lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 sugar
- 1/3 shortening
- 2/3 buttermilk
- 6 butter
- 1 fresh strawberries
- 1/4 frozen strawberries
- 1/3 sugar
- 1 water
- 1 cornstarch
- 1 1/3 water
- 1/2 powdered sugar
- 1 vanilla extract
Instructions:
1. TO MAKE SHORTCAKE:
2. Preheat oven to 450 degrees.
3. Mix dry ingredients together. Add shortening and mix with fingers until crumbled and mealy. Stir in buttermilk to make a semi-stiff dough. Divide in half.
4. Place half in a buttered and floured 8-inch cake pan. Press dough into bottom of pan. Butter the top of the dough and place the other half of the dough on top. Press dough flat again.
5. Bake for 15 minutes and lower heat to 325 degrees. Bake 20 to 25 minutes longer. Remove from pan and cool on a rack for an hour. Split layers in 2.
6. STRAWBERRY SAUCE:
7. Bring the berries, sugar, and water to a boil. Stir in, carefully, the cornstarch mixture and boil until thick. Remove and chill in refrigerator until cold.
8. SWEETENED WHIPPED CREAM:
9. Whisk ingredients together until soft peaks are formed.
10. TO ASSEMBLE CAKE:
11. Place bottom layer of shortcake on a decorative cake plate. Pour a third of the strawberry sauce on top of the bottom layer. Spread a third of the whipped cream over the sauce. Place the second layer of shortcake on top. Add a third of the sauce on top of the 2nd layer. Pipe whipped cream on top in a decorative fashion. Top with remaining sauce and garnish with fresh strawberries.
Title: Instant Chocolate Mousse - Nigella Lawson
Ingredients:
- 3 mini marshmallows
- 1/4 unsalted butter
- 9 water
- 1/4 heavy cream
- 1 vanilla extract
- 1
Instructions:
1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
3. Remove from the heat.
4. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
5. Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.
6. The sooner the better!
Title: Strawberries N Cream Cake
Ingredients:
- 1 fat-free cool whip
- 1/4 fresh strawberries
- 1 vanilla
- 1 1/2
- 1
Instructions:
1. Slice a 1 inch thick layer off top of cake. Set aside.
2. Hollow out center of cake leaving 3/4 inch border on sides and 1 inch border on bottom.
3. Beat together jam and Cool Whip until fluffy (fold in strawberries, optional).
4. Spoon 3/4 mixture into hollowed cake. Replace top.
5. Frost top of cake with rest of Cool Whip. Chill.
Title: Lemon Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1/2 butter
- 2 1/2 eggs
- 3 all-purpose flour
- 3 baking powder
- 4 cold water
- 1 powdered sugar
- 1/2 lemon juice
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 10" tube pan or bundt pan.
3. Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended.
5. Turn out into prepared pan.
6. Bake for 1 hour, or until toothpick inserted near center comes out clean.
7. Cool completely in pan on wire rack before removing from pan.
8. Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.
Title: Cherry Trifle
Ingredients:
- 600 icing sugar
- 1 Chambord raspberry liquor
- 1 icing sugar
- 2
- 1/4
- 1 1/2
- 3/4
- 2/3
- 1
Instructions:
1. Place cherries and their juice in bowl. Stir in orange rind, orange juice, 2 tablespoons icing sugar and liqueur. Set aside.
2. In another bowl and using electric mixer, beat cream and yogurt on medium speed 3 to 4 minutes or until very thick and peaks form. Add 2/3 cup icing sugar; beat on medium-high speed for one minute or until very thick.
3. Place half of cake chunks in bottom of 12-cup glass trifle dish. Pour half of cherries and juice evenly over cake chunks. Top with half of whipped cream mixture. Repeat layers. Cover and chill for at least one hour before serving.
Title: Vegan Choc Chip Blondies (Healthified)
Ingredients:
- 3 firm silken tofu
- 1/4 water
- 3 unsweetened applesauce
- 1/3 dark brown sugar
- 1/8 vanilla extract
- 1 whole wheat flour
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 chocolate chips
- 1/3
Instructions:
1. Puree the tofu, yogurt, water and applesauce until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
2. Sift in flours, baking soda, baking powder and salt.
3. Use a spatula to mix batter until smooth. Fold in chocolate chips.
4. Transfer to an 8X8 greased baking pan and smooth out the top.
5. Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
6. Remove from the oven and let the blondies cool for at least 30 minutes before slicing and serving.
7. Enjoy.
Title: No Bake Granola Flax Treats
Ingredients:
- 1/4 miniature marshmallows
- 4 oatmeal
- 1 cinnamon graham crackers
- 8 dried cranberries
- 1/2 sunflower seeds
- 1/2 flax seed
- 1/2
Instructions:
1. Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted and mixture is smooth, about 4 minutes.
