lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry & Chocolate Filled Pockets
Ingredients:
- 1 1/2 butter
- 8 cream cheese
- 1/2 powdered sugar
- 2 lemons
- 3 orange zest
- 1/4 flour
- 2/3 salt
- 1 shortening
- 1
- 1/2
- 1
Instructions:
1. COOKIES: Preheat oven to 375*F.
2. Cream the butter, cream cheese, powdered sugar, and lemon zest until creamy, about 2-3 minutes, using an electric mixer at medium speed; scrap bowl often.
3. Reduce mixer speed to low; add the flour and salt.
4. Beat until well mixed, about 1-2 minutes.
5. Divide dough into fourths; roll out one piece at a time (keep remaining dough chilled) on a lightly floured surface into a 10" square.
6. Cut into 16 2 1/2" squares.
7. Place 1/2 tsp.
8. jam in the center of each square.
9. Top each with 1/4 tsp.
10. chocolate chips.
11. Moisten the edges of the squares with the egg white; fold dough over filling to form a triangle and crimp edges with a fork.
12. Repeat with remaining dough and filling.
13. Place the pockets 1" apart on ungreased cookie sheets.
14. Bake for 13-15 minutes, or until lightly golden.
15. Cool cookies completely on a wire rack.
16. Melt the chocolate chips and the shortening together in a saucepan over low heat, stirring occasionally, until smooth.
17. Drizzle over the cooled cookies.
Title: Chicago's Palmer House Chocolate Fudge Brownie
Ingredients:
- 1 butter
- 18 baking powder
- 1 cake flour
- 8 granulated sugar
- 24 eggs
- 4 walnuts
- 1 water
- 1 unflavored gelatin
- 1
Instructions:
1. Preheat the oven at 300°.
2. Melt the chocolate with the butter in a double boiler or microwave oven.
3. Mix the dry ingredients (except for the walnuts), in a mixing bowl.
4. Mix the chocolate with the dry ingredients (4 to 5 minutes).
5. Add the eggs.
6. Pour the mixture into a 9” x 12” baking sheet and sprinkle the walnuts on top.
7. Press the walnuts down slightly into the mixture with your hand.
8. Bake for 30 to 40 minutes. It will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
9. After removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
10. Glaze:
11. Mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
12. Mix thoroughly and bring to a boil for 2 minutes.
13. Use while hot.
Title: Bakewell Pudding
Ingredients:
- 8 puff pastry
- 4 caster sugar
- 1/4 butter
- 1/4 eggs
- 2
- 3
- 1/4
Instructions:
1. Pre-heat oven to 200°C/ 400°F/ Gas Mark 6.
2. Roll out the pastry on a floured surface and use to line a 900 ml (30 fluid ounces) shallow pie dish.
3. Knock up the edge of the pastry with the back of a knife.
4. Mark the rim with the prongs of a fork.
5. Brush the jam over the base; chill in the refrigerator while making the filling.
6. Beat the almonds with the sugar, butter, eggs and almond extract.
7. Pour the filling over the jam and spread it evenly.
8. Bake for 30 minutes or until the filling is set.
9. Serve warm or cold with fresh cream or custard.
Title: Fudgy Peanut Butter Cake
Ingredients:
- 3/4 sugar
- 1/2 all-purpose flour
- 3/4 baking powder
- 1/3 milk
- 1/4 peanut butter
- 1 vanilla extract
- 1/2 boiling water
- 2 vanilla ice cream
- 1
Instructions:
1. In a bowl, combine 1/4 cup sugar, flour and baking powder. In another bowl, combine the milk, peanut butter, oil and vanilla; stir into dry ingredients just until combined. Spread evenly into a slow cooker coated with nonstick cooking spray.
2. In a bowl, combine the cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). Cover and cook on high for 1-1/2 to 2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.
