lumicero/recipes-ing2inst huggingface dataset:
Title: Scrumptious Black-Bottom Banana Cream Pie
Ingredients:
- 1/2 unsalted butter
- 3 half-and-half
- 1 1/2 sugar
- 1 1/2 eggs
- 1/2 flour
- 2 vanilla extract
- 1 unsalted butter
- 2 vanilla extract
- 2 bananas
- 1/2
- 1
- 4
- 1/2
- 4
Instructions:
1. For pastry cream:
2. Bring half and half to simmer in heavy medium saucepan.
3. Whisk sugar, eggs, yolk and flour in medium bowl to blend.
4. Gradually whisk in hot half and half.
5. Transfer to saucepan.
6. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
7. Boil 1 minute.
8. Pour into medium bowl.
9. Stir in vanilla.
10. Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
11. For crust:
12. Butter 9-inch diameter glass pie dish.
13. Stir butter and chocolate in heavy small saucepan over low heat until smooth.
14. Mix in cookie crumbs.
15. Press into bottom and sides of pie dish.
16. Chill 30 minutes, or until firm.
17. To make ganache:
18. Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
19. Remove from heat; add chocolate and vanilla.
20. Whisk until smooth.
21. Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
22. Chill crust until ganache is firm, about 30 minutes.
23. To complete pie:
24. Thinly slice 3 bananas and arrange them over the chocolate ganache.
25. Whisk vanilla pastry cream until smooth.
26. Spread pastry cream evenly over bananas.
27. Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
28. Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
29. Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.
Title: Jessica Reid’s Famous Blueberry Two Layer Cake
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 1 milk
- 4 cake flour
- 1 salt
- 4 baking powder
- 4 fresh blueberries
- 1/2 fresh blueberries
- 1/2 butter
- 8 cream cheese
- 3 1/2 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Cream sugar and butter together.
3. Mix egg and milk.
4. Sift dry ingredients together and add to cream mixture, alternating with the liquid.
5. Fold in blueberries.
6. Pour batter into two round 9 inch silicone baking pans.
7. Bake for 30 to 40 minutes.
8. Directions for Frosting:
9. Place the blueberries in the bowl of a small food processor; process until pureed.
10. Beat together the butter and cream cheese on medium-high speed until light and fluffy.
11. Reduce mixer speed and slowly add confectioners' sugar.
12. After all the powdered sugar is added, beat until well-combined.
13. Add the almond extract and the blueberry puree.
14. Mix until just blended. If the consistency looks too thin, add a bit more confectioners’ sugar. The frosting should be thick and creamy. Refrigerate until ready to use (refrigeration will also help it thicken).
Title: Low Fat Banana Mousse
Ingredients:
- 4 skim milk
- 8 caster sugar
- 2 vanilla essence
- 2 bananas
- 14 nonfat yogurt
Instructions:
1. Slice bananas.
2. Blend all ingredients until smooth and spoon into serving glasses.
3. Chilll for 1 hour.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 1/4 dark brown sugar
- 1/2 unsalted butter
- 1/4 Bourbon
- 1 pineapple
- 1 1/3 cake flour
- 2 baking powder
- 1 kosher salt
- 1/8 ground cardamom
- 1 sugar
- 1/2 unsalted butter
- 2 vanilla extract
- 2 eggs
- 1 sour cream
Instructions:
1. Preheat oven to 350 degrees F. Coat cake pan with nonstick spray; set aside. Cook brown sugar and butter in a small deep heavy saucepan over medium heat, whisking occasionally, until mixture is bubbling and sugar is completely dissolved. Boil, whisking occasionally, until caramel darkens, thickens, emulsifies, and pulls away from sides of pan, about 3 minutes.
2. Remove from heat and whisk in bourbon (mixture will bubble vigorously). Return caramel to a boil; cook for 1 minute. Pour caramel into prepared cake pan and swirl pan until bottom is completely covered. Let cool completely before proceeding (caramel will harden).
3. Cut skin from pineapple, making sure to remove all brown eyes. Cut 1/4-inch–1/3-inch-thick rounds from pineapple. Using biscuit cutter, remove core to form rings. (If pineapple is very juicy, drain rings briefly on paper towels.) Arrange pineapple rings decoratively on top of caramel in cake pan without overlapping. (Cut rings into smaller pieces to fill any large gaps, if desired.).
