lumicero/recipes-ing2inst huggingface dataset:
Title: No-Frost Pumpkin Cupcakes
Ingredients:
- 3 flour
- 3 sugar
- 1 eggs
- 4 pumpkin puree
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1 baking powder
- 1/2 pecans
- 1 water
- 2/3 salt
- 1 cream cheese
- 8 sugar
- 1/3 egg
- 1 chocolate chips
- 6
Instructions:
1. Now the recipe I got did not give instructions so I tried to remember how oil batters work best. The way I did it came out great.
2. Mix all dry ingredients in medium bowl.
3. In large bowl add eggs and oil and beat with mixer.
4. Add pumpkin. Also one can equals 15 oz. and that is all I used.
5. Slowly add flour mix, then water.
6. Pour into paper cup lined muffin tin half way, do not overfill.
7. Add a tablespoon of topping mixture on top and sprinkle chips on top.
8. Bake at 350 degrees, 25-30 minutes. Mine were done in 23.
9. This makes a lot of cupcakes. I recommend you double the topping recipe and be very generous with it, adding even more than a tablespoon. I found myself short with single recipe amount despite not adding more than called for. This is a very sturdy and forgiving batter. I only had one tin so batter sat for a long time. I had to leave house unexpectedly. I put batter in fridge for 1/2 hour and still remaining cupcakes came out of oven fabulous.
Title: Vanilla Pudding from Scratch
Ingredients:
- 1 cornstarch
- 2 1/2 - 3 sugar
- 2 milk
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
2. In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
3. Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
4. Whip cream until stiff.
5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
6. Note: Cooking time is cooling time.
Title: Kahlua Tiramisu
Ingredients:
- 4 eggs
- 1 Splenda sugar substitute
- 400 mascarpone
- 16 ladyfingers
- 250 filter coffee
- 75 Kahlua
- 1 salt
- 25 cocoa powder
Instructions:
1. Add 25ml Kahlua to coffee.
2. Lightly soak ladyfingers in warm coffee.
3. Separate the egg yolks and beat them with Splenda.
4. Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs.
5. Beat the egg whites until stiff (should be stiff enough to form peaks).
6. Slowly fold the egg yolk mixture into egg whites.
7. In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture.
8. Lightly dust cocoa powder on the cream mixture.
9. Chill in fridge for 4-6 hours.
Title: Ice Box Cake
Ingredients:
- 1 butter
- 6 icing sugar
- 1 1/2 eggs
- 4 vanilla
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. Cream butter and icing sugar until fluffy.
2. Add egg yolks one at a time, beating after each and scraping sides with scraper.
3. Add vanilla, pineapple, and almonds.
4. Beat egg whites until stiff but moist and fold into mixture gently.
5. Place a layer of cake in a dish.
6. Then a layer of pineapple-butter mixtures; continue to layer until all the cake and mixture are used up ending with mixture.
7. Cover with foil and freeze for 24 hours.
8. When ready to use take out and thaw; decorate with whipped cream; keep refrigerated.
9. Variation: Chopped drained peaches can be substituted for crushed pineapple.
Title: Scandianvian Almond Bars
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1/2 all-purpose flour
- 1 3/4 baking powder
- 2 salt
- 1/4 2% low-fat milk
- 1 confectioners' sugar
- 1/2 2% low-fat milk
- 1
- 1/4
- 1 -2
Instructions:
1. In a large bowl, cream sugar and butter until light and fluffy.
2. Beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well.
3. Divide dough into fourths; form into 12-in. x 3-in. rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds.
4. Bake at 325° for 18-20 minutes or until firm to the touch and edges are lightly browned. Cool on pans for 5 minutes, then cut diagonally into 1-in. slices. Remove to wire racks to cool completely.
5. In a small bowl, combine the confectioner's sugar, extract and enough milk to achieve desired consistency; drizzle over bars.
Title: Vanilla Frosting
Ingredients:
- 5 flour
- 1 milk
- 1 vanilla
- 1 butter
- 1 granulated sugar
Instructions:
1. In a small saucepan slowly whisk the flour into the milk and heat, stirring constantly until thick. Allow to cool to room temperature.
2. While it's cooling cream the softened butter and the sugar together until it is light and fluffy.
3. Stir Vanilla into cooled milk/flour mixture then add to the butter/sugar mixture and beat until combined and it resembles whipped cream.
