lumicero/recipes-ing2inst huggingface dataset:
Title: Baba's Half Hour Pudding
Ingredients:
- 1/3 brown sugar
- 1/2 milk
- 1 flour
- 1 raisins
- 2 baking powder
- 1 brown sugar
- 1 butter
- 1/4 margarine
- 2 ground nutmeg
- boiling water
Instructions:
1. Mix the first 5 ingredients together well and pour into a greased casserole dish.
2. In a bowl put the next 4 ingredients, mix well.
3. Pour into casserole dish on top of first ingredients, bake at 350 for half an hour.
Title: Chocolate and Peanut Bars
Ingredients:
- 1.5 salted peanuts
- 1 1/2
Instructions:
1. In a double boiler melt chocolate over medium heat.
2. Remove chocolate from heat and pour salted peanuts.
3. Mix thoroughly and spread chocolate mixture onto a baking sheet lined with parchment paper.
4. Place in the fridge or freezer for about 10 minutes, just until chocolate solidifies.
5. Remove from refrigerator and cut into bite size peaces.
6. Store on a air tight container. Enjoy!
Title: Walnut Squares
Ingredients:
- 1 flour
- 2 brown sugar
- 1/2 butter
- 1/2 walnuts
- 2 eggs
- 1 1/4 brown sugar
- 1 baking powder
- 1/2 coconut
- 2 flour
- 1/2 - 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 8-in square pan.
3. Mix together 1 cup flour and 2 tbsp brown sugar.
4. Cut butter into mixture.
5. Press into pan.
6. Bake for 10 mins; leave to cool.
7. In a bowl, mix together chopped wanuts, beaten eggs, remaining 1-1/4 cup brown sugar, baking powder, grated coconut, 2 tbsp flour and almond extract.
8. Evenly spread over cooled baked crust.
9. Bake for approx 10 mins, or until mixture thickens.
Title: Coconut Madeleines
Ingredients:
- 1 1/2 butter
- 1/2 unsalted butter
- 3 extra-large eggs
- 2/3 sugar
- 1 pure vanilla extract
- 1 all-purpose flour
- 1/4 cornstarch
- 1/2 baking powder
- 1/4 kosher salt
- 1/3 sweetened flaked coconut
- confectioners' sugar
Instructions:
1. Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of the butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
3. With a soup spoon, drip the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners sugar, if desired.
Title: Souffles De Crème (Cream Puffs)
Ingredients:
- 1 water
- 1/4 butter
- 1/4 salt
- 1 flour
- 4 eggs
- 1/2 sugar
- 2 flour
- 2 -3 cornstarch
- 1/4 salt
- 2 milk
- 1 vanilla
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 375°.
2. In a saucepan, bring water, butter, and salt to a rolling boil; remove from heat.
3. Whisk in flour and stir until dough comes together; add eggs one at a time, beating thoroughly after each addition until batter is smooth.
4. Drop batter by tablespoonfuls onto a greased or parchment-lined baking sheet; use wet fork tines to fluff up each mound of dough.
5. Bake at 375° for 10 minutes; reduce oven temperature to 350° and continue baking for another 15 minutes until pastry puffs are light golden-brown; turn off oven but do NOT open oven door; after several minutes remove puffs from oven and slice; return puffs to baking sheet then return sheet to oven; allow puffs to rest several minutes inside oven with oven door slightly ajar.
6. Stir together sugar, flour, cornstarch, and salt in a saucepan; add milk, vanilla, and egg yolks; cook over low-medium heat, stirring, until thick; cool in refrigerator.
7. Whip cream until stiff and fold it gently into cooled filling mixture; spoon or pipe filling into pastry puffs; sprinkle powdered sugar over top.
8. NOTE: The unfilled puffs freeze well, may later be filled with your favorite chicken or ham salads, and can be made small-sized for appetizers ~ I've often enjoyed them this way at wedding showers :) .
Title: Banana Cupcakes W/ Peanut Butter Frosting
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 bananas
- 1/2 sour cream
- 1 1/2 vanilla extract
- 3/4 sugar
- 1/2 unsalted butter
- 1 egg
- 1 powdered sugar
- 1 1/2 cream cheese
- 1 unsalted butter
- 1/2
Instructions:
1. Position rack in center of oven and preheat to 350°F Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
4. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.
