lumicero/recipes-ing2inst huggingface dataset:
Title: Basque Cake
Ingredients:
- 1 flour
- 1/2 cornflour
- 1 baking powder
- 1/4 butter
- 1/2 butter
- 2 icing sugar
- 2/3 egg
- 1 cornstarch
- 2 sugar
- 1/4 vanilla bean
- 4 red wine
- 2 red currant jelly
- 1 3/4 sour cherry
- 1/3 honey
- 1 cinnamon stick
- 1/4 whole cloves
- 1
- 1/4
- 1/2
- 2
- 1
- 4
Instructions:
1. Pastry: Preheat oven to 350 degrees F.
2. Sift together flours and baking powder.
3. Stir in ground almonds.
4. In a food processor combine flour mixture with cold butter.
5. Pulse several times until mixture resembles coarse meal.
6. In a small bowl whisk together whole egg, egg yolks and sugar until smooth.
7. Add to flour mixture and pulse again until mixture comes together.
8. Turn onto a lightly floured surface.
9. Divide dough in half.
10. Roll out each half into quarter inch thick 10-inch circles.
11. Cover with plastic wrap and chill for 30 minutes.
12. Pastry Cream: In a medium bowl whisk together first amount of milk, egg yolks and cornstarch until smooth.
13. Heat second amount of milk, sugar and vanilla in a heavy bottomed pot.
14. When this mixture comes to a boil, slowly pour half of it over the egg yolk mixture while whisking briskly.
15. Return mixture back to pot.
16. Continue whisking 4 to 5 minutes until smooth and boiling.
17. Remove from heat.
18. Add ground almonds.
19. Cover surface with plastic wrap.
20. Cool to room temperature.
21. Assembly.
22. Line a flan ring with one layer of the rolled pastry.
23. Pour in pastry cream and then top with second layer of pastry.
24. Place flan ring on baking sheet.
25. Bake for 40 to 45 minutes until golden and set.
26. Sour Cherry Sauce: Combine all sauce ingredients in a small saucepan and bring to a boil.
27. Reduce to simmer and reduce by half.
28. Strain and serve warm over cake.
Title: Chocolate-Covered Strawberry Hearts
Ingredients:
- 4 bittersweet chocolate
- 1/4 white chocolate
- 1
Instructions:
1. In a large, microwave-safe bowl, microwave two-thirds of the bittersweet chocolate for 30 seconds, then stir. Repeat until the mixture is smooth. Stir in the remaining chocolate until melted. Transfer 2 tablespoons to a heavy-duty resealable plastic bag and snip a small hole in one corner.
2. Pipe 12 small (2-inch) heart outlines onto a wax paper-lined cookie sheet. Refrigerate until set, about 5 minutes. Fold the strawberries into the remaining bittersweet chocolate. Divide among the heart outlines and carefully spread to fill in the hearts.
3. Repeat the melting technique above with the white chocolate. Pipe decorations onto the hearts. Let stand until set.
4. Tip: The hearts can be refrigerated in an airtight container for up to 1 week.
Title: Deconstructed Bananas Foster Cream Pie
Ingredients:
- 1 instant vanilla pudding
- 1 vanilla
- 1 half-and-half
- 2 1/2 heavy whipping cream
- 1/2 powdered sugar
- 2 -4 vanilla extract
- 1 butter
- 1 brown sugar
- 2 vanilla extract
- 1 pecans
- 1 dark rum
- 1/3 - 1/2 maple syrup
- 1/3 bananas
- 1/3
- 3 -4
Instructions:
1. Preheat oven to 425°F.
2. PIE CRUST: Make your favorite pie crust, roll dough as you normally would but roll into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom. Once cool store in airtight container until ready to serve.
3. PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve. Place plastic wrap over the pastry cream touching it so a skin doesn't form, before chilling.
4. WHIPPED CREAM: Whip heavy cream with powdered sugar and vanilla, adjust amounts to your taste, chill.
5. PRALINE SAUCE.
6. Melt butter over medium heat in a small pan. Stir in brown sugar and cream. Cook and stir until isauce reaches a full boil.
