lumicero/recipes-ing2inst huggingface dataset:
Title: Patriotic Berry Trifle
Ingredients:
- 1/4 sugar
- 1/4 fresh lemon juice
- 1/4 cream cheese
- 1 heavy cream
- 2 blueberries
- 2 strawberries
- 2
Instructions:
1. Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring frequently , until the sugar dissolves. Remove from the heat and stir in the almond or vanilla extract.
2. Brush both sides of each slice of cake with the sugar/water syrup. Cut the slices into 1-inch cubes.
3. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
4. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture.
5. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern.
6. Cover and refrigerate 1 hour.
Title: Somerset Apple Pudding Cake
Ingredients:
- 250 butter
- 250 plain flour
- 250 caster sugar
- 2 eggs
- 3 -4 apples
- brown sugar
- cinnamon
- demerara sugar
Instructions:
1. Melt the butter.
2. Add the flour and caster sugar and mix to a paste, adding the two eggs to make the mixture slacker.
3. Put half the mixture in a lightly greased rectangular pan, and flatten it.
4. Arrange half the sliced apples on top and sprinkle with brown sugar and cinnamon to taste. Add the remaining apples and, again, sprinkle with brown sugar and cinnamon.
5. Spread the remaining paste on top of the apples. Don't worry if they are not all covered - it really doesn't matter.
6. Sprinkle top with demerara sugar.
7. Put in oven (190°C)and bake until top is golden (about 45 minutes).
8. Remove from oven and eat warm or cold with cream, custard or ice cream.
Title: Panettone Bread Pudding W/ Brandy Caramel Sauce
Ingredients:
- 1/2 golden raisin
- 1/4 brandy
- 1/2 unsalted butter
- 1 sugar
- 3/4 eggs
- 3 half-and-half
- 2 1/2 pure vanilla extract
- 2 water
- 1 granulated sugar
- 1/2 heavy cream
- 1 salt
- 1 vanilla extract
- 1/8 lemon juice
- 1/2 brandy
- 1/2
- 3
Instructions:
1. Preheat oven to 350°F.
2. Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
3. Meanwhile,heat a heavy skillet over medium heat.
4. Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
5. Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
6. Butter your baking dish or use nonstick spray.
7. Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
8. Scatter the raisins over the top of the torn bread.
9. Pour in egg mixture. Press the bread into the egg mixture using your hands.
10. Let stand for 30 minutes, press the bread down into the egg mixture.
11. Place the baking dish in the middle of the preheated oven.
12. Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
13. SERVING SUGGESTIONS:
14. Serve warm or at room temperature.
15. For a more rustic look, spoon into your individual serving dishes.
16. Top with Brandy sauce & a dollop of whipped cream (recipe below)
17. WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
18. BRANDY CARAMEL SAUCE.
19. Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
20. DO NOT STIR at any time!
21. Pour water into a heavy bottom 2 quart saucepan w/ lid.
22. Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
23. Cover the pan and bring the mixture to a boil over high heat.
24. Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
25. Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
26. Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
27. NO STIRRING necessary!
28. Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
29. Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
30. Cool to desired temperature, it will thicken as it cools.
31. Drizzle over bread pudding.
Title: Old-Fashioned Chocolate Cake
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 1/2 salt
- 1 buttermilk
- 1 boiling water
- 1 white sugar
- 2 eggs
- 2 vanilla
- 1/2 margarine
- 1 powdered sugar
- 1/2 vanilla
- 4
- 6
- 1
Instructions:
1. Cream oil, sugar and cocoa.
2. Add eggs.
3. Add flour mixture alternately with buttermilk.
4. Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
5. Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
6. Remove from heat and add powdered sugar and vanilla.
7. Mix until smooth and of spreading consistency.
8. This is my favorite chocolate cake.
Title: Peanut Butter Cake
Ingredients:
- 3/4 butter
- 3/4 chunky peanut butter
- 2 light brown sugar
- 3 eggs
- 2 plain flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla
- 1 half-and-half
- 1/2 butter
- 1 powdered sugar
- 2 1/2
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. Cream together butter and peanut butter.
