lumicero/recipes-ing2inst huggingface dataset:
Title: Khubani Ka Meetha (Apricot Delight)
Ingredients:
- 1 sugar
- 1/4
Instructions:
1. Wash the apricots and soak in water for 5-6 hours or overnight.
2. De-seed the apricots, chop and place in a pan along with the liquid and the sugar.
3. Cook over medium heat, till sugar dissolves and the mixture becomes pulpy and blended.
4. Transfer into a serving dish.
5. Serve hot or cold with custard or ice cream.
Title: Texas Sheet Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 2 vanilla extract
- 2 sour cream
- 1/4 unsalted butter
- 8 water
- 4 unsalted butter
- 3/4 heavy cream
- 3/4 light corn syrup
- 1/2 confectioners' sugar
- 8 vanilla extract
- 1/2 pecans
- 1/2
- 1
- 2
- 1
Instructions:
1. For the Cake: Adjust oven rack to middle position and heat oven to 350°F Grease 18 x 13 inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3-5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18-20 minutes. Transfer to wire rack.
3. For the Icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners'sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving). Cut into 3-inch squares.
Title: Blomidon Inn Apple Tart
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1 butter
- 1 egg
- 8 apples
- 3 sherry wine
- 1 lemon juice
- 1 granulated sugar
- 2 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2
Instructions:
1. Crust:.
2. In bowl, stir together flour, sugar and baking powder.
3. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
4. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
5. Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
6. Filling:
7. In bowl, toss together apples, sherry and lemon juice.
8. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
9. Sprinkle with reserved crumb mixture.
10. Bake in centre of 350°F (180°C) oven until golden, about 1-1/2 hours.
11. Let stand on rack until warm; run knife around edge to loosen.
12. Let cool completely before removing side of pan.
13. Serve with whipped cream and toasted sliced almonds.
Title: Australian Pavlova
Ingredients:
- 2 vanilla
- 3/4 cream of tartar
- 1/4 sugar
- 2/3
Instructions:
1. Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
2. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
3. Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
4. Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
5. The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
Title: Strawberry Gazpacho ( a Dessert!)
Ingredients:
- 2 fresh strawberries
- 1/4 cucumber
- 1/4 extra virgin olive oil
- 1 salt
- 1/4 pepper
- 1/4 strawberries
- 6
Instructions:
1. Place all the soup ingredients in a large glass bowl.
2. With clean hands, gently squeeze the ingredients and combine thoroughly. Add salt and pepper to taste.
3. Cover bowl tightly with plastic wrap and refrigerate overnight.
4. When ready to serve, pour cold mixture into a blender container and puree thoroughly. This may have to be done in batches.
5. Serve in pretty glass cups and garnish rim with a whole strawberry.
Title: Super Sized Ginger Chewies
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 2 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 3/4 unsalted butter
- 1 light brown sugar
- 1 egg
- 1/4 molasses
- 1/4 granulated sugar
- 1/2 cinnamon
Instructions:
1. Position a rack in the middle of the oven.Preheat the oven to 350*.line two baking sheets with parchment paper.
2. sift the flour, baking soda, salt, cinnamon,ginger and cloves into a medium mixing bowl and set aside.
3. In a large bowl, beat butter and brown sugar until smoothly blended.about 1 minute.
4. stop the mixer and scrape down the sides of the bowl as needed during mixing.
5. on low speed, add the flour mixture, mixing just to incorporate it.
6. spread the 1/4 cup granulated sugar with 1/2 tsp cinnamon on a large piece of wax or parchment paper. Roll 1/4 cup of the dough between the palms of your hands into a 2" ball, roll the ball in the sugar, cinnamon mixture and place on one of the prepare baking sheets.continue making cookies, spacing them about 2" apart.
7. bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several cracks on top, about 14 minutes.
8. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to wire rack to cool completely.
9. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Title: Cindy's Soft Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 400.
