lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit and Nut Pastries
Ingredients:
- 4 clear honey
- 4 brewed coffee
- 1/2 walnuts
- 1 1/2 nutmeg
- 1/4 milk
- 1 powdered sugar
- 1 all-purpose flour
- 4 cinnamon
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 10 powdered sugar
- 2 egg
- 1 milk
- 1/2
Instructions:
1. Sift flour, cinnamon, baking powder, and salt into a bowl. Cut the butter into the mixture until mixture looks like breadcrumbs. Stir in the sugar. Make a well in the dry ingredients.
2. Beat the egg and milk together and pour into the well. Mix until a soft dough consistency.
3. Divide the dough into two pieces and wrap with plastic wrap. Chill for 30 minutes.
4. Meanwhile, mix the honey and coffee in a mixing bowl. Add the candied peel, walnuts and nutmeg. Stir well, cover and leave for 30 minutes.
5. Preheat oven to 350 degrees F (180 degrees C).
6. Roll one portion of dough on a lightly floured surface to a thickness of 1/8 inch. Using a 4 inch pastry cutter, stamp out rounds.
7. Place a heaped teaspoon of filling on one side of each round. Brush the edges with milk, then fold over and press together to seal.
8. Repeat with second piece of pastry until all the filling has been used.
9. Place the pastries on lightly greased baking sheets, brush lightly across the top of each pastry with a little milk and sprinkle the powdered sugar across each piece.
10. Make a steam hole in the center of each pastry with a skewer.
11. Bake for 35 minutes or until slightly puffy and lightly browned.
12. Cool on a wire rack.
Title: Baked Banana Splits
Ingredients:
- 4 bananas
- 4 butter
- 4 margarine
- 4 honey
- frozen yogurt
- ice cream
Instructions:
1. Heat oven to 350°F.
2. Using a sharp knife, slit an unpeeled banana (on inside curved side) down it's length with out cutting all the way through the other side.
3. Top the fruit inside with 1 tsp cinnamon sugar.
4. Dab with dots of butter.
5. Then drizzle 1 T of honey down the middle of banana.
6. Wrap individually in heavy duty foil and place on baking sheet.
7. Bake for 10-11 minutes.
8. Scoop fruit into individual serving dishes and pouring any extra "juice" in packet over top.
9. Top with your favorite frozen yogurt or ice cream.
Title: Merry Mallow Fudgies
Ingredients:
- 3 flour
- 2/3 cocoa powder
- 1/2 baking soda
- 1 granulated sugar
- 1 brown sugar
- 1 butter
- 2 vanilla
- 2 eggs
- 30 -40 marshmallows
Instructions:
1. Preheat oven to 400°F
2. Spray pans lightly or use parchment paper.
3. Combine all dry ingredients.
4. In separate bowl beat eggs, sugars, vanilla and eggs until smooth.
5. Gradually add dry ingredients until dough is completely blended. Refrigerate dough for approximately 1 hour or until dough is completely chilled and stiff.
6. Remove marshmallows from freezer. Take dough out of frig. Roll a healthy tablespoon of dough into a ball. Press your thumb into the middle of the ball, making a hollow for the marshmallow to wait. Move dough over and around marshmallow, enclosing the frozen marshmallow. Roll each ball in a bowl of sugar to coat entire ball. Place on pans and bake for 8- 10 minutes. Let sit on pan until cooled or cookie falls apart if moved too soon.
Title: Sooji Ka Halwa Pakistani Style
Ingredients:
- 1 semolina
- 3/4 sugar
- 3 water
- 2 raisins
- 1/4 cardamom seed
- 12 ghee
Instructions:
1. In a pan add water and sugar. Boil it for ten to 15 mins high or till the water dries up into half.
2. Turn off the heat & add the raisons (kish mish) in it. This would be yr sheera.
3. In a separate pan warm up the ghee on medium high and add cardamom seeds and semolina (sooji) in it. Keep on stirring it till the semolina turns a bit darker or golder brown. Note u can not leave the semolina unattended now since it can stick in the pan & burn up easily.
