Serves 6

Ingredients
Pudding
250 g dried dates, pitted
1 C water
1 t bicarb soda
100 g butter
1 C brown sugar
1 t vanilla
2 eggs, lightly beaten
1 C S.R. flour
3/4 C macadamias (or other nuts such as pecans or walnuts)

Caramel Sauce
300 mL thickened cream
1 C brown sugar
1 t vanilla
60 g butter

Method
1. Preheat oven to 180°C. Lightly grease and line an square baking dish.
2. Soak dates in 1 C boiling water until most of the water is absorbed. This may need to be done over a saucepan. Remove from heat and stir in bicarb soda.
3. Cream butter, sugar and vanilla. Whisk in eggs. Add dates and fold in flour and nuts.
4. Pour over baking dish and bake for 20-25 minutes.
5. Prepare caramel sauce by heating all ingredients in a heavy saucepan over medium heat. Bring to boil before reducing heat to simmer and thicken (about 5 minutes).
6. Drizzle over pudding before serving.

Makes 18

Ingredients:
Scroll
2 x 7g sachets dried yeast
1/4 C warm water
3/4 C milk
125g unsalted butter, cubed
4 C flour
1/4 C sugar
2 eggs, lightly beaten
1/2 C sultanas (optional)
80g unsalted butter, melted
¾ cup firmly packed brown sugar
1 tbsp ground cinnamon

Filling
2 t cinnamon
1/2 C sugar
2 T butter

Glaze
1 C icing sugar
1 T warm water
1/2 t vanilla

Method
1. Preheat oven to 200 degrees.
2. Dissolve yeast in warm water. Heat milk until hot and melt butter in milk. Combine with yeast mixture.
3. Sift flour with a pinch of salt into a large bowl. Add sugar.
4. Make a well in the centre and add egg and milk mixture.
6. Knead dough until smooth (at least 5 minutes).
7. Allow dough to rest and double in size in a bowl covered in a damp tea towel. Repeat this process if time permits (punch air out of dough first).
8. Rough dough into a rectangular shape on a floured surface.
9. Mix together cinnamon, sugar and butter. Spread evenly on rolled out dough.
10. Roll dough to form a log. Pinch sides down and cut into 2 cm slices. Top scrolls with sultanas if desired.
11. Place on a tray approximately 2 cm apart. Bake for 20-30 minutes or until golden brown.
12. Prepare icing by combining icing sugar, water and vanilla. Add water if consistency is too thick.
13. Drizzle on top of scrolls when cooled.

My first ever attempt at marshmallow fondant. It turned out okay. not great. this is a pass is my books.. and italian buttercream wasn't the buttercream fluffiness i was after.. =X =X

so i'm gonna say to everyone tomorrow "look, eat at ur own risk.". LOL. jks. (i think)

Anyway, to Grandma and Mum and the aunties tomoz, HAPPY MOTHER'S DAY!

Ingredients:
8 C icing sugar
500 g marshmallows
Food colouring, as needed
Canola oil spray, as needed

Method
1. Melt marshmallows in 2-3 T water in a microwave (2-3 minutes) or over a double boiler.
2. Gradually sift in icing sugar and add flavouring into melted mixture and stir to combine.
3. Spray hands and work surface with canola oil and knead fondant until smooth.
4. Spray with thin layer of oil and refrigerate in an airtight container if not using immediately. Stores well in the fridge.

Yield 1x10-inch round

Ingredients:
1 T gelatin
1/2 C glucose
1 T glycerine
2 T shortening (Copha)
6 C icing sugar
food colouring, as needed

Method
1. Soak gelatin in 1/4 C cold water until thick.
2. Over a double-boiler, dissolve gelatin, glucose, glycerine. Stir in shortening until just melted. Remove from heat and allow mixture to cook until it is lukewarm.
3. Sift 4 C icing sugar into a large bowl and make a well in the centre. Pour in gelatin mixture and work into a dough-like consistency.
4. Knead until the fondant is smooth whilst adding sugar as necessary. Add food colouring and flavourings as necessary.
5. Use fondant immediately or store in airtight container in the frige. Knead fondant when at room temperature until smooth if using from the fridge.