Category: Baking

September 27, 2015 Baking, Breakfast, Dessert, French Recipes, Mother's Day, Valentine's Recipes

Lemon Cream Crepes – Crepes Filled with Creamy Lemon Custard – Quick & Easy!!!

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Lemon Cream Crepes - Crepes Filled with Creamy Lemon Custard - Quick & Easy!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 4
 
Crepes filled with the most amazing lemon cream custard are a real treat - top this off with whipped cream and you have heaven!!!
Ingredients
For the Lemon Cream Custard Filling
  • 1 Can (385ml) sweetened condensed milk
  • 125ml Lemon juice (fresh is best)
  • Zest of 1 lemon
  • 2 Egg yolks
Instructions
  1. Lemon cream crepes are insanely good, and really easy to make. You will need a batch of crepes to make the masterpieces and you can get the crepe recipe by clicking HERE.
  2. To start, pour the sweetened condensed milk into your mixer bowl, along with the lemon zest and lemon juice.
  3. Start your mixer and add the egg yolks. Allow this mix for about a minute until creamy and thoroughly combined.
  4. Transfer the mixture to your double boiler and start heating this over medium heat. If you don't have a double boiler, place a smaller pot into a larger pot. Pour enough water into the large pot to cover the base of the pot without touching the smaller pot.
  5. Stir the mixture continuously as it heats up over about 10 minutes. The creamy mixture will gradually thicken to a smooth custard. Remove this from the heat and put it aside.
  6. Using your mixer or food processor, whip the cream until it is stiff and leaves trails, or holds peaks.
  7. To assemble the crepes, place a crepe on a serving platter and spoon some of the filling onto half of the crepe. Place another crepe on top of this with a slight offset.
  8. Spoon filling over half of this crepe then fold it over.
  9. Load the whipped cream into your piping bag and pipe the crepes with a decorative swirl. Dust with icing sugar and serve immediately.

 

September 23, 2015 Baking, Bread, Breakfast, Dessert, Snack Food

American Crispy, Light & Airy Donuts!

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American Crispy, Light & Airy Donuts!
Author: 
Recipe type: Dessert / Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These donuts are light and crispy, made from a super-quick dough using baking powder and egg as the raising agent.
Ingredients
  • 1 Cup sugar
  • 2 Eggs
  • 30g Butter, melted
  • 1 Cup milk
  • 15ml Vanilla extract
  • 600g All-purpose flour
  • 45ml Baking powder
  • 1 Tbs ground nutmeg
  • 7.5ml Salt
Instructions
  1. The ingredients are divided into 3 sets and should be measured and ready before you start. The first set is the sugar and eggs. The second set, the melted butter, vanilla extract and milk. The third set, the all-purpose flour, baking powder, nutmeg and salt.
  2. Place the eggs and sugar in the bowl of your mixer and beat them together for 2 to 3 minutes until light and creamy.
  3. Pour in the melted butter, milk and vanilla. Allow this to mix until totally combined.
  4. Replace the beaters with dough hooks and pour the flour mixture into the bowl. Mix the dough until everything is well combined. The dough will be soft and sticky.
  5. Turn the dough out onto a well floured work surface and sprinkle more flour over the top of the dough as well.
  6. Start compressing and folding the dough over and over, sprinkling with extra flour every time it becomes too sticky.
  7. Continue to knead the dough lightly for about 3 minutes until it is smooth and elastic.
  8. Roll the dough out to a thickness of 10mm or just less than a half inch. If you don't have a donut cutter use a tumbler or a food mold to cut out circles. Pull away the off-cuts, re-roll them and cut out more circles.
  9. To make the holes, poke skewer or chopstick into the center of the circle. Start swivelling the chopstick around until the hole has stretched to the desired size.
  10. Heat a half-filled pan of oil to 180c or 350f and carefully drop the donuts into the oil. Fry the donuts for 4 minutes, turning every minute to ensure even coloring.
  11. Remove the donuts from the oil, drain on kitchen paper and proceed with your preferred decorations, whether icing sugar, caster sugar or glaze.