2. Stir in oats, cracker crumbs, cranberries, sunflower seeds, and flax seed until thoroughly mixed.
3. Using greased hands, press into a greased 8x8 baking dish.
4. Cool completely then cut into 12 pieces.
Title: Chocolate Cake With Cream Cheese Frosting
Ingredients:
- 3 eggs
- 170 brown sugar
- 120 flour
- 30 unsalted butter
- 50 milk
- 2 baking powder
- 1 1/2 vanilla extract
- 1 egg
- 1 brown sugar
- 2 cornstarch
- 1 milk
- 1 unsalted butter
- 1/2 unsalted butter
- 1 cream cheese
- 50 honey
- 100
- 2
Instructions:
1. Prepare the custard by whisking the egg with the sugar. Add the cocoa and corn starch, the milk and place over a low heat stirring with a wooden spoon until the custard thickens. Remove from the heat, stir in the butter and allow to cool.
2. Now on to the cake: Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with some butter and dust it with flour.
3. Beat the eggs with sugar and butter until fluffy. Blend in the rest of the ingredients and stir until smooth. Gently pour the mixture on to the cake tin.
4. Bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
5. Remove the cake from the oven and allow to cool completely.
6. Transfer the cake to a serving plate. Cut the cake in half and spread the chocolate custard on the bottom half of the cake, then carefully top with the other half.
7. Prepare the frosting by blending the butter with the cream cheese and the honey.
8. Ice the cake all over with the cream cheese icing, using a palette knife. Dust the top with a small amount of cocoa.
Title: Mud Pies
Ingredients:
- 1/4 chocolate pudding
- 1
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees. Grease a large muffin tin.
2. Remove dough from wrapper; place in a large bowl. Let stand for 15 minutes.
3. Add cocoa to the dough mix until blended. Shape dough into 12 balls; press into the bottom and up the sides of muffin cups.
4. Bake 12 to 15 minutes. Remove from oven and gently press down the centers of each cookie with a teaspoon. Cool in the pan for 10 minutes. Remove cups from pan; cool completely on a wire rack.
5. Fill each up with 1 to 2 Tablespoons of prepared chocolate pudding; cover with cookie crumbs and a gummy worm or two.
Title: 1 Minute Microwave Brownie-Microwave Mug Meal
Ingredients:
- 3 all-purpose flour
- 3 brown sugar
- 3 cocoa powder
- 3 water
- 3 salt
- 1 vanilla extract
- 1/2 chocolate chips
- 2
Instructions:
1. In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients.
2. Mix in the chocolate chips.
3. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
4. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
5. Serve warm with vanilla ice cream & enjoy!
Title: Apple, Raisin and Pineapple Crumble
Ingredients:
- 6 apples
- 3/4 golden raisin
- 5 1/2 pineapple chunks in juice
- 2 white sugar
- 1/2 brown sugar
- 1/8 cinnamon
- 1/8 quick-cooking oats
- 1/4 brown sugar
- 1 pecan pieces
- 1/2 cinnamon
- 1/2 nutmeg
- 1 butter
- 1/4
- 6
Instructions:
1. Combine the apple slices, raisins, drained pineapple and sprinkle with the lemon and pineapple juices.
2. Toss lightly with a mixture of 1/8 C each of white and brown sugar and 1/4 t of cinnamon.
3. Put into a large casserole dish and bake at 350 degrees for 15 minutes.
4. In a medium size bowl (while the apples are starting their cooking), mix the dry crumb topping ingredients together, then moisten with the melted butter.
5. Top the apple mixture with the crumb topping and bake for another 30-35 minutes.
Title: Super Sweet Caramel Cake
Ingredients:
- 1 1/3 flour
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1/2 milk
- 1/4 butter
- 3/4 light brown sugar
- 1/4 milk
- 1/4 heavy cream
- 2 powdered sugar
Instructions:
1. In small bowl mix flour, baking powder, and salt. Set aside. In medium bowl mix butter, sugar, eggs and vanilla extract. Use mixer or blend together until smooth with a wire whisk. Add flour mixture and mix until slightly thick. Slowly add milk until mixture is creamy and smooth.
2. Heat oven to 350 degrees. Lightly grease a 8x10 or 8x8 glass baking dish. Pour mixture in glass dish and bake for 35 minutes or until a fork comes out clean.