Title: Star-pressed Italian Pizzelle
Ingredients:
- 1 sugar
- 6 eggs
- 3/4 all-purpose flour
- 2 1/2 orange, zest of
- 1 lemon, zest of
- 1 confectioners' sugar
- 1
Instructions:
1. Heat Pitzelle grill until a ready light is displayed.
2. Place one rounded teaspoon of batter in middle of grill and quickly press firmly.
3. Cooking time depends on your machine, but it should take 2 or 3 minutes before the pitzelle are light golden in color.
4. Remove either rolling method; (using the handle of a wooden spoon) and rolling into a tube or leave to cool on a flat surface.
5. Dust with confectionery sugar and stack into piles; store in tins.
6. Makes 48 pitzelle; keeps fresh for weeks and can be frozen and defrosted easily.
Title: Coconut Orange Balls
Ingredients:
- 1 confectioners' sugar
- 1 margarine
- 3
- 1/2
Instructions:
1. Mix all ingredients together, thoroughly.
2. Form into small balls the size of hickory nut (grandma's notes). I imagine a hickory nut is about a 1" size ball.
3. Do Not refrigerate.
4. Place in an air-tight container and keep at room temperature.
Title: Lemon Snowballs
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 egg
- 1/4 lemon juice
- 1 lemon, rind of
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1/4 cream of tartar
- 1/2 powdered sugar
Instructions:
1. In a mixing bowl cream butter,sugar and egg until well blended.
2. Add lemon juice and peel.
3. Combine flour baking soda,cream of tarter and salt,stir into creamed mixture.
4. Add almonds.
5. Cover and refrigerate the dough for at least 1 hour or overnight.
6. Roll into 1 inch balls.
7. Place on ungreased baking sheets.
8. Bake at 350 for 10-12 minutes or until bottoms are lightly browned.
9. (cookies will not brown on top).
10. Remove immediately to wire racks to cool for 5 minutes,then roll in powdered sugar.
Title: Easy Apple Crisp
Ingredients:
- 8 apples
- 1 cinnamon
- 2 sugar
- 1/4 butter
- 1 margarine
- 1 cinnamon
Instructions:
1. Peel and slice apples and put in a 9x13 cake pan.
2. Sprinkle with 2 teaspoons of cinnamon and 1/4 cup of sugar. Mix up slightly to coat apples.
3. Pour dry cake mix over top of apples. Spread evenly.
4. Sprinkle 1 teaspoon of cinnamon over cake mix.
5. Pour butter evenly over cake mix.
6. Bake at 375 degrees for 20-30 minutes.
Title: Single Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/4 salt
- 1 sugar
- 4 butter
- 2 shortening
- 3 -4
Instructions:
1. Whisk together flour, salt and sugar in a large bowl.
2. Rub in butter and shortening with your fingertips until mixture is very coarse, but no pieces larger than a large pea remain.
3. Using a fork, stir in ice water until dough almost comes together into a ball.
4. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.
5. To prebake, preheat oven to 375°F Roll dough out to fit a 9-inch pie pan and trim the crust. Prick the bottom with a fork a few times.
6. Line the inside of the crust with aluminum foil, not covering the edges, and fill with pie weights or about 2 cups of dried beans.
7. Bake for 25 minutes, until very lightly browned.
8. Remove foil and weights and bake for an additional 10 to 15 minutes, until medium brown at the edges.
9. Set aside to cool.
Title: LEMON BARS
Ingredients:
- 1 eggs
- 4 butter
- 1/3 cream cheese
- 1 sugar
- 1/3 lemon juice
- 1
Instructions:
1. Preheat oven to 350.
2. combine cake mix, 2 eggs and butter until blended. Reserve 1/2 cup of this mixture for topping.
3. Grease a 9 X 13 baking pan. Press remaining mixture into baking pan and bake for about 12 minutes or until edges are turning slightly brown.
