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Australian Mud Cake

----- Original Message ----- 
From: "Leah" 
To: phaedrus
Sent: Monday, January 12, 2004 1:58 PM
Subject: Re: Australin Mud Cake...How much butter?

> Hello Phaedrus,
>      Thank you for the recipes :). I can't wait to try them.  However, I
> have a question about the mud cakes.  They both require butter in the
> batter, but they don't mention how much butter.  The last recipe mentions
> melted butter for brushsing the sides of the pan, but then it goes on to
> mention combining butter with vanilla in a sauce pan...but again, no
> mention of how much.  Is there any way you could help me find out? Thanks for all
> you do.
> Leah

Hi Leah,

Wish I could help, but those recipes are just as I found them, and I have no idea how to advise you on the butter. Try the ones below, instead.


Chocolate Mud Cake


200 g butter
200 g Dark Cooking Chocolate
1 1/2 cups sugar
3/4 cup hot water
2 Tbsp instant coffee
1 cup plain flour
3/4 cup self-raising flour
1/2 cup Cocoa
2 eggs, lightly beaten
Cocoa, extra, to serve
whipped cream and strawberries, to serve

Preheat oven to 160°C. Grease and line a 24cm springform pan.
Place first five ingredients in pan, stir over low heat until sugar has
dissolved and mixture is smooth, cool.
Fold in sifted flours, Cocoa and eggs.  Pour mixture into prepared pan.
Bake for 1 hour until cooked, cool completely in pan before turning out.  If
desired, dust with Cocoa to decorate and serve with whipped cream and
Chocolate Mud Cake - Jacki Stevens

250g salted butter
1 1/2 Tbs instant coffee, dissolved in 1 1/2 cups boiling water
200g good cooking chocolate
2 cups caster sugar
1 Tbs white vinegar
1 3/4 cups sifted self-raising flour
1/2 cup cocoa
2 eggs

Chocolate Icing

200g chocolate
60g butter

In a saucepan, melt butter with instant coffee dissolved in water. Let
butter melt. Add chocolate and caster sugar and allow to simmer for 5-10
minutes, making sure sugar has dissolved.
In a mixer, pour chocolate mixture, add vinegar and flour, mix well. Add
eggs one at a time and cocoa. Mix well.
Pour into well greased and lined cake tin and cook in a pre-heated 160
degree C oven for approximately 1 hour. Allow to cool and then ice.

Stir together chocolate and butter until smooth and shiny. Spread over cake.

Sticky Date Pudding

----- Original Message ----- 
From: "Leah"
To: phaedrus
Sent: Monday, January 12, 2004 2:56 AM
Subject: Sticky Date Pudding

> Hello again Phaedrus,
>     Thanks for all the great recipes :).  I would like a recipe for sticky
> date pudding.  When I lived in Australia, I enjoyed sticky date pudding at
> various restaurants, and I never came across a sticky date pudding I
> didn't like.  It was always served with a toffee or hard sauce.  Since I've been
> back in the States, I've not found a restaurant that serves it.  Can you
> find me a recipe that I could prepare here in the US?  Thanks in advance.
> Leah

Hi Leah,

See below.


Sticky Date Pudding

You need:
200g chopped dates
315ml water
1 teaspoon bi-carbonate of soda
60g butter
200g sugar
2 large eggs
250g self raising flour

Butterscotch Sauce
250g brown sugar
250g cream
200g butter

Grease a 230cm round, deep cake tin and line with baking paper. Place dates
and water in pan and bring to the boil, add bi-carb soda and allow to cool
for 5 minutes. Blend or process until smooth.

Cream butter and sugar together and then combine the date mixture. Place
mixture in cake tin and cook at 180C for approximately 55 minutes, you may
need to cover pudding with foil during cooking so top does not become too

Combine all ingredients in pan and stir over heat until the sugar is
dissolved, then simmer for further 3 minutes.
Title: Australian Sticky Date Pudding
  Categories: Bakery, Sheet cake, Typed
       Yield: 1 servings

     1/2 c  Butter, room temperature
            -cut into eight pieces
            Plus extra to butter pan
   1 1/4 c  Chopped pitted dates
       1 ts Baking soda
     1/4 c  Granulated sugar
       2 ea Eggs
   1 1/4 c  All purpose flour
     1/2 ts Salt
     1/2 ts Vanilla
   1 3/4 ts Baking powder

 ------Caramel Sauce--------
     1/2 c  Butter
     1/4 c  Whipping cream
     1/2 c  Firm packed brown sugar PLUS
       1 tb Firm packed brown sugar
     1/2 ts Vanilla

   This Australian recipe, a very moist cake, not what we'd call a
   pudding, has taken Down Under by storm. you'll find it on restaurant
   and dinner party menus across that country. This version was printed
   recently by the New York times.

   TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
   baking pan with sides at least 2 inches high, such as a springform pan.

   Place the dates in a saucepan and cover with water (about 1-1/2 cups).
   Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
   baking soda (the mixture will foam) and set aside.

   In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
   one at a time. Gently mix in the flour, salt and vanilla. Slowly stir
   in the baking powder and 1/4 cup of the liquid from cooking the
   dates, until the cake mixture resembles thick pancake batter. Drain
   off remainder of date cooking liquid and discard. Stir in the dates.

   Bake for 30 to 40 minutes, or until cooked in the center.

   To Prepare Caramel Sauce: Combine the butter, whipping cream, brown
   sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3

   To Serve: Drizzle some of the sauce over the cake as it is cooling.
   Serve the rest of the sauce separately.

   Makes 10 servings
Sticky Date Pudding with Toffee Sauce

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
1 cup water
1 cup orange juice
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs

For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Accompaniment: vanilla ice cream

Make pudding:
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2
inches deep), knocking out excess flour.

Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in
water and orange juice, uncovered, 5 minutes. Remove pan from heat and stir
in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.

While mixture is standing, into a bowl sift together flour, baking powder,
ginger, and salt. In a large bowl with an electric mixer beat together
butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating
well after each addition. Add flour mixture in 3 batches, beating after each
addition until just combined. Add date mixture and with a wooden spoon stir
batter until just combined well.

Pour batter into baking pan and set pan in a larger baking pan. Add enough
hot water to larger pan to reach halfway up sides of smaller pan and bake in
middle of oven until a tester comes out clean, 45 to 60 minutes. Remove
smaller pan from water bath and cool pudding to warm on a rack.

Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add
brown sugar. Bring mixture to a boil, stirring occasionally, and stir in
cream and vanilla. Simmer sauce, stirring occasionally, until thickened
slightly, about 5 minutes. Cool sauce to warm.

Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

Serves 6 to 8.

Chicken Liver Omelette

----- Original Message ----- 
From: "Mel" 
To: phaedrus
Sent: Sunday, January 11, 2004 4:13 PM
Subject: Chicken liver omelette

> I use to get this at a restaurant years ago ! It
> had a creamy sauce ! Have you a recipe ?
> Mel

Hello Mel,

After a thorough search of the Internet, I came up with two recipes. See below. At a glance, neither appears to have a creamy sauce, though.


Chicken Liver Omelette


1 tbsp olive oil
1/4 bunch spring onions, finely chopped
1 garlic clove, finely chopped
110g/4oz chicken livers, trimmed and chopped
dash of cognac
3 eggs, beaten
55g/2oz butter
salt and freshly ground pepper


1. Heat a little oil in a frying pan and sauté the onion, garlic and chicken
livers until the livers are brown on the outside and a little pink inside.
Deglaze the pan with the cognac and season with salt and pepper. Take 2 tbsp
of the mixture and blitz in a mini food processor with half the butter until
2. Whisk the eggs with salt and pepper. Melt the remaining butter and oil in
a very hot, medium sized non-stick frying pan until the butter is foaming.
3. Pour the eggs into the pan and stir until they just begin to thicken.
Quickly pull the egg that sets away from the sides, tipping the pan to pour
the uncooked egg to the sides. Keep the pan moving over the flame.
4. When the egg is lightly set all over add both the sautéed livers and the
pureed chicken liver mixture. Fold the omelette by tipping the pan away from
you and giving the pan handle a sharp tap with your spare hand to make the
omelette flip. Half roll, half slide it out of the pan, onto a warm plate.
Serve immediately with slices of toasted bread.
Chicken Liver Omelette Filling

(2 servings)

2 or 3 chicken livers
1/4 oz butter
flour for dusting
dash of sherry
dash of salt
chicken stock (to moisten)
1/2 teaspoon tomato paste)

Sauté livers in butter in a heavy pan, then remove, slice & dust with flour.
Return to pan and add a dash of sherry & stock. Stir together on high heat
and then simmer for 2 or 3 minutes. Add tomato paste, give it a few more
stirs then and spoon in a plain omelette before folding it over.

