Victoria Sandwich (Buckingham Palace recipe)

Ingredients:

Ingredients for a traditional Victoria Sponge
3 eggs
150g caster sugar
150g unsalted butter
150g sieved self-raising flour
1/2 tsp of vanilla essence Jam (strawberry or raspberry)

Ingredients buttercream:
150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence

Method:

Instructions for traditional Victoria Sponge:

1. Preheat the oven to 180C (375F, gas mark 4)
2. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
3. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
4. In a separate bowl whisk the eggs
5. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
6. Sieve the flour and fold into the mixture
7. Divide the cake mix between the two cake tins and smooth
8. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
9. Insert a skewer and ensure it comes out clean
10. Remove the sponges from their tins and leave to cool

Method Buttercream:

1. Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

Assembling the cake:

1. Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
2. Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
3. Gently place the second sponge on top and gently press down
4. Sprinkle with icing sugar and serve with a pot of fresh English tea!

Kuih Makmur Inti Susu

Ingredients (can get 100++ pieces, depending on the size):

1. 1kg all purpose flour
2. 450g ghee
3. 2 litre full cream milk
4. 1 cup of sugar
5. 1 packet of icing sugar

Steps to make the filling:

1. Boil the milk and sugar until thickened like caramel. Mix intermittently but constantly because otherwise the mixture might overflow. It is ready when you stir the mixture and u can see the bottom of the bowl. At this stage, it burns easily so mix constantly.
2. Then cool the caramel in the fridge. 

Steps to make the dough: 

1. Dry Fry the flour in a wok under low heat until it is warm.
2. Sift the flour into a mixing bowl.
3. Then mix the ghee with the flour bit by bit until it becomes a dough.

Step to make the makmur:

1. Take a small ball of dough and flatten it on your palm.
2. Take a bit of the caramel filling and put it in the middle of the dough and cover the caramel with the dough. 
3. Repeat steps 1 & 2 until you finish all the dough.
4. Bake at 200°C for about 10minutes. You will see some cracks. Do not panic. This means it is cooked. (If the cracks are too big, means the oven is too hot. Make sure to put the tray on a grill, not on a pan in the oven) 
5. Take out from the oven and let it cool down for a while.
6. Once it is cooled down, cover the makmur with icing sugar. (If you handle when hot, it crumbles easily)

Aussie Meat Pies

Ingredients

1 Tbsp olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup Massel beef stock
3/4 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

The Best Peach Cobbler

Prep time : 10 mins

Cook time : 35 mins
Total time : 45 mins
Serves: 6

Ingredients
3 cups sliced peaches (fresh is best, but canned peaches works great too)
2 Tablespoons + 1 cup granulated sugar, divided
½ cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C. Grease a 2 quart baking dish with non-stick spray.
2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
3. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)
5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!

Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Method:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 190° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Chef's Notes
This dessert is perfect for entertaining guests on a summer night or even during the middle of the day at a cookout. Fresh peaches make this dish absolutely delicious. Top with a scoop of vanilla ice cream and enjoy.