New Zealand Dessert Recipes
New Zealand Squares, Pavlova, Sticky Date and Ginger Pudding
The traditional desserts of New Zealand will bring personality to your sweet tooth, and make you feel as though you've found your way Down Under.
Treat your guests to a variety of tasty treats from the land down under with these traditional New Zealand desserts (puddings). See note at end of article for golden syrup substitutions.
New Zealand Squares
- 1 ¼ cup flaked coconut, divided
- 1 cup all-purpose flour
- 1 cup dates, chopped
- 1 cup sugar
- 1 tsp. baking powder
- ¼ cup butter
- 1 Tbs. golden syrup
- 1 tsp. vanilla
Grease and flour a square baking pan. Preheat oven to 325 degrees.
In large bowl, combine one cup of coconut, flour, dates, sugar and baking powder.
In heavy saucepan, melt together butter and golden syrup. Add vanilla. Pour over dry mixture, mixing until crumbly. Press into prepared pan.
Bake for 20 to 30 minutes, sprinkle with remaining coconut.
New Zealand Pavlova
- 3 large egg whites
- 1/3 cup granulated sugar
- 1 tsp. white distilled vinegar
- 1 Tbs. boiling water
- 2 cups whipping cream
- 2 cups fresh fruit (use any combination of what ever you like – strawberries, blueberries, kiwi, raspberries, bananas, peaches…)
- 1 tsp. vanilla extract
- ¼ cup powdered sugar
Preheat oven to 475 degrees. Cover a baking sheet with foil, spray lightly with cooking spray.
In large bowl, beat egg whites until they form stiff peaks. Add sugar slowly, continue beating until very stiff. Add vinegar and boiling water, continue beating until glossy surface begins to fade. Mixture should be very stiff.
Spoon meringue into center of prepared baking sheet. Shape a circle 1 ½ inches thick (about ten inches across). Form a slight indentation in center, shaping sides to be slightly higher.
Place in oven, shut the door, and turn the heat off. Leave in oven for one hour. (Do not open the oven, and be careful about movement in the house – pavlova is far more sensitive to falling than your average cake.)
After one hour, check texture of the meringue. It should be hard, with no soft spots. If soft in center, heat oven to 250 degrees F (120 C) and leave in until completely dry, checking often.
In bowl, whip cream until stiff peaks form. Beat in vanilla and powdered sugar. Spoon onto meringue. Arrange sliced fruit on top and serve.
Makes between four and six servings. If cooked correctly (as all ovens vary), the pav should be crunchy on the outside, and like marshmallow on the inside. Remember, do not open the oven at all while cooking.
Learn more about pavlova.
Sticky date and ginger pudding
- 1 cup chopped dates
- 1 ¼ cups water
- 1 tsp. baking soda
- ½ cup sugar
- 1 cup butter
- 2 tsp. ginger
- 2 eggs
- 1 ¼ cups flour
- 1 ¼ cup brown sugar
- 1 cup cream
Combine dates and water in saucepan. Simmer 10 minutes over low heat, add baking soda and dissolve. Remove from heat.
In large bowl, cream together butter and sugar. Add eggs, one at a time. Fold in flour and ginger. Add to date mixture, spoon into casserole dish. Cook uncovered for 30 minutes at 350 degrees.
While baking, combine cream and brown sugar. Simmer until melted and well combined. Spoon over pudding, serve.
Once you’ve tried these, how about a taste of hokey pokey ice cream? It’s one of the most popular treats in the country, and you can even make it at home.
If you are unable to locate golden syrup, here are a few options for substitutions: combine two parts light corn syrup with one part molasses OR equal parts honey and corn syrup. It is possible to use corn syrup, dark or light, but it will be thinner and not as sweet. If you use this option, you may want to reduce it in a saucepan to thicken.