4. Whisk flour, baking powder, salt, and cardamom in a medium bowl. Using an electric mixer, beat sugar and butter in another medium bowl until light and fluffy, 5–6 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Scrape down sides of bowl. Beat egg mixture until doubled in volume and very light and fluffy, about 2 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
5. Beat in flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients. Scrape batter into pan; smooth top.
6. Bake cake until a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack. Let cake cool in pan for 30 minutes. Run a sharp knife around sides of pan to loosen cake; tap bottom of pan and invert cake onto a large plate.
Title: Redondo Beach Bread Pudding with Whiskey Sauce
Ingredients:
- 5 eggs
- 2 evaporated milk
- 1 milk
- 1 brown sugar
- 1/4 granulated sugar
- 1/2 butter
- 1 vanilla extract
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 6 granulated sugar
- 1 1/4 water
- 1 lemon juice
- 2 cornstarch
- 1 evaporated milk
- 2
- 4
- 2
Instructions:
1. Heat oven to 350 degrees.
2. In a medium bowl; blend well the eggs, milks, sugars, butter, vanilla, cinnamon and nutmeg In a 15 x 9 inch glass baking dish, lightly toss bread cubes with tropical trail mix, pour egg mixture over it, letting it rest about 15 minutes Push bread down so it's covered by egg mixture.
3. Cover pan with foil.
4. Place in larger pan in oven and fill bottom pan with water (approx. 2 inches depending on depth of large pan) Bake for 30 minutes, remove foil, check water level, add more if needed.
5. Bake for another 30 minutes.
6. Custard should be firm when done.
7. Let cool.
8. Whiskey sauce; Place sugar in a 2 quart saucepan, brown sugar over medium heat till caramel coloured Add water and lemon juice to sugar, bring to a boil.
9. In a small dish mix cornstarch and evaporated milk, add to boiling mixture.
10. Bring to a low boil over medium heat and cook 2 minutes, stirring often.
11. Stir Whiskey into mixture.
12. Serve warm over bread pudding.
Title: Nutella Almond Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 kosher salt
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla extract
- 1
- 3/4
Instructions:
1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, baking soda, and salt. Whisk to incorporate and set aside.
3. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute.
4. Using a wooden spoon or rubber spatula, stir in the flour mixture one-third until just combined. Add the almonds and the chocolate chips and stir until just combined.
5. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 8 to 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Title: Chocolate Cookies With Fudgy Centres
Ingredients:
- 130 salted butter
- 1/2 unsalted butter
- 150 salt
- 250 sugar
- 15 self-raising flour
- 1 cocoa powder
- 1 vanilla extract
- 1 milk
- 100 chocolate chips
Instructions:
1. Cream butter and sugar together. Add salt if using.
2. Sift the flour and cocoa powder together.
3. Lightly beat the egg yolk with milk and vanilla extract together.
4. Gradually beat egg mixture into butter/sugar mixture. Fold in flour/cocoa mixture.
5. Press the dough together and freeze for 10 minutes.
6. Preheat oven to 190 degrees Celsius. Grease 2 baking trays or line with parchment paper.
7. Roll out the dough to about 1/4" thick between two plastic sheets. Cut out with small cookie cutters.
8. Repeat with remaining dough until all is used up.
9. Place a chocolate chip in the centre of 1 piece of cookie dough. Top with another piece of cookie dough and press sides together to seal.
10. Repeat until all the cookie dough is used up.
11. Line them up nicely on the prepared baking tray and place in preheated oven. Bake for about 10 minutes, remove and cool on wire racks.
