Make room for desserts

Ice cream bread 
Ingredients

• For the pudding:
• 150 gm self-raising flour
• 110 gm castor sugar
• 30 gm cocoa powder
• 60 gm butter, melted and cooled
• 125 ml milk
• ½ tsp vanilla extract
• 1 egg
• Cocoa powder or icing sugar, to dust the top
• For the topping:
• 85 gm sugar
• 2 ½ tbsp cocoa powder
• 250 ml boiling water
• To Serve:
• Creme fraiche

Method

• Preheat oven to 160°C. Grease and line 6-8 cup ovenproof dish.
• For the pudding, sift the flour, sugar and cocoa into a mixing bowl and mix to combine. Make a well in the centre.
• In a separate bowl, whisk the butter, milk, vanilla and egg and gradually pour into the well. Use a spoon to combine, being careful not to over mix.
• Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface.
• For the topping, sprinkle the sugar and cocoa over the pudding mixture then gently pour the boiling water over the top.
• Place into the oven and bake for 30-35 minutes. Remove from the oven and set aside to stand in the dish for 10 minutes before serving.
• To serve, dust with cocoa powder or icing sugar and top with a scoop of creme 

Doughnut Kebab with Caramelised Pineapples

Doughnut Kebab with Caramelised Pineapples 
Ingredients: 

• Oil, for deep frying 
• For the doughnut:
• 220 ml milk 
• 50 g butter, melted 
• 2 eggs 
• 15 gm dry yeast 
• 35 gm castor sugar 
• 300 gm plain flour 
• For doughnut coating: 
• 110 gm castor sugar 
• 1 tbsp ground cinnamon 
• ¼ tsp ground cloves 
• 2 tsp ground nutmeg 
• For caramelised pineapple: 
• ½ pineapple, peeled 
• 30 gm brown sugar 
• ¼ tsp ground cinnamon 
• ½ tsp ground ginger 
• A pinch of ground cloves 
• A pinch of ground cardamom 

Method

• Preheat deep fryer to 180°C.
• For the doughnuts, place the milk into a small saucepan and heat to 37°C. Now add the melted butter and stir to combine. Remove from the heat and whisk in the eggs, yeast and castor sugar.
• Place the flour in a large bowl and make a well in the centre. Whisk in this mixture until the dough has minimal lumps. Cover with a clean tea towel and set aside to prove for 45 minutes.
• Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer. Let it cook for about about four to five minutes. Remove from the oil and drain on paper towel.
• Meanwhile, for the doughnut coating, place the castor sugar, cinnamon, cloves and nutmeg in a large bowl. Mix well to combine. Once cooked, toss the doughnuts through the sugar and spice mixture and set aside.
• For the caramelised pineapple, pre-heat a griddle pan over medium heat.
• Cut the pineapple into 2 cm cubes and place into a medium bowl. Add the remaining ingredients and toss well to coat.
• Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised. Remove from the griddle and set aside, keeping warm.
• To serve, thread three doughnuts onto a skewer, with a piece of caramelised pineapple in between each doughnut. Repeat this process to make 7 more skewers. Serve with the warm butterscotch sauce in a jug on the side.

Recipe courtesy: MasterChef Australia