Title: Rustic Lemon Tart
Ingredients:
- 1 sugar
- 1 flour
- 1 eggs
- 1/3 lemon zest
- 4 extra virgin olive oil
- 2 fresh lemon juice
- 1/4 salt
- 1 berries
- 1 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
2. Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
3. Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
4. In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
5. Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
6. Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.
Title: Mocha Shortbread With Nutella
Ingredients:
- 1 unsalted butter
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 pure vanilla extract
- 2 flour
- 1 3/4 cocoa powder
- 1/4 kosher salt
- 1/4
Instructions:
1. In a mixing bowl, cream butter, sugars, vanilla extract and instant espresso granules.
2. In a medium bowl, sift together the flour, cocoa powder and salt.
3. Gradually mix the flour mixture into the butter mixture until fully incorporated.
4. Cover bowl and refrigerate for one hour.
5. On a lightly floured surface, roll dough out to 1/4" thickness. Cut with floured 2-inch to 3-inch cookie cutters. Place cookies 2 inches apart on partchment lined baking sheets.
6. Bake at 300 degrees F for 20 minutes or until set. Remove to wire racks to cool.
7. Once cookies are completely cooked, sandwich them bottom sides together with your desired amount of Nutella.
Title: Chocolate Espresso Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/2 granulated sugar
- 2 instant espresso powder
- 1 1/2 unsalted butter
- 3 margarine
- 3 vanilla extract
- 1
Instructions:
1. Mix flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
2. In a small bowl, combine brown sugar, granulated sugar, and coffee. Mix with fingers to press out lumps.
3. In a medium mixing bowl, beat butter and margarine together until creamy. Add the sugar mixture and vanilla extract. Beat on high speed for about one minute. Beat in egg white.
4. On low speed, beat in flour mixture just until incorporated. Knead with hands briefly until smooth.
5. Form dough into a cylinder 9–10 inches long and about 1¾ inches in diameter. Wrap securely in waxed paper. Chill at least 45 minutes or until needed. Dough can be prepared to this point and refrigerated up to three days, or it can be wrapped, airtight, and frozen up to three months.
6. Lightly coat baking sheets with nonstick cooking spray.
7. Place oven racks in the upper and lower thirds of oven and preheat to 350°F Use a sharp knife to slice rounds ¼ inch thick from the chilled dough. Place one inch apart on prepared baking sheets. Bake 10 to 14 minutes. (Rotate baking sheets from top to bottom and front to back about halfway through baking to ensure even baking. Cookies will puff and crackle on top and then begin to settle down slightly when done).
8. Transfer cookies to a wire rack to cool completely before storing. Store, airtight, up to two weeks, or freeze up to two months.
Title: Rich White Cake With Strawberry Frosting
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 2/3 water
- 2/3 milk
- 3 flour
- 1 baking powder
- 1 salt
- 2 vanilla extract
- 1 frozen unsweetened strawberries
- 6 sugar
- 2 1/4 salt
- 1 fresh strawberries
- 2
- 1
Instructions:
1. Cream butter and shortening, gradually add sugar, beating well on medium speed.
2. Combine water and milk in small bowl, set aside.
3. Combine flour, baking powder and salt, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Beat egg whites, (at room temp.), til stiff peaks form.
6. Gently fold into batter.
7. Pour batter into 3 greased and floured 9" round cake pans.
8. Bake at 350º for 20 minutes, or til toothpick inserted in center comes out clean.
9. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
10. Spread frosting between layers, sides and top of cake.
11. Garnish with whole strawberries if desired.
12. Strawberry frosting:.
13. Thaw berries, place in a strainer.
14. Slightly mash, and let drain to measure 2/3 cup strawberry pulp.
15. Combine pulp and remaining ingredients in top of double-boiler, place over boiling water.
16. Beat at high speed for 7 minutes.
17. Remove from heat.
18. Makes enough frosting for a 3-layer cake.
Title: Chocolate Cherry Cake
Ingredients:
- 1 cherry pie filling
- 21 eggs
- 1 white sugar
- 2 butter
- 1 milk
- 5 chocolate chips
- 1/3
- 1
Instructions:
1. combine cake mix,pie filling,extract, and eggs.
