favourite recipe. Because I'm the cook and it's my favourite it's the one that gets made most herehttp://www.nzwomansweekly.co.nz/food/recip...-lemon-pudding/
I tend to print out my recipes, laminate them and store them in a ring binder. I also have a back up copy of my favourites saved in digital form and emailed to myself so I never lose them.
I'm also feeling generous. Here's the recipe for my most requested, never before seen online Raspberry and White Chocolate Strudel.Raspberry and White Chocolate StrudelIngredientsPastry
1 ½ cups plain flour
½ cup water
2 Tablespoons oil
Extra flour for rollingFilling
450g butter portioned into 50g, 200g and 200g
1 cup breadcrumbs
500g frozen raspberries
300g white chocolate
½ cup slivered almondsIcing
100g white chocolate
1 cup icing sugar
sift flour into a bowl and mix in oil and water
Turn onto clean board and knead until smooth
Wrap in cling film and rest for two hoursFilling
melt 50g of butter in pan and toast breadcrumbs in it. Allow to cool
In food processor process white chocolate until small evenly sized chunks are formedIcing
Melt chocolate in microwave.
Stir in icing sugar and gradually add water to form a smooth paste.
Microwave on high in 30 second bursts, stirring between until smooth and runny. Assembly
On a clean table sprinkle the extra flour evenly over entire table
Place pastry on table and roll out as thin as possible
Stretch pastry out to ½mm thickness by gently lifting and pulling from underneath the edges
Melt 200g of butter and brush over entire surface of pastry
Sprinkle breadcrumbs, raspberries and chocolate over pastry.
Melt remaining 200g of butter.
Taking one edge of pastry gently lift and start to roll into a log, brushing with melted butter as you go.
Bake at 200º for 30-40 minutes until golden brown.
Allow to cool.
Once cooled prepare icing and drizzle over surface.