xiaoxl/recipe_data huggingface dataset:
Salted Caramel Pecan Sticky Buns
Category: trusted-brands-recipes-and-tips
By Diamond Crystal Salt

Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them.

Ingredients:
2 tablespoons active dry yeast
½ cup granulated sugar
½ cup water at room temperature
1 cup milk at room temperature
¼ cup butter, melted
1  egg, lightly beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon Diamond Crystal® Kosher Salt
½ cup butter
1 cup dark brown sugar, packed
¼ teaspoon Diamond Crystal® Kosher Salt, or to taste
3 tablespoons heavy cream
1 ⅓ cups chopped pecans
1 cup brown sugar
2 teaspoons cinnamon
4 tablespoons butter, melted

Directions:
Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes. Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours. Spray two 9-inch cake pans liberally with cooking spray. For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce. Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches. For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake until browned and baked through, 25 to 30 minutes. Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

Prep time: 2 hrs 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 18 buns

Calories: 386.3
Fat: 17.8 g
Saturated fat: 7.9 g
Carbohydrates: 53.3 g
Sugars: 30.4 g
Dietary fiber: 1.9 g
Protein: 5.1 g
Cholesterol: 41.9 mg
Sodium: 171.4 mg
Chicken Stuff


Ingredients:
cream cheese, green onion, season salt, pepper, garlic powder

Directions:
Mix together room temp cream cheese, chopped green onions, and shredded chicken, and just a few shakes of the season salt, pepper and garlic powder.
Set aside.
In a 9 x 13 pan, lay out 1 tube of the crescent rolls, pressing out to solidly cover the entire bottom.
Spread all of chicken mixture evenly over crescent roll layer.
Lay 2nd roll of crescent rolls over the top, trying to cover as much of chicken mixture as possible.
You can try to cover it completely, but it is okay if you have a few holes here and there, makes for interesting presentation.
Bake at temperature on crescent roll can, approximately 30-35 minutes, or until golden brown.
Let cool for about 15 minutes before cutting.
Slice into squares and ENJOY!
Breakfast Pizza


Ingredients:
bulk pork sausage, frozen hash brown potatoes, cheddar cheese, eggs, milk, salt, pepper

Directions:
Brown sausage in a large skillet, drain.  Set aside.
Separate crescent rolls and press into a greased 12-15 inch pizza pan with sides (put points toward center].
Seal seams to form a solid crust.
Par bake crust  for 5 minutes.
Spoon sausage over crust.
Sprinkle hash browns and cheese over crust.
Combine eggs, milk ,salt and pepper in a separate bowl. Whisk to combine.
Pour over crust.
Bake in a preheated 375°F oven for 20-30 minutes.
Spicy Vegetable Soup


Ingredients:
boiling water, onion, garlic clove, gingerroot, green chilies, turmeric, brown sugar, carrots, celery, leek, green beans, salt

Directions:
Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies  and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
Add salt and soy sauce to taste; stir in lemon juice just before serving.
Tfah - a Moroccan Apple Dessert


Ingredients:
tart apples, lemons, sugar, water, cinnamon

Directions:
Begin by removing the yellow part of the lemon peel from the lemons and cutting it into small strips.
Juice the lemons and reserve 1/2 cup for later use.
Peel and core apples, cutting into 8 - 10 wedges depending on the size of your apples.
Place sugar, water, and cinnamon in a large saucepan and bring to a low boil.
Once the mixture boils, add the apples, lemon rind, lemon juice and orange blossom water to the pot.  (I find orange blossom water to be quite potent and would start with the lower amount and add more to suit personal taste.]
Cook until the mixture is dry and the apples and lemon rind are tender.
Remove from heat and allow the dessert to cool.
Serve at room temperature.
Kevin's Famous Beef Enchilada Casserole


Ingredients:
ground beef, flour tortillas, corn tortillas, zucchini, yellow onions, garlic, salsa, green chili pepper, Spanish olive oil, cumin powder, Mexican oregano, paprika, chili powder, garlic powder, sea salt, ground nutmeg, pico de gallo, Spanish rice

Directions:
Preheat oven to 350°F.
Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil.
Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned.  Turn off heat and set aside to cool.
Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine.  Cook until lightly browned.  Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool.  Be sure to leave oil in pan.
Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool.
Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar.  Sprinkle top with 1 to 2 TBSP of Paprika.
Bake covered at 350F for 30 minutes.  Remove cover and bake for an additional 15 minutes.  Remove from oven and allow to cool for 10 minutes before serving.
Chocolate-Hazelnut & Raspberry Toasts


Ingredients:
French baguette, raspberries, hazelnuts, powdered sugar

Directions:
Heat oven to 375 degrees.
Cut baguette into slices. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
Spread Nutella over each toast and top with raspberries, pistachios and a sprinkle of powdered sugar.
Creole Zucchini Bisque


