lumicero/recipes-ing2inst huggingface dataset:
Title: Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing
Ingredients:
- 3 all-purpose flour
- 1 1/4 baking soda
- 1 1/4 salt
- 1 1/4 granulated sugar
- 1 1/2 buttermilk
- 2 1/4 eggs
- 1 1/4 vinegar
- 3 vanilla extract
- 2 water
- 2 cream cheese
- 1 1/4 butter
- 1 1/4 powdered sugar
- 1/8 vanilla extract
- 1 1/2
- 1
- 2
- 1
Instructions:
1. For the cupcakes:
2. Preheat oven 350 degrees F.
3. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
5. tough.
6. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
7. For the cream cheese frosting:
8. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
9. The frosting can be used right away, or stored in the refrigerator up to a week.
10. Frost cooled cupcakes with the cream cheese frosting.
Title: Pecan Crunch Upside Down Cake
Ingredients:
- 1/2 pecans
- 1/3 butter
- 1/2 sugar
- 1/3 salt
- 1 butter
- 2/3 sugar
- 1 1/4 eggs
- 2 vanilla
- 1 cake flour
- 2 baking powder
- 2 salt
- 3/4 milk
- 1/2
Instructions:
1. thoroughly butter bottom and sides of a fluted 1 quart tube pan or an 8" square pan.set aside.
2. mix pecans, melted butter, sugar, crumbs and salt.press this mixture on bottom and 1" up sides of pan.set aside.
3. cream butter and sugar.add eggs and beat until light and fluffy --
4. blend in vanilla.add sifted dry ingredients alternately with milk, starting and ending with dry ingredients.
5. pour batter into pan.
6. bake at 350* -- 60-65 minutes.
7. cool 15 minutes, remove from pan.cool completely with crumb side up.pour vanilla glaze over crunch top.
8. VANILLA GLAZE:.
9. 1/2 cup sifted powdered sugar.
10. 2 tbls milk.
11. 1/2 tsp vanilla.
12. Beat ingredients together until smooth.
13. pour over top of crunch cake.
Title: Chocolate Crackle Cookies (Chocolate Snowballs)
Ingredients:
- 2 1/3 sugar
- 4 eggs
- 1 1/2 vanilla
- 3/4 cocoa powder
- 3/4 flour
- 3 1/2 baking powder
- 2 1/4 chocolate chips
- 1 powdered sugar
Instructions:
1. Mix sugar, eggs, and vanilla.
2. Add oil and cocoa powder.
3. Add flour and baking powder.
4. Refrigerate for 1 hour.
5. Roll into 1" balls.
6. Roll in powdered sugar.
7. Place on baking paper on a cookie sheet.
8. Bake on 350 for about 12 minutes. They will come out soft and let them cool. Then use a spatula to lift them from the paper. If they are picked up when warm, the middle will stick to the paper.
Title: Blueberry Bars
Ingredients:
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 2 flour
- 1 vanilla
- 1
Instructions:
1. Cream together sugar and butter.
2. Add eggs one at a time; beat well.
3. Mix in the flour and than the vanilla.
4. Spread 3/4 of batter in a greased 15x10 pan.
5. Spread pie filling over batter and top with remaining batter; spreading out to somewhat cover filling.
6. Bake at 350° for 40-50 minutes.
7. Sprinkle with powdered sugar right before serving if desired.
Title: Rich Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 vanilla extract
- 2 milk
- 1 1/3 Silky Chocolate Butter Frosting
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 13 by 9" baking pan or three 8-inch round cake pans.
3. In medium bowl,combine flour, cocoa, baking powder, baking soda, and salt.
4. In large bowl, with mixer at low speed, beat butter and sugar until blended.
5. Increase speed to high; beat until lght and fluffy, about 5 minutes.
6. Reduce speed to medium-low; add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. Mixture may appear grainy.
9. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture.
10. Beat until batter is smooth, occasionally scraping bowl with rubber spatula.
11. Pour batter into prepared pan.
12. Bake until toothpick inserted in center comes out clean, 40 to 45 minutes for 13 by 9" cake or about 30 minutes for 8-inch layers.
