lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cookies on a Stem
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 sugar
- 1 egg
- 2 vanilla
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 2 1/3 quick-cooking oats
- 1 chocolate chips
Instructions:
1. 24 pieces of hard wood dowel 1/4' diameter cut to 12'.
2. In a bowl cream together butter, sugars with a mixer.
3. Beat in egg and add vanilla.
4. Mix together flour, soda, baking powder and oats. Blend well with butter mix.
5. Stir in chocolate chips.
6. Shape into 24 walnut-sized balls.
7. Assemble 1 at a time on a greased baking sheet.
8. Set ball at 1 of narrow ends, insert dowel into center of ball.
9. Then pat dough into 2 1/2 rd; keep dowel in center of rd and covered by dough.
10. Repeat, placing rds about 2" apart.
11. At opposite end of cookie sheet, center dough between dowels. A pan holds 5-6 cookies.
12. Bake at 375° for 15 minutes.
13. Slide spatula under each cookie to release from pan.
14. Leave in place for 5 minutes, then carefully lay cookies with dowels on cookie racks.
15. To wrap, enclose each cookie in plastic wrap and tie with ribbon to keep airtight.
Title: Cornflake Choc Nut Slice
Ingredients:
- 3 butter
- 100 peanut butter
- 3/4 icing sugar
- 1/2 dark chocolate
- 4 butter
- 200
- 25
Instructions:
1. Grease 23 cms square slab pan.
2. Cover base and sides with baking paper.
3. Combine Mars bars, butter & peanut butter in pan.
4. Stir over low heat till melted and well combined.
5. Transfer mixture to large bowl, stir in sifted icing sugar.
6. Add lightly crushed Cornflakes, mix well.
7. Pres mixture firmly over base of pan.
8. Combine chocolate and extra butter in pan over pot of simmering water.
9. When choc is melted, mix well and spread over slice.
10. Place in fridge for several hours.
11. Remove from pan and cut into rectangles.
Title: Mandarin Orange Surprise
Ingredients:
- 60 butter
- 1/3 sugar
- 1/4 Cool Whip
- 1 mandarin oranges
- 1 sweetened condensed milk
- 2
- 1
Instructions:
1. Mix together crackers, butter and sugar.
2. Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top).
3. Refrigerate this while making rest of recipe so it becomes firm.
4. Fold the rest of ingredients together.
5. Spread over crumbs in dish.
6. Top with remaining crumbs.
7. Refrigerate until ready to serve.
Title: Swedish Chocolate Cake
Ingredients:
- 1/2 water
- 50 chocolate
- 1/2 whole wheat flour
- 1/2 baking powder
Instructions:
1. Put the water in a small skillet, it should cover the bottom, add chocolate broken in pieces and heat on middle heat until the chocolate has melted, stir occationaly.
2. Take from the stove, add flour and baking powder and stir with a spoon.
3. Bake at 300° in silicon muffin cups for about 10 minutes but do not overbake.
Title: Strawberry Almond Cream Pie
Ingredients:
- 1 prepared graham cracker crust
- 2/3 light cream cheese
- 1/4 sugar
- 1/2 vanilla extract
- 1/4 fresh strawberries
- 4 sugar
- 1/2 cornstarch
- 2 fresh lemon juice
- 2
- 1 1/2
Instructions:
1. Filling: Combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a medium bowl; stir until smooth.
2. Spread evenly over bottom of graham cracker crust.
3. Topping: Place 1 1/2 cups strawberries in food processor; process until puréed.
4. Combine strawberry purée, 1/2 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk.
5. Bring to a boil, stirring constantly.
6. Reduce heat to low; cook 1 minute.
7. Remove from heat and cool to room temperature, stirring occasionally.
8. In a large bowl, combine remaining strawberries and lemon juice; toss to coat.
9. Arrange berries in a circular pattern over filling.
10. Spoon glaze evenly over berries.
11. Sprinkle toasted almonds around edge.
12. Cover and chill 3 hours.
Title: Mum's Rhubarb Crumble
Ingredients:
- 3 rhubarb
- 1 sugar
- 1 egg
- 2 flour
- 1/3 butter
- 1/4 flour
- 3/4 rolled oats
- 1/2 brown sugar
- 1 cinnamon
Instructions:
1. Chop rhubarb stems into 1" pieces. Mix with 2 tbsp flour and 1 cup sugar, and egg. Pour into bottom of baking pan.
2. Mix remaining flour, cinnamon, oats, brown sugar, and melted butter. Sprinkle over rhubarb.
3. Bake at 350 degrees for 45 minutes.
4. Mum's original instructions: "Mix topping until crumbly (add more butter if too dry) carefully. Sprinkle over fruit mixture and bake at 350' until browned, let cool, serve warm with ice cream! YUMMY".
