lumicero/recipes-ing2inst huggingface dataset:
Title: Butter Cake With Creamy Chocolate Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 confectioners' sugar
- 4 unsalted butter
- 3 1/2 salt
- 8 vanilla extract
- 1/8
- 1/2
- 2
Instructions:
1. For cake:.
2. Position the rack in the lower third of the oven and preheat to 350°F.
3. Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
4. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
5. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
6. Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
7. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
8. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.)
9. Continue beating until the mixture is ivory-colored.
10. The entire process of adding and beating the eggs should take 3 to 4 minutes.
11. Reduce the mixture speed to low.
12. Add the flour mixture in four additions, alternating with three additions of the milk.
13. After each addition, beat until smooth and scrape down the sides of the bowl.
14. Beat in the vanilla with the final addition of milk.
15. Spread the batter evenly in the prepared pans.
16. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
17. Transfer the layers to wire cooling racks and cool for about 10 minutes.
18. Invert layers onto the racks or plates and remove the pans; peel off the paper liners and cool completely.
19. Frost and fill cake when completely cooled.
20. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.).
21. For frosting:.
22. In a small bowl, melt the chocolate over a skillet of hot, not simmering, water, stirring occasionally until smooth.
23. Remove from the heat and let stand until tepid.
24. In a food processor fitted with the metal blade, pulse the sugar, butter and salt to combine.
25. With the machine running, add the milk and vanilla and process until smooth.
26. Add the cooled chocolate and process until well blended and creamy; use immediately.
27. (The frosting can be stored, covered airtight, in the refrigerator for up to 3 days, or frozen for up to 3 months. Bring the frosting to room temperature and beat vigorously before using.
28. Frosting makes about 2 1/2 cups. Enough for a 9-inch two-layer cake.
Title: Luscious Cream Puffs
Ingredients:
- 1 frozen puff pastry
- 1 milk
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Unfold pastry on a lightly floured surface, and roll into a 10 inch square.
3. Cut into 9 circles with a 3 inch cookie cutter.
4. Place 2 inches apart on baking sheet.
5. Bake 10 minutes.
6. Remove to wire racks, and cool completely.
7. Meanwhile, beat pudding mix and milk in a medium bowl with whisk for 2 minutes.
8. Stir in whipped topping, and refriderate for 15 minutes.
9. Melt chocolate as directed on package.
10. Split pastry rounds, and fill with pudding mixture.
11. Drizzle with chocolate.
Title: Sweet and Salty
Ingredients:
- 1 marshmallows
- 2 cheese
- 2
Instructions:
1. Place a slice of cheese on each cracker.
2. Split the marshmallow in half and put each half on a cracker with cheese.
3. Place in the microwave for about 10 seconds or until the marshmallow starts to expand.
Title: Apple Cobbler - Rum and Raisin
Ingredients:
- 1 seedless raisin
- 150 dark rum
- 6 granny smith apples
- 185 caster sugar
- 235 plain flour
- 80 raw sugar
- 80 unsalted butter
- 1 1/2 baking powder
- 1 bicarbonate of soda
- 1 salt
- 1 1/2 vanilla essence
- 270 buttermilk
Instructions:
1. In a small saucepan, just cover raisins with water and simmer for a few minutes. Add dark rum, stir. Turn heat off.
2. Spray an oven-proof dish with cooking spray. Place apples into dish and sprinkle castor sugar on top.
3. Pour rum and raisin mixture over the top and mix. I use clean hands.
4. Cook in a 200C oven for 30 minutes.
5. To prepare the cobbler mix the flour, sugar, butter, baking powder, bi-carb soda and salt place in a food processor & blend for 30 seconds and pour into a bowl. Make a well in the centre and add vanilla essence and buttermilk. Combine.
