“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”
“Who doesn’t like sticky date pudding?! It’s one of the top desserts on many menus around the world and a regular recipe in my own kitchen. I’ve been testing a vegan recipe for catering and have realised this is better than the version I used to make. With the addition of banana to replace the eggs you do get and extra flavour in the mix but it compliments the traditional flavours so well. Enjoy!”
“For as long as I can remember Mum has made a sago plum pudding for our Christmas meal. I thought it was about time that she taught me how to make it! You may notice there doesn’t seem to be any plums in the recipe, but I assume the original version did. Sago is an ingredient made from the starchy centre of a tropical palm. In this recipe it acts as the binding agent in place of eggs. As there is no flour, the gluten comes from bread crumbs making the pudding incredibly moist! We’ve always eaten it with lashings of custard and whipped cream. Flaming the pudding is an optional but exciting addition, just make sure there is a fire extinguisher handy. Enjoy!”
4 tablespoons sago
1 1/2 cups milk
1 tablespoon soft butter
1 teaspoon bicarb soda
60g glacé cherries
60g chopped dried apricots
Put sago and milk in a saucepan over medium heat and cook while stirring for 10-15 minutes. The mixture will go quite gluey and the sago will plump up and become slightly translucent.
Stir in the butter, sugar and bicarb. Set aside to cool slightly
Mix together the remaining ingredients.
Add the sago mixture to the dry ingredients and mix together.
Butter a steamed pudding tin and place a round of baking paper at the bottom.
Transfer the pudding batter into the tin and smooth the top. Put on the lid.
Bring about 5cm of water to the boil in a large stock pot, then carefully place the steaming tin inside with the pot lid on. Simmer for 4 hours. You may need to top up the water level as it cooks. I check every 30 minutes.
Turn the pudding onto a serving plate.
To flame the pudding bring 1/4 cup of vodka, brandy or any other clear alcohol to the boil in a small saucepan. Carefully light the alcohol and pour over the pudding. (This is best done with the lights dimmed for best effect.)
Serve slices of the pudding with custard and whipped cream.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!