lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cupcakes - Light and Easy
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 raw beet
- 1 white flour
- 1/2 baking powder
- 2 cocoa powder
- 1 buttermilk
- 2 salt
- 1/3 confectioners' sugar
- 1/4 water
- 1 1/2 vanilla extract
- 4 cream of tartar
- 2 salt
- 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).
3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.
4. Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.
5. Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).
6. Bake for 30 minutes; While the cupcakes are cooking, make the icing:
7. Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
8. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks).
9. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).
Title: Swedish Rice Ring
Ingredients:
- 2 unflavored gelatin
- 1/4 cold water
- 1/2 long-grain rice
- 3 milk
- 1/2 sugar
- 1/2 salt
- 1 strawberries
- 3
Instructions:
1. Soften gelatin in water; set aside.
2. In a heavy 2-quart saucepan, bring rice, milk, sugar and salt to a boil, stirring occasionally. Reduce heat and cover; cook over low heat until rice is tender, about 15--20 minutes.
3. Remove from heat; add gelatin, stirring until dissolved. Cover; chill until partially set.
4. In a chilled bowl, whip cream until stiff; fold into the chilled rice mixture.
5. Spoon into a 6-cup decorative or ring mold. Cover and chill until set, about 3 hours.
6. To unmold, loosen edges with a spatuala and invert onto a serving platter. Serve with sweetened strawberries.
Title: Snowball Suprises
Ingredients:
- 8 unsalted butter
- 3/4 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 30 powdered sugar
Instructions:
1. Cream the butter and sugar until fluffy.
2. Add the vanilla and mix well.
3. Add flour, combine well, and wrap in plastic wrap and refrigerate for half an hour.
4. Preheat oven to 350°F
5. Take dough out of refrigerator and break into balls large enough to cover a Hershey's Kiss.
6. Insert the Kiss and wrap dough around it, making sure it is completely covered.
7. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack.
8. While still warm, sift powdered sugar on top. Cool completely.
Title: Cinnamon Candy Glaze
Ingredients:
- 1/2 water
- 2 powdered sugar
- 1 milk
- 1 -2
Instructions:
1. in a small saucepan over medium heat, combine candies and water, stirring until candies are dissolved.
2. Remove from heat and whisk in sugar. Whisk in 1 tablespoon milk until smooth. Whisk in the remaining milk to reach the desired consistency. Pour mixture through a fine mesh sieve to remove any candy bits.
Title: Sesame Balls (Zeen Doy)
Ingredients:
- 6 sesame seeds
- 1/2 brown sugar
- 3/4 boiling water
- 1 - 1 1/3 glutinous-rice flour
- 3
- 1
Instructions:
1. In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
2. Dissolve the brown sugar in 1 cup of the boiling water.
3. Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
4. Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
5. Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough.
6. Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil.
7. Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
8. Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.
Title: Chocolate Cream Cheese Crescents
Ingredients:
- 1/4 powdered sugar
- 4 vanilla extract
- 1 1/2 shortening
- 1/2
- 1/4
- 1
- 1/4
- 1/2
Instructions:
1. Heat oven to 350°F
2. Lightly grease cookie sheet.
3. In small bowl, combine the first 4 ingredients; blend well.
4. Stir in macadamia nuts.
5. Separate dough into 8 triangles.
6. Spoon 1 heaping tablespoons cream cheese mixture onto shortest side of each triangle.
7. Loosely roll up, starting at shortest side and rolling to opposite point.
8. Place, point side down, on cookie sheet; curve into crescent shape.
9. Bake at 350°F for 12-15 minutes or until golden brown.
10. Cool 5 minutes.
11. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth.
12. Drizzle over warm rolls.
13. Serve warm or cool.
14. Store leftovers in refrigerator.
Title: Strawberries and Cream Layer Cake
Ingredients:
- 1 frozen strawberries
- 2 fresh strawberries
- 1
Instructions:
1. Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
2. Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.
