In this task, you have to generate the title of the recipe given its required ingredients and directions.

[EX Q]: ingredients: '150 grams Biscuits, cookies etc.', '75 grams Unsalted butter', '200 grams Cream cheese', '55 grams Granulated sugar', '100 grams Plain yogurt', '150 grams Heavy cream', '15 grams Sakura liqueur (or with juice)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)', '240 grams Water', '20 grams Granulated sugar', '30 grams Sakura liqueur (or with juice)', '1 Salt-preserved sakura blossoms (or with slices of fruit)', '5 grams Gelatin powder', '30 grams Water (for the gelatin)',<sep> directions: 'Prep: Bring the cream cheese to room temperature.', 'Soak the gelatin powder in the water.', 'Line the tin with baking paper.', 'Soak the salt-preserved sakura blossoms in water.', 'Crust: Crush the biscuits and mix together well with the butter.', 'Pack tightly into the bottom of the cake tin and chill in the refrigerator.', 'No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth.', 'Mix in the sugar and add the yogurt in 2 parts.', 'In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.', 'Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.', 'Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition.', 'Pour the mixture into the cake tin and leave to chill and set in the refrigerator.', 'Jello: Heat the water and sugar in a saucepan until the sugar has dissolved.', 'Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.', 'Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).', 'Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.', 'It's ready!', 'If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.'
[EX A]: Sakura No-Bake Cheesecake

[EX Q]: ingredients: '150 g butter, room temp', '34 cup sugar', '2 tablespoons golden syrup or 2 tablespoons maple syrup', '1 teaspoon vanilla', '2 eggs', '2 cups self raising flour', '1 cup sultanas, raisins or 1 cup mixed dried fruit', '12 cup dried desiccated coconut', '2 tablespoons milk', 'vanilla icing', '2 12 cups icing sugar', '2 tablespoons butter (softened)', '1 teaspoon vanilla extract', '1 -2 tablespoon hot water',<sep> directions: 'Grease and line a large (19x30 cm) baking tray with baking paper.', 'Beat butter, sugar and syrup together, until light and fluffy.', 'Add the eggs (beat to combine).', 'Add the flour, dried fruit, coconut and milk - stir to combine.', 'Spoon into the pan (to thick to pour) and carefully smooth over the top.', 'Bake at 180oC for 25 minutes OR until the top is firm to touch.', 'Cool for 20 minutes in the tin and turn onto a wire rack to cool fully, top with icing and slice to serve.', 'ICING - combine and well mix all the ingredients until smooth in a medium sized bowl.', 'Add a little more hot water as needed to get the right consistency.'
[EX A]: Rock Cake Slice With Vanilla Icing

[EX Q]: ingredients: 'Ingredients for the shortbread', '2 cups sifted all-purpose flour', '6 tablespoons sugar', '2 tablespoons cornstarch', '1/2 teaspoon ground ginger', '3/4 cup butter', '1/2 cup finely chopped crystallized ginger', 'Ingredients for the ginger filling', '1/4 cup butter', '1 teaspoon vanilla extract', '2 cups confectioners' sugar', '1 tablespoon milk', '2 tablespoons grated crystallized ginger',<sep> directions: 'Sift flour, sugar, cornstarch, and ground ginger into a bowl.', 'Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).', 'Mix in crystallized ginger. Shape dough into a ball. Knead lightly with fingertips until mixture holds together. Roll into tubular shape and place in cookie press or just slice into 1/8 inch slices. Place on ungreased cookie sheet. Bake at 350 degrees for 12 minures. Cool. Spread ginger filling over the bottom of half the cookies. Cover with remaining cookies.', 'Ginger Filling; Cream 1/4 C butter and 1 t vanilla extract. Add 2 C confectioner's sugar gradually, beating until fluffy. Stir in 2 T grated crystallized ginger.'
[EX A]:
Scottish Grasmere Shortbread