Best dessert and baking recipes from TASTE Magazine

Rusk recipes

All-bran rusks

55 minutes plus 8 hours or overnight drying out time

Rusk recipes

Eclairs with lemon custard and caramelised white chocolate

1 hour 20 minutes

French recipes

Chocolate chip-and-coconut flapjacks

10 minutes

Kids recipes

Buttermilk panna cotta with strawberries

Bread recipes

Peanut-butter loaf

1 1/2 hours

Peanut-butter loaf

Serves Makes 1 22cm loaf

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1/2 hours

Ingredients

240 g flour
1 T baking powder
1/2 t salt
60 g butter, plus extra for greasing
100 g white sugar
50 g brown sugar
1 free-range egg
250 g smooth peanut butter
1 t almond extract
1 cup milk

Method

Preheat the oven to 180°C. Sift the flour, baking powder and salt together. In a separate bowl, cream the butter and sugar for 5 minutes using a hand-mixer, then add the egg, peanut butter and almond extract.

Cream until pale and fluffy. Add the flour to the creamed mixture and combine to form a thick, crumbly mixture. Slowly pour in the milk while mixing at a low speed.

Place the batter into a greased 22-cm loaf tin and spread evenly. Bake for 45 minutes, remove from the oven, then cover with tinfoil, shiny side facing outwards.

Bake for a further 45 minutes, or until a skewer inserted comes out clean. Pop out of the tin and allow to cool on a wire rack. Enjoy with butter and jam, if you like.

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Peanut-butter loaf

Peanut-butter loaf

Ingredients

Method