lumicero/recipes-ing2inst huggingface dataset:
Title: Biscotti Regina (Sesame Seed Cookies)
Ingredients:
- 4 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1 orange zest
- 1 1/2 sesame seeds
Instructions:
1. Preheat the oven to 375 degrees.
2. Butter two baking sheets, or place silicon baking sheets on them.
3. In a large bowl, stir together the flour, sugar, baking powder and salt.
4. With an electric mixer on low speed, add the butter until blended.
5. Whisk together the eggs, zest and vanilla, and add this to the flour mixture, and continue beating on low until you have a smooth dough.
6. Pinch off a small piece of dough about the size of a small golf ball and roll it into a log about 2 inches long.
7. Roll the log into the sesame seeds, pressing them so seeds stay on.
8. Place the cookie on the prepared baking sheets keeping the cookies two inches apart.
9. Bake for 25 minutes or until lightly browned. Cool, and store in airtight containers. (or cookies freezer very well!).
Title: Rhubarb Cake
Ingredients:
- 1/2 sugar
- 1 1/2 salt
- 1/2 egg
- 1 flour
- 2 flour
- 1 baking soda
- 1 cream of tartar
- 2 rhubarb
- 2 sugar
- 1/3 cinnamon
- 1 walnuts
- 1
Instructions:
1. in large bowl, mix crisco, sugar, salt and egg; fold in rhubarb. Add dry ingredients along with the cream of tarter that was dissolved in milk.
2. Pour into a 9x13 baking pan (spray with vegetable cooking spray such as Pam) .
3. Sprinkle batter with topping of 1/3 cup sugar and 1 teaspoon cinnamon.
4. Sprinkle with chopped walnuts and bake at 350 for 45 minutes.
Title: Omani Pudding
Ingredients:
- 1 sweetened condensed milk
- 7 eggs
- 1/2 butter
- 1 milk
- 2 lemon zest
- 1/2 pistachio nut
- 1/2
Instructions:
1. Combine all ingredients except for the nuts in a large bowl.
2. Place the egg mixture in a large nonstick pot, stir over low heat with a flat wooden spoon for 10-15 minutes or until the mixture start to thicken.
3. Add the nuts and keep stirring for another 5 minutes or until the mixtures thickens properly.
4. Remove from heat and place on a serving dish. Allow cooling before placing in fridge to cool properly.
5. Garnish with crushed pistachio and serve with some syrup on top.
Title: Chai-Spiced Bosc Pears With Pound Cake
Ingredients:
- 2 riesling wine
- 2 water
- 1 cardamom pods
- 25 whole cloves
- 12 cinnamon sticks
- 3 bosc pears
- 2 mascarpone cheese
- 4 butter
- 1/4
- 1
Instructions:
1. Combine first 6 ingredients in a large saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 15 minutes.
3. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.
4. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender.
5. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
6. Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes).
7. Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.
8. Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half.
9. Spoon about 2 tablespoons sauce over each serving. Serve warm.
Title: Sugar Cookies
Ingredients:
- 1 flour
- 1/3 sugar
- 1/4 butter
- 1/2 vanilla
- 1 sour cream
- 1/8 salt
- 1/8 baking powder
- 1
Instructions:
1. pre heat oven to 350.
2. cream together butter and sugar.
3. add yolk and vanilla then mix.
4. add sour cream then mix.
5. add flour and baking powder and salt.
6. mix all then use hands to finish mixing ( you will need to mush the batter together).
7. roll out between two peices of wax paper.
8. cut into any shapes.
9. bake for 6 min then take ou and turn for 3 more min.
Title: Mega Marshmallow
Ingredients:
- 3 marshmallows
- cornflour
Instructions:
1. prepare a mould the shape in a round tub about 3 inches high and 2 inches wide (about) by lining with greaseproof paper and dusting with cornflour.
2. in a large bowl over simmering water melt marshmallows until it's runny, this can take a while.
3. take off the heat.
4. pour into prepared mould.
5. set in fridge.
6. once set turn out.
7. voila.
8. mega marshmallow.
