Look What’s Back!
July 28th, 2008
Yes, it’s back and more beautiful than ever! I am so pleased with it and now I don’t feel so bare without it! It fits so snuggly and they even polished it all up for me so it’s really as good as new, just with all the old memories attached.
This is sadly my final week in Australia. It’s going to be so hard to leave and I really am contemplating just hiding from immigration police when they come round in a few months to kick me out! In the meantime though, there’s a lot more fun to have and a lot more for us to do and see. I’m going to make the most of it.
It snowed on us yesterday in Katoomba. It was so magical. It was really heavy and even started to settle for a while. It looked as if we had massive lumps of dandruff in our hair! Kind of disgusting really, but it had us laughing. [:
This week I’m hoping to go and buy us some new pyjamas. I’ve found an addiction to a shop called Peter Alexander which does the most funky PJ’s, slippers and heaps more! I wish they opened in London, I’d probably live in there! We need to refil on the Milo and make sure we have everything we want to take back too. Nathan needs an external hard-drive to take with us, so we’ll fish round for one of those too. How transportable is caramel mudcake? Yes, I know I’m obsessed, but I can’t help it! It’s just too good.
Here’s a little recipe I found which I shall try next week for my birthday! [:
Prep time: 30 mins (plus cooling time) Cooking time: 2 hrs 10 mins Serves: 12
This cake is so moist and dense that it can be difficult to determine if it is cooked. The baking times given are your best guide, and when cooked, the cake should have a thick, sugary crust. If you like, cut the crust off the cake, although the frosting will soften it.
250g unsalted butter, chopped
200g white eating chocolate, chopped coarsely
2¼ C (495g) firmly packed brown sugar
1½ C (375ml) water
2 C (300g) plain flour
2/3 C (100g) self-raising flour
1 tspn vanilla extract
3 eggs, beaten lightly
1. Preheat oven to slow (150°C/130°C fan-forced). Grease deep 22cm round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Stir butter, chocolate, sugar, and the water in medium saucepan over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15minutes. Whisk in sifted flours, then extract and eggs.
3. Pour mixture into pan. Bake, uncovered, about 2 hours. Stand cake 10 minutes then turn onto wire rack to cool.
4. Make caramel frosting. Place cake, top-side up, on serving plate, spread with frosting.
Caramel frosting
125g butter, chopped
1 C (220g) firmly packed brown sugar
1/3 C (80ml) milk
1½ C (240g) icing sugar
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool 10 minutes. Gradually stir in sifted icing sugar until frosting is of a spreadable consistency.
And that would be it. I’m sure it’ll taste great. Now I’m really hungry!
Anyway, for now, that’ll be all.