Title: Whoopie Pie Cake
Ingredients:
- 1 margarine
- 2 butter
- 2 1/4 sugar
- 1 flour
- 1 baking soda
- 8 salt
- 1 1/4 buttermilk
- 3 eggs
- 3 flour
- 1 milk
- 1 sugar
- 1 vanilla
- 1 butter
Instructions:
1. Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
2. Beat butter and sugar together until fluffy; add eggs and beat until smooth.
3. Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
4. Pour equally into prepared cake pans.
5. Bake for 25 minutes or until cakes test done.
6. Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
7. While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
8. Cook flour and milk until very thick, stirring constantly.
9. Cool completely.
10. Cream sugar, butter and vanilla until fluffy.
11. Add to cooked mixture.
12. Beat, high speed, until very fluffy.
13. Looks and tastes like whipped cream.
14. Place one layer on cake plate and liberally frost top.
15. Place second layer on top of first and frost top and sides.
16. Sift cocoa powder lightly over the top for garnish, if desired.
Title: Tropical Marshmallow Graham Dessert
Ingredients:
- 1 large marshmallows
- 2 milk
- 1 1/2 crushed pineapple
- 1 graham cracker crumbs
- 1 butter
- 2
- 1/2
Instructions:
1. Lightly grease or butter a 13x9x2 inch pan.
2. In a heavy, large saucepan over low heat melt the marshmallows and milk, stirring often.
3. Remove from heat.
4. Allow to cool a bit stirring occasionally.
5. Stir in extract.
6. Fold in pineapple, coconut and whipped cream.
7. In a medium bowl combine cracker crumbs and butter.
8. Press 1& 1/2 cups of the graham cracker mixture into the greased pan.
9. Spread the pineapple coconut mixture on top of this.
10. Sprinkle with the remaining crumb mixture.
11. Refrigerate for 3 hours or better yet, overnight before serving.
Title: Coconut Macaroon Cake
Ingredients:
- 18 eggs
- 4 water
- 1 flaked coconut
- 1/3
- 1
Instructions:
1. Mix the cake mix as directed on the back of the box and preheat the oven to the degree listed on the box.
2. Add the Cream of Coconut and the shredded coconut to the cake mix. Stir well.
3. Liberally grease and flour the bundt pan!
4. Pour into a bundt pan and bake until a pick inserted into the cake comes out clean. (You will add approximately 20 minutes to the bake time listed on the box to account for the extra moisture in the cake.).
5. When cake is done, cool for 20 minutes, then invert onto a cake stand or plate.
Title: Warm Chocolate Bread Pudding
Ingredients:
- 1 sugar
- 2 nonfat milk
- 2 egg
- 1/3 vanilla
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.
2. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.
3. Place egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.
4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired.
Title: Ukadiche Modak
Ingredients:
- 1 water
- 1 ghee
- 1 salt
- 1/2 powdered jaggery
- 2 poppy seed
- 1 cardamoms
- 1
- 3 -4
Instructions:
1. Filling: Mix the coconut and jaggery together in a vessel and cook slowly on medium heat till the two ingredients are mixed together. Make sure that the mixture retains some of its moisture and does not get overcooked. When the coconut is half cooked, add the cardamom, roasted poppy seeds, and rice flour and continue cooking so that the ingredients are properly mixed together. When the mixture is ready, take it off the flame and keep it aside to cool.
2. Dough for the outer covering: Boil 1 cup of water. When it starts boiling, add the ghee, salt, oil and rice flour and stir well. Cover the vessel for a few minutes and allow the mixture to cook for a while, stirring occasionally so that no lumps are formed. Once it has assumed a paste-like consistency, stir once again and transfer the rice flour paste to a flat bowl. Begin kneading it while it is still hot, into a soft dough. You may dip your hands in oil before kneading to prevent the dough from sticking to them. Do not add any more water to the paste while you are kneading it. The dough should be soft but not sticky. Also, it should not be too dry. Once the dough is ready, divide it into portions and roll each one into a small ball.
3. Modak Preparation: Roll each ball into a circle of approximately 2 inch diameter. Place the circle in your hand and hold it in such a way that it assumes a cup shape. Place some of the filling in the centre of the circle. Make about 6 side by side pinches around the edge of the dough. Bring them together and join them to form a peak. Your modak should now resemble a whole bulb of garlic. Repeat the process for the rest of the dough
4. Steaming: Cover a flat, steel sifter with a damp cloth and keep the modaks on it. Carefully place the sifter into a steamer or pressure cooker (without the whistle) and steam them for about 15 minutes. After steaming, put some ghee on the hot modaks. Serve them while they are still warm.