6. Spray six ramekin dishes with cooking spray, divide the rum and raisin mix and top each with the cobbler mix.
7. Place ramekins on a tray and cook in the oven at 200C for 20 minutes or until browned.
8. Serve warm with cream if desired.
Title: Toasted Coconut Pudding Cake
Ingredients:
- 1 instant coconut pudding mix
- 1 eggs
- 4 water
- 1/2 sugar
- 1 1/4 water
- 1 1/2 butter
- 1/2 vanilla
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350° & grease and flour lightly the baking pan.
2. Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
3. Bake in 13x9-inch pan for 32-35 minutes at 350° or until toothpick inserted in middle of cake comes out clean.
4. Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
5. Cool, then pour over cake.
Title: Blueberry-Apple Tortillas
Ingredients:
- 1 fresh blueberries
- 1 blueberries
- 1 vanilla extract
- 2 sugar
- 1/2 ground cinnamon
- 6 7-inch flour tortillas
- 2 butter
- margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a cookie sheet and set it aside.
3. In a medium saucepan over medium-low heat, heat apple filling until warm.
4. Stir in blueberries and vanilla; cover to keep warm.
5. In a small bowl mix sugar and cinnamon until combined; set aside.
6. To assemble the tortillas: Brush each tortilla generously with the melted butter.
7. Sprinkle the top with the sugar-cinnamon mixture and place 1/6 blueberry-apple mixture down center.
8. Fold bottom of the tortilla to partially cover the filling; fold in side to enclose filling completely.
9. Place the tortillas on the prepared cookie sheet and bake for 5 minutes, just to warm the tortillas.
10. Place the tortilla on individual serving plates, garnish with additional blueberries and confectioners sugar, if desired.
Title: Low-Fat, Easy Tiramisu
Ingredients:
- 1 light cream cheese
- 1 ricotta cheese
- 1 vanilla
- 1/2 sugar
- 1 Kahlua
- 2 rum
- 24 ladyfingers
Instructions:
1. Mix first four ingredients in mixer or food processor at higher speed until creamy smooth.
2. Brew coffee and mix with alcohol.
3. Lay half of ladyfingers in a 7 x 11 inch pan that's at least 2 inches deep. Drizzle half of coffee mixture evenly over the lady fingers.
4. Put half of cheese mixture evenly over the lady fingers.
5. Lay the remaining ladyfingers over the first layer.
6. Drizzle the remaining coffee over the ladyfingers and spread the rest of the cheese mixture over top.
7. Lightly sprinkle top with cocoa powder through a strainer or sifter.
8. Cover with saran wrap and refrigerate for at least 6 - 8 hours. If preparing the day before, decrease the coffee amount by 1/4 to 1/8 cup.
Title: Oatmeal Gingerbread (Scottish)
Ingredients:
- 3/4 all-purpose flour
- 1/4 oatmeal
- 1/4 light brown sugar
- 2 butter
- 2 1/2 black treacle
- 1 ground ginger
- 1 mixed spice
- 1 Scottish Mixed Spice
- 1 egg
- 3 baking soda
- milk
Instructions:
1. Preheat oven to 350°F.
2. Line a seven inch square baking pan with greaseproof paper which has been well buttered.
3. Melt the 2 ounces butter, sugar and treacle in a saucepan over a low heat.
4. Sift the flour and baking soda into a bowl.
5. Add the oatmeal and spices.
6. Add the melted butter and treacle mixture, beaten egg and the milk to the bowl, stirring well until completely blended.
7. Pour into the baking pan and bake about 45 minutes.
8. Allow the cake to cool for ten minutes before turning out onto a wire rack.
9. Serve with a dollop of sweetened whipped cream or vanilla ice cream.
Title: Chocolate Fondue
Ingredients:
- 8 chocolate
- 8 heavy whipping cream
- 1 1/2 Grand Marnier
Instructions:
1. Heat cream and liqueur in dessert fondue pot on medium heat.
2. Add chocolate and stir until chocolate is melted.
3. Place dessert pot over a tea candle to keep warm.
4. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies.