Onion Pie

----- Original Message ----- 
From: "margway" 
To: phaedrus
Sent: Sunday, January 11, 2004 5:29 PM
Subject: Onion Pie Recipe

> Hi there,
> This is my first request, and I hope you can help!
> I am looking for a simple recipe for an "onion pie" double crust if
> possible but single will do.
> Thanks in advance
> Margaret (in Ontario, Canada)

Hello Margaret,

See below.


Onion  Pie

 Ingredients :
 Pastry for double crust pie
 6 lg. onions, sliced thin
 1 1/2 c. sharp Cheddar, shredded
 1/2 tsp. celery salt
 Salt and pepper

 Preparation :
    Make strudel of:  1/2 cup flour, 1/2 teaspoon baking soda and 1/2
 stick margarine or butter, softened.  Roll egg around bottom crust
 to keep it from becoming soggy.  Layer onions and cheese and then
 strudel.  Use rest of egg to brush on top of crust.  Bake at 375
 degrees for one hour.  Let stand a few minutes before serving.  Cut
 in wedges.
 Onion  Pie

 Ingredients :
 1/2 c. flour
 3/4 tsp. double acting baking powder
 1/4 tsp. salt
 1 tsp. vegetable shortening
 1/4 c. milk
 3 tbsp. salt butter
 2 c. chopped onion
 1 1/2 tsp. salt
 2 eggs
 1/4 tsp. freshly ground black pepper
 1 c. commercial sour cream
 3 slices lean breakfast bacon

 Preparation :
   I like to use the refrigerated pie crust but you can use a biscuit
 dough whose recipe follows or other pie crust recipe you want.  Roll
 out to a thickness of just until 1/4", then use it to line the
 bottom of a 9" pie pan.  Leave an overhang of about 5/8" at the
 edges when you trim the dough to fit the pie pan, then fold the
 overhang under.  Make a decorative edge by pinching the thick
 overhang at 1" intervals between your thumb and forefinger to form a
 fluted rim.  Bake the crust in a preheated 350 degree oven for 5
 minutes, then remove from the oven and raise the oven temperature to
 400 degrees.  Melt the butter over low heat in a heavy skillet and
 add the onion.  Cook, stirring until the onion is soft but not
 brown.  Remove the skillet from the heat and put the sauteed onion
 into a mixing bowl.  Beat the eggs lightly in a separate small bowl
 with a wire whisk or a fork.  Add the beaten eggs and the salt and
 pepper to the onions and mix gently with a wooden spoon.  Add the
 sour cream and mix thoroughly, without overbeating; the mixture
 should remaining light and airy.  Pour into the partially baked
 crust, then cut the bacon into 1/2" squares and place evenly over
 the top of the pie.   Bake in a 400 degree oven until the bacon is
 crisp and the crust edging turns a very light brown, about 15 to 18
 minutes.  To serve, cut the pie into wedges with a serrated knife
 and spoon any liquid remaining in the pie dish over each portion.

Raspberry Ruth

----- Original Message ----- 
From: Ellen
To: phaedrus
Sent: Sunday, January 11, 2004 4:55 PM
Subject: Raspberry Ruth

> Could you provide me with the recipe for Raspberry Ruth
> as served at Ruth's Chris Steakhouses?
> Thank you so very much.
> Ellen

Hello Ellen,

After a thorough search, I cannot find a copycat recipe for "raspberry ruth". However, I read that it is a freeze made with vanilla ice cream and Chambord with a dusting of nutmeg. Chambord is a French raspberry flavored liqueur. I did find a recipe for vanilla ice cream with Chambord. I'm sure it's not exactly "raspberry ruth", but it should have a similar flavor and give you a starting point. For best results, use a premium vanilla ice cream and real Chambord rather than another raspberry liqueur.


Chambord & Ice Cream

2 scoops vanilla ice cream
1 oz. Chambord

Pour ounce of Chambord over ice cream. It tastes amazingly delicious.

----- Original Message ----- 
From: Ellen
To: phaedrus
Sent: Sunday, January 11, 2004 5:47 PM
Subject: Re: Raspberry Ruth

> Thank you so much for your attempt to fill my request.  Perhaps if you
> could provide me with a recipe for a liqueur type milkshake it would suffice.
> The Raspberry Ruth was similar to a shake or freeze, not just vanilla ice
> cream with Chambord poured over.
> I appreciate your help very much.
> Ellen

Hello Ellen,

Try the below. Best I can do.


Raspberry Freeze

In blender:
2 oz Chambord
fill cream
2 scoops vanilla ice cream
dust with nutmeg


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