INSTANT PUDDING COOKIES

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INSTANT PUDDING COOKIES

I’ve made these Instant Pudding Cookies for around 50 years now, and my family really enjoy the butterscotch flavour with sultanas, and the chocolate flavour with chocolate chips added.  They love the crispness of them, along with the variety of flavours and additions that are possible, too.

The recipe makes 60, and the variations are endless, limited only by your imagination.  Try finely chopped crystallized ginger with vanilla instant pudding mix, multiple chocolate with chocolate, or freeze-dried strawberries with the strawberry flavour.   Yes, there is sugar in them, but they are a treat, and you know what’s in them, and the bonus is having the children help you make them!

The ones shown here are butterscotch with sultanas – and my nearly 50 year old son wolfed down a handful before they were even cold!

Instant Pudding cookies - a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies – a dozen of the 60 this recipe makes (these are butterscotch with sultanas)

Instant Pudding cookies - using my method to make 60 even balls

Instant Pudding cookies – using my method to make 60 even balls

Instant-Pudding-cookies-using-the-reel-to-mark-the-cookie

Instant Pudding cookies – using the cotton reel to mark the cookies

 

INSTANT PUDDING COOKIES
Author: 
Recipe type: baking, cookies, children, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Delicious crisp cookies with the flavour varied by the instant pudding mix you use, and the additions you choose! Family favourites to make and eat - and the mixture makes 60!
Ingredients
  • 185 gm (6 oz) butter
  • 1 cup sugar
  • 1 egg
  • 1½ cups flour
  • 3 Tablespoons cornflour
  • 1 teaspoon baking powder
  • 1 packet instant pudding mix (70-82 gm – around 2½ oz) - chocolate or butterscotch are good
  • ⅓ cup sultana or nuts or chocolate chips, if desired (optional) - or replace with ⅓ cup of your choice of addition - nuts, dried fruits, etc.
Method
  1. Heat the oven to 175 C (350 F).
  2. Cream butter and sugar.
  3. Add the egg, beat well
  4. Sift dry ingredients, and add slowly.
  5. Gently bring mixture into a ball.
  6. Break off into small pieces, and roll into small balls, flatten onto greased baking sheet with a fork (or you can use the end of a plastic cotton reel for an attractive, daisy-like finish - see picture.
  7. Bake for 10-20 minutes in moderate oven (175 C/ 350 F), or until slightly golden.
  8. When the cookies come out of the oven I take them off the oven sheet with a fish slice and place on paper towels spread over a newspaper which removes all residual grease and they dry nice and crisp.
  9. Store in an airtight container when fully cold.
  10. NOTE: This mixture gives a large number of nice crisp biscuits – 60.
  11. Autumn’s Culinary Tip: I take a little time in measuring the finished mixture.
  12. I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.
  13. I pat each half into a round, which is cut into thirds.
  14. Each third is cut in half and rolled into two even sausage shapes.
  15. I then cut each sausage into 5 and roll them into balls.
  16. By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed. It’s also a GREAT practical maths lesson when baking with children! They love it, and learn while doing!

Autumn’s Culinary Tip:   I take a little time in measuring the finished mixture.

I roll the whole lot into one large ball and cut this in half with the back of a knife or the handle of a tablespoon.

I pat each half into a round, which is cut into thirds.

Each third is cut in half and rolled into two even sausage shapes.

I then cut each sausage into 5 and roll them into balls.

By taking the time, I end up with 60 even sized balls of dough and, by cutting the mix with the back of the knife or spoon, sultanas or other additives are not disturbed.   It’s also a GREAT practical maths lesson when baking with children!  They love it, and learn while doing!

 

 

 

 

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SWEETCORN CHEESE TOASTIES

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A variant of SOUTHLAND CHEESE ROLLS, these SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly.

It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.