 

September 7, 2015 Baking, Dessert, French Recipes

How to Make Chocolate Eclairs – Part 2 of Choux Pastry & Cream Puffs

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How to Make Chocolate Eclairs - Part 2 of Choux Pastry & Cream Puffs
Author: 
Recipe type: Dessert / Cakes / Baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
In our previous episode we made choux pastry and used this to make cream puffs, or profiteroles. If you missed it, click the onscreen link. Today we're going to make chocolate eclairs.
Ingredients
  • 1 Portion Choux pastry piped into 3 to 4 inch logs and baked per previous episode
For the Pastry Cream
  • 3 Eggs
  • 50g Sugar
  • Pinch of Salt
  • 20g All-purpose flour
  • 15g Cornflour
  • 300ml Hot milk (almost boiling)
  • 5ml Vanilla extract
For the Chocolate Glaze
  • 55g Grated dark chocolate / bitter chocolate
  • 60ml Hot cream (almost boiling)
  • 7.5ml Golden syrup
  • 2.5ml Vanilla extract
Instructions
  1. We're starting with the pastry cream which is the filling. Place the eggs, sugar and salt in a large mixing bowl and whisk these together briefly.
  2. Pour in the sifted all purpose flour and cornflour and whisk this in until smooth.
  3. Start adding the hot milk a little at a time, whisking after each addition. Be careful not to add it too quickly as this will cook and curdle the egg. Continue until all of the milk is combined.
  4. Transfer the mixture to a saucepan or wok and heat this over medium heat stirring continuously. As the mixture heats up and starts to cook it will start to form lumps. This is quite normal. Continue whisking and as the egg and flour in mixture cooks it will smooth out to a thick creamy custard. Turn off the gas, cover the custard with a cloche and allow it to cool completely.
  5. For the chocolate glaze, place the grated chocolate in a mixing bowl and pour in the hot cream. Whisk this in until all of the chocolate has melted.
  6. Add the syrup and vanilla extract and stir this thoroughly. Put the chocolate aside to cool.
  7. Cut the pastries down the center length-ways and pipe the custard cream onto the lower halves.
  8. Invert the lids and dip them in the chocolate glaze. Put the lids onto the eclairs and refrigerate for a few hours to set before serving.

 

September 2, 2015 Baking, Dessert, French Recipes

How to Make Choux Pastry – How to Make Cream Puffs – Perfect Cream Puffs Every Time!!!

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How to Make Choux Pastry - How to Make Cream Puffs - Perfect Cream Puffs Every Time!!!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Choux pastry is like something out of a fairytail. The mysterious light crispiness cannot actually expressed in words. Despite this indescribable wonder, choux pastry is very easy to make. Today we're going to make up batch, and use this to make cream puffs.
Ingredients
For the Choux Pastry
  • 120ml Water
  • 55g Butter at room temperature
  • 65g All-purpose flour
  • 2.5ml sugar
  • 1.25ml Salt
  • 2 Eggs, lightly beaten
  • For the Filling
  • 250ml Cream
  • 15ml Caster sugar
  • 2.5ml Vanilla extract
Instructions
  1. Combine the all purpose flour, salt and sugar, weigh out the butter, measure the water, and lightly beat 2 large eggs.
  2. Heat a saucepan over medium high heat and add the water and butter. Having the butter at room temperature ensures that the butter will melt before the water boils.
  3. When the water comes to a boil, turn off the gas or remove the pan from the heat.
  4. Pour in the flour mixture and mix this into the butter to get a rough paste.
  5. Put the pan back on over medium heat and cook the roux. As you stir, the paste will become smooth and silky. This step will take about 2 to 3 minutes.
  6. Transfer the roux to a mixing bowl and allow this to cool for 5 minutes. In this step we're going to add the egg little by little, beating it into the roux after each addition.
  7. At this stage we don't know how much egg we're going to need to get the correct consistency. This is why we're adding bit by bit. The consistency we're looking for is a soft silky paste that falls slowly from the fork in a ribbon formation.
  8. Transfer the pastry to your piping bag. I am using a large star nozzle which inhibits the formation of cracks in the pastry as it rises.
  9. Line a baking sheet with baking parchment and pipe out a 10 to 12 puffs. Each one will be about 2 tablespoons on pastry.
  10. Bake the puffs in a preheated oven at 200c or 400f for 15 minutes. Reduce the oven heat to 180c or 350f and bake for a further 25 minutes until golden and crispy.
  11. Remove the puffs from the oven and use a sharp pointed blade to punch 2 slots into the sides of each puff. Turn the oven off and put the sheet back in the oven with door slightly ajar. Allow the puffs to cool like this.
  12. To make the filling add the cream, sugar and vanilla essence to your food processor with the whisks attached. You can also do this with a hand mixer. Whisk the cream until it is stiff and holds a peak.
  13. Cut the puffs through the center. Fill each puff with cream, either using a spoon or a piping bag and replace the lids.
  14. Dust the tops with a good dose of icing sugar and serve immediately.