2. Sift together flour, salt, baking soda, and cream of tartar. Set aside.
3. Cream together butter, shortening, and 1-1/2 cups sugar until fluffy. Add eggs one at a time.
4. Combine wet ingredients with dry.
5. In a small bowl, combine 2 T. sugar with cinnamon.
6. Roll small balls of dough in mixture.
7. Place on cookie sheet, and press down on dough with the bottom of a cup, lightly greased, to flatten them.
8. Bake 6-1/2 minutes.
9. Let stand on cookie sheet several minutes before removing from pan.
Title: Caramel Custard
Ingredients:
- 1/2 sugar
- 5 eggs
- 1/2 sugar
- 1/4 salt
- 1 vanilla extract
- 3 1/2 milk
- 1 strawberry
- 1 red grapes
Instructions:
1. Preheat your oven to 325.
2. Sprinkle 1/2 cup of sugar into a small skillet. Cook over low heat stirring with wodden spoon till sugar melts to a golden syrup. Quickly pour the sryup into ring mold, and tilt the mold while the sryup is still hot so that the bottom of pan is well covered.
3. In a large bowl beat eggs with sugar and salt and vanilla and mix well. Slowly add in the milk, beating til smooth, but not frothy. Place mold in a shallow baking pan. Now pour in your egg mixture into the mold ring.
4. Place into baking pan with the mold in oven on the middle rack.
5. Carefully pour in the hot water into the pan making it 1 inch deep.
6. Let cook for about 1 hour or when knife is inserted comes out clean.
7. DO NOT OVER BAKE.
8. Remove mold from hot water, and let cool completley on a rack.
9. Then chill for at least 2hrs ( best made a day ahead)
10. To unmold just loosen with the edge of a spatula. Place serving dish over top of mold and gently turn upside down.
11. Fill the center of the custard with the fruit above.
12. Enjoy!
Title: Coconut Balls
Ingredients:
- 1 butter
- 1/4 icing sugar
- 2 flour
- 1/4 salt
- 2 sweetened flaked coconut
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter with icing sugar until fluffy.
3. Mix in flour and salt until they are just combined.
4. Stir in coconut.
5. Roll dough into 1 inch balls and place on cookie sheet.
6. Bake until just starting to brown, about 15-20 minutes.
7. Roll warm cookies in icing sugar.
8. Cool completely and enjoy.
Title: Spanish Rosquillas (Fried Cakes)
Ingredients:
- 1 all-purpose flour
- 1/3 granulated sugar
- 1 egg
- 1 baking powder
- 1/4 vanilla extract
- 2 butter
- butter
- margarine
- confectioners' sugar
Instructions:
1. Sift flour into a bowl; add sugar, egg, baking powder, vanilla, and butter.
2. Mix with wooden spoon until you have a firm dough.
3. Leave in warm room to let dough rise slightly.
4. Shape into circlets or half moons about the diameter of a silver dollar, and spread as evenly as possible so that they'll cook through.
5. Fry in a small amount of hot butter about 4 minutes but do not burn.
6. Sift confectioners' sugar over and serve warm.
7. Makes about 18 cakes Woman's Day Encyclopedia of Cookery.
Title: Apple Spice Protein Bars
Ingredients:
- 3 baking powder
- 3 Splenda sugar substitute
- 8 eggs
- 4 olive oil
- 1/4 water
- 1/4 apple
- 1/2 vanilla extract
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Mix together dry ingredients.
2. In separate bowl mix together eggs, oil, and extracts. Beat well & add to dry ingredients, mixing well. Add water and apple. Should be a wet consistancy like a cake mix.
3. Pour into Pam-sprayed square cake pan. Cook at 325 for 15-25 minutes until a toothpick comes out clean. May take longer to cook,depending on consistency of protein powder used.
