lumicero/recipes-ing2inst huggingface dataset:
Title: Valrhona Chocolate Pudding
Ingredients:
- 1/2 vanilla bean
- 1 1/2 heavy cream
- 1/2 sugar
- 1/3 bittersweet chocolate
- 4 1/2
- 5
Instructions:
1. Put oven rack in middle position and preheat oven to 275°F.
2. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod, milk, cream, and sugar and bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over moderately high heat, stirring gently with a whisk, until chocolate is melted and mixture just boils. Remove from heat.
3. Pour mixture into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool to room temperature, stirring occasionally, about 5 minutes. Whisk in yolks, then pour through a fine-mesh sieve into a 1-quart measure, discarding pod and any other solids.
4. Divide mixture among ramekins. Bake in a water bath until puddings are just set around edge but centers wobble when ramekins are gently shaken, about 1 hour.
5. Cool puddings in water bath 1 hour, then remove from water and chill, uncovered, until cold, at least 1 hour.
Title: Corn Pudding
Ingredients:
- 1 corn
- 1 butter
- 4 eggs
- 1 sour cream
- 2
- 8
Instructions:
1. mix all ingredients in mixing bowl with a whisk or a mixer on med until blended DO NOT OVER MIX pour into a greased. 8x8 glass pan. cook in oven set @ 350 for 45 min or until done. or you can put it in a slow-cooker/crockpot for 4 hours on high and 4 hours on low.
2. I do not like it with Sour Cream but some do.
Title: Barbecued Stilton Pears
Ingredients:
- 4 unsalted butter
- 1 dessert pears
- 2 lemon juice
- 2 Stilton cheese
- 2 blue cheese
- watercress
Instructions:
1. Trim the bread to oval shapes a little larger than the pears, and thinly butter one side of each slice.
2. Peel the pears and halve them lengthwise- scoop out the cores using a teaspoon.
3. Cut a thin sliver off the rounded side of each pear half to make it stand level.
4. Heat the grill to high.
5. Put the pear halves in a pan of water with the lemon juice, and bring to the boil.
6. Remove the fruit with a slotted spoon, or tip into a sieve to drain; pat dry.
7. Place a pear half, cut side up, on each bread slice.
8. Cover with cheese slivers, making sure no cheese hangs over the edge.
9. Place the pears, still on the bread, in the grill pan, and grill until the cheese bubbles.
10. Place each pear on a small warmed plate, garnish the narrow end of each pear with watercress and serve at once.
Title: Graham Cracker Pudding
Ingredients:
- 1 gelatin
- 1 milk
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 graham crackers
- 16
Instructions:
1. Dissolve gelatin in cold milk.
2. Beat egg yolks and sugar together.
3. Add a little of milk mixture if too thick.
4. Add yolk and sugar mixture to milk and gelatin.
5. Cook in double boiler until it coats a spoon.
6. Stir often as it cooks.
7. Cool and add vanilla, whipped cream, and fold beaten egg whites into cooked mixture.
8. Put half of crushed crackers in bottom of dish.
9. Add cooked mixture.
10. Top with rest of crumbs.
Title: Boston Cream Cupcakes
Ingredients:
- 20 -24 prepared vanilla pudding
- 2 vanilla extract
- 1 heavy cream
- 1
Instructions:
1. Mix vanilla and pudding together and place into decorator's gun with a large enough opening to inject pudding into the cupcakes.
2. Gently poke the decorator gun into the center of each cupcake and inject about 1 Tbsp pudding into the cupcake (it is fine if some puffs out the top a bit).
3. Once all cupcakes have been injected, cover and chill them while making the topping.
4. Heat cream in a saucepan on medium heat just until the sides start to have tiny bubbles; don't walk away from the pan.
5. As soon as it gets to this point, remove from the heat and add chocolate chips, whisking fiercely until the chips have melted and everything is smooth (the heated cream should be hot enough to melt the chips).
6. Set out some wax paper and grab your slightly chilled cupcakes.
7. Spoon some of the topping onto the center of a cupcake, covering the pudding opening, adding more topping around the edges to cover the top of cupcake completely with the topping.
8. Set cupcake onto the wax paper to cool.
9. Repeat until all cupcakes are covered with the topping, then place into a covered container and chill at least 1 hour, the topping will get firmer but not hard.
