lumicero/recipes-ing2inst huggingface dataset:
Title: Baklava
Ingredients:
- 16 phyllo dough
- 3 walnuts
- 1 unsalted butter
- 1/2 sugar
- 1 cinnamon
- 1 honey
- 2 water
- 2 sugar
- 1/2 cream of tartar
- 1 cinnamon stick
Instructions:
1. Start melting butter in a saucepan over low heat. Remove from heat as soon as it's melted. Note: If you run out of butter as you go, just melt a bit more!
2. Grind nuts in food processor until they are a bit smaller than pea-sized.
3. Combine nuts, sugar, and cinnamon. Mix well.
4. Brush baking pan (13x9) with melted butter. Place 5 or 6 phyllo layers in bottom of pan, piece by piece, and brush with melted butter between each layer- do NOT skip this step- it makes all the difference!
5. Spread about half of the nut mixture over phyllo.
6. Continue layering Phyllo over nut mixture, brushing butter between each layer, for 5 or 6 layers.
7. Add the remaining nut mixture on your Phyllo layer.
8. Layer remaining Filo on top, brushing with butter between each layer.
9. Once you've used up all your Phyllo, brush the top and sides with butter (if there are any ends hanging over). Roll the sides down slowly until they are tucked snugly in place.
10. Using the tip of a knife, slice baklava into triangles, squares or diamonds.
11. Stick one whole clove in the middle of each diamond. Not only is this pretty, but it also helps to hold the baklava together during the baking process and once you add the syrup.
12. Before the baklava goes into the oven, wet your hands with cold water and sprinkle lightly on top of the baklava. Do this once or twice during baking. This helps to keep the top from getting too puffy.
13. Bake in a 350 degree oven for 30 minutes, then reduce heat to 300 degrees for about 30 minutes or until top becomes golden brown. Remove from oven.
14. 20 minutes before the baklava comes out of the oven, start boiling the syrup.
15. Syrup Directions:.
16. Mix all ingredients in a saucepan and boil for 10 minutes. I'd suggest staying nearby- it can boil up and out quickly, and I can't tell you how many times I've had to clean hot sugar off my stove or floor when it's overflowed!
17. When it reaches a boil, be sure to put a lid on the pan for a minute or two to allow steam to dissolve any sugar crystals. Also, be careful not to stir it after it begins to boil or else the whole syrup might be granular.
18. Gather your friends and family around as you pour hot syrup over hot baklava (it's quite dramatic!). Be careful when pouring the hot syrup- it may be too much- stop pouring once the syrup level reaches the top of the baklava. If you add all the syrup, it could turn into a sticky mess.
19. Let set overnight, so that the syrup is fully absorbed by the baklava.
Title: Graham Crackers
Ingredients:
- 1/2 shortening
- 3/4 brown sugar
- 1 vanilla extract
- 2 whole wheat flour
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 milk
Instructions:
1. In a medium bowl, cream together the shortening and brown sugar.
2. Stir in the vanilla.
3. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
4. Cover and chill dough until firm.
5. Preheat oven to 350 degrees F.
6. Grease cookie sheets.
7. On a lightly floured surface, roll the dough out to 0.125 inch thickness.
8. Cut into rectangles.
9. Place 1/2 inch apart onto the prepared cookie sheets.
10. Bake for 10-12 minutes in the preheated oven, or until crisp.
11. Edges will be golden brown.
12. Remove from baking sheet to cool on wire racks.
Title: Ekadasi Cake (No Grains)
Ingredients:
- 1/2 coconut oil
- 2 yogurt
- 4 bananas
- 1/2 sugar
- 1 1/4 powdered milk
- 1 1/4 baking soda
- 1 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Combine all wet ingredients (first 3).
3. mix in sugar.
4. In a separate bowl combine all dry ingredients (last 4).
5. Mix wet and dry ingredients together.
6. Pour into a greased 9" cake pan (can split it into 2 thin cakes and reduce cooking time by 15 min or so).
7. bake at 350 for 30-35 minutes.
Title: Chocolate Eclair Cake
Ingredients:
- 3 graham crackers
- 16 Cool Whip
- 2 instant vanilla pudding
- 3 1/2 milk
- 1
- 1/2
Instructions:
1. Prepare pudding.
2. Add almond extract and mix with Cool Whip (set aside).
3. Line bottom of 9x13-inch pan with whole graham crackers.
4. Spread half of pudding mixture on top of crackers.
5. Repeat process, ending with a layer of graham crackers on top.
6. Top with chocolate frosting (melted slightly).
7. Chill several hours or over night.
Title: Traditional Guava Cake
Ingredients:
- 12 butter
- 1 sugar
- 2 flour
- 2 eggs
- 1 baking powder
- 1 vanilla extract
- 10 guava paste
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and add sugar little by little.
