Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit: "

Ingredients:
For the Chocolate Malt Cake:
1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:
⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:
⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup

Instructions:

1. First, make the cake.
2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
5. Next make the crumbs.
6. Place all the dry ingredients in a bowl and mix to combine.
7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

'via Blog this'

Crisp Apple and Tuna Spread Canape

WHAT YOU WILL NEED:
2 cans Century Tuna Mayo Spread
1 cup cream cheese
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 teaspoon grated lemon zest
1 cup diced apples
10 slices apples for garnish
1 puff pastry cut in into 10 rounds
1 piece egg
1 tablespoon water

HERE'S HOW:

1. Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll puff pastry on work surface. Using a cookie cutter, cut 10 rounds of puff pastry. Place on cookie sheet; prick each round with fork. 
2. In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp.
3. In another small bowl, mix cream cheese and Century Tuna Mayo Spread, cayenne pepper, lemon zest and apples with wooden spoon, leaving small pieces of tuna visible and season with salt and pepper. Spoon mixture into each puff pastry rounds. For each cracker, place 1 apple slice into tuna and cheese mixture.