10. You may have extra topping, in fact, I look forward to having extra topping to use on top of ice cream; store extra topping in covered container in the fridge up to 1 week.
Title: Strawberries With Lemon-Honey Syrup
Ingredients:
- 1/3 liquid honey
- 1/2 lemon rind
- 2 lemon juice
- 2 fresh strawberries
Instructions:
1. Mix together honey, lemon rind and juice; let stand for at least 30 minutes.
2. Spoon halved strawberries into dessert dishes. Pour over sauce.
Title: Old-Fashioned Banana Pudding
Ingredients:
- 1/3 all-purpose flour
- 1 salt
- 2 1/2 milk
- 1 sweetened condensed milk
- 2 vanilla extract
- 2 bananas
- 3 sugar
- 45
- 4
- 1/4
Instructions:
1. Mix flour and salt in a large sauce pan.
2. Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
3. Stir in vanilla.
4. Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
5. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
6. Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
7. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
8. Beat the egg whites at high speed with a mixer until they foam.
9. Add the sugar gradually, and keep beating until stiff peaks form.
10. Spread this over the top of the pudding, forming a seal to the edges.
11. Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
12. Allow to cool 30 minutes before serving.
13. Refrigerate unused portions.
Title: Grandma's Macaroni Pudding
Ingredients:
- 1 macaroni
- 5 eggs
- 600 milk
- 3 sugar
- 1 vanilla extract
- 1 salt
- ground nutmeg
Instructions:
1. Cook the macaroni in salted water and drain.
2. Whisk remaining ingredients together, add macaroni.
3. Pour into ovenproof vessel of your choice (I use a Pyrex rectangular dish)sprinkle nutmeg on top and bake for about 45 minutes at 170°C This time can vary depending on the quantity of custard and macaroni. And of course on how firm or soft you want it to set. Note that I tend to just watch the custard, and take it out of the oven when it's set. Depends on how wet the macaroni was, how big eggs are, if I sub cream inches.
4. I've made some changes to this recipe (added some eggs, increased heat and cooking time, as well as upping sugar) so hopefully people meet with more success. I posted the recipe as written in Grandma's cook book, but have since experimented and found she must be like famous chefs, never record the actual recipe, in case some one else copies!
5. Hoping for feedback about how this version goes.
Title: Feather Sponge Cake (Amy's Grandma's)
Ingredients:
- 6 eggs
- 1/2 water
- 1 1/2 sugar
- 1/2 vanilla extract
- 1/2 flour
- 1 1/2 salt
- 1/4 cream of tartar
- 3/4
Instructions:
1. Beat egg yolks until thick and lemon colored.
2. Add water and continue beating until thick.
3. Gradually beat in sugar, then the extracts.
4. Fold in flour, a little at a time.
5. Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
6. Fold this carefully into the cake mixture.
7. Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
8. Invert pan to cool.
Title: Coconut Cream Pudding
Ingredients:
- 1 sugar
- 1 salt
- 1/4 cornstarch
- 3 milk
- 4 eggs
- 1 flaked coconut
- 1/2 pure vanilla extract
- 1/2
Instructions:
1. In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.
2. In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and extracts. Cool to lukewarm without stirring.
3. Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm or cold. Yield: 9 servings.
Title: 5 - Minute Brownies
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1/2 flour
- 1/2 cocoa powder
Instructions:
1. Melt butter until soft but NOT runny.
2. Cream butter and sugar in a large boal.
3. Add eggs and vanilla to the sugar cream. Mix well until smooth.
4. In a separate boal (Small or medium boal will work), stir flour and cocoa- powder thgeather.
5. Add flour mix to egg mix.
6. Grease a glass pie pan, coat with sugar.
7. Pour you brownie mix into your pie pan.
8. Microwave for 41/2 - 5 minutes.
9. Let sit until cool and eat.
Title: Madelines
Ingredients:
- 125 butter
- 1/2 caster sugar
- 2 eggs
- 1 vanilla essence
- 1 flour
- 2 baking powder
- 2 milk
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each additiong.
3. Stir in vanilla.
4. Sift flour and baking powder. Fold into creamed mixture.
5. Add milk to give a soft dropping consistency.
6. Half fill 12 small grease moulds with mixture.
7. Bake at 200C (400F) for 8 minutes or until cakes spring back lightly when touched.
8. Leave in tin for 5 minutes before turning out onto a cooling rack. (If they last that long).
9. Eat on it's own, or with jam and/or cream.
Title: Fruit Romanoff
Ingredients:
- 5 sugar
- 4 -6 sugar
- 1 Curacao
- 1/4 pure vanilla extract
- 1/4
- 1/2
Instructions:
1. Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur.