5. Variation: 2 cups rhubarb +2 cups strawberries. Optional: 1 tsp orange peel zest (fine).
Title: Devil’s Food Cake by Ruth Reichl
Ingredients:
- 1 milk
- 3/4 white sugar
- 1/3 butter
- 1 brown sugar
- 1 eggs
- 3 sour cream
- 1 vanilla
- 1 cake flour
- 2 baking soda
- 1 1/2 sugar
- 4 water
- 1 1/2 cream of tartar
- 1 salt
- 1 vanilla
- 1/8 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
3. Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
4. Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
5. Mix dry ingredients together and gently blend into butter mixture.
6. Do not overheat.
7. Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
8. Wait until completely cool before frosting.
9. Seven-minute Frosting.
10. Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.
Title: Quick Crescent Baklava
Ingredients:
- 2 walnuts
- 3 -4 sugar
- 1/2 cinnamon
- 1 sugar
- 1/4 honey
- 1/2 butter
- 2 lemon juice
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Unroll 1 can of crescent rolls into 2 long rectangles.
3. Place in ungreased 13 x 9 x 2 inch pan, press over bottom and 1/2 inch up sides to form crust.
4. Seal perforations.
5. Bake for 5 minutes.
6. In a large bowl, combine walnuts, 1/2 cup sugar and cinnamon; mix well.
7. Spoon evenly over crust.
8. Unroll remaining can of crescent rolls into 2 long rectangles.
9. Place over walnut mix.
10. Press out to edges of pan.
11. With tip of knife, score dough with 5 lengthwise and 7 diagonal marking to form 28 diamonds.
12. In a small saucepan combine all ingredients.
13. Bring to a boil, remove from heat.
14. Spoon 1/2 of glaze evenly over dough.
15. Bake 25-30 minutes until golden.
16. Spoon remaining glaze ove baklava.
17. Refrigerate and cut.
Title: Blueberry Yum Yum
Ingredients:
- 4 1/2 frozen blueberries
- 1 1/2 sugar
- 1 all-purpose flour
- 1/2 margarine
- 1 pecans
- 1 cream cheese
- 1 sugar
Instructions:
1. Combine Blueberries with sugar in medium sauce pan.
2. Cook over low heat (stirring often) until berries are soft, approximately 15 minutes.
3. Combine flour, margarine, pecans-- mix well, press dough evenly into 9x13x2 inch baking dish.
4. Bake at 350 degrees for 20 minutes.
5. Cool.
6. Combine cream cheese, softened, and 1 cup sugar.
7. Beat until smooth, then fold in one 9 oz Whipped topping, thawed.
8. Spread topping evenly over cooled crust.
9. Pour berry mixture evenly over top.
10. Refrigerate.
11. When berry mix has set well, top with whipped cream.
12. Cut into squares.
Title: Chocolate Peanut Butter Creme
Ingredients:
- 1 silken tofu
- 1/3 honey
- 1/3 peanut butter
- 2 vanilla
- 1/8 salt
- 1/3 cocoa powder
Instructions:
1. In a blender, puree the tofu until it reaches a smooth consistency.
2. Add honey, peanut butter, vanilla and salt. Continue to blend until the mixture is thoroughly combined and the texture is smooth. Remove one cup of the mixture and set aside.
3. Add the cocoa powder to the remaining mixture in the blender and blend thoroughly.
4. Divide the chocolate mixture evenly among four dessert dishes. Layer the reserved peanut butter mixture over the chocolate mixture, dividing evenly among the four dessert dishes.
5. Cover the dishes with plastic wrap and chill for two hours.
6. Garnish with chocolate curls or chopped peanuts if desired and serve.
Title: Fruit Crisp Topping
Ingredients:
- 3/4 rolled oats
- 1/3 brown sugar
- 1/3 flour
- 1/4 butter
- margarine
Instructions:
1. Here is the recipe I use to make a topping for peach and apple crisps:.
2. In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
3. Bake 20-25 minutes
4. For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).
Title: Blueberry Breakfast Cake
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/4 baking soda
- 1 cinnamon
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1/2 buttermilk
- 1 fresh blueberries
Instructions:
1. Preheat oven to 375 degrees. Butter a 7" by 11" baking pan. Whisk together flour, baking powder, baking soda, salt and cinnamon.