3. Gradually add sugar, beating well at medium speed.
4. Add eggs, one at a time, beating well after each addition.
5. Combine dry ingredients separately.
6. Add dry ingredients to creamed mixture alternatively with milk mixing well after each addition.
7. Add vanilla.
8. Pour into a greased and floured 9" x 13" baking pan.
9. Bake for 45-50 minutes.
10. Cool before frosting.
11. Frosting: Combine chocolate chips and half-and-half in top of a double boiler.
12. Heat until melted and smooth.
13. Blend in sugar.
14. Set pan in ice and beat with an electric mixer at medium speed until frosting holds its shape.
15. Frost cake and sprinkle with chopped peanuts, if desired.
Title: Sugar Cookies
Ingredients:
- 3/4 flour
- 1/2 cake flour
- 1/2 salt
- 1/2 baking powder
- 5 butter
- 1 1/3 sugar
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. Whisk flour through salt.
3. Cream butter and 1 cup of the sugar for 3-5 minutes.
4. Add egg, then add vanilla. Beat 30-60 seconds.
5. Add flour.
6. Roll dough into 1 inch balls (if difficult, place dough in the fridge for a few minutes).
7. Roll balls in the remaining sugar.
8. Bake 9-11 minutes.
Title: Harry Potter Cake
Ingredients:
- 100 self rising flour
- 100 margarine
- 100 sugar
- 2 eggs
- 75 jelly beans
- 1 jelly tots
- 2
Instructions:
1. Do a basic victoria sponge- Cream the fat with the sugar then add the eggs.
2. give a stir and then add flour and give as stir you now add your jelly beans.
3. Grease to 17-20cm shallow cake tins and add greaseproof paper and cook at Gas Mark 6 for 20 minutes.
4. When it has comes out join together and fill with jam.
5. Now put the ready to roll icing over the top and put liquorice like a wand over the icing.
6. Now blitz the jelly tots in a food proccessor and on the top of the cake put it so it looks like it is coming out of the wand.
Title: Cinnamon Apple Brunch Bake
Ingredients:
- 3 butter
- 1/2 light brown sugar
- 1 cinnamon
- 2 vanilla
- 1 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a saucepan, melt butter; stir in sugar, apple pie filling, cinnamon and vanilla.
3. Spread 1/2 the mix into a shallow 2 quart baking dish.
4. Separate the biscuits and cut into quarters.
5. Arrange pieces, points up over the mixture.
6. Spoon the remaining mixture over the "biscuit-peaks" and sprinkle with nuts.
7. Bake for 35-40 minutes.
8. Let rest for 5-10 minutes.
9. Serve warm.
Title: Chocolate-Almond Pudding Fondue
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 2 milk
- 5 fresh strawberries
- 1
- 1/2
Instructions:
1. In saucepan over medium-high heat, combine the sugar and cornstarch.
2. Slowly add the milk, whisking until combined.
3. Cook until the mixture boils and begins to thicken.
4. Add the chocolate.
5. Temper the egg yolk with some of the chocolate mixture and pour the yolk into the saucepan.
6. Cook, stirring constantly, over low heat until smooth and thick.
7. Remove from the heat and stir in the almond extract.
8. Transfer to a serving bowl and serve with fresh strawberries, pound cake chunks, cheesecake chunks, and cookies.
Title: Chocolate Malted Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 1 baking powder
- 1 1/2 salt
- 1 1/2 eggs
- 1 milk
- 2 vanilla
- 1 boiling water
- 1/2 butter
- 1 egg
- 1 confectioners' sugar
- 5 vanilla
- 1 milk
- 1 salt
- 3
- 2
- 1
- 1 1/2
- 1
- 12
Instructions:
1. CAKE: preheat oven to 350°F.
2. Cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides.
3. Combine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a large bowl.
4. Place the eggs in another large bowl and beat well. Add the milk, oil, and vanilla to the eggs and stir until combined.
5. Slowly add the boiling water and mix well.
6. Add the wet ingredients to the flour mixture and stir until smooth.
7. Pour half of the batter into each of the prepared pans and bake for 40 minutes or until the cake springs back when gently pressed in the center.
8. Remove the cakes from the pans, remove the parchment paper and place on wire reacks to cool.
9. FROSTING:
10. Place the chocolate in a small microwave safe bowl and microwave on high heat for 1 minute, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is comletely melted. Be careful not to let the chocolate start to bubble or it will burn and get gritty.
11. Place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes or until fluffy. Add the confectioner sugar, malted milk powder and melted chocolate and mix for 1 minute or until even in color. Add the vanilla, milk and salt and mix for 2 minutes or until fluffy.
