June 4, 2017 / Lyn Jones / 0 Comments
serves 6
Ingredients
1 cup self-raising flour
2 tbs cocoa powder
1/3 cup brown sugar
1/2 cup milk choc bits
3/4 cup milk
1 egg
60g butter, melted
1/4 cup freshly made espresso coffee, cooled
1 tsp vanilla essence
1/3 cup brown sugar extra
1 tbs cocoa powder extra
2 tbs rum (optional)
vanilla ice-cream, to serve
ramekins
1. Preheat oven to 180°c. Grease 6 x 150ml ramekins and place onto a baking tray.
2. Sift flour & cocoa into a large bowl. Stir in sugar & choc bits.
Whisk milk, egg, butter, coffee & vanilla together in a bowl.
Pour wet ingredients into flour mixture and stir to combine. Divide between ramekins.
3. Combine extra sugar & cocoa in a bowl. Sprinkle evenly over puddings.
Combine 1 1/4 cup boiling water and rum. Pour evenly over puddings.
Bake puddings for 20 minutes or until set.
4. Transfer to saucers and dust with cocoa. Serve with a scoop of ice-cream.
June 3, 2017 / Lyn Jones / 0 Comments
serves 8
Ingredients
1 3/4 cups self-raising flour
1/2 cup quick oats
1 teaspoon bicarb
1/2 teaspoon ground cinnamon
60g butter, chopped
2 tablespoon sugar
1 red apple, coarsely grated
1/2 cup buttermilk (*see tip below)
1. Preheat oven to 220°c. Line a tray with baking paper.
2. Combine flour, oats, bicarb & cinnamon in a bowl. Rub butter into flour mixture with
fingertips until mixture forms fine crumbs. Stir in sugar & apple.
3. Make a well in centre and pour in most of buttermilk mixture, reserving a little. Mix gently with a round-bladed knife until it forms a soft, moist dough (avoid overworking or dough will toughen). Use reserved buttermilk to moisten, if necessary.
3. Transfer dough to a lightly floured surface. Knead 3-4 times to smooth. Pat gently with hands until 2cm thick. Cut out scones with a floured 7cm-fluted cutter, pushing down quickly and firmly (don’t twist). Transfer to tray and brush tops with extra buttermilk. Bake for 15 minutes until risen and golden. Cool on a rack (cover loosely with a tea towel for soft scones or uncovered for firmer tops). Serve warm.
TIP:
You can make a substitute for purchased buttermilk by adding 1/2 tablespoon lemon juice to 1/2 cup full-cream milk. let sit for 5 minutes to sour slight