Title: Passover Apple Cake
Ingredients:
- 1 salt
- 1/2 sugar
- 5 cinnamon
- 1/2 apples
- 1/4
- 1
- 1/2
- 4
Instructions:
1. Preheat oven to 375 degrees.
2. Stir the cake meal and salt together and set aside.
3. Beat 3 egg whites until stiff and set aside.
4. Beat the remaining 2 egg whites, oil, orange juice and 3/4 cup sugar together with a mixer for 5 minutes.
5. Stir in the cake meal until thoroughly blended.
6. Fold in the stiffly beaten egg whites.
7. Spoon half of the batter into a greased 8 or 9 inch square pan.
8. Arrange the apples over the batter.
9. Mix the remaining 1/4 cup sugar and cinnamon, and sprinkle over the apples.
10. Spoon the rest of the batter over the apples.
11. Bake for 35-40 minutes.
Title: Krempita or Vanilla Slice
Ingredients:
- 2 puff pastry
- 6 sugar
- 150 flour
- 150 milk
- 1 heavy cream
- 300 unflavored gelatin
- 1 vanilla extract
- 1 orange zest
- 1
Instructions:
1. Place pastry on flat tray and bake for 15 minutes at 350.
2. To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off.
3. Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.
Title: Scottish Shortbread
Ingredients:
- 1/2 salted butter
- 1/2 granulated sugar
- 2 granulated sugar
- 2 3/4 all-purpose flour
Instructions:
1. Cream the butter and sugar to whipped cream consistancy in a food processor.
2. Hand knead in the flour, one third at a time always forming a ball.
3. Don't add the next one third of flour until all of the dough you are currently working with is glistening. The only way to achieve this consistency is using the heat from your hands. You need to squeeze and knead the dough to get it to stick together. An electric mixer will not work for this part of the recipe.
4. Pre-heat the oven to 325 when you add the last 1/3 of the flour.
5. Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
6. Lightly prick the top of the rounds all over with fork tines.
7. Bake for 40-45 minutes. It should be a pretty, light tan color.
8. Cool for at least an hour before cutting into 8 pie shaped pieces.
9. I like mine with my morning teaï¿½ Enjoy!
Title: Bold and Spicy Gingerbread With a Kick
Ingredients:
- 16 unsalted butter
- 2 1/2 unbleached all-purpose flour
- 2 baking powder
- 3/4 baking soda
- 3/4 salt
- 2 ginger
- 2 ground cinnamon
- 1 ground allspice
- 1/4 ground black pepper
- 4 eggs
- 1 1/2 sugar
- 4 ginger
- 1/4 dark molasses
- 3/4 stout beer
- 1 3/4 confectioners' sugar
- 3 ginger ale
- 1 ground ginger
Instructions:
1. CAKE:
2. Adjust oven rack to middle position and heat oven to 375 degrees.
3. Grease and flour 12-cup nonstick Bundt pan.
4. Whisk flour, baking powder, baking soda, and salt in large bowl.
5. Melt butter in saucepan over medium heat until bubbling.
6. Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
7. Remove from heat and let cool slightly.
8. Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
9. Stir in melted butter mixture, molasses and stout until incorporated.
10. Whisk flour mixture into egg mixture until no lumps remain.
11. Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
12. Bake until toothpick inserted into center comes out clean, about 45 minutes.
13. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
14. GLAZE:
15. Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
16. Pour glaze over cooled cake.
17. Let glaze set 15 minutes.
18. Serve.
19. Cake can be stored at room temperature, covered in plastic wrap, for 2 days.
Title: Thai Fried Bananas
Ingredients:
- 3 butter
- 4 bananas
- 1 light brown sugar
- 1/4 lime juice
- 1/4 limes
- 2 vanilla yogurt
Instructions:
1. Heat the butter in a large frying pan or wok and fry the bananas for 1-2 minutes on each side or until they are slightly golden brown in color.
2. Meanwhile, dry-fry the coconut in a small frying pan until lightly browned, and reserve.
3. Sprinkle the sugar into the pan with the bananas, add the lime juice and cook, stirring until dissolved.
4. Arrange bananas, decorate with lime slices and serve with a scoop of yogurt.
Title: Brazilian Avocado Dessert Whip
Ingredients:
- 2 -3 avocados
- 1/2 powdered sugar
- 1/3 lime juice
- 3 -4
Instructions:
1. Peel avocados and cut into pieces. Place with remaining ingredients in blender. Cover and blend until smooth and creamy.