7. Reduce heat and boil gently for three minutes stirring occasionally. Stir in vanilla and cool. Makes around 1/3 cup . Delicious on ice cream too or almost anything else! Making ahead chill and gently reheat (microwave 5 seconds at a time until drizzle consistency).
8. PUTTING IT TOGETHER:
9. Place a large pastry square on each dessert plate, spoon on some pastry cream - if using all six at once divide evenly.
10. Place 3-4 banana slices on top of each square, top with whipping cream.
11. Drizzle with Praline Sauce and chopped pecans, place one or more small cinnamon pastry squares into the cream point down . TA DAH! Fast and beautiful!
Title: Sugar Free Chocolate Mousse to Die For!!!
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 10 soft tofu
- 1 instant coffee crystals
- 1/4 - 1/2 heavy whipping cream
- 8 -12
Instructions:
1. Using an electric mixer, beat first four ingredients until very smooth.
2. In a separate bowl, whip the cream until just about stiff.
3. Turn the mixer to the lowest setting, blend in the pudding/tofu mixture, and TURN OFF THE MIXER!
4. If you overbeat, you'll get chocolate butter!
Title: Powdered Nut Balls
Ingredients:
- 1 margarine
- 1/4 powdered sugar
- 2 vanilla
- 2 flour
- 1 walnuts
- powdered sugar
Instructions:
1. Cream margarine.
2. Add sugar and beat until light.
3. Add vanilla and flour.
4. Add nuts last.
5. Mix well and make balls.
6. Put on ungreased cookie sheet (about 42 per sheet).
7. Bake 15 minutes at 350 degrees.
8. Take out of oven and put into bag of powdered sugar.
9. Shake, take out and enjoy.
Title: German Chocolate Cake With Milk Chocolate Ganache
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 heavy whipping cream
- 3 vanilla extract
- 2
- 1
Instructions:
1. Prepare cake according to package directions.Pour into a decorative Bundt pan, and bake according to package directions.
2. Remove cake from oven, cool in pan 10 minutes, remove cake frompan and cool on wire rack completely.Place cake on serving plate.
3. Pour heavy whipping cream into heavy sauce pan. Cook, over medium heat, stir occasionally, so not to scorch. Cook just until cream begins to boil.Remove from heat.
4. Add chocolate chips to whipping cream, stir constantly until chocolate is completely melted and smooth. Stir in vanilla extract.
5. Pour chocolate into a bowl. Place in refrigerator, stir every 10 minutes, for 1-2 hours ( It seems to be different for me everytime), until chocolate is amost spreading consistency, but will still drip from sides of cake.
6. Spread ganache over entire cake, be generous.
7. With a potato peeler, shave chocolate bar over cake, making chocolate shavings, fall over frosted cake. Do as many as you like.
Title: Apple-Oatmeal Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 whole wheat flour
- 3/4 brown sugar
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1 1/2 raisins
- 1/2 apple
- 1 egg
- 1 honey
- 1/2 milk
- 1/2
- 1/3
Instructions:
1. Preheat oven to 375°F In a medium bowl, combine oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon.
2. Stir to combine.
3. Stir in raisins and apples.
4. In a large bowl, combine egg, honey, oil and milk.
5. Stir in dry ingredients.
6. Mix to form a smooth batter.
7. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookies, leaving 2 inches between.
8. Dip fingers into water.
9. Press dough down to about 1 1/2-inch diameter Bake for 10-12 minutes, or until lightly golden Remove sheet from oven.
10. Transfer cookies to cooling rack.
Title: Brickle Bundt Cake
Ingredients:
- 1 1/3 sugar
- 1 1/4 walnuts
- 1/4 ground cinnamon
- 1 butter
- 1/2 eggs
- 2 vanilla
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/4 sour cream
- 8 butter
- 1/4 powdered sugar
- 1 milk
- 1 vanilla
- 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
3. Set aside 1/4 cup toffee bits for topping.
4. Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
5. Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
6. Add eggs and vanilla; beat well.
7. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
8. Beat 3 minutes.
9. Spoon one-third of batter into prepared pan.
10. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
11. Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
12. Cool 10 minutes; remove from pan to wire rack and cool completely.
13. Prepare glaze.
14. GLAZE:
15. Combine all ingredients until of drizzling consistency.
16. Drizzle over cake.
17. Sprinkle remaining 1/4 cup toffee bits over top.
18. Enjoy!
Title: Lemon Pound Cake
Ingredients:
- 1 eggs
- 1 sugar
- 4 powdered sugar
- 3/4 lemon juice
- 1/2 salt
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 325°.
