lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Cup Cupcakes With Peanut Butter Buttercr
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 canola oil
- 1 eggs
- 4 water
- 1/2 vanilla
- 2 butter
- 1 creamy peanut butter
- 1 powdered sugar
- 1 milk
- 4
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. The oil and pudding will make it very easy to scoop into tins.
3. Scoop into 24 cupcake paper lined muffin tins.
4. Unwrap 24 mini Reese’s, push one in to each cupcake batter portion. The cupcake mixtures doesn't have to cover the peanut butter cup, when they bake it will make a nice well in the cupcake that you can fill with icing!
5. Bake for 18 minutes. No need to test them, they may seem a little wobbly, but they will be perfect.
6. MEANWHILE, mix your frosting --
7. Combine the butter and peanut butter in bowl and mix with mixer until cream.
8. Add the powdered sugar a little at a time. I usually pour about a cup a time and carefully mix it. During the mixing of the sugar, you can add your milk.
9. Don't refrigerate the icing, because it will be too hard to get on the cupcakes. I have a pampered chef decorator that I use a star tip to ice the cupcakes, but you can simply put it in a ziploc bag. Get all the air out, and then snip just the tip off bag. That will make a perfect decorator.
10. I then take 12 more of the peanut butter cups and cut them in half and put one half of the cup into the icing and press down. VOILA! ENJOY!
Title: Baked Stuffed Apples With Walnuts or Pecans
Ingredients:
- 2 walnuts
- 1/4 pecans
- 6 -8 sugar
- 1 baking apples
- 2 ground cinnamon
- 1/2 butter
- water
Instructions:
1. Mix chopped walnuts, or pecans and sugar in a small bowl.
2. Stand cored apples on bottom of slow cooker. Spoon nut-sugar mixture into centers of apples, dividing evenly among apples.
3. Sprinkle stuffed apples with cinnamon, and dot with butter.
4. Add water`along side of the cooker.
5. Cover, and cook on Low 3-5 hours, or on high 2 1/2- 3 1/2 hours, or until apples are tender, but not collapsing.
6. Serve warm as is, or with ice cream or frozen yogurt.
Title: Cherry Cobbler With Cornbread Biscuits
Ingredients:
- 1 cornstarch
- 1/4 all-purpose flour
- 2 cornmeal
- 3 sugar
- 2 baking powder
- 1 salt
- 3/4 ground nutmeg
- 1/8 ground allspice
- 1/8 unsalted butter
- 1/8 milk
- 4
- 1
- 2
Instructions:
1. Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
2. For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
3. For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
4. Cook and stir the filling mixture over medium heat until thickened and bubbly.
5. Preheat oven to 400°F.
6. Divide filling mixture evenly among the 4 prepared cups or dishes.
7. In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
8. Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
9. Serve warm.
Title: Ms. Lamorte's Apple Crisp
Ingredients:
- 10 apples
- 2 1/2 sugar
- 1 flour
- 1 cinnamon
- 1 salt
- 3/4 brown sugar
- 1/2 margarine
Instructions:
1. Places sliced apples in a greased 13x9-inch pan.
2. Sprinkle with the 2-1/2 tablespoons sugar.
3. Mix the flour, cinnamon, salt, brown sugar and margarine with a pastry cutter until it forms a clumpy mixture.
4. Sprinkle this mixture on the apples.
5. Bake for 40 minutes at 375°F.
6. Serve with whipped cream or ice cream.
Title: Jam Filled Butter Cookies
Ingredients:
- 3 salt
- 1/2 butter
- 1 1/4 margarine
- 1 sugar
- 2 eggs
- 2 vanilla
- 1/4 walnuts
- 1/3
Instructions:
1. Sift flour and salt together.
2. Cream butter. Gradually add sugar, creaming well.
3. Blend in unbeaten eggs and vanilla; beat well.
4. Add the dry ingredients gradually; mix thoroughly.
5. Drop by rounded teaspoonfuls onto ungreased baking sheets.
6. Dent center of each, using back of teaspoon dipped in cold water.
7. Place preserves or jam into center of each.
8. Sprinkle with nuts.
9. Bake at 375 degrees for 10 to 12 minutes.
Title: Double Peanut Butter Pound Cake
Ingredients:
- 1 butter
- 3/4 creamy peanut butter
- 3 sugar
- 2 vanilla
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 1 milk
- 1/2 peanut butter
- 1/2 corn syrup
- 2 powdered sugar
- 1 milk
- 1 vanilla
Instructions:
1. Heat oven to 350. Grease and flour 10 inch tube pan.
2. In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
4. Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
5. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
6. Frosting (Sometimes I make only half of this as it makes a LOT):
7. In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.
Title: Halvah Shortbread
Ingredients:
- 3/4 butter
- 1/2 tahini
- 1 salt
- 1 1/4 brown sugar
- 2 pecans
- 1/2 walnuts
- 16 pecan halves
- walnut halves
Instructions:
1. Preheat the oven to 375°F.
2. With a food processor, or by hand, cream the butter with the tahini.
3. Add the salt and brown sugar. Blend until smooth.
4. Sprinkle in the flour, blending well.
5. Mix in the chopped nuts. The dough will be very stiff.
6. Lightly butter 2 7-inch pie plates or shallow baking pans.
7. Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch.
8. Press a few whole nuts into the surface to decorate.
9. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown.
10. Be careful not to overbake.
11. While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.
Title: Peanut Butter Wheat Germ Treats
Ingredients:
- 1/3 wheat germ
- 1/2 honey
- 1/2 peanut butter
- 3/4 powdered milk
Instructions:
1. Mix powdered milk, honey, and peanut butter in a bowl.
2. Roll mixture into balls about the size of a marble.
3. Roll each ball in wheat germ.
4. Chill in the refrigerator about 30 minutes.
Title: Banana Split Dessert Pizza
Ingredients:
- 1 sweetened condensed milk
- 1/2 sour cream
- 1/4 lemon juice
- 2 lemon juice
- 1 vanilla extract
- 1/2 butter
- 1/4 margarine
- 1 light brown sugar
- 3/4 flour
- 3 bananas
- 1 pineapple slices
- 1 margarine
- 1 maraschino cherry
Instructions:
1. Preheat oven to 375. Lightly grease 12-inch pizza pan or baking sheet; set aside. For filling, in medium mixing bowl, combine sweetened condensed milk, sour cream, 1/4 cup lemon juice, and vanilla; mix well. Chill.
2. In large mixing bowl, beat 1/2 cup butter and brown sugar until fluffy. Stir in flour and nuts; mix well. Press dough into 12-inch circle on prepared pan, forming rim around edge. Prick with fork. bake 10-12 minutes or until golden brown. Cool.
3. Arrange 2 (slicd) bananas on cooled crust. spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries, and additional nuts.
4. In small saucepan over low heat, melt chocolate with 1 tablespoon butter; drizzle over pizza. Chill thoroughly. Refrigerate leftovers.
Title: Magic Pudding Cookies
Ingredients:
- 1 baking mix
- 3 1/2 instant pudding mix
- 1 egg
- 1/4
Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Line 1 large or two smaller cookie sheets with parchment (opt). No greasing necessary.
2. Mix all ingredients, stir vigorously until ball forms. Pinch off dough, roll into 1" balls.
3. Place cookies on baking sheet , flatten with bottom of glass dipped in sugar.
4. OPTIONAL: use thumb to create small depression in flattened cookies, and decorate with sprinkles.
5. Bake at 375 degrees Fahrenheit 8-10 minutes. Edges will be lightly browned.
Title: Grilled Pineapple W/Butter-Rum Glaze & Vanilla Mascarpone
Ingredients:
- 1 dark rum
- 12 unsalted butter
- 1/4 light brown sugar
- 1 vanilla bean
- 8 mascarpone
- 1 pineapple
- 1/2 fresh blueberries
Instructions:
1. Combine the rum, butter, and sugar in a small saucepan and simmer, whisking often, until the sugar has melted and the mixture is slightly thickened, about 10 minutes.
2. (The glaze can be made a few days in advance, cooled, covered, and kept refrigerated.
3. Bring to room temperature before using.).
4. Cut the vanilla bean lengthwise in half and scrape out the seeds with the tip of a sharp knife.
5. Whisk the mascarpone and vanilla seeds together.
6. (The mascarpone can be made a day in advance, covered, and kept refrigerated.).
