2 cups cake flour
4 tsp baking powder
1/2 tsp salt
5 eggs separated
1 1/3 cups castor sugar
1 cup cake flour
3 1/2 tsp baking powder
Pinch of salt
1/2 cup water
1/2 cup vegetable or canola oil
1 tsp vanilla essence
Preheat oven to 180 C grease or spray a 28 cm flan baking tin with cooking spray.
Beat egg whites until stiff peaks form
In another bowl beat egg yolks and castor sugar until light and creamy.
Add vanilla essence, oil and water and beat until combined.
Add flour, salt and baking powder until blended.
Don’t overbeat the mixture.
Fold in egg whites and pour into flan tin.
Bake for 15 to 18 minutes or until a skewer comes away clean.
Cool for 10 minutes before turning out to cool completely.
Decorate with fresh fruits or tin fruits.
Glaze the fruit ***
Serve with fresh whipped cream OR decorate as you wish with caramel and sliced banana etc.
Glaze *** (Optional )
1/4 cup apricot syrup, ( drained from tin of apricots )
1/4 cup orange juice,
1 tbsp lemon juice,
2 tsp sugar.
Heat all together in a saucepan on med heat, add 1/2 tbsp maizena ( cornflour ).
Whisk in the saucepan until it thickens, strain if reqired and then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water
Recipe from my dearly departed Mother-in-law
Prepared, tried and tested by Gail Haselsteiner
250 ml orange juice
500 ml High fibre bran
½ stick/ (55g)/ ¼ cup butter – room temperature
¼ cup applesauce, unsweetened
250 ml brown sugar
2 large eggs
500 ml cashew milk + 10ml vinegar (to make your own buttermilk)
3 tsp baking soda
1½ cup whole wheat flour
1 cup all-purpose flour
½ teaspoon salt
12 dates, pips removed and chop in small pieces
250ml all High fibre bran
Preheat oven to 400 degrees F.
In a large microwave container, heat the orange juice, till very hot – do not boil it.
Mix juice and 500ml High fibre bran together and set aside.
Mix the milk and vinegar (to make buttermilk), add the dates and let it rest for 5 minutes. If you prefer you can use regular buttermilk. I did not have any, so I made my own.
With a handheld electric mixer, beat butter, sugar, applesauce and eggs together.
Add baking soda, flours and salt, and now add all the remaining ingredients.
Lastly add the additional 250ml High fibre bran.
Mix with a spoon or spatula until blended.
Grease muffin tin. Fill each tin ¾ of the way full with batter.
Bake for 15-20 minutes or until the muffins bounce back or until a cake tester inserted into the middle comes out clean.
This recipe makes a lot. I made 24 regular size muffins.
They freeze really well. Just store them in an airtight container.
Pop one in the microwave for 20-30 seconds and you have a warm and delicious muffin that tastes as if just out of the oven.
If you don’t want to make all the muffins at once, you can leave it in your fridge for up to 2 weeks and make fresh bran muffins every day in a just a few minutes!
Original Idea: Super Healthy Kids, dramatically modified and adapted.
Prepared, tried and tested by: Es Slabs
310 ml cake flour
10 ml bicarbonate of soda
1 ml salt
250 ml castor sugar
30 ml butter
125 ml buttermilk
15 ml apricot jam
2,5 ml grated orange zest
60 ml orange juice
15 ml vinegar
For the sauce:
125 ml soft brown sugar
125 ml Sedgwick’s Original Old Brown
125 ml cream
1. Preheat the oven to 180°C. Butter 6 x 125 ml dariole moulds.
2. Sift the flour, bicarb and salt together in a big mixing bowl.
3. Whisk the eggs and sugar together in another bowl until light and fluffy
4. Heat the butter, buttermilk, jam and orange zest, juice and vinegar together in the microwave for a few seconds until the butter is melted.
5. Fold the flour mixture alternately into the egg mixture and the butter mixture, mix well but do not over mix. Pour the mixture ¾ into the prepared moulds and pack onto an oven tray. Bake in the oven for 20-30 minutes.
6. Make the sauce in the meantime; combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
7. Remove the pudding from the oven and turn out. Prick holes in the puddings with a skewer and pour some of the sauce over while still hot. Serve the rest of the sauce on the side, but most importantly, serve yourself a portion before it’s all gone!
Prepared, tried and tested by: Julia Blau
So today I made these little treats.. hope you enjoy 🙂 🙂
125 g butter or margarine, softened
250 ml (130 g) icing sugar, sifted
4 extra-large egg whites
250 ml (140 g) Snowflake cake wheat flour
60 ml (30 g) Snowflake custard powder
30 ml sugar
500 ml fresh orange juice
10 ml grated orange rind
200 ml fresh cream
fresh berries, chopped mint and lemon zest for garnishing
1. Tuiles: Cream butter and icing sugar together. Add egg whites, one at a time, beating well after each addition until light and creamy.
2. Sift flour and add, mixing until just combined. Do not over-mix. Refrigerate for about 1 hour.
3. Filling: Combine custard powder, sugar and a little orange juice and mix to a smooth paste. Bring remaining orange juice to the boil in a small, heavy-based saucepan. Add custard mixture, whisking constantly, and cook until mixture is thick and smooth. Remove from heat and add rind. Leave to cool completely.
4. Spoon heaped teaspoonsful of tuile mixture onto a greased baking tray. Spread until about 10 cm in diameter. Leave enough space for spreading.
5. Bake in a preheated oven at 180°C for 5-7 minutes. Working very quickly and carefully, remove from baking tray immediately and place over the bases of small glasses or ramekins and press lightly to mould into a little basket. Leave to cool slightly. Place onto wire racks to cool completely. Continue to bake in batches.
6. Whip cream until stiff peak stage and fold into orange filling. Spoon filling into tuile baskets and garnish with berries, mint and lemon zest.
Source : Snowflake
Prepared, tried and tested by :Gail Haselsteiner