Title: Plain Cake
Ingredients:
- 1/2 flour
- 1/2 sugar
- 5 eggs
Instructions:
1. Mix all ingredients together until well blended.
2. Bake for 15-20 mins on medium heat.
3. Serve with jam.
Title: Strawberry Shortcake (Puff Pastry)
Ingredients:
- 2 strawberries
- 1 1/2 sugar
- 1 puff pastry sheets
Instructions:
1. Wash and slice strawberries into thin slices.
2. Put in a bowl and pour sugar over them.
3. Mix together until well coated.
4. Let sit in the fridge for at least 3 hours. (The longer the better.).
5. Let puff pastries thaw. (cover with plastic wrap, so they don't dry out).
6. Preheat oven to 400.
7. Unfold strips and cut into squares.
8. Place on ungreased cookie sheet and bake for 10 to 15 minutes.(Until golden brown).
9. Let pastries cool. (about 10 minutes).
10. Serve by placing one pastry in a bowl, spoon strawberries over it and top with whipping cream.
11. Tastes out of this world!
Title: Knobby Rhubarb Cake
Ingredients:
- 1 sugar
- 1/4 margarine
- 1 egg
- 3 rhubarb
- 1/2 walnuts
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/4 cinnamon
- 1/4 nutmeg
Instructions:
1. Cream sugar, margarine, egg and vanilla.
2. Sift flour to spices; add to creamed mixture. Stir in rhubarb and nuts.
3. Turn in to a greased and floured 8-inch square pan.
4. Bake at 350°F for 45 minutes or until done.
Title: Butter Cookies
Ingredients:
- 2 butter
- 4 sugar
- 2 eggs
- 1/2 vanilla
- 5 1/3 salt
- 2 milk
- 1 baking powder
Instructions:
1. Preheat oven to 325.
2. Cream all ingredients, press out with cookie press and decorate.
3. Bake for 10 to 12 minutes.
Title: Chocolate Anzac Biscuits
Ingredients:
- 1 rolled oats
- 1 plain flour
- 3/4 caster sugar
- 1 butter
- 125 golden syrup
- 2 boiling water
- 1 bicarbonate of soda
- 1/2 dark cooking chocolate
- 400
Instructions:
1. Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
2. Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
3. Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.
Title: Peanut Butter Surprise Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1 peanut butter
- 1/2 vanilla extract
- 2 eggs
- 2 sour cream
- 2 peanut butter
- 1 1/2 powdered sugar
- 1 1/2
Instructions:
1. Mix together flour, cocoa, & baking soda in small bowl.
2. In large mixing bowl, beat butter, both sugars, & 1/2 cup peanut butter until light. Blend in vanilla, eggs, & sour cream.
3. Mix dry ingredients in with wet, and set aside.
4. In separate bowl, mix together powdered sugar & 1 1/2 cups peanut butter.
5. Roll filling into 1-inch balls. Alternatively, you can chill filling slightly, roll into a long cylinder, and slice.
6. Take small amount of dough, about twice the size of a filling ball (1 1/2 - 2 tbsp), and form a little cup. Put a filling ball inside, and pinch the dough-cup shut.
7. Place filled dough-balls about 2 inches apart on non-stick cookie sheet.
8. Flatten the balls with the bottom of a glass dipped in sugar.
9. Bake in preheated 375 deg. F for 7-8 minutes.
10. Let cool on cookie sheet for 3 minutes, then cool the rest of the way on wire rack.
Title: Pumpkin Cheesecake With Caramel Rum Sauce
Ingredients:
- 2 cinnamon graham crackers
- 1/4 butter
- 4 cream cheese
- 1 1/2 sugar
- 4 eggs
- 1 canned pumpkin
- 2 pumpkin pie spice
- 1/2 cardamom
- 1/4 butter
- 1/2 margarine
- 1/2 brown sugar
- 1/2 white sugar
- 1 -2 evaporated milk
- rum
Instructions:
1. Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
2. In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
3. Bake 8-10 minutes or until set. Cool 5 minute.
4. To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
5. For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon 3 cups of the mixture onto crust; spread evenly.
8. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
9. Spoon over mixture in pan.
10. Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
11. Turn oven off; open oven door at least 4 inches.
12. Let cheesecake remain in oven for 30 minutes.
13. Cool in pan on cooling rack for 30 minutes.
14. Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
15. For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
16. Remove from heat, and stir in the evaporated milk.
17. Let cool, and stir in the rum.
18. Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
19. Top individual slices with warm sauce and whipped cream if desired.
20. Store cheesecake in the refrigerator.
Title: A Date With Rum Cake (Vegan)
Ingredients:
- 1/4 applesauce
- 3/4 baking powder
- 2 1/4 flour
- 1/4 brown sugar
- 1 ginger
- 1/2 cinnamon
- 1 baking soda
- 1/4 salt
- 1 dates
- 3/4 dark rum
- 1/4 mandarin orange
- 1/4 soymilk
Instructions:
1. Chop dates finely until you have 1 cup, then add to them enough rum to saturate them (they oughtn't to be swimming in it, unless that suits your fancy).
