Butterflied Spiced Roast Chicken

This recipe came from my most recent Cuisine Magazine. It always has a 'Quick Smart' section which gives simple quick recipes by one of my favourite NZ chefs Ray McVinnie.
While it doesn't look fantastic in the photos it was really nice and quick and easy to prepare.

Butterflied Spiced Roast Chicken

Cut down each side of the backbone of a whole chicken and open it out flat.
Place in a roasting dish skin side up and rub with crushed garlic, ground cumin and cinnamon, chilli flakes, salt and extra virgin olive oil.
Roast for 1 hour at 200 degrees C then serve.

Individual Lemon Delicious Puddings

I've tried a lemon delicious pudding before but it didn't go so well. I think it had something to do with doubling the recipe?
This one however was a success!
The recipe made 8 of the little glass jars I use for desserts, although I would fill them more next time. The mixture didn't rise much.
The dessert was enjoyed by all who ate it, and by me the next night eaten cold from the fridge!

Easy, quick and yummy. I would make this again!

Individual Lemon Delicious Puddings

• 150g butter, melted
• 2 teaspoons finely grated lemon rind
• 1/2 cup lemon juice
• 1 1/4 cups SPLENDA® Granular
• 3/4 cup self-raising flour
• 1 cup milk
• 4 eggs, separated
• Icing sugar mixture, to dust
  
  • Method
  1. Step 1
     Preheat oven to 180°C/160°C fan-forced. Grease six 1 cup-capacity ovenproof dishes.
  2. Step 2
     Place butter, rind, juice, SPLENDA®, flour, milk and egg yolks in a large bowl. Whisk to combine.
  3. Step 3
     Using an electric mixer, beat eggwhites until soft peaks form. Fold one-quarter of the eggwhite into lemon mixture until combined. Gently fold in remaining eggwhite.
  4. Step 4
     Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 20 to 25 minutes or until golden and just set. Dust with icing sugar. Serve.