lumicero/recipes-ing2inst huggingface dataset:
Title: Aunt Jennie's Pie Crust (With Oil)
Ingredients:
- 2 unbleached flour
- 1/3 baking powder
- 1/2 salt
- 1/2 milk
- 1/4 milk
- 1 sugar
- 1
Instructions:
1. Preheat oven to 425°.
2. Mix together oil and milk.
3. Mix dry ingredients, whisk to combine.
4. Mix all ingredients well to form a soft dough.
5. Dampen table and put a strip of wax paper over the damp area.
6. Take 1/2 of dough and place another piece of waxed paper over the dough.
7. Roll to desired size and place in pie plate. Roll the second crust.
8. Add desired fruit filling, canned or fresh.
9. Top with second pie crust. Brush lightly with milk and sprinkle with sugar.
10. Make a few small slits with a knife. Trim off excess dough. cover with foil to prevent burning.
11. Bake for 20 minutes at 425°, remove foil.
12. Reduce oven temperature to 400° and bake 20 minutes longer, until crust is golden brown.
Title: Easy Chocolate Delight
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 nonfat milk
- 1 fat-free cool whip
- 2 pecans
- 8
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spray a 13x9-inch baking dish with vegetable spray.
3. Mix cola and cake mix together and spread in baking dish.
4. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
5. Let cool.
6. Make up pudding mix according to package directions using 2 cups fat free milk.
7. Pour pudding over cooled cake.
8. Let set until firm (about 5 minutes).
9. Carefully "ice" cake with Cool Whip topping.
10. If desired, garnish with chocolate shavings and chopped pecans (garnish will add extra points).
11. Cut into 15 squares.
12. Each piece is 3 Weight Watchers points.
Title: Walnut Balls
Ingredients:
- 1 butter
- 1/3 margarine
- 1 brown sugar
- 2 vanilla
- 1/2 flour
- 2 salt
- walnuts
- powdered sugar
Instructions:
1. Cream butter, sugar, and vanilla until fluffy.
2. Sift flour and salt together; add to creamed mixture.
3. Mix well; stir in walnuts.
4. Shape dough into walnut-sized balls.
5. Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
6. Remove from cookie sheet with spatula.
7. When still warm but cool enough to handle, roll in powdered sugar.
Title: Spicy Ginger Cake
Ingredients:
- 8 plain flour
- 6 golden syrup
- 4 black treacle
- 2 brown sugar
- 2 eggs
- 2 mixed spice
- 2 ground ginger
- 2 bicarbonate of soda
- 1 milk
- 1/4
Instructions:
1. Preheat the oven to 325°F.
2. In a saucepan,warm golden syrup, treacle, margarine and sugar.
3. Remove from heat, add milk and then leave to cool.
4. Stir beaten eggs into the mixture.
5. In a separate big bowl, sieve the flour, spices, bicarbonate of soda and ginger.
6. Fold in the treacle mixture and keep stirring until smooth.
7. Line a greased 8-inch baking tray.
8. Pour the mixture into the tin.
9. Bake for 90 minutes.
Title: Bittersweet Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 5/8 butter
- 4 eggs
- 2/3 sugar
- 3 1/2 flour
- 3 -4 powdered sugar
Instructions:
1. Preheat oven to 325 degrees F.
2. Melt chocolate and butter either in microwave or in hot water,cool slightly Whisk yolks and sugar then add flour and the chocolate mixture.
3. Whisk egg whites till stiff but not dry (you can add a bit of sugar).
4. Mix the whites to the flour mixture first two three spoons then the rest trying to keep the air in the whites Mix in the cocoa.
5. Butter a 9 inch square baking pan or put in a wax paper, bake 32-33 minutes Serve with some powdered sugar on top.
Title: Chocolate Cookies With Chocolate Covered Raisins
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 fine salt
- 1/4 baking soda
- 8 unsalted butter
- 6 bittersweet chocolate
- 2 eggs
- 1 light brown sugar
- 1 pure vanilla extract
- 2
- 10
Instructions:
1. Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
2. Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
3. Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
4. Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
5. Alternate Method for Food Processor owners:
6. Melt butter in micro.
7. Finely chop chocolate in food processor with metal blade.
8. Pour in warm melted butter and process till smooth.
9. Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
10. Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
11. Remove dough and and fold in chocolate covered raisins.
12. Cover with plastic wrap and refrigerate until firm, about 2 hours.
13. Preheat oven to 350°F.
14. Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.
