Related Searches: Caramel Dumpling, Fried Dumpling
... and pastry is cooked through. Remove and drain on paper towel. Dust with icing sugar and serve with caramel sauce and ice cream. Categories: Quick and easy dessert; Australian; Sweet dumpling; Desserts. Complexity: 3.
... cornflour in a little water and whisk into the milk mixture, cooking until thickened. Add the dumplings to the milk sauce and cook for 5 minutes. Remove from the heat, sprinkle over the pistachios and serve. Categories ...
Rasamalai is a rich Indian treat with milk dumplings in a lightly spiced creamy sauce. Ingredients: 16 rasagulla pre-made or bought, 1 L milk, 4 tbs caster sugar, 30 g almonds blanched, chopped, 1 tsp saffron about 8 ...
... . Once combined, separate the mixture into small balls. Heat up a pan suitable to shallow fry and fry the dumplings for 4 minutes while turning. Remove from the heat and place on a plate with some kitchen paper to remove ...
... from the heat and leave to rest for 20 minutes with the lid on. Chill completely before serving with dried rose petals on top. Categories: Diwali; Sweet dumpling; Desserts; Indian; Lemon; Low ingredient. Complexity: 1.
... pot from the heat and leave to rest for 20 minutes with the lid on. Chill completely before serving with saffron strands on top. Categories: Diwali; Sweet dumpling; Desserts; Indian; Lemon; Low ingredient. Complexity: 1.
... dough. Heat vegetable oil in a saucepan over a medium heat (you need the oil to be hot enough to seal the dumplings, but not so hot that the inside doesn't cook). Drop spoonfuls of mixture into the oil. Be careful not to ...
... -sized balls and gently scrape off into simmering syrup. Cover and simmer for 10 minutes. Gently turn the dumplings over and poach for a further 5-10 minutes or until puffed and completely cooked through. Divide ...
... Cool for 10 minutes before serving. Meanwhile to prepare sauce, combine chocolates in a bowl. Heat cream and malt ... brownie with scoops of ice-cream and drizzle with sauce, to serve. Categories: Chocolate; North american; ...
... are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm. To make the sauce, place raspberries in a pan with icing sugar. Heat gently until soft and slightly juicy. Serve pancakes topped with ...
... fold through crumbs. Place mixture into a freezer-safe container and refreeze until firm. To make the Easter egg sauce, heat cream and 1 tbs brown sugar together in a small pan until just below boiling. Remove from heat ...
... to room temperature. To serve - add 2 slice of pears to each serving plate, drizzle with the butterscotch pecan sauce (don't hold back now!!). Can also serve with fresh whipped cream or your favourite ice cream and extra ...
... high. Simmer syrup for 15 minutes or until reduced by two-thirds and thickened. Serve pears with sauce, cream and toffee shards. Categories: Poached fruit; North american; Desserts; Pear; Mothers day. Complexity: 2 ...
... comes out clean. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm with caramel sauce. Combine brown sugar, cream, vanilla and butter in a saucepan over a medium heat. Cook, stirring, for 3 minutes ...
... until just cooked. Allow to sit for 3-4 minutes before turning out. Meanwhile, for the chocolate sauce, combine all ingredients in a saucepan and heat, stirring often, until chocolate has melted and mixture is smooth ...
... . Remove from the heat. Serve drizzled over your favourite ice cream. Categories: Australian; Chocolate sauce; Ice cream; Quick and easy dessert; Chocolate; Easter leftovers; Low ingredient; Desserts. Complexity: 2 ...
... 0.5 cup crunchy peanut butter, 1.33 cup buttermilk, 2 eggs, 2 tbs caster sugar, 1 cup caramel dessert sauce, 0.5 cup roasted peanut chopped. Method: Place the peanut butter into a microwave-safe bowl. Microwave on medium ...
... butter, brown sugar, cream and golden syrup in a saucepan. Stir over low heat until butter has melted and sauce is smooth. Increase heat and bring to the boil. Reduce heat and simmer for 2 minutes. Set aside. Remove ...
... add cream to toffee mixture, then stir over low heat for 5 minutes or until toffee has dissolved and sauce has thickened slightly. Remove pan from heat, then whisk in butter until melted and combined. Set aside to cool ...
... clean. Stand in pan for 20 minutes, then transfer to a wire rack to cool. Meanwhile, to make the caramel sauce, stir sugar and cup water in a saucepan over medium heat, without boiling, for 5 minutes or until sugar has ...
