lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Berry Meringue Torte
Ingredients:
- 4 cornstarch
- 2 sugar
- 1/2 vanilla
- 1 instant coffee
- 1 cocoa powder
- 1 water
- 1 raspberries
- 3
Instructions:
1. Preheat oven to 275*.
2. Spray an 11x15-inch baking sheet.
3. Cut a piece of parchment or wax paper to fit the cookie sheet.
4. Using an 8 or 9-inch cake pan, trace 2 circles on the paper.
5. Invert paper onto baking sheet and set aside.
6. Place egg whites,cornstarch, sugar and vanilla into mixing bowl.
7. Beat with an electric beater for 3-4 minutes, until medium-stiff peaks form. With a rubber spatula spread meringue onto paper, just inside traced circles.
8. Smooth tops and bake for 60 to 75 minutes, until surface is quite dry.
9. Remove from oven and let cool down for 15 minutes.
10. Meanwhile, in a small bowl, combine coffee-powder,and cocoa.
11. Add water and stir until smooth.
12. When meringue is cool, carefully turn them over and peel away paper.
13. Trim edges of meringue with a serrated knife, if necessary to fit in the cake pan. Place one meringue in the pan.
14. Place about one cup of softened sorbet in a small bowl, with the coca-coffee mixture and stir well.
15. Stir remaining 2 cups of sorbet until smooth and is easily spreadable.
16. Inmediately spread half of the plain sorbet over meringue layer in pan and smooth the top.
17. Repeat with half of the cocoa-sorbet mixture.
18. Add the 2nd meringue layer, remaining raspberry sorbet, smoothing the top after each layer.
19. Decorate with raspberries and chocolate covered espresso beans.
20. Cover and freeze until firm, at least 1 hour.
21. To serve, slide torte from pan onto serving plate using a thin spatula.
22. Cut into portions with thin bland knife.
Title: Marmalade Cake
Ingredients:
- 8 self-rising flour
- 2 eggs
- 3 caster sugar
- 4 margarine
- 1 vanilla extract
- 2 orange marmalade
- 1 milk
- 2 salt
- 1
Instructions:
1. Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs.
2. Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla extract.
3. Mix well to achieve the consistency of thick batter.
4. Grease a 6<U+0094> round cake pan and bake in the centre of a pre-heated oven at 350F for about one hour and twenty minutes until golden brown and an inserted wooden toothpick comes out clean.
5. Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool completely.
Title: Crackle-Top Ginger Date Cookies
Ingredients:
- 1 pitted dates
- 1/4 boiling water
- 2 1/4 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1/4 salt
- 1 egg
- 1 brown sugar
- 2 molasses
- 2 butter
- 2 1/2 granulated sugar
Instructions:
1. Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
2. In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
3. Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
4. Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
5. Make a well in the centre of the dry ingredients.
6. Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
7. Cover cookie dough with plastic wrap and refrigerate 1 hour.
8. With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
9. Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.
Title: Cranberry Dream Bars
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 confectioners' sugar
- 1 butter
- 4 eggs
- 1 1/2 granulated sugar
- 1/4 salt
- 1 cranberries
- fresh cranberries
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine 2 cups flour, the confectioners sugar, and butter. Mix with a fork or your hands until mixture starts to hold together.
3. Press into the bottom of a 15" x 10" x 1" jelly roll pan. Bake for 15 minutes then remove from the oven.
4. Meanwhile, in another large bowl, combine the eggs, granulated sugar, salt, and remaining 1/2 cup of flour; mix with a wooden spoon until smooth. Fold in the chopped cranberries. Spread mixture over the hot crust, and bake for 32 to 35 minutes.
5. Remove from the oven; let cool then cut into bars.
Title: Amaretto Coconut Cake
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 1/4 powdered sugar
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1/4 amaretto liqueur
- 1/4 coconut milk
- 1/2 buttermilk
- 1 vanilla extract
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, liqueur, coconut milk, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
5. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired. I used cream cheese frosting with a little coconut milk.