2. Grease a bundt pan.
3. Remove 2 tablespoons of cake mix and put into greased bundt pan to flour.
4. Beat eggs, oil, sugar and nectar together.
5. Add remaining cake mix and beat until combined.
6. Bake@ 325° for 1 hour.
7. Mix glaze and pour over cake while it is still warm.
8. *If preferred you can use vanilla frosting to top.
9. Put it in the microwave and warm until pourable, but not liquified.
10. Stir and pour over cake after it is cooled.
Title: Caramel Frosted Pumpkin Cookies With Butterscotch Chips
Ingredients:
- 1 shortening
- 1 sugar
- 1 1/2 canned pumpkin
- 1 egg
- 2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 butter
- 3 milk
- 4 brown sugar
- 1/2 powdered sugar
- 1 vanilla
- 3/4
Instructions:
1. Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
2. Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
3. Fold in butterscotch chips.
4. Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
5. In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
6. Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.
Title: Fresh Plum Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 pumpkin pie spice
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 6 -8 plums
Instructions:
1. Preheat the oven to 350* F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
2. Whisk together the flour, baking powder, salt and ½ teaspoons of pumpkin pie spice.
3. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
4. Spread the batter evenly in the prepared pan.
5. Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife.
6. Place the plum slices around the top of the cake in a pretty pattern—make sure they are close together.
7. Sprinkle 1 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.
8. Bake for 50-55 minutes—until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
9. Serves 8-12.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 1 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 2 zucchini
- 2 milk
- 2 walnuts
- 1/2 pecans
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.
3. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
4. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
5. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
6. Drizzle glaze over cake.
Title: Fudgy Gluten Free Chocolate Cake
Ingredients:
- 1/2 sugar
- 1/2 cocoa powder
- 1/4 salt
- 1 sour cream
- 6 milk
- 6 vanilla
- 6 chocolate chips
- 1
- 1/4
- 6 -8
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Spray 4 medium ramekins with cooking spray; set aside. If microwaving, spray mugs with cooking spray.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, and salt until no streaks remain.
3. Add in sour cream and 6 tablespoons of vegetable oil, and mix with a spoon until a thick paste forms.
4. Mix in cream and vanilla until completely combined.
5. Whisk in your remaining 1/4 cup of vegetable oil until thoroughly combined.
6. Fold in chocolate chips.
7. Scoop an equal amount of batter into each ramekin, using about 1/3 of cup for each cake.
8. Bake for 17-20 minutes for a lava cake, or 23-26 minutes for a fully cooked cake. If microwaving, cook for 2-4 minutes in mugs.
9. Allow to cool for 5 minutes, and turn the cakes out onto a plate or platter.
10. Serve warm with a dusting of powdered sugar, and a scoop of ice cream. Enjoy!
Title: Eggless,butterless,milkless Cake
Ingredients:
- 2 brown sugar
- 2 hot water
- 1 salt
- 2 cinnamon
- 4 shortening
- 1 1/2 raisins
- 1/2 clove
- 3 flour
Instructions:
1. Place all in a saucepan and boil for 5 minutes.
2. Cool.
3. Add 2 teaspoons soda,dissolved in 1 tablespoons lukewarm water.
4. Add flour.
5. Bake 1 1/2 hours in loaf pan at 350*.
Title: Morgenroth Fruit Cake
Ingredients:
- 4 1/2 cake flour
- 1 baking powder
- 1/2 ground cloves
- 1/2 cinnamon
- 1/2 mace
- 1 butter
- 1 brown sugar
- 10 eggs
- 1/2 dates
- 1/2 raisins
- 1 currants
- 1 citron
- 1 candied lemon peel
- 1/2 pecans
- 1/2 molasses
- 1/2 apple cider
- 1/2
- 1
- 1/2
Instructions:
1. Sift flour once, measure add baking powder & spices. Sift together 3 times.
2. Cream butter and add sugar gradually- cream until light and fluffy.
3. Add remaining ingredients- adding flour gradually.
4. Bake in 4 greased loaf pans- in a preheated oven at 250 degrees for 3 1/2 hours-.
Title: Nutty Fingers
Ingredients:
- 1 butter
- 1/4 powdered sugar
- 2 all-purpose flour
- 2 vanilla extract
- 1 1/3 pecans
Instructions:
1. Preheat oven to 300 degrees.
2. Cream 2 sticks of butter.
3. Add 1/4 cup of powdered sugar, 2 cups all purpose flour, 2 tablespoons vanilla extract, and 1 1/3 cups of chopped pecans.
4. Roll into a ball or lengthwise about the size of a finger.
5. Bake on greased cookie sheet in preheated oven for 20-25 minute.
6. Cool for 1 minute then roll in powdered sugar.
7. Enjoy!
Title: Chipotle Cheese Wafers
Ingredients:
- 2 sharp cheddar cheese
- 1/2 pecans
- 2 all-purpose flour
- 1 margarine
- 1 salt
- 1 ground paprika
- 1/2 pecan halves
- 1 1/2
- 48
Instructions:
1. Preheat oven to 350.
2. In food processor, pulse 1/2 cup cheese until it resembles coarse meal. Remove from bowl. Add pecans to work bowl and pulse until pecans resemble coarse meal.
3. In a large bowl, combine cheese, pecans, flour, margarine, salt, pepper and paprika, mixing well. Add cereal to mixture, stirring gently just until combined.
4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten dough balls gently with a fork. Place pecan half on top of indentation.
5. Bake for 13 minutes. Remove to wire racks and cool.
Title: No Fuss Mandarin Orange Cake w/ Vanilla Coconut Frosting
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1 coconut flakes
- 1/3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9" x 13" pan.
3. In a large bowl, beat cake mix, eggs, oranges and juice, and oil until thoroughly mixed- orange segment will break up into batter.
4. Pour into pan and bake for 35-40 minutes.
5. Cool for at least an hour.
6. Frost cake.
7. Sprinkle with coconut.
Title: Stem Ginger Pudding With Sticky Orange Sauce
Ingredients:
- 6 unsalted butter
- 2 eggs
- 6 self-raising flour
- 8 baking powder
- 3 icing sugar
- 1/2 water
- 4 ginger syrup
- 7 marmalade
- 2 oranges, juice and zest of
- 2
Instructions:
1. Preheat oven to 350f/Gas Mark 4.
2. Place all the sponge pudding ingredients EXCEPT the stem ginger in a bowl and whisk till smooth and pale.
3. Fold in the chopped stem ginger and pour mixture into a 2 1/2 pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until 2/3 up the side of the pudding bowl. Bake for 45 minutes or until firm.
4. To make the sauce, place all the ingredients EXCEPT the orange zest in a pan and boil for 5-10 minutes or until the mixture has reduced and is slightly thickened. Remove from heat and stir in orange zest.
5. Remove pudding from oven, cut into slices and serve hot with the orange syrup poured over.
Title: Cracker Barrel Old Country Store Carrot Cake
Ingredients:
- 3/4 english walnuts
- 2 carrots
- 1 crushed pineapple
- 1/2 coconut
- 1/2 raisins
- 1 1/4 sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 flour
- 3 baking powder
- 2 baking soda
- 2 vanilla
- 2 ground cinnamon
- 2 ground nutmeg
- 1 ground cloves
- 1/2 salt
- 1/2 cream cheese
- 8 butter
- 1/2 vanilla
- 1 powdered sugar
- 2 pecans
- 1/2
Instructions:
1. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
2. Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 minute Test with toothpick for doneness. When cool frost with cream cheese frosting.
