Chocolate volcano puddings. Photography by Brett Stevens. Food styling by Michelle Noerianto Chocolate volcano puddings 20g unsalted butter, softened 1 tablespoon cocoa powder 1 tablespoon caster sugar 150g dark chocolate, chopped 150g unsalted butter, chopped, extra ¼ cup (35g) raisins 2 tablespoons dark rum 3 eggs 3 egg yolks 2 tablespoons caster sugar, extra ½ cup (35g) plain flour cocoa powder, for dusting thick cream or ice-cream, for serving Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole Texas muffin pan (¾-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan.
Place chocolate and extra butter in a small pan; stir over a low heat until just melted – don’t overheat. Place raisins and rum together in a non-metallic bowl, microwave on MEDIUM (75 per cent) for 1½ minutes, stirring every 30 seconds. Divide mixture among muffin pans. Chunky beef and vegetable soup. Bacon, Egg, Spinach and Tuna Salad Recipe. Mushroom risotto. Mushroom arancini. Wild mushroom centred potato croquettes. 1.5kg desiree potatoes 30g butter 1 egg, beaten ½ cup flat leaf parsley, coarsely chopped salt and pepper 10g dried porcini mushrooms 2 cloves garlic, crushed 200g softened butter 2 eggs, lightly beaten 1 cup dried breadcrumbs vegetable oil for shallow frying sea salt to taste Place potatoes in a saucepan and cover with cold water.
Bring to the boil over medium heat and cook 15 to 20 minutes or until tender. Drain and place through a ricer. Stir through butter, egg, parsley and seasoning and mix until smooth; set aside to cool Place dried mushrooms into a bowl and just cover with hot water. Stand until softened and drain; reserve 1 tablespoon of the soaking liquid. Place egg and breadcrumbs in separate shallow dishes. Spoon 1 teaspoon of butter mixture and roll into a ball. Dip croquettes into egg and then into breadcrumbs. Fill a frying pan 1/3 full with oil and heat over medium heat.