 Sweetcorn cheese toasties - served with soup for a quick tasty winter meal


Sweetcorn cheese toasties – served with soup for a quick tasty winter meal

Sweetcorn cheese toasties - mixture prepared ready to spread on toast

Sweetcorn cheese toasties – mixture prepared ready to spread on toast

 

 Sweetcorn cheese toasties - mixture spread on toast ready to grill


Sweetcorn cheese toasties – mixture spread on toast ready to grill

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

Sweetcorn-cheese-toasties-grilled-and-ready-to-eat

 

 

 

 

 

SWEETCORN CHEESE TOASTIES
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24-30
 
These SWEETCORN CHEESE TOASTIES are also an old favourite for many a Southland, New Zealand, shearer for a tasty, sustaining but quick snack that the sheep farmer’s wife could make in bulk and serve up quickly. It is served as a slice of toast with a hot, slightly puffed, golden-grilled topping. Great with soup on a cold day, too, for a quick and sustaining lunch.
Ingredients
  • 1 can creamed corn (around 440 gm)
  • 1 pkt maggi onion soup mix
  • 1 egg
  • 1 finely chopped medium tomato (optional, but traditional!)
  • 3-4 rashers bacon - chopped small
  • 2-3 cups Colby cheese, grated
  • Optional extras: some chopped chives or spring onions, parsley, finely sliced mushrooms, etc.
Method
  1. Gently heat the can of creamed corn in a pot or in the microwave with the packet of onion soup mix.
  2. Cook gently until thickening a little, add cheese.
  3. Cool a little, add beaten egg and all other ingredients, mix quickly to blend.
  4. This mixture will spread onto one whole TOAST sliced loaf of bread.
  5. Toast one side of bread, spread with mixture, then grill in the middle of a hot oven until bubbling and golden on top.
  6. Mixture will keep, covered, in fridge for a few days if not all used at once.
  7. It can also be frozen on toast, between layers of plastic, then put straight onto trays into a hot oven intil grilled for a quick snack.

 

 

 

 

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SOUTHLAND CHEESE ROLLS

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Tasty toasted bread roll treats. oozing melted cheese, and great with a cup of coffee or soup, every little cafe in every little country town in Southland, New Zealand has a variation of these snacks.

They’re real winter warmers, and famous in the Deep South as a fundraiser for clubs as they’re quick to make and everybody wants them!   They freeze well, can be taken straight from freezer to oven, and are soon ready for a great snack – by day or after midnight!

They are the cause of many an argument over the “real” or “original” recipe – but this is the one that works best for me!

Southland Cheese Rolls - making the mix

Southland Cheese Rolls – making the mix

Southland-Cheese-Rolls-02-cutting off side crusts

Southland Cheese Rolls – cutting off side crusts

Southland-Cheese-Rolls-03-spreading the mix

Southland Cheese Rolls – spreading the mix

Southland-Cheese-Rolls-04-making the rolls

Southland Cheese Rolls – making the rolls

Southland-Cheese-Rolls-05-preparing rolls for freezing

Southland Cheese Rolls – preparing rolls for freezing

Southland-Cheese-Rolls-06-toasted buttered and ready to eat

Southland Cheese Rolls – toasted buttered and ready to eat

 

SOUTHLAND CHEESE ROLLS
Author: 
Recipe type: snacks
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Tasty toasted bread roll treats. oozing melted cheese, and great with a cup of coffee or soup
Ingredients
  • 1 Packet onion soup mix
  • 1 cup water (or half water, half milk – or even evaporated milk)
  • 2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)
  • ½ teaspoon paprika
  • ½ - 1 teaspoon curry powder
  • Optional: squirt tomato sauce and squirt worchestershire sauce
Method
  1. In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.
  2. Add the grated cheese slowly, with paprika, and curry powder (and optional sauces, if using), whisking between additions. Whisk well.
  3. Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil. Cool.
  4. Mixture will store in fridge, covered, for up to a week.
  5. Cut the 2 long crusts off bread slices, leaving top crust and bottom.
  6. Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.
  7. Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.
  8. When ready to cook: remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!
  9. The mixture makes enough for approximately 2 loaves of sandwich sliced bread.
  10. The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), or similar containers.

 

SOUTHLAND CHEESE ROLLS

Ingredients:

1 Packet onion soup mix

1 cup water (or half water, half milk – or even evaporated milk)

2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)

½ teaspoon paprika

½ – 1 teaspoon curry powder

Optional:  squirt tomato sauce and squirt worchestershire sauce

In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.

