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RECIPES | The Encourager


Recipe Of The Week: Self Saucing Chocolate Pudding


1 cup self-raising flour
3 Tbsp cocoa powder
½ cup soft brown sugar
80g butter, melted, cooled
½ cup milk
1 egg, lightly beaten
Vanilla ice cream or cream, to serve

¾ cup soft brown sugar
2 Tbsp cocoa powder, sifted
1 ¼ cups boiling water


Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish.
Sift flour and cocoa into a large bowl. Stir in the soft brown sugar.
Whisk butter, milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top.

Combine the soft brown sugar and cocoa and sprinkle over the pudding. Slowly pour the boiling water over the back of a large metal spoon to cover pudding. Place dish onto a baking tray and bake for 35 to 40 minutes or until pudding bounces back when pressed gently in the centre.
Serve hot with vanilla ice cream or cream.

Here are a few cool recipes sent in by YOU! 🙂

You can send in you  favourite recipe/s on the contact page OR you can email them to me at theencourager.kwanz@gmail.com



120g butter

200g (1/2 can) sweetended condensed milk

250g malt biscuits (one packet)

180g Eskimos, Fruit Puffs, Marshmallows or Banana lollies (one packet)

100g shredded coconut


Crush the biscuits. They don’t need to be a fine dust, some pieces can be left partially crushed to give the cake a nicer texture.

Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It’s ok if the butter melts a bit. Allow to cool if it’s too hot – you don’t want to melt the lollies.

Cut the lollies in half.

Mix the lollies in with the crushed biscuits, then add the butter and condensed milk. Mix well.

Scoop up the mixture and roll it into a log shape, or take small amounts and roll into little balls. Alternatively, you can press into a slice tin and cover with fine layer of coconut.

Roll in the shredded coconut until the log or each ball is completely covered.

Wrap the log in GLAD Wrap then place on a tray in the refrigerator and wait for it to harden. This takes up to four hours.

When it’s set, simply slice it into serving sizes and pop into GLAD Snap Lock Bags



250g butter, softened
3/4 cup Icing Sugar
1/2 cup cornflour
1 1/2 cups standard flour
Coffee Sugar Crystals for decoration 


Preheat oven to 150°C bake (140°C fan forced).  Grease oven tray or line with baking paper.
Beat butter and Icing Sugar until pale and fluffy. Mix in cornflour and flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters.  Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 – 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.

Chocolate Coconut Slice

Chocolate coconut slice



250 g Butter
1 cup Sugar
2 Tbsp Cocoa powder
1 Tbsp Golden syrup
2 cups Flour
2 tsp Baking powder
1 pinch Salt
1 cup Coconut


1 Tbsp Cocoa powder
1½ cups Icing sugar
1 Tbsp Butter, soft
1½ Tbsp Water, boiling
¼ to decorate Coconut


Melt the first four ingredients in a pot. Do not boil. Let cool. Preheat the oven to 160C fan bake. Grease an 18 x 27cm baking pan and line with baking paper for easy lift out. Add dry ingredients to cocoa mixture and press into pan. Bake for 25 minutes. Meanwhile, mix the icing ingredients together and beat well. Ice slice when warm, not hot, with chocolate icing and sprinkle additional coconut over the top. You don’t need as much icing then, as the slight heat from the warm slice helps “melt” the icing slightly. Cut into small pieces when cool – perfect with tea.

Carrot Cake



In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

The Best-Ever Caramel Slice


1 cup (150g) plain flour

½ cup (110g) brown sugar

½ cup (40g) desiccated coconut

125 g butter, melted

100 g butter, extra

2 cans Sweetened Condensed Milk, 790g

⅓ cup (80mL) golden syrup

200g  Cooking Chocolate,melted

1 tbsp vegetable oil


Preheat oven to 180°C/160°C fan forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.

In a medium bowl, combine flour, sugar and coconut. Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.

Place extra butter, Condensed Milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool.

Decadent Chocolate Chip Cookies

Who can resist a chocolate chip cookie? These definitely tick all the boxes, full of chocolate and deliciously wicked!


