Easy Recipe Finder
Recipe Feeder
1 teabag of earl grey or lapsang souchong
175 g dried prunes (finely chopped)
125 g sultanas (raisins)
225 g self raising flour
1 tea spoon speculoos spices (that's a mix of cloves, cinnamon, cardamom, ginger, nutmeg and white pepper) or use a similar mix or just plain cinnamon (works a charm).
150 g sugar (white) + 1 tablespoon extra
1 egg slightly beaten
milk (optional)
salt
Put the prunes and sultanas in a bowl. Add 250 ml of boiling water together with the teabag. After 5 minutes remove the teabag. Put the bowl aside and let it rest for about 5 hours.
Take a large bowl and sift the flower together with the spice mix. Add a pinch of salt. Then add the sugar, the fruit and the egg. When the mixture is not liquid enough, you can add some milk. The dough is good when it falls easily of the spoon.
Put some baking paper in a cake form, pour in the dough and let it bake for 45 – 60 minutes in a preheated oven (180 °C). Use a knitting needle or a knife to see when it’s ready. When it comes out clean it’s ready.
175 g dried prunes (finely chopped)
125 g sultanas (raisins)
225 g self raising flour
1 tea spoon speculoos spices (that's a mix of cloves, cinnamon, cardamom, ginger, nutmeg and white pepper) or use a similar mix or just plain cinnamon (works a charm).
150 g sugar (white) + 1 tablespoon extra
1 egg slightly beaten
milk (optional)
salt
Put the prunes and sultanas in a bowl. Add 250 ml of boiling water together with the teabag. After 5 minutes remove the teabag. Put the bowl aside and let it rest for about 5 hours.
Take a large bowl and sift the flower together with the spice mix. Add a pinch of salt. Then add the sugar, the fruit and the egg. When the mixture is not liquid enough, you can add some milk. The dough is good when it falls easily of the spoon.
Put some baking paper in a cake form, pour in the dough and let it bake for 45 – 60 minutes in a preheated oven (180 °C). Use a knitting needle or a knife to see when it’s ready. When it comes out clean it’s ready.