3. Add eggs one at a time, followed by the vanilla.
4. Sieve flour and baking powder and mix in to the butter eggs and sugar.
5. Pour half the batter on a greased mold.
6. Place the guava paste (cut in slices) so as to cover all the batter.
7. Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.
Title: Fudge Filled Chocolate Chip Thumbprints
Ingredients:
- 1/2 butter
- 1/2 salt
- 1 vanilla extract
- 1/2 brown sugar
- 1 1/2 all-purpose flour
- 1/4 milk
- 2 confectioners' sugar
- 3/4 shortening
- 1 white corn syrup
- 2 water
- 1 vanilla extract
- 1
Instructions:
1. Cream butter, salt & vanilla till fluffy; beat in sugar.
2. Blend in flour, milk, and mini chocolate chips.
3. Shape into 1" balls. Place on ungreased baking sheet. With finger or thumb, poke depression in each.
4. Bake in 375 degree F. oven for 10-12 minutes.
5. Roll while warm in confectioners sugar. Set aside while you make filling:.
6. Melt chocolate chips with shortening; stir.
7. Cool a little.
8. Blend in corn syrup, water and vanilla.
9. Fill cooled cookies.
Title: Spiced French Bread Pudding
Ingredients:
- 7 eggs
- 3 sugar
- 3 pure vanilla extract
- 1 3/4 cinnamon
- 4 1/2 nutmeg
- 1 unsalted butter
- 1 raisins
- 1/2 salt
- 4
- 1/2
- 1
Instructions:
1. cut bread into 1 inch cubes, place in ungreased 13x9-inch pan and either dry in warm oven for a couple of hours, toast lightly in 350°F oven (preferred), or toast in 350°F oven till light brown and dry.
2. Chop or puree raisins.
3. Sift or sieve sugar, spices and salt into a plastic bag and shake to mix.
4. Heat milk, butter, eggs, yolks, raisins and sugar mixture in a sauce pan on low heat stirring constantly until butter's melted and sugar is dissolved, remove from heat if steam starts to appear.
5. (You don't want to cook the eggs just yet!)
6. Remove from heat, stir in vanilla and immediately pour custard over dried bread.
7. If desired strain mixture with a fine strainer to remove raisins and any egg chalazae.
8. Mix and press down on bread to be sure it's all covered.
9. Preheat oven to 350°F.
10. Allow custard to soak into bread cubes until cooled (about an hour).
11. Occasionally stirring to evenly distribute mixture.
12. Can be refrigerated for up-to 12 hours at this point.
13. Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan).
14. -------Variations--------------.
15. Add a cup of toasted and chopped pecans or walnuts to custard.
16. Replace 1/2 tbsp of the vanilla with another extract or liquor.
17. Add some white, cinnamon or chocolate chips to custard.
18. Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!).
19. Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a "healthy version".
20. Add some dried apple or banana to custard.
21. Use 1 cup of sugar and add 1/2 cup of maple syrup.
22. Replace up-to half the sugar with brown sugar.
23. Serve with bourbon sauce, whip cream, ice cream.
Title: Graham Cracker Torte
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 5 graham cracker squares
- 36 flour
- 3 baking powder
- 2 milk
- 1 1/4 vanilla
- 1 walnuts
- 1 butter
- 5 powdered sugar
- 1/2 milk
- 6 vanilla
- 3 crystallized ginger
- 1 walnuts
Instructions:
1. Preheat oven to 350. Grease a 15x10x1-inch pan; line bottom with waxed or parchment paper, grease paper, and set aside.
2. In a large mixing bowl, cream butter and sugar; beat in yolks.
3. Combine crumbs, flour, and baking powder. Stir in milk and vanilla.
4. Beat crumb mixture into butter mixture, 1/3 at a time, beating on low speed after each addition. Stir in walnuts; set aside.
5. Beat egg whites on medium speed until stiff peaks form. Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining whites.
6. Spread batter into prepared pan. Bake for 25-30 minutes. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
7. Make frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours.
8. Frosting: Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in milk and vanilla, then remaining sugar. Beat in additional milk, if needed, to acheive spreading consistency.
