June 4, 2017 / Lyn Jones / 0 Comments
serves 8
Ingredients
180g unsalted butter, chopped
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
2 cups self-raising flour, sifted
2/3 cup buttermilk
8 pack choc coated, custard-filled profiteroles
1/4 cup flaked almonds
icing sugar, to serve
1. Preheat oven to 180°c. Grease a deep, 20cm round cake pan and line base with baking paper.
2. Beat butter, sugar and vanilla together in a large bowl using an electric mixer, until pale and creamy. Add eggs one at a time, beating well after each. Gently fold in flour and buttermilk in alternate batches.
3. Spoon half of the mixture into prepared pan. Press profiteroles into batter then cover with remaining cake batter. Scatter almonds over surface.
4. Bake for 40-45 minutes, or until cooked when tested. Cool in pan for 5 mins before transferring to a wire rack to cool completely before serving.
TIP:
You can whip this up in even quicker time by using a plain packet cake mix.
December 18, 2016 / Lyn Jones / 0 Comments
5 large golden delicious or granny smith apples (may be too tart) – peeled, cored, sliced 1 cm thick
250g plain flour
2 tsp BP
250g castor sugar
200ml milk
150g unsalted butter, melted
2 eggs, beaten
1 cup light muscovado sugar (molasses flavoured) or light brown sugar
1/3 cup golden syrup
300ml water
icing sugar & thick cream to serve
Preheat oven to 180 degrees C. Lightly butter a 2.5 litre baking dish. Place the apples in there.
Sift flour & BP into a bowl together with castor sugar, milk, butter & eggs. Beat with electric mixer until pale. Spread mixture over the apples.
Place muscovado, golden syrup & water into a saucepan and stir over medium heat until sugar dissolves, then bring to boil without stirring.
Pour sugar mixture over the pudding batter, then bake for 30-35 mins or until top is golden.
Dust with icing sugar and serve with cream or custard.
MY NOTE ” needs a bit more cake and flavour. Belinda loved it.”