Ingredients:
3 cups plain flour
1 1/2 tsps baking powder
1 pinch of salt
200 gm chilled butter, chopped
1/2 cup dessicated coconut
300 ml crea
1/2 cup orange marmalade
2 tbsps passionsfruit pulp

Passionfruit Syrup
Ingredients:
1/2 cup orange juice
1/4 cup caster sugar
1/4 cup passionfruit pulp

Procedure:
Sift the flour, baking powder and salt into a mixing bowl. Rub in the butter with your fingertips until fine and crumbly. Stir in the coconut. With a flat-bladed knife, mix in most of the cream. Add the rest, if needed, when the mixture is almost together. Press together to form a soft dough; roll between 2 sheets of baking paper to make 25 x 40 cm rectangle. Spread marmalade over the dough; drizzle over the passionfruit pulp. Roll up lengthways like a swiss roll. Refrigerate for 20 minutes until firm.

Preheat the oven to 180 degree C (350 degree F/Gas 4). Brush a deep 20 cm round cake tin with melted butter or oil; line the base with baking paper. Cut the rolled dough into 2 cm slices; arrange half over the base of the tin. Place a second layer over the gaps where the bottom slices join. Place the tin on a baking tray.

To make Passionfruit Syrup:
Place the orange juice, sugar, passionfruit pulp and 1/4 cup water in a pan. Stir over low heat, without boiling, until the sugar has dissolved. Bring to the boil; pour the syrup over the pudding. Bake for 50 minutes, until a skewer comes out clean. Leave for 15 minutes before turning out onto a serving dish.

Ingredients:
500 gm carrots
30 gm butter
1/2 cup orange juice
4-5 cups vegetable stock
1 small onion, roughly chopped
3-4 tsps chopped fresh thyme, or
1 tsp dried
Salt and pepper
Sour cream and nutmeg, for serving

Procedure:
Peel and slice the carrots. Place carrots and butter in a large heavy-based pan and cook over medium heat for 10 minutes, stirring occasionally.

Add the orange juice, stock and onion. Bring to the boil, add thyme, salt and pepper. Reduce heat; cover and cook for 20 minutes, or until the carrots are tender. Allow to cool. Process the mixture in batches, in a food processor or blender, until smooth. Return mixture to the pan and reheat. Serve in individual bowls. Top each with a dollop of sour cream sprinkled with nutmeg. Garnish with a small sprig of thyme, if desired.

Ingredients:
2 cups self-raising flour
1 tsp ground nutmerg
125 gm butter
3/4 cup firmly packed soft brown sugar
2 eggs, lightly beaten
1/4 cup cream
1 cup cooked and mashed orange sweet potato

Orange Cream
Ingredients:
300 gm sour cream
2 tbsps soft brown sugar
1 tbsp Grand Marnier

Procedure:
Lightly brush an 8 cup capacity pudding basin with melted butter or oil; line the base with baking paper. Brush a large sheet of foil with melted butter or oil. Lay a sheet of baking paper over the greased side of the foil. Pleat them along the centre.

Sift the flour and ground nutmeg into a large mixing bowl. Place the butter and sugar in a small pan and stir over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and allow the mixture to cool slightly. Add the melted butter mixture, the eggs and cream to the dry ingredients and, using a wooden spoon stir until the mixture is thoroughly combined. Stir in the cooled sweet potato; be careful not to overbeat or the pudding will be tough.

Spoon the mixture into the prepared basin and smooth the surface. Cover with the greased foil and paper, foil side-up. Place the lid over the foil and secure the clips. If you don't have a lid, lay a pleated tea towel over the foil; tie it securely with string under the lip of the basin and knot the four corners together; this will act as a handle to help you lower the basin into the pan.

Place the basin on a trivet or an upturned saucer in a large, deep pan. Carefully pour boiling water down the side of the pan to come halfway up the side of the basin. Bring to the boil, reduce the heat slightly and simmer, covered, for 1 1/2 hours, or until a skewer inserted into the centre of the pudding comes out clean. Add more boiling water to the pan as necessart: do not let it boil dry.

To make Orange Cream:
Place the sour cream, sugar and Grand Marnier in a bowl and mix until well combined. Serve the Sweet Potato Pudding immediately with a spoonful of the Orange Cream. NOTE: You will need to boil or steam 375 g (12 oz) of raw sweet potato for this recipe. Make sure the potato is well drained before it is mashed.

A cold souffle is really a type of mousse that has been made to set above the level of the serving dish, so that it resembles its name-sake, the hot souffle, in appearance. It can be made the day before it is required and left to set in the refrigerator.

Ingredients:
4 eggs, separated
100 gm caster sugar
4 tsp finely grated
orange rind
8 tbsp fresh orange juice
1 tbsp gelatine
3 tbps water
175 ml double cream,
lightly whipped

To decorate:
Whipped cream
Mimosa balls
Julienne strips of
lemon rind

Procedure:
Wrap a double thickness of greaseproof paper around a 5 1/2 inch souffle dish so that it protrudes about 2 inches above the top of the dish. Ensure that the greaseproof-paper collar is tight and firmly secured around the souffle dish. Place on a plate or tray.

Place the egg yolks, sugar, lemon rind and juice in a large bowl and whisk over a saucepan of simmering water for 10-15 minutes until thick and foamy. Remove from the heat and continue whisking until cool.

Dissolve the gelatine in the water over a very gentle heat and fold into the lemon mixture. Chill the mixture until cold, but before it begins to set -- about 30 minutes -- then fold in the cream. Whisk the egg whites until stiff and fold into the mixture. Transfer to the prepared souffle dish and chill for 4-6 hours, or preferably overnight, until set.

Carefully peel off the lining paper. Decorate the top of the souffle with swirls of whipped cream, mimosa balls and julienne strips of lemon rind. If desired, finely chopped nuts may be pressed into the 'risen' edges of the souffle.