2. Mix together the applesauce and baking powder in a small bowl then set aside.
3. In a large bowl, combine ingredients from flour to salt and set aside.
4. Add to the bowl containing the flour mixture the applesauce mixture, dates, oranges, oil and soy milk.
5. Spoon batter into pan and bake in a 350 degree oven for 30-35 minutes.
6. Cool and enjoy!
Title: Chocolate Covered Marshmallow Cookies
Ingredients:
- 3 flour
- 1/2 sugar
- 1/2 salt
- 3/4 baking powder
- 3/8 baking soda
- 1/2 ground cinnamon
- 12 butter
- 3 eggs
- 1/4 water
- 1/4 light corn syrup
- 3/4 sugar
- 1 gelatin powder
- 2 cold water
- 2 pure vanilla extract
- 1/4
- 12
- 2
Instructions:
1. Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
2. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
3. Pipe a kiss of marshmallow onto each cookie. Let set at room temperature for 2 hours.
4. Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
5. For Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
6. For Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Title: Hundreds and Thousands Sandwich
Ingredients:
- 1 butter
- 1
Instructions:
1. Toast the bread until medium golden brown, and cut off the crusts.
2. Spread the butter on the warm bread; top with sprinkles to taste.
Title: Banana Bread-Bread Pudding
Ingredients:
- 1 half-and-half
- 1 milk
- 2 eggs
- 4 sugar
- 1/3 vanilla
- 1 banana
- 1
Instructions:
1. Heat the oven to 350°F, and grease an 8-inch square baking dish.
2. Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
3. Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
4. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
5. Let it sit for about 5 minutes before putting it in the oven.
6. Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
7. Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
Title: Starfruit (Carambola) Upside Down Cake With Cake Mix
Ingredients:
- 5 star fruit
- 1 sugar
- 1 water
- 1/2 butter
- 1 brown sugar
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Bring sugar and water to a gentle boil in a wide (12 inch or more) saute pan. Add the star fruit in a single layer and allow to simmer for 5 minutes, turning over halfway.
3. Remove with a slotted spoon and drain in a large sieve or paper towels.
4. Melt butter over a low heat in a 12 inch cast iron skillet or other oven proof pan with a handle.
5. Remove from heat.
6. Stir in the brown sugar and spread it to evenly cover the bottom of the skillet.
7. Arrange the star fruit in a single layer on the brown sugar/butter mix.
8. Combine the cake mix, pudding mis, eggs, water and oil. Beat for 2 minutes.
9. Pour batter gently over the star fruit and bake in the center of the oven for an hour or until toothpick comes out clean.
10. Invert over a serving plate as soon as the cake comes out of th oven.
Title: Pistachio Muffins
Ingredients:
- 1 egg
- 1/2 water
- 50 butter
- 1 low-fat yogurt
- 2 flour
- 1/4 salt
- 2 baking powder
- 1/4 sugar
- 1 pistachio nut
Instructions:
1. Mix all ingredients together until just combined
2. Spoon into well-greased muffin pans and bake at 190°C for 15-20 minutes.
Title: Ginger Fluff Sponge Sandwich
Ingredients:
- 4 caster sugar
- 4 cornflour
- 3/4 plain flour
- 1/2 baking powder
- 3 ground ginger
- 1 mixed spice
- 2 hot water
- 2 lemon juice
- 1
- 2
Instructions:
1. Grease and flour two 8-inch sponge sandwich tins.
2. Set oven to 350°C/180°F.
3. Beat egg whites until stiff in large bowl of electric mixer.
4. Slowly add in sugar while beating and continue beating until the sugar is dissolved.
5. Add egg yolks one at a time and beat until mixture is evenly coloured right through.
6. Sift the dry ingredients together and lightly fold through using a metal spoon.
7. Add hot water and lemon juice and fold in lightly.
8. Pour evenly into the prepared tins and bake for 20 minutes or until cake springs back when lightly touched with finger.
9. Remove from oven and leave in tins for about 5 minutes, then turn out onto a rack to cool completely.
10. When cold join together with sweetened whipped cream and dust with icing sugar.
11. *To make more special spread top with a thin layer of lemon icing/frosting and decorate with rosettes of whipped cream and pieces of preserved ginger.
Title: Vegan Chocolate Chip Cookies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1 light brown sugar
- 1/4 pure maple syrup
- 1/2 vegan butter
- 3 egg substitute
- 4 warm water
- 1 vanilla extract
- 8 semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350. Prepare baking sheets.