4. Use immediately or you will have to rewhip if it starts to separate.
Title: Yum Yum Yo Yo Biscuits
Ingredients:
- 150 butter
- 4 icing sugar
- 1 self-raising flour
- 1/2 butter
- 1/8 icing sugar
- 60
- 1 1/2
Instructions:
1. Cream the butter and icing sugar until light and fluffy; add the sifted self-raising flour and custard powder and mix to a firm dough; fold in the slivered almonds (if using).
2. Taking a teaspoonful of the mixture, roll into balls and place onto a baking paper lined oven tray; press lightly with the back of a fork (see TIP below) and bake in a preheated oven at 180°C/350°-375°F/4-5 gas mark for 10-12 minutes.
3. Make the butter cream by beating the butter and icing sugar together until the mixture is light and fluffy; add 1-2 drops of food colouring (if using) to make the cream pale pink; join the biscuits together with butter cream.
4. TIP: When making the pattern with the fork, dip the fork in plain flour to prevent it sticking to the biscuit mixture.
Title: Chocolate Raspberry Clafouti
Ingredients:
- 12 fresh raspberries
- 1 granulated sugar
- 1 unsalted butter
- 1/4 eggs
- 3 dark brown sugar
- 1/2 all-purpose flour
- 1/3 salt
- 2 bittersweet chocolate
- 1/4
- 3 - 3 1/2
Instructions:
1. Preheat oven to 400°F with rack in middle. Butter a 1 1/2-quarts shallow baking dish.
2. Toss berries with granulated sugar and let stand 15 minutes.
3. Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
4. Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, about 20 minutes. Serve warm or at room temperature.
Title: Chocolate Nut Dainties
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 sugar
- 2 egg
- 2 1/4 vanilla extract
- 1/2 flour
- 1 salt
- 1 walnuts
- 2
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and vanilla, beating until blended. Add flour and salt, beating well. Stir in mini morsels.
2. Turn dough out onto a lightly floured surface. Shape dough into 2x1/2" logs(bout 1 heaping teaspoons each). Place logs on ungreased baking sheets.
3. Bake at 350*F. for 12 to 15 minutes or until lightly browned; remove to wire racks to cool.
4. Microwave chocolate morsels at High 4 minutes or until melted, stirring once.
5. Dip ends of cookies in melted chocolate. Roll ends in walnuts. Place on wax paper until set. Freeze up to 1 month, if desired. Enjoy!
Title: Rustic Pear and Apple Crumble
Ingredients:
- 2 apples
- 3 pears
- 3 cinnamon
- 1 nutmeg
- 1 granulated sugar
- 1/2 flour
- 1/2 oats
- 1 pecans
- 1/2 salt
- 1/2 brown sugar
- 3/4 butter
- 1/2
Instructions:
1. Peel, core and slice apples and pears.
2. Toss fruit in a large bowl with sugar, cinnamon and nutmeg, and pour into a baking dish.
3. In a separate bowl, combine flour, oats, chopped pecans, salt, brown sugar and butter until the mixture looks like large crumbs.
4. Cover fruit mixture with topping and bake at 350 degrees for 1 hour or until the top is brown.
5. More ingredient inspiration and grocery saving opportunities are available at zweet.com.
Title: Dulce Caramelo Nachos
Ingredients:
- 1 sugar
- 2 -3 cinnamon
- 1/8 sugar
- 6 cinnamon
- 1/4 mangoes
- 1
- 1/2
- 1 1/2
Instructions:
1. To prepare cinnamon cream, beat ingredients in a medium bowl with a mixer until stiff peaks form; transfer to a decorative bowl and refrigerate.
2. To prepare nachos, cut each tortilla into 6 wedges. Working in batches, fry in hot oil until crisp and lightly browned; remove with a slotted spoon and drain on paper towels. Stir together sugar and cinnamon in a medium bowl; add tortillas and toss well to coat. Pile onto a decorative platter.
3. Heat caramel sauce for 20 to 30 seconds in the microwave until thin enough to pour. Drizzle over tortillas and sprinkle with mangoes. Serve with cinnamon cream.
Title: Fresh Peach Blueberry Cobbler
Ingredients:
- 6 lemon juice
- 2 blueberries
- 1 sugar
- 1 cornstarch
- 1 all-purpose flour
- 1 sugar
- 1/3 baking powder
- 1 1/4 margarine
- 4 low-fat milk
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 400°.