7. Heat your grill to high.
8. Grill the pineapple slices, brushing frequently with the glaze, until browned, 2 to 3 minutes per side.
9. Remove the pineapple to a platter or serving plates and top each slice with a dollop of vanilla mascarpone.
10. Garnish with a few fresh blueberries.
11. Serve immediately.
Title: Crescent Fruit Pizza
Ingredients:
- 1 butter
- 1 sugar
- 1/2 vanilla instant pudding mix
- 4 milk
- 1
- 1 1/2
- 1
- 2
- 3
Instructions:
1. Preheat oven to 375°F Press crescent rolls into bottom of 12-inch pizza pan or 13x9x2-inch baking pan. In small bowl, combine melted butter and almond extract; brush over dough. Sprinkle with sugar. Bake for 11-13 minutes or until crust is golden. Cool in pan or on wire rack.
2. While crust is baking, combine pudding mix and milk in a medium bowl. Beat with electric mixer on low speed for 1 minute. Stir in orange peel. Cover and chill for 10 minutes. Fold in whipped topping.
3. Spread pudding mixture over crust. Arrange fruit on top of pudding mixture. Cover and chill for 1-3 hours.
Title: Lavender "buñuelos"
Ingredients:
- 4 eggs
- 4 flour
- 400 milk
- 1/2 sugar
- 1 water
- 1 1/2 sugar
- 2
- 1
- 3/4
Instructions:
1. Blend the yolks, eggs, the flour and milk.
2. Strain the mixture.
3. Heat up the oil: to know if it is at the right temperature, place a little of the mixture in the oil, it should start forming bubbles and raise to the surface without gilding too fast.
4. Once it's at the right temperature, submerge individual metallic molds a few minutes.
5. Take them out and let drain on a paper towel.
6. Introduce the mold, without exceeding the edge, in the dough mixture and into the oil.
7. The buñuelo will separate naturally.
8. Let cook until the desired color.
9. Take out from the oil, let drain and dust with the sugar.
10. For the honey: place the water, the liquor, the sugar and the lavender flowers over the fire.
11. Mix so that the sugar dissolves.
12. Strain once the mixture takes a dense consistency.
13. Serve the doughnuts with this honey.
Title: Sticky Rice With Mango Thai Dessert
Ingredients:
- 2 glutinous rice
- 0.5 water
- 1 coconut milk
- 1 sugar
- 0.5 salt
- 1/2 coconut milk
- 1/2 cornstarch
- 1 salt
- 2 -3 sugar
- mangoes
Instructions:
1. Tips: If done in a 2+ quart microwavable casserole with a lid, you can go from start to table really quickly, easily, and with minimal cleanup. To speed things up even further, make your sauces and prep your fruit while your rice is soaking/cooking. Be sure to use glutinous rice, which can be found at Asian markets. It will be labeled "glutinous rice" and/or "sweet rice". Good ripe mangoes are a MUST, so be sure you can find them first, before you go any further.
2. Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, then finally drain most of the water away until the rice is covered by about a quarter inch of water. Microwave on high, covered, for ten minutes.
3. Shake a 13.5 ounce can of coconut milk well before opening then divide in half: pour one half into a bowl or tall glass to make the rice sauce, and keep the other half in the can to make the cream sauce. Or the other way 'round, it doesn't matter :-).
4. Rice sauce: Stir a cup of sugar and pinch of salt into the coconut milk until dissolved. Pour *most* of the mixture over the cooked rice and stir gently but thoroughly to blend (I feel that this makes a little too much sauce so I use about 3/4 of it and discard the remainder.) The rice/sauce mixture will be soupy while hot but will firm up well once cooled. If you want to add mango chunks to the whole dish, now is the time to stir them inches If you want to make individual serving cups, set them up now and chill to firm.
5. Cream sauce: Stir the corn starch, salt, and sugar into the other half can of coconut milk. Heat in a sauce pan, uncovered, on the stove top until bubbling, stirring frequently to avoid scorching.
6. Serving notes: This makes a glorious platter with the fruit arranged around a big mound of rice with the cream sauce drizzled over the top, or you can fancy it up by presenting individual dishes. If I'm making this for a party I serve it in the same covered casserole dish that I cooked it in, stirring the mango chunks into the rice and offering the cream sauce on the side. That way everyone gets plenty of mango and sauce instead of just the first guests. However you choose to serve it, it's a hit.
Title: Mini Chai Sponge Cakes
Ingredients:
- 4 eggs
- 1 sugar
- 1 chai tea
- 1 cinnamon
- 1 vanilla
- 1 self rising flour
Instructions:
1. Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
2. Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
3. Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. Be very careful not to get the yolks too hot or they will cook.
4. Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. Mix and let sit while you whip the egg whites.
5. Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
6. Sift the flour into the egg yolk mixture and combine. The mixture may be stiff but don't worry about it.
7. Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
8. Add the remaining egg whites and fold them into the lightened batter.
9. Spoon the batter into the prepared Bundt pan. If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
10. Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. Unmold the bundt cakes and let cool completely.
11. Serve with tea and enjoy!
Title: Kiwi Tararua Biscuits for Tramping Trips!
Ingredients:
- 250 butter
- 1 1/2 brown sugar
- 0.5 flour
- 2 rolled oats
- 2 baking powder
- 2
- 1/2
Instructions:
1. Melt butter, sugar and condensed milk together in large pot.
2. Add flour, rolled oats, coconut and baking powder. MIx well.
3. Divide mixture in half.
4. Spread each half onto a greased tray - spread with a knife until it forms a 30cm x30cm square, keeping edges neat and straight.
5. Repeat with other half of mixture.
6. Cook at 150C/300F for 10-15 minutes till light to golden brown.
7. Cut each tray into 25 biscuits - 5 x 5.
8. To harden biscuits a little more return to oven which has been turned off - leave for another 5 - 10 minutes.
9. When completely cold, pack biscuits in plastic bags. Seal and label.
Title: Kato's Triple Fruit Pound Cake
Ingredients:
- 2 pears
- 2 sour cherries
- 1 1/2 candied ginger
- 2 butter
- 1/2 white sugar
- 1 white sugar
- 2 flour
- 2 1/2 baking powder
- 1 buttermilk
- 1/4 eggs
- 4 fresh lemon rind
- 1/2 sour cream
- 1/4 white sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Cake Combine peach and pear pieces with cherries and set aside.
2. Blend butter and sugar until light and fluffy.
3. Add flour and baking powder together.
4. Add milk to creamed butter and sugar mixture.
5. Add half of the flour to the milk and butter mixture and blend well.
6. Beat in 4 eggs, one at a time.
7. Add remaining flour mixture and blend well.
8. Add lemon extract, rind and fruit.
9. Pour into greased 9-inch springform pan.
10. Bake in 350F oven for 70 minutes.
11. Cool on rack in pan for 15 minutes.
12. Serve warm with Sour cream topping.
13. Sour Cream Topping: Combine sour cream, sugar and vanilla.
14. Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.
Title: Choco-Mint Snappers
Ingredients:
- 1 shortening
- 2/3 sugar
- 1/2 egg
- 1 corn syrup
- 1/4 flour
- 1 3/4 baking soda
- 2 cinnamon
- 1 salt
- 1/4
Instructions:
1. Melt chips over hot, not boiling, water and remove from heat.
2. Combine shortening, sugar and egg in a bowl and beat till creamy.
3. Blend in melted chocolate and corn syrup.
4. Sift together flour, baking soda, cinnamon and salt.
5. Stir sifted mixture gradually into chocolate mixture.
6. Shape into balls using 1 tbs for each.
7. Roll balls of dough in sugar and place 3 inches apart on ungreased cookie sheet.
8. Cook in a 350 degree oven for 15 minutes.
9. Let stand for a few minutes before removing from tray.
Title: Peanut Butter Balls
Ingredients:
- 1/2 butter
- 2 chunky peanut butter
- 1 vanilla
- 454 powdered sugar
- 3 shortening
- 2 chocolate chips
- 1
Instructions:
1. Melt butter and while hot, stir in peanut butter, mix well and add vanilla, powdered sugar and Rice Krispies.
2. Continue mixing together using hands until well mixed. While still using your hands, roll into balls, one tablespoon at a time. Set aside.
3. Shred paraffin wax on a box grater. Combine paraffin wax and chocolate in a double boiler and heat till melted and combined.
4. Dip peanutbutter balls into melted chocolate and paraffin mix using a toothpick.
5. Cool on waxed paper.
6. (if there is leftover chocolate, toss a handful of almonds in, stir and poor onto wax paper to make almond bark).
Title: Apple Cider Cake!
Ingredients:
- 1 eggs
- 1 apple cider
- 6 pumpkin pie spice
- 2/3 pumpkin pie filling
- 1 hazelnut extract
- 2 powdered sugar
- 1 apple cider
- 1 butter
- 1
- 3/4
- 3
- 1/4
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 12-cup Bundt pan.