4. Stir fry it for 10 minutes.
5. Now add the sugar water & cook it for 5 mins on high.
6. Once the water dries up & the semolina puffs a little bit cover the pan & let it simmer for another 5 minutes.
7. Take out in a serving dish. Sprinkle some chopped dry fruits.
8. This sweet dish is best served hot.
Title: MAL PUAS
Ingredients:
- 1 milk
- 300 sugar
- 3 saffron
- 30 refined flour
- 500 ghee
- 1 fennel seed
- 1
Instructions:
1. Boil milk in a heavy bottomed pan till it is reduced and reaches a coating consistency.
2. Reserve the 30 gms of sugar and make one string sugar syrup with rest of the sugar.
3. Dissolve saffron in 1tbsp of hot milk.
4. Add it to the sugar syrup.
5. Cool the reduced milk and add refined flour,reserved sugar and fennel seeds.
6. Mix well and make the batter of pouring consistency using little milk if required. Keep aside for 3 hours.
7. Heat ghee in a pan,pour a little batter to form a pancake.Pour hot ghee over it and turn over.
8. When both sides are done,drain and immerse it in the sugar syrup.
9. Remove it in a serving plate and similarly make the other pancakes(malpuas).
10. Now sprinkle sliced almonds on them.
11. serve warm.
Title: Berry Cobbler
Ingredients:
- 6 fresh raspberries
- 3 fresh blueberries
- 1/2 unbleached all-purpose flour
- 2 sugar
- 1 orange zest
- 2 butter
- 1 unbleached all-purpose flour
- 3 sugar
- 1 1/2 baking powder
- 1/4 salt
- 4 butter
- 1 vegetable shortening
- 1/4 - 1/3 milk
- half-and-half
Instructions:
1. To make the berry filling, stem and gently rinse the berries. Drain on paper towels. Transfer to an 8-inch square baking dish or 1 1/2 quart casserole.
2. In a small bowl, combine the flour, sugar, orange zest, and orange juice. Toss with the berries, mixing gently until they are thoroughly coated. If the berries are particularly tart, add more sugar to taste. Dot with the butter.
3. Set aside the filling for 30 minutes or refrigerate for several hours. Bring to room temperature before baking.
4. Preheat the oven to 400°F.
5. To make the biscuit dough, sift the flour, 2 tablespoons of the sugar, the baking powder, and salt into a bowl or food processor. Cut 3 tablespoons of the butter and the shortening into the flour mixture until it has the consistency of coarse crumbs. Add 1/4 cup of the milk all at once and stir with a fork or pulse the machine briefly just until the dough comes together, adding more milk if necessary.
6. Turn out the dough onto a lightly floured work surface. Knead lightly 12 to 15 times, sprinkling with a little flour if the dough is sticky. (Biscuit dough can be refrigerated for up to 2 hours before baking.).
7. Press out the dough gently into a shape that will be large enough to cover the berries. Transfer the dough carefully to the baking dish, crimping the edges around the dish.
8. Melt the remaining 1 tablespoon of butter. Brush the top of the dough with the melted btter. Sprinkle with the remaining 1 tablespoon of sugar. With the tip of a sharp knife, cut three or four vents in the top of the dough to allow steam to escape.
9. Bake for 35 to 40 minutes, until the biscuit topping is golden.
10. Serve warm with a spoonful of cream topping each serving.
Title: Strawberry Cantaloupe Pie
Ingredients:
- 1 cream cheese
- 1 milk
- 1 strawberry
- 1 water
- 1/2 sugar
- 1/2 cornstarch
- 2 salt
- 1/8 butter
- 1 lemon, rind of
- 1 cantaloupe balls
- 3
Instructions:
1. Combine cream cheese and milk and spread over the bottom of the pre-baked pie shell.
2. Crush strawberries slightly and combine with water; simmer for 5 minutes then press throgh a sieve.
3. Discard the seeds.
4. Blend sugar, cornstarch, and salt, then stir into strawberry mixture.
5. Cook over a medium heat, stirring constantly until the mixture comes to boil.
6. Continue stirring over low heat for 2 minutes.
7. The mix will be thick and translucent.
8. Remove from heat and stir in butter and lemon peel.
9. Add a few drops red food coloring, mix inches.
10. Cool until lukewarm.
11. Place cantaloupe balls in pie shell on top of cream cheese mix.
12. Spoon strawberry glaze over them.
13. Let glaze set before serving.
Title: Yummy Yummy Chocky Cake!