4. Cut into nine squares.
Title: The Best Strawberry Frosting
Ingredients:
- 1 marshmallows
- 1 butter
- 1 confectioners' sugar
- 1 salt
- 1 pure vanilla extract
- 3/4
Instructions:
1. In large mixing bowl combine the fluff, softened butter, salt and jam.Beat at medium speed til well-blended. Reduce speed to slow, and gradually add in the powdered sugar and vanilla. Beat until well blended and creamy.
2. You can substitute any flavor of jam you wish, or 6 oz. melted chocolate to get a variety of frostings and cake combinations.
Title: Pineapple Delight
Ingredients:
- 16 graham crackers
- 8 margarine
- 1 crushed pineapple
- 2 pudding
- 2 lemon juice
- 1 Cool Whip
Instructions:
1. CRUST: Mix and bake at 350F for 10 minutes or until lightly browned. Cool completely.
2. FILLING: Mix together pineapple, vanilla pudding, lemon juice and 1/2 container Cool Whip. Add to base. Add other half of whip on top and sprinkle with graham crumbs. Refrigerate.
Title: CHOCOLATE ÉCLAIRS
Ingredients:
- 1 1/2 milk
- 2 granulated sugar
- 1/2 unbleached all-purpose flour
- 3 pure vanilla extract
- 1/2 butter
- 2 confectioners' sugar
- 2 pure vanilla extract
- 1
- 2
- 1
Instructions:
1. For this recipe, you'll need a pâte à choux recipe.
2. CRÈME PÂTISSIÈRE aka CUSTARD.
3. In a small saucepan over medium heat, pour in milk and warm up (do not boil). In another saucepan, combine egg yolks and water; whisk until blended. Add flour and stir.
4. When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes. Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off.
5. Fill up a decorating bag with custard using tip #3. Insert at the end of each pâte à choux and then place pastry in a plastic container when filled, cover and transfer to the fridge for 10 minutes while making chocolate glaze.
6. CHOCOLATE GLAZE RECIPE.
7. In a bain-marie over medium heat (make sure water doesn’t touch the bottom), combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a shallow microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes.
8. If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again) and back to chill. Remove about 15 minutes before serving.
Title: Light Gingerbread Cake
Ingredients:
- 1/2 butter
- 1 molasses
- 3/4 brown sugar
- 1 ground ginger
- 2 ground cinnamon
- 1 baking soda
- 1 boiling water
- 1/2 flour
- 2 eggs
Instructions:
1. In a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light.
2. Dissolve the baking soda in 1 Cup of boiling water. Add to creamed butter mixture.
3. Add flour and eggs.
4. Pour batter into a greased and floured 9" round baking pan and bake at 325F for 30-35 minutes.
Title: Portuguese Bolo
Ingredients:
- 1 1/2 granulated sugar
- 4 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 lemon rind
- 4 eggs
- 1/4 milk
- 1/4 shortening
Instructions:
1. Preheat the oven to 350°F Grease and flour two 9 x 9 x 2 inch pans.
2. In a large bowl, combine the sugar and eggs and beat together until creamy. Add the flour, salt, baking powder, and lemon rind mixing thoroughly.
3. Add the milk to the batter, once combined, then blend in the shortening.
4. Divide the batter between the two pans, flatten out and smooth the top with your fingers.
5. Bake for 30 - 40 minutes or until the cake is golden on top, and a cake tester comes out clean.
Title: Italian Love Cake
Ingredients:
- 2 ricotta cheese
- 3/4 - 1 sugar
- 4 eggs
- 1 vanilla
- 1 instant pistachio pudding mix
- 1 milk
- 8 non-dairy whipped topping
- 1
Instructions:
1. Prepare cake as directed on box and pour into a greased and floured 9 X 13 inch pan.
2. In a separate bowl, combine ricotta cheese, sugar, eggs, and vanilla; mix well.
3. Spoon over unbaked cake.
4. Bake at 350 degrees for 1 hour. Cool.
5. Mix instant pudding with milk; fold in whipped topping.
6. Spread over cake; refrigerate.
Title: Strawberries With Chocolate Cream Filling
Ingredients:
- 3 cream cheese
- 1 vanilla extract
- 1 fresh strawberries
- 1
- 18
Instructions:
1. Set aside 2 T chocolate.
2. In microwave, melt remaining chocolate; stir until smooth and cool to room temperature.
3. In small bowl, beat cream cheese and vanilla until smooth.
4. Beat in melted chocolate.
5. Fold in whipped topping and 1 T reserved chocolate.
6. Cut a small hole in the corner of a pastry or plastic bag; insert #21 star pastry tip.
7. Fill the bag with cream cheese mixture.
8. Place strawberries cut side up on a serving platter.
9. Pipe cream cheese mixture onto strawberries.
10. Sprinkle with remaining chocolate.
11. Refrigerate leftovers.
Title: Fran's Lemon Cake
Ingredients:
- 18 1/4 eggs
- 4 water
- 1/4 cream cheese
- 21 butter
- 3 powdered sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Mix together cake ingredients until smooth; approx 2 minutes. Pour into a greased sheet pan. Bake for 20 minutes at 350 degrees.
2. Beat the cream cheese, butter and powder sugar until smooth then add the vanilla. Spread on top of the cooled cake.
Title: Pat in Pan Pie Crust
Ingredients:
- 1 1/2 flour
- 3 flour
- 1 1/2 sugar
- 1/2 salt
- 1/2 milk
- 3
Instructions:
1. Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
2. In a measuring cup, combine the oil and milk and beat with a fork until creamy.
3. Pour all at once over flour mixture.
4. Mix with a fork until the flour mixture is completely moistened.
5. Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
6. Flute the edges.
7. Shell is now ready to be filled.
8. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
9. Prick the pastry with a fork and bake 15 minute.
Title: Red Currant Cookies
Ingredients:
- 600 flour
- 220 sugar
- 18 butter
- 4 red currant jam
- 400 marmalade
- 150 icing sugar
Instructions:
1. Preheat oven to 350 f.
2. Grease a baking sheet.
3. Sift flour onto a pastry board and make a well in the centre.
4. Add sugar, vanilla sugar and egg yolks to well.
5. Mix a small amount of flour into the ingredients in the well to make a thick paste.
6. Cut cold butter into small pieces over the flour mixture.
7. Working quickly and starting from the centre, work all the ingredients together to make a smooth dough.
8. Chill dough for 1/2 hour.
9. Roll out dough on a lightly floured surface to a 3mm (1/8 ") thickness.
10. Cut into 5 cm (2 ") rounds.
11. Cut 3 small holes using a floured thimble, in half of the cut out rounds, or use a smaller cookie cutter to cut a hole in the centre (you can use linzer cookie cutters if you have them).
12. Place on prepared baking and bake on middle rack of oven for 10 to 12 minutes or until light golden brown.
13. Cool cookies.
14. Spread jam on the solid rounds and cover with the cut out rounds.
15. Dust with the icing sugar while the cookies are still warm (easiest way is to dip cut out cookie into icing sugar before placing on top of jam layer.
Title: 10 Minute Pudding
Ingredients:
- 410 ground cinnamon
- 1/4 orange, rind of
- 1/2 rice pudding
- 425 custard
- 4 caster sugar
Instructions:
1. turn on the grill.
2. roughly chop the peahces.
3. put in four ramekins or heatproof cups.
4. stir the cinnamon and orange rind into the rice pudding.
5. spoon over the peaches.
6. smooth the tops with the back of a spoon and sprinkle evenly with sugar.
7. grill for 5 minutes until the sugar has caramelised.
8. cool a litle before serving eating as the sugar will be very hot.
9. VARIATIONS:
10. instead of peaches, you can also use canned mandarin slices or pineapple rings or even fresh mango.