2. Toss lightly.
3. Cover and refrigerate for 20 minutes.
4. Meanwhile, chill a medium bowl and beaters for whipping the cream.
5. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip.
6. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens.
7. Add the vanilla.
8. For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt.
9. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters.
10. To serve, spoon the fruit into wine glasses or dessert dishes.
11. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit.
12. Serve immediately.
Title: Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 2 eggs
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 pure vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 walnuts
- 1
Instructions:
1. Grease the slow cooker insert with butter or vegetable oil. Cut a piece of waxed paper to fit the bottom and grease the waxed paper.
2. In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy. In a separate bowl, stir the flour, baking soda, and salt together. Stir the dry ingredients into the butter mixture. Stir in the chocolate chips and walnuts until well blended.
3. Spoon the dough evenly into the slow cooker and smooth the top. Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean. Set the lid slightly ajar for the last 30 minutes.
4. Turn off the heat and remove the insert from the slow cooker. Allow to cool in the insert for 30 minutes. Invert onto a wire rack. Cut the cake in half lengthwise, then cut each piece crosswise into slices. Serve warm or at room temperature.
5. note: This recipe was originally prepared in an oval, five-quart slow cooker.
Title: Dutch Letters
Ingredients:
- 1 butter
- 4 Wondra Flour
- 1 water
- 2 almond paste
- 1 sugar
- 2 eggs
- 3 vanilla
- 1
Instructions:
1. Dough: Mix butter and flour.
2. Stir in water and mix to form dough.
3. Chill overnight.
4. Filling: Beat almond paste until smooth. Add eggs, sugar and vanilla; mix well.
5. Chill overnight.
6. Assembly: Divide dough and filling into 14 equal parts.
7. Roll 1 piece of dough into a 14x4&1/2-inch strip, then take 1 part of almond filling and spread it down the center of dough strip.
8. Lap one side of dough over the filling, then the other side and pinch seam shut from end to end.
9. Shape into an "S" shape and place on greased cookie sheet with seam on bottom.
10. Brush tops with beaten egg whites and sprinkle with sugar; prick with fork every 2-inches or so to allow steam to escape.
11. Repeat with rest of dough and filling.
12. Bake at 400°F for 30 minutes.
13. *These can be made and frozen before or after baking.
Title: Velvety Chocolate Pots De Crème
Ingredients:
- 3 bittersweet chocolate
- 1/4 icing sugar
- 1/4 cocoa powder
- 1 flour
- 1 2% low-fat milk
- 1/4 homogenized milk
- 1 vanilla
- 1/4 ground cardamom
- 2 icing sugar
- 1/2
Instructions:
1. In a saucepan,whisk 1/4 cup icing sugar with cocoa and flour.Slowly whisk in 1/4 cup milk until evenly mixed,then gradually whisk in remaining milk. Place over medium heat.Bring to a boil,stirring constantly,4 minutes. Remove from heat.Stir in chocolate,vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth,1 minute.
2. Spoon into 2 small glasses,dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours,preferably overnight, or up to 3 days. Just before serving cream and 2 teaspoon icing sugar in a small bowl. Using electric mixer,beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.
Title: Pie Plate Apple Crisp
Ingredients:
- 5 apples
- 2 lemon juice
- 1/8 sugar
- 1 flour
- 1/2 flour
- 1/2 brown sugar
- 1/2 oatmeal
- 1/2 baking soda
- 1/2 cinnamon
- 4 butter
Instructions:
1. Mix dry ingredients together, (except for the 1/8 cup sugar and the 1 Tbl. flour, as that gets mixed with the apples.), then cut in softened butter.
2. Put lemon juice in a glass pie plate. Peel, core and slice apples, putting in pie plate as you go, mixing with the lemon juice.