Title: Crunchy Chocolate Pudding Squares
Ingredients:
- 2 self-rising flour
- 1 1/2 pecans
- 2/3 brown sugar
- 1 butter
- 1 margarine
- 1 cream cheese
- 1 confectioners' sugar
- 3 milk
- 1 instant chocolate pudding mix
Instructions:
1. In a bowl, combine the flour, pecans and brown sugar. Stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack.
2. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. spread over crust. In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set. Spread with the remaining whipped topping. Chill until set. Garnish with sprinkles if desired. Cut into squares.
Title: Easter Egg Nest Treats
Ingredients:
- 1/4 water
- 2 -4 flaked coconut
- 1/2 butter
- 3 margarine
- 4 miniature marshmallows
- 6 miniature marshmallow
- jelly beans
Instructions:
1. In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add cereal. Stir until well coated.
4. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
5. Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
6. MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
7. Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.
Title: Rita's Fruit Crumble
Ingredients:
- 3 butter
- 1 1/2 flour
- 1/2 sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Spray a casserole dish with Pam and put your fruit into it.
3. Cut butter into the flour and then stir in the sugar until crumbly.
4. Sprinkle on top of fruit and bake 20-30 minutes in center of oven.
Title: Perfect Crepes
Ingredients:
- 1 1/3 flour
- 1 1/3 milk
- 2 eggs
- 6 butter
Instructions:
1. Mix ingredients together with a whisk or in a blender. Cover and let stand for at least 1 hour. (If it is to stand longer, refrigerate.) Batter should be very light. It is OK to add up to 1/3 cup more milk just before cooking if it seems a bit thick.
2. In a 6-8 inch skillet, melt a little butter and then wipe gently to leave just a thin film. Pour 3-4 tablespoons of batter into the pan and quickly swirl to spread the batter all over the bottom of the pan. Cook crepe until it it just lightly brown around the edges and it becomes loose from the pan. Flip crepe and cook for a few seconds. Remove from pan and stack on a plate with each crepe seperated by a piece of waxed paper. You may need to rebutter the pan after a few crepes.
3. To fill, place a crepe browned side down, run filling down the center and roll the crepe over enchilada-like. Arrange with the seam side down in a casserole dish and bake according to whatever recipe you are using.
Title: Chocolate Caramel Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 cream cheese
- 8 sugar
- 8
- 1/4
- 8
Instructions:
1. Bake cake as directed on box.
2. While still hot poke holes all over top with a wooden spoon handle and pour carmel sundae topping over it making sure to fill all the holes.(You can use 2 jars if you like).
3. Let cool.
4. Meanwhile mix cream cheese and sugar until smooth, blend in cool whip and icing cake and enjoy.
Title: Sugar Free Chocolate Cake
Ingredients:
- 2 flour
- 1 Splenda granular
- 3 baking soda
- 2 salt
- 1/2 Miracle Whip light
- 3 water
- 1 3/4 vanilla extract
- 1
Instructions:
1. Blend dry ingredients well.
2. Add salad dressing, water and vanilla, mix well.
3. Pour into two 8 or 9 inch cake pans or one 13X9x2 inch pan.
4. Bake at 350 degrees until done.
5. When cool, top with sugar-free whipped topping if desired.
Title: Fat Free Pumpkin Pudding
Ingredients:
- 1 3/4 fat free sugar-free instant butterscotch pudding mix
- 1 1/2 nonfat milk
- 1 pumpkin puree
- 2 vanilla
- 1 cinnamon
- 1/2 ground ginger
- 1/4 nutmeg
Instructions:
1. Whisk butterscotch pudding and milk for two minutes.
2. Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg, blending well.
3. Pour into 4 dessert glasses or bowls.
4. Refrigerate until ready to serve.
Title: Pumpkin Crunch Cake
Ingredients:
- 2 eggs
- 2 pumpkin pie spice
- 1 2/3 flaked coconut
- 2 butter
- 2/3 margarine
- 1/2
- 3 -4
Instructions:
1. PREHEAT oven to 350 degrees. Grease a 9x13 oblong casserole dish.
2. COMBINE 3 cups yellow cake mix, eggs, pumpkin pie mix, and pumpkin pie spice in large mixing bowl. Beat on low speed until moistened. Then beat on medium for 3 or so minutes (it will be dorts fluffy). Pour into the greased pan.