2. In a large bowl, combine peaches and lemon juice; mix gently.
3. Add blueberries, sugar, cornstarch; mix to combine.
4. Spoon into an ungreased 9" square pan and bake for 15 minutes.
5. Meanwhile, in a separate bowl, combine flour, sugar and baking powder;.
6. cut in margarine with a pastry blender or fingers.
7. Stir in milk and vanilla.
8. Drop batter in spoonfuls over fruit (it will spread).
9. Bake for an additional 30 minutes, or until golden brown.
Title: Perfect Blackberry Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 1 skim milk
- 1 baking powder
- 1 salt
- 2 berries
Instructions:
1. Preheat oven to 350 and spray a 9"x 9" baking pan with PAM.
2. Mix together all ingredients except berries just until blended and pour into pan.
3. Pour berries on top of batter (they'll sink in).
4. You can sweeten the berries with a little Splenda if they are very tart.
5. If you are using frozen berries, let them semi defrost.
6. Bake 40-50 minutes, or until golden brown.
Title: Raspberry and Coconut Snowflake Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 3 chocolate chips
- 1/3 cream cheese
- 1/2 marshmallow cream
- 1
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix together the cake mix, sour cream, eggs, and raspberry brandy on medium speed for 3 minutes. Fold in the chocolate chips.
3. Divide the batter among three 8" prepared round cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool on a wire rack.
4. Meanwhile, whip together the cream cheese, marshmallow cream; fold in the whipped topping until thoroughly combined.
5. To assemble cake: spread 1/4 cup of the preserves onto the first layer leaving a 1/2" border around the cake's edge. Top the preserves with 3/4 cup cream mixture. Repeat. After placing on the third layer, frost with the remaining cream and press coconut all over the cake.
Title: Toffee Crispy Cakes
Ingredients:
- 405 butter
- 75 sugar
- 100
- 1
- 75
Instructions:
1. Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.
2. Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.
3. When set, cut into 36 squares.
Title: Toffee-Caramel Bananas With Hazelnuts and Yogurt
Ingredients:
- 40 hazelnuts
- 2 sunflower seeds
- 1 bananas
- 6
- 0.75
- 1
Instructions:
1. Pre - heat the grill.
2. Place the hazelnuts on a small baking sheet and toast until golden. Leave to cool, then roughly chop. Mix the nuts with the seeds. Set aside.
3. Peel and slice the bananas into chunky pieces. Add some banana to each of 6 paper cups or bowls, followed by a tablespoon of dulche de leche.
4. Then divide the rest of the banana between the cups or bowls, add another tablespoon of dulche de leche.
5. Top with a dollop of Greek Yogurt and a scattering of toasted hazelnuts and seeds.
Title: Cocoa and Yoghurt Marble Cake
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1/3 sugar
- 2 eggs
- 1 plain yogurt
- 1 1/2
Instructions:
1. In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
2. Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
3. Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.
Title: One-Bowl Upside-Down Cake
Ingredients:
- 1 1/3 all-purpose flour
- 1 1/4 baking powder
- 1/4 baking soda
- 3/4 kosher salt
- 2/3 granulated sugar
- 2 eggs
- 2/3 sour cream
- 3 lemon
- 1/2 unsalted butter
- 4 light brown sugar
- 1/4 unsalted butter
- 10 honey
- 5 fresh blackberries
- 3/4 heavy cream
Instructions:
1. Preheat oven to 375 degrees F. Line a 9” x 2” round cake pan with parchment and grease with butter.
2. Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick.
3. Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes.
4. Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.
Title: Ginger Biscuits
Ingredients:
- 250 butter
- 1 boiling water
- 1 mixed spice
- 1 ground ginger
- 1 sugar
- 2 bicarbonate of soda
- 2 flour
- 4 eggs
- 2
Instructions:
1. Beat butter and sugar.
2. Add eggs, syrup and bicarb of soda, dissolved in water.
3. Add dry ingredients.
4. Roll into balls and place on a baking tray.
5. Bake for 30 minutes at 180°C.
Title: Lemon Sheet Cake - Yummy!
