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I adore Hot Cross Buns, so I decided to put my bread maker to good use and give some ago. Rebecca my four and three quarters year old niece and Rhys my 3 and a half year old nephew were there to give me a hand.
I just used the recipe in my bread maker booklet, when I make them again, I think I will add more fruit and more spices.
3 t Surebake yeast
450 g White flour
3 T Brown Sugar
6 T Butter
1/2 t salt
3 t mixed spice
1 T orange Zest
2 T milk powder ( I use fresh milk instead)
200 ml Water (I don’t use milk powder, so I just use a combination on water and fresh milk to make up this 200 ml.
Throw all ingrediantes in the the listed order and set on a sweet dough cycle.
3/4 cup of Sultanas- added most of the way through the kneading cycle when beeps.
When done, place dough in a greased bowl and leave to rise for 20-30 min.
Then shape in to approx 12 buns (more or less depending on desired size) Cover and leave to rise in a warm place for 30-35 min, or until doubled in size.
Pipe on crosses ( made by mixing half a cup of flour with 2 T of oil and some water) Bake in a pre-heated oven (200C) for 15-20 min, untill golden brown. Brush with a glaze of 3 T of milk and 3 T of sugar boiled until syrupy.
Eat hot from the oven with lashing of butter and a nice cup of tea! YUM
LIZZIES AMAZING CARROT CAKE
3 cups flour
2 cups brown sugar
3 tsp baking powder
2 ½ Cups oil
3-4 handfuls of grated carrot
Chopped dried apricots
Chopped nuts (brazil nuts are my favorite)
Mix all dry ingredients in a bowl, mix oil with eggs and pour into the dry ingredients, mix until just conbined.
Cook in a round tin at 150C for 1 hour, or until cooked.
‘Gooey in the Centre’ Molten Chocolate puds.
I prefer to call these heaven in a ramekin. Serve with a dolep of cream, or natural yoghurt. YUM.
- 400g dark chocolate, chopped
- 50g butter
- 3/4 cup caster sugar
- 4 eggs
- 2 tablespoons of flour
Pre heat oven to 180 degrees C. Sparay 6 cup sized ramekins or oven proof coffee cups with on stick baking spray.
Melt the chocolate either in a bowl over a saucepan of simmering water, or microwave in short bursts on medium heat, stirring well until melted and smooth.
With an electric mixer, beat butter and sugar together until pale and creamy. Add the eggs, then the melted chocolate and the flour. Mix until well combined. Divide the mixture between the prepared ramekins. Place the ramekins on an oven tray for ease of handling. Bake for 18-20 minutes.
Puddings should be glossy and smooth on top, like a brownie, but soft and gooey in the center. Don’t over cook!!