Ingredients:
- 200 chocolate
- 5 butter
- 2 eggs
- 1/4 sugar
- 1/2 self-raising flour
Instructions:
1. Melt chocolate and butter in the double saucepan.
2. pre-heat the oven 170c.
3. whisk eggs and sugar. you dont have to mix it till the mixture turn pale, just mix it very vell till it smooth.
4. add the chocolate mixture and the flour then mix it well.
5. pour it in the muffin tind or any cake tin you have.
6. bake it in the oven for about 20m. if the surface is dry and baked its ready.
7. don't overcooked cos it's supposed to be moist inside.
Title: Peppersass Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 granulated sugar
- 2/3 butter
- 1 margarine
- 2 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. In small bowl, combine flour, baking soada and salt. In large bowl, with mixture at low speed, cream together sugar and butter until well blended. Add egg, hot pepper sauce, vanilla and flour mixture; beat until smooth.
3. Divide dough in half. On plastic wrap, shape each dough half into a log, about 1 1/2" thick in diameter. Cover and refrigerate until firm.
4. Cut dough rolls into 1/4" slices. Dip each slice in granulated sugar. Place 1" apart on ungreased cookie sheets.
5. Bake 8-12 minutes or until cookies are golden around the edges. Cool on wire rack.
Title: Canada Day Flag Cake
Ingredients:
- 1 1/2 cake-and-pastry flour
- 1/4 salt
- 5 eggs
- 1 cream of tartar
- 1 1/2 granulated sugar
- 3/4 strawberries
- 1/3 icing sugar
- 8 vanilla
- 3
- 1/4
- 1
Instructions:
1. First, make the cake.
2. Preheat oven to 350F; have ready an ungreased 13x9 oblong pan.
3. Using a flour sifter, sift together flour and salt, then return to sifter and set aside.
4. In large mixing bowl, beat egg whites until foamy; sprinkle with cream of tartar and beat until soft peaks form.
5. Gradually add half of the sugar to the whites, beating until stiff glossy peaks form.
6. In another large mixing bowl, beat egg yolks and remaining sugar until thickened; stir in orange rind and juice.
7. Fold this into the egg whites.
8. Sift flour, a third at a time, over the egg mixture, gently folding in each addition.
9. Place this batter into the 13x9 pan and bake in preheated oven for 20 to 25 minutes, or until spongy to a light touch.
10. Let cool in pan for 10 minutes, then turn cake out onto a wire rack to let it cool completely (if possible, wrap and store for 1 day; cake can also be frozen for up to 2 months).
11. When ready, make the filling and decoration.
12. Hull and slice about one-quarter of the strawberries.
13. Whip the cream; stir icing sugar and vanilla into whipped cream.
14. Using a long serrated knife, cut cake horizontally in half and put one layer, cut side up, on a large serving tray.
15. Spread with about one-third of the whipped cream mixture and cover with a single layer of sliced strawberries.
16. Carefully put the top layer, cut side down, over the berries.
17. Spread remaining cream over top and sides.
18. Now, cut the remaining berries in half and arrange in overlapping rows, cut side down, forming 2 side bands and a maple leaf in centre.
19. Use any remaining berries as a garnish around the sides of the cake.
Title: Rhubarb Apple Crisp
Ingredients:
- 2/3 sugar
- 3 flour
- 1 lemon rind
- 3 rhubarb
- 3 sliced apples
- 1/3 brown sugar
- 1/3 rolled oats
- 3 flour
- 1 cinnamon
- 2 margarine
Instructions:
1. Filling:.
2. In a bowl, combine sugar, flour and rind and mix well.
3. Add rhubarb and apples.
4. Stir to mix.
5. Spoon into 8 cup baking dish.
6. Topping:.
7. In a bowl, combine sugar, oats, flour and cinnamon.
8. Add melted margarine and mix well.
9. Sprinkle over filling.
10. Bake 357F 40-50 mins til filling is bubbly and topping is brown.
11. Serve warm.
Title: Almond Cream Squares
Ingredients:
- 1/2 butter
- 1/4 margarine
- 2 sugar
- 2 vanilla
- 1/4 salt
- 1 egg
- 1 flaked coconut
- 1 3/4 butter
- 1/2 milk
- 3 half-and-half cream
- 1/3 vanilla
- 3 -4 powdered sugar
- 1/2
- 3
Instructions:
1. In a heavy-bottomed saucepan, combine the first 6 ingredients; cook over low heat, stirring constantly, until butter melts and the mixture begins to thicken.
