charolaisone, have a look on the following link for the recipe "Crumble Pudding with Rolled Oats" - that crumble topping is the recipe I use and because it's made in the food processor I usually make a large container of it and pop it in the freezer, then at short notice, a can of fruit covered with a layer of this topping and pudding's ready for the oven - quick and easy, and... . . the recipe is from my Kenwood food processor recipe book:-
Dana’s Chocolate Cake Sophie Gray Ingredients 1 2/3 c flour 1 1/2 c sugar 2/3 c cocoa powder 11/2 tsp baking soda 1 tsp salt 1 1/2 c trim milk 100g melted butter 2 eggs 1 tsp vanilla essence For the icing 100g butter 250g icing sugar 1/3 c cocoa milk to mix 1 tsp vanilla essence
Method Preheat oven to 180. Grease a 20cm diameter cake tin and line the base with non-stick baking paper. To make the cake, place all ingredients into a food processor and mix (or just use a bowl and fork). Pour into the prepared tin and cook for at least 50 mins. Cool, before icing. To make the icing, place the butter and dry ingredients in a processor. Pulse to combine, then add a dash of milk and pulse again. Continue until you achieve a soft spreadable icing, then add vanilla. Ice the cake and enjoy!
Go to trademe cooks via this linkhttp://trademecooks.net.nz/viewtopic. php? f=15&t=700 for the Magical Orange Cake (posted by smiley_cherub) and variations
pam.delilah,
Jun 9, 2:55am
nigella Cupcakes: 4 oz soft butter, flour and sugar, and 2 eggs. 1/2 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract 2 to 3 tablespoons milk Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 200 degrees C. Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz while adding the milk down the funnel, to make a smooth dropping consistency. Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack. Ice with Royal Icing. Royal Icing: *2 large egg whites (or substitute powdered egg whites) 3 cups confectioners' sugar 1 teaspoon lemon juice Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes. Yield: sufficient to generously ice 12 cupcakes until smooth. Pulse
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.