Title: Chocaroon Cake
Ingredients:
- 2 salt
- 1 white sugar
- 1/3 all-purpose flour
- 2 flaked coconut
- 1 3/4 instant chocolate pudding mix
- 1 eggs
- 1 water
- 2
- 1 1/4
- 1/3
Instructions:
1. Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks.
2. Blend in flour and coconut.
3. Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes.
4. Pour 1/3 of the batter into a greased and floured Bundt pan.
5. Spoon in coconut mixture, and top with remaining batter.
6. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.
Title: Killer Carrot Cake
Ingredients:
- 2 carrots
- 2 sugar
- 2 1/2 flour
- 1 crushed pineapple
- 1 1/2 eggs
- 1 baking powder
- 3 cinnamon
- 1 vanilla
- 2 salt
- 1 baking soda
- 1
Instructions:
1. Mix everything together and pour into a 13x9 inch pan.
2. Bake at 350 for 50 minutes to 1 hour.
3. Done when a toothpick inserted in center comes out clean.
4. Frost with cream cheese frosting.
Title: Grandmom's Gingies (gingerbread Cookies)
Ingredients:
- 1/3 shortening
- 1 brown sugar
- 1 1/2 dark molasses
- 2/3 cold water
- 6 flour
- 2 baking soda
- 1 salt
- 1 allspice
- 1 ginger
- 1 clove
- 1 cinnamon
Instructions:
1. MIX shortening, brown sugar, and molasses thoroughly.
2. STIR in water.
3. MEASURE flour by dip-level method.
4. BLEND all dry ingredients.
5. STIR in and chill.
6. ROLL 1/2 inch thick
7. Cut with 2-1/2 inch round cutter.
8. Place far apart on a lightly greased baking sheet.
9. Bake at 350 degrees for about 15 minutes or until to imprint remains when touched lightly.
10. Frost with any buttercream frosting of your choice. We use the one on the back of the 10x sugar (some of you may know what I am talking about!).
11. I am not sure to how many gingies this yields because I used a different cookie cutter, however, this recipes makes A LOT.
Title: Cake Batter Ice Cream Bread
Ingredients:
- 1 1/2 ice cream
- 3 self-rising flour
Instructions:
1. Preheat oven to 350 F.
2. Let ice cream soften at room temperature for 10-15 minutes.
3. In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
4. Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
5. Bake for 35 minutes until a toothpick inserted comes out clean.
6. Invert and allow to cool completely.
Title: Ugly Sweater Cookie Cake
Ingredients:
- 1/2 molasses
- 1/2 granulated sugar
- 2 ground ginger
- 1 ground allspice
- 1 ground cinnamon
- 1 ground cloves
- 2 baking soda
- 1/2 butter
- 1 egg
- 3 1/2 all-purpose flour
- 1 1/4 butter
- 6 powdered sugar
- 1 vanilla extract
- 2 cream cheese
- 3/4
Instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the sugar, molasses and spices until boiling, stirring occasionally.
3. Remove from the heat and quickly stir in the soda-it will froth up.
4. Stir in the butter till melted and then stir in the egg and flour.
5. Knead the mixture with your hands until it comes together to form a soft ball. Divide into 2 and wrap one in plastic wrap and set aside.
6. Roll out the other on a lightly floured board to about 1/4 “thick. Place onto the baking sheet and then cut out the jumper shape using the paring knife. Save the off cuts.
7. Roll out the other ball and repeat.
8. Finally take the offcuts from both and roll together and repeat. Bake in the oven for 12 minutes. Allow to cool completely.
9. For the buttercream; beat the butter until light and fluffy, scrape the bowl down. Add 1/3 of the sugar and beat again on a lower speed, scrape the bowl down. Add the next 1/3 of the sugar and beat again. Scrape the bowl down. Repeat with the rest of the sugar.
10. Beat in the vanilla.
11. Beat in the food color.
12. Add the cream cheese and beat in on a slow speed, so that it doesn’t turn runny. Place into the piping bag.
13. Place one of the biscuit layers onto a serving tray. Pipe the icing all over in small peaks. Place the other biscuit on top and repeat for all 3 layers.
14. Decorate the final layer with the candy balls as desired.
Title: Don't Know What to Do With Quinces?! Here's What!
Ingredients:
- 4 quinces
- 4 creme fraiche
- 3 vanilla
- 1 granulated sugar
- 5 salt
- 1
Instructions:
1. Heat oven to 400 deg F/200 deg Celsius.
2. Remove the cores of the quinces so there is a sizable hole right through the fruit. A real corer helps, otherwise use a sharp knife with a thin blade and cut out the core carefully.