3. Let cool for 15 minutes. After cake has cooled a little, melt butter in a medium sauce pan on a low heat. Add brown sugar, milk, and whipping to the pan and bring to a boil while stirring constantly. Boil about 1-2 minutes. Remove from heat and add 2cups of powder sugar. Whisk until smooth. Pour over cake while still warm. Let cool. Then serve.
Title: Perfect Pie Crust
Ingredients:
- 1 vegetable shortening
- 4 unbleached flour
- 1/2 salt
- 1
Instructions:
1. Use pastry blender or two butter knives to chop up shortening in flour and salt to pea-sized lumps.
2. Stir in water, a few tbsp at a time, stirring with butter knife. (Do not stir in ice cubes.) Don't mash. When mixture starts to form big clumps you've added enough water. You won't use a full cup of water, more like 1/2 cup, but keep enough water on hand just in case.
3. The key is to keep everything chilled until you get it into the oven. Touching it too much will warm it up. Be paranoid. The other secret is not to blend it too much, keep it loosely binding until you roll it. If the shortening lumps are too small it won't be as flaky.
4. Place a sheet of plastic wrap on counter. Sprinkle it with flour. Pick up half of pastry mix, form into ball and place on the centre of sheet, being careful to neither mash it or handle it much. Cover with second sheet of plastic wrap. Roll from centre out to 1/2 centimeter (1/4 inch) thickness. Remove top sheet of plastic.
5. Place pie plate upside-down on top of pastry, place hand under plastic, flip, gently press into pan, remove plastic. Trim edges with knife. (Flute edges - optional.).
6. Chill in fridge until ready to add filling and bake. May be frozen.
7. Makes two layers of crust; top/bottom or two bottom crusts.
8. Tip - for a rolling pin use a wine bottle or other glass bottle filled with water and kept in the fridge.
Title: Dee's Pear Fig Crisp
Ingredients:
- 1 dried black figs
- 2 pecans
- 1 1/4 flour
- 3/4 brown sugar
- 3/4 butter
- 2/3 cinnamon
- 6
- 1
Instructions:
1. Drain pears into a saucepan. Set pears aside.
2. Add brandy extract.
3. Add figs and cook for 10 minutes on simmer.
4. When figs are soft, add pears and nuts; take off heat.
5. In another bowl, mix the flour, sugar, butter and cinnamon until crumbly.
6. Put fig mixture in a buttered 8x8x2-inch pan.
7. Sprinkle with topping mix.
8. Bake for 30 minutes at 375°F until browned.
Title: Chocolate Marshmallow Brownies
Ingredients:
- 4 unsalted butter
- 1 eggs
- 4 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 butter
- 4 egg substitute
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 mini marshmallows
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 by 9-inch baking pan.
3. Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted (or use a double broiler method). Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
4. While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.
Title: White Chocolate Macadamia Nut Cookies
Ingredients:
- 2 butter
- 2 margarine
- 2 white sugar
- 4 brown sugar
- 2 eggs
- 4 vanilla
- 5 flour
- 1 oatmeal
- 2 salt
- 2 baking soda
- 24 baking powder
- 8 white chocolate chips
- 3
Instructions:
1. Cream together butter/margarine and sugars.
2. Add eggs and vanilla.
3. In a separate bowl, mix flour, oatmeal, salt, baking soda, and baking powder.
4. Add dry mixture to creamed mixture, then stir in chocolate chips, grated chocolate, and nuts gently.
5. Drop with tablespoon onto greased cookie sheets.
6. Bake at 350 degrees for 6 minutes.
Title: Double Ginger Pumpkin Flans
Ingredients:
- 1/2 sugar
- 1/4 water
- 1/3 sugar
- 6 canned pumpkin
- 1 vanilla
- 1 ground ginger
- 1/2 cinnamon
- 1/2 2% low-fat milk
- 1 half-and-half
- 1/2 fresh ginger
- 1
Instructions:
1. Preheat oven to 325.
2. Lightly coat 6 6 oz ramekins with non-stick cooking spray.
3. Combine water and sugar for caramel in a heavy saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring occasionally. Increase heat to medium-high. Cook, without stirring, or until mixture turns golden around outside edges. Divide evenly into prepared ramekins and set aside.
4. For flan, combine sugar and egg yolks in a medium bowl, stirring with a whisk.
5. Add pumpkin, vanilla, and spices.
6. Combine milk, half and half, and fresh ginger in a medium saucepan over medium-high heat until tiny bubbles form around edge, but DO NOT BOIL (180 degrees).