Add the grated cheese slowly,  with paprika,  and curry powder (and optional sauces, if using), whisking between additions.  Whisk well.

Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil.   Cool.

Mixture will store in fridge, covered, for up to a week.

Cut the 2 long crusts off bread slices, leaving top crust and bottom.

Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.

Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.

 

When ready to cook:  remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!

The mixture makes enough for approximately 2 loaves of sandwich sliced bread.

The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), or similar containers.

 

 

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LARGE MEAT LOAF

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A moist, robust, tasty and easy-to-slice meat loaf that is ideal for family meals, for picnics or buffet dinners, and great for sandwiches.  It’s also brilliant for your budget!

This makes 2 loaf-tin sized or one large foil wrapped loaf.   I’ve tried many other recipes over the years, but always come back to this one – it never fails.

Sorry, the photo is just meat and 2 vege – plain, but VERY quick, economical and tasty, and makes the mince (an economical meat) go even further

Large meat loaf - makes 2 large tins - ready for the oven

Large meat loaf – makes 2 large tins – ready for the oven

 

 

 Large meat loaf, half quantity, just out of oven - moist, juicy and economical


Large meat loaf, half quantity, just out of oven – moist, juicy and economical!

 Large meat loaf recipe - simple meal, great taste


Large meat loaf recipe – simple meal, great taste

 

LARGE MEAT LOAF
Author: 
Recipe type: Meat Dinners, main meals, picnics
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
A moist, robust, tasty and easy-to-slice meat loaf that is ideal for family meals, for picnics or buffet dinners, and great for sandwiches. It’s also brilliant for your budget!
Ingredients
  • 1 large cup fresh breadcrumbs
  • 3 oxo (beef stock) cubes
  • 1 cup milk
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • pinch dried mixed herbs
  • ¼ cup parsley chopped
  • grated zest of 1 lemon
  • 1 teaspoon worchestershire sauce
  • 907 gm (2 lb) mince
  • 454 gm (1 lb) sausage meat
  • 1 stick celery
  • 1 finely chopped large onion
Method
  1. Preheat oven to 180 C (350 F).
  2. Crumble oxo cubes into crumbs in large bowl, add milk, beaten egg, worchestershire sauce, spices, lemon zest and leave to soak for half an hour.
  3. Mix in rest of ingredients, and mix thoroughly with your hands (use disposable gloves if you don’t like mess!).
  4. Shape into 2 greased loaf tins or free-form into one large loaf on a sheet of heavy foil.
  5. Bake in preheated oven for just over an hour at 180 C (350 F).
  6. Loaf can be served sliced hot, with gravy, mash and vegetables or salad, or cool quickly and leave in fridge until required.

 

 

 

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Lazy Lady Lunch Quiche

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So quick and easy, this crustless quiche makes it’s own base.  Nearly everyone has a version of this dish – this is mine!

My kids used to call it “Seagull Pie” – because their mother used to “seagull” through the fridge for all the leftovers to make it, when times were tough – but it’s still a quick, tasty dish, with the ingredients only limited by your imagination, the contents of your fridge, or your bank balance!

Lazy Lady Lunch Quiche
Author: 
Recipe type: Lunches, Picnics, vegetarian, children's meals, mains
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
 
So quick and easy, this crustless quiche makes it's own base. Nearly everyone has a version of this dish – this is mine! Make with vegetables only for a vegetarian option.
Ingredients
  • ¾ cup flour
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • 1 cup grated cheese
  • 4-6 eggs
  • ½ cup milk
  • 1 onion (finely chopped)
  • 1 tablespoon good cooking oil
  • 1 dessertspoon seedy mustard (if desired)
  • 1 - 1.5 cups of available cooked vegetables and meats as desired and available. **
  • About ½ cup chopped parsley or other fresh herbs, as desired.
  • FOR VEGETARIAN OPTION: use cooked vegetables only. Adding a little Blue cheese with kumera (sweet potato) is a nice touch.
Method
  1. Grease a quiche dish, preheat oven to 350 F/180 C.
  2. Put all dry ingredients into bowl.
  3. Beat together eggs, milk, mustard (if using) and oil, pour onto dry ingredients and mix very lightly.
  4. Add vegetables, meats and herbs, and mix lightly again.
  5. Pour mixture into quiche dish, bake at 350 F/180 C for about 30 minutes, until golden.
  6. Serve warm, in slices, with salad if desired. Also nice served cold.
  7. ** Smoked salmon scraps make a luxury dish for a ladies lunch, or finely diced roast chicken, sausages, bacon.... and any cooked veges (boiled or roasted), chopped up, are fine

