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  • Date Pudding and French Vanilla Ice Cream: Baking Term 5

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    Mehboob Ahmed
    9 views2 pages
    The document provides instructions for making date pudding, butterscotch sauce, and French vanilla ice cream. It has three main steps for the date pudding: 1) boiling dates with water and baking soda, 2) mixing butter, sugar, eggs and the date mixture, and 3) adding corn syrup, flour, baking powder, and salt and baking. It also lists the ingredients for making butterscotch sauce by heating milk, sugar, butter and corn syrup until thickened. Finally, it provides a recipe for French vanilla ice cream made by mixing egg yolks, sugar, vanilla and cream until thickened and then freezing.

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    BAKING TERM 5 DATE PUDDING

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    The document provides instructions for making date pudding, butterscotch sauce, and French vanilla ice cream. It has three main steps for the date pudding: 1) boiling dates with water and baking soda, 2) mixing butter, sugar, eggs and the date mixture, and 3) adding corn syrup, flour, baking powder, and salt and baking. It also lists the ingredients for making butterscotch sauce by heating milk, sugar, butter and corn syrup until thickened. Finally, it provides a recipe for French vanilla ice cream made by mixing egg yolks, sugar, vanilla and cream until thickened and then freezing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views2 pages

    Date Pudding and French Vanilla Ice Cream: Baking Term 5

    Uploaded by

    Mehboob Ahmed
    The document provides instructions for making date pudding, butterscotch sauce, and French vanilla ice cream. It has three main steps for the date pudding: 1) boiling dates with water and baking soda, 2) mixing butter, sugar, eggs and the date mixture, and 3) adding corn syrup, flour, baking powder, and salt and baking. It also lists the ingredients for making butterscotch sauce by heating milk, sugar, butter and corn syrup until thickened. Finally, it provides a recipe for French vanilla ice cream made by mixing egg yolks, sugar, vanilla and cream until thickened and then freezing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    BAKING TERM 5

    DATE PUDDING AND FRENCH VANILLA ICE CREAM


     DATES 250 GM STEP 1
     BOILING WATER 1 CUP
     BAKING SODA 1 TSP DESEED DATES PUT IN BOWL ADD HOT WATER AND
    BAKING SODA KEEP ASIDE THEN BLEND WELL

     BUTTER 30 GM STEP 2
     BROWN SUGAR 1 CUP
     VANILLA ESSENCE 1 TSP ADD ALLIN A BOWL THEN ADD THE STEP 1 (DATES
     EGG 2 MIXTURE) BEAT WELL ADD EGGS ONE BY ONE

     CORN SYRUP 2 TBSP STEP 3


     FLOUR 1 ½ CUP
    ADD THESE IN A BOWL MIX WITH STEP 1 AND 2
     BAKING POWDER 1 ½ TSP
    MIXTURE BEAT AND FOLD WELL POUR IN
     SALT 1 TSP
    RAMIKINS AND BAKE AT 180 FOR 15 MINS

    BUTTER SCOTCH SAUCE


    1. MILK PAK CREAM 1 PAC ADD IN SAUCE PAN MIX WELL UNTILL
    2. BROWN SUGAR 1 CUP SUGAR DISSOLVES AND IS IN TOFFEE
    3. BUTTER 112 GM COLOR
    4. CORN SYRUP 2 TBSP

    FRENCH VANILLA ICE CREAM


    EGG YOLK 6 ADD ALL IN A DOUBLE BOILER MIX UNTILL
    SUGAR 180 GM SUGAR DISSOLVES THEN KEEP ON ROOM
    VANILLA ESS 1 TBSP TEMP AN D THEN FREEZE
    CREAM HALF / HALF 750 GM

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