2. Using a mixer, beat the butter and sugars together until smooth. Add eggs one by one and beat for one minute. On low speed, mix in half the flour mixture, the buttermilk, then the rest of the flour mixture. Gently stir in berries. Pour into baking pan.
3. Bake for about 45 minutes. Cool for 5 minutes, unmold, then cool right-side-up.
Title: Plaisir De Beurre
Ingredients:
- 1 egg
- 3 sugar
- 3 unsalted butter
- 1/2 flour
- 1 baking powder
Instructions:
1. Mix the egg and sugar in a bowl, stirring well with a whisk.
2. Begin melting the butter, preferably in a small pan for about a minute and a half.
3. Add flour and baking powder to the bowl from step 1 and mix them together.
4. Add melted butter to the bowl and mix.
5. Spray cookie pan with PAM.
6. Pour cookie dough onto pan.
7. Bake for about 20 minutes in an oven preheated at 340 degrees Fahrenheit.
8. After 20 minutes, take the cookies out and allow them to cool.
Title: Low Fat Chocolate Mousse
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 low-fat milk
- 2 Cool Whip Lite
- 1/2 vanilla extract
- 1/4 ground cinnamon
Instructions:
1. Beat pudding mix into 2 cups cold milk in a bowl, using wire whisk or electric mixer, for about 2 minutes.
2. Fold in the Cool Whip®, vanilla extract, and cinnamon (if desired). Stir until well blended.
3. Pour into individual serving dishes. Cover with plastic wrap, and keep chilled until ready to serve.
Title: Lemon Creme Brulee
Ingredients:
- 4 water
- 2 1/2 lemon zest
- 4 fresh lemon juice
- 1 sweetened condensed milk
- 3 cornstarch
- 1/2 vanilla extract
- 1 light brown sugar
- 1
- 6
Instructions:
1. Preheat oven to 325 degrees; bring the water to a boil.
2. In a large bowl,combine the milk,egg yolks,lemon zest, juice, condensed milk and cornstarch; whisk together until smooth, then whisk in vanilla.
3. Place 6 ramekins or ceramic bowls in a 9 X 12-inch baking dish. Divide the cream mixture evenly among the ramekins.
4. Carefully pour the boiling water into the baking dish so that it comes about half way up the small dishes.
5. Bake until lightly set, about 40 to 45 minutes.
6. Remove from water and carefully place on wire rack to cool.
7. When cool,cover loosely with plastic wrap and refrigerate at least 4 hours or up to 2 days.
8. When ready to serve, position broiler rack 4 inches from heat source and turn oven on to broil.
9. Spoon a tablespoon of brown sugar over each dish and bake 30 to 40 seconds until sugar melts.
10. Remove and let stand until caramel hardens.
Title: French Coffee Puffs
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 egg
- 1/2 sour cream
- 1/2 salt
- 1/2 butter
- sugar
- cinnamon
Instructions:
1. Cream the 1/2 cup butter and the sugar together.
2. Sift flour and baking powder.
3. Mix the sour cream and egg together.
4. Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture. Don't overmix.
5. Fill miniature muffin tins 3/4 full.
6. Bake at 375°F for 12 - 15 minutes.
7. Remove from heat.
8. Combine sugar and cinnamon to your taste.
9. Melt butter.
10. Remove puffs from tins.
11. Roll in melted butter then in sugar and cinnamon mixture.
Title: No Bowl-Mexican Chocolate Cake
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1/4 cornstarch
- 3 cocoa powder
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 1/3 vinegar
- 1 vanilla
- 1 cold water
- 1 cocoa powder
- 2 corn syrup
- 1 water
- 2 cinnamon
- 1 confectioners' sugar
- 1/2
- 1
Instructions:
1. In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
2. Add remaining cake ingredients and mix with a fork until well blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter. Even out the batter in the pan.
3. Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean. Cool in the pan on a wire rack. When cool, pour on the glaze; let set. Makes 9 servings.
4. To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon. Stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
Title: Blueberry Crumble Pie
Ingredients:
- 4 1/2 fresh blueberries
- 3/4 frozen blueberries
- 1/4 granulated sugar
- 3/4 flour
- 1 sour cream
- 1/2 brown sugar
- 1/2 flour
- 1/4 butter
- margarine
Instructions:
1. Place blueberries in a large mixing bowl. Combine sugar and flour; toss into blueberries. Add sour cream and stir to blend well. Pour mixture into unbaked pie shell.