Title: Chocolate Apricot Bread Pudding
Ingredients:
- 1 eggs
- 3 half-and-half
- 2 sugar
- 1/2 vanilla
- 1 1/2 bittersweet chocolate
- 5
- 1/3
- 2
Instructions:
1. Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
2. Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan <U+0096> you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
3. Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up <U+0096> you may need to coax it a bit by spooning some of the liquid over the top.
4. Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
5. If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).
Title: Date-Chocolate Chip Cake
Ingredients:
- 1 1/4 boiling water
- 8 dates
- 1 baking soda
- 1 3/4 unbleached all-purpose flour
- 1/3 sugar
- 1/2 brown sugar
- 1/2 canola oil
- 1 baking soda
- 1 vanilla
- 1/2 salt
- 1 1/2 brown sugar
- 1/4 unbleached all-purpose flour
- 1/4 butter
- 1
Instructions:
1. In a large bowl, pour boiling water on dates.
2. Stir in 1 tsp baking soda. Cool about 15 minutes.
3. Make chocolate chip topping ( mix all ingredients ). Set aside.
4. Heat oven to 350ºF .
5. Stir remaining ingredients into date mixture.
6. Pour into greased 9X13-inch pan.
7. Sprinkle with topping.
8. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
9. Cool completely before serving ( about 2 hours ).
Title: Lemon Lavender Cookies
Ingredients:
- 1 1/4 sea salt
- 1/4 baking soda
- 1/4 lemon zest
- 2
- 1/4
- 3
- 1
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.
Title: Granny's Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 strawberries with sugar
- 1 1/4 eggs
- 2/3 salt
- 4 butter
- 1 frozen strawberries
- 3/8 powdered sugar
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375°.
2. Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
3. Use two or three tablespoons of cake mix to dust the greased cake pans.
4. In a large mixing bowl, combine cake mix and gelatin and salt.
5. Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
6. Divide cake mix equally between two or three cake pans.
7. Quickly place cake pans in the oven and immediately reduce heat to 350º.
8. Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
9. Cool in pan, on wire rack for 15 minutes.
10. Remove from pan.
11. I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
12. For frosting: Mix butter on low speed for 1 or 2 minutes.
13. Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
14. About 4 minutes.
15. When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
16. Place the second layer on the first and put a thin layer of frosting on it.
17. Top with the third layer and frost top and sides with remaining frosting.
18. If you only make two layers use a thicker layer of frosting between the two layers.
19. Allow cake to sit for at least four to six hours before serving.
20. Overnight is much better.
Title: Heart-Healthy Lemon Poppy-Seed Cake
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 all-purpose flour
- 1/4 poppy seed
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 fat-free buttermilk
- 1/4 canola oil
- 1 vanilla extract
- 2 lemon zest
- 2 lemon juice
- 2 eggs
- 2 sugar
- 1 1/4 confectioners' sugar
- 3/4 confectioners' sugar
- 3 lemon juice
- 1 water
Instructions:
1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
2. Toast poppy seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
3. Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.
4. Beat eggs, egg whites and sugar in large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes.
5. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.
6. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.
7. To prepare the glaze: Sift 3/4 cup confectioner's sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch deep holes all over the cake with a skewer. Coat the warm cake with glaze using a pastry brush. Let cook completely. To serve, set the cake on a serving plate and dust with confectioner's sugar.
Title: Shortbread Caramel Brownie Bars
Ingredients:
- 1 1/2 butter
- 2 1/2 flour
- 1 1/4 sugar
- 2 cornstarch
- 12 eggs
- 1/4 vanilla
- 10 baking powder
- 3 salt
- 1
- 1/2
- 1/4
Instructions:
1. Cut 1 cup of the butter into chunks. In the bowl of a food processor, combine 2°C of the flour, 1/2°C sugar, the cornstarch and the butter chunks. Whirl until dough comes together. Press evenly over the bottom of a buttered 9 x 13-inch baking pan. Bake in a 325° oven until top feels dry and is just beginning to brown, about 25 minutes. Let cool completely.