3. In a mixing bowl combine eggs, oil, pumpkin, extracts and pie spice and cider. Mix well.
4. Add the cake mixes and beat on low speed until well blended.
5. Stir in the heath bits.
6. Pour into the prepared pan.
7. Bake 55-65 minutes until tester comes out clean.
8. Cool for 10 minutes on rack.
9. Invert to cool. It can still be warm to glaze. Place the cake, on the rack over a cookie sheet.
10. Glaze: In a small sauce pan brown the butter over med. heat.
11. Add the remaining ingredients and stir until sugar is melted and all is combined well.
12. Drizzle slowly over the cake. This sets up very fast.
13. Scrape the extra glaze that runs off back into the saucepan.
14. Reheat and drizzle a second time.
15. Sprinkle right away with more (1/4 cup) Heath bits.
16. Note: You can substitute the Caramel Cake mix with Spice cake mix.
Title: Easy Vanilla Bean Panna Cotta
Ingredients:
- 1 heavy cream
- 1/2 sugar
- 1/2 vanilla bean
- 2 1/4 gelatin powder
- 3 water
- mixed berry
Instructions:
1. In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the heat, cover and let steep for 15 minutes.
2. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
3. Uncover the cream mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use.
4. Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
5. MAKE AHEAD The panna cottas can be refrigerated for up to 3 days.
Title: Apricot Pound Cake
Ingredients:
- 1 egg
- 1
Instructions:
1. Follow cake recipe on the back of the box except substitute apricot nectar for water.
2. Pour into a prepared (greased/flour) Bundt cake pan.
3. Cook by directions on back of box for a Bundt cake. Cool in pan.
4. Turn out onto platter.
5. Drizzle with lemon drizzle. Lemon Drizzle 1 cup powdered sugar juice of lemon Mix until slightly thin, drizzle over cake
Title: Double Dark Chocolate Excess
Ingredients:
- 6 bittersweet chocolate
- 2 unsalted butter
- 1/2 espresso coffee
- 3 vanilla extract
- 1/4 eggs
- 1 sugar
- 4 salt
- 1 1/3 flour
- 1/4 heavy cream
- 1
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees. Line the bottom of an 8-inch springform pan with a round of parchment or waxed paper.
2. Melt chocolates and butter in a small stainless-steel bowl set in a small saucepan of simmering water. Stir in the coffee, vanilla and almond, and cool to room temperature.
3. With a plastic spatula, beat together eggs, sugar, cocoa and salt until creamy. Stir in the almonds, flour and chocolate until smooth. Pour into the pan and bake 35 minutes, or until a knife inserted in the center comes out with a few streaks.
4. Cool on a cake rack, then release sides of the springform and set cake on a cake plate. Cut into small slivers and serve with a dollop of whipped cream.
Title: Koldskål - Milky Danish Dessert (Vegan Version)
Ingredients:
- 1 vanilla-flavored soymilk
- 5 sugar
- 6 -8 liquid stevia
- 6 -8 lemon juice
- silken tofu
Instructions:
1. *NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency.
2. Blend all ingredients in a blender/food processor till creamy and foamy. Taste.
3. Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- )
4. Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Title: Demitasse Chocolate
Ingredients:
- 1 brandy
- 1 strawberry
- 2 hazelnuts
- 3
Instructions:
1. Put everything in the blender except strawberries and hazelnuts. Blend it till the racket stops.
2. Pour directly into little cups or glasses, and refrigerate for at least 3 hours.
3. Serve with the hazelnuts sprinkled on top and strawberries on the side.
Title: Velvety Smooth Rich Chocolate Pudding
Ingredients:
- 150 granulated sugar
- 40 cornflour
- 3 cornmeal
- 450 milk
- 1 egg
- 1/2 vanilla essence
- 1 butter
- bananas
- mandarin orange segments
Instructions:
1. Combine the sugar, cocoa and cornflour/cornmeal in a saucepan and whisk in the milk.
2. Cook over medium-high heat, stirring frequently, until the mixture boils.
3. Boil for 1 minute, still stirring constantly. Then remove pan from heat.
4. Beat the egg in a small bowl and whisk about 125ml/4fl oz of the hot milk mixture into the egg. Then whisk the egg mixture into the rest of the hot milk.
5. Cook over medium heat for 2 minutes, stirring mixture constantly.
6. Remove from the heat anf stir in the vanilla essence and butter.
7. Pudding is now ready to be poured into (4 individual) serving dishes and placed in fridge to chill. Decorate with fruit slices.