2. TOPPING: In another bowl, combine brown sugar and flour. Cut in butter until crumbly; sprinkle evenly over blueberries. Bake at 450F for 15 minutes. Reduce heat to 350F and continue to bake for 50-60 minutes, or until it just begins to spill over.
3. NOTE: Baking may take a little longer with late season berries that have a tougher skin - the pie is great served warm but best cold!
Title: Fudgy Chocolate Frosting
Ingredients:
- 1 1/3 heavy cream
- 1 1/2 granulated sugar
- 6 unsalted butter
- 10 vanilla extract
- 1 1/2 salt
- 1/4
Instructions:
1. In a medium saucepan, bring the cream and sugar to a boil over moderately high heat.
2. Reduce the heat to low and simmer, stirring occasionally, until the liquid reduces slightly, about 6 minutes.
3. Pour the mixture into a medium bowl and add the chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until the chocolate and butter are melted.
4. Set the bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat the frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy, about 5 minutes.
5. Use at once.
Title: The CHOCOHOLICS Favorite Cake
Ingredients:
- 2/3 vegetable shortening
- 1 3/4 sugar
- 3 eggs
- 2/3 all-purpose flour
- 2 baking powder
- 1/4 baking soda
- 1 1/4 salt
- 1/2 coffee
- 1 1/3 vanilla
- 1 chocolate pudding
- 1 instant chocolate pudding mix
- 1 heavy cream
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 (F).
2. Grease and flour 2 9-inch round layer cake pans; set aside.
3. Mix shortening and sugar in large bowl until blended.
4. Beat in eggs, one at a time, scrapping down sides of the bowl after each addition.
5. Stir in sifted cocoa.
6. Sift together flour, powder, soda, and salt.
7. Alternately stir in sifted ingredients and coffee.
8. Stir in vanilla.
9. Spread batter evenly in both cake pans; bake for 30-35 minutes until firm to touch in center.
10. Remove from pans and let cool completely on wire wracks.
11. Prepare filling according to package directions; set in refrigerator and allow to thicken (about 30 minutes).
12. Meanwhile, prepare frosting:
13. Mix together cream, sugar and cocoa; chill 1 hour.
14. Beat until thick.
15. Place one layer of cooled cake on serving plate; spread with cooled filling.
16. Top filling with second layer of cake.
17. Spread frosting on top and sides of cake.
18. Chill cake until ready to serve.
Title: Blooming Apple Recioe
Ingredients:
- 2 apples
- 3 butter
- 1 dark brown sugar
- 1 flour
- 4 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Slice 1/4 off the top of the apples.
3. Core the apples.
4. Using a sharp knife make two deep circular cuts around the top of the apples.
5. Turn apple over and make vertical narrow cuts around the apple, not through the apple, just around. Like a blooming onion.
6. Turn apple over again and check that it looks like a blooming onion.
7. Place apples in an oven proof dish and put caramels in the center of the apples.
8. Heat butter and brown sugar and microwave for 30 seconds and stir. Cook for an additional 30 seconds.
9. Remove from microwave and add flour and cinnamon.
10. Pour evenly over 2 apples.
11. Bake for 25-30 minutes. Check apples after 25 minutes to make sure they are tender, if not cook for another 5 minutes.
12. Remove from oven and place in bowls.
13. Top with a scoop of vanilla ice cream, caramel sauce and cinnamon, if desired.
Title: Luscious Cream Cheese Pound Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 1/2 butter
- 3 sugar
- 1 cream cheese
- 6 eggs
- 1 vanilla
Instructions:
1. Heat oven to 325°.
2. Sift flour and baking powder together; set aside.
3. Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
4. Beat in the sugar until mixture is light and creamy, about 4 minutes.
5. Add 2 of the eggs, beating until combined.
6. Beat in 1 cup of the flour mixture.
7. Repeat twice with more eggs and flour, beating after each addition.
8. Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.
Title: Figgy Thumbprints
Ingredients:
- 4 flour
- 1 salt
- 1 1/2 butter
- 3/4 granulated sugar
- 3/4 dark brown sugar
- 2 vanilla extract
- 3 eggs
- 3 walnuts
- 2 oranges
- 2 calimyrna figs
- 1 honey
- 2 ground cinnamon
- 1/2 ground allspice
- 1/4
Instructions:
1. Cookies: In a medium bowl, combine the flour and salt.
2. In a large bowl, using an electric mixer on medium speed, cream the butter and sugars togehter until fluffy and creamy, scraping sides of bowl down occasionally.
