lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Autumn Pumpkin Spice Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 pumpkin puree
- 1 eggs
- 1/2 pumpkin pie spice
- 3 Planters pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
3. Beat on medium speed 4 minutes.
4. Pour into greased and floured 13x9-inch baking pan.
5. Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
6. Cool cake in pan on wire rack.
7. Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans.
8. Store in refrigerator if not serving right away.
Title: White Chocolate Goat Cheese Frosting
Ingredients:
- 1 cream cheese
- 8 confectioners' sugar
- 1/2 white chocolate chips
- 4
Instructions:
1. In a stainless steel electric mixer bowl mix Goat Cheese, white cream cheese and sugar.
2. Whip at medium speed for 1 minute then increase speed to high for 5 more minutes.
3. While cheese and sugar is mixing melt white chocolate in the microwave until it reaches a pourable consistency.
4. Reduce mixer speed and add melted white chocolate mix on high speed for 1 minute.
5. Use to decorate cupcakes or carrot cake.
Title: Granny Helen's Pound Cake
Ingredients:
- 6 eggs
- 3 sugar
- 3 flour
- 2 margarine
- 1 milk
- 1 vanilla
Instructions:
1. step one cream sugar and margarine.
2. step two add one egg at a beat after each egg
3. step three add milk and flour alternating between the two ( IE.add milk mix then flour mix etc. ).
4. step four add vanilla
5. step five add mixture to bunt pan and bake 325 degrees for 1hr and 15min.
Title: Graham Cracker Cake
Ingredients:
- 2 sugar
- 1 margarine
- 1 crushed pineapple
- 2 graham crackers
Instructions:
1. Mix sugar, melted margarine, and pineapple.
2. Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
3. Place a layer of the whole graham crackers on a serving/cake plate.
4. (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
5. Spread a layer of the mixture on the whole cracker layer.
6. Put a layer of whole crackers on the mixture.
7. Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
8. "Frost"top and sides with remaining mixture.
9. Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
10. Can be refrigerated or just covered.
Title: Pecan Streusel Cake
Ingredients:
- 10 butter
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 sour cream
- 1/2 pecans
- 1/2 brown sugar
- 1/2 flour
- 3 butter
- 2 vanilla
Instructions:
1. Combine all cake ingredients until smooth.
2. Add struesel toopin and spread into an 9 inch pan.
3. Bake at 375 for 35 minute Let cool.
Title: Fry Pan Cookies
Ingredients:
- 1 sugar
- 1 1/2 dates
- 3 eggs
- 1 vanilla
- 1/4 salt
- 2
- 1
Instructions:
1. Mix sugar, dates, eggs and vanilla.
2. Cook in frying pan over medium heat until it pulls away from the sides of the pan, 5 to 7 minutes, stirring constantly.
3. Add rest of the ingredients, except for coconut.
4. When cool enough to handle, wet hands and form into small balls.
5. Roll balls in coconut.
Title: Chocolate Oat Snack Cake
Ingredients:
- 1 3/4 boiling water
- 1 quick-cooking oats
- 1/2 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 3/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 chocolate chips
- 1 walnuts
- 1
Instructions:
1. Combine water and oats in a bowl and let stand for 10 minutes.
2. In another bowl, cream butter and sugars.
3. Add eggs one at a time, beating well after each.
4. Beat in oat mixture.
5. Combine flour, cocoa, baking soda and salt together and gradually add to creamed mixture.
6. Stir in 1 cup chips.
7. Pour into greased 13" X 9" X 2" baking pan and sprinkle with walnuts and remaining chips.
8. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.
9. Cool on wire rack.
Title: Twinkie Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 3 water
- 1/4 flour
- 1 1/4 butter
- 1/4 sugar
- 1 shortening
- 1/4 vanilla extract
- 1
- 1/4
- 1
Instructions:
1. For cake:
2. Preheat oven to 350 degrees.
3. Beat all cake ingredients together with mixer on medium speed for 2 minutes.
4. Place in a greased 9X13 pan.
5. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
6. Let cake cool completely.
7. For Filling:
8. Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste). NOTE: this takes a while; you will think that it isn't going to thicken, but just keep stirring. Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast. Keep stirring vigourously until the mixture looks like paste.
