Spicy BBQ Chicken , adapted to TMX from Neil Perry

As well as BBQ, this can be cooked on stove top or oven. It is delicious and I think this will be a Christmas Day recipe.  I used skin OFF, although Perry says skin on. The amount of spice is up to you.  We don’t like very hot/ spicy food but found this perfect.
Ingredients
1 kilo chicken thighs, I used chicken thighs, no skin, no bone. (8 generations serves. )

Marinade
4 cloves of garlic, ( I left this out as I don't tolerate garlic)
3 cm of peeled fresh ginger root. Chopped into 3.
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon.
1 teaspoon smoked paprika
1 teaspoon chilli flakes
1/3 cup of honey
1/4 cup soy sauce
1/3 cup oil, 1 used garlic flavoured oil as I left the garlic out)
Juice of 1 lemon.

S N and P to taste.

Method
Grind ginger and garlic in TMX, 5 seconds/ speed 6.
Scrape down bowl.
Add remaining marinade ingredients, mix 5 seconds speed 4.
Tip into a large plastic bag that has a sealable top. ( if you don’t want to use plastic, pour into a dish that can be sealed. )
Add trimmed chicken thighs and massage the marinade into the chicken.
Refrigerate until needed.  2 hours or up to 1 day.

To cook.
Heat BBQ and oil the grill.
Cook and turn.
Remove and cover with foil for 10 minutes.

Chocolate, Coffee Custard Tarts.

These are delicious .  A flavoursome chocolaty custard held in a light puff pastry case. I make the custard the previous day.  The cold custard into the cold pastry ensures a crisp base.  This sets off the smooth chocolate filling. I bought new Le Creuset cup cake pans as after 30 years of continued use the old ones were sticking. Expensive but very worthwhile.  The little tarts just slip out.
Ingredients.
50 g Lindt dark chocolate.      
1 generous Tablespoon of instant coffee.                                    

                   
3 egg yolks
115 g caster sugar
2 tablespoons of cornflour
230 g cream
170 g milk
2 teaspoons vanilla

1 sheet ready rolled Puff pastry.

Instructions for custard.
Zap chocolate until powder. 10 seconds/ speed 9
Add remaining ingredients EXCEPT pastry.
Mix speed 5 / 5 seconds
Cook 13 minutes/ 90 degrees/ speed 1 1/2
When cooked, zap again speed 5/5 seconds. ( this ensures any thick custard around the blades is mixed in )
Pour into a container and press cling wrap onto surface of custard to prevent a skin forming.
Keep refrigerated until ready to use.

To make Puff pastry cases,   ( set oven at 200 to heat while making cases. ) there is no need to precook cases.
Remove 1 sheet of pastry from freezer.
Place on bench , no flour as it will prevent the pastry bonding.
When semi thawed, cut in half to form 2 equal rectangles.
Place one rectangle on top of other and press gently together.
Roll up firmly from short end.
Cut into 12 small disks.
Flour the bench.
One at a time, roll each disk to 9/10 cm.  fit into cupcake hole. They should be flush with top edge.
( if pastry has become very soft, pop into fridge to firm up. )
Pour custard into each hole being careful not to over fill.
Bake for 20 minutes.  Check after 15 minutes.
They will rise in oven and then flatter out as they cool.
Allow to cool for 5 minutes before removing to a cooling rack.

Notes.
Without the chocolate and coffee, this is the recipe for Portuguese Custard Tarts.
I use Bill Granger’s method for the pastry cases as it provides a thin crisp base.
Meringue topping can be added after baking as can a piped swirl of cream. They are nicest when slightly warm.  They keep well in a sealed container in the fridge for 2 days.

Christmas Morning Sour Dough Crumpets.