Title: Shrewsbury Cakes
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 vanilla
- 1/4 salt
- 1 egg
- 2 1/2 flour
- citron
Instructions:
1. Preheat oven to 350F and grease cookie sheets.
2. Cream butter and sugar; add vanilla, salt and egg and blend well.
3. Add flour.
4. Chill.
5. Roll out 1/8" thick and cut with a cookie cutter.
6. Place on prepared cookie sheet and tuck a single piece of shredded citron in the center of each cookie.
7. Bake for about 12 minutes.
Title: Pumpkin Dump Cake
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 3 eggs
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 1 salt
- 4 cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1 pecans
- 1 1/2 - 2 butter
- 1 margarine
Instructions:
1. Preheat oven to 350 degrees. Mix first 9 ingredients until well blended. Pour into a 9 x 13 inch pan. Sprinkle DRY cake mix on top. Then cover with pecans. Pour melted butter over top. Bake 45-60 min or until golden. Serve whipped cream or cool whip if desired.
2. Store covered in refrigerator.
Title: Amazing Chocolate Cake
Ingredients:
- 5 all-purpose flour
- 1 1/8 cake flour
- 1 1/8 baking soda
- 2 salt
- 1/2 butter
- 1/2 brown sugar
- 2 1/4 vanilla
- 1 1/2 sour cream
- 1 boiling water
- 1
Instructions:
1. Melt chocolate in a double boiler over hot (not boiling) water, stirring occasionally until melted; set aside to cool.
2. Grease two 9 by 1 1/2 inch layer cake pans and "flour" with unsweetened cocoa (so the cakes don't look white after all that flour); tap out excess cocoa.
3. Sift flour (cake and all-purpose), baking soda, and salt onto wax paper. Preheat oven to moderate (350).
4. Beat butter, sugar, and eggs in a large bowl with electric mixer at high speed until light and fluffy. Beat in vanilla and cooled chocolate.
5. Stir in dry ingredients, alternating with sour cream, beating well with a spoon, until smooth. Stir in water. (Batter will be thin) Pour into prepared pans.
6. Bake in preheated moderate oven (350) for 35 minutes, or until centers spring back when light pressed with fingertip. Cool in racks 10 minutes; turn out on wire racks;cool completely.
7. Frost and fill with favorite frosting and pig out :D.
Title: Grilled Upside-Down Fruity Capirotada #RSC
Ingredients:
- 1/2 brown sugar
- 2 honey
- 2 butter
- 2 ground cinnamon
- 1/2 cream cheese
- 1 sugar
- 1 heavy cream
- 1 fresh lemon juice
- 1/4 lemon zest
- 1/3 egg
- 2 vanilla extract
- 1
- 1/3
Instructions:
1. Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
2. In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
3. Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish. Cut into 8 servings and serve warm.
Title: Lillie Ross' Chocolate Angel Food Cake
Ingredients:
- 1 powdered sugar
- 1/4
- 1
Instructions:
1. Combine flour packet from cake mix and unsweetened cocoa.
2. Stir well with a wire whisk.
3. Prepare cake accordingly to pkg. directions; fold chocolate flavoring into the batter.
4. Bake accordingly to directions, using angel food cake pan.
5. Sprinkle cooled cake with powdered sugar; garnish with strawberries, if desired.
6. Weight Watcher points:2.
Title: Peanut Butter Cookies (Vegan)
Ingredients:
- 2 whole wheat pastry flour
- 1 maple syrup
- 1 extra virgin olive oil
- 1/2 baking soda
- 1 sea salt
- 3/4 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350F degrees.
2. In a medium mixing bowl combine the flour, baking soda, and salt.
3. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
4. Pour the flour mixture over the peanut butter mixture and stir until barley combined ( still a bit dusty looking).
5. Let sit for 5 minutes, give one more quick stir (just a stroke or 2).
6. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
7. (Note: this I a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step).
