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	Cajun Bread Pudding with Praline Sauce by Amos Miller I am surprised more folks haven't tried this. I have been asked for this recipe more times than I can remember. I have served the following dish to more than 300 diners (at a time) and got a substantial number of raves, so I want to pass it on for anyone who wants something a little more like home, more New Orleans, more than a Red…	2 votes 10151 views
	Cream of Sago Pudding with a Lemon Meringue Topping by Gypsy-Rose Belladonna Kilachef Absolutely sublime! You will NEVER guess its sago you are eating! Combine cinnamon, & or nutmeg, or both if you like, this sago pudding is creamy, dreamy & absolutely delicious! It’s my own creation & off the back of many other recipe ideas! This recipe's secret to success is to allow sufficient time for the sago starch to become…	1 vote 6052 views
	BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN) by Gypsy-Rose Belladonna Kilachef Moorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk Pasella pan (1 large + 1 medium sized pans) or use your very large oven pan + bread pans. *Note: If you decide to buy the Pasella pan (South Africa) for your Rusks make sure to get the correct pan size & cutters for 72…	1 vote 6328 views
	Butter Cake by Navaneetham Krishnan Velvety, moist and soft.	1 vote 2589 views
	Gumleaf Scented Creme Caramel by Benjamin Christie The crème caramel is a rich custard dessert with a layer of soft caramel on top and is a good test for the even the best chefs. In this recipe the custard or crème is flavoured with Australian gumleaf oil which provides a subtle Eucalyptus flavour for something different.	1 vote 8738 views