2. Meanwhile, unwrap caramels and place them in a microwave-safe bowl with milk. Cook in microwave on full power for 1 minute. Stir mixture, then cook and stir at 30-second intervals until melted and smooth, about 3 minutes longer. Spread caramel mixture evenly over cooled crust and chill until firm, about 20 minutes.
3. In a large bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chocolate and remaining 1/2°C butter often until melted and smooth. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in remaining 3/4°C sugar, eggs and vanilla until well blended. Stir in remaining 1/2°C flour, baking powder and salt until well blended.
4. Pour chocolate mixture over caramel layer and use a knife or spatula to spread level, completely covering caramel.
5. Bake in a 350° oven until a wooden skewer inserted into the chocolate layer comes out clean, 35 to 40 minutes. Let cool completely, then cut into 24 bars.
Title: Microwave Pineapple Upside Down Cake
Ingredients:
- 3 butter
- 1/2 margarine
- 1 brown sugar
- 6 -10 pineapple
- 1 maraschino cherries
Instructions:
1. Put butter and sugar in 8 inch round micro proof baking dish.
2. Cook on simmer LO for 2 minutes, or until butter is melted.
3. Stir and spread evenly in bottom of dish.
4. Drain pineapple and reserve juice.
5. Arrange pineapple slices atop brown sugar and butter mixture.
6. Dot with cherries.
7. Prepare packaged cake mix according to directions, reducing required liquid by one tablespoon.
8. Substitute 1/3 cup pineapple juice for part of liquid.
9. Pour batter carefully into baking dish.
10. Cook on simmer LO for 4 minutes.
11. Rotate dish 1/4 turn.
12. Cook on simmer LO for 3 minutes.
13. Rotate dish 1/4 again.
14. Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean.
15. Cool for 5 minutes.
16. Invert onto serving plate.
17. Serve warm or cold, topped with whipped cream.
Title: Chilled Almond Pudding With Honey Syrup
Ingredients:
- 750 milk
- 100 caster sugar
- 40 vanilla bean
- 80 plain yogurt
- 1/2 lime, juice of
- 150 honey
- 1 water
- 150 cardamom seed
- 50
- 1/2
- 2
Instructions:
1. For the syrup: Combine all the ingredients except the orange blossom water in a saucepan and simmer for 5 minutes. Set aside and allow to cool.
2. Whisk the milk with the rice flour, almond meal and sugar until combined and pour into a heavy-based pot. Add vanilla bean.
3. Gently heat, stirring with a wooden spoon until the mixture boils and thickens.
4. Reduce the heat and continue to cook, stirring for a couple of minutes. The mixture should be thick but of a pouring consistency - add more milk if the mixture has become too thick.
5. Remove and discard the vanilla bean. Stir in the yogurt and lime juice.
6. Pour the mixture into little serving bowls and refrigerate until chilled.
7. Just before serving, pour the syrup over.
Title: Red Velvet Swiss Roll Bites
Ingredients:
- 3 eggs
- 1 sugar
- 1 cake flour
- 1/4 cocoa powder
- 1/4 salt
- 1/3 water
- 1 vanilla
- 1 butter
- 1/2 vegetable shortening
- 1/4 marshmallow cream
- 7 vanilla
- 1 salt
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a half sheet pan (17×12 inches), then line with parchment paper.
3. Butter the paper and sides of pan and dust with cocoa powder.
4. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar, and 2 tablespoons of cocoa powder.
5. Whisk almost constantly until mixture is warm to the touch.
6. Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch.
7. Stir in vanilla.
8. Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture.
9. Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture.
10. The batter should now fall in thick ribbons.
11. Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched.
12. Allow cake to cool.
13. Meanwhile, beat together the butter, shortening, vanilla, marshmallow fluff, salt and powdered sugar until smooth.
14. When cake is almost fully cooled, spread the filling evenly over it.
15. Carefully roll the cake up, being careful not to break the cake or squish out the filling (this will probably happen, so don’t panic.