3. Reduce mixer speed to low; blend in the vanilla, then the eggs, one at a time, blending well after each addition.
4. Gradually beat in the flour mixture just until blended, occasionally scraping bowl.
5. Divide dough into 4 equal parts; flatten each into a disk.
6. Wrap each disk in plastic wrap and refrigerate at least 2 hours or until dough is firm enough to shape.
7. Meanwhile, make the coating: In a food processor fitted with the metal blade, pulse walnuts until finely chopped.
8. Spread nuts on a sheet of waxed paper.
9. In a small bowl, lightly beat the egg whites.
10. Prepare the fig filling: From the oranges, grate 1/2 teaspoons peel and squeeze 3/4 cup juice.
11. In the same food processor, with the knife blade attached, pulse the figs until coarsely chopped.
12. Add the orange peel and juice, honey, cinnamon, and allspice; process until almost smooth, stopping processor occasionally to scrape down the sides.
13. Transfer mixture to a small bowl.
14. Preheat oven to 350*F.
15. Remove 1 piece of dough from the refrigerator; shape into 1" balls.
16. Roll each ball in the beaten egg whites, then in the walnuts, gently pressing them into the dough.
17. Place cookies 2" apart onto ungreased cookie sheets. With a finger, gently press each cookie to make a 1 3/4" round. With your thumb, make a small indentation in the center of each cookie.
18. Bake cookies for 10 minutes. Working quickly, remove cookie sheet from the oven and gently repress indentations; fill with a rounded 1/2 teaspoons of fig filling.
19. Return cookies to the oven and bake 10 minutes longer, or until golden.
20. Transfer cookies to wire racks to cool completely.
21. Store cookies in a tightly covered container, with waxed paper between the layers, at room temperature for up to 1 week.
Title: Pear Ginger Crisp
Ingredients:
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/3 salt
- 1/8 unsalted butter
- 6 pears
- 3 golden raisin
- 1/2 crystallized ginger
- 2 lemon juice
- 2 lemon zest
- 1 white sugar
- 1/3 all-purpose flour
- 1 1/2
Instructions:
1. Preheat oven to 375* F. Butter a shallow 2 quart baking dish and set aside.
2. Prepare topping by combining oats, flour, brown sugar, and salt. Cut butter into small pieces, add to the bowl, and work in with pastry blender until mixture resembles coarse crumbs. Set aside.
3. In a large bowl, combine pears, raisins, ginger, lemon juice, and lemon zest.
4. Combine white sugar and flour. Sprinkle over pear mixture and stir to combine. Transfer to prepared dish. Sprinkle topping evenly over pears.
5. Bake for 40-50 minutes, or until the topping is golden and the juices are bubbling. Serve warm (best) or at room temperature.
Title: Fruity Coffee Jelly Cream
Ingredients:
- 300 graham crackers
- 250 butter
- 250
- 12
- 100
- 200
- 4
Instructions:
1. combine cream and condensed milk.
2. stir in crushed graham into melted butter then place at the bottom of container.
3. put in first layer of cream mixture.
4. place 1 layer of coffee jelly.
5. apply second layer of cream mixture.
6. place 1 layer of fruit jelly.
7. apply third layer of cream mixture.
8. top with diced peaches.
Title: Cider & 5-Spice Bundt Cake
Ingredients:
- 250 cider
- 175 dark brown sugar
- 100 black treacle
- 300 eggs
- 3 plain flour
- 300 baking powder
- 2 bicarbonate of soda
- 1/4 nutmeg
- 1/2 Chinese five spice powder
- 2 1/2 ground cinnamon
- 1 1/2
Instructions:
1. Equipment: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approximately 5.5cm/2 ¼-inches deep.
2. Open the cider so that it loses its fizz. Preheat the oven to 170°C/gas mark 3/325ºF, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
3. Measure the oil, brown sugar and (whether you’re weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black treacle into a bowl.
4. Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixerto make this cake, it’s simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
5. In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
6. Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.
7. Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don’t be alarmed. Place in the oven to bake for 45–50 minutes, but start checking after 40. When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that’s to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don’t always manage this.
8. STORE NOTE: The cake can be kept loosely wrapped in its parchment and foil, in an airtight container at cool room temperature for up to 1 week.
9. FREEZE NOTE: The fully cooled cake can be tightly wrapped in a double layer of clingfilm and a layer of foil and then frozen for up to 3 months. To defrost, unwrap and place on a wire rack and leave at room temperature for about 5 hours.