3. Mix the 1/8 cup sugar with the 1 Tbl. flour, mix into apples.
4. Top with crumb topping.
5. Bake at 350 degrees for 50 minutes.
6. Serve warm with ice cream.
Title: Orange Icebox Cake
Ingredients:
- 1 sugar
- 1 cornstarch
- 3 butter
- 1/2 heavy cream
- 1
- 3
- 1
Instructions:
1. Beat egg yolks in the top of a double boiler.
2. Blend sugar, peel and corn starch; add to egg yolks.
3. Stir in orange juice.
4. Cook over boiling water, stirring constantly, until thick.
5. Allow mixture to cool.
6. Beat egg whites and cream TOGETHER until soft peaks form.
7. Fold into cooled orange mixture Slice cake into two layers.
8. Place bottom layer on large serving plate.
9. Spread 1/2 of the custard onto the bottom layer.
10. Place the other layer on top of the custard and top with remaining custard.
11. Refrigerate overnight.
12. While cake is chilling, some custard may"escape" from the middle- just spoon in back on the top.
Title: Bread Pudding With Apples, Pecans and Raisins
Ingredients:
- 4 unsalted butter
- 1 brown sugar
- 1/2 pecan halves
- 1/2 orange, juice and zest of
- 1 apple cider
- 1/4 vanilla extract
- 1 granny smith apple
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.
8. makes x servings.
Title: Baked Pears in Maple Syrup and Apple Brandy
Ingredients:
- 1 1/2 pure maple syrup
- 6 bosc pears
- 3 white sugar
- 1 fresh lemon juice
- 3 calvados
- 2 unsalted butter
- 1 heavy cream
Instructions:
1. Preheat oven to 350 degrees F.
2. Put maple syrup in a shallow bowl.
3. Cut a thin slice from the bottom of each pear so that the pears will stand upright. Dip and roll each pear in maple syrup to coat completely, reserving remaining syrup. Transfer pears as coated to a 9 inch square baking pan, standing them upright.
4. Sprinkle pears with 2 tbsps. of the white sugar, holding by stems and tilting to coat sides. Stir lemon juice, 2 tablespoons of the Calvados and butter into the reserved syrup and pour around pears in pan.
5. Bake pears, uncovered, in the middle of the oven until the undersides are tender when pierced with a knife, about 30 minutes.
6. Beat cream with the remaining tbsps. of sugar and Calvados with an electric mixer until it holds soft peaks.
7. Divide pears and syrup among 6 plates and serve warm, with the whipped cream on the side.
Title: Cookie Pops
Ingredients:
- 1/4 creamy peanut butter
- 20 shortening
- 10
- 4
- 1
Instructions:
1. Spread peanut butter over the flat side of 10 vanilla wafers (about 1 teaspoon on each). Top each with a popsicle stick and another vanilla wafer. Place on wax paper-lined baking sheet and freeze for 7 minutes.
2. In a small microwave safe bowl, melt candy coating and shortening; stir until smooth.
3. Dip cookie pops into melted chocolate, allowing excess to drip off. Return pops to baking sheet.
4. Decorate with M&M's Miniature Baking Bits.
5. Freeze for 5 to 6 miniutes or until chocolate is set.
6. Store in an airtight container at room temperature.
Title: Rita's Lemon Cookies "tarralli's"
Ingredients:
- 1 butter
- 5 flour
- 5 baking powder
- 2 sugar
- 1 salt
- 5 eggs
- 2 sour cream
- 1 powdered sugar
- 1
Instructions:
1. First cream the butter and sugar.
2. Second, beat your eggs. Next add your eggs, extract and sour cream to the creamed butter. Then in a separate bowl combine all of your dry ingredients. Lastly, add the dry ingredients to the egg & butter mixture. On a cookie sheet roll out 120 small balls. Bake at 350 for 12 minutes.
Title: Ila's Pear Cake
Ingredients:
- 2 pears
- 2 flour
- 3/4 sugar
- 2 light brown sugar
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 egg
- 1/2 almond paste
- 2 lemon juice
- 1 cinnamon
- 2 sugar
- 1 flour
- 2 unsalted butter
- vanilla ice cream
- creme fraiche
Instructions:
1. Peel, core and slice pears.
2. Preheat oven to 350 degrees Fahrenheit.
3. Butter an 8 inch baking dish.
4. In a food processor, pulse 2 cups of flour with 3/4 cup of sugar, light brown sugar, baking powder and salt.
5. Add the butter and pulse until the mixture resembles coarse meal.
6. Add the egg and pulse just until combined.
7. Turn the dough out onto a work surface and knead several times.
8. Divide the dough roughly in half; leave one piece slightly larger.
9. Flatten into disks, wrap in plastic and refrigerate for 20 minutes.
10. Wipe out the food processor; add the almond paste, lemon juice, cinnamon, 2 tablespoons sugar and 1 tablespoon flour.