... saucepan. Bring to the boil over medium heat, stirring constantly. Continue stirring for 5 minutes or until sauce has slightly thickened. Keep warm. Cut pineapple into wedges. Trim off core and cut into pieces. Combine ...
... a serving plate. Top with one-quarter of banana and drizzle with a little sauce. Serve with remaining banana and sauce. Categories: Seafood free; Sesame free; American; Sweet pancake; Pancake; Pancakes waffles and french ...
... the boil over high heat. Reduce heat to low and simmer, uncovered, for 3 minutes or until sauce has thickened slightly. Remove pan from heat. Serve puddings topped with sliced banana, miso caramel and cream. Categories ...
... in a small frying pan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until sauce thickens. Refrigerate until required. Turn panna cotta out onto serving plates. Spoon over cherry ...
... g strawberries washed, hulled and diced, 80 g mango chopped, 3 tbs dessicated coconut, 2 tbs praline sauce dipping sauce. Method: Dip the rice paper into warm water for 5 seconds. Mix ingredients together in a bowl and ...
... and place on plate, then toss in cinnamon sugar mixture to coat. Serve with salted chocolate sauce. Categories: Chocolate; Seafood free; Low salt; Aug 2020; Pescatarian; Peanut free; Chinese; Churros; Halal; Desserts ...
... . Add the chili powder or cayenne pepper to taste, a pinch at a time, and taste as you add it. The sauce will not immediately appear hot or spicy; the right amount of spice will be reached when it leaves a slow heat in ...
... as it cools. Leave it to cool completely on a wire rack, before chilling for at least 4 hours. For the sauce, combine the strawberries, lemon juice, and sugar in a bowl and leave to macerate for about 30 minutes. Gently ...
... egg, 1.1 cup milk, sunflower oil for shallow-frying, 4 scoops vanilla ice cream, 8 tbs ready-made chocolate sauce. Method: Place the flour, cinnamon, allspice and sugar in bowl and make a well in the centre. Beat the egg ...
... for 2-3 minutes until thickened. Add lime juice to taste. Serve the bananas drizzled with the toffee sauce and with a scoop of vanilla ice cream. Sprinkle with cinnamon or nutmeg to decorate, if you like. Categories ...
... in a small saucepan over low-medium heat. Cook for 10-15 minutes or until the blueberries are soft and the sauce has reduced by about a quarter and thickened a little. Remove from heat and set aside. Sift the flour into ...
... set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm. To make dark chocolate sauce, break chocolate into a bowl. Add brown sugar. Heat thickened cream in a small saucepan over medium heat until ...
... . Stack pancakes onto serving plates and top with 1-2 scoops of vanilla ice-cream. Spoon over berry sauce, dust with icing sugar and serve immediately. Categories: Low fat; Low saturated fat; Seafood free; Sesame free ...
... and keep in a warm oven until ready to serve. Repeat this process with remaining batter. To make the strawberry sauce, in a small saucepan, combine the strawberries and sugar and gently stir for 3-4 minutes until a saucy ...
... . Stir over low heat until melted and smooth. Cut cake into squares and serve drizzled with caramel sauce. Note: Vanilla extract is different to vanilla essence. The difference between light and dark brown sugar is ...
... with banana slices, a scoop of ice-cream, toasted pecans and caramel sauce. Top with another scoop of ice-cream and more caramel sauce and decorate with pecans. Categories: Quick and easy dessert; Desserts; Seafood free ...
... then add milk, vanilla and butter. Stir until just combined. Spoon mixture into slow cooker. To make the sauce, place sugar, cocoa and 21/2 cups boiling water in a heatproof jug, stirring until sugar has dissolved. Pour ...
... with cinnamon sugar. Transfer to plates. Repeat with remaining dough. Serve with chocolate sauce. Categories: Chocolate; Halal; Churros; Desserts; Spanish; Seafood free; Valentines day; Pescatarian; Vegetarian; Sesame ...
... heat and cover. Simmer for about 15 minutes or until tender and liquid is absorbed. Meanwhile, for the sauce, combine evaporated milk and brown sugar in a small saucepan. Stir over low heat to dissolve sugar then bring ...
... the frozen berries and serve topped with grated white chocolate, if you wish. Categories: Egg free; High fibre; Low salt; Seafood free; Sesame free; Australian; Chocolate sauce; Low ingredient; Desserts. Complexity: 1.
... : Gluten free; Wheat free; Vegetarian; High fibre; Low salt; Low fat; Low saturated fat; Seafood free; Sesame free; Halal; Pescatarian; French; Sauce and condiment; Raspberry; Low ingredient; Desserts. Complexity: 1.