13. Cool in pan on wire rack 10 minutes.
14. Run thin knife around cake to loosen from sides of pan.
15. Invert cake or layers onto rack to cool completely.
16. Meanwhile, prepare Silky Chocolate Butter Frosting.
17. Wait to spread frosting on cake until cake is completely cooled.
Title: Triple Chocolate Caramel Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 3 flour
- 1/2 pecans
- 1
- 4 -6
Instructions:
1. In mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla.
3. Combine flour and cocoa; gradually add to the creamed mixture.
4. Stir in chocolate chips and pecans.
5. Roll into 1-inch balls.
6. Place 2 inches apart on ungreased baking sheets.
7. Using the end of a wooden spoon handle, make a 3/8-to 1/2-inch deep indentation in the center of each ball.
8. Smooth any cracks.
9. Fill each indentation half full with caramel topping.
10. Bake at 350 degrees for 15-18 minutes or until caramel is very bubbly and the cookies are set.
11. Cool for 5 minutes before removing to wire racks.
12. Drizzle cooled cookies with candy coating.
Title: Green and Black Macerated Grapes
Ingredients:
- 1 green seedless grape
- 1 black grapes
- 1 lemon
- 3 sugar
- 3 oranges
Instructions:
1. Wash all of the green grapes after detaching them from stems. Place in a bowl, that will accommodate the remaining ingredients.
2. Detach the black grapes from the stems and wash those as well. Place on a surface. Cut each in half. Using a paper clip, that has been bent straight, pull out the seeds from each half, using the smallest eye, place each cleaned half in the grape bowl, making sure there are no seeds still attatched.
3. Add the grated lemon zest, sugar and strain over the orange juice.
4. Stir well and cover, chilling two or three hours before consumption.
Title: Fluffy Apple Mousse
Ingredients:
- 6 sugar
- 9 lemon juice
- 1 granny smith apples
- 2 sugar
- 400 butter
- 2
- 3
- 2
Instructions:
1. To make the mousse:.
2. In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
3. Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
4. Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.
5. In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches
6. To make the caramalized apple:.
7. Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.
8. Putting it all together:.
9. Pour into the serving cups, over fresh diced apple or caramelized apple, if you’ve got a sweet tooth.
10. Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.
Title: Polvorones
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1/2 confectioners' sugar
- 2 eggs
- 4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 brandy
- 1/2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 375°F
2. Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy.
3. Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.
Title: No-Fail Pastry
Ingredients:
- 1 flour
- 5 1/2 salt
- 1 baking powder
- 3 sugar
- 3 egg
- 1 water
- 7/8 vinegar
- 2
Instructions:
1. Cut lard into 4 cups of flour.
2. The secret to making great pastry is to cut the lard in very fine, until it looks like pea meal. Mix in the rest of the dry ingredients and flour.
3. In a glass measuring cup, beat egg and vinegar well. Add water to one cup mark.
4. Pour into a well in dry ingredients.
5. Mix well.
6. Form into patties, and roll out as for pie dough.
7. Use in pie recipes as normal.
Title: The Best Carrot Cake (In the World)
Ingredients:
- 3 plain flour
- 1 1/2 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 4 eggs
- 2 caster sugar
- 1 1/2 carrots
- 2 pineapple
- 240 butter
- 240 cream cheese
- 240 icing sugar
- 240 vanilla essence
- 1
Instructions:
1. Preheat oven to 180C (375F) and grease and line a large roasting dish.
2. Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
3. Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
4. Incorporate sifted flour mix bit-by-bit and stir until just combined.
5. Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
6. Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
7. FROSTING.
8. Beat butter, vanilla and cream cheese together in a mixer.
9. Add icing sugar slowly until the frosting is a smooth consistancy.
10. Frost cake when cold.
Title: Basic Sponge Pudding
Ingredients:
- 4 butter
- 4 margarine
- 2 caster sugar
- 6 eggs
- 1 self-raising flour
- 1 salt
- milk
Instructions:
1. Heat oven Gas 4/355F degrees.
2. Well butter 2 1/2 to 3 inch deep pie dish.
3. Cream together the butter or margarine and sugar.
4. Add eggs one at a time with a little flour until smooth.
5. Add remaining flour, baking powder (if used) and salt, beating well.
6. Add the milk, and beat again.
7. Pour mixture into dish and smooth the top.
8. Bake for 40 to 50 minutes until well risen and brown.
9. Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
10. Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
11. Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
12. Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
13. Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
14. flour, sieving it with the flour.
15. Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
16. Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
Title: Frosted Lemon Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 1 lemon peel
- 1 lemon juice
- 1 1/2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 1/2 powdered sugar
- 1/4 lemon juice
Instructions:
1. Heat oven to 400°F Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
2. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
3. Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon peel, if desired.
Title: Leona's Gingersnaps
Ingredients:
- 3/4 butter
- 1 margarine
- 1 sugar
- 1/4 egg
- 2 molasses
- 1 flour
- 1 ginger
- 2 cinnamon
- baking soda
Instructions:
1. Cream butter. Gradually add sugar. Beat in egg and molasses.
2. Mix together flour, ginger, baking soda and cinnamon in another bowl. Add this mixture to the butter and sugar mixture. Blend well.
3. Roll into small balls. Place onto ungreased baking sheets.
4. Bake at 325°F for 12-15 minutes.
Title: Fresh Berry Cream Salad
Ingredients:
- 1 heavy whipping cream
- 2 vanilla instant pudding mix
- 1 powdered sugar
- 1/2 vanilla extract
- 1 fresh blueberries
- 1 fresh strawberries
- 0.5 miniature marshmallows
Instructions:
1. Whip first 4 ingredients together until stiff peaks form.
2. Wash berries and gently pat dry.
3. Gently fold blueberries into whipped cream, cap and slice strawberries before adding. Gently fold strawberry slices into whipped cream.
4. Add marshmallows to taste. I used a little more than half a bag.
5. Cover and refrigerate until time to eat!
Title: Hot Water Chocolate Cake
Ingredients:
- 1 shortening
- 2 white sugar
- 1/2 boiling water
- 1/2 milk
- 1 eggs
- 2 all-purpose flour
- 1 cake flour
- 1 baking powder
- 3 1/2 baking soda
- 2 boiling water
- 3/4
Instructions:
1. Preheat oven to 350'f. Line two 8 inch cake pans with wax paper and set aside.
2. Mix each each ingredient in the order listed above(mixing well between each), being sure to add the hot water and soda mixture last. Beat well.
3. Pour mixture into pans and bake for 1 - 1 1/2 hours or until testing stick comes out clean. Cool and top with favourite icing.
Title: Brownie Meringue Pie
Ingredients:
- 3 vanilla extract
- 1/2 sugar
- 3/4 walnuts
- 3/4 heavy whipping cream
- 1/2 confectioners' sugar
- 1
- 2
Instructions:
1. In a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
2. Gently fold in the wafer crumbs and nuts. Spread into a greased 9-in. pie plate.
3. Bake at 300° for 30-40 minutes or until the top appears dry and is lightly browned. Cool on a wire rack.
4. In another bowl, beat the whipping cream and confectioners' sugar until stiff peaks form. Spread over the pie.
Title: Easy Pineapple-Coconut Squares
Ingredients:
- 2 butter
- 3 sugar
- 1 egg
- 1 flour
- 1 baking powder
- 2 butter
- 1 sugar
- 1 eggs
- 2 flaked coconut
- 2
Instructions:
1. Set oven to 325 degrees.
2. Grease a 9-inch square pan.
3. In a mixing bowl, beat butter and sugar; beat in egg.
4. Combine flour and baking powder; stir into egg mixture.
5. Press lightly into a prepared baking dish.
6. Spread pineapple over crust; set aside.
7. For topping: In a mixing bowl, beat butter with sugar.
8. Beat in eggs, then stir in the coconut.
9. Spread over pineapple in the baking dish.
10. Bake for 30-35 mins, or until golden brown.
Title: Peppermint Fudge Pinwheels
Ingredients:
- 1 1/4 unsalted butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 3 cake flour
- 1/4 salt
- 1/4 shortening
- 1 milk
- 1/4 sugar
- 1/3 bittersweet chocolate
- 1 salt
- 3
- 1/4
- 1/2
Instructions:
1. In a large bowl, cream together butter and sugar. Beat in egg and vanilla. Mix in flour and salt.
2. Remove half the dough, wrap in plastic or wax paper. Place in refrigerator to chill.
3. Mix cocoa and peppermint extract into the remaining dough. Wrap in plastic or wax paper. Place in refrigerator to chill with vanilla dough for 1 hour.