4. in a bowl, beat the cheese, sugar, lemon juice and lemon extract until smooth. Add 2 eggs and beat on low speed until blended. Spread over crust and then crumble reserved topping over top.
5. Bake for about 12 minutes or until filling is set. Cool on a wire rack for one hour then cut into bars.
6. Keep refrigerated.
Title: Tiganites Me Stafithes: Sugared Raisin Pancakes
Ingredients:
- 1 1/2 all-purpose flour
- 4 baking powder
- 1/2 salt
- 1/2 black currants
- 1 black currants
- 3/4 sugar
- 1 1/2 water
- 3/4 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Sift or whisk the flour with the baking powder and salt in a mixing bowl. Add the currants, sugar, water, and vanilla. Mix until well blended, cover, and set aside for 1 hour.
2. Drop the batter by tablespoonful into hot oil (preheated over medium heat) and fry until nicely browned on both sides. Drain well on absorbent paper towels.
3. Sprinkle with confectioner's sugar and then (garnish with your favorite fruit - optional) and serve.
Title: Two Layer Chocolate Fudge Cake With Chocolate Ganache Frosting
Ingredients:
- 1 3/4 butter
- 2 all-purpose flour
- 3/4 sugar
- 2 cocoa powder
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/2 buttermilk
- 2 eggs
- 1 vanilla extract
- 1 bittersweet chocolate
- 4 heavy cream
- 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly butter and flour two 8 inch cake pans.
3. Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer, mix on low until combined.
4. In another bowl combine buttermilk, oil, eggs and vanilla thoroughly.
5. With the mixer on low slowly add the wet ingredients to the dry.
6. .6. Once ingredients are combined add the coffee slowly with the machine still on low speed (the batter will look slightly liquidy).
7. Pour equal parts of the batter into the cake pans and put into the preheated oven.
8. Cook for 35-40 minutes until a toothpick comes out clean.
9. Once done let sit in cake pans for 30 minutes and then to finish cooling on a cooling rack.
10. Chop the chocolate into small shards and place into a food processor.
11. Warm cream in the microwave until it starts to simmer (DO NOT BOIL).
12. Pour cream over the chocolate and let it sit for 2 minutes and then pulse until smooth.
13. Let the ganache cool in the fridge for 15 minutes and then spread on the cakes.
Title: Palascinta
Ingredients:
- 5 eggs
- 1 sugar
- 1/3 sugar
- 8 butter
- 1 flour
- 1 vanilla
- 1/2 salt
- 1 small curd cottage cheese
- 1/2 milk
- 1/2 water
Instructions:
1. Pancakes:
2. Beat 3 eggs lightly.
3. Add salt, 1 tablespoon sugar, 1/2 teaspoon vanilla, 1 tablespoon milk, and flour.
4. Mix until it forms a smooth batter.
5. Add the balance of the milk and water, gradually, mixing well.
6. Melt a small amount of butter in a 10 inch frying pan over medium low heat. Pour a little less then 1/2 cup batter into pan then swirl to cover bottom in a thin layer.
7. Lightly brown pancake on one side then flip to brown the other . Remove and set aside. Continue this process until you have used up all the batter adding more butter as needed. I usually stack the pancakes on a plate.
8. Filling:
9. Separate the yolks and whites of 2 eggs. Slightly beat the whites.
10. Combine the egg yolks with the cottage cheese, generous 1/3 cup sugar, 1/2 teaspoon vanilla.
11. Add slightly beaten egg whites.
12. To fill:
13. Place about 2 tablespoons of filling in a pancake.(It will be very runny but will firm up and expand when baked). Fold the bottom in, then the sides so that the filling is contained. Then roll toward the unfolded end into a packet like a small burrito. Place seam side down in a greased oven proof rectangular dish. You can put all the palascinta in one layer or you can make several layers, depending on how large your dish is. Repeat until all pancakes are filled then cover and bake at 350 degrees for 30 - 45 minutes.