3. COMBINE 1/2 cup cake mix, coconut, and nuts into a food processor. Add small cubes of the softened butter and PULSE it. Though it will be moist, it doesn't need to be a small ball rolling around the processor. If you don't have a food processor, you can cut the butter in with two knives. After you have the consistancy you want, sprinkle over the batter. This step's ingredients is up to you. Just sorta eyeball it!
4. BAKE for 25-35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack.
Title: Grilled Figs With Yogurt, Cheese and Honey
Ingredients:
- 1 1/2 yogurt
- 4 fresh figs
- 2 light olive oil
- 1/4 honey
- 2 extra virgin olive oil
- 2 toasted hazelnuts
Instructions:
1. Drain yogurt in the fridge in a cheesecloth-lined strainer for 2 hours or until thickened.
2. Toss figs in mild and light olive oil; grill over medium heat until warmed through and softened. Spoon yogurt onto plate, top with warm figs and drizzle with honey and extra virgin olive oil. Sprinkle with hazelnuts.
Title: Pawpaw Custard
Ingredients:
- 1 pawpaw
- 2 coconut
- 1 1/4 half-and-half
- 1 vanilla
- 3 eggs
- 1 salt
- 2 sugar
- 1 orange, zest of
Instructions:
1. Preheat oven to 375°F.
2. Mix pawpaw pulp with coconut.
3. Layer on bottom of buttered ovenproof casserole dish.
4. Heat half and half mixed with the vanilla until bubbles form.
5. Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs.
6. Add the orange rind if using.
7. Pour over fruit and place in a pan of hot water.
8. Bake in oven for 30 minutes or until custard is set.
9. Turn out onto a plate when cool to show off the fruit layer.
Title: Prune Frosting
Ingredients:
- 6 cream cheese
- 2 sugar
- 1 prune baby food
Instructions:
1. Mix together ingredients.
2. Frost cake.
Title: DULCE De LECHE CUPCAKES
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 sea salt
- 1/2 brown sugar
- 6 unsalted butter
- 2 eggs
- 1/2 buttermilk
- 1/3 vanilla extract
- 1/2 light cream cheese
- 1 unsalted butter
- 4 confectioners' sugar
- 1/4 fleur de sel
- 1/4
- 1
Instructions:
1. In a large pot with boiling water, place a can of sweetened condensed milk sideways (not standing up) – make sure there are no dents on the can. Simmer on medium heat for 2:20 hours. When time is up, carefully remove the can and let it cool completely.
2. Preheat oven to 350ºF. In a large bowl, add flour, baking powder, baking soda and sea salt; whisk until well combined and set aside.
3. In a bowl of a stand mixer with the paddle attachment, cream brown sugar and butter on medium speed. Add eggs, one at the time, beating well between each addition. To this, add dulce de leche and buttermilk; process on low speed and slowly increase to medium-high for about 1 ½ minutes, stopping and cleaning the sides of the bowl.
4. Add the dry ingredients to the dulce de leche mixture and process on low speed until just blended, about 45 seconds. Add oil and pure vanilla extract and process for 30 seconds; the batter should have a nice smooth texture.
5. Insert cupcake liners in a muffin pan and using an ice cream scoop, fill up the cups with the batter about 2/3 full. Gently tap the pan on the counter to remove any trapped air bubbles before transferring to preheated oven; bake for 18 to 20 minutes or until a cake tester inserted in the center comes out with only a few crumbs. Let the cupcakes cool off in the pan for 5 minutes before transferring them on a wire rack to cool completely.
6. Meanwhile, in a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until mixed. Add 2 tablespoons dulce de leche and process until fairly well combined. Add half of the confectioners’ sugar and on low speed, process until mixed then increase to medium-high. Repeat the same steps with the other half, cleaning the sides of the bowl. It’s optional but if wanted, add a tiny pinch fleur de sel and if so, process.
7. Spoon the buttercream into a piping bag with a large tip and squeeze out the mixture onto the cupcakes. Warm up 2 tablespoons dulce de leche in the microwave until just pourable and drizzle over the buttercream. If wanted, sprinkle on a few grains of fleur de sel and refrigerate for 1 hour. Makes 12 cupcakes.