11. Process until smooth.
12. Scrape into a bowl and gently stir in the pear slices.
13. On an unfloured work surface, roll out the larger piece of dough to an 11" square.
14. Put the dough into the baking dish, pressing it three quarters of the way up the side.
15. Spoon the pear filling into the cake pan in an even layer.
16. Roll out the remaining dough to an 8 1/2" square.
17. Set the dough on top of the pears and press the rim to seal.
18. Bake for 55 minutes or until golden brown.
Title: ' Yellow Flag' Dessert Skewers
Ingredients:
- 1 fresh pineapple
- 1 honey
Instructions:
1. Soak 8 wood skewers in water; preheat an outdoor grill or grill pan to medium-high.
2. Alternately thread 4 cubes each of pineapple and pound cake on each skewer.
3. Grill, turning once, until lightly charred, about 1 minute per side.
4. Drizzle with honey.
Title: Tunnel of Fudge Cake
Ingredients:
- 1 3/4 sugar
- 1 3/4 butter
- 6 eggs
- 2 powdered sugar
- 2 1/4 all-purpose flour
- 3/4 walnuts
- 2 powdered sugar
- 3/4 milk
- 1/4
- 4 -6
Instructions:
1. Grease and flour a 12 cup bundt pan or 10 inch tube pan.
2. In large bowl, beat butter and sugar till fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Gradually add 2 cups powdered sugar, flour and cocoa.
5. Stir in nuts by hand.
6. Spoon batter into pan; spread evenly.
7. Bake at 350 F for 58-62 minutes.
8. Note: you won't be able to test for doneness since the filling is soft, so accurate temperature and timing is key.
9. Cool in pan 1 hour.
10. Invert on serving platter and cool completely.
11. In a small bowl, combine all glaze ingredients adding enough milk for desired spreading consistency.
12. Spoon over cake, drizzling down sides.
13. Store tightly covered.
Title: Easy Creeping Crust Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 1 flour
- 3/4 baking powder
- 1/2 white sugar
- 2 milk
- 1/2 white sugar
Instructions:
1. Preheat oven to 350 degrees.
2. While oven starts to preheat, place butter (or margarine) in an 8"x8" pan, and place in oven to melt butter.
3. In a mixing bowl, combine flour, baking powder, 3/4 cup sugar and milk- Mix well to combine.
4. Remove pan from oven and pour batter mixture on top of melted butter-*DO NOT MIX TOGETHER!*.
5. In a small saucepan, heat fruit and 1/2 cup sugar until warmed and gently spoon fruit mixture over batter.
6. Bake for 35 minutes or until crust is golden brown.
Title: Chocolate Munchkin Snowballs
Ingredients:
- 12
- 1
Instructions:
1. In a double boiler melt wafers.
2. Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
3. Place on wax paper or foil,pull out toothpick if used.
4. sprinkle with edible glitter.
5. Let dry and serve.
Title: Double Ginger Cookies (Lower Fat)
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 3/4 crystallized ginger
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground ginger
- 1 1/4 sugar
- 1/2 unsweetened applesauce
- 1/4 canola oil
- 1 lemon zest
- 1 lemon juice
- 1/4 vanilla extract
Instructions:
1. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.
2. Combine 1 cup sugar, applesauce, oil, lemon zest, juice and vanilla. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
3. Preheat oven to 350°. Coat 2 baking sheets with nonstick cooking spray.
4. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
5. Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets. Bake for 15 minutes or until lightly browned.
6. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Title: Caramel Mud Cake
Ingredients:
- 185 butter
- 150 white chocolate
- 1 brown sugar
- 1/3 golden syrup
- 1 milk
- 1 1/2 plain flour
- 1/2 self-raising flour
- 2 eggs
- 1/2 white chocolate
- 300
Instructions:
1. Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
2. Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
3. Transfer to large bowl to cool for 15 minutes.
4. Fold in sifted flours then add eggs 1 at a time.
5. Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
6. Stand cake in pan 30 minutes and then turn onto wire rack to cool.
7. Spread top and side with white chocolate ganache.
8. White chocolate ganache:
9. Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.