2. Remove from heat; add in the almonds, vanilla, wafer crumbs and coconut; stir well until combined.
3. Press firmly into an ungreased 9-inch baking pan.
4. Cover and chill.
5. Beat all the cream filling ingredients well.
6. Spread the cream filling over the almond mixture; cover and chill.
7. Remove from fridge, cut into 1-1/2-inch squares (or what ever size desired).
8. Remove from pan; place 1/2-inch apart on baking pan/sheet.
9. Place the chocolate squares in a zip-top heavy duty plastic bag.
10. Submerge in hot water until chocolate melts.
11. Cut a small hole in end of bag with scissors.
12. Drizzle chocolate over cream filling squares in a zig-zag pattern.
Title: Lemon Loaf Cake
Ingredients:
- 1 1/2 cake flour
- 1 baking powder
- 1/8 salt
- 3/4 sugar
- 2 sugar
- 2 lemon peel
- 3 eggs
- 3/4 butter
- 1/2 powdered sugar
- 3 lemon juice
Instructions:
1. Preheat oven to 325°F.
2. Butter a loaf pan and set aside.
3. Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside.
4. In the food processor process the sugar and lemon peel until peel is minced.
5. Add eggs and process for 1 minute.
6. Add butter and blend for 1 minute.
7. Add the dry ingredients and mix using 2 on/off turns.
8. Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns.
9. Transfer mixture to prepared pan.
10. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
11. Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up.
12. For the icing mix together the powdered sugar and lemon juice in a small bowl.
13. Brush icing over top and sides of cake.
Title: Cuba Libre Cake
Ingredients:
- 5 eggs
- 3 white flour
- 1 1/4 baking soda
- 3 1/2 brown sugar
- 2 lime juice
- 1 rum
- 1
- 1/2
Instructions:
1. Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour gradually.
2. Add the cooking oil and baking soda and mix well.
3. Divide the dough into two halves. Add the coke to the one part, and lime juice with rum to the other.
4. Pour the doughs into a baking tin - a blob of coke dough, a blob of lime/rum dough onto it, and so it goes until the tin is full.
5. Bake in the oven preheated to 200 °C for about 50 minutes. After first 20 minutes turn the temperature down to 180 °C.
6. Meanwhile, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the hot cake, making uneven splots. Cut when cold.
Title: Peanutty Cream Cheese Cookies
Ingredients:
- 3 flour
- 2 baking soda
- 1/2 salt
- 4 cream cheese
- 1 butter
- 3/4 sugar
- 1 dark brown sugar
- 2 eggs
- 1 vanilla
- 1 peanut butter
- 2 1/2 unsalted peanuts
Instructions:
1. Combine first three ingredients in a small bowl and set aside.
2. Beat cream cheese and butter at medium speed; add sugars and beat for 4 minutes; add eggs and vanilla and mix at low; add in peanut butter and combine fully.
3. Add flour mixture and mix at low speed.
4. Stir in peanuts.
5. Refrigerate dough overnight.
6. Preheat oven to 350.
7. Place dough in 1 inch balls, 1 inch apart on baking sheet; bake for 8 to 10 minutes.
Title: Coconut Frosting
Ingredients:
- 6 sugar
- 1 coconut milk
- 1/2 unsalted butter
- 2 coconut
- 1
- 4
Instructions:
1. Put the yolks in the bowl of an electric mixer fitted with a whisk attachment.
2. In a small saucepan, combine the sugar and coconut milk.
3. Stir to combine and then bring to a boil.
4. As the mixture heats, begin whipping the eggs on high speed.
5. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer).
6. Remove the mixture from the heat.
7. Stop the mixer and pour a small amount of the syrup into the egg yolks.
8. Quickly beat on high again.
9. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.).