... pear and cook for a further 15 minutes or until just tender. Remove from heat and set aside. To make caramel sauce, spread sugar over the base of a frying pan. Add water and cook over medium-high heat, swirling the pan ...
... each side until golden and crispy. Serve hot, with a scoop of ice cream, the warm chocolate sauce and a scattering of nuts. Categories: High protein; Seafood free; Sesame free; Australian; French toast; Brioche; Desserts ...
... egg. Beat with a hand-held electric whisk until smooth and creamy, then pour over the pears. Combine all the sauce ingredients in a saucepan and heat over a low heat, stirring, until the sugar has dissolved. Bring to the ...
... saucepan and heat for 2-3 minutes until hot. Arrange the fritters on serving plates, spoon the blackberry sauce around and dust with a little icing sugar. Categories: Soy free; Vegetarian; Low salt; Peanut free; Seafood ...
... and whisk until combined. Stir in date mixture, then fold in flour. Pour batter into tray. To make the caramel sauce, place brown sugar, butter and 1 1/2 cups boiling water in a large jug. Stir until butter has melted ...
... until just combined. Place 2 tbs chilled caramel into each ramekin. Pour batter evenly over caramel. For the sauce, combine brown sugar and cocoa in a bowl and sprinkle evenly onto batter. Gently pour 1/3 cup boiling ...
... . Cook pudding on high for 1 hour 35 minutes, or until cake springs back when gently pressed and custard sauce is bubbling at sides. Divide pudding among bowls. Dust with cocoa and top with raspberries. Serve. Categories ...
Get your coffee and chocolate fix in one with this self-saucing pudding recipe. Cooked in the microwave, it's the easiest pudding you'll ever make. Ingredients: 75 unsalted butter melted, 0.66 cup milk, 0.25 cup instant ...
Rich and gooey, this indulgent chocolate hazelnut self-saucing pudding ticks all the boxes. Balance out the intense chocolate flavours with a dollop of vanilla ice-cream. Ingredients: 1 cup self-raising flour, 0.33 cup ...
Ingredients: 1 cup red wine, 1 cup sugar, 1 cinnamon stick, 4 pears just ripe, with stems. Method: Place sugar, red wine, water and cinnamon into a large saucepan. Stir over a medium-high heat until sugar dissolves and ...
Ingredients: 75 g butter at room temperature, 175 g golden caster sugar, 2 lemons zest only, 1 orange zest only, 3 eggs separated, 75 g plain flour, 0.8 cup milk, 2 lemons juice only, 2 tbs lemon curd. Method: Preheat ...
Ingredients: 2 tbs citric acid, 0.5 cup Lemon butter, 150 g Butter, 2 cup Self-raising flour, 2 lemons, 1 tbs canadian maple syrup, Creme Fraiche to serve, 1 cup Buttermilk, 2 Free range eggs, 0.5 cup Caster sugar. ...
Ingredients: 2 cup self-raising flour, 200 ml tub double cream, 1 cup milk, 2 tbs icing sugar, 125 g butter melted, 0.66 cup cocoa, ramekins, 2 eggs, 0.5 cup caster sugar, 0.75 cup caster sugar. Method: Preheat oven to ...
Ingredients: 1 cup self-raising flour, 1 tsp vanilla essence, 0.75 cup milk, 2 tbs rum, 60 g butter melted, ramekins, 0.5 cup milk choc bits, 2 tbs cocoa powder, 1 tbs cocoa powder, 0.25 cup espresso coffee freshly made, ...
Ingredients: 1 tsp baking powder, 1 cup plain flour, 0.5 cup milk, 1.5 tbs pure icing sugar, 150 g unsalted butter, 1 tsp vanilla extract, 125 g raspberries, 2 tsp red food colouring, 200 g 70% cocoa dark chocolate, 1 ...
Ingredients: 1 egg lightlybeaten, 40 g butter melted, 0.5 cup milk, 1 tsp vanilla, 1 cup plain flour, 2 tsp baking powder, 0.33 cup cocoa powder, 0.25 cup caster sugar, 0.5 cup brown sugar, 1 cup thickened cream, 125 g ...
Ingredients: 0.25 tsp citric acid, 2 cup self-raising flour, 0.5 cup lemon butter, 150 g butter, 2 tbs icing sugar, 2 lemons, 2 tbs canadian maple syrup, crème fraiche, 1 cup buttermilk, 2 free range eggs, 1 cup caster ...