3. Frosting:.
4. Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Title: Cran-Apple Pecan Crisp
Ingredients:
- 3 granny smith apples
- 2 fresh cranberries
- 1 sugar
- 3 all-purpose flour
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1/3 pecans
Instructions:
1. Preheat oven to 350°; grease a 9-inch baking dish.
2. In a big bowl, toss together apples, cranberries, sugar, and flour; spoon into prepared baking dish.
3. To make the topping: Combine oats, flour, and brown sugar; stir in melted butter and then pecans until well blended and crumbly.
4. Sprinkle topping over apples.
5. Bake for 50-60 minutes, or until topping is golden brown and fruit is tender; serve warm.
Title: Grandma's Chocolate Beet Cake
Ingredients:
- 1 3/4 flour
- 1 1/2 sugar
- 1/2 baking soda
- 1 1/2 salt
- 1/2 eggs
- 3 vanilla
- 1 1/8 beets
- 1 flour
- 1 1/4 milk
- 3 1/2 salt
- 3/4 butter
- 1 vanilla
- 1/2 powdered sugar
- 1
- 2
- 1 1/2
Instructions:
1. Combine the dry ingredients then add remaining ingredients, mixing until smooth.
2. Bake in a greased 9x13 pan at 350 degrees for 45-55 minutes, until center is firm.
3. Cool then frost if desired.
4. To make frosting:
5. In a saucepan, mix the flour in a little of the milk till smooth, then add the remaining milk. Cook over a slow fire until thick, 2-3 minutes, stirring constantly. Stir briskly-this has a tendency to get lumpy!
6. Remove from heat, stir in the salt and cool thoroughly in the refrigerator. This needs to be very cold.
7. Beat in the butter until well creamed. Add the vanilla and almond extract and the powdered sugar. Beat with electric mixer until thick and creamy.
Title: Rowens Apple Crisp
Ingredients:
- 4 sliced apples
- 3/4 brown sugar
- 1/2 flour
- 3/4 cinnamon
- 1/3 butter
Instructions:
1. Place apples in greased 8 inch baking dish.
2. Blend flour, brown sugar, cinnamon, and butter until crumbly.
3. Spread over apples.
4. Bake at 375 for 30 - 35 minutes.
Title: Spiced Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 salt
- 1 egg
- 1 vanilla extract
- 1 ground cinnamon
- 1/4 ground nutmeg
- 2 flour
Instructions:
1. Beat butter, sugar, salt, egg, vanilla, cinnamon and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
2. Preheat oven to 350°F Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten with a fork.
3. . Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.
Title: Rich Chocolate Bread & Butter Pudding
Ingredients:
- 284 milk
- 300 dark chocolate
- 200 soft brown sugar
- 6
- 100
- 75
- 225
- 125
Instructions:
1. Preheat oven to 150°C.
2. Grease a 20cm x 30cm oven-proof dish and scatter with the dried fruit / nuts (if being used).
3. Place the double cream and milk into a pan and bring to the boil. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
4. In a bowl, beat together the egg yolks and sugar until smooth. Stir into the cooled chocolate-cream mixture. Stir until smooth.
5. Dip the croissant slices into the chocolate sauce and then layer them in the oven-proof dish, overlapping the slices as you go.
6. Place the dish into a roasting pan and fill the roasting pan to 2/3 full with boiling water.
7. Bake for 25 - 30 minutes until the sauce has thickened.
8. Whip the 125ml cream and use to serve with the pudding.
Title: Caribbean Mangoes and Cream
Ingredients:
- 1 heavy cream
- 1 yogurt
- 1/3 brown sugar
- 2 mangoes
Instructions:
1. The day before serving, cream together the yogurt and the cream until it is fairly thick but not stiff.
2. Put the mixture into an 8" shallow dish and sprinkle with the brown sugar, cover and refrigerate.
3. Let sit for 24 hours.
4. On the day that you are serving it, let it sit on the counter until it comes to room temperature.
5. Put diced mango on top and serve.