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche ready to bake

Lazy Lady Lunch Quiche just out of the oven...MMmmmmmm!

Lazy Lady Lunch Quiche just out of the oven…MMmmmmmm!

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

Lazy Lady Lunch Quiche sliced, ready for a tasty quick lunch

 

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EASY CHOCOLATE FUDGE ICING

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Easy chocolate fudge icing – so easy to prepare and give a cake a smooth, glossy finish!   So easy to make in a pot or microwave, just minutes for a smooth glossy finish.

Your cake, after pouring the Easy Chocolate Fudge Icing gently and evenly over it. Easy peasy!

Your cake, after pouring the Easy Chocolate Fudge Icing gently and evenly over it. Easy peasy!

All ingredients for easy fudge icing in microwave jug, ready to heat

All ingredients for easy chocolate fudge icing in microwave jug, ready to heat

EASY CHOCOLATE FUDGE ICING
Author: 
Recipe type: baking
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Easy chocolate fudge icing - so easy to prepare and give a cake a smooth, glossy finish!
Ingredients
  • 2 cups icing sugar
  • 1 Tablespoon cocoa
  • 1 Tablespoon butter
  • a little milk to mix
Method
  1. Slowly add enough milk to the first three ingredients in a pot to make a stiff mixture.
  2. Heat all ingredients in the pot over a low heat until smooth and glossy.
  3. Pour onto the cake while hot.
  4. This mixture can also be heated in the microwave, rather than in a pot on the stove, as shown in the pix.
  5. Autumn’s culinary Tip: If your cake is not smooth on top, you can cut a clean slice off with a bread knife.
  6. Then turn the top of the cake onto the plate, leaving the bottom of the cake as the new “top”. Pour the icing over this.
  7. This amount of icing mixture can easily be doubled, and any left-overs will keep in the fridge for at least a week in a covered container.
  8. Leftovers can be reheated in the microwave for a quick “sauce” for a late-night ice cream treat...... (I never said that, did I...? )

 

easy_fudge_icing-02

Easy chocolate fudge icing, after melting in microwave

cake_icing-01

Cake with cracked top, ready to slice top off.

cake_icing-02

Slicing cracked top off cake with bread knife. Then turn over, so top becomes the bottom.

cake_icing-03

Cake now has a lovely smooth top, thanks to that sneaky slice off the cracked top! Oh, and the well-papered tin – see my easy instructions!

easy_fudge_icing-03

Your cake, after pouring the Easy Chocolate Fudge Icing gently and evenly over it. Easy peasy!

This mixture can also be heated in the microwave, rather than in a pot on the stove, as shown in the pix.

Autumn’s culinary Tip: If your cake is not smooth on top, you can cut a clean slice off with a bread knife.

Then turn the top of the cake onto the plate, leaving the bottom of the cake as the new “top”.  Pour the icing over this.

This amount of icing mixture can easily be doubled, and any left-overs will keep in the fridge for at least a week in a covered container.

Leftovers can be reheated in the microwave for a quick “sauce” for a late-night ice cream treat…… (I never said that, did I…? )

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AUTUMN’S BIG CAKE FOR HUNGRY BOYS

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This is the doubled mixture of AUTUMN’S WONDER CHOCOLATE CAKE, a robust cake I have made for years!  It’s so easy to mix, with no creaming of the butter and sugar, and has no eggs.

I have given the quantities in full as it is easy to miss amounts or items when “doubling up”, especially if the “rug rats” or “anklebitters” are anxious or fractious!

Please note that the salt is not completely doubled.