8. Bake for 10-11 minutes. Keeping an eye on them so they don't over bake. Or they'll be dry.
9. Let cool five minutes and transfer to a cooling rack.
Title: Indonesian Sweet Martabak / Terang Bulan
Ingredients:
- 300 plain flour
- 1/2 baking powder
- 12 dry yeast
- 50 sugar
- 4 eggs
- 500 evaporated milk
- 3 margarine
- 2 white sugar
Instructions:
1. Warm the Evaporated Milk up but do NOT boil it.
2. While waiting for the Evaporated Milk to get warm, you can put all the ingredients in a container except the margarine. (NOTE: Please use a big container since we need to whisk it later).
3. Pour the warm Evaporated Milk to the container and start whisking until the ingredients get mixed perfectly. Don’t worry if there is a little residue left.
4. Melt the Margarine on a pan.
5. Take another BIG container and use a sieve to separate the fine mixture from the residue. (NOTE: the container must be quite large as the mixture will expand later on).
6. Pour the melted Margarine to the fine mixture that has been sifted. Stir slowly for a while to mix the margarine.
7. Let the fine mixture rest for 30 minutes. It’s important that you do not touch the mixture during this process since it may damage the yeast.
8. After 30 minutes, heat up a frying pan at low heat and grease it well with margarine.
9. Pour the mixture to the frying pan. The amount of the mixture depends on your preference.
10. You can cover the frying pan with aluminium foil if you want to.
11. Wait for it to be cooked until it is firm.
12. Move it onto a plate and it’s ready for decoration.
13. Spread the chocolate sprinkle and followed by the shredded cheese. After that, Pour the condensed milk on top of other toppings.
14. Cut the Terang Bulan into half and fold it.
15. You can spread a bit of margarine on top of the Terang Bulan to moist the surface.
16. Cut it into pieces and ENJOY~ ^^.
Title: Vanilla Buttermilk Pound Cakes
Ingredients:
- 13 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 sugar
- 3/4 butter
- 1 vanilla extract
- 3 eggs
- 1 1/3 low-fat buttermilk
Instructions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
3. Spoon batter into 2 (8" x 4") loaf pans coated with cooking spray. Bake at 350° for 50 - 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
Title: Self-Saucing Chocolate Cakes
Ingredients:
- 1/2 flour
- 1 salt
- 1/4 granulated sugar
- 1 1/2 baking powder
- 2 cocoa powder
- 1/2 milk
- 2 unsalted butter
- 1 egg
- 1/2 vanilla extract
- 1/2 dark brown sugar
- 1 cocoa powder
- 1/2 boiling water
Instructions:
1. Preheat the oven to 350°F.
2. Sift flour, salt, sugar, baking powder and cocoa powder into a bowl.
3. Add the milk, melted butter, beaten egg and vanilla extract and whisk thoroughly until combined.
4. Pour into large coffee mugs (fill halfway) or ramekins.
5. For the topping, stir the brown sugar and cocoa powder in a bowl to combine, then sprinkle it over the cups of pudding batter.
6. Pour the boiling water carefully over the puddings, then bake at 350º for 18-20 minutes. Remove carefully from the oven and serve hot. Top it off with whipped cream or vanilla ice cream.
Title: Rose-Hip Meringue Cake
Ingredients:
- 125 butter
- 125 sugar
- 4 flour
- 300 baking powder
- 2 milk
- 150 sugar
- 5
- 4
- 250
Instructions:
1. Mix the butter and 125g sugar well.
2. Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
3. Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
4. Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
5. Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
6. For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
7. Layer the meringue on top of the jam.
8. Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.
Title: Chocolate Coconut Swirl Cake
Ingredients:
- 1/2 sugar
- 5 eggs
- 1/2 cocoa powder
- 1 1/4 heavy cream
- 3 brandy
- 2 coconut cream
- 2 sugar
- 1/4 fresh coconut
- chocolate curls
Instructions:
1. Preheat oven to 350F.
2. Grease a 33 x 13 x 9-inch jelly roll pan.
3. Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
4. Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
5. Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
6. Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
7. Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
8. Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
9. Roll up carefully from a long side.
10. Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
11. Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.
Title: Hungarian Nut Crescents
Ingredients:
- 1 butter
- 1 shortening
- 6 1/4 flour
- 2 sour cream
- 1 salt
- 3 ground walnuts
- 1 sugar
- 1/2 cinnamon
- 1 1/4 vanilla
- 1/4 water
- 1 sugar
- 3
- 1
- 3 -5
Instructions:
1. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.
2. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt.
3. Combine with the flour mixture.
4. Mix until smooth and the sides of the bowl are clean.
5. Form into a large ball and chill, covered, overnight.
6. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
7. To make egg wash mix egg yolk and few drops of water in a small bowl.
8. Preheat oven to 350°.
9. Sprinkle granulated sugar onto a pastry board.
10. Divide the dough into six portions.
11. Work with one portion at a time, refrigerating the dough you are not using.
12. Roll out the dough to 1/8-inch thick and sprinkle with more sugar.
13. Cut into 2 x 2-inch squares.
14. Place a bit of the nut filling along one end of the square and roll up.
15. Form into a crescent.
16. Place seam side down on a greased cookie sheet.
17. Paint with egg wash.
18. Bake at 350° for 15-20 minutes.
19. Remove from oven and cool on wire racks.
Title: Yummy Whole Wheat Carrot Cake
Ingredients:
- 2 whole wheat pastry flour
- 1/2 walnuts
- 1 baking powder
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 3/4 unsweetened applesauce
- 1/4 canola oil
- 2 brown sugar
- 1 fat free egg substitute
- 3 carrots
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 13 x 9 baking pan with non-stick spray.
3. In a medium bowl combine the flour, walnuts, baking powder, cinnamon, nutmeg and salt.
4. Mix well.
5. In a large bbowl combine the applesauce, oil, brown sugar, egg substitute, carrots and orange rind.
6. Mix well.
7. Add the flour mixture to the applesauce mixture and stir until well-combined.
8. Pour into prepared pan.
9. Bake for 45 minutes, or until a toothpick inserted int the center comes out clean.
10. Cool on wire rack.
Title: Pudding Sugar Cookies
Ingredients:
- 1 butter
- 1 vanilla extract
- 1 instant lemon pudding mix
- 1 sugar
- 1 flour
- 4 confectioners' sugar
- 1 cream of tartar
- 1 eggs
- 2 baking soda
- 1
Instructions:
1. In a large mixing bowl, cream the butter, oil and sugars. Beat in eggs, vanilla and dry pudding mix.
2. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture.
3. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Flatten with bottom of a glass dipped in table sugar.
4. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Title: Rice Pudding For One
Ingredients:
- 3/4 water
- 1/4 long-grain rice
- 1/4 milk
- 1 egg
- 4 sugar
- 1/4 vanilla extract
- 2 raisins
Instructions:
1. Bring water to a boil and add rice.
2. Cover and simmer for 20 minutes.
3. Preheat oven to 350F degrees.
4. Whisk milk and egg together, then whisk in sugar and vanilla.
5. Stir into the hot cooked rice and then stir in raisins.
6. Pour rice mixture into a small greased casserole dish and bake, uncovered, for 20 minutes.
7. Serve warm with pouring cream.
Title: A Quick And Easy White Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 3 baking powder
- 1 salt
- 3/4 vegetable shortening
- 1 1/4 milk
- 2 vanilla
- 3
Instructions:
1. Heat oven to 350F degrees.
2. Grease and flour 9x13 pan.
3. Combine dry ingredients in mixing bowl.
4. Beat in shortening.
5. Add milk and vanilla.
6. Beat for 2 minutes.
7. Beat in egg whites, beat until very smooth.
8. Bake for 35 minutes, or until done.
Title: Mrs Andrews E'clair Cake
Ingredients:
- 1 graham crackers
- 2 vanilla instant pudding mix
- 3 milk
- 1 Cool Whip
- 1 sugar
- 1/4 evaporated milk
- 1/3 oleo
- 1/2 vanilla flavoring
- 1
Instructions:
1. Line the pan with raham crackers.
2. Mix the vanilla pudding mix w/ 3 cups of milk until smooth.
3. Add cool whip to pudding and stir well.
4. Pour 1/2 the mix over graham crackers in pan.
5. Layer the pan or bowl with another layer of graham crackers.
6. Pour the remaining half of mixture over graham crackers.
7. Top with another layer off graham crackers.
8. Then top the entire recipe with the chocolate frosting.
9. For Chocolate Frosting.
10. Boil the sugar, cocoa, and milk for 1 minute (time after boiling offurs).
11. Add oleo and vanilla flavoring, beat the entire mixture until cool.
12. Refrigerate for 24 hours.
Title: Apple Nut Bread Pudding
Ingredients:
- 8 tart apples
- 3 pecans
- 1 sugar
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 eggs
- 3 half-and-half
- 2 butter
- 1/4
Instructions:
1. Place bread cubes, apples, and pecans in a greased slow cooker, and mix together gently.
2. Combine sugar,cinnamon, and nutmeg. Add remaining ingredients.
3. Mix well, and pour over breadmixture.
4. Cover, cook on low 3-4 hours or until knife inserted in center comes out clean.
5. Serve with ice cream.
Title: Edible Sprinkle Bowls
Ingredients:
- 4
- 3
- 1
Instructions:
1. Inflate 4 small balloons to desired size. Line a baking sheet with parchment paper. Set aside.
2. Set up your station: Place rainbow sprinkles in a large bowl. In another large, microwave-safe bowl, heat chocolate chips in 30-second intervals until melted and smooth. Working one at a time, dip the bottom of the balloon into the melted chocolate, rolling it around to make sure all sides are evenly coated. Quickly roll the balloon into the sprinkle bowl, making sure all of the chocolate is coated. Place on parchment sheet to set for at least 1 hour. Repeat to make 3 more balloon bowls.
3. Once fully set, pop balloons and remove to reveal bowl. Serve with ice cream.
Title: Chocolate Crème Brûlée
Ingredients:
- 1 unsalted butter
- 1 milk
- 1 heavy whipping cream
- 4 cocoa powder
- 1/4 ground cinnamon
- 3/4 eggs
- 3/4 Kahlua
- 4 sugar
- 3 vanilla
- 2 salt
- 1/3 granulated sugar
- 1/2 orange zest
- 1 orange zest
- 1/2
- 1
Instructions:
1. Preheat oven to 300°F
2. Lightly brush eight 3-inch ramekins with melted butter and place in large roasting pan.
3. Heat the combined cream and milk in microwave to piping hot, about 1 1/2 minutes. To the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon. Whisk until the chocolate is completely melted into the liquid. (You may need to heat for a few more seconds to encourage chocolate melting). Let mixture cool to room temperature.
4. Whisk eggs and yolks until slightly thickened. When well blended, stir in the chocolate/cream mixture, liqueur, sugar, vanilla and salt. Pour this mixture into the prepared ramekins.
5. Carefully pour enough hot water into the baking pan to reach half-way up the sides of the ramekins. Bake about 30 minutes, until barely set when you gently giggle them. It will still look runny in the middle.
6. Remove pan from oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center even when cool.
7. To finish, preheat broiler and place a rack as close to the flame as possible.
8. Use a fork to toss the granulated sugar lightly wit the orange zest. Sprinkle an even layer across each custard to cover completely, about 1 tbsp each.
9. Place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 minutes. You may need to rotate them to let them color evenly. Remove and let cool. The sugar top will harden. The cremes may be served immediately or may chill for up to 1 hour - but no more than 3 hours or the sugar crust will begin to weep.
Title: The Old Farmhouse Bakery Hollygog Pudding - Golden Syrup Pudding
Ingredients:
- 225 plain flour
- 1 salt
- 115 butter
- 3 cold water
- 6 golden syrup
- 250 custard
Instructions:
1. Preheat the oven to 200C/gas 6.
2. Sieve the flour and salt into a mixing bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Add the water and knead to form a stiff dough. Roll out onto a floured work surface to form a rectangular strip about 3.5cm thick. Spread over the golden syrup evenly and roll up like a Swiss roll.
4. Put into a buttered ovenproof dish and pour in enough milk to come about half-way up the side of the pudding. Bake in the preheated oven for 35-45 minutes, or until the pastry is golden-brown.
5. To serve, cut the roll into slices while still hot, and drizzle over the custard or cream.