Title: Autumn Vanilla & Spice Rice Pudding
Ingredients:
- 3 milk
- 1 red apples
- 1 green apple
- 1/3 raisins
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 instant vanilla pudding
- 1/4 vegetarian instant vanilla pudding mix
- walnuts
Instructions:
1. Bring the 1 cup of the milk to boil.
2. Next,stir in the rice,chopped apple,raisins,cinnamon& nutmeg;cover.
3. Remove from heat an let stand for 5 minutes.
4. While letting it stand,prepare the pudding as directed with the remaining 2 cups milk.
5. Stir the rice mixture into prepared pudding.
6. If using the nuts,stir in next.
7. Cover surface of pudding with plastic wrap;& cool for 5 minutes.
Title: Fruit N Yogurt Sweet Treat
Ingredients:
- 1 raspberries
- 1 yogurt
- 1 strawberry
- 1/2 pineapple
- 1 blueberries
- 1/2 watermelon
- 1 honey
- 1/2 peach yogurt
- 1/4 chocolate chips
- 1 berries
- 1
Instructions:
1. Mix in large bowl for a perfect summer party treat
2. freeze 5 minutes or chill 10.
Title: Fastest Cake in the West
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 salt
- 1 1/2 baking soda
- 1 cinnamon
- 2 eggs
- 3/4 pecans
- 1/2 walnuts
- 1 cherry pie filling
Instructions:
1. Mix all ingredients.
2. Bake in a 350 degree oven for 35-45 minutes in a 9 x 13 in.
3. pan.
4. Can be served with cream cheese frosting but it's yummy without.
Title: Eggnog Caramel Surprise Cookies
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/4 ground nutmeg
- 1 ground cloves
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 2
- 1
Instructions:
1. Combine the butter and sugars in a mixer until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined.
3. Mix in flour, salt, baking soda, clove and nutmeg.
4. Cover and chill for 3 to 4 hours.
5. While chilling, unwrap caramel squares and cut in half.
6. Divide chilled dough into 1/2 tablespoon size balls.
7. Flatten the balls between your palms, and place a caramel piece in the center.
8. Pull the dough around the caramel piece, and round into a ball.
9. Set thickest dough part down on greased cookie sheet 2-3 inches apart.
10. Bake at 300 degrees for 10-12 minutes.
11. Allow cookies to cool slightly before removing from baking sheet.
12. Drizzle melted semi-sweet chocolate on top of cooled cookies.
13. Enjoy!
Title: Prize Butter Tarts
Ingredients:
- 1 brown sugar
- 1/2 seedless raisins
- 1/3 pecans
- 1 butter
- 2 margarine
- 1 egg
- 1 milk
- vanilla
Instructions:
1. Preheat oven to 375°F.
2. Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles.
3. Combine balance of ingredients.
4. Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden.
5. Notes: This can be made without the raisins or nuts, but they are very plain.
6. I generally make these with a combination of nuts and raisins.
7. Craisins can be substituted for the raisins.
8. For Jam Tarts: Line tart pan cups with pastry.
9. Fill cups 1/2 full with your choice of jam.
10. Bake at 400°F for 20 minutes or until pastry is golden.
Title: Chocolate Orange Pastries
Ingredients:
- 3 low-fat cream cheese
- 2 -3 orange zest
- 2 orange marmalade
- 1/4 salt
- 1 egg
- 1 sugar
- 1/4 - 1/2
- 2
Instructions:
1. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
3. Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
4. Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
5. Top the cream cheese with 8-10 mini chocolate chips.
6. Top each pastry circle with another pastry circle. Crimp the edges with a fork.
7. Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
8. Bake for 20-25 minutes or until the pastries are a light golden brown.
9. Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.
Title: Fall Apple Cobbler With Streusel Topping
Ingredients:
- 12 apples
- 1 lemon juice
- 3/4 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 1/2 cornstarch
- 1 1/3 flour
- 1 baking powder
- 1/2 salt
- 2/3 sugar
- 4 butter
- 1 milk
- 2 butter
- 1/3 oatmeal
- 1/3 brown sugar
- 1/3 walnuts
- 1 cinnamon
Instructions:
1. Prepare 9x13 pan with non-stick spray; preheat oven to 350.
2. Prepare APPLES: toss sliced apples with lemon juice, sugar, cinnamon, nutmeg and cornstarch. Pour apple mixture into prepared pan. BAKE APPLES 10 minutes.