 

August 10, 2015 Accompaniments, Baking, Bread, Cheese, Mediterranean Recipes

Soft Cheese & Garlic Dinner Rolls – How to Make Soft Cheesy Garlic Dinner Snail Rolls – Quick & Easy!!!

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Soft Cheese & Garlic Dinner Rolls - How to Make Soft Cheesy Garlic Dinner Snail Rolls - Quick & Easy!!!
Author: 
Recipe type: Bread
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Soft Cheese & Garlic Dinner Rolls. These soft rolls are amazing. Depending on what size you decide to make them, you can use them as dinner rolls, or if larger, as burger buns. Superbly soft and tasty, and super quick to make, these rolls are a winner every time.
Ingredients
  • 30ml Instant dried yeast
  • 280ml Warm water
  • 60ml Sugar
  • 80ml Oil
  • 1 Egg, lightly beaten
  • 5ml Salt
  • 500g All-purpose flour
  • 30ml Garlic, finely chopped
  • 100g Parmesan, finely shredded
Instructions
  1. Mix the instant yeast and sugar together in a large mixing bowl. Pour in the warm water and mix this until the yeast has totally dissolved.
  2. Pour in the oil and mix this in briefly, then set the bowl aside for ten minutes until the yeast if frothy.
  3. Add the salt, egg, flour, garlic and finely shredded cheese.
  4. Using a wooden paddle, stir the mixture until a dough comes together, and the mixture comes away from the side of the bowl.
  5. Turn the sticky dough out onto a well floured work surface. Sprinkle flour over the top of the dough as well and start to knead.
  6. Knead the dough for 5 minutes sprinkling a little more flour every time it becomes too sticky. Knead until the dough is smooth and elastic.
  7. Roll the dough into a sausage and divide it into 4 pieces. Roll each of these out and divide in half to get 8 pieces in total.
  8. Roll each piece out into a sausage then turn the piece at 90 degrees and roll it up like a snail shell. Transfer the rolls to an oiled baking sheet and stand them up on their widest edge.
  9. Press them down gently to flatten them slightly if they don't want to stand up.
  10. Brush the rolls with egg wash and give them a good grind of cracked black pepper.
  11. Bake the rolls in a preheated oven att 220c or 425f for 8 to 12 minutes until golden.
  12. Remove the rolls from the oven and transfer them to a rack to cool for at least 30 minutes before serving.

 

August 2, 2015 Accompaniments, Baking, Bread, Curries, Indian Recipes

How to Make Indian Naan Bread. Homemade Naan Bread Recipe – Pan Grilled

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How to Make Indian Naan Bread. Homemade Naan Bread Recipe - Pan Grilled
Author: 
Recipe type: Bread / Flatbread
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Indian Naan Bread has become increasingly popular in the West. Traditionally baked in a Tandoori oven, this recipe shows you how to make your Naan Bread in a pan.
Ingredients
  • 5ml Instant yeast
  • 5ml Honey
  • 125ml Warm water
  • 45g Melted ghee (clarified butter)
  • 60ml Plain yogurt
  • Cumin seeds
  • 250g Strong white bread flour
  • 2.5ml Salt
Instructions
  1. Place the yeast in a jug and add the honey and the warm water. Stir this to combine and put it aside to activate for 5 minutes.
  2. In a large mixing bowl, combine the flour and salt. Add 15ml of the melted ghee to the yeast mixture along with the yogurt, and stir this until well combined.
  3. Pour the yeast mixture into the flour. Using a wooden paddle mix this until a dough comes together and it cones away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured work surface and knead it for 5 minutes until smooth and elastic. Place the dough back in the bowl, cover the bowl with cling-wrap and allow the dough to rise in a warm place for 90 minutes.
  5. After 90 minutes, knock the dough back, knead it briefly and divide it into 6 equal portions.
  6. Roll the portions into balls and flatter them into discs of 15mm in thickness. Sprinkle the discs with cumin seeds and press these lightly into the surface.
  7. Heat a pan over medium high heat and grill the naan for 3 minutes per side until well risen and crispy browned.
  8. Remove the flat breads from the pan and serve as an accompaniment to your curry.