2. Serve chilled in parfait glasses with a wedge of lime.
Title: Quick and Creamy Applesauce Dessert (Lacto)
Ingredients:
- 1/2 unsweetened applesauce
- 1/2 nonfat yogurt
- 1/2 vanilla extract
- 1/2 apple pie spice
- 2 sugar
Instructions:
1. Combine all ingredients in a bowl.
2. Mix thoroughly.
3. Serve right away or chill for later serving.
Title: Is It Cake yet ? Easy Chocolate-Tomato Soup Cake
Ingredients:
- 1 baking soda
- 1 eggs
- 1 cream cheese
- 2 butter
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1
- 4
Instructions:
1. Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
2. While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
3. Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
4. Frost the cooled cake and enjoy!
Title: Good Cheer Holiday Crunch
Ingredients:
- 1 1/2 powdered sugar
- 1/2 nutmeg
- 8 white chocolate chips
- 1 smooth cashew butter
- 1/2 butter
- 1/4 vanilla
- 1/4 cashews
- 1 1/2 dried cherries
- 1 1/3
Instructions:
1. In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside.
2. In a medium saucepan combine white chocolate chips, cashew butter, and butter. Stir over low heat until melted. Remove from heat and stir in vanilla.
3. Pour butter mixture over cereal; carefully stir until cereal is evenly coated. Cool slightly.
4. Add cereal mixture, half at a time to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Store in an airtight container up to 2 days.
Title: Ginger Cookies
Ingredients:
- 2/3 soft brown sugar
- 1/2 salt
- 1 vanilla essence
- 2 whole wheat flour
- 1 1/4 ground ginger
- 1 milk
- 2
- 1
Instructions:
1. Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet.
2. Cream together the sugar, margarine, salt and vanilla essence until very soft and light.
3. Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth.
4. Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet.
5. Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely.
6. Decorate with glace icing and pieces of glace cherries.
Title: Jumbo Molasses Cookies
Ingredients:
- 1 sugar
- 1/2 vegetable shortening
- 1 dark molasses
- 1/2 water
- 4 flour
- 1 1/2 salt
- 1 baking soda
- 1 1/2 ground ginger
- 1/2 ground cloves
- 1/2 ground allspice
Instructions:
1. Mix all ingredients in the order given.
2. Chill for 3-4 hours.
3. Roll dough 1/4" thick.
4. Cut in 3" circles.
5. Place on cookie sheet.
6. Bake at 375 degF for 10-12 minutes.
7. Let cool 2 minutes before removing from pan.
Title: Easy Apple Crisp
Ingredients:
- 5 apples
- 2/3 sugar
- 3 flour
- 1 cinnamon
- 1 1/2 brown sugar
- 1 butter
- 1 3/4 flour
- 3 quick oats
Instructions:
1. Place sliced apples in a 13x9 glass baking dish.
2. In small bowl, mix together sugar, 3 Tbsp flour, and cinnamon. Sprinkle over the apples.
3. In large bowl, mix together remaining ingredients until crumbly.
4. Sprinkle over apples in baking dish.
5. Bake at 350 degrees for 50-60 minutes, or until apples are tender, mixture is bubbly, and topping is browned.
Title: Hereford Apple Dumplings
Ingredients:
- 12 sugar
- 4 cooking apples
- 4 sultanas
- 2 orange, rind of
- 1/2 marmalade
- 1 butter
- 1/4 milk
- sugar
- marmalade
Instructions:
1. Heat oven to 400 F (200 C)(gas mark 6).
2. Divide the pastry into 4 and then roll each piece out into a circle big enough to fully enclose one apple.
3. Take each pastry circle and sprinkle with a teaspoon of sugar and place an apple in the middle. mix together sultanas, orange rind, marmalade and butter and then divide this mixture between the apples, filling up each core hole.
4. Fold the pastry around each apple and seal firmly with a little water.
5. Place them, upside-down, onto a greased baking sheet and decorate the tops with leftover pastry bits cut into leaf shapes.
6. Brush with milk and sprinkle a little sugar to glaze.
7. Bake for 10 minutes and then turn down the oven temperature to 350 F (180 C) (gas mark 4) for a further 30 minutes or until the dumplings are golden brown.
8. Serve with a little of the additional marmalade that has been warmed to make a sauce or with custard or cream.