4. On a lightly floured piece of wax paper, roll vanilla dough into a 13×9 inch rectangle about 3/16 inch thick. Carefully lift the wax paper and put it on a cookie sheet. Chill in the freezer or fridge for a few minutes.
5. Meanwhile, on a lightly floured piece of wax paper roll out the chocolate dough into a 13×8 inch rectangle about 3/16 inch thick. Chill for a couple minutes if necessary.
6. Place vanilla dough on the counter, carefully flip over the chocolate dough and lay it flat on top of the vanilla dough, leaving about 1/4 inch gap on the right side. Peel the wax paper off the chocolate dough. Trim edges so that they are smooth and even on all sides.
7. Starting from the right side, carefully roll up the dough. If it starts to crack, unroll and let warm up for a minute, then continue rolling up tightly into a long roll/log. Wrap in plastic or wax paper and refrigerate for 8 hours.
8. Preheat oven to 400 degrees (F). Cut roll into slices about 1/8 inch thick and place each slice on a parchment/silpat lined cookie sheet about 1 inch apart.
9. Bake for 6-8 minutes or until they start to brown around the edges. Immediately remove from pan and place on cooling rack.
10. While the cookies are cooling, make the filling: Melt shortening and chocolate in a small pan over medium-low heat. Add in milk, sugar and salt. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in a bowl of ice water and beat until frosting is thick. Stir in peppermint extract.
11. Spread frosting on the inside of a cookie and press another cookie on top to make a sandwich.
Title: German Blitz Torte
Ingredients:
- 1 water
- 1 1/4 butter
- 1/2 eggs
- 3 pecans
- 1 sugar
- 3/4 sugar
- 1 ground cinnamon
- 1/2 vanilla instant pudding mix
- 4 milk
- 1
- 2 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans, tapping out the excess flour, and set aside.
2. To make cake, beat cake mix, water, butter and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide the mixture evenly between the 2 pans.
3. To make the topping, combine the pecans, 1 tablespoons of the sugar, and the cinnamon with a spoon, in a small bowl. Set aside. Wash and dry the beaters well to remove any traces of the cake batter. In a separate large bowl, whip the egg whites until they form stiff peaks. Add the remaining 3/4 cup of sugar gradually and beat until the meringue is glossy. Divide the meringue evenly, and spread it over the cake batter in each pan. Spread the pecan mixture evenly over the meringue in each pan.
4. Bake the layers until a toothpick place in the center comes out clean, about 28-33 minutes. Let cool completely in the pans on wire racks.
5. To make the filling, beat pudding and milk for 2 minutes. Pudding will set in 5 minutes. Chill until ready to use.
6. To assemble the cake, invert the cake layers onto the wire racks and then immediately turn the layers right side up. Place one layer on a cake plate. Spread the pudding over it, then place the second layer on top. You will not be applying pudding mixture onto the top layer. Cover with plastic, refrigerate until ready to serve.
Title: Fudgy Fruit Dip
Ingredients:
- 1/3 non-fat vanilla yogurt
- 1/3
- 1 1/2
Instructions:
1. In a bowl, combine fudge topping, yogurt, and the orange juice.
2. Cover and refrigerate for at least 30 minutes.
3. Serve cold and with a variety of fruit!
Title: Banana Toffee/Chocolate Meringues
Ingredients:
- 50 banana
- 1
- 10
- 2
Instructions:
1. Put a heaped teaspoon of double cream (extra thick if you can find) in the middle of a meringue nest.
2. Pile sliced bananas on top.
3. Drizzle with Toffee Flavour Sauce and serve straight away.
Title: Apfelstrudel (Apple Strudel)
Ingredients:
- 10 1/2 bread flour
- 5 1/3 salt
- 4 1/2 water
- 1 1/2 apples
- 5 1/3 granulated sugar
- 1/8 dark rum
- 2 raisins
- 10 1/2 ground cinnamon
- 10 1/2 lemons
- butter
Instructions:
1. Knead the flour, salt, oil, and water into a medium-firm dough ball. Divide into three small, round loaves, brush with butter, and allow to sit for 1 hour.