 

June 26, 2015 Baking, Dessert

Brandy Cake!!! Soft Sponge Filled with Nuts & Dates, Soaked with Brandy Syrup.

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Brandy Cake!!! Soft Sponge Filled with Nuts & Dates, Soaked with Brandy Syrup.
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
This brandy cake is legendary, but certainly not to be served at children's parties.
Ingredients
For the Cake
  • 2 Eggs
  • 1 Cup sugar
  • 125g Butter, at room temperature
  • 1½ Cups all-purpose flour
  • 5ml Baking soda
  • 2.5ml Baking powder
  • 1.25ml Salt
  • 1 Cup chopped, pitted dated
  • ½ Cup chopped assorted nuts
For the Brandy Syrup
  • 60ml Brandy
  • 125ml Water
  • 250ml Sugar
  • 15ml Butter
  • 2.5ml Vanilla extract
Instructions
  1. Measure out the flour, sugar, butter at room temperature, baking powder, baking soda, salt, chopped pitted dates and chopped assorted nuts.
  2. In addition you will need 2 large eggs a cup of boiling water.
  3. Place the butter and sugar in you mixer bowl and allow the machine to run until this is soft and fluffy. Add the eggs and beat these in well.
  4. In another mixing bowl, combine the flour, baking powder and salt. Add the egg mixture and stir this until well combined.
  5. Pour in the chopped nuts and mix these in thoroughly.
  6. In a small bowl, pour the boiling water over the dates. Add the baking soda and let this bubble. Pour the date mixture into the batter and mix this all together well.
  7. Pour the batter into a lightly greased baking pan, a pan of about 8 inch or 200mm square will work fine.
  8. Bake the cake in a preheated oven at 180c or 350f for 30 to 40 minutes until a skewer pressed into the center of the cake comes out clean.
  9. While the cake bakes, let's make the brandy syrup. Combine the sugar, water and butter in a saucepan. Bring this to a boil and let it simmer for 5 minutes.
  10. Remove the pan from the heat and pour in the vanilla and brandy.
  11. Pour this over the cake as soon as it comes from the oven.
  12. Allow this cool in the pan before serving with whipped cream.

 

June 3, 2015 Baking, Chinese Recipes, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 19 – Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!

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Snack Platter Catering - Part 19 - Mini 5 Spice Pork Pies. Delicious Cocktail Pork Pie Finger Food!!!
Author: 
Recipe type: Finger Foods / Cocktail Snacks / Pork Pies
 
These miniature 5 spice pork pies are a perfect compliment to any cocktail party.
Ingredients
  • 2 x Pork knuckles, smoked or plain
  • 2 Whole star anise
  • 2 Tsp Whole Szechuan pepper corns
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp Whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
For the Sauce / Gravy
  • 200ml of the cooking liquid, strained
  • 50ml Hoisin sauce
  • 15ml Tapioca flour dissolved in a little water
Instructions
  1. Slice through the skin and flesh along both thin edges of the pork knuckles. I am using smoked knuckles, but you can use plain as well if you prefer.
  2. Place the knuckles in a large pot and add the start anise, Szechuan pepper, cinnamon, ground ginger, fennel seeds and whole cloves.
  3. Pour in the stock and the light soy sauce, then top up the pot with water until pork is just covered.
  4. Bring the pot to a boil, reduce the heat and allow this to simmer for 3 and a half hours.
  5. Once the time is up, remove the knuckles from the pot. You will notice that the meat is literally falling from the bone.
  6. Peel away the skin and pull all of the flesh from the bone. Using 2 forks, shred the pork finely.
  7. To make the sauce or gravy, strain off 200ml of the liquid from the pot into a small saucepan. Add the hoisin sauce and the dissolved tapioca flour.
  8. Heat the saucepan over medium heat until it boils. Lower the heat and simmer for another minute or 2 until it has thickened to the consistency of a gravy.
  9. Transfer the shredded pork to a mixing bowl and pour in the sauce. Mix this in thoroughly, then let it cool completely.
  10. To make up the pies, roll the pastry out to a thickness of 3 mm or 1 eight of an inch.
  11. Cut circles of 10cm or 4 inches in diameter from the pastry.
  12. Dip your finger in a bowl of water and wet the edge of one of the circles. Place a heaped fork of the pork in the center of the pastry.
  13. Use the fork to lift one edge of the pastry and fold this over the filling. Use your fingers to lightly seal the edge of the pie.
  14. Repeat this until all of the pies are formed.
  15. At this stage, you can freeze the pies in an airtight container separated by sheets of baking paper.
  16. To bake the pies from fresh or frozen, preheat your oven to 200c or 400f.
  17. Transfer the pies to a lightly greased baking sheet and brush them with the egg wash.
  18. Bake the pies for 20 minutes until golden.
  19. Remove the pies from the oven, transfer them to platters and serve immediately.