Ingredients:
unsalted butter, extra virgin olive oil, bay leaves, leeks, carrots, celery root, zucchini, fresh garlic, fresh marjoram, fresh thyme, cilantro, fine sea salt, white pepper, yukon gold potato, heavy cream, creme fraiche

Directions:
In a Dutch oven melt butter, add olive oil and bay leaves.
Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season  with fine sea salt and white pepper to taste.
Serve bisque in warm soup bowls.
Garnish with a sprig Fresh Thyme.
*Chef's Note: Add Creole Seasoning to your taste.
Kansas Sweet Rub


Ingredients:
brown sugar, sugar, paprika, onion powder, cayenne

Directions:
"Mix all ingredients together."
Smoked Garlic Nuts


Ingredients:
"garlic"

Directions:
Spread nuts in an 8-inch disposable aluminum foil pan; add garlic and stir really well, then spread the nuts out evenly.
Place on rack in smoker, smoke 4-6 hours and serve warm or cool.
Store in a covered container.
Olive Couscous Salad (Moroccan for ZWT-9)


Ingredients:
couscous, garlic cloves, salt, lemon juice, Dijon mustard, extra virgin olive oil, fresh ground black pepper, black olives, green olives, red onion, fresh cilantro, flat leaf parsley, of fresh mint, parmesan cheese

Directions:
Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered] for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.
Bourbon Carrots


Ingredients:
water, white sugar, salt, butter, brown sugar, Bourbon, fresh parsley

Directions:
In a large saucepan, bring water to a boil; then add carrots, white sugar and salt.
Return to a boil and cook for 5 minutes or until tender.
Melt butter and brown sugar in a large skillet over medium-high heat.
Stir in carrots and cook, stirring occasionally, 2 to 3 minutes.
Add bourbon and cook, stirring occasionally for 3 more minutes.
Garnish if desired.
Perogies
Category: main-dish
By CATSY

I grew up on these delicious perogies. I make 3 batches of dough for this recipe and freeze some. You can have perogies just boiled, or you can fry them in butter, which makes them tastier. Serve with sour cream or cottage cheese. Hint: To freeze perogies, freeze separately first, then put in freezer bags. Otherwise, they will all stick together.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1  egg, beaten
⅔ cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
¼ pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste

Directions:
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Prep time: 45 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 16 perogies

Calories: 375.5
Fat: 19.5 g
Saturated fat: 7.3 g
Carbohydrates: 39.5 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 10.7 g
Cholesterol: 44.3 mg
Sodium: 716.7 mg
Doreen's Ham Slices on the Grill
Category: meat-and-poultry
By DOREENB

This is a longtime favorite of my family -- even the most selective 'diners' like it! Cooked ham is basted with a warm, zesty sauce while grilling. Smoked turkey slices may be substituted for ham.

Ingredients:
1 cup packed brown sugar
¼ cup lemon juice
⅓ cup prepared horseradish
2 slices ham

Directions:
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix brown sugar, lemon juice and prepared horseradish. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 245.2
Fat: 1.3 g
Saturated fat: 0.4 g
Carbohydrates: 58 g
Sugars: 55.3 g
Dietary fiber: 0.9 g
Protein: 2.7 g
Cholesterol: 8 mg
Sodium: 260.4 mg
Kimchi Udon Noodle Stir-Fry
Category: world-cuisine
By chpmnk42

This is a sweet, nutty, and spicy kimchi udon stir-fry your whole family will love - and it takes mere minutes to make from start to finish! Top with cooked eggs and shredded nori if you like.

Ingredients:
2 (7 ounce) packages fresh udon noodles
1 ½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon sriracha sauce
½ tablespoon rice vinegar
2 strips bacon, chopped
1 ½ cups chopped kimchi
1 clove garlic, minced
1 teaspoon toasted sesame oil
4  scallions, diagonally sliced

Directions:
Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain. Mix honey, soy sauce, sriracha sauce, and rice vinegar in a bowl. Set sauce aside. Place bacon in a large pan and cook over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add the sauce, udon noodles, and sesame oil; stir well. Remove from heat and transfer noodles to a plate. Top with scallions.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 354.9
Fat: 4.5 g
Saturated fat: 0.8 g
Carbohydrates: 66.7 g
Sugars: 7.6 g
Dietary fiber: 1.4 g
Protein: 9.9 g
Cholesterol: 5 mg
Sodium: 1452.3 mg
Vegan Sweet Potato Chickpea Curry
Category: world-cuisine
By Sherri Zeringue D'Argenio

Yummy vegan curry dish. Serve with basmati rice and naan bread.