3. While apples are baking, combine STREUSEL ingredients; set aside.
4. Prepare BATTER: Mix batter dry ingredients in a bowl. When apples are done, whisk in milk and melted butter (batter will thicken if it sits). Immediately pour batter over hot apples; sprinkle streusel on top.
5. Return to oven; bake 40-45 minutes or until top is browned and apples are bubbling.
6. Notes: 1) This can also be made in two 8x8 pans. 2) When I bake in glass pans, I use 325 degrees. 3) I sometimes toss in 1/2 cup cranberries or raisins to the apple mixture.
Title: Pinot Noir Chocolate Brownies
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 vanilla
- 1/2 butter
- 2 all-purpose flour
- 3/4 baking powder
- 2/3 salt
- 1/4 walnuts
- 1/4 unsalted butter
- 1/2 granulated sugar
- 4
- 1
- 4 1/2
- 3
Instructions:
1. Brownie:
2. Preheat oven to 350 degrees F.
3. Combine eggs with sugar and vanilla; add butter and wine.
4. Stir cocoa with flour, baking powder and salt, combine this with egg mixture, and stir in nuts.
5. Spread into greased 8 X 8 inch pan, bake 25 to 30 minutes.
6. Frosting:
7. Melt butter over medium heat.
8. Reduce heat to low and add chocolate, sugar, and wine.
9. Continue heating over low heat stirring often, until mixture is smooth---do NOT let it boil.
10. Spoon hot icing over fresh brownies and let stand for a minimum of an hour; 12 hours is best.
Title: Simple Chocolate Pudding
Ingredients:
- 1 heavy cream
- 1/4 guar gum
- 1 vanilla
- 1/2 orange zest
- 1 bittersweet chocolate
Instructions:
1. Slowly heat cream over medium-low heat. When it starts to warm, it will get a thinner consistency. Add guar gum, vanilla, and orange zest when it gets to room temperature. Mix and continue to heat. Do not let it boil and stir constantly.
2. Chop chocolate and put it into a bowl. When cream is steaming and just starting to simmer, remove from heat and pour over the chocolate. Let sit for half a minute to melt the chocolate and then stir.
3. Mix until all the chocolate is melted and you have a smooth consistency. Let cool. Cover with plastic wrap and refrigerate.
Title: Chocolate Strawberry Shortcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 cocoa powder
- 1/4 sugar
- 3 sugar
- 1 1/2 baking powder
- 3/4 salt
- 9 butter
- 6 1/2 heavy cream
- 1 1/4 heavy cream
- 3 vanilla
- 1 1/2 strawberries
- 5 sugar
- 3 heavy cream
- 1 1/2 granulated sugar
- 2 vanilla
- 3/4
Instructions:
1. Line a heavy baking sheet with parchment.
2. Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl.
3. Toss with a fork to combine.
4. Cut in the butter with a pastry blender.
5. Stir in grated chocolate.
6. Combine the cream and vanilla.
7. Make a well in the center of the flour mixture and pour in the cream.
8. Mix with a fork until the doug is evenly moistened and just combined.
9. Gently knead by hand five or six times to pick up any dry ingredients and to create a loose ball.
10. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick.
11. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap and chill for 20 minutes.
12. Preheat the oven to 425.
13. Remove dough from refrigerator.
14. Trim about 1/4 inch from each side to create a nice edge.
15. Cut the dough into 9 squares and place them about 2 inches apart on the baking sheet.
16. Brush each biscuit with cream and sprinkle with sugar.
17. Bake about 18 to 20 minutes.
18. Prepare the strawberries by combining the strawberries and sugar in a bowl and set aside.
19. Prepare the whipped cream, whip together the whipped cream, sugar and vanilla.
20. To assemble the shortcakes:.
21. Slice the biscuit in half, place strawberries and whipped cream on bottom half and top with other half of the biscuit.
Title: Tapioca Creme for 2
Ingredients:
- 1 milk
- 3 sugar
- 1 minute tapioca
- 1 salt
- 1/8 vanilla extract
- 1/2
Instructions:
1. In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes.
2. Cook and stir the mixture over medium heat until the mixture comes to a full boil.
3. Remove from the heat; stir in the vanilla.
4. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled.
