Passion Fruit (Granadilla) Slice
Honey Cookies
It’s national Winnie The Pooh day on Monday the 18th of January and we love Winnie the Pooh in this house. We’ve visited the real 100 Acre Woods and we’ve had a Winnie The Pooh birthday party and my kids have been playing Pooh Sticks since they could stand up straight, so really it’s only obvious that we’d have to do something to celebrate Winnie the Pooh’s special day!
I’ve made this recipe a few times, because they’re honey cookies, and bears love honey! And so do my children. They are really tasty on their own, but my little ones love them with chocolate chips on top and my personal favourite is with glacé cherries on top. It’s just deliciousness all round.
The original recipe from the 1979 The Pooh Cook Book You suggests you can top it with almond slivers. I’ve reduced the sugar too, with no ill effect, though that’s probably because we eat them before they can go stale, which is what the sugar helps slow down.
Honey Cookies
Prep time:
Cook time:
Total time:
Serves: 40 cookies
Ingredients
- 230g self raising flour
- pinch of salt
- 115g salted butter
- 80g brown sugar
- 1 egg
- 45g honey
- 1 tsp vanilla essence
- almonds (optional)
- choc chips (optional)
- glacé cherries (optional)
Instructions
- Preheat the oven to 180C/350F
- Add flour, salt, butter, sugar, egg, honey and vanilla essence to the food processor and mix till it’s all well combined (Thermomix: speed 5/30 seconds)
- On a well floured surface, and with well floured hands, shape balls the size of large marbles and space them out evenly on a tray. They will expand in the oven.
- With your finger make a dent in each ball and fill it with the optional extras or leave it as is
- Place in the oven and bake for 13 – 15 minutes depending on your oven
- They will still be really soft when they come out the oven, so leave them to cool entirely before transferring to a biscuit tin
Isn’t it funny
How a bear likes honey
Buzz! Buzz! Buzz!
I wonder why he does
Self-Saucing Steamed Pear Pudding With Orange Butter Sauce
I bought pears a few weeks ago thinking my girls would eat them, but they were hard, and stayed hard, till they started looking beyond their best, so I decided to make a baked pudding with them. I have been trying to use my Varoma more, so thought a steamed pudding would be nice too, specially since this ‘summer’ is hiding behind thick rain clouds today.
I have no idea how you would steam a pudding on the stove top, but if you do, I’m sure this will be easy to make even without a Thermomix.
I also think the flavours in this can easily be adapted – adding cloves, raisins, cardamom as you like. And I like to serve this with home made clotted cream or ice cream.
Steamed Pear Pudding With Orange Butter Sauce
Recipe Type: Dessert
Cuisine: Steamed
Author:
Prep time:
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Serves: 4 puddings
Serve with home made [url href=”https://www.keeperofthekitchen.com/2015/08/19/diy-clotted-cream-in-the-slowcooker-or-crockpot/” title=”DIY Clotted Cream In The Slowcooker Or Crockpot”]clotted cream[/url] or ice cream, or just on it’s own
Ingredients
- For the fruit
- 2 pears, cored and chopped in rough cubes
- 25g butter
- 20g sugar
- teaspoon cinnamon or all-spice
- juice of one orange
- For the pudding
- 125g butter
- 110g caster sugar
- 2 eggs
- 130g self-raising flour
- zest from 1 orange
Instructions
- Chop pears into cubes and place in the Thermomix bowl.
- Add butter, sugar and spices and orange juice and cook 5 mins/ Varoma Temp/Speed 1
- Spoon into rammekins or heat-proof dishes
- In the Thermomix, whisk the butter and sugar together for 50 seconds/speed 4
- Add the eggs, self raising flour and zest and beat together for 30 seconds/speed 4
- Spoon into rammekins, above the fruit
- Place the rammekins into bottom ‘shelf’ of the Varoma and put the lid on
- Add water up to the 1l mark in the bowl, place the Varoma on top and steam for 25 mins/Varoma Temp/Speed 3
- Turn upside down onto a serving dish and serve with clotted cream or icecream
Lemonade Scones
When I was living out in Australia a few years ago, my brother had a friend who brought scones round one day. They were the lightest scones I had ever had, and I had to have the recipe. I’ve made these hundreds of times and recently a friend asked me if I had the recipe on the blog. I realised I didn’t, so here it is Sam, just for you.
This is a 3-ingredients scone – okay, four, but salt doesn’t count. The self raising flour and salt are the dry ingredients, and the cream provides the fat you’d normally get from crumbling butter into the mix. The lemonade gives you the rise, since it reacts to the baking powder in the flour, and the bubbles airate the whole mixture, I guess.
You must not overmix this recipe, or you completely knock the air right out of it and end up with flat cakes – still tasty, but not quite afternoon tea quality.
Whether you a jam first or cream first scone eater , you’re bound to love how light and fluffy these scones are.
Lemonade Scones
Recipe Type: Thermomix
Author:
Prep time:
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Serves: 15
Light, airy and easy to make scones – enjoy!
Ingredients
- 400g self-raising flour
- 240g double cream
- 190g lemonade
- pinch of salt
Instructions
Regular Instructions
- Preheat the oven to 200C
- Sift the self raising flour, cream and salt in a mixing bowl.
- Add the lemonade and mix briefly till it’s all mixed together. Literally till it’s JUST mixed.
- It’s REALLY important not to over mix or your scones won’t rise.
- Remove from the bowl, and lay out on a tray. Pat it down to an even 2cm height.
- Use a cutter and press down, and straight back up again – don’t twist the cutters as you don’t want to squeeze the air out.
- Carefully lift the scones onto a tray
- Brush with milk (use the back of a spoon if you don’t have a pastry brush)
- Bake for 15 – 20 minutes, till golden
Thermomix Instructions
- Preheat the oven to 200C
- Place the self raising flour, cream and salt in the Thermomix bowl.
- Add the lemonade and mix speed 4, 5 – 10 seconds. Literally till it’s JUST mixed.
- It’s REALLY important not to over mix or your scones won’t rise.
- Remove from the bowl, and lay out on a tray. Pat it down to an even 2cm height.
- Use a cutter and press down, and straight back up again – don’t twist the cutters as you don’t want to squeeze the air out.
- Carefully lift the scones onto a tray
- Brush with milk (use the back of a spoon if you don’t have a pastry brush)
- Bake for 15 – 20 minutes, till golden