Type what you have

Ingredients

• ✓ self-rising flour
• salt
• milk
• egg
• maple syrup

Instructions

1. 1 Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
2. 2 Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

By Allrecipes Member

Ingredients

• ✓ self-rising flour
• potato
• butter
• salt

Instructions

1. 1 Gather all ingredients. Heat a lightly greased griddle or cast iron skillet over medium-high heat.
2. 2 Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms.
3. 3 Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges.
4. 4 Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

By Lindsay O

Ingredients

• ✓ self-rising flour
• butter
• sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; beat until smooth. Add remaining flour and eggs and beat until batter is light and fluffy.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By pkhosa

Ingredients

• ✓ self-rising flour
• baking soda
• butter
• buttermilk
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
3. 3 Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.
4. 4 Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
5. 5 Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
6. 6 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• sugar
• baking soda
• egg
• milk
• butter

Instructions

1. 1 Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
2. 2 Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

By Deanna Latendresse

Ingredients

• ✓ self-rising flour
• golden syrup
• sugar
• ginger
• margarine
• baking soda

Instructions

1. 1 Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
2. 2 Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
3. 3 Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
4. 4 Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
5. 5 Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

By ceejblag

Ingredients

• ✓ self-rising flour
• dried fruit
• black tea
• cooking spray
• brown sugar
• egg

Instructions

1. 1 Place dried fruit in a bowl and pour in tea; let soak for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray and line with parchment paper.
3. 3 Beat flour, brown sugar, and egg into fruit mixture until batter is well mixed; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven on the center rack until a skewer inserted into the center comes out clean, 1 1/4 to 1 1/2 hours.

By graciethebaker

Ingredients

• ✓ self-rising flour
• butter
• white sugar
• egg
• milk

Instructions

1. 1 Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.
2. 2 Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.

By ButtercupBento

Ingredients

• ✓ self-rising flour
• black tea
• brown sugar
• raisin
• candied citron
• egg

Instructions

1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Ingredients

• ✓ self-rising flour
• tea
• currant
• raisin
• demerara sugar
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ self-rising flour
• white sugar
• butter
• raisin
• egg
• milk
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ self-rising flour
• vegetable oil
• raisin
• tea
• sugar
• allspice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

Ingredients

• ✓ self-rising flour
• cornmeal
• salt
• pepper
• milk
• egg
• vegetable oil
• beef cube steak
• lemon juice

Instructions

1. 1 In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
2. 2 Heat oil in a large skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip cube steaks into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
3. 3 Fry steaks on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drizzle with lemon juice before serving.

By Dianne

Ingredients

• ✓ self-rising flour
• margarine
• white sugar
• egg
• vanilla extract
• milk
• golden syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a two-pint heat-proof bowl or basin.
2. 2 In a large bowl, cream together margarine and sugar. Add beaten eggs, vanilla, and flour a little at a time until well mixed. Fold in milk to make a smooth consistency.
3. 3 Pour syrup into the bottom of the prepared basin and layer batter over top. Cover the basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place the basin on the towel and place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the basin.
4. 4 Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto a serving plate and serve warm.

By Tricia Scoffield

Ingredients

• ✓ self-rising flour
• date
• margarine
• water
• baking soda
• brown sugar
• walnut
• egg

Instructions

1. 1 Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
3. 3 Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

By wakeylass

Ingredients

• ✓ self-rising flour
• butter
• mixed fruit
• white sugar
• sugar
• mixed spice
• milk
• egg
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
2. 2 Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
3. 3 Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

By Tessaann

Ingredients

• ✓ self-rising flour
• white sugar
• margarine
• vanilla extract
• egg
• confectioners' sugar
• butter
• vanilla extract
• raspberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
2. 2 Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.
3. 3 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
4. 4 Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
5. 5 Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

By TheBritishBaker

Ingredients

• ✓ self-rising flour
• sugar
• margarine
• egg
• cinnamon
• ginger
• confectioners sugar
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Ingredients

• ✓ self-rising flour
• sugar
• butter
• egg
• baking powder
• lemon
• lemon
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.
3. 3 Pour batter into the prepared pan, being careful not to press it down.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
5. 5 Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of second lemon. Stir in sugar until dissolved; taste and add more sugar or lemon juice to suit your taste.
6. 6 Drizzle glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

By Try This Recipe!

Ingredients

• ✓ self-rising flour
• white sugar
• butter
• egg
• vanilla extract
• baking powder
• confectioners' sugar
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
2. 2 Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
4. 4 Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.

By Matty

Ingredients

• ✓ self-rising flour
• sugar
• cinnamon
• egg
• butter
• mincemeat pie filling
• cranberry sauce
• pumpkin puree
• sour cream
• cream cheese
• confectioners sugar

Instructions

1. 1 Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
2. 2 In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
3. 3 Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
4. 4 Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
5. 5 Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

By Leeza

Ingredients

• ✓ self-rising flour
• rolled oat
• heavy cream
• lemon zest
• lemon juice
• honey
• egg
• salt
• baking soda
• butter

Instructions

1. 1 Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool to room temperature, at least 10 minutes.
2. 2 Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
3. 3 Heat butter in a skillet over medium heat. Scoop spoonfuls of oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• currant
• raisin
• suet
• bread crumb
• sugar
• egg
• milk
• mixed spice
• baking powder
• salt
• molasses

Instructions

1. 1 Bring a large pot of water to boil.
2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

Ingredients

• ✓ self-rising flour
• milk
• potato
• salt
• black pepper
• butter
• vegetable oil
• all-purpose flour
• mixed herbs
• lamb liver
• bacon
• cabbage

Instructions

1. 1 Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.
2. 2 Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.
3. 3 Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
4. 4 Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
5. 5 Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
6. 6 Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
7. 7 Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

By jean isacke

Ingredients

• ✓ self-rising flour
• date
• baking soda
• water
• butter
• white sugar
• egg
• brown sugar
• butter
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3. 3 Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4. 4 Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6. 6 To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.

By Maree

Ingredients

• ✓ self-rising flour
• margarine
• brown sugar
• egg
• golden raisin
• currant
• candied cherry
• candied mixed fruit peel
• lemon zest
• mixed spice
• almond paste
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
5. 5 Set the oven's broiler to high.
6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Ingredients

• ✓ self-rising flour
• butter
• brown sugar
• milk
• date
• raisin
• currant
• candied mixed fruit peel
• orange
• baking soda
• cinnamon
• salt

Instructions

1. 1 Generously grease a pudding mold.
2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Ingredients

• ✓ self-rising flour
• butter
• sour cream
• sugar
• egg yolk
• active dry yeast
• milk
• milk
• sugar
• walnut
• golden raisin
• lemon
• egg
• water

Instructions

1. 1 Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
2. 2 Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
3. 3 Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
4. 4 Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.

By SLAIMBEER

Ingredients

• ✓ self-rising flour
• all-purpose flour
• butter
• water
• salt
• butter
• white sugar
• egg
• almond
• milk
• almond extract
• raspberry jam
• almond

Instructions

1. 1 Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
3. 3 Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
4. 4 Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
5. 5 Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

By DorsetJammer

Ingredients

• ✓ self-rising flour
• black tea
• raisin
• milk
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• cinnamon
• baking soda
• brown sugar
• margarine
• golden syrup

Instructions

1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
2. 2 Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
3. 3 Drain raisins and transfer to a food processor. Add milk and blend to combine.
4. 4 Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
5. 5 Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
6. 6 While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
7. 7 Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

By Allrecipes Member