GOLDEN PUMPKIN PIE MK2

HOLD UP! I made this first with a blind-baked shortcrust pastry. It was good, but took ages to make. I occurred to me it would be both better tasting AND easier to make with a crumb crust. I did a couple of tests and it was SOOOOO much yummier. So this is the new improved…

BAKED APRICOTS WITH MACADAMIA CREAM

This is the most divine combination – intense fruit & velvety cream are always a winner together and this version just happens to be vegan too. 4 cups apricots – halved & de-stoned 4 tbsp’s Hakanoa Ginger Syrup Toss these together in a ceramic or glass baking dish, pop them in the oven uncovered at…

ROASTED PLUM SAUCE

When plums are plentiful, I make this thick rich plum sauce – it’s easy and delicious. I have learned by dogged experience to remove the plum stones first. Sieving them out later is not as easy, trust me! That’s the only hard part though. Pile the plums into a glass or ceramic baking dish with…

HAKANOA CHRISTMAS CAKES

NOT YOUR USUAL FRUIT CAKE – THIS DATE, GINGER & WALNUT LOAF, ENRICHED WITH YOUR FAVOURITE HAKANOA SYRUP IS DELICIOUSLY MOIST & GORGEOUSLY FESTIVE For all those folk who don’t like raisins, sultanas, glace cherries or candied peel. Who turn up their nose at marzipan and royal icing. My Aunt Jude makes a spectacular Christmas…

GINGERZACS

I love a crisp biscuit. And ginger, let’s not forget I love ginger. These are a super-crispy cross between Ginger snaps and Anzac biscuits, ridiculously more-ish, and are oh-so-easy to make. Space 2 racks evenly apart in the oven but steering clear of the top and bottom. Pre-heat the oven to 150c with the fan…

Ginger Syrup

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