12. To Assemble Cake:
13. Place 1 of the cooled cakes upside down on a serving platter and cover the top and sides with half of the frosting. Place the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. Arrange the malted milk balls around the outside edge of the cake.
14. AND YOUR DONE, TIME TO EAT!
Title: Toasted Almond Pudding
Ingredients:
- 1/2 margarine
- 7 angel flake coconut
- 1 flour
- 1/4 brown sugar
- 1 instant vanilla pudding
- 2 milk
- 2 2/3 Cool Whip
- 2
Instructions:
1. Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
2. Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
3. Chill and serve.
Title: Strawberry Crunch
Ingredients:
- 2 strawberries
- 2 lemon juice
- 3 white sugar
- 1 all-purpose flour
- 1 whole wheat flour
- 1/2 rolled oats
- 1/3 brown sugar
- 1 cinnamon
- 4 margarine
Instructions:
1. Preheat the oven to 375 degrees. Spray a 9" x 9" baking pan with cooking spray.
2. Rinse and dry berries. Cut off the tops and slice into four pieces. Put in a medium bowl.
3. Pour lemon juice onto the berries. Add the sugar and all purpose flour to the bowl and stir. Place strawberry mixture in the baking pan.
4. To make the topping, mix the whole wheat flour, oats, brown sugar and cinnamon in a large bowl. Cut the cold margarine into 1/4" slices and put them into the bowl.
5. Cut the ingredients into eachother, making sure the mixture is still moist.
6. Sprinkle the topping over the strawberry mixture.
7. Bake for 20 minutes or until the fruit mixture is bubbly.
Title: Canned Apple Crunch
Ingredients:
- 12 brown sugar
- 1/2 butter
- 19 sugar
- 2 cinnamon
- 1/4
- 1
Instructions:
1. In a medium bowl, combine cookie crumbs and 1/4 c brown sugar.
2. Mix well.
3. Press about one-third of the crumb mixture into 8-inch square baking dish.
4. Place apples in a blender and process until smooth.
5. Pour into another medium bowl and add the remaining 1/4 cup brown sugar.
6. In a small bowl, mix together the sugar and cinnamon.
7. Spoon about half of the apple mixture over the crumb mixture in the pan.
8. Spoon in another third of the crumb mixture.
9. Spoon in remaining apple mixture and then top with remaining crumb mixture.
10. Dot with butter and sprinkle sugar-cinnamon mixture lightly over top.
11. Bake in pre-heated 350F oven for 25 to 30 minutes, or until firm and golden brown.
Title: Pimm's and Strawberry Jellies
Ingredients:
- 3 gelatin
- 400 lime, juice of
- 175 caster sugar
- 1/2 oranges
- 1/2 strawberries
- 284 mint sprig
- 2
- 3
- 250
Instructions:
1. Soak the gelatine in cold water until soft, about 2 minutes.
2. Heat half the lemonade until nearly boiling and remove from the heat.
3. Lift the gelatine out of the water and stir into the lemonade until dissolved.
4. Add the Pimm's, lemon and lime juice and remaining lemonade.
5. Pour through a sieve into a bowl and refrigerate until set.
6. Lightly whip the cream and stir in the sugar.
7. Zest one of the oranges and add the zest to the cream.
8. Slice the strawberries and stir half of them through the set jelly.
9. To serve, dollop some jelly in a glass and add more strawberries and some orange segmets.
10. Finish with a spoonful of orange cream, a bit or mint and a strip of zest.
Title: Sweet Apples in the Oven
Ingredients:
- 4 apples
- 4 dark brown sugar
- 4 unsalted butter
- 1 ground cinnamon
- ginger
Instructions:
1. Preheat oven to 400.
2. Butter a gratin dish just large enough to hold the apples.
3. Using a sharp knife or an apple corer, core each apple without cutting all the way through to the bottom.
4. Arrange the apples in the buttered gratin dish and fill each one with 1 TBS sugar and 1 TBS butter.
5. Sprinkle with cinnamon if using.
6. Add a little water, to make a thin layer, to the bottom of the dish.
7. Bake until the apples are soft but still hold their shape, 30-35 minutes.
8. Serve warm or lukewarm.
9. Variations:* Soak 2 TBS raisins or surrants in 2 TBS dark rum or Cognace.
10. Spoon these into the apples along with the sugar and butter before baking.
11. *Chop a small handful of unsalted nuts and add to the butter and sugar filling.