Title: Sol's Bites
Ingredients:
- 1/2 peanut butter
- 1/2 almond butter
- 1/2 toasted wheat germ
- 1/4 honey
- 1/2 cocoa powder
- carob powder
- unsweetened coconut
Instructions:
1. Mix everything together.
2. Form into small (approx. 1") balls and roll in the coconut to coat.
3. Store in an airtight container in the refrigerator.
Title: Dimple Icing
Ingredients:
- 2 brown sugar
- 3/4 butter
- 1 vanilla
- 1
Instructions:
1. bring cream and sugar to boil.
2. cook for 8-10 min or until soft ball stage.
3. Remove from heat.
4. Add butter and vanilla.
5. Beat just until spreadable.
6. Spread on cake quickly before icing hardens.
7. If you are having trouble and it is not turning thick and creamy add some icing sugar.
Title: Plantation Bread Pudding
Ingredients:
- 1 eggs
- 2 sugar
- 2 vanilla
- 1 raisins
- 1 butter
- 1 evaporated milk
- 1/2 butter
- 1 sugar
- 1/2 dark rum
- 1 light rum
- 1
Instructions:
1. For Bread Pudding.
2. Beat eggs, milk, melted butter and vanilla. Add raisins and fruit cocktail, when all ingredients are well blended, dice french bread and add to all the ingredients. Let soak for about 5 minutes, then pour into a 9 inch baking pan and bake 45 minutes in a 350 degree oven. Serve warm in dessert bowls with warm butter rum sauce.
3. For Rum Sauce.
4. Melt butter, add rum and sugar, blend well and bring to a boil. This sauce must be served warm.
5. It can be stored in the refrigerator and reheated.
Title: Walnut Cappuccino Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 1/4 brown sugar
- 2 cocoa powder
- 4 coffee beans
- 1 baking soda
- 1 walnuts
- 3 eggs
- 2 extra virgin olive oil
- 1/8
Instructions:
1. Preheat the oven to 350º F.
2. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
3. Place dough onto a floured surface.
4. Divide evenly into two pieces.
5. Roll the dough into two 12 inch logs.
6. Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
7. Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
8. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
9. Arrange the biscotti on the baking sheet, flat on their side.
10. Bake again, at 350º F, for 8 more minutes. Let cool.
11. Store in an airtight container.
Title: Tasty Tofu Brownie Snacks
Ingredients:
- 1 1/3 cake flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 unsweetened applesauce
- 1 canola oil
- 3/4 sugar
- 1 low-fat tofu
- 1 vanilla extract
- 1/3 cocoa powder
- 2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Cut a piece of wax paper to fit in bottomof 8x8 baking pan.
3. With paper removed grease bottom and sides of pan with vegetable shortening.
4. Place waxed paper on top of greased pan bottom and grease top of waxed paper.
5. In food processor fitted with metal chopping blade, process all dry ingredients.
6. Empty into small bowl and set aside.
7. Place all wet ingredients in work bowl, and process until smooth, scraping the bowl sides occasionally.
8. Add dry mixture al at once.
9. Pulseto blend until dry ingredients are just moistened.
10. Scrape mixture into prepared pan, sprinkle with nuts.
11. Bake for 22 minutes or until brownies pull away from sides.
12. Let cool for 15 minutes before turning out.
Title: Cocoa Balls
Ingredients:
- 2 icing sugar
- 2 walnuts
- 1/4 sour cream
- 2/3 rum
- 1/2 walnuts
- 1
- 1/2
Instructions:
1. Combine sugar, cocoa, walnuts, blend in sour cream and rum.
2. Shape into balls, smaller then a golf ball, roll in nuts.
3. Chill balls in fridge.
Title: Rose Petal Brulee
Ingredients:
- 8 heavy cream
- 1/4 rose water
- 2 1/2
- 3
- 1/4
Instructions:
1. Preheat oven to 350.
2. Using a fork, mix together egg yolks and sugar.
3. Pour cream into a saucepan and bring almost to a boil. Gradually mix int yolk mixture, stirring continuously.
4. Strain custard back into saucepan and add rosewater.
5. Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.
6. Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.
7. Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.
8. roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.
9. Garnish with petals just before serving.
Title: Raspberry White Chocolate Mousse Cake
Ingredients:
- 1 3/4 boiling water
- 1 gelatin
- 1 cold water
- 1/2 milk
- 1 chocolate instant pudding
- 8 butter
- 1 sugar
- 2
- 1
Instructions:
1. Spray 9" round cake pan with no-stick cooking spray.
2. For Crust:.
3. Mix wafer crumbs, butter and sugar with a fork until well blended.
4. Set aside.
5. For Mousse:.
6. Stir boiling water into gelatin in a large bowl for 2 minutes or until gelatin is completely dissolved.
7. Stir in cold water.
8. Pour 1 1/2 cups gelatin into prepared cake pan. Refrigerate 1 - 1 1/2 hours or until gelatin is set but not firm. (Sticks to finger when lightly touched).