These Sour Dough Crumpets have Fruit Mince and Spice added to the SD Starter and therefore perfect for Christmas morning or any other morning when something different is desired.
To each cup of starter, a heaped Dessertspoon of fruit mince, ( about 50 grams ) is added, plus a pinch of spice.  I make then in advance and freeze them. Toast until crisp on the outside and hot in the center. Add butter, maybe Brandy butter to really get into the Christmas spirit.
Ingredients
4 cups SD starter
2 teaspoons of Carb soda
2 teaspoons of fine salt
4 heaped dessertspoon ( 200 grams ) of fruit mince.  I use Cookies Nan’s Fruit mince recipe from the forum as it has no added fat.
1/2 teaspoon of spice of choice.
Process
Mix all together in a 2 litre container and cook in either an electric  pie maker machine or in rings in a well oiled large pan. I find Canola oil the best.
They can be toasted in a toaster or a heated frying pan.
Cook until crisp on outside and hot inside.
Just butter required.

Notes. No added sugar in the recipe.
They cook to a darker colour than the crumpets without the fruit mince.
1 cup makes 4 or 5 crumpets depending on thickness.

Pumpkin, Walnut Pate, Low FODMAP

Ingredients
500 grams of Butternut Pumpkin, seeded, peeled, diced 2 cm and roasted in 1 tablespoon of oil.
25 minutes at 200 degrees f f.
1/2 cup Walnuts
3/4 cup Greek style low fat yogurt.
2 teaspoons Moroccan seasoning, ( Ras El Hanout.
1 Tablespoon of fresh Coriander leaves, ( optional)

Instructions
Prepare Pumpkin as above and allow to cool.
Place Walnuts in TMX bowl and process, 1 second, speed 6. Set aside.
Place cooled pumpkin into TMX bowl , add yoghurt and spice and mix 10 seconds, speed 4
Add walnuts, mix 5 seconds,  speed 2,
Taste and add Salt and Pepper to taste.
Chop Coriander fine and add with S and P. ( optional as some people don’t like this herb)

Notes.
Don’t over process Walnuts as their texture is necessary.
Add more spice if required.

Coconut Ginger Macaroons, FODMAP friendly.

I have adapted this recipe to increase the volume of the basic egg white mixture.  Doing this makes approximately double the number of Macaroons from 24 to 48. 

I bought the Ginger infused Coconut flakes from Source Bulk foods in Ballarat. 

If unavailable, double the amount of shredded Coconut and add 1 teaspoon of grated Lemon rind. 

Approximately 40 g sugar or 1 heaped teaspoon full of caster sugar in each

Ingredients

120 g shredded coconut

120 g of ginger infused coconut flakes, ground fine. 

140 g egg whites at room temperature

208 caster sugar, raw good. 

1 teaspoon vanilla

Pinch of salt. 

Set oven at 350 degrees

Place egg whites in large bowl and beat until stiff.  

Add sugar gradually and continue to beat. (Should look like Pavlova case)

Add vanilla and salt and beat until incorporated. 

Tip coconut on top of egg whites and sugar. 

Fold in with large spoon until all coconut is covered. 

Using a 4 1/2 cm ice cream scoop place 12 blobs on a lined baking sheet. 

Bake until a crust forms on the Macaroons. About 15 to 20 minutes. 

If browning too quickly drop tray to lower rung. 

Remove from oven and place still in baking paper on wire rack. 

Repeat with 3 remaining trays. 

( it is possible to bake several trays at once, moving them around oven as they develop a little colour. 

When all Macaroons are baked. Lift the off baking paper and turn them over. 

TURN OFF OVEN

Place all Macaroons on one tray, upside down. 

Place that into oven with the oven door half partially open with a wooden spoon. 

Leave in oven until cool. 

Remove tray , store in airtight tin. 

Notes. 

I use a hand held beater and it takes about 5 minutes. Could use TMX. 

Could stick Macaroons together with Chocolate. 

They spread slightly in the oven. 

You can adjust the drying out time to give a soft Center or a completely dry Macaroon.

World’s Best Choc Chip Cookies.

This recipe is based on Dorrie Greenspan latest Choc Chip recipe.  It is different as it contains Rolled Oats.  I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX.  It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch,  leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.        
Add rolled oats with flour.
                                                                                       
Ingredients
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats

Method
Set oven at 375 or 350 ff.

Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.

Low FODMAP Pizzelle.

As with most Low  FODMAP baked foods, portion size is important. I developed these to have 1/4 of a Pizzelle with my morning cuppa. The recipe makes about 18 discs, so 1 / 70th should be ok. All ingredients are Low FODMAP .
Ingredients
3 eggs
1/2 cup Pure Maple Syrup
1/2 cup Lemon infused Olive Oil, ( or grated  rind of 1 lemon and light Olive Oil )
1 1/2 cups of GF plain flour , 2 teaspoons of baking powder
                                             Or
1 1/2 cups SR  GF flour and 1 teaspoon baking  powder.
Pinch of salt
1 heaped Dessert spoon of ground Almonds.

Method.
Mix eggs, Maple Syrup and Oil together, 30 seconds, speed 4
Add flour, baking powder and ground Almonds, 30 seconds/ speed 4.
Set batter aside in bowl.

Heat Pizzelle Machine
Spray lightly with Canola oil
Place tablespoons of mixture in center and close lid.  The weight of lid will spread batter.
Cook until light brown.

If batter is too thin, add a little more flour.
If too thick add lemon juice or Lemoncello.
Store in an airtight container.

Eat as is or spread with jam or lemon butter.

Fish in Sour Dough starter batter

Blue Cheese Savories

This is a very easy tasty recipe.  Bung everything in the TMX and mix to a thick paste.  Remove, Wrap in baking paper or cling wrap and refrigerate or freeze until required.
Makes 18.
Ingredients
1 cup of plain flour
125 g butter, cubed.
113 g of strong Blue Cheese, cubed
1/2 teaspoon of freshly ground black pepper.
Jam or Quince jelly

 Method
Place all ingredients , EXCEPT jam into TMX bowl and mix 20 seconds, speed 4.
Scrape down, mix 5 seconds speed 4.
Remove dough and place on baking paper or cling wrap and form into a sausage about 5 cm in diameter.  This will give about 18 slices.
Keep in fridge or freeze.
When ready to bake, cut off slices, just under 1 cm thick. Place on paper lined baking sheet.
Place a small dab of jam or quince past in centre and bake at 350 20 minutes or until lightly brown.

Notes
The strength of the Blue cheese gives the character to these savouries.  I used an imported French cheese. If the Blue doesn’t weigh enough, make up to amount with strong Cheddar and Parmesan.
Could be made GF by replacing plain flour with GF flour.
I cut 12 slices and froze remainder for another time.

Baked cheese tarts

I have to admit that I was surprised when people raved about these.  I served them with thick cream and Blueberries. The pastry is thin and crispy and an excellent foil to the smooth lusciousness of the creamy cheese filling. They reheat well in the Air Fryer.

Ingredients

Grated rind of one large Lemon

100 g caster sugar

20g softened butter

250 g packet of cream cheese, Philly is good. 

2 eggs 

30 g plain flour

240 g thickened cream

1 1/2 sheets ready rolled puff pastry. 

Method

Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down. 

Add butter, and cheese, mix 1 minute/ speed 4

Add eggs and plain flour, mix 1 minute / speed 4

Add cream, mix 10 seconds/ speed 4

Set aside in a bowl. 

Pastry

To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts. 

This method eliminates the need to blind bake the pastry.

THE FILLING MAKES 18 TARTS.

Set oven at 200 degrees

Remove the pastry and when par thawed cut each sheet in half.  Place one 1/2 on top of the other 1/2 and press gently.  Wait 5 minutes. 

From the short end roll into a tight cylinder. 

Repeat with other sheet. 

Mark and cut into 12 sections.

Brush 2 , 12 hole muffin trays with cake release. 

Flour bench and roll each small disc of pastry to fit into hole.  It should be level with the top of hole.

Fill 7/8 full with cheese mixture.

Bake 15 to 20 minutes.  Pastry should be light brown around edge and custard set. 

Make 6 more pastry cups and fill with remaining Cheese mixture. 

After removing from oven, let set for 5 minutes. 