7. Gradually, add half of milk mixture to egg mixture, stirring constantly with whisk.
8. Return milk mixture to pan, reduce heat, and cook to 160 degrees, stirring constantly with a whisk.
9. Remove from heat, and strain thru a sieve over a large bowl, discarding solids.
10. Divide mixture evenly among prepared ramekins. Place cups in a 9 x 13 baking pan, and add 1 inch of HOT water to pan.
11. Bake at 325 for 50 minutes or until knife inserted in center comes out clean. Remove cups from pan, cool completely on wire rack. Chill at least 8 hours, or preferably overnight.
12. To serve, carefully loosen edges of custards with a knife. Invert ramekins over plates. Drizzle any remaining caramel over custards.
Title: Danish Almond Pudding
Ingredients:
- 1 cornstarch
- 1/4 unsweetened gelatin
- 1 1/2 water
- 1/2 sugar
- 1/2 milk
- 3 eggs
- 1/2 vanilla extract
- 1 salt
- 1/2
Instructions:
1. Soak cornstarch or gelatin in the cold water until softened.
2. Stir it into the cream.
3. Add 1/3 cup of the sugar and all of milk.
4. Cook, stirring continuously, over low heat until hot.
5. Do not allow to boil.
6. Beat egg yolks and remaining sugar until frothy.
7. Pour a little of the hot mixture over the egg yolks to temper eggs, then stir all into the milk mixture.
8. Let cook about 2 minutes over low heat, stirring often to prevent scorching.
9. Remove from heat and let cool until thick.
10. Add vanilla.
11. Whip egg whites and salt with a wire whisk and add in mixture.
12. Chill.
13. Pour cold fruit juice over each serving and top with whipped cream or spoon Vanilla Sauce (another recipe) over pudding.
Title: Decadent Chocolate Covered Rice Krispie Treats
Ingredients:
- 3 butter
- 5 margarine
- 5 marshmallows
- 6 marshmallows
- 1 butter
- 1 salt
- 1/8 milk
- 1/3 corn syrup
- 1
- 50
Instructions:
1. For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
2. Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
3. Press cereal into the greased pan with the spatula. Let cool.
4. To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
5. Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
6. Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
7. Cool at room temperature, cut into squares, and enjoy!
8. *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.
Title: Lemon Cake Filling
Ingredients:
- 1 sugar
- 4 cornstarch
- 1 egg
- 1 water
- 1/2 lemon juice
- 1 lemon rind
- 1 butter
Instructions:
1. Mix sugar and cornstarch together thoroughly.
2. Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
3. Cook in a double boiler about 15 minutes, stirring constantly.
4. Add butter, beat well and cool before using.
Title: Ashley Judd's Peanut Butter Cake
Ingredients:
- 8 butter
- 1 1/2 sugar
- 2 creamy peanut butter
- 1/4 cake flour
- 1 1/2 baking powder
- 1 buttermilk
- 1/2 water
- 1/2 baking soda
- 1
- 2
Instructions:
1. Preheat the oven to 375 degrees. Grease an 8- by 2-inch round cake pan (or a 9-inch pan) and line with a parchment round. Grease and flour the parchment.
2. Beat in butter until fluffy. Beat in sugar. Beat in yolks and then peanut butter until smooth.
3. Mix the flour and baking powder in a bowl. Combine the buttermilk and water in another bowl and stir in the baking soda. Into the yolk mixture, beat in the flour mixture, in fourths, alternating with the buttermilk mixture and ending with the flour mixture.
4. Beat the egg whites until stiff. Fold into the batter with a rubber spatula. Spread the batter in a prepared pan. Bake for 30 to 40 minutes, until a wooden pick inserted into the center comes out clean. Cool the cake in a pan on a wire rack, about 10 minutes. Invert onto the rack; invert onto another rack, so that the cake cools with top side up. Serve warm or at room temperature. YIELD 8 to 10 servings.
Title: Protein Shake With Cinnamon Apples
Ingredients:
- 1 coconut oil
- 1 apples
- 1 cinnamon
- 2
- 1
Instructions:
1. Cut apples.
2. Microwave.
Title: Dutch Fruit Cup (Diabetic)
Ingredients:
- 1 pineapple tidbits
- 1 banana
- 1 apple
- 1/4 raisins
- 1/2 plain yogurt
- 1 honey
- 1/4 cinnamon
Instructions:
1. Combine yogurt, honey and cinnamon.
2. Mix well with fruit.
3. Serve cold.
Title: Easy Sugar Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 butter
- 1 eggs
- 2 vanilla
- 1/2 flour
- 1/2 baking soda
- 4 1/2 salt
- 1 cream of tartar
- 1
Instructions:
1. Beat the two sugars, butter, and oil untill well blended.
2. add eggs and flavorings, beat till blended.