Title: Couldn't Be Easier Elephant Ears.
Ingredients:
- 1/2 granulated sugar
- frozen puff pastry
Instructions:
1. Preheat oven to 425°F.
2. Sprinkle a thick layer of sugar on a pastry board.
3. Place puff pastry on top and roll into a neat oblong.
4. Fold one long side of puff pastry inward, like a jellyroll, stopping at the centre.
5. Repeat on the other side. The 2 sides will meet in the centre.
6. Cut into 1/4 inch slices and press each slice in sugar.
7. Place slices on an ungreased cookie sheet.
8. Bake for 6 to 8 minutes.
9. Turn over and bake for another 6 to 8 minutes or until golden brown.
10. Variation:
11. In a food processor, process 1/2 cup chopped nuts, 2 tbsp sugar and 1/2 tsp ground cinnamon until finely ground.
12. sprinkle dough with mixture before folding.
Title: Healthy Apple Crisp
Ingredients:
- 4 apples
- 1/4 brown sugar
- 1/2 whole wheat flour
- 1/2 rolled oats
- 2 honey
- 1 cinnamon
- 2
Instructions:
1. Preheat oven to 375°F.
2. Dice your apples and put them in the bottom of an 8x8-inch baking pan.
3. Mix the remaining ingredients, except for the honey and cooking spray. I start with a spoon and then use my fingers to get that butter mixed in thoroughly.
4. Spread the above mixture on top of the apples.
5. Spray with cooking spray and drizzle with honey.
6. Bake at 375°F for 35 minutes.
Title: Cherry Strudel
Ingredients:
- 8 phyllo pastry
- 3 butter
- 5 cherries
- 1 granulated sugar
- 3/4 light brown sugar
- 1/3 water
- 1 1/2 cornstarch
- 2 lemons, zest of
- 1/2 vanilla
- 1/4 ground allspice
- 1/4 ground cinnamon
Instructions:
1. To prepare filling:
2. Mix granulated sugar, brown sugar and cornstarch in a saucepan.
3. Add in cherries, water, lemon zest and vanilla.
4. Cook over medium heat until thickened then reduce to low heat.
5. Add spices,continue cooking for 15 minutes.
6. Stir occasionally.
7. Remove pan from heat and cool completely.
8. Grease baking sheet.
9. Preheat oven to 400°F.
10. Prepare pastry:
11. Open folded phyllo sheets to lie flat.
12. Stack 4 sheets on a plastic wrap.
13. Brush top sheet with 1 tbsp melted butter.
14. Spread half filling along a short side of top pastry sheet.
15. Starting with short side and using plastic wrap as a guide, roll up pastry.
16. Fold ends under.
17. Place strudel, seam side down on baking sheet.
18. Brush with 1/2 tbsp melted butter.
19. Repeat process with balance of ingredients.
20. Bake 15 to 20 minutes until golden.
21. Transfer baking sheets to a wire rack to cool for 15 minutes.
22. Cut when completely cool.
23. Sprinkle confectioner's sugar for deco.
Title: Instant Pot Rice Pudding
Ingredients:
- 1 arborio rice
- 1 1/2 water
- 1 salt
- 2 cinnamon sticks
- 2 granulated sugar
- 1/3 egg
- 1 vanilla extract
- 2 ground cinnamon
- 1 nutmeg
- 1/4 unsalted butter
- 1 raisins
- 1/2
Instructions:
1. Add the rice, water, salt and cinnamon sticks to the bowl of a 6-quart or larger Instant Pot. Give it a stir and then lock the lid, making sure the valve is set to seal. Pressure cook on high for 5 minutes, and do a natural release for 10 minutes before manually releasing any residual steam inside.
2. Carefully open the Instant Pot and discard the cinnamon sticks. In a large bowl, whisk together the milk sugar, egg, vanilla, ground cinnamon and nutmeg. Stir into the cooked rice and set the machine to sauté on low.
3. Cook, stirring often, until the pudding has thickened, about 5 minutes. Turn off the machine and carefully remove the inner bowl. Stir in the butter and raisins and serve either warm or transfer to a container to chill until ready to serve. If the pudding thickens too much, you can thin it out with a splash or two of milk before eating.