... . Repeat with the remaining cherries and dough. Bring a large pot of lightly salted water to the boil and cook the dumplings in batches for 3-4 minutes, until they float to the top of the water. Drain well and serve with ...
... Lights. In different states in India, ghughra is also known as gujiya or karanji. These deep-fried sweet dumplings are often made with different stuffings. This Diwali, try this easy recipe with your family and friends ...
... until smooth and glossy. Place in the fridge for 20minutes to allow to firm up. For the chocolate fudge sauce, place all ingredients into a small saucepan over medium heat and stir until melted and smooth. Allow to cool ...
... with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs caramel sauce. Drizzle top of cake edges with salted caramel. Top cake with remaining cream. In a medium-sized bowl, add remaining ...
... 3 pears peeled, quartered lengthways, cored, 60 g unsalted butter, 0.33 cup brown sugar, 0.33 cup Kikkoman soy sauce, 0.33 cup thickened cream. Method: Grease a 4cm-deep, 24cm round (base) loose-based round cake tin. Pre ...
... oven for a few minutes so that the centres dry out. Transfer to a wire rack to cool completely. To make the chocolate sauce, melt the chocolate, cream, syrup, and Grand Marnier together in a small pan, whisking until the ...
... until the cake is firm to the touch and a skewer inserted into the middle comes out clean. Meanwhile, make the sauce by melting the butter, sugar, and lemon juice in a pan with a pinch of salt, whisking with an electric ...
... . Spoon half into base of pan, smooth and return remainder to freezer. Spoon a quarter of the chocolate sauce over ice cream and scatter over a quarter of the hazelnuts. Freeze for 15 minutes. Repeat previous step ...
... , spreading evenly. Cover with remaining cream cheese mixture and refrigerate overnight to set. To make the passionfruit sauce, stir sugar and glucose in a saucepan over medium heat for 4 minutes or until a thick, clear ...
... . Stand for 2 minutes in pan before transferring to a wire rack to cool. Meanwhile, to make the salted toffee sauce, place sugar, cream and butter in a medium saucepan over medium heat. Stir for 5 minutes or until sugar ...
... . Bake in the oven for 30 minutes or until fully cooked.Once cooked, allow to stand while you prepare the sauce. In a pot on a medium heat, cook your butter and sugar together, stirring constantly, until the sugar has ...
... Cook until the sugar has melted, then lower the heat and allow to simmer for 15 minutes until the sauce starts to reduce, stirring occasionally. After 15 minutes you can remove the nectarines from the pan and place into ...
... sugar, 1 tsp allspice, 150 g plain flour, 60 g caster sugar, 90 g vegan butter. Method: In a large sauce pan on a medium heat, add the wine, vanilla pod, sugar and nectarines. Cook until the sugar has melted, then lower ...
... peeled and segmented, 0.4 cup vegan whipping cream, 1 tbs icing sugar, 1 tsp allspice. Method: In a large sauce pan on a medium heat, add the wine, vanilla pod, sugar and nectarines. Cook until the sugar has melted, then ...
... icing sugar, 0.5 tsp nutmeg. Method: In a large sauce pan on a medium heat add the water, star anise, allspice ... and allow to simmer for 15 minutes until the sauce starts to reduce, stirring occasionally. After 15 minutes ...
... in cream and salt flakes and bring to a simmer. Reduce heat to medium and simmer for 3 minutes or until sauce is slightly thickened. Set aside. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper ...
... panna cotta with a silky strawberry and orange sauce. The perfect recipe for impressing family and ... refrigerate at least 3 hours, until set. To make the sauce, simmer the strawberries, maple syrup, and orange juice for ...
... but the centre is still slightly soft. Leave to cool and harden in the tin. Make the sauce. Heat all the sauce ingredients together gently in a saucepan, stirring until smooth. Lift the brownies out of the tin using ...
... 3-4 hours or until the pears are tender and pale yellow. When ready to serve, put all the ingredients for the sauce into a small saucepan and warm together, stirring until smooth. Spoon the pears and some of the saffron ...
... on High. Leave the pudding to cool completely, then double-wrap with cling film, and freeze. Make the chocolate sauce by melting the butter and chocolate together in a pan. Stir in the double cream to thicken. Leave to ...
... , scoopable ice cream. Transfer it to a plastic container and freeze until needed. To prepare the salted caramel sauce, melt the sugar in a heavy-based frying pan over a medium heat. As it melts, whisk frequently for ...