Use your large oblong roasting dish for this, and freeze half for a time-saving bonus!

Line the dish with baking paper for easy removal and cleaning.

AUTUMN'S BIG CAKE FOR HUNGRY BOYS
Author: 
Recipe type: cake, baking, vegetarian, no eggs
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
A huge slab cake, easy to mix, no creaming of butter and sugar, and no eggs. keeps well, and is nice and moist. A winner for picnics, school lunches, and virtually any occasion you can think of where a hoard of hungry people would enjoy more than just a dainty offering
Ingredients
  • 2 teaspoons baking soda
  • 2 cups cold tea
  • 250 gms (8 oz) butter
  • 2 cups milk
  • 2 cups sugar
  • 2 tablespoons golden syrup
  • 4 cups flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 tablespoons cocoa
  • 2 cups desiccated coconut **
  • 2 cups sultanas
Method
  1. Method:¬¬
  2. Dissolve baking soda in the cold tea.
  3. In a pot, melt the butter, milk, sugar and golden syrup until well blended and the sugar is partially dissolved. Cool slightly – just couple of minutes.
  4. Place all dry ingredients into a large bowl, pour the butter mixture over.
  5. Quickly stir in the tea and soda, then pour the wet mixture into a greased and paper-lined large rectangular roasting pan. (Mixture is like a thick batter).
  6. Bake in a moderate oven (about 160-170 C) for about 45 – 50 minutes – until the dent made by a finger gently pressed on the surface “bounces back”.
  7. Ice with chocolate glace, butter or ganache icing when cold.
  8. Autumn’s Culinary Tips:
  9. ** Note **: instead of ALL desiccated coconut, you could make up the two cup amount by also using some rolled oats, even a little bran (no more than about 4 tablespoons) and some finely chopped nuts (to add up to 2 cups in total.). Do use at least ½ desiccated coconut, though – it adds to the cake’s moistness.
  10. This cake keeps well and is nice and moist – great food for picnics, camping trips, buffets, family functions, after school, after matches..... you name it, it’ll fill them up!).
  11. This size recipe can be cut in half and one half frozen.

 

 

 

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AUTUMN’S WONDER CHOCOLATE CAKE

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I have made this robust cake for years!  It’s so easy to mix, with no creaming of the butter and sugar, and has no eggs.

It keeps well, and is nice and moist.  A winner for picnics, school lunches,  and virtually any occasion you can think of where hungry people would enjoy more than just a dainty offering.­­

Note: The cake, as pictured, was made and iced by a first time baker, with me sitting by!  Easy peasy!

You don’t have to be an expert to achieve a great result!

Autumn’s Wonder Cake, made and iced by a first-time baker!

Autumn’s Wonder Cake, made and iced by a first-time baker!

AUTUMN’S WONDER CHOCOLATE CAKE
Author: 
Recipe type: cake, baking, vegetarian, no eggs
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Easy to mix, no creaming of butter and sugar, and no eggs. keeps well, and is nice and moist. A winner for picnics, school lunches, and virtually any occasion you can think of where hungry people would enjoy more than just a dainty offering
Ingredients
  • 1 teaspoon baking soda
  • 1 cup cold tea
  • 125 gms (4 oz) butter
  • 1 cup milk
  • 1 cup sugar
  • 1 tablespoon golden syrup
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cocoa
  • 1 cup desiccated coconut
  • 1 cup sultanas
Method
  1. Dissolve baking soda in the cold tea.
  2. In a pot, melt the butter, milk, sugar and golden syrup until well blended and the sugar is partially dissolved. Cool slightly – just couple of minutes
  3. Place all dry ingredients into a large bowl, pour the butter mixture over. .
  4. Quickly stir in the tea and soda, then pour the wet mixture into a greased and paper-lined square tin, about 24-25 cm (9-10 inches). Note: This is a very moist mixture, like a thick batter.
  5. Bake in a moderate oven (about 160-170 C) for ABOUT 35 minutes. It's cooked when it springs back when pressed gently.
  6. The top will possibly crack – don’t worry, icing will take care of that! Or you can cut the top off, turn it over, and ice the smooth bottom – easy peasy!
  7. Ice with chocolate butter or glace icing, or ganache, when cold.
  8. Cake, as pictured, was made and iced by a first time baker, with me sitting by! Easy peasy!
  9. Autumn’s Culinary Tips:
  10. Note: instead of ALL desiccated coconut, you could make up the one cup amount by also using some rolled oats, even a little bran (no more than about 2 tablespoons), and some finely chopped nuts (to add up to 1 cup in total.). Do use at least ½ desiccated coconut, though – it adds to the cake’s moistness.
  11. This cake keeps well and is nice and moist (good for picnics and camping trips).
  12. This recipe can easily be doubled (see Big Cake for Hungry Boys).
  13. To make an ordinary butter icing pourable, mix it in a pyrex jug. When it’s at the consistency you want, pop it into the microwave for 30 second bursts, until just pourable, then cool a little, and pour from the centre of your cake, making sure it runs evenly around the edges. It’s so easy to do it from the jug, even a beginner can manage it, as shown in the picture on this post!
wonder chocolate cake - no eggs