200g softened butter

1 cup brown sugar, firmly packed

1 tsp vanilla essence

1 egg

2 ¼ cups flour

1 ½ tsp baking powder

100g white chocolate, roughly chopped

100g dark chocolate, roughly chopped


Preheat oven to 160°C fan assisted or 180°C conventional. Cream butter, brown sugar and vanilla essence until light and fluffy, then beat in the egg. Mix in sifted flour and baking powder with chopped white and dark chocolate. Roll into balls and place on baking trays lined with baking paper, flatten a little with your hand. Leave room between each one to spread. Bake for 15-20 minutes or until golden. Remove from the oven and stand for 5 minutes before transferring the cookies to a cooling rack. When cold, store in an airtight container.

Chocolate Lamingtons


Sponge Cake
½ cup self-raising flour
½ cup plain flour
½ cup wheaten cornflour
6 extra large eggs, at room temperature
1 cup Raw Caster Sugar
1 Tbsp boiling water
15g butter
4 cups shredded coconut (for rolling pieces in)


100g dark chocolate
¾ cup water
2 cups Icing Sugar, sifted
1 cup cocoa, sifted
½ cup milk


  1. Preheat oven to 190°C conventional or 170°C fan forced. Grease a 30cm x 29cm lamington tin. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
  2.  Sponge cake Sift the combined flours three times into a bowl. Using an electric beater whisk eggs in a large clean, dry bowl until thick and pale. Gradually add Raw Caster Sugar, 1 tablespoon at a time, whisking well after each addition until mixture is thick and sugar dissolves.
  3. Sift the combined flours over the egg mixture.   Combine butter and boiling water and pour down the side of the bowl. Use a spatula to gently fold in until just combined.Pour mixture into the prepared tin. Bake for 20 -25 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack to cool. Place in an airtight container. Cake is best made the day before cutting.4.  To make lamingtons Cut sponge cake into 18 pieces. Put coconut into a wide bowl. Make icing by combining chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat.5.  Sift Icing Sugar and cocoa over chocolate mixture, stir until smooth. Add milk and mix until well combined. Work quickly as chocolate sauce will thicken on cooling.6.  Using a large fork, dip sponge cake pieces into chocolate mixture, drain slightly then roll in coconut. Leave to set on a tray.

Caramel fudge


125 g butter, chopped

395 g Sweetened Condensed Milk

2 tbsp golden syrup

1 cup (220g) brown sugar

3/4 cup (100g) White Chocolate Melts


Grease and line a 7cm x 25cm bar tin.

2Melt butter in medium saucepan; add Sweetened Condensed Milk, golden syrup and sugar; stir over low heat until boiling then simmer 10 minutes, stirring constantly.

Remove from heat, stir in White Melts and mix until smooth; pour into prepared tin, cool, refrigerate until firm. Serve cut into slices or squares.

The Best Chocolate Brownies


1cup vegetable oil

cup sugar

teaspoon vanilla

large eggs

1teaspoon baking powder

1cup cocoa powder

1teaspoon salt

1cup flour


Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended. Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture. Pour into greased 9 x 9 square pan. Bake for 20 minutes or until sides just starts to pull away from the pan. Cool completely before cutting. Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.

Chocolate Peanut Butter KIT KAT Crunch Bars

Chocolate and peanut butter, the perfect pairing. Top it off with KIT KAT and you’ll have deliciously delightful crunch bars in your hands!


1 cup (280g) smooth peanut butter , plus ¼ cup (70g), extra

½ cup (125mL) light corn syrup

½ cup (110g) caster sugar

¼ cup (55g) brown sugar

1 tsp vanilla extract

3 cups (90g) crispy rice cereal, plus 1 cup (30g), extra

200g NESTLE Dark Cooking Chocolate, broken into pieces

3 x 45g bar NESTLÉ KIT KAT, chopped roughly



Grease and line a 28 x 18 cm lamington pan with baking paper. In a large microwave-safe bowl, combine peanut butter, corn syrup, and sugars; microwave for 2 minutes or until melted. Stir through vanilla and crispy rice cereal. Firmly press mixture into prepared pan. Refrigerate for 10 minutes or until needed.