2. Peel, core, and slice the apples. Add the sugar, raisins, rum, lemon peel, lemon juice, and cinnamon. Mix well.
3. Preheat oven to 400°F.
4. With a rolling pin, roll out the dough and stretch with your hands if needed.
5. Coat 2/3 of the dough with the buttered breadcrumbs and spread apple filling over the other 1/3 of dough.
6. Tear off the edges and shape into rolls. Place on a buttered baking sheet and brush with butter.
7. Bake for 60-90 minutes.
Title: Orange Ginger Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 4 orange zest
- 2 molasses
- 3 dark corn syrup
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1/2 ginger
- 1/2 clove
- salt
Instructions:
1. Cream together butter and sugar.
2. Add egg and mix well.
3. Add grated peel and molasses and mix again.
4. Stir together dry ingredients and add to butter mixture, stirring well.
5. Wrap up dough and chill for several hours or overnight.
6. Roll dough very thin and cut out cookies with cookie cutters.
7. Bake on greased cookie sheets at 375°F for 8 to 10 minutes.
Title: Sara's Chocolate and Homemade Caramel Sauce
Ingredients:
- 14 sweetened condensed milk
- 1 1/2 granulated sugar
- 1 butter
- 6 heavy whipping cream
- 1/2
Instructions:
1. Make sure you have everything ready to go, the caramel is a fast process and the sugar will burn quickly.
2. Heat the sugar on medium-high in a 2-3 quart heavy bottomed saucepan. Stir the sugar constantly with a whisk as it melts.
3. As soon as all of the sugar crystals have melted (the liquid will be a dark amber color), immediately add all of the butter and whisk vigorously until the butter is melted.
4. Take the pan off of the heat as soon as the butter is melted and add the cream while continually whisking to mix. The mixture will foam up when the cream is added, which is why it is imperative that you remove the pan from heat beforehand.
5. Whisk until the caramel is smooth and allow it to cool for at least five minutes. The mixture will be very hot.
6. Once the mixture is slightly cooled, whisk in the chocolate pieces and stir until blended completely. Eliminate any chunks or still-in-tact chocolate chips.
7. Slowly whisk in the condensed milk and allow the mixture to cool for another three to five minutes before serving or storage.
8. Makes great fondue, ice cream topping, or spread when refrigerated over night. Recipe makes about three cups of sauce, so store accordingly and use quickly. Reheat sauce after refrigeration to thin back to original consistency. Enjoy!
Title: Chocolate Chip Pizza
Ingredients:
- 14 butter
- 14 powdered sugar
- 2 vanilla extract
- 1 water
- 1
- 3/4
Instructions:
1. Preheat oven to 375°F.
2. Follow the directions on the tube of raw pizza dough as far as the prep of the dough.
3. Once the dough is ready to be topped you need to spread melted butter over the entire pizza.
4. Open the package of pre-made chocolate ship cookie dough.
5. Spread the cookie dough over the crust except for the edges. Bake for 18 to 20 minutes or until the edges are firm but not brown.
6. Remove from oven and cool in a safe place.
7. In a small bowl combine powered sugar, 1 tablespoon of vanilla, water and mix until the consistency of icing.
8. Drizzle the icing over the pizza with a spoon.
9. Serve to those who are worthy.
Title: Vegan Sticky Toffee Pudding
Ingredients:
- 250 soya milk
- 100 water
- 200 dates
- 1 bicarbonate of soda
- 115 vegan margarine
- 115 soft brown sugar
- 200 self raising flour
- 1/8 ground nutmeg
- 1/4 ground ginger
- 1/4 ground cinnamon
- 100 golden syrup
- 200 soft brown sugar
- 150 vegan margarine
- 100 vanilla essence
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Line a 20cmx 20cm shallow cake tin with baking parchment.
3. Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft.
4. Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool.
5. Beat together the margarine and sugar until pale and creamy.
6. Add the date mixture and stir.
7. Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
8. Spoon the sponge mixture into the prepared tin.
9. Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
10. To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream.
11. Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.