10. Continue beating until the mixture is cool.
11. Add the coconut extract.
12. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time.
13. When the butter is completely incorporated, scrape down the sides of the bowl and beat for another 1 minute.
14. *All credit goes to Kay Cabrera, a freelance Pastry Chef for the recipe. (Its so good!).
Title: Whole Wheat Chocolate Pan Cake
Ingredients:
- 1 1/2 white whole wheat flour
- 3/4 granulated sugar
- 1/4 baking soda
- 1 salt
- 1/2 white vinegar
- 1/4 vanilla
- 1 cold water
- 1 butter
- 1 milk
- 2 powdered sugar
- 5
- 1/4
Instructions:
1. Heat oven to 350º F.
2. In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
3. In a smal bowl, mix oil, vinegar, water and vanilla.
4. Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
5. Pour into greased 9X13 inch pan.
6. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
7. Spoon hot chocolate frosting on top of warm cake.
8. Frosting:
9. In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.
Title: Spicy Rhubarb Crisp
Ingredients:
- 5 rhubarb
- 1/2 honey
- 1 flour
- 1 cinnamon
- 1 ginger
- 1/8 clove
- 1 1/2 rolled oats
- 1/3 sugar
- 1/3 honey
- 1/2 vanilla
- 1/4 butter
- 1 cinnamon
- 1/4 nutmeg
- 1/2 salt
Instructions:
1. Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
2. Pour into a greased 2L baking dish.
3. Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
4. Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
5. Serve warm with your choice of ice cream.
Title: Butter Fluff Frosting
Ingredients:
- 1 flour
- 5 sugar
- 1 butter
- 1/2 shortening
- 1/2 vanilla
- 1
Instructions:
1. In a medium heavy-bottomed saucepan, thicken the cream and flour over medium heat.
2. Once the mixture has thickened, remove to cool.
3. In a bowl, mix together the sugar, softened butter, shortening, vanilla with the cooled flour/cream mixture.
4. Beat until fluffy and creamy.
Title: Almond Apricot Logs
Ingredients:
- 2 dry yeast
- 1/3 water
- 1 1/2 milk
- 1/3 sugar
- 1/2 eggs
- 2 salt
- 2 ground nutmeg
- 2 all-purpose flour
- 5 - 5 1/2 apricots
- 1 1/2 powdered sugar
- 1 vanilla
- 1 1/2 milk
- 1/2
- 2 -3
Instructions:
1. In a large mixing bowl,dissolve yeat in water.
2. Add the milk,oil,sugar,eggs,salt,nutmeg and 2 cups flour.
3. Beat until smooth.
4. Add apricots and almonds.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto floured surface and knead until smooth and elastic,about 6-8 minutes.
7. Place in a greased bowl,turning once to grease top.
8. Cover and let rise in a warm place till doubled,about 1-1/2 hours.
9. Punch dough down,let rest for 10 minutes.
10. Turn onto lightly floured surface.
11. Roll into 15x12 inch rectangle.
12. Cut into 3x1 inch strips.
13. Place 1 inch apart on greased baking sheets.
14. Cover and let rise until doubled,about 30 minutes.
15. Bake at 375 for 15 minutes or until light golden brown.
16. Remove to wire racks.
17. For glaze combine the powdered sugar,vanilla and enough milk to achieve desired consistency.
18. Brush over warm logs.
Title: Kelli's Carrot Cake
Ingredients:
- 2 sugar
- 1/2 canola oil
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 salt
- 2 eggs
- 2 carrots
- 1 carrots
- 1 crushed pineapple
- 1 pecans
- 3 3/4 cream cheese
- 1/4 powdered sugar
- 1/2 butter
- pecans
Instructions:
1. Cake:
2. Preheat oven to 350 F (180 C).
3. Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
4. In another bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
5. Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
6. Pour into greased cake pan(s) and place in oven.
7. Bake for 30-40 minutes until inserted toothpick comes out clean.
8. Icing:
9. Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
10. Wait at least 1 hour for cake to cook before icing.
Title: Coeur a La Creme With Apricot Sauce
Ingredients:
- 8 cream cheese
- 8 reduced-fat ricotta cheese
- 1/4 salt
- 2 confectioners' sugar
- 1 lemon peel
- 1 1/2 vanilla
- 1 heavy cream
- 1 cherries
- 1/2 angelica
- 1/2 citron
- 1 vanilla bean
- 2/3 sugar
- 1/4 lemon juice
- 1/4
Instructions:
1. LA CREME: In a large bowl combine well the cream cheese, ricotta, salt, sugar, lemon peel and vanilla. Fold in the heavy cream which has been beaten until soft peaks have formed.