Title: Citrus Glitters (From Vegan Cookies Take over the World)
Ingredients:
- 4 demerara sugar
- 1/2 vegetable shortening
- 1/4 caster sugar
- 3/4 lemons
- 2 lemon
- 1/2 pure vanilla extract
- 1 plain flour
- 3/4 cornmeal
- 2 cornstarch
- 1 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350. Line two baking trays with baking paper. Spoon Demerara sugar onto a plate and put to one side.
2. Use a hand mixer to cream the shortening and sugar until fluffy mix in almond milk and citrus zest, juice and vanilla.
3. Add the remaining ingredients and mix on medium speed until a pliable dough forms it will look crumbly but will come together easily in your hands.
4. Roll heaped tablespoons pf dough into balls. Press each ball into the Demerara sugar to flatten it, coating one side only. Place the cookies sugar side up on baking sheets. Bake for 10-12 minutes until lightly golden at the edges.
Title: Peanut Butter and Jelly Dessert Pizza
Ingredients:
- 1
- 1/2 - 1
Instructions:
1. Place pizza dough on cookie sheet or in pizza pan.
2. Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency.
3. Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.
4. Take strawberry preserves and put in a bowl.
5. Break preserves up so they are easily spreadable.
6. Spread preserves over top of peanut butter.
7. Place pizza in oven at 375F for about 8-10 minutes, keeping and eye on it.
8. When the crust is golden brown and the jelly is bubbling, the pizza is done.
9. Let cool some; cut and serve while still warm.
Title: Italian Meringue Buttercream
Ingredients:
- 5 -6 cream of tartar
- 1/4 - 1/3 salt
- 2 water
- 1 granulated sugar
- 1 vanilla
- butter
- shortening
- rum
Instructions:
1. Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry.
2. Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside.
3. Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove.
4. Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most), uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f.
5. While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to).
6. Transfer the sugar syrup, all at once, to the greased measure.
7. Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar) to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce.
8. Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla.
9. Beat in the butter, 1-2 tablespoons at the time.
10. Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.
Title: Lemon Drop Candy Cookies
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 2 flour
- 1 baking soda
- 4 baking powder
- 1 1/2 salt
- 1 1/2 lemon, zest of
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. In mixing bowl cream sugar, shortening and eggs; add extracts.
3. Stir in dry ingredients, lemon zest and crushed lemon drops.
4. Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.
5. Note: Cooking spray works well too.
6. Let cool slightly on pan 1 to 2 minutes.
7. Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.
Title: Brownie Pudding
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 walnuts
- 1 brown sugar
- 1/2 hot water
- 3/4
- 1/4
- 1 3/4
Instructions:
1. Place dry ingredients in bowl.
2. Add milk, oil, and vanilla.
3. Blend until smooth.
4. Stir in nuts.
5. Pour into greased 2.5 liter baking dish.
6. Combine brown sugar and cocoa.
7. Sprinkle over batter.
8. Pour hot water gently over entire batter.
9. Bake 350 for 45 minute.
10. Serve warm with whipped cream or ice cream.
Title: Malva Pudding - Family's Favorite =p
Ingredients:
- 1 baking soda
- 1 milk
- 1/2 sugar
- 2 eggs
- 1/2 butter
- 1 salt
- 1 water
- 380 milk
- 1 butter
- 1 sugar
- 1 vanilla essence
Instructions:
1. Pudding:.
2. Preheat the oven to 180º Celsius/ 360ºF.
3. Mix together the baking soda and half a cup of milk. Put aside.
4. Grease an oven dish. I used a 20 x 30cm.
5. Mix together the rest of the ingredients, remember you already used ½ a cup of milk.
6. Add the baking soda mix.
7. Pour mixture into dish, bake till golden brown.
8. Before you pour the sauce over the pudding remember to press holes in the pudding with a fork, DO NOT let the pudding cool completely before you pour the sauce over, begin with the sauce a while before the pudding is ready.
9. Sauce:.
10. Mix everything together till it begins to boil.
11. Pour over pudding.
12. Let it stand for a while.
13. Serve with custard or ice cream.