Ingredients:
- 18 1/2 eggs
- 4 instant lemon pudding
- 3 1/2 milk
- 2 cream cheese
- 3 butter
- 1/2 margarine
- 2 powdered sugar
- 1 1/2 vanilla extract
Instructions:
1. Preheat the oven to 350°F.
2. Spray non-stick spray in a 15x10x1-inch baking pan; set-aside.
3. Mix the lemon instant pudding and 2 cups of milk until set; set aside.
4. Combine the lemon cake mix, and 4 eggs into a mixing bowl and mix.
5. Pour the lemon pudding into the mixing bowl and fold in the pudding.
6. Pour the batter into the prepared pan and bake for 18-20 min or until a toothpick comes out clean.
7. While the cake is cooling: Mix the softened cream cheese and butter (or margarine), powdered sugar, and vanilla extract.
8. Frost the cake, and you're done!
Title: Hidden Treasure Cookies
Ingredients:
- 16
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with a Silpat (silicone baking liner) or parchment paper.
2. Cut cookie dough crosswise in 16 equal slices. Form each dough slice around a candy bar to completely cover. Flatten dough slightly, making sure none of the candy bar protrudes.
3. Place cookies 2 inches apart on cooking liner. Bake cookies in batches for 10 minutes or until golden. Cool completely on cookie sheet or wire rack.
Title: Super Easy Fat Free Chocolate Mini Cakes
Ingredients:
- 1 pumpkin puree
- 1 water
- 1/2
Instructions:
1. Mix well until the consistency of cookie batter.
2. Spoon into mini muffin tins.
3. Bake at 350 degrees for 8-10 minutes or until toothpick comes out clean.
4. Enjoy!
Title: Ww Truffles
Ingredients:
- 1/2 powdered sugar
- 1 light cream cheese
- 1/2 vanilla extract
- 1/2
Instructions:
1. Mix all ingredients with electric mixer.
2. Drop by rounded teaspoon on cocoa powdered covered sheet of wax paper.
3. Roll into balls and refrigerate 2 hours.
Title: Easy Hawaiian Cake
Ingredients:
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1 eggs
- 4 cinnamon
- 1/2 banana
- 1/2 coconut
- 1/2
Instructions:
1. Add water to reserved pineapple juice to equal 1 cup. Combine cake mix, pudding mix, pineapple, and the cup of pineapple liquid, eggs, oil, and cinnamon. Beat at medium speed with electric mixer for 2 minutes. Stir in banana slices and nuts. Pour into two 9 inch layer cake pans which have been greased and floured. Bake at 350 degrees for 40-45 minutes. Frost with a cream cheese icing.
2. Sprinkle coconut on top. (optional).
Title: Apple Cake
Ingredients:
- 3 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 2 sugar
- 2 eggs
- 3 apples
- 1 walnuts
- 2 vanilla
- 1
Instructions:
1. Mix all by hand, do not use a mixer.
2. mix flour, salt, soda nd cinnamon.
3. Mix together sugar and oil.
4. Beat eggs and add to sugar mixture; then to flour mixture.
5. Fold chopped apples, nuts and vanilla.
6. Bake 1 hour at 350. Bake in tube or bundt pan.
Title: Graduation Cap Cupcakes
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/3 chocolate graham cracker squares
- 3
- 24
- 1
Instructions:
1. Preheat oven to 350; line muffin tins with cupcake holders.
2. Prepare the batter according to the directions on the box. (Duncan Hines' classic yellow cake mix calls for the measures of liquid and eggs I listed in the ingredients.).
3. Pour batter into the muffin tins; be sure not to over-fill the cups, because you want the tops of the cupcakes to be somewhat flat.
4. Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes; remove and let cool completely.
5. Peel the paper liners from the cupcakes; invert cupcakes onto a foil-lined tray. Spread 1/4 teaspoon of chocolate spread on the bottom (now top) of each cupcake; top with a graham cracker square.
6. Cut the Twizzlers rope into three equal pieces. Separate into individual strings. Dip the end of each string into chocolate spread, and gently press into the center of the graham cracker.