Ingredients:
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1  sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Directions:
Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 292.7
Fat: 21.6 g
Saturated fat: 13.4 g
Carbohydrates: 22.3 g
Sugars: 3.4 g
Dietary fiber: 4.9 g
Protein: 5.1 g
Sodium: 515 mg
Baked Eggplant Parmesan
Category: world-cuisine
By Dollface

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Ingredients:
2  eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2  eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Directions:
Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 4 hrs 5 mins
Yields: 6 servings

Calories: 473.7
Fat: 20.4 g
Saturated fat: 10.5 g
Carbohydrates: 43.9 g
Sugars: 18 g
Dietary fiber: 10.4 g
Protein: 29.6 g
Cholesterol: 118.9 mg
Sodium: 2427.6 mg
Beef Stew


Ingredients:
beef chuck, Worcestershire sauce, flour, salt, pepper, paprika, beef broth, garlic clove, bay leaf, carrots, onions, celery rib, potatoes

Directions:
Place meat in slow cooker., Combine flour, salt, pepper and paprika. Stir into meat until coated thoroughly., Add remaining ingredients. Mix well., Cover. Cook on low 10-12 hours, or high 4-6 hours. Stir before serving.
Cucumber Tea Sandwiches


Ingredients:
butter, heavy cream, French mustard, cucumbers, salt, olive oil, lemon juice, sugar, fresh ground white pepper, butter

Directions:
Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste].
The cucumber must be cut as thin as possible, using a mandolin or a food processor fitted with a metal blade.
Very lightly salt the slices and leave them to drain in a colander, lightly weighted with a plate, for 2 hours or so, pressing from time to time to get rid of the excess juices.
Combined the slice and drained cucumbers with the olive oil, lemon juice and sugar and dredge through the freshly ground white pepper (do not add more salt].
Butter 10 slices of bread with creamed butter.
Layer the cucumbers on the butter bread and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters].
Quick Taco Bake Pie
Category: world-cuisine
By MrsSchlado

Easy taco bake that reheats wonderfully!

Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 cup salsa
½ (15 ounce) can black beans, rinsed and drained  (Optional)
1 (8.5 ounce) package corn bread mix (such as Jiffy®)
⅓ cup milk
1  egg
1 tablespoon honey
1 tablespoon corn oil
½ cup corn  (Optional)
1 cup shredded Cheddar cheese
1 cup corn chips, partially crushed

Directions:
Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add  ; mix well. Stir in salsa and black beans; remove from heat. Grease a 9-inch pie pan or casserole dish. Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips. Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 37 mins
Total time: 52 mins
Yields: 8 servings

Calories: 394.2
Fat: 18.8 g
Saturated fat: 7.1 g
Carbohydrates: 37 g
Sugars: 7.9 g
Dietary fiber: 3 g
Protein: 19.3 g
Cholesterol: 75.1 mg
Sodium: 1232.9 mg
Banoffee Pie


Ingredients:
graham cracker pie crust, sweetened condensed milk, bananas, heavy cream, vanilla extract, sugar, instant coffee crystals

Directions:
Place cans of condensed milk in lg. saucepan and cover with water 3/4's up the cans. Bring to a boil, reduce heat to simmer, cover, and simmer for 4 hours, replacing water as necessary.(Milk inside cans will turn to toffee]. Remove from pan and allow to cool.
Cut bananas in 1/2-inch slices and cover bottom of crusts.
Spread cooled toffee over bananas.
Add another layer of bananas.
Whip heavy cream until it turns into whipped cream. Add vanilla extract, sugar & coffee crystals. Stir until well blended.
Heap whipped cream mixture on top of bananas.
Sprinkle grated chocolate on top of whipped cream.
Put in refrigerator for 1-2 hours to chill.
Enjoy!
Beet and Apple Jelly (Vegan)


Ingredients:
beets, lemon juice, water, agar-agar, apple, salt

Directions:
Steam whole beets until soft (about 45 minutes]. (I pressure-cooked for 25 minutes.].
Soak apple pieces in salted water for 5 minutes to prevent oxidation.
When the beets are no longer hot, peel and cut into chunks.
Place cooked beets and water in a blender and blend until smooth.
Transfer the liquid to a sauce pan and add lemon juice and sugar.
Bring to a boil, add agar-agar powder and let it boil for a couple of minutes, stirring constantly.
Transfer the liquid to individual ramekins or glass containers. Place diced apple pieces on top and push them down.
Refrigerate for a few hours or overnight.
Infuse love and serve!
Date Panettone Bread and Butter Pudding


Ingredients:
dried dates, pecans, butter, heavy cream, vanilla extract, egg, maple syrup, honey, nutmeg, cinnamon, light brown sugar, nutmeg

Directions:
First take out a baking dish (4-cup baking dish] and heavily butter it.
Then, arrange half of your panettone triangles in the dish overlapping them a bit.
Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
Then, place another layer of the panettone on top, overlapping them a bit.
Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
At this point you will want to preheat your oven to 400 degrees F.
Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT].
Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much].
Grate a small amount of nutmeg over as well.
Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.