9. Reserve remaining gelatin at room temperature.
10. Pour milk into reserved gelatin.
11. Add pudding mix.
12. Beat with wire whisk for 2 minutes.
13. Gently stir in 2 cups of the whipped topping.
14. Spoon over prepared gelatin.
15. Sprinkle crumb mixture over the pudding to form crust, patting lightly to help crumbs adhere.
16. Cover with plastic wrap and refrigerate for at least 4 hours.
17. To Serve:.
18. Dip bottom of cake pan in warm water for about 15 seconds.
19. Place serving plate on top of mold.
20. Gently shake pan to loosen gelatin.
21. Gently remove mold, center mousse on plate, garnish with additional whipped topping and fresh raspberries if desired.
Title: Thayir Vada (Yogurt Chaat Balls)
Ingredients:
- 1 black gram
- 1 ginger
- 3 green chilies
- 2 salt
- 4 plain yogurt
- 1/4 water
- 2 red chili powder
- 2 cumin powder
- chat masala
- cilantro leaf
- tamarind chutney
Instructions:
1. Combine the ground lentil paste with ginger, chillis and salt. Whip well to incorporate a lot of air into the batter.
2. Pre-heat oil in a deep frying vessel on medium heat. When hot, place a sheet of plastic wrap in your palm and place a little batter and shape into a big lemon sized ball and drop slowly into the hot oil. Continue adding balls to the oil until no more space. Deep fry on medium heat for 10 minutes and then fry on high heat till golden brown.
3. Remove these deep fried vadas from the hot oil and place them into a bowl of luke warm water. Leave them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
4. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
5. Add the water, red chilli powder, cumin powder and salt to the yogurt.
6. Place the vadas on a baking sheet and pour the yogurt mixture evenly all over the vadas, covering them completely. Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with cilantro leaves and tamarind chutney.
Title: Stained Glass Cookies
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 1/2 flour
- 1 -2 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Line a cookie sheet with waxed paper.
3. Beat the butter and sugar together in a bowl until thick and creamy.
4. Add the flour and milk to the butter and sugar, then knead to form a soft ball of dough.
5. Roll out the dough on a floured surface until it is 1/4 inch thick. Using fun-shaped cookie cutters, cut the dough and place the shapes on the cookie sheet.
6. Cut a small hole in the center of each shape. (The shape of the hole may mirror the shape of the cookie itself.) Place a broken piece of fruit candy in each hole. Bake for about 15 minutes or until golden brown.
7. Remove the cookies from the oven and let sit until the melted candies harden. Then transfer to a wire rack to finish cooling.
8. ENJOY!
Title: Orange Creme Caramel
Ingredients:
- 1 caster sugar
- 1/4 water
- 1 milk
- 300 orange zest
- 2 caster sugar
- 1/4 eggs
- 3 oranges
- 3 strawberries
- 2
- 125
Instructions:
1. preheat oven to 160C or 140C fan forced.
2. Line a baking dish with a folded tea towel.
3. Place sugar in a medium saucepan with water and stir over low heat, without boiling, until sugar has dissolved and then increase heat slightly and bring to the boil and cook, without stirring, for about 7 minutes or until mixture is a deep golden carmel colour and use a wet pastry brush to brush away any crystals from the side of the pan.
4. Atand a 20cm round cake tin in the lined baking dish, and pour the caramel over the base of the cake tin (take care as the tin will get hot) and set aside to cool completely.
5. Combine milk, cream and orange zest in a saucepan and bring to the boil, then immediately turn off the heat and stand for 5 minutes.
6. Whisk extra sugar, eggs and yolks until combined and then pour milk mixture onto egg mixture, stirring constrantly.
7. Strain the custard into cake tin over the caramel.
8. Pour hot water around the tin to come halfway up the sides and bake for 40 minutes or until set.
9. Cool completely and then refrigerate overnight.
10. Turn onto a serving plate and cut into wedges and serve with segmented orange and strawberries.
11. TIP - try using a butter knife to dislodge any toffee from the base of the pan and sprinkle the shards over the top.