Autumn’s Wonder Chocolate cake ready for afternoon tea

If you wish to double the mixture, see AUTUMN’S BIG CAKE FOR HUNGRY BOYS which follows.   Not all recipes “double” exactly, this is one of those, but it’s a doozy, and well worth doing as it’s so easy and feeds a crowd for so little effort!

 

 

 

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Tips & Tricks – Lining a Cake Tin

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One of my young friends asked how I got the base of my cake so smooth and even.   I showed her, and photographed the results, so you can see, too.

Far easier than greasing and flouring the cake tin, using modern baking papers (not greaseproof, but a good baking paper, made for cake tin lining) saves grubby hands, but is only easier IF you actually know how to fit the paper into the tin.

All you need are a marker pen, your baking paper, a pair of scissors, and your cake tin – preferably one with a snaplock side, to easily remove your cake when it’s cooled.

lining cake tin - step one: draw around base

lining cake tin – step one:   draw around base

line caketin-2

2. Cut slightly inside that line with a pair of scissors. This will be your final base paper.

line caketin-3

3. Roll the baking paper around tin to overlap by at least 2 inches (5 cm) and cut from roll.

line caketin-4

4. Make a double fold, over twice the height of the tin. Make another fold, and cut up to this edge, as shown. This is so the paper will sit evenly inside the tin (whether it is round or square).

5. Slide the ends of the double fold over each other until it fits into the tin smoothly. Fit the "fringe" ends into the bottom evenly.

5. Slide the ends of the double fold over each other until it fits into the tin smoothly. Fit the “fringe” ends into the bottom evenly.

 

 

 

6. Now place the base piece you cut first over the fringe ends, and hey presto! You're ready to bake!

6. Now place the base piece you cut first over the fringe ends, and hey presto! You’re ready to bake!

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Tips & Tricks – Cutting Onions

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Cutting onions – How to cut onions so they don’t fall apart when they’re being caramelised, or being used in stews?

Easy, peasy!  Just follow the simple instructions, and you’ll rarely cut onions any other way!

Yes, it’s not the recommended chef’s way – but it works, and that’s what matters!

onions-A

One onion, and a knife.

Chop off top and root ends, cut in half

Chop off top and root ends, cut in half

 

 

 

 

 

 

 

Cut towards centre of of the semi-circle, along the "lines" on the onion, as thinly as you wish the slices

Cut towards centre of of the semi-circle, along the “lines” on the onion, as thinly as you wish the slices to be

 

 

 

 

 

 

 

 

 

 

Lovely even slivers of onion, perfects for casseroles, for caramelising, or whatever you need onions for.

Lovely even slivers of onion, perfects for casseroles, for caramelising, or whatever you need slivers of onions for.

 

 

 

 

 

 

 

 

 

 

 

 

Cutting onions the other way around –  or “around the middle”, rather than “top to bottom”, as shown here, is recommended when you need small dice.

I was taught, years ago, that this was a French cutting technique.  True or not, it sure makes nicer caramalised onions, and casseroles where the onions don’t fall apart, and is another trick in your cooking repertoire.

 

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