Title: Betty Randall's Christmas Cookies
Ingredients:
- 5 flour
- 1 brown sugar
- 1 granulated sugar
- 1 eggs
- 3 buttermilk
- 1 baking soda
- 2 salt
- 1 vanilla
- 4
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl sift together flour, soda and salt.
3. In another large bowl, mix sugar, shortening, eggs and vanilla until creamy and light.
4. Add buttermilk and dry ingredients alternately to the sugar/shortening mixture; mix well.
5. Wrap and chill dough about 3 hours before rolling out.
6. Roll dough to about 1/4 inch thick. Cookies will be soft.
7. Cut out with favorite cutters.
8. Bake at 400 degrees for 10-12 minutes. Don't let them get too brown.
9. Remove to wire rack.
10. When cool, frost with favorite cookie icing; decorate immediately.
Title: Creamy Lemon Filling
Ingredients:
- 3/4 sugar
- 1/4 cornstarch
- 1 water
- 2 butter
- 3 lemon, zest of
- 1 fresh lemon juice
- 6
Instructions:
1. Mix together the sugar and cornstarch in a 2 quart heavy saucepan.
2. Slowly whisk in the water.
3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Continue boiling for 1 minute, stirring constantly.
5. Remove from heat and spoon 1/2 cup of the cornstarch mixture into the egg yolks, stirring quickly.
6. Quickly whisk the egg yolks back into the cornstarch mixture stirring constantly until well mixed.
7. Return saucepan to stove and cook over medium heat until thickened about 3 minutes.
8. Remove from heat and add butter, lemon juice and zest stirring well.
9. Cool before using.
Title: Tom's Zucchini Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1/4 baking powder
- 1 salt
- 3 cinnamon
- 3 eggs
- 1 sugar
- 1 1/2 vanilla
- 2 zucchini
- 2 walnuts
- 1 chocolate chips
- 1 walnuts
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl sift flour, baking soda, baking powder, salt and cinnamon together.
3. In another bowl combined eggs, oil sugar, zucchini and vanilla.
4. Beat until well mixed.
5. Add the flour mixture and blend well.
6. Stir in 1 cup of nuts and pour into a well greased and floured 9x13 cake pan.
7. Sprinkle on the topping ingredients one at a time in the order they are listed.
8. Bake 40 minutes or until a tooth pick inserted in the center comes out clean.
Title: Sugar Pastry Pie Crust
Ingredients:
- 200 all-purpose flour
- 50 caster sugar
- 1 salt
- 125 margarine
- 1 butter
- egg
Instructions:
1. Combine flour and butter in mixer, mix for few seconds.
2. Add sugar and salt and bring it to breadcrumb stage.
3. Add the egg and cold water if needed.
4. Take care not to overwet.
5. Mix until it forms into a ball.
6. Allow to rest in a cool place before using.
7. Fill with whatever pie ingredients you're using.
8. Bake in a 350° oven for 20 to 30 minutes.
Title: Orange Scented Chocolate Mousse
Ingredients:
- 1/2 water
- 6 salt
- 1 eggs
- 5 orange zest
- 1 chocolate curls
- 1
- 2
Instructions:
1. Chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt.
2. Heat until the chocolate is melted in the double boiler or microwave.
3. Let cool for 2 minutes.
4. Rapidly beat the egg yolks into the chocolate mixture one at a time.
5. Beat in the extract, zest, and liqueur.
6. In a clean bowl with clean beaters whip the egg whites until soft peaks form.
7. Gently but thoroughly fold in the chocolate mixture.
8. Pour into a large serving dish or individual bowls or glasses.
9. Refrigerate overnight.
10. Garnish with the chocolate curls and orange rind twists before serving.
Title: Sugared Nuts
Ingredients:
- 1 1/2 sugar
- 1/2 sour cream
- 2 -3 vanilla
- 1 1/2
Instructions:
1. Beat sugar and sour cream and cook to soft ball stage.
2. Remove from heat; add vanilla and nuts.
3. Stir until creamy.
4. Pour out quickly on waxed paper and separate.
Title: Co's Candy Bar Brownies
Ingredients:
- 19 1/2 eggs
- 2 water
- 1/4 butter
- 1/2 confectioners' sugar
- 6 milk
- 1/4 vanilla
- 3 confectioners' sugar
- 1 milk
- 3
- 1
- 2
Instructions:
1. Mix up and bake a package of milk chocolate brownie mix, following the instructions on the box for a 13x9x2 inch pan.
2. Place the hot pan of brownies on a cooling rack.
3. While those cool, mix up the frosting.
4. Frosting: In a mixing bowl beat butter and unsweetened cocoa powder until smooth.
5. Beat in powdered sugar.
6. Beat in milk and vanilla.
7. Gradually beat in 2 more cups confectioners' sugar.
8. If you want a more spreadable frosting, beat in additional milk, 1 teaspoon at a time.
9. Frost the tops of cool brownies.
10. Use small chocolate candies or chop your favorite chocolate-covered candy bar and sprinkle over frosting.
Title: Chocolate-Avocado Cupcakes
Ingredients:
- 2 2/3 cake-and-pastry flour
- 1/2 cocoa powder
- 1 baking powder
- 1 sugar
- 1/2 salt
- 1 avocado
- 3 eggs
- 3/4 unsalted butter
- 1 pure vanilla extract
- 3/4 skim milk
Instructions:
1. Place oven rack in middle position and preheat oven to 375°F (190°C).
2. Line cupcake moulds with paper cups.
3. In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
4. In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
5. Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
6. Scoop batter and fill cups almost to the top. Bake immediately.
7. Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
8. Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
9. Makes about 14 cupcakes.
10. Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
11. *To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves—one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.
Title: Tishpishti (Greek Honey Cake)
Ingredients:
- 4 flour
- 1 baking soda
- 2 baking powder
- 1 salt
- 1 margarine
- 1 1/2 coffee
- 1/2 brandy
- 1 honey
- 1 sugar
- 1 cinnamon
- 1 allspice
- 1 raisins
- 1 sugar
- 3 honey
- 1/2 water
- 3/4 brandy
- 1/4
- 1
- 3
Instructions:
1. Combine the flour, baking soda, baking powder and salt.
2. Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
3. When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
4. Fold in the raisins and chopped almonds .
5. Pour into a well greased 9 X 13 inch baking pan.
6. Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
7. Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
8. Do not permit cake to dry out.
9. Cool for 5 minutes.
10. Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
11. Add the lemon juice and orange blossom water.
12. With a sharp knife, cut through the hot cake in the score marks.
13. Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
14. Return to the warm oven for 5 minutes; remove and let cool.
15. Let stand overnight so that the flavor and texture can mellow.
Title: "no Egg" Tomato Soup Cake
Ingredients:
- 1 white sugar
- 1/2 butter
- 1 water
- 1/4 flour
- 2 baking soda
- 1 cinnamon
- 1 ground cloves
- 1 nutmeg
- 1 salt
- 1/4 raisins
- 1/2 chocolate chips
- 1/2
Instructions:
1. Cream butter and sugar together.
2. Add tomato soup.
3. Add water, rinsing can.
4. Sift dry ingredients together.
5. Add dry ingredients to creamed product.
6. Spray generously loaf pan with butter and flour spray.
7. Pour batter into pan.
8. Bake at 350 degrees for 1 hour.
9. Let cool for 10 minutes and remove from pan.
Title: Pilgrim Hat Cookies
Ingredients:
- 1
- 7
- 32
- 1
- 32
Instructions:
1. In a small shallow bowl, combine frosting and food coloring.
2. Remove paper liners from peanut butter cups.
3. Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole of a cookie, forming the hatband and crown.