2. Mix by hand and spread on jelly roll pan or 13 x 9 pan
3. Bake at 350 Until done in middle (25-35 minutes).
4. Frosting-------------.
5. combine sugar,butter and milk,stir over low heat.
6. Bring to boil for 1 minute.
7. Stir in chocolate chips until melted.
8. Cool then frost.
Title: Diabetic Holiday Fruitcake
Ingredients:
- 1 oatmeal
- 1 baking soda
- 2 eggs
- 1/2 cinnamon
- 1 unsweetened applesauce
- 1/3 shortening
- 1/2 raisins
- 1/2 self rising flour
- 1 clove
- 1/2 banana
- 1 peanut butter
- 1 Sweet 'n Low
- 3
Instructions:
1. Combine all ingredients.
2. Bake for 1 1/2 hrs in 300 ove in greased pan.
3. After first hour, cover with foil.
Title: White Chocolate Scotcheroos
Ingredients:
- 1 corn syrup
- 1 granulated sugar
- 1 peanut butter
- 6
- 4 -5
- 1
Instructions:
1. Measure out rice crispy cereal and set aside in large bowl.
2. In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil.
3. Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated.
4. Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands.
5. Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top.
6. Let set before cutting into squares.
Title: Orange Ginger Poppy Seed Cake (Martha Stewart)
Ingredients:
- 6 unsalted butter
- 1/4 sugar
- 2 eggs
- 1 fresh ginger
- 1 1/2 sugar
- 1/2 vanilla extract
- 1 poppy seeds
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/4 plain yogurt
- 3/4
Instructions:
1. Heat oven to 350. Butter and flour an 8-inch round cake pan. Beat butter in the bowl of an electric mixer until light-coloured. Gradually add sugar and beat until fluffy.
2. Beat in eggs one at a time. Add orange rind, ginger mixture, vanilla and poppy seeds; mix until well combined.
3. Sift together flour, baking powder, baking soda and salt. Add slowly to egg mixture, alternating with yogurt, until well blended. Pour batter into cake pan and bake until a tester inserted in centre of cake comes out clean, about 45 minutes. Cool completely on wire rack.
Title: World's Easiest PIzza Crust
Ingredients:
- 1 1/2 all-purpose flour
- 3/8 salt
- 2 1/4 baking powder
- 1 yogurt
Instructions:
1. Preheat oven to 425. Mix 1 1/4 cups of flour (reserve a quarter cup), salt, baking powder, and yogurt together.
2. Use knead attachment on mixing bowl and mix for 5 minutes. Dough will still be very very sticky. Add in remaining 1/4 cup flour. Mix on very low speed until dough for a few seconds just comes together. Do not knead again because the dough will become sticky again.
3. Put whatever toppings you wish on pizza. Sprinkle cornmeal onto pizza stone. Place one of the pizzas onto the pizza stone and bake about 10 minutes until dough rises, bubbles up and turns a golden brown. Bake only pizzas one at a time. Eat immediately.
Title: Espresso Delights
Ingredients:
- 1 butter
- 2/3 powdered sugar
- 1 instant espresso powder
- 1 vanilla
- 1/2 ground cinnamon
- 2 all-purpose flour
- 1 powdered sugar
Instructions:
1. Preheat oven to 325°.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in as much of the flour as you can with the mixer.