2. Wet cheese cloth and squeeze out excess moisture. Line mold or molds with a double thickness of cheese cloth, cut large enough to fold back over filled mold.
3. Spoon cheese mixture into mold and fold the cheese cloth over the top. Place mold on a rack over a pan. Let it drain overnight in the refrigerator.
4. APRICOT SAUCE: Place apricots and vanilla bean in a saucepan with just enough boiling water to cover them. Let stand for 30 minutes.
5. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft. Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer the fruits to a serving dish.
6. Add the cherries and Angelica to the liquid. Reduce cooking liquid until it is syrupy. Stir in the Galliano and lemon juice.
7. Pour hot syrup over fruit. Let cool, then chill covered until ready to serve.
8. TO SERVE: unwrap, invert, and unmold the La Creme onto a plate and spoon Apricot Sauce over the top.
Title: Pumpkin Gingerbread
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 egg
- 1 pumpkin
- 1/2 dark molasses
- 1/2 all-purpose flour
- 2 1/4 baking soda
- 1 salt
- 1/2 ginger
- 1 cinnamon
- 1
Instructions:
1. Mix thoroughly shortening, sugar and egg.
2. Blend molasses, sour milk and pumpkin together.
3. Sift flour, soda, salt, ginger and cinnamon together.
4. Combine all mixture and beat until smooth.
5. Pour into well-greased and floured 9-inch square pan.
6. Bake 45 to 50 minutes at 325 degrees F.
Title: Sticky Toffee Pudding
Ingredients:
- 175 butter
- 175 dark muscovado sugar
- 3 golden syrup
- 2 eggs
- 100 self-raising flour
- 1 salt
Instructions:
1. Preheat oven to 180C/350F/gas 4. Grease a 1.2 litre/2 pint pudding basin. Heat 50 g butter, 50 g sugar and syrup in a pan over a low heat until smooth. Pour half the sauce into the basin. Reserve remaining sauce. Melt rest of butter and sugar in a heavy-based pan. Remove from heatl. Cool for 10 minutes. Mix in eggs.
2. Sift flour and salt into a large bowl. Make a well in the centre. Pour in melted mixture and stir until combined. Spoon into basin.
3. Bake for 40 - 45 minutes or until springy to touch. Run a knife around edge. Carefully turn out onto a large plate. Reheat reserved sauce, pour over the pudding and serve.
4. Note: to ensure a smooth sauce, use a heavy saucepan.
Title: Pineapple Upside Down Cake
Ingredients:
- 6 light brown sugar
- 2 maraschino cherries
- 20 all-purpose flour
- 7 baking powder
- 1 baking soda
- 3/4 skim milk
- 1/4 vanilla extract
- 1/2 sugar
- 1 eggs
- 1/2
- 2
Instructions:
1. Preheat oven to 305 degresses.
2. Drain pineapple and reserve 2 tablespoons of juice; set aside.
3. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan.
4. Top margarine with brown sugar and, using a fork, swirl together to make an even layer.
5. Place 1 pineapple ring in the center of the pan and arrange 6 more rings around it.
6. Place cherry halves, cut side up, in the center of each ring and in the spaces between rings; set aside.
7. In a medium bowl, combine flour, baking powder and baking soda, set aside.
8. In a small bow.
9. combine milk, 2 tablespoons of margarine and granulated sugar.
10. Add eggs, one at a time, mixing well after each addition.
11. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended.
12. pour batter over pineapple in pan.
13. Bake until wooden toothpick near center of cake comes out clean.
14. about 30-35 minutes.
15. Cool 2 minutes in pan, invert pan onto a serving plate and serve warm or at room temperature.