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Bake Like Alton

Introducing... Alton Rudd

Our very own Pastry Chef from the Café Théâtre kitchen at Redfields Home of Garden & Living shares some of his favourite recipes that you can make at home...

Alton's Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

A delicious dessert that makes one 30cm x 25cm tray and is suitable to keep in the freezer for up to one month.

Ingredients

Biscuit Base:
1/2 packet digestive biscuits, crushed
1/2 packet ginger nut biscuits, crushed
Clarified butter mixed into the biscuits to form a base

Filling:
245ml      double cream
5              eggs
825g        Philadelphia cream cheese
425g        sugar
3ml          Vanilla essence
Vanilla seeds of 1 vanilla pod

How to make!

  • Using an electric mixer with the beater attachment, mix together the sugar, vanilla and cream cheese until smooth and slightly thicken.
  • Gradually beat in the eggs and cream until the mix is of a smooth consistency.
  • Pour the mix over the prepared base and bake at 130°C, low fan for 35 minutes or until set.
  • Set aside to cool. 
  • Once cooled, portion and garnish as desired.
Alton's Christmas Hazelnut Roulade

Alton's Christmas Hazelnut Roulade

A wonderful gluten-free, hazelnut meringue roulade recipe to make in your own home.  Consider it your Christmas present from Alton!

Ingredients

220g      hazelnuts peeled
250g      egg whites (about 8 eggs)
450g      caster sugar
1L          double cream
300g      white chocolate
100g      praline paste (can use Nutella)

How to make!

  • Toast whole hazelnuts until golden brown.  Once cooled blitz the hazelnuts to a rough powder. (ensure not to over blitz as it will turn to a paste)

  • Using a whisk, whip the egg whites to soft peak, and slowly add the sugar until a firm meringue. (10min)

  • Fold in ground hazelnuts and divide onto two trays.

  • Bake @ 175-degree Celsius fan oven for 17 min.

  • Once baked, allow to cool, and turn onto paper (face down) on work surface ready for cream.

  • Whip the double cream till firm, divide into two bowls.

  • Mix the praline and melted white chocolate together, and fold into one batch of the cream. Evenly spread the plain cream on the meringue first, then spread the praline cream over. (to make it more festive sprinkle with griotine cherries or dried cranberries.)

  • Gently Roll from the long side ensuring the cream is not all pushed to the top.

  • Freeze/Chill and cut once set.

Alton's Oat & Raisin Cookies

Alton's Oat & Raisin Cookies

Ingredients

325g      unsalted Butter
190g      caster Sugar
190g      soft Brown Sugar
3            medium Eggs
460g      plain Flour
3g          salt
5g          bicarbonate of Soda
3g          ground Cinnamon
130g      oats
260g      raisins
3g          vanilla Essence

How to make!

  • Beat together the butter, vanilla and sugar in a mixer until light and fluffy and slowly add the eggs one at a time.
  • Turn the speed to low and add all the dry ingredients and continue to mix until smooth.
  • Divide the mix into 3 even balls and roll each into a sausage shape about the size of a rolling pin.
  • Cut the roll into the size of biscuit you desire and shape into a ball, place on a baking tray and flatten slightly.
  • Bake at 175°C (fan oven) for about 14 minutes or until light brown.
  • Cool before serving.