4. Add a buckle of Chickets gum.
5. Repeat with remaining cups and cookies.
Title: Creamy Lemon Nut Bars
Ingredients:
- 1/2 butter
- 1/3 margarine
- 2 powdered sugar
- 1 3/4 vanilla
- 1/3 flour
- 1 pecans
- 2 cream cheese
- 3 granulated sugar
- 1/2 eggs
- 1 lemon juice
- 1 lemon peel
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. Line 13X9 inch baking pan with foil; spray with cooking spray.
3. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of preparded pan. Bake 15 minute.
4. Beat cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.
5. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minute or until set. Remove from oven; cool completely. Sprinkle with 1 tbsp powdered sugar; cut into 32 bars.
Title: Blueberry Bundt Cake
Ingredients:
- 2 1/4 flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 eggs
- 1 buttermilk
- 3/4 blueberries
- 2 walnuts
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 12 cup Bundt pan.
3. In a medium bowl combine dry ingredients.
4. In a large bowl blend together eggs, buttermilk, oil and orange juice concentrate.
5. Add dry ingredients, mix thoroughly.
6. Fold in blueberries and nuts.
7. Spoon into pan.
8. Bake 45 minutes or until toothpick inserted in middle of cake comes out clean.
9. Cool in pan on wire rack for 1 hour before inverting onto plate.
10. Garnish with whipped cream.
Title: Butterscotch Apple Dumpling
Ingredients:
- 2 green apples
- 1 self rising flour
- 1/8 salt
- 2 sugar
- 2 butter
- 2 water
- 1 butter
- 1 brown sugar
- 1 golden syrup
- 1 1/4 water
Instructions:
1. Sift flour and salt. Add sugar. Rub in butter, then add water and mix to a soft dough.
2. Peel and quarter apples.
3. Divide pastry into 8 equal portions.
4. Roll out each portion of pastry and wrap each around an apple quarter.
5. Place in an oven proof dish.
6. Combine sauce ingredients in saucepan and bring to boil.
7. Pour sauce over pastries in dish.
8. Bake 25-30 minutes in a moderate oven, about 325 degrees Fahrenheit. Serve with ice cream.
Title: Basic Almond Cake
Ingredients:
- 1 3/4 almond paste
- 3/4 butter
- 2 7/8 sugar
- 11 egg
- 1 Grand Marnier
- 1/3 flour
- 1 baking powder
- 1 1/2
- 2
Instructions:
1. Pre-heat oven to 350°F.
2. Line two 9" cake pans with parchment paper.
3. Cream together almond paste, butter and sugar.
4. Add eggs slowly, with mixer speed medium-low.
5. Add Grand Marnier (batter will appear broken).
6. Combine flour and baking powder and a pinch of salt-- and add to mixer and stir until just combined.
7. Add extract.
8. Pour into cake pans and bake until golden brown and just set (it will drop and firm up), about 35 minutes.
9. Let cool on a cake rack in the pan. Run a knife around the edge and remove when completely cooled.
Title: Golden Syrup Dumplings
Ingredients:
- 1 self rising flour
- 40 butter
- 1 egg
- 1 milk
- 1 sugar
- 40 butter
- 2 golden syrup
- 1/4 lemon juice
- 2 water
Instructions:
1. Sift the flour into a bowl and add a pinch of salt.
2. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
3. Make a well in the center and using a flat bladed knife, stir in the combined egg and milk to form a soft dough.
4. To make syrup, place the water in a large pan with the sugar, second amount of butter, golden syurp and lemon juice, stirring over medium heat until combined and the sugar has dissolved.
5. Brint to a boil, then gently drop dessertspoons of the dough into the syrup.
6. Reduce the heat to a simmer and cook, covered, for 20 minutes, or until a knife inserted into a dumpling comes out clean.
7. Spoon onto serving plates, drizzle with syrup and serve immediately to 4 very lucky people with a dollop of whipped cream on top.