3. sift the dry ingredients and add gradually untill well combined.
4. by hand, roll into 1 inch balls and place on ungreased cookie sheet, 2 inches apart.
5. grease the bottom of a glass, dip into sugar or colored sugar, press cookies out.
6. bake at 325 degrees for 15 to 20 minutes.
7. cool on racks.
Title: Pine Nut Caramel Bars
Ingredients:
- 3/4 unsalted butter
- 1/3 sugar
- 2 1/4 lemons, rind of
- 1 1/2 all-purpose flour
- 1/4 cornstarch
- 1/4 salt
- 6 unsalted butter
- 6 dark brown sugar
- 1/4 honey
- 1 3/4 pine nuts
- 1 1/2
Instructions:
1. For pastry:
2. Preheat oven to 350°F Line 8-inch square glass baking dish with foil.
3. Using electric mixer, beat butter in large bowl until light.
4. Add sugar and lemon peel and beat until light and fluffy.
5. Mix flour, cornstarch and salt in small bowl.
6. Add to butter mixture and mix until beginning to gather together.
7. Press dough over bottom and 1 inch up sides of prepared dish.
8. Pierce dough all over with fork.
9. Bake until beginning to color, about 35 minutes.
10. Remove crust from oven; maintain oven temperature.
11. Topping:
12. Combine butter, packed dark brown sugar and honey in heavy medium saucepan.
13. Whisk over medium-high heat until mixture comes to boil.
14. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute.
15. Stir in pine nuts.
16. Remove from heat; stir in whipping cream.
17. Spread topping in crust.
18. Bake until caramel bubbles, about 20 minutes.
19. Cool completely in pan on rack.
20. Remove from pan, using foil as aid.
21. Cut into squares.
Title: Oatmeal S'more Cookies!
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 1/2 vanilla
- 2 1/4 flour
- 1 baking soda
- 1/4 salt
- 1 oats
- 1 chocolate chips
- 1 mini marshmallows
Instructions:
1. In a large mixing bowl, cream the butter, shortening and sugars.
2. Add eggs, one at a time, beating after each addition.
3. Beat in the vanilla.
4. Combine flour, soda and salt, gradually add to creamed mixture.
5. Stir in the oats, chocolate chips and mini marshmallows.
6. Drop by heaping teaspoonfuls, 2 inhes apart onto GREASED cookie sheets.
7. Bake at 350 for 11-13 minutes or until golden.
8. Cool 1-2 minutes before removing to wire racks to cool completely.
Title: Banana Cream Pie Trifle
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 butter
- 1/2 peanuts
- 1 instant banana pudding mix
- 2 milk
- 6 bananas
- 4 non-dairy whipped topping
- Cool Whip
Instructions:
1. In a bowl, mix together flour and sugar.
2. Cut in butter until crumbly (Stir in peanuts if using).
3. Press mixture into a 9 inch square baking dish and Bake at 400 degrees for 15 minutes or until golden.
4. Stir to break up into crumbs and cool completely.
5. Prepare pudding as directed using the 2 cups milk.
6. In a glass bowl, sprinkle half of the cooled crumbs on the bottom.
7. Top with half of the pudding, half of the bananas, and half of the whip cream.
8. Repeat layers.
9. Cover and refridgerate for 4 hours.
Title: Another Classic Christmas Pudding Recipe
Ingredients:
- 8 raisins
- 8 sultanas
- 8 currants
- 4 lemon rind
- 4 orange marmalade
- 1 flour
- 8 suet
- 8 salt
- 8 mixed spice
- 8 ground cinnamon
- 1 ground ginger
- 1/2 eggs
- 1/4 milk
- 1/4 baking powder
- 2 demerara sugar
- 3
- 1/2
- 1
- 8
Instructions:
1. Here is a good old fashioned family recipe; the pudding improves with keeping, and should be made at least a month before Christmas. This makes 2 medium sized puddings, each enough for 4 to 6 people, or 1 large one enough for 10 to 12 people.
2. Mix together the flour, salt, mixed spice, cinnamon, ginger and baking powder and sift. Mix this together with all the dry ingredients and the suet, until they are evenly blended. Add the lemon rind and the lemon juice. Now mix in the marmalade, and the eggs well beaten. Beat well while you then add the milk. Cover with a cloth and leave until the next day.
3. Grease the pudding basin or basins and fill with the mixture, over with greaseproof paper, then with a cloth, secure with string, and boil for 10 hours. Store in a cool, dry, airy place until required.
4. Note: The puddings are improved while keeping if a little brandy is poured over the surface from time to time. This not only improves the flavour, but helps to preserve the puddings.