6. Stir in any remaining flour and the chocolate; if necessary, knead dough slightly to blend.
7. Shape dough into 1-inch balls.
8. Place balls 2 inches apart on an ungreased cookie sheet.
9. Press to flatten slightly.
10. Bake 12 minutes or until cookie edges are set and bottoms are lightly browned.
11. Transfer to a wire rack and let cool.
12. Sift additional powdered sugar and/or cocoa powder over cooled cookies.
13. Store-layer cookies between waxed paper in an airtight storage container; cover.
14. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Grandma's Butternut Pound Cake
Ingredients:
- 1 milk
- 1 sugar
- 2 eggs
- 5 self rising flour
- 1/2 cake flour
- 2 1/2
- 2
Instructions:
1. Cream Crisco, sugar and eggs together.
2. Beat on high speed for 5 minutes.
3. Then add milk and flour on low speed until mixed well.
4. Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
5. Frost with Butternut frosting if desired.
6. See my recipes for the frosting recipe!
7. May be baked in 3 layer pans also.
Title: Almond Snowballs
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 1/3 powdered sugar
- 2 milk
- 1/2 vanilla
- 4 almond paste
- 1 powdered sugar
- 1/2 milk
- 4 -5
Instructions:
1. Preheat oven to 375 degrees F.
2. Beat or mix together flour, butter, powdered sugar, milk, and vanilla.
3. Cut the almond paste into 1/2-inch slices, then cut slices into 1/4ths.
4. Shape 1-inch ball of cookie dough around each piece of almond paste; roll gently and form a ball.
5. Place 1 inch apart on an ungreased cookie sheet.
6. Bake 10 to 12 minutes or until bottoms of cookies are golden brown.
7. Remove to a wire rack.
8. Cool for 30 minutes; dip tops into Almond Frosting, then into glitter or coarse sugar.
Title: Fruit-Filled Thumbprint Cookies
Ingredients:
- 1 butter
- 2 egg
- 1/2 vanilla extract
- 1 pecans
- 1
- 2
- 1 1/2
- 3/4
Instructions:
1. HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
2. COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed.
3. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
4. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
5. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Title: Jewelled Fruit Slice
Ingredients:
- 1 1/2 coconut
- 3/4 icing sugar
- 1 Copha
- 1 vanilla
- 2
- 250
- 2
Instructions:
1. Grease and line 16 x 26 cms baking tray.
2. Melt copha, set aside to cool.
3. Gently toast coconut.
4. Combine rice bubbles and toasted coconut.
5. Add milk powder and icing sugar.
6. Add glace fruit.
7. Now mix in melted copha and vanilla.
8. Press into pan, refrigerate till set.
Title: Key Lime Coconut Cake
Ingredients:
- 1 sweetened flaked coconut
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 1 key lime zest
- 2 eggs
- 1 3/4 self-rising flour
- 3/4 key lime juice
- 1/4 confectioners' sugar
- 1 rum
- 1
Instructions:
1. Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
2. Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
3. Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 Tbsp lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
4. Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
5. Whisk together confectioners sugar, remaining 2 Tbsp lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
Title: Bourbon Pecan Creme Brulee
Ingredients:
- 9 sugar
- 3/4 Bourbon
- 3 vanilla extract
- 2 heavy cream
- 2 1/2 brown sugar
- 4 pecans
- 1/2
Instructions:
1. Preheat your oven to 350.
2. Heat the cream to a simmer, stirring occasionally to prevent a skin from forming.
3. Meanwhile fork together the egg yolks and sugar, taking care not to incorporate any air into the mix.
4. When cream is hot, remove from heat and add vanilla and bourbon.
5. Slowly pour cream into eggs, mixing with fork, being careful not to incorporate any air into the mix. You have to pour slowly, otherwise the hot cream will cook the egg.
6. Divide custard between 6 ramekins and place in a baking dish. Add water to the baking dish so that it comes up the sides of the ramekins to the level of the custard inside. Take care not to splash any water into the ramekins.
7. Carefully place baking dish in the oven (don't splash water into the ramekins) and bake about half an hour. Custard is done when it is set but still jiggly.
8. Remove from the oven and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and refrigerate at least a couple hours, and up to 2 days.
9. When ready to serve, cover each custard with about 2 tsp of brown sugar and caramelize with a torch (or you can use the broiler in your oven, but be careful, the line between caramelized and burned is a fine line). Top with toasted pecans.