 

May 5, 2015 Baking, Cheese, Cocktail Snacks, Finger Foods, Pork, Snack Food, Starters

Snack Platter Catering – Part 10 – Super Cheesy Cocktail Sausage Rolls

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Snack Platter Catering - Part 10 - Super Cheesy Cocktail Sausage Rolls
Author: 
Recipe type: Finger Foods / Snack Foods / Pork
Cook time: 
Total time: 
Serves: 40
 
Super-cheesy cocktail sausage rolls are awesome!!!. Cheesy pork sausage meat mixed with mature cheddar, baked in flaky cheese pastry is legendary!!!
Ingredients
  • 350g Pork sausage meat
  • 150g Mature Cheddar cheese
  • ½ Batch of Flaky cheese pastry (Click here for recipe)
  • 1 Egg yolk mixed with 1 Tbs water
  • Cracked black pepper
Instructions
For 40 Cocktail Sausage Rolls
  1. Place the pork sausage meat and the grated mature cheddar cheese in a mixing bowl and mix this until well combined.
  2. Roll our half of the pastry and cut 4 rectangles of 6 inches by 16 inches, or 15cm by 40cm.
  3. Arrange the filling across the center of each piece of pastry in a long sausage formation.
  4. Lift the edge closest to you up and over the filling. Roll it over to totally enclose the filling. Complete the other 3 rolls and transfer them to a lightly greased baking sheet.
  5. Using a sharp knife, cut through the tops of the sausage rolls at ¾ inch intervals.
  6. Brush the sausage rolls with the egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  7. Grind fresh cracked black pepper liberally over the pastries and bake the pastries in a preheated oven at 200c or 400f for 30 minutes until golden.
  8. Remove the sausage rolls from the oven, cut them apart, transfer to platters and serve immediately.

 

May 2, 2015 Baking, Chicken Recipes, Cocktail Snacks, Finger Foods, French Recipes, Poutry, Snack Food, Starters

Snack Platter Catering – Part 9 – Creamy Tarragon Chicken Mini Top Hat Pies

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Snack Platter Catering - Part 9 - Creamy Tarragon Chicken Mini Top Hat Pies
Author: 
Recipe type: Finger foods / Snack Foods / Poultry
Cuisine: French
Serves: 40
 
Tarragon chicken mini top hat pies are really quick and easy to make, and the components can be made well ahead of time and assembled just before serving.
Ingredients
For 40 Mini Top Hat Pies
  • 500g Chicken breast
  • 7.5ml Dried tarragon
  • 2.5ml Garlic powder
  • 100ml Double cream
  • Salt and pepper to season
  • One batch of flaky pastry
  • 30g Butter
  • 1 Egg
Instructions
  1. Roll your pastry out to a thickness of 3mm. Cut the pastry into 80 squares of 40mm, or 1.5 inches.
  2. Place the squares on a lightly greased baking sheet and brush them with an egg wash consisting of an egg yolk whisked together with a tablespoon of water.
  3. Bake the pastries in a preheated oven at 200c or 400f for 12-15 minutes until golden.
  4. While the pastry bakes, cut the chicken breast into strips a quarter inch thick across the grain. Measure out the dried tarragon, garlic powder and the double cream.
  5. Heat a pan over medium high heat and add 30g of butter. Fry the chicken for 3 to 4 minutes until just cooked through.
  6. Remove the pan from the heat and allow the chicken to cool for 5 minutes. Transfer the chicken to a chopping board and cut it into small cubes.
  7. Transfer the cubed chicken to a bowl and mix in the tarragon and garlic powder.
  8. Return the chicken to the pan and fry briefly before pouring in the cream. Stir this briefly to heat the cream through and remove the pan from the heat.
  9. Spoon a teaspoon of the chicken onto 40 of the pastry squares. Top these with the remaining 40 squares and serve immediately. They also taste great served cold.