2. Combine flour, baking soda and salt in a bowl and set aside.
3. Combine the egg replacer with the warm water and add to brown sugar, maple syrup corn oil and vanilla and mix until blended.
4. Add dry ingredients and mix until combined. Add chocolate chips and mix.
5. Drop with a spoon onto baking sheets 2 inches apart.
6. Bake for 15 to 18 minutes.
Title: Hazelnut Soup With Raspberries
Ingredients:
- 1 1/2 milk
- 6 hazelnuts
- 1 1/2 heavy cream
- 1 1/2 fresh raspberries
- mint
Instructions:
1. In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
2. Whisk in heavy cream until blended.
3. Cover with plastic wrap and refrigerate for 2 hours or until cold.
4. Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.
Title: Decadent Almost Fudge Brownies for the Church Bake Sale
Ingredients:
- 1 butter
- 3 1/2 sugar
- 2 eggs
- 5 flour
- 1 vanilla
- 2 1/2 salt
- 1 walnuts
- 1 1/2 water
- 6 powdered sugar
- 2
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease (or line the bottom with parchment paper) a 9 x 13 x 2 baking pan.
3. Over LOW heat, melt 2 sticks (1 cup) butter.
4. While the butter is melting, IN A MEDIUM BOWL combine: cocoa, sugar, eggs (ONE at a time), flour, vanilla, & salt. Stir gently but thoroughly with a spoon.
5. Add melted butter (step 3) into the medium bowl (step 4) contents. Stir in gently with a spoon.
6. Add nuts and chocolate chips into the medium bowl (step 5) contents. Stir in gently with a spoon.
7. Spread the batter evenly in a well-greased (or parchment paper lined) 9 x 13 x 2 baking pan.
8. BAKE @ 350 degrees for 30 to 35 minutes. Test with a toothpick - inserted in the middle it should come out clean, nothing gooey sticking to it. COOL completely.
9. When the brownies are cooled, MAKE THE FROSTING. In the top of a small DOUBLE BOILER combine chocolate squares and water. Place over simmering water and melt, stirring constantly, until the chocolate is melted and combined with the water. REMOVE FROM HEAT.
10. To the melted chocolate/water combo (step 9) ADD 1 Tablespoon of butter and stir until the butter is melted. Cool slightly. Gradually add powdered sugar, vanilla and beaten egg.
11. USE IMMEDIATELY! (frosts the top of 1 13 x 9 inch cake).
12. Because these are SO decadent and were used for a church bake sale the pan was cut in 1 inch x 1 inch squares yielding 117 brownie bites ( @ 50 cents each = $58.50 for the church - not bad for an hour + of work.).
Title: Chocolate Pound Cake
Ingredients:
- 1/2 shortening
- 1 butter
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 1 1/4 vanilla extract
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix shortening and butter until blended.
3. Gradually add sugar, until completely blended.
4. Add eggs, one at a time, mixing well after each egg.
5. Sift dry ingredients together.
6. Alternately add dry ingredients and milk to shortening mixture, starting and ending with dry ingredients. Mixing until just blended after each addition.
7. Stir in vanilla.
8. Pour into greased and floured 10-inch tube or bundt pan (I use a bundt pan).
9. Bake for 1 hour and 15 minutes or until a knife inserted comes out clean.
10. Cool for 10-15 minutes in pan then remove and cool completely on wire rack.
11. Lightly sprinkle powdered sugar on top or you could drizzle a chocolate galze over it.
Title: Light As Air Sponge (For April Fools' Day )
Ingredients:
- 600
- 1
Instructions:
1. Whip the cream and cover the sponge generously-make sure you can't see it.
2. Decorate with the chopped chocolate bar.
3. Serve.
4. Candles can be inserted into the sponge for a special birthday treat!
Title: Pudim De Laranja (Brazilian Style Orange Flan)
Ingredients:
- 1 sweetened condensed milk
- 14 eggs
- 3 orange zest
- 1 sugar
- 1
Instructions:
1. Place the sugar in an 8-inch ring mold.Place the mold directly over medium heat.Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
2. Combine the condensed milk,orange juice,orange zest, and eggs in a blender. Whip until smooth.Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about one hour (it will depend on your oven).It will turn golden brown on top and start separating from the sides of the mold.Let it cool to room temperature and place in refrigerator, preferrably overnight (at least 6 hours).
3. Just before serving, run the tip of a knife around the inside of the mold. place a deep platter over the mold and invert (the pudim should slide out easily).If not, give the mold a firm but careful shake.Spoon the caramel sauce on top and serve.