Title: Empanadas de Fruta
Ingredients:
- 6 flour
- 1 salt
- 1 sugar
- 3/4 shortening
- 1 1/2 water
- 20 raisins
- 1/2 sugar
- 3/4 clove
- 1/2 cinnamon
- 1 nutmeg
- 1/2 pine nuts
- 1
Instructions:
1. Mix flour, salt and sugar; add shortening and mix well.
2. Add beaten egg to water and then to dry mixture.
3. Dough should be soft but not sticky.
4. Make small balls of dough.
5. Roll out to 5 inches diameter and 1/8" thick.
6. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together.
7. Pinch edges between thumb and fore finger giving the dough a half-turn.
8. Fry in deep fat until golden brown.
9. Drain.
10. To make fruit filling, add enough water to cover the dried fruit and raisins.
11. Cook over low heat until tender.
12. Add sugar, spices, and nuts.
13. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
14. substituted for the fruit filling.)
Title: Cupcakes
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 3 baking powder
- 1/8 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. Cream shortening. Add the sugar gradually.
2. Add beaten eggs.
3. Mix and sift flour, baking powder and salt tegether.
4. Add alternately with the milk to the first mixture.
5. Add vanilla and mix well.
6. Pour into greased cup cake pans.
7. Bake in a hot oven (400 degrees F.) 15 to 20 minutes depending on your oven (or until golden brown).
8. Cool.
9. Cover tops with frosting.
Title: Rich Salted Caramel Sauce
Ingredients:
- 1/4 unsalted butter
- 1/2 brown sugar
- 1 pure vanilla extract
- 1/2 kosher salt
- 1/2
Instructions:
1. Melt butter in a small saucepan over medium heat.
2. Add sugar and bring to a gentle boil, stirring occasionally.
3. Cook for 3 minutes then stir in the vanilla and salt until dissolved.
4. Remove from heat and let stand for 1 minute. Whisk in cream until sauce is smooth.
Title: Almond Rice Custard With Berries
Ingredients:
- 750 milk
- 100 salt
- 1 rice
- 50 amaretto liqueur
- 150 raspberries
- 75 pistachio nuts
- 1/8 - 1/4 powdered sugar
- 175
- 25
- 15
Instructions:
1. Place 250 ml (1 cup) milk in a saucepan that has been rinsed with water, and heat it until frothing.
2. Place the ground almonds in a medium sized bowl, pour over the frothing milk, stir well, then whizz with a stick blender for 10 seconds.
3. Set aside.
4. Mix the salt, ground rice, cream (and cardomom seeds if using) in another bowl.
5. Heat the remaining milk until frothing, then pour it over the ground rice mixture and whisk.
6. Return the rice mixture to the pan, bring to the boil, then simmer 2-3 minutes, stirring continuously until thickened.
7. Add the almond-milk mixture and the sugar to the pan, mix well and continue cooking, while stirring, a further minute or two.
8. Remove from the heat, cover with plastic wrap, and cool the custard over iced water.
9. When almost cold, add the almond essence or Amaretto liqueur (or if preferred, the rose essence or kewra essence).
10. Taste and add a little more essence or liqueur to your preference.
11. Pour into 4 to 6 glass dishes and serve warm, cool or chilled.
12. Just before serving, pile some berries in the centre of each dish, dust with powdered sugar and sprinkle with flaked almonds or pistachio nuts.
Title: Amarula Malva Pudding Topped With Custard and Toasted Almonds
Ingredients:
- 625 sugar
- 875 flour
- 15 baking soda
- 45 olive oil
- 45 vinegar
- 15 eggs
- 6 milk
- 375 salt
- 500 sugar
- 500 water
- 375 butter
- 125
- 60
Instructions:
1. Pudding: Mix eggs and sugar till spongy.
2. Dissolve the baking soda in the vinegar.
3. Add the vinegar, apricot jam, oil and milk and mix through.
4. Sift in the flour and a pinch of salt and mix until you have a smooth batter.
5. Pour into buttered muffin pans and bake at 180C for 25-30 minutes.
6. Syrup/Frosting: Place all ingredients in a pot and boil for 3 minutes.
7. Add Amarula and pour over the malva pudding to soak.
8. Serve pudding warm with syrup/frosting and toasted almonds or berries.