Carefully remove from tin and place on wire rack to cool.

Store in sealed container in fridge. 

Will keep for several days. Can be reheated or served at room temperature. 

There will be 6 shells remaining.  These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time. 

Corn Fritters, Low FODMAP

I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
Ingredients
420 g tinned creamed Corn.  Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 carrot
1 zuchinni
2 eggs
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking

Method.
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan.  Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Makes 10,
Batter keeps well in fridge for a couple of days.  May need to add a little more flour.

Chicken in Light Creamy Sauce

This sauce is a dream.  Although originally used as a base for Pot Pies, (.BELOW ) it is equally at home as a filling for Crepes or in a traditional or veggie Lasagna.  Good Parmesan and home made Chicken stock add a depth of flavour. I simmered a whole Chicken with herbs and a bit of Ginger.  I used the cooked meat of the chicken and the stock.  Pre cooked Salmon or Trout would also be good.
Serves 4 to 6 depending on added veggies .


Ingredients for Sauce
50 g butter
40 plain flour
600 g stock, Chicken or veggie
175 g cream, or sour cream, light ok
50g Parmesan, grated
2 teaspoons French Mustard.

Additional ingredients
250 g dry pasta cooked
1 cup of veggies, I used peas and mushrooms , cooked
1 cup of bread crumbs.

Method
Make roux by placing butter and flour in TMX bowl ,5 minutes,  100 degrees, speed 1.
Add remaining sauce ingredients, zap on speed 9 for 5 seconds if there are lumps in the Parmesan.
Cook, 9 minutes, 100, speed 4.
Set aside.

Cook pasta and veggies.
Add to sauce with chopped cooked chicken. 2 cups
Place into serving dishes and sprinkle on bread crumbs.
Place in hot oven to heat through and brown crumbs, or cover and place in fridge for reheating the next day.

Notes
Can add hard boiled eggs.
Can serve sauce over fish or chicken.
Can be Vegetarian by using vegetable stock and increasing vegetables.

Chicken in light creamy sauce pots

The next time I made this I added sautéed mushrooms and baby green peas.

Sourdough Potato Cakes

The Sourdough coating is basically the SD Crumpet mixture without the sugar. The photo shows 1/2 the amount of cakes. That is 1 very large Dutch Cream potato and 1 cup of SD starter.

Ingredients 

1 large Potato (about 400 g when peeled), Dutch Cream or other waxy Potato. 

1 cup of Sour Dough Starter, mixed with 1 teaspoon of salt and 3/4 teaspoon of Carb Soda. 

 1 cup of Rice Bran oil for frying

Process

Using a Mandolin, slice potato less than 1/8 on an inch thin. 

Either steam slices or cook flat in microwave. 

Place cooked slices on a tray to cool.

Heat oil in large frying pan until a small drop of the batter sizzles.

Dip cooled slices of potato into SD mixture and gently lower into hot oil. 

Cook both sides until well browned , remove and drain on kitchen paper. 

Can be reheated in Air Fryer or hot pan without oil. 

Potato and Sourdough Tots

These are easy, tasty and economical. They can be dressed up with dips or flavoured salt and reheated in Air Fryer or oven.

Ingredients
450 g peeled potato
1 egg
100g Sourdough Starter
1 Tablespoon of plain flour, plus more if needed.
1/2 teaspoon of Carb Soda
Handful of parsley and chives, chopped fine .
Salt, 1 teaspoon.
Pepper to taste
Rice bran oil for frying, about 1 cup

Process
Peel and cut potatoes to the size of a small egg. Place in TMX bowl and grate 2 seconds at speed 7.
Push out liquid through fine strainer.
Tip into bowl and add all ingredients except oil. Stir well.  There should be no liquid.
Heat oil in a deep saucepan to frying pan. Drop a little batter in.  If it fry’s and browns quickly it is ready.
Using a small ice cream scoop, about 3 cm in diameter or a teaspoon, drop batter into hot oil. Turn when brown on one side.
Remove and drain on kitchen paper

Should make about 30 Tots
Notes.
I made 1/2 plain as in recipe and then added 1 teaspoon of KFC powder to remaining mixture.
I dipped some of the plain ones in Mushroom salt and others in Sweet Chilli sauce.  I also sprinkled some with  Lime Leaf and salt mix.  The plain ones are a good base for many flavours.