Title: Ww Creamy Lemon Pie
Ingredients:
- 6 cinnamon graham crackers
- 2 salted butter
- 11 eggs
- 2 fresh lemon juice
- 1/2 lemon zest
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
3. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
4. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.
5. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.
Title: Don't You Dare Give Me Instant - Banana Pudding Supreme
Ingredients:
- 3/4 sugar
- 4 flour
- 2 milk
- 1 egg
- 1/4 butter
- 1 vanilla
- 1/2 sour cream
- 1 Cool Whip
- 1 bananas
- 3
Instructions:
1. In a medium saucepan, combine sugar and flour; add milk and beaten egg - whisk to combine.
2. Cook over medium heat, stirring constantly, until mixture thickens.
3. Remove from heat, add butter and vanilla.
4. Cool completely.
5. Stir sour cream into pudding.
6. Layer in this manner; 1/2 of the wafers, 1/2 of the bananas, 1/2 of the pudding, and 1/2 of the cool whip.
7. Repeat layers.
8. Refrigerate approximately 8 hours or overnight before serving.
Title: Lemon Meringue Pie
Ingredients:
- 1 sugar
- 1 1/4 cornstarch
- 6 water
- 2 lemon juice
- 1/3 white vinegar
- 3 butter
- 2 cornstarch
- 2 water
- 3 boiling water
- 4 sugar
- 2 vanilla
- 1/2 salt
- 3
- 6
- 1
Instructions:
1. Mix 1 1/4 cups sugar and 6 TBS cornstarch together in the top of a double boiler.
2. Add the two cups of water.
3. combine egg yolks with lemon juice and beat until well mixed.
4. Add to the previously mixted sugar cornstarch and water.
5. Cook over boiling water until thick--- about 25 minutes (I use a heavy cast aluminum pan with a low heat. I don;t like cooking with double boiler) I stir conntinuously with a wire wisk until thickened.
6. Turn heat off.
7. Add butter, vinegar, and lemon extract and stir till thoroughly blended and butter is melted.
8. Pour mixture into 9-inch pie shell and let cool.
9. Cover with Meringue and brown in oven.
10. NEVER FAIL MERINGUE Blend 4 TBS cornstarch and the 2 TBS of cold water in a sauce pan.
11. Add 1/2 cup boiling water and cook stirring until clear and thickened.
12. Let stand until COMPLETELY COLD.
13. With electric beater at high speed, beat egg whites until foamy.
14. Gradually add 6 TBS sugar and beat until stiff but not dry.
15. This is the part that was hardest for me cause you just have to use your own judgement.
16. If the peaks stand straight up when you lift the beaters it is too much.
17. You want the peaks to lift up when you take the beaters out and then gentlyfold over on the tops.
18. Kinda like a soft serve ice cream cone.
19. Turn mixer to low speed, add salt and vanilla.
20. Gradually beat in cold cornstarch mixture.
21. Turn mixer to high again and beat well.
22. Spread meringue over cooled pie filling.
23. Bake at 350* for 12 minutes or until top is browned.
Title: Raspberry Pecan Bars
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/4 flour
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter in a large bowl on high for 30 seconds.
3. Add sugar, beat until well combined.
4. Add egg, beat until well incorporated.
5. Add flour and mix until crumbly.
6. Stir in pecans.
7. Remove 1 1/2 cups of the mixture and set aside.
8. Press remaining mixture into a lightly greased 8x8 baking pan. Spread raspberry preserves over the top, leaving about a 1/2-inch crust. Distribute reserved flour mixture on top.
9. Bake for 40-45 minutes until top is golden. Cool pan on wire rack.
Title: Bakewise Chocolate Crinkle Cookies
Ingredients:
- 1 7/8 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 8 sugar
- 2 1/2 powdered sugar
- 1/2 canola oil
- 1/3 light corn syrup
- 2 eggs
- 2 vanilla extract
- 1
- 2
Instructions:
1. mix dry ingredients, set aside.
2. melt chocolate, set aside.
3. mix remaining ingredients with paddle attachment, then on low beat in melted chocolate and flour mixture.
