This stunning cake recipe comes from my daughter’s mother-in-law, Poppy. It takes about 10 minutes to make and never fails to impress. Poppy’s been making it since 1975 and estimates she’s shared the recipe with 100 people and made it 1000 times! We’ve taken her advice and glazed it with our lovely apricot jam.

As we head into the cooler months, it’s time to cook and enjoy some recipes that are made for these chilly nights.  Aside from that, it’s apple season in Tassie in the autumn, so what better use than to get baking! This is a simple, yet delicious recipe for apple crumble and it works beautifully

Ingredients Weight of 3 large or 4 medium sized eggs (250g) 250g butter 250g caster sugar 250g self raising flour 1 tsp vanilla essence Drop of boiling water Method 1. Preheat oven to 180°c, then grease two round cake tins of the same size. 2. Cream together butter and sugar in a medium bowl. Add eggs

Ingredients 6 egg whites 300 g caster sugar 1 teaspoon white vinegar 1 dessertspoon cornflour 2 teaspoons rosewater 1/3 cup icing sugar (not icing mixture) 4 cups mixed summer berries 125 grams TGSC Raspberry Sauce 600 ml whipped dairy cream Method Set oven to 150°c and line baking tray with baking paper Meringue Beat egg

Ingredients 4 mandarins 1 Honeydew melon 250ml TGS Co Chocolate Sauce Instructions Cut melons in half, remove seeds and scoop out balls of the flesh with a melon baller Divide the mandarins into segments and remove all white pith. Mix melon balls and mandarin segments together and add a little Cointreau. Mix well. Store fruit

Ingredients 3 eggs, separated 185g caster sugar 1/2 tsp salt 110g self-raising flour 1 tablespoon golden syrup, combined with 1 tablespoon boiling water 190g TGS Co Crushed Strawberry Conserve or Rhubarb & Strawberry Jam Instructions Whisk egg whites until soft peaks form, then gradually add 110g caster sugar and whisk until firm peaks form and

Ingredients 2 sheets puff pastry 1/3 cup apple sauce 2 tbs brandy 3 Granny Smith apples 2 tbs castor sugar 1 egg, beaten 160g TGS Co Apricot jam Instructions Cut four 14cm circles from the pastry, then score lightly with a 1cm border. Prick inside the border with a fork several times and lay pastry

Ingredients 1½ cups plain flour 1½ tbs rice flour ¼ cup icing sugar 2 tbs ground almonds ¼ almond essence 180g butter, chopped ⅓ cup TGS Co Raspberry Jam, warmed ¼ cup flaked almonds Instructions Preheat oven to 180⁰C Sift flours and icing sugar into a bowl, stir in ground almonds and essence and rub

Ingredients 2 eggs, size 3, separated 1 egg yolk, size 3 50g sugar 225ml milk 1 1/2 tablespoons plain flour, sifted 2 tablespoons Tasmanian Gourmet Sauce Company Whisky Seville Marmalade Instructions Preheat the oven to 200°c Butter four 225ml soufflé dishes Whisk together all the egg yolks and the sugar until thick and pale Gently

Ingredients 1/4 cup sugar 1 1/2 cups water 125ml Tasmanian Gourmet Sauce’s Raspberry Sauce 125ml Tasmanian Gourmet Sauce’s Loganberry Sauce Juice of 1/2 a lemon Instructions Place sugar and water in a saucepan and bring to the boil, stirring until sugar dissolves Simmer for 2 minutes then remove to a bowl to cool Pour the