9. Remove from heat and let cool completely in the refrigerator for a couple hours.
10. When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
11. To Assemble Cake:
12. Remove cake from pan.
13. Slice in half and remove the top and set aside.
14. spread filling onto bottom half of cake.
15. Return top portion of cake to the top.
16. Serve now or place back into refrigerator to chill.
17. Store leftovers on refrigerator.
Title: Chocolate Crinkle Cookies
Ingredients:
- 1/4 butter
- 2 sugar
- 3 eggs
- 2 vanilla
- 4 flour
- 2 1/2 baking powder
- 2 salt
- 1/2 powdered sugar
- 1
Instructions:
1. Cream butter and sugar together. Beat in eggs one at a time. Mix in vanilla and chocolate.
2. Sift dry ingredients and add and mix well. Shape into 1 inch balls.
3. Roll balls in powdered sugar. Coat well. Put on greased baking sheet.
4. Bake at 350 degrees for 8 to 12 minutes. Cookies will be soft.
Title: Layered Citrus Dessert
Ingredients:
- 2 lemons
- 1 sweetened condensed milk
- 1 evaporated milk
- 24 Cool Whip Topping
- 1
Instructions:
1. Grate zest from 1 lemon; set aside.
2. Cut both lemons in half; squeeze to measure 7 Tablespoons juice.
3. Mix condensed milk and evaporated milk in a small bowl.
4. Add lemon juice, 1 Tablespoon at a time, stirring with fork after each addition until well blended. Mixture will thicken to a soft custard-like consistency.
5. Stir in lemon zest.
6. Line the bottom of an 8x5x3-inch loaf pan with plastic wrap.
7. Arrange 6 wafers on bottom of the pan, trimming if necessary for a snug fit.
8. Cover with 1 cup milk mixture, spreading to completely cover wafers.
9. Repeat layers twice.
10. Cover with remaining wafers.
11. Refrigerate overnight.
12. Unmold onto plate just before serving.
13. Spread Cool Whip over top of dessert.
Title: Creamy Brownie Frosting
Ingredients:
- 3 butter
- 3 margarine
- 1 light corn syrup
- 1/2 vanilla
- 1 powdered sugar
- 1 -2 milk
Instructions:
1. In a small mixer bowl, beat butter, cocoa, corn syrup and vanilla until blended.
2. Add powdered sugar and milk; beat until spreading consistency.
3. Note: This makes enough for an 8x8" pan; double it for a 9x13" pan.
Title: Rogene's Frosted Apple Cake
Ingredients:
- 4 red apples
- 2 eggs
- 1/2 sugar
- 2 vanilla
- 1 cinnamon
- 1/2 salt
- 3/4 baking soda
- 2 flour
- 2 walnuts
- 1 milk
- 1 vanilla
- 1/2 cream cheese
- 1/2 powdered sugar
- 8
- 2
Instructions:
1. Break the eggs over the apples, add sugar, cinnamon, oil and nuts. Sift flour, baking soda and salt.
2. Bake in a greased and floured 9x13 inch pan for 55 minutes at 375 degrees.
3. To make frosting: Follow the directions on the package of the dream whip, then add cream cheese and whip until smooth. Slowly add powdered sugar.
Title: Easy Custard Cake
Ingredients:
- 4 eggs
- 1 vanilla extract
- 3/4 sugar
- 8 butter
- 3/4 all-purpose flour
- 2 milk
Instructions:
1. Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
2. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
4. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Title: Vanilla Yogurt Mousse With Fresh Tangerines
Ingredients:
- 1 1/2 unflavored gelatin
- 1 vanilla beans
- 1/2 vanilla extract
- 1/2 sugar
- 1 fresh lemon zest
- 1 yogurt
- 3/4 heavy cream
Instructions:
1. Drain yogurt in a paper-towel-lined sieve set into a bowl in a refrigerator, discarding liquid occasionally for 8 hours. Then, transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
2. Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids. Next, set the bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently until cool, about 10 minutes.
3. Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks. Then fold into yogurt mixture gently but thoroughly. Chill mouse, covered, folding twice in the first 20 minutes until set, which will take about 2 hours. Garnish with tangerine segments and serve with shortbread cookies.
Title: Kevin Weeks' Guinness Cake
Ingredients:
- 1 unsalted butter
- 1 flour
- 3/4 sugar
- 2 1/4 baking soda
- 2 salt
- 1 1/2 eggs
- 3/4 sour cream
- 2
- 2/3
Instructions:
1. Place stout and butter in medium saucepan over medium head and bring to simmer. Which in cocoa powder until mixture is smooth.
2. Thoroughly combine flour, sugar, baking soda, and salt in a large bowl. In another bowl, beat together eggs and sour cream until well-blended. Add stout-chocolate mixture to egg mixture and beat just to combine.
3. Add flour mixture and beat briefly on slow speed.
4. Finish mixing by folding batter with a spatula until completely combined. Pour batter in greased, floured springform pan.
5. Bake at 350 degrees for approximately 40 minutes (or until inserted toothpick comes out clean) and let cool for 10 minutes before removing side of the pan.
Title: Oatmeal Raisin Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 raisins
- 1 quick oats
- 1/2 walnuts
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 2 eggs
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Line a large cookie sheet with parchment paper. Set aside.
3. Blend flour, b. powder and b. soda together in a small bowl. Set aside.
4. Measure out raisins, oats and walnuts and put aside.
5. Mix butter and sugars together in a large bowl and form into a paste.
6. Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until smooth and creamy.
7. Mix in oats, raisins and walnuts in separate amounts and beat well after each addition until mixture comes together well.
8. Stir in dry ingredients and combine well coating flour and making a smooth drop cookie dough.
9. With a teaspoon take small amounts placing 2 inches apart on cookie sheet and bake for 10 minutes until lightly browned.
10. Remove from oven and place cookies on wire rack to cool completely before storing away in container.
Title: Chocolate Zebra Hug Cookies
Ingredients:
- 4 eggs
- 3 granulated sugar
- 1 1/2 baking powder
- 1/2 vanilla extract
- 2 flour
- 2 powdered sugar
- 2
- 48
Instructions:
1. Over low heat melt unsweetened chocoate and set aside to cool.
2. Combine eggs, sugar, melted chocolate, vanilla, and oil.
3. Gradually add flour and baking powder (Dough will be a stiff brownie-like mixture).
4. Chill for two hours.
5. Shape dough into small balls (I use a rounded greased measuring spoon or small cookie scoop) and roll into powdered sugar.
6. Place on a ungreased cookie sheet ( although I grease all my cookie pans).
7. Bake at 375 degrees for 8-10 minutes, or until edges are set and tops are cracked.
8. Place an unwrapped Hershey's Hug in the center (don't push all the way to bottom).
Title: Strawberry Shortcut Cake
Ingredients:
- 1 water
- 1 eggs
- 2 mini marshmallows
- 1 1/2 strawberries
- 1 strawberry gelatin
- 2
Instructions:
1. Combine cake mix, water and eggs.
2. In greased 9 x 13 pan, pour marshmallows evenly.
3. Pour cake batter mixture over marshmallows.
4. Combine strawberry jello and strawberries and spread over the batter.
5. Bake at 325 degrees for 40-45 minute.
Title: Peanut Butter Bars
Ingredients:
- 1 brown sugar
- 1 butter
- 1/2 eggs
- 2 vanilla
- 2 pecans
- 6
- 3/4
Instructions:
1. Mix cake mix, brown sugar, butter, eggs and vanilla. Beat well.
2. Add chips and pecans.
3. Pour into greased 9x13 pan. Bake for 25 minutes at 350 degrees.
4. These are chewy and may not look done but are. Cool and cut into bars.
Title: Ultimate Basic Birthday Yellow Cake (1 - Layer)
Ingredients:
- 3/4 all-purpose flour
- 1/2 granulated sugar
- 1 baking powder
- 1/3 salt
- 1/3 milk
- 1 1/2 butter
- 8 vanilla extract
- 1/3 egg
- 1
Instructions:
1. Preheat oven to 350°.
2. Cut wax paper to fit the bottom of a 9 x 1 1/2-inch round pan. Spray the pan with cooking spray, place the wax paper in the pan and spray the paper.
3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
4. Combine milk with vegetable oil and stir thoroughly.
5. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
6. Add the eggs and continue beating an additional 2 minutes. Pour batter into the prepared pan.
7. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
8. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
9. Frost as desired.
Title: Crunchy Cherry Chippers
Ingredients:
- 1 maraschino cherry
- 1/4 flour
- 1
- 2
Instructions:
1. Heat oven to 350 degrees. In a large bowl, break up cookie dough. Pat cherries dry with paper towels. Gently stir cherries and flour into dough.
2. Drop dough by heaping tsp into cereal crumbs.
3. pressing cereal into dough. Shape into balls; place 2 inches apart on ungreased cookie sheet.
4. Bake 12 to 15 minutes or until golded brown.
5. Immediately remove from cookie sheets.
Title: Cinnamon-Apple Bake
Ingredients:
- 1 sliced apples
- 1 -2 ground cinnamon
- 1 light brown sugar
- 1 butter
- 1/2
Instructions:
1. Spread apples in a lightly greased 13 x 9 inch baking dish. Sprinkle with cinnamon and brown sugar. Top with dry cake mix, and drizzle with melted butter.
2. Bake at 350F for 50-55 minutes or until golden and bubbly.
Title: Green Tea and Coconut Cake
Ingredients:
- 5 eggs
- 1 brown sugar
- 1 sea salt
- 1/2 canola oil
- 1/3 coconut milk
- 1 vanilla extract
- 2 baking powder
- 1 white flour
- 3 coconut
- 2 icing sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an angel food cake pan (or a 9-inch cake pan).
3. Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
4. Beat the egg whites until stiff, and set aside.
5. Add the salt and sugar to the yolks and stir well until smooth.
6. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in
7. In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate.
8. Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
9. Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
10. While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
11. Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature.
Title: Maple Blondie (Applebee's Inspired)
Ingredients:
- 12 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 4 eggs
- 1 vanilla extract
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1 pecans
- 1 white chocolate chips
- 1/2 granulated sugar
- 1/4 sour cream
- 1/8 - 1/4 vanilla ice cream
- 1
Instructions:
1. In a mixer blender butter and sugars until creamy.
2. Add vanilla, then add eggs one at a time and mix until incorporated.
3. Mix in flour, baking powder and baking soda.
4. Fold in white chocolate chips and nuts.
5. Grease a 9 by 13-inch glass pan and smooth top of mixture.
6. Bake 350° for 25-30 minutes.
7. For Sauce.
8. Combine cream, chips and sugar in a saucepan and cook, constantly stirring on medium heat right until bubbly and thickened. Be careful not to burn the sugary sauce.
9. Remove from heat and add maple flavoring and sour cream. The sauce will thicken more as it cools. (extract will the darken the sauce slightly but it will still be fairly light-colored.).
10. To Assemble.
11. Cut brownies and top with ice cream, then top with sauce and sprinkle with more nuts.
12. Tightly cover left-over brownies.
Title: Vanishing Pudding Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 1/4 salt
- 2 cornstarch
- 4 eggs
- 1 pudding
Instructions:
1. Boil water and butter in medium size saucepan. While heating, sift together flout, salt, and cornstarch.
2. Add flour mix to boiling water all at once; stirring quickly and constantly with a wooden spoon until a ball forms around the spoon. Remove from saucepan.