16. When it is rolled up, place in the freezer to set for about 20 minutes.
17. Remove the rolls from the freezer and cut the roll into equal slices 1/2–1 inch wide.
Title: Rocky Mountain Coconut Cake
Ingredients:
- 1 real butter
- 2 granulated sugar
- 4 eggs
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 milk
- 1 vanilla extract
- 1 coconut
- 1 1/2 sugar
- 1/2 water
- 2 coconut
- 2 1/2 raisins
- 2 currants
- 1
Instructions:
1. For the cake:
2. Preheat oven to 350°F.
3. Grease and flour three 9-inch round cake pans.
4. Cream butter; gradually add sugar, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
7. Mix well after each addition.
8. Stir in vanilla.
9. Pour batter into prepared cake pans.
10. Bake for 25 to 30 minutes OR until a wooden pick inserted in center comes out clean.
11. Cool in pans 10 minutes; remove layers from pans and let cake cool completely.
12. Spread Rocky Mountain Filling between layers and top with coconut.
13. For the filling:
14. Combine sugar and water in a heavy saucepan.
15. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved.
16. Beat egg whites until foamy.
17. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.
18. Turn mixer to high speed and continue beating until stiff peaks form and mixture is thick enough to spread.
19. Stir in coconut, raisins, currants and almonds.
Title: Giant Almond Joy Cookie
Ingredients:
- 1 butter
- 2 1/4 all-purpose flour
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 3 cocoa powder
- 1 salt
- 1 baking soda
- 1 vanilla
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter, sugar, and brown sugar.
3. Beat in the vanilla and the eggs one at a time until completely incorperated.
4. In a seperate bowl sift together flour, cocoa powder, salt, and baking soda.
5. Add the flour mixture 1/2 cup at a time waiting until each portion is well incorperated.
6. Stir in chocolate chips, coconut, and almonds.
7. Grease 1 12 inch cake pan
8. Shape the dough into a large ball and flaten into the middle of the pan until it is 1 1/2 inch disk (it will not reach the sides of the pan).
9. Bake for 30 minutes.
Title: Anne Murray's Cherry Cake
Ingredients:
- 1 1/2 butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 baking powder
- 4 salt
- 2 milk
- 1
- 1 1/2
Instructions:
1. Prehaet oven 235.
2. With mixer, cream butter with sugar thoroughly.
3. Add eggs, one at a time, beating well after each.
4. Beat in extracts.
5. Combine 3 1/2 cups of flour with baking powder and salt mix thoroughly.
6. Add flour mixture to creamed mixture alternately with milk.
7. Now add the cherries with remaining 1/2 cup flour fold into batter.
8. Pour into greased and floured 10 cup Bundt pan.
9. Bake in 235 degree F oven for 1 hour and 45 minutes.
10. Let cool a few minutes in pan, then turn out onto wire rack to cool completely.
Title: Little Warm Chocolate Caramel Cakes
Ingredients:
- 1 butter
- 6 cake flour
- 1 1/2 baking soda
- 1/3 sugar
- 1 salt
- 3/4 - 1 brewed coffee
- 1/2 light olive oil
- 1 pure vanilla extract
- 1/3
- 1 1/2
- 1
Instructions:
1. Preheat oven to 400*F.
2. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
3. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
4. Fill each ramekin with 1/3 cup of batter.
5. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!
Title: Baked Blueberry, Lemon and Almond Pudding
Ingredients:
- 2 blueberries
- 3 -6 blackberries
- 1 sugar
- 4 lemon, zest of
- 2 self raising flour
- 3 caster sugar
- 3 butter
- 1 egg
- 1/4 buttermilk
- 1 milk
- 5 lemon, zest of
- 2
Instructions:
1. preheat oven to 350°F.
2. butter a 9x12 inch ovenproof dish.
3. put berries, sugar and 1 lemon zest into dish and mix.
4. Sieve the flour into a bowl.
5. add cooled ground almonds and sugar.
6. Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
7. spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
8. sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.