Title: Pumpkin Pie Ricotta
Ingredients:
- 1/4 canned pumpkin
- 1/4 ricotta cheese
- 2 Splenda sugar substitute
- 1 pumpkin pie spice
- 1/4
Instructions:
1. Mix all together until smooth.
2. Dig in!
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 5 1/2 butter
- 1/3 applesauce
- 1/4 honey
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 oatmeal
Instructions:
1. Cream butter, applesauce, sugar, honey, egg, and vanilla.
2. Add in flour, baking soda and powder, and salt.
3. Stir in oatmeal.
4. Add chocolate chips.
5. Bake at 350 for 8-12 minutes.
Title: Best Copycat Orange Julius
Ingredients:
- 1 water
- 1 milk
- 2 sugar
- 1/4 vanilla
- 1
- 12
Instructions:
1. Put all ingredients in blender and blend until smooth.
2. Pour into a cup.
3. Enjoy!
Title: Mulberry Pie
Ingredients:
- 1 rhubarb
- 2 sugar
- 1 flour
- 1 butter
- 4
- 2
Instructions:
1. Combine mulberries and rhubarb in a medium bowl.
2. Combine sugar and flour in a separate bowl.
3. Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
4. Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
5. Dot with butter.
6. Place top crust, cut steam vents, and flute edges.
7. Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
Title: Whipped Coconut Cream
Ingredients:
- 14 coconut milk
- 1 maple syrup
- 1 vanilla extract
Instructions:
1. Using a spoon, carefully separate the thick, heavy cream from the top of the watery stuff below and put the thick cream in a medium sized ceramic bowl (big enough to use beaters in).
2. Cover with plastic wrap and refrigerate for at least 1/2 an hour, up to 2 hours.
3. Create the cold version of a double boiler (described above).
4. Add the agave nectar or maple syrup and extracts.
5. beat all ingredients together on a medium speed until peaks begin to form. You may want to taste test as you are beating, and add more sweetener if it tastes really coconutty.
6. Refrigerate until ready to serve. Serve the way you would whipped cream.
Title: Christmas Dream
Ingredients:
- 2 graham cracker crumbs
- 1/2 graham cracker crumbs
- 1/2 butter
- 2 miniature marshmallows
- 6
- 1.5
Instructions:
1. Mix crumbs with butter and pack into a 9-inch square baking pan. Bake 15 minutes at 350°F Whip whipping cream until stiff but not dry, then fold in marshmallows. Pour 1/2 the cream mixture over cooled crust. Spread pie filling over cream. Spread the rest of the whippped cream over pie filling. Top with graham crumbs.
2. Chill 24 hours.
Title: Blackberry Flummery
Ingredients:
- 1 blackberry
- 1/2 sugar
- 1 water
- 1 cornstarch
- 1 lemon juice
Instructions:
1. Wash and pick over berries.
2. Stir together berries, water, and sugar; heat to boiling.
3. Make a thin paste of cornstarch and 2 additional tbs of water.
4. Add cornstarch paste slowly to berries and cook 15 minutes, stirring constantly until thickened.
5. Add lemon juice.
6. Chill.
7. Suggested serving: in sherbet glasses lined with strips of sponge cake.
Title: Pumpkin and Corn Roll (Using Nut Roll Tins)
Ingredients:
- 90 butter
- 1/3 brown sugar
- 1 egg
- 125 corn kernels
- 1/2 pumpkin
- 1 milk
- 2
Instructions:
1. Preheat oven to 170°C and adjust the shelving to ensure your nut roll tins will be able to stand upright during baking.
2. Grease 2 nut roll tins and the lids thoroughly with butter and place the base on tins.
3. Beat butter and sugar in a bowl with an electric mixer until light and fluffy.
4. Beat in the egg and stir in the remaining ingredients.
5. Spoon mixture into the tins and tap firmly on the bench to remove any air pockes. Position lid on top.
6. Bake the roll for one hour. Remove from oven and allow to stand in the tin for 5 to 10 minutes.
7. Carefully remove the lids and release loaf onto wire rack to cool.
Title: Peach Pudding Cake
Ingredients:
- 6 brown sugar
- 2 vanilla extract
- 1/2 water
- 1/4 butter
- 8 sugar
- 1/2 eggs
- 2 self-rising flour
- 1 salt
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Grease and lightly flour a 9-inch round cake pan or springform pan.
2. Place peaches cut side down in a large skillet with brown sugar, vanilla bean seeds and water. Simmer 5 minutes. Cool.
3. Combine butter and sugar and beat with a mixer at medium speed until well blended. Add eggs and beat until light and fluffy. Add flour, salt and syrup from cooked peaches; beat until blended.
4. Place peaches cut side down in prepared pan; top with batter. Bake 35 to 40 minutes, until golden and a toothpick inserted into cake comes out clean. When cool, sprinkle with confectioners’ sugar, if using. Serve with vanilla ice cream or crème fraîche, if desired.