Gluten Free, Ginger Pear Upside Down Pudding.

This delicious pudding is adapted to TMX, from a recipe by Bill Granger.  I have made a few small changes and made it with Gluten Free SR flour.  It is equally nice made with regular SR flour.
Ingredients
3 large or 5 small firm but ripe Pears.  Peeled, cored and quartered.
3 tablespoons orange juice
55g Demerara sugar
2 large eggs
200 g caster sugar
150 g SR , GF flour
Heaped teaspoon on ground ginger, ( and extra to sprinkle on top)
4 tablespoons of Sour Cream, light ok, ( probably could use plain Greek yogurt)
125 g melted butter
1 teaspoon Vanilla
Cream to serve

Process
Preheat oven to 180 ff
Grease oven dish, approximately 18 cm square.  The dish should accommodate the pears close together in one layer.
Toss the pears, orange juice and Demerara sugar together and spread out in oven dish.
Into TM bowl place eggs and caster sugar, beat on speed 4 for 1 minute.
Add add flour and ginger and mix, 10 seconds, speed 4.
Add sour cream and butter and vanilla , mix 10 seconds, speed 4.
Scrape down bowl and mix 5 seconds speed 4.
Tip batter over pears and spread with spatula.
Mix 1 teaspoon of ground ginger with 1 Tablespoon of caster sugar and sprinkle over batter
Bake 45 to 50 minutes, test with skewer to see it is cooked.

Bake 45 to 50 minutes.  Test with wooden skewer to see it is cooked.

White Peach and Whiskey Popsicles

What better way to keep cool than with a Popsicle.  This is a very adult version with Whiskey added. You could leave out the Whiskey for the kiddies and add orange juice or Yogurt for a creamy version.
Makes 8 , depending on size of moulds.

Ingredients
500g white Peach flesh, skin on
1 Tablespoon of Lemon juice
85 g honey
3 1/2 dessertspoons Whiskey

Method
Place all ingredients into TMX bowl and mix, 20 seconds/ speed 6.
Pour into freezer moulds
Freeze for at least 6 hours.

Notes
The Whiskey does not make the mixture soft like it does with ice cream.

Zuchinni Fritters, gluten free.

This recipe is very tasty, easy, makes 10 frittersand is approximately 60 calories a fritter. I cooked them in an oiled Pie Machine.   If cooked in a frying pan, I would suggest using Crumpet rings to contain the mixture. 

Ingredients. 

2 large Zuchinni

80 g grated Parmesan Cheese

1 clove of garlic

2 spring onions, ( I used just the green tops)

2 large eggs

1 teaspoon dried herbs, ( I used Oregano)

1 Tablespoon olive oil 2 teaspoons salt

Method

Cut Zuchinni in to 3 cm rounds .

Place into TMX bowl and grate, 2 seconds/ speed 5.   Set aside in a sieve and sprinkle with the salt. Drain for 30 minutes.  

Smash garlic , chop and add to TMX bowl.

Add eggs, Parmesan, herbs, zap 10 seconds/ speed4. 

Push as much water as possible from the Zuchinni and then add to TMX bowl. 

Mix on reverse, 10 seconds/ speed 4. 

Set aside until ready to cook. 

Brush Pie Maker with oil and preheat. 

Spoon 1 1/2 cm of mixture into machine including some of the liquid. 

Shut down lid and cook for approximately 5 minutes.   You will notice a small brown edge forming.

Carefully lift the fritter with a small silicone spatula.  If liquid is still evident, cook a little longer. 

Turn over and cook the other side until brown. Lid open. 

Remove and rest on kitchen paper. 

Can be eaten cold or as a side dish. 

Notes.

The dark colour does not detract from the taste. 