... has it all. Learn how to make apple pie, how to create a lattice pie crust and how to make salted caramel sauce all in one recipe. Ingredients: 2.33 cup plain flour, 175 g unsalted butter cold, chopped, 2 eggs, 0.5 cup ...
... , 2 tsp baking powder, 1.5 tsp bicarbonate of soda, 0.5 tsp cooking salt, 2 free range eggs, 1 cup apple sauce, 0.25 cup vegetable oil. Method: Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup capacity ...
... with a skewer. Stand for 10 minutes before inverting onto a serving platter. Meanwhile, for the salted toffee sauce, place sugar, cream, vanilla, butter and salt into a saucepan over medium heat. Stir until sugar and ...
... to 200°C/180°C fan-forced. Lightly grease a 20 x 28cm (5cm deep) baking dish. Spread cranberry sauce over cut-sides of croissants. Sandwich croissant halves and arrange in baking dish. Whisk eggs, caster sugar, brandy ...
... then scatter over remaining crunchy Easter eggs and position, inverted, over top of trifle. Serve with hot chocolate sauce to pour over top for magic melt reveal. Categories: High fibre; Apr 2020; Quick and easy dessert ...
... dollop onto tarts. Peel bananas, slice and arrange over cream. Sprinkle with chocolate peanuts. To make caramel sauce, combine sugar, lemon juice and 2 tbs water in a medium saucepan. Stir over medium heat until sugar ...
... chocolate and combine until pale pink. Spoon into centre of ears. Chill until set. To make the choc fudge sauce, place 1/2 cup cream, butter, syrup, sugar and cocoa into a small saucepan. Whisk over medium heat until ...
... . Reserve 1/4 of the popcorn for decorating. Process remaining, in batches, until finely chopped. To make caramel sauce; combine sugar, butter and cream in a saucepan over medium heat. Cook, stirring, for 3 minutes or ...
... minutes or until puddings are cooked through when tested in the centre with a skewer. Meanwhile, to make chocolate sauce, heat cream in a small pan over medium heat until small bubbles form around the edge. Remove from ...
... combined. Spread mixture onto baking tray as evenly as you can. Bake for 12 mins until pale golden. Strawberry Sauce: Put ingredients into small pot bring to boil then simmer until fruit is soft. Allow to cool. You can ...
... 3-5 minutes until golden. Remove from heat and add butter and cream. Cook for 2 minutes. Transfer 1 cup of the sauce to a bowl and stir in ginger and almonds. Cool. Trim one of the cakes down to 16cm in diameter. Soften ...
... ice-cream in a large bowl, reserving tub. Stand for 10 minutes or until softened. Drizzle over 2 tbs sauce, reserving remainder in fridge. Fold until just combined and return to tub. Freeze for 4 hours or overnight. Make ...
... , 60 g dark choc, 3 large eggs, 240 g caster sugar, 120 g Fresh Berry Farm Summer Berries in berry sauce, 190 g gluten free flour. Method: In a microwave safe bowl, melt together the unsalted butter and dark chocolate on ...
... before turning out onto a wire rack to cool slightly. Discard paper. Meanwhile, to make the caramel sauce, combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally ...
... halfway through cooking, for 30 minutes or until apricot is soft and sauce has thickened. Using a fork, mash apricots into sauce until combined. Cool for 1 hour. Using an electric mixer with a whisk attachment, whisk ...
... , chocolate, marshmallows and coffee and milk in a medium saucepan over medium heat until it's a thick, smooth sauce. Scoop set ice-cream into a food processor and process until smooth. Return half the mixture to pans ...
... -safe bowl. Microwave on high for 1 minute, stirring halfway, or until melted. Divide half of the Caramilk sauce among 2 serving glasses, then swirl to coat. Add ice-cream to glasses and drizzle with remaining Caramilk ...
... vanilla essence, 2 large eggs, 1 cup whole or light milk, 0.25 cup espresso, 0.5 cup Woolworths cranberry sauce, 2 cup self raising flour sifted, 1 cup drinking chocolate, 0.5 cup olive oil. Method: Preheat oven at 180 ...
... solids, 1 cup cream. Method: Pre-heat the oven to 180°C. Drain the pears and slice lengthways. Prepare the sauce by melting the chocolate with the cream on a low heat for 5 minutes while stirring until the chocolate has ...
... 100 g butter melted, cooled, 1 cup self-raising flour, 0.5 cup fresh white breadcrumbs, 1.5 cups caramel sauce, 2 cups mixed dried fruit, 150 g glace cherries halved, 0.5 cup Woolworths soft & juicy pitted dates roughly ...
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