Title: Carrot-Zucchini Cake
Ingredients:
- 3 flour
- 2 crushed pineapple
- 2 sugar
- 1 carrot
- 1 zucchini
- 1 1/2 walnuts
- 1 1/2 ground cinnamon
- 1 baking powder
- 1 baking soda
- 1 eggs
- 4 vanilla
- 2 salt
- 1/2
Instructions:
1. Mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt.
2. Drain pineapple; reserve juice for glaze.
3. Beat pineapple, carrots, zucchini, oil, eggs and vanilla; add to flour mixture, stirring until evenly moistened.
4. Spoon into a well-greased 10-inch or 12-inch plain or decorative tube pan.
5. Bake in a 350° oven until a wooden skewer inserted in center comes out clean, about 1 hour. Cool 15 minutes in pan.
6. Loosen edges; invert from pan; let cool. Drizzle with glaze.
7. Glaze: Mix together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smoothly blended.
Title: Ice Box Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 margarine
- 2 eggs
- 3 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 walnuts
Instructions:
1. Mix togetherthe sugars, margarine and eggs until well blended. Stir in flour, baking soda, cream of tartar and nuts.
2. Shape into a roll or pack into a square freezer container.
3. Refrigerate at least 2 hours. Slice 1/4" thick. Nake at 350 degrees for about 10 minutes.
Title: Lovely Lime Cookies
Ingredients:
- 1 1/4 sugar
- 1 butter
- 2 eggs
- 1/4 light corn syrup
- 1 vanilla
- 3 lime juice
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 powdered sugar
Instructions:
1. combine sugar and butter in a large bowl. stir until smooth and creamy.
2. add eggs, corn syrup, vanilla and lime juice to mixture in bowl. mix well.
3. combine flour, baking powder, baking soda and salt in a medium bowl. mix well.
4. add flour mixture to creamy mixture. mix well.
5. roll dough into 1 inch balls. place several inches apart on an ungreased cookie sheet.
6. bake in a preheated 375 degree oven for 5 - 7 minutes. (do not overbake!).
7. when cool, remove cookies from baking sheet. dust generously with powdered sugar.
Title: Peaches and Cream Cake from Scratch
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1 salt
- 2 vanilla pudding mix
- 2 eggs
- 1 milk
- 29 cream cheese
- 2 sugar
- 3/4 sugar
- 2 cinnamon
- 1
Instructions:
1. Beat flour, baking powder, salt, pudding, eggs and milk for 2 minutes. Pour into greased 13 x 9 pan. Drain peaches, but save 6 Tablespoons juice. Arrange peaches on top of batter. Beat cream cheese, sugar and 6 Tablespoons peach juice for 2 minutes. Spoon on top of peaches. Sprinkle with sugar and cinnamon mixture.
2. Temp 350 degrees. Bake time 35 minutes.
Title: Honey Nut Peaches
Ingredients:
- 3 pecans
- 3 walnuts
- 3 honey
Instructions:
1. Preheat broiler (toaster oven is fine).
2. Lay peach slices on broiling pan and drizzle with honey.
3. Sprinkle with nuts and broil for 5 minutes. Serve warm.
Title: Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 granulated sugar
- 3/4 dark brown sugar
- 1 baking soda
- 2 1/4 salt
- 1 1/2 buttermilk
- 2 1/4 unsalted butter
- 1 eggs
- 2 pure vanilla extract
- 1 1/2
- 6
Instructions:
1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Title: Steamed Cranberry Roly-Poly
Ingredients:
- 175 fresh cranberries
- 1 icing sugar
- 2 cranberry sauce
- 300 self-raising flour
- 140 suet
- 85 caster sugar
- 175 -200 orange
- milk
- custard
Instructions:
1. To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.
2. For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don't overwork or it will toughen.
3. On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn't get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.
4. Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.
5. Using a bamboo steamer:
6. Steam the Roly-poly in a large bamboo steamer over a pan of boiling water or use a large tiered steamer. Make sure the pan doesn't boil dry while the pudding is steaming - so keep checking the water level. If it is getting low, top up with more boiling water.