 

April 8, 2015 Accompaniments, Baking, Cheese, Vegan Recipes, Vegetarian Recipes

How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer – Quick and Easy!!!

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How to Make Lemon Cheese. Homemade Lemon Cheese / Paneer - Quick and Easy!!!
Author: 
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
 
Lemon cheese is quick and easy to make at home, and requires no specialised equipment or ingredients. You can use lemon cheese as you would use any cream cheese, or for the most amazing cheesecake.
Ingredients
  • 4lt / 1 Gallon + 1 cup full cream milk
  • Approx. 150ml lemon juice
  • Cheese salt / Kosher salt (optional)
  • Herbs (optional)
  • 100ml Cream or Cultured sour cream (optional)
Instructions
  1. Pour 4 liters or 1 gallon plus a cup full of full cream milk into a large pot over medium heat. Heat this stirring regularly until the milk reaches a temperature of 80c or 175f.
  2. Pour in half of the lemon juice. You will see the curds forming almost immediately. Pour in the remaining lemon juice little by little until there is a clear separation between the curds and whey. Turn the heat off.
  3. The whey must be clear. Allow the curds to set undisturbed for 10 minutes.
  4. Place a large colander in your sink and line it with cheese cloth or butter muslin. If you don't have either of these, you can use any finely woven, clean fabric.
  5. Pour the curds and whey into the colander. Fold the corners of the cloth over the curds, place a clean plate on top of this and weigh it down with about 5 lbs of weight, or about 2.5kg.
  6. Leave this to drain for 30 minutes.
  7. After the draining time, unwrap the cheese and place it in a bowl. Add cheese salt or kosher salt to taste, and any herbs or spices of your choice. If you intend using the cheese for cheesecake, leave the cheese unsalted and unflavored. If you want the cheese to be spreadable, add 100ml of cream or cultured sour cream and stir this in thoroughly.
  8. As a serving suggestion, use your burger press to mold the cheese on a serving platter. Scatter the platter with crisps and drizzle the cheese with a splash of fruit chutney or sweet chilli sauce and serve immediately.

 

March 27, 2015 Baking, Bread, Dessert

Easter Special – Marshmallow Easter Egg Muffins – Simply the Best Yummy Ever!!!

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Easter Special - Marshmallow Easter Egg Muffins - Simply the Best Yummy Ever!!!
Author: 
Recipe type: Easter Recipes, Hot Cross Bun, Muffin Recipe
Cuisine: Easter Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Marshmallow Easter Egg inside a Muffin!!! Simply Insane Yummy!!! A volcano of Smore over a delectable Muffin!!!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 50g Sugar
  • 100ml Dried Cranberries
  • 2ml Vanilla extract
  • 1 Egg
  • 225ml Milk
  • 50g Melted butter
Instructions
  1. Add the flour, salt, baking powder, sugar and dried cranberries to a large mixing bowl.
  2. Whisk the egg into the milk and pour this into the flour along with the melted butter.
  3. Mix this until the batter is just combined. You are not looking for an absolutely smooth batter, and over-mixing will result in dense, heavy muffins.
  4. Use a rectangle of baking paper to line a mini loaf tin. Don't be too concerned that it doesn't stay in place. The weight of the batter will hold it down.
  5. Spoon 2 large tablespoons of batter into the bottom of the lined tin. Place a marshmallow Easter egg into the tin and press it down until the batter rises around the edges of the egg.
  6. Spoon another 2 large tablespoons of the batter on top the egg to totally encase it.
  7. Repeat this with the other 3 mini loaf tins.
  8. Place the loaf tins onto a baking sheet and bake in a preheated oven at 180c or 350f for 25 minutes.
  9. Unfortunately you cannot test for doneness with old skewer trick, as the marshmallow egg is in the center. Just trust the timing, and if you have any doubts about the accuracy of your oven, use an oven thermometer.
  10. Remove the muffins from the oven and marvel at the amazing lava flow of molten marshmallow and chocolate on top of the muffins.
  11. These muffins are best served hot with whipped cream, or transfer them to a wire rack to cool.

 

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