Feta, Ricotta and Spinach filo triangles.

This is the simplest and tastiest version of these small cheese triangles that I have made. The recipe is very flexible and Sweet  or Savory fillings can be used.  The method for preparing the Filo is a breeze.  I can’t understand why I haven’t used the Pizza wheel before to cut the Filo. 

The triangles in the photo look a bit flaky.  This is because I reheated them in the Air Fryer.
THESE  ARE BAKED FOR 25  MINUTES

Ingredients. 

300 g Feta cheese

300 g Ricotta cheese

3 small eggs or 2 large ones

1/4 teaspoon nutmeg.

2 teaspoons dried Oregano.

Black pepper

Olive oil for brushing

1 packet of frozen Spinach or 1 cup of cooked spinach , well drained. 

1 packet of either frozen or chilled Filo pastry. 

Method for filling

If Filo is frozen, leave on kitchen bench to thaw thoroughly. 

Into Thermomix bucket place remaining ingredients EXCEPT olive oil and Spinach. 

Mix until creamy, speed 4 / 30 seconds. 

Chop frozen Spinach or cooked and place in seize and push water out.   Put on chopping board and chop again. 

Scrape into Thermomix bowl and mix through. 2 seconds/ speed 5. 

THIS CAN BE PREPARED THE DAY BEFORE REQUIRED.

Preheat oven to 180 C ff

FILO

Place Filo on bench and unfold.

Cover with damp tea towel. 

Using a large chopping board, place 1 sheet of Filo on board., long side facing you.  

Brush well with olive oil. 

Place another sheet of Filo on top of first sheet.

Cut Filo into 5 even pieces with pizza wheel. 

Place a heaped dessertspoon of filling in corner and fold to form a triangle.   Keep folding and place on baking tray. 

Spiced Creme Brûlée with bourbon and vanilla cherries

This is a dessert for a very special occasion.  I have adapted this wonderful recipe by Katrina Meynink to Thermomix.  I was drawn to the recipe as I know how great the Thermomix is at making custard.   Also love Creme Brûlée's.  The Whiskey ( Bourbon ) is a perfect match for the large ripe cherries.  I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.  I think we must be piggies as I made 6 and no one complained
Instead of the large dish,  I used 6  Cast Iron Le Creuset pots.

INGREDIENTS  FOR CUSTARD
50 mls milk
450 mls cream.
1 1/2 Tablespoons of Whiskey
1 teaspoon vanilla seed paste
70g castor sugar
8 egg yolks
1 teaspoon mixed spice

Rapadura or brown sugar to sprinkle

BOURBON  (WHISKEY) AND VANILLA  LACED  CHERRIES
3/4 cup of pitted cherries, ( I doubled these)
1Tablespoon Whiskey, ( I doubled this )
1 teaspoon vanilla bean extract, ( I doubled this )


METHOD
Pit Cherries and mix with Whiskey and Vanilla and set aside.
( it is a good idea to count the cherry pips to see they match with the number of Cherries)

Set oven 115C FF

Into TMX bowl place ingredients for custard, milk, cream, mixed spice, vanilla, whiskey , castor sugar and egg yolks.
Mix speed 6 /10seconds
Cook at 100 degrees/10 minutes/ speed 1 1/2
Strain through a fine sieve into a jug.
Pour into   6 oven proof dishes.
Stand dishes into a baking dish and pour boiling water to come 1/2 way up dishes.
Bake for approximately 45 minutes.  that is until custard is lightly set. they will firm up when cool.
Remove from water bath and cool on bench,  then refrigerate.

THE CUSTARDS CAN BE MADE DAY BEFORE REQUIRED.  Cover and keep in fridge.

Just before serving, place the custards on an oven tray,  scatter generously with the Rapadura sugar and place under a preheated grill.
Stand and watch as the sugar can burn very quickly. Turn the tray around so that the sugar melts evenly.
It will set into a toffee crust as it cools.
Allow 15 minutes cooling time before you serve as the dishes will be hot.
Serve topped with cherries.