1 February 2016
I enjoy cooking so it a was a great pleasure to be on the Liberal team vs Labor for the 2CC cook off and even more delighted that my dessert, a sticky date roll with butterscotch sauce, won the most votes in the cook off.
It was a race against the clock to flaunt our culinary skills and prepare a healthy home cooked meal for families staying at RMHC Canberra and the RMH Staff & Volunteers. Whilst we all cooked some fabulous food, I am happy to report that the result was a win to the Liberals with my dessert, a sticky date roll with butterscotch sauce proving the most popular. Click 'read more' for my winning recipe!
The other dishes included:
- Vicki Dunne's Fusilli with Italian Pork Sausage and Salad
- Andrew Wall's Trio of Bruschetta
- Chris Bourke's Kangaroo and Sweet Potato Curry
- Meegan Fitzharris' Homemade Sausage Rolls, Pesto Salad and an Apple Cake
- Jayson Hinder's Roast Vegetable Salad and Rice Rialta
The 'Meals From The Heart' program provides a much-needed service to families who are supporting their sick children and often don't have the time, funds or energy to prepare a home-cooked meal. I encourage everyone to get involved, it is a wonderful organisation doing great work for families that need our help in their most vulnerable time.
The 'Cook Off' was the kick off for the annual 2CC Radio Ronald McDonald House Canberra Appeal which will be held on Tuesday, 23 February - be sure to tune in!
Here is my recipe for the winning dish –
Sticky Date Roll with Butterscotch Sauce
Special thanks to Australian Women's Weekly
- 2 tablespoons of White Sugar
- 1 cup (160g) seeded dates
- 3/4 (180ml) boiling water
- 1 teaspoon bicarbonate of soda
- 50g butter, chopped
- 2/3 cup (150g) firmly packed brown sugar
- 2 eggs
- 3/4 cup (110g) self raising flour
- 300ml thickened cream
- 1/2 cup (100g) firmly packed brown sugar
- 2/3 cup (160ml) thickened cream
- 100g butter, chopped
Preheat oven to moderate. Grease 25cm x 30cm swiss roll pan; line base and short sides of pan with baking paper 5 cm above edges of pan. Place a piece of baking paper cut the same size as swiss roll pan on board or bench; sprinkle evenly with white sugar.
Combine dates, the water and soda in bowl of food processor. Place lid in position; stand 5 minutes. Add butter and brown sugar; process until almost smooth. Add eggs and flour; process until just combined. Pour mixture into prepared pan; bake in moderate oven about 15 minutes.
Turn cake onto sugared paper, peel baking paper away; working quickly, use serrated knife to cut away crisp edges from all sides.
Using hands and sugared paper as a guide, gently roll cake loosely from a long side; hold for 30 seconds then unroll. Cover cake with tea towel; cool.
Beat cream in small bowl with electric mixer until firm peaks form. Fold 1/4 cup of the butterscotch sauce into cream. Spread cake evenly with cream mixture. Roll cake, from same long side, by lifting paper and using it to guide the roll into shape. Serve sticky date roll drizzled with remaining warmed butterscotch sauce.
Butterscotch Sauce Method:
Combine ingredients in small saucepan; stir over heat until sugar dissolves and butter melts.
Serves 12 | Preparation time: 15 mins | Cooking time: 30 mins
Tip: Rolling and unrolling the cake, then cooling it flat, is not the traditional method for a swiss roll; however, our method helps minimise the likelihood of the cake splitting.
Recipe: The Australian Women's Weekly