So, I got me a hankering for some fudge and after a quick google search came up with what looked like an easy and quick recipe and more importantly one I had all the ingredients for.
2 cups caster sugar
1 tin condensed milk
splash vanilla essence
Before you get started, line a baking tin or tray with grease proof paper, this will help you to remove the fudge later without it sticking to your pan.
Most importantly make sure that the microwavable dish you use is big, if you think your dish is big enough get a bigger one. Trust me, its a bitch trying to clean sticky fudge batter that has boiled over off your microwave.
Place butter and sugar into the bowl and give a small mix.
Pour the condensed milk on top of the sugar and butter, dont mix.
Add your splash of vanilla essence.
Place the bowl in the centre of the microwave and set it for 10 minutes.
Watching to make sure the mixture doesnt boil over, stop the microwave (without resetting your count down) after 1 minute has passed and stir the mixture with a wooden spoon.
I used a wooden spoon to stir and then used a plastic spatula to scrape the mixture of the wooden spoon and back into the bowl.
Place the bowl back in the microwave and let it cook for another minute.
Stop the microwave and stir.
Place the bowl back in the microwave and repeat above until the 10 minutes are up.
I had to stop the countdown every 20 – 30 seconds after the 2nd minute because the mixture kept boiling up too high.
Just keep an eye on your mixture and make sure it doesnt boil over.
After the 10 minute count down is over spoon your mixture into your lined tin and refrigerate until set.
Cut the cooled and set fudge into squares and enjoy!
*** I spread the fudge mixture too thin in the pan, next time I will use a smaller pan and make thicker fudge. Also, use a bit of spray and cook on the bottom of the pan before putting in the wax paper, might make it a bit easier to remove from the pan.
1 x instant vanilla pudding (again Moirs but any brand will do)
4 x large eggs
3/4 cup water
3/4 cup oil
1 x mixing bowl
1 x Pirex or glass dish (oblong bakes more evenly than round)
1 x cup sifted icing sugar
4 tablespoons lemon juice
1 measuring jug
How to make the cake:
Heat the oven to 180C
Pour dry cake mix and dry pudding into the mixing bowl, add the 4 eggs, add the water and oil.
Mix until smooth and there are no lumps.
Oil/butter/Spray&Cook your glass dish.
Pour batter into dish and bake at 180C for about half an hour.
Cake should be brown and springy to the touch.
While the cake is baking, sift the icing sugar into the measuring cup and add about 4 tablespoons of lemon juice and mix.
The mixture shouldn’t be too runny.
As soon as you take the cake out the oven pour the icing over the cake and spread it around so that it covers the whole cake.
The cake can be eaten hot with custard or ice cream or if you prefer a cool cake, I suggest you make the cake a day before and let the icing sink into the flesh of the cake, this makes it sticky and gooey all the way through.
An alternative to vanilla and lemon is chocolate and orange. Substitute chocolate cake mix and chocolate pudding for the vanilla and use orange juice instead of lemon (be sure to strain the orange juice so it is clear and free of any pulp).