aside to cool,then remove cinnamon.

3. Place egg yolks and sugar in a mixing bowl and beatuntil pale and fluffy. Mix in vanilla seeds then foldinto the chocolate mixture.

4. In a clean bowl, beat egg whites until frothy. Addcream of tartar and beat until stiff peaks form.Gently fold into the chocolate mixture then dividebetween prepared moulds.

5. Place on a baking tray and bake for 10-15 minutesor until the outside is crunchy but the inside is still

moist. Serve dusted with icing sugar and with creamor ice-cream