3. Don't even try to peel them.
4. Place upright in a lightly greased oven dish, close together preferably.
5. Mix the creme fraiche or thick cream with the caster sugar and vanilla, and fill the cores with this mixture.
6. Sprinkle the granulated sugar generously over the 4 quinces.
7. Bake in the pre-heated oven for about 40 minutes, or until quite soft.
8. Serve warm with ice cream or warm custard.
Title: Baklawa
Ingredients:
- 15 phyllo pastry
- 2 shortening
- 2 water
- 3 water
- 1 honey
- 2 corn syrup
- 2 sugar
- 3 pecans
- 2 pistachios
- 1 cinnamon
- 1 sugar
- 1 sugar substitute
- unsweetened coconut
- coconut
- cinnamon
- butter
Instructions:
1. Open your phyllo and lay it out on a tray with a damp towel ontop to prevent it from drying!
2. Melt your shortening with 2 tbsp of water you can substitute it with butter.
3. Brush a cookie sheet with some of the butter water mixture.
4. Add one sheet of phyllo and brush some of the mixture ontop repeat with 5-7 sheets.
5. Finely chop nuts,coconut,2tbps of cinnamon and 3tbsp of sugar(if preferred with a food processor!
6. Add nut mixture onto the phyllo pastry.
7. Add the remaining phyllo/butter on top of the nuts brush the top with some more butter.
8. Cut it into the sizes and shapes you want and bake for 30-45 minutes or until golden brown at 400 F or 220°C.
9. On a nonstick pan add water sugar corn syrup or honey and 1 large cinnamon stick boil until it becomes a thick sauce like consistency and stir in a tbsp of butter stir until butter has melted.
10. Let both the sauce and baklava cool for about 30 minutes pour over sauce and enjoy!
Title: Cacao Balls
Ingredients:
- 1/4 walnuts
- 1 coconut oil
- 2 molasses
- 1
Instructions:
1. grind walnuts.
2. Roll all ingredients into a ball.
Title: Easy Tiramisu Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/3 eggs
- 1 1/4 sugar
- 1/2 mascarpone cheese
- 4 brandy
- 3
- 1/2
- 8
- 2
- 1/2
- 12
Instructions:
1. CUPCAKE DIRECTIONS.
2. Prepare cake mix as per instructions (or use your own vanilla cake recipe).
3. Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
4. Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
5. Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
6. In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
7. Bake as directed for your cake recipe.(appx 15-20 min).
8. FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
9. Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
10. Beat 2 to 3 minutes.
11. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
12. In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
13. Gently fold into Mascarpone mixture.
14. Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
15. Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
16. Enjoy!
Title: Cherry Bombs
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 2 eggs
- 1 white sugar
- 2 maraschino cherries
- powdered sugar
Instructions:
1. Drain cherries, leave in strainer over a bowl.
2. Put the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in softened butter with 2 forks. Stir thoroughly with for, continuing to cut until the mixture looks like coarse meal.
3. Beat the eggs in a medium-sized bowl and combine with sugar.
4. Add eggs and sugar mixture to the rest of the ingredients and stir until thoroughly mixed.
5. Extract small bits of dought with your fingers and wrap them around each maraschino cherry, leaving the stem sticking out.
6. Press the bottoms of the dough-wrapped cherries on a greased baking sheet.
7. Bake at 350 for 10 minutes. (Cookies will be white.).
8. Let the cookies cool on the cookie sheet. Then dip them in powdered sugar so only the cookie part it covered, not the stem.
Title: Chocolate Pinwheels
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1 butter
- 1 granulated sugar
- 2 milk
- 6 vanilla
- 1 1/2
- 12
Instructions:
1. Sift flour, baking powder and salt together , set aside.
2. Blend butter and sugar till smooth. Add the egg yolks, milk and vanilla.
3. Add the flour mixture.
4. Divide the dough. Set ine half aside and mix the other half with the melted chocolate chips.
5. Cover with plastic wrap and chill 20-30 minutes.
6. Roll out each into 1/4" in thickness.
7. Lay the 2 doughs on top of each other and roll them up like you would a jelly roll.
8. Chill for one hour.
9. Preheat oven to 400 degrees.
10. Slice cookie dough 1/8" thick. Place on an ungreased cookie tray about 1 inch apart.
11. Bake for 5-7 minutes till golden brown.
Title: Cream Puff Dessert
Ingredients:
- 1/2 butter
- 1 margarine
- 1 water
- 4 flour
- 8 eggs
- 2 1/2 cream cheese
- 2 milk
- 12 instant vanilla pudding
- Cool Whip
Instructions:
1. Bring butter or margarine and water to boil.
2. Remove from heat and add flour. Stir until all mixed well.
3. Add eggs and beat well by hand.
4. Put in 9 x 13 pan and bake at 400 for 30 minutes. Cool.
5. Mix milk and instant pudding.
6. Add softened cream cheese and beat until smooth (2-4 minutes).
7. Spread over crust.
8. Top with cool whip and drizzle with chocolate syrup.
Title: Double Chocolate Biscotti
Ingredients:
- 3 eggs
- 3/4 vanilla extract
- 1 1/3 all-purpose flour
- 1/2 cocoa powder
- 1 1/2 baking soda
- 1/8 salt
- 1 sugar
- 2 1/4 instant coffee
- 2/3 chocolate chips
- 1 hazelnuts
- 7 white chocolate
Instructions:
1. Preheat oven to 325ºF.
2. Lightly whisk together the eggs and the vanilla extract. Set aside.
3. combine the flour, cocoa powder, baking soda, salt, sugar, coffee granules, chocolate chips and hazelnuts in the bowl of an electric mixer.
4. With the paddle attachment, slowly add the egg mixture on low speed. Mix just until the dough comes together.
5. With your hands, scrape any dry ingredients from the bottom of the bowl and mix them into the dough.
6. On a lightly floured board, roll the dough into 2 logs, each about 12 inches long. Place them on a baking sheet.
7. Bake until side are firm and the tops are cracked and no longer wet looking, about 20 minute Cool to room temperature.
8. Decrease oven temperature to 300ºF.
9. Cut the logs inot slices 3/4-inch thick.
10. Place them, cut side up, on a baking sheet.
11. Bake until dry and firm, about 25 minute.
12. Melt the white chocolate in a double boiler over hot water. Whisk until smooth.
13. Line a baking sheet with parchment paper. Spread some white chocolate on a cut side of each biscotti.
14. Place the biscotti, white chocolate side down, on the baking tray. Let chocolate harden. (If it doesn't want to harden, place baking sheet in fridge for about 30 min -- this will do the trick.).
Title: Almond Espresso Biscotti
Ingredients:
- 2 flour
- 1 sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 ground cloves
- 1 coffee
- 1/2 milk
- 1 vanilla
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350. Grease and flour large baking sheet.
2. In large bowl, with electric mixer, gently combine flour, sugar, baking soda, baking powder, salt, cinnamon, and cloves.
3. In small blowl, whisk egg yolk, espresso, milk, and vanilla. Add to flour mixture. Beat until dough is formed and stir in toasted almonds and chocolate chips.
4. Place dough on floured surface and knead several times, adding flour if needed to prevent sticking. Divide dough in half. With floured hands, form each piece of dough into a flat 2 x 12-inch log. Arrange logs at least 3 inches apart on prepared baking sheet. Bake 35 minutes.
5. Cool on baking sheet 10 minutes.
6. Reduce oven temperature to 300 degrees. Place logs on cutting board and slice crosswise and diagonally, into 3/4-inch thick slices. Arrange slices on baking sheet and bake 8-10 minutes per side, or until pale golden brown.
7. Transfer to rack, cool and store in airtight container up to 1 month.
Title: Irish Currant and Raisin Cake
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 8 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 currants
- 1/2 golden raisin
- 3/4 buttermilk
- milk
Instructions:
1. Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
2. Set oven rack in middle of oven; preheat oven to 350°.
3. In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together.
4. In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth.
5. Reduce mixer speed to low and beat in half the flour mixture.
6. Stop and scrape down the bowl and beater with a rubber spatula.
7. Beat in the buttermilk, then the remaining flour mixture.
8. Give the batter a final mix with the spatula.
9. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
10. Scrape batter into the prepared pan; smooth the top.
11. Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
12. Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper.
13. Invert the cake onto another rack and cool completely.
14. Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage.
Title: Orange Blossom Rice Pudding
Ingredients:
- 1 pudding rice
- 3/4 cornstarch
- 2 1/2 ground cinnamon
- 2
- 3
Instructions:
1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
2. Bring to a boil and cook until rice is tender.
3. Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
4. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
5. While stirring the rice, slowly add the cornstarch mixture.
6. Mix in the orange blossom water and bring to a boil.
7. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
8. Cool at room temperature and then refrigerate for at least one hour.
9. Dust with cinnamon before serving.