 In a medium microwave-safe bowl, combine Dark Cooking Chocolate, and extra peanut butter, microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Stir in extra crispy rice cereal. Pour chocolate mixture over base, smoothing and pressing down mixture using a palate knife.

Press NESTLÉ KIT KAT evenly over the top of slice, (the chocolate will start to melt- this is normal) Push them down lightly so they embed into the chocolate-crispy layer. Refrigerate for 1 hour or until set. Cut into bars.

      Dana’s Chocolate Cake

DANA’S CHOCOLATE CAKE from Destitute Gourmet by Sophie Gray
Very moist cake, freezes well, either process in food processor or put all in
bowl and beat together.


1 & 2/3 c flour
1 & 1/2 t baking soda
1 & 1/2 c sugar
2/3 c cocoa powder
1 t salt
1 & 1/2 c milk
100g butter, melted
2 eggs
1 t vanilla essence

Oven at 180 C, grease a 20cm loose-bottom cake tin and line bottom – it is a very liquid mix and you don’t want it to leak!! Put all ingredients into
processor and mix until smooth. Pour into tin, bake 50 min to 1 hour, check if done with skewer.
Can make double mix, put some in muffin tins (24) and rest of mix in cake tin. Muffins will take about 15 min to bake.
Can ice with Vienna icing or just dust with icing sugar.

Bubble crackle

Boil gently for 3 & 1/2 minutes:

250g butter
250g brown sugar
1 dsp honey
1 dsp golden syrup
1/2 tsp salt

Stir in 4-5 cups of rice bubbles or cornflakes. Line a tin with baking paper and spread the mixture out evenly and press it firm. Put in fridge or freezer until hard and cool then cut.

Thanks to Breana Nobilo for this great recipe. 🙂

Chocolate Chip Biscuits


125g butter 
½ cup soft brown sugar (lightly packed) 
½ cup caster sugar 
½ tsp vanilla essence 
1 egg 
1¾ cups self-raising flour 
½ tsp salt 
½ cup chocolate chunks or chips


Preheat oven to 180°C conventional or 160ºC fan forced and grease or line two baking trays with baking paper.Beat butter,  soft brown sugar, caster sugar and vanilla until pale and creamy, add egg and beat until mixed. Sift in flour and salt, mix until combined before stirring in the chocolate chunks or chips.Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes.

High Protein Bliss Balls


3 Tbsp. cocoa powder

2 cups desiccated coconut

3 Tbsp. peanut butter

3/4 cups dried fruit eg. sultanas, apricots, dates, figs etc.

1/2 cup nut and seeds eg. almonds, sunflower seeds, pumpkin seeds, walnuts etc.

1-2 Tbsp. coconut oil ( available at pak’n’save, countdown etc.)

1 Tbsp. honey or maple syrup


Place all ingredients except the honey/maple syrup in a food processor and blend util it forms clumps (add more coconut oil if the mixture is too dry). Continue blending and slowly pour in the honey/maple syrup. the mixture will be slightly sticky. Roll into snack sized balls and refrigerate. The bliss balls are ready to eat straight away, but will firm up more in the fridge.  Hope you enjoy!

Quick, Easy Pancakes

This recipes is one of the best pancake recipes we have tried.  You can easily dobble it as they keep for a few day in the fridge, thats if there are any left!


1½ cups plain flour

3 ½ tsp. baking powder

½ tsp. salt

1 TBSP. sugar

1 ¼ cups milk

1 egg

3 TBSP. butter, melted


Mix all dry ingredients together.  Add all wet ingredients in.  Mix together.  Heat up a frying pan or hot plate to cook on.  Once your cooking method has heated up, ladle a small amount of mixture on.  When the pancakes start to bubble, flip them and cook for another minutes Approx.  Serve with Nutella, maple syrup, jam ect.  Or enjoy a savory treat.