Best 4 Harbour Tunnel Recipes
**Indulge in a Culinary Journey through the Sydney Harbour Tunnel: A Symphony of Flavors Awaits**
Prepare to embark on a tantalizing culinary expedition as we delve into the Sydney Harbour Tunnel, a treasure trove of delectable recipes that capture the essence of this iconic landmark. From the classic fish and chips, a quintessential Australian delight, to the sophisticated flavors of the seafood platter, each dish promises a unique gustatory experience. Vegetarian enthusiasts will find solace in the hearty vegetable curry, a symphony of colors and textures, while those with a sweet tooth can satisfy their cravings with the irresistible lamington, a beloved Australian dessert. As you navigate through the culinary delights of the Sydney Harbour Tunnel, let your taste buds dance to the rhythm of these enticing recipes, each one a testament to the vibrant culinary tapestry of Australia.
TUNNEL OF FUDGE CAKE
So rich and gooey! This cake is made completely from scratch-no mixes required. The secret to the fudgy tunnel is the addition of the nuts-don't be stingy with them! It's from Pillsbury Best of the Bakeoff.
Provided by Kaarin
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a 12 cup bundt pan or 10 inch tube pan.
- In large bowl, beat butter and sugar till fluffy.
- Add eggs, one at a time, beating well after each addition.
- Gradually add 2 cups powdered sugar, flour and cocoa.
- Stir in nuts by hand.
- Spoon batter into pan; spread evenly.
- Bake at 350 F for 58-62 minutes.
- Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
- Cool in pan 1 hour.
- Invert on serving platter and cool completely.
- In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
- Spoon over cake, drizzling down sides.
- Store tightly covered.
TUNNEL OF FUDGE CAKE (LOST RECIPES)
I just read this in Cook's Country magazine. This cake was all the rage when I was a little girl. Pillsury discontinued the "secret ingredient" which was a Double Dutch Fudge frosting mix. The writer of this article reworked the recipe, (2 dozen times!) until she came up with this, which she says is just like the 1966 Bake-Off winner, with the fudgy "tunnel" frosting-like filling that holds its shape when cut. I'm saving it here to try! Cooking time includes required cooling time.
Provided by Chef PotPie
Categories Dessert
Time 4h30m
Yield 1 bundt cake, 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
- With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
- Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
- For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.).
Nutrition Facts : Calories 683, Fat 40.8, SaturatedFat 17.8, Cholesterol 159.3, Sodium 243, Carbohydrate 77.5, Fiber 4.1, Sugar 52.6, Protein 8
TUNNEL OF CHERRY CAKE
I used to make this a lot and lost the recipe, finally found it again on another web site. Good cake and pretty presentation.
Provided by mandabears
Categories Dessert
Time 50m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a Bundt pan.
- I use Bakers Joy.
- In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
- Beat 2 minutes at high speed.
- Spoon 2/3 batter into pan.
- Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
- Don't let cherries touch side of pan.
- Cover with remaining cake batter.
- Bake at 350 degrees 36-40 minutes until top is golden brown.
- Cool upright in pan for 1/2 hour.
- Invert onto cake plate.
- Sprinkle with confectioner sugar and serve with remaining cherry pie filling.
Nutrition Facts : Calories 3814.8, Fat 153.3, SaturatedFat 33, Cholesterol 50.6, Sodium 3749.7, Carbohydrate 573.5, Fiber 8.2, Sugar 281.2, Protein 39.8
HARBOUR TUNNEL
Make and share this Harbour Tunnel recipe from Food.com.
Provided by Scarlett516
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix in a tumbler and enjoy!
Nutrition Facts : Calories 419.6, Fat 0.4, SaturatedFat 0.1, Sodium 10.9, Carbohydrate 43.9, Sugar 43.9, Protein 0.1
Tips:
- Make sure your ingredients are fresh. This will ensure that your dish is flavorful and delicious.
- Don't be afraid to experiment. There are many different ways to make posset, so feel free to try different flavors and combinations.
- Serve posset chilled. This will help to enhance the flavors and make it a refreshing dessert.
Conclusion:
Posset is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and refreshing flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a simple but elegant dessert, give posset a try. You won't be disappointed!
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