3. Add eggs 1 at a time to form a smooth, stiff, glossy dough.
4. Drop by heaping tablespoons onto ungreased baking sheets 2" apart.
5. Bake at 375 degrees for 25 to 35 minutes.
6. Cut puffs in half horizontally. Fill bottom half with 1 tbl. pudding and put top back on.
7. Dust with confectioners sugar.
Title: Apple Snack Cake
Ingredients:
- 2 eggs
- 1/2 vanilla
- 1/2 sugar
- 1/2 flour
- 1 baking powder
- 1/4 cinnamon
- 2 apples
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 8" round baking pan with cooking spray.
3. Chop up your apples.
4. Beat the eggs in a small bowl until fluffy.
5. Combine sugar, flour, baking powder and cinnamon in a bowl. Whisk together.
6. Combine wet and dry ingredients together.
7. Sprinkle 1/2 apples in bottom of pan.
8. Pour over batter. It will be thick and you'll have to work it around the pan with a spatula.
9. Sprinkle remaining apples on top and sort of press them down into batter.
10. Bake for approximately 25 minutes or until golden.
Title: Pizza Pan Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 8 cream cheese
- 1 vanilla
- 2 eggs
- 2 3/4 flour
- 1 baking soda
- 3/4 salt
- 12 walnuts
- 1
Instructions:
1. preheat oven to 375* -- lightly grease 2-12" pizza pans --
2. cream butter, sugars, cream cheese and vanilla in large bowl.
3. add eggs -- beat until light --
4. combine flour, baking soda and salt in small bowl --
5. add to creamed mixture --
6. blend well.
7. stir in chocolate chips and walnuts.
8. divide dough in half.
9. press into prepared pans.
10. bake for 20-25 minutes or until lightly browned around edges.
11. cool completely in pans on wire racks.to serve cut into slim wedges.
Title: Milan Cookies
Ingredients:
- 12 butter
- 2 1/2 powdered sugar
- 7/8 vanilla extract
- 2 flour
- 2 heavy cream
- 1 1/2 orange
- 1/2
- 8
- 1
Instructions:
1. Cookies:.
2. Preheat oven to 350 degrees F.
3. Line a sheet pan with parchment.
4. Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated.
5. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto the parchment-lined sheet pan, spacing them 2 inches apart as they spread.
6. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
7. Cookie Filling:
8. In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.
Title: White Chocolate, Roasted Pecans & Candied Orange Peel Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 white sugar
- 2 eggs
- 1 vanilla extract
- 2 1/4 cake flour
- 1 1/2 baking soda
- 1/2 sour cream
- 1 white chocolate baking squares
- 4 roasted pecan
- 1/8 white chocolate baking squares
- 1/2 icing sugar
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a bundt pan.
3. In a large bowl beat butter and sugar until light and fluffy.
4. Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
5. In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
6. Now in a small bowl add the sour cream and orange juice together.
7. Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
8. Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
9. Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
10. Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
11. Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
12. Sir until all chocolate is melted.
13. Add the icing sugar and orange rind mix until smooth.
14. Drizzle over cake.
Title: Malvern Pudding
Ingredients:
- 1 apple
- 3 butter
- 1 1/2 flour
- 1 milk
- 2 caster sugar
- 1 ground cinnamon
Instructions:
1. Set oven to 350ºF or Mark 4.
2. First peel, core and slice the apples into a saucepan with just a little water. Bring to a boil and boil until the apples are reduced to a pulp.
3. Melt half the butter in a saucepan, stir in the flour, then gradually add the milk, stirring continually until the mxiture is thick and smooth.
4. Spoon layers of apple and the 'custard' into a buttered 2 to 2 1/2 pint pie dish, finishing with a layer of 'custard'.
5. Dot with remaining butter.
6. Mix the sugar and cinnamon together and sprinkle over the pudding.
7. Bake for 20 minutes, then place under a hot grill for 1 to 2 minutes to brown the top.