4. chill dough for several hours.
5. roll cookies into small balls and roll in powdered sugar.
6. bake 12-14 minutes on 325.
Title: Fruited S'mores Bars
Ingredients:
- 2 graham cracker crumbs
- 1/2 ground cinnamon
- 2/3 butter
- 1 cream cheese
- 1 granulated sugar
- 1/3 vanilla
- 1 fresh strawberries
- 1 mini marshmallows
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F Line a 13x9-inch metal baking pan with parchment paper, leaving 2-inch overhang at each end.
2. In a bowl, sitr together graham cracker crumbs and cinnamon. Drizzle with butter and stir until crumbs are moistened evenly.
3. Spread into prepared pan and press down to form an even base.
4. Bake for about 10 minutes or until puffed. Let cool completely.
5. Meanwhile, in a medium bowl, whip cream until stiff peaks form. In a large bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
6. Fold whipped cream into cream cheese mixture until combined. Add strawberries, marshmallows and 1/2 cup of the chocolate chips, and stir gently to distribute evenly. Spread over cooled base and smooth with spatula to even out.
7. Cover and refrigerate for about 2 hours or until firm or for up to 2 days. Cut into bars.
8. In a small microwave-safe bowl, microwave remaining chocolate chips on high power for 20-second intervals, stirring often, until melted. Drizzle over bars before serving.
Title: Delicious Italian Cookies
Ingredients:
- 165 butter
- 165 flour
- 100 cornstarch
- 90 powdered sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 lemon zest
- cocoa powder
- chocolate chips
- brown sugar
Instructions:
1. Whisk butter and sugar than add the egg, flour and corn starch sifted, vanilla and lemon zest.
2. Put in a pastry bag, than make several shape on a non stick baking mat.
3. Sprinkle with sugar, cocoa and chocolate chips.
4. Cook for 10-12 minutes.
5. Oven 180°C/350°F.
Title: Brooklyn Blackout Cake
Ingredients:
- 180 butter
- 300 eggs
- 3 vanilla extract
- 1 baking powder
- 50 bicarbonate of soda
- 1 plain flour
- 1 milk
- 280 cornflour
- 200 milk
- 75 golden syrup
- 600 vanilla extract
- 300 butter
- 1
- 100
- 1
- 100
Instructions:
1. Have ready 2 x 20 cm loose-bottom cake tins at least 5 cm deep.
2. First make the filling as this requires a cooling time. Blend the cornflour with about a third of the 600 ml milk until smooth. Bring the remaining milk to the boil in a small nonstick saucepan with the 300 g sugar, syrup and 100 g cocoa, whisking until smooth. Add the cornflour solution, bring to the boil, stirring constantly, until you have a rich, thick custard. Remove from the heat and add the 1 teasp vanilla estract and 100 g butter, stirring until it melts. Ideally the mixture should be silky smooth but if not give it a quick whiz in a food processor. Pour into a large bowl, cover the surface with clingfilm, and set aside to cool completely.
3. Preheat the oven to 190C/Gas 5 and butter the cake tins.
4. For the cake mixture, cream the 180 g butter and 300 g sugar together in a food processor, then incorporate the eggs one at time, followed by the 1 teasp. vanilla extract, scraping down the sides of the bowl as necessary. Sift together the dry ingredients and add them half at a time to the creamed mixture, then add the 200 ml milk with the motor running.
5. Divide the mixture evenly between the cake tins, weighting them for accuracy and smoothing the surface. Bake for 30-40 minutes until a skewer inserted at the centre comes out clean. Run knife around each cake and leave to cool.
6. Remove the collars from the cakes and slit each one in half horizontally using a bread knife. Set aside the best-looking top half. Place the other top half in the food processor and whiz to crumbs.
7. To assemble the cake, first give the chocolate-custard filling a stir. Spread a quarter of the filling over one cake base, taking it almost to the rim, place the other bace on top and spread with another quarter of the custard. Lay the reserved cake top in place. Coat the top and sides with the remaining custard.
8. Coat all over the cake crumbs (this is the 'blackout'). When coating the sides, imagion you're making a sand castle, take handfuls of the crumbs and gently press them against the side, leaving any loose ones to fall down and discarding the excess. Chill for a couple of hours, then cover with clingfilm. Remove from the fridge 15-30 minutes before eating.