Hungry Bunny

INGREDIENTS ⦁ 2 large orange  ⦁ 125g butter  ⦁ 1/2 cup castor sugar  ⦁ 2 eggs lightly beaten  ⦁ 1 cup self Raising flour  ⦁ 1/2cup wholemeal self raising flour  ⦁ 1/2 tsp baking soda  ⦁ 1/2cup plain yoghurt  ⦁ 2 table spoons milk  Orange syrup  ⦁ 1 cup castor sugar  ⦁ 2tbsp orange flower water or brandy(optional)  1. Preheat the oven to moderate 180C. Line a lightly greased , square shallow tin with non stick baking paper, over hanging two opposite sides.  2. Squeeze 2/3cup juice from the oranges and reserve for the orange syrup. Roughly chop the skin and pulp of one orange, then finely chop in a food processor. Set aside.  3. Beat the butter and sugar with electric beaters until light and creamy. Add the egg a little at a time, beating well after each addition.  4. Sift the flours and baking soda. Combine the yoghurt, milk and orange pulp. Alternately fold the dry and liquid ingredients into the butter mixture with a metal spoon. Spread into the Tin and bake for

Ingredients ⦁ 1 large riped banana , mashed ⦁ 1 cup (250ml) milk ⦁ 1 egg ⦁ 125g butter, melted ⦁ 185g self- raising flour ⦁ 125g castor sugar ⦁ 130g choc bits 1. Preheat oven to 190oC. In a large bowl, combine banana,milk, egg, melted butter. Add flour, sugar, choc bits and mix until just combined.  2. Spoon mixture into well-greased 1/2cup capacity muffin tins. Bake for 20 minutes or until muffins are cooked when tested with a skewer. Turn onto wire racks to cool. Serve and enjoy! See you in my next post, bye bye!👋

INGREDIENTS ⦁ 250g plain sweet biscuits ⦁ 120g butter,melted ⦁ 1/3cup (40g) custard powder ⦁ 1 cup (40g) castor sugar ⦁ 1/2cup (60g) corn flour ⦁ 3cups (750ml) milk ⦁ 1cuo (250ml) lemon juice ⦁ 60g butteer ⦁ 3 egg yolks ⦁ whipped cream and chocolate curls to derve 1. Line a 8*12 inch shallow tin with a nonstick b.paper, overhanging two opposite sides. 2, Finely  crush the biscuits in a food processor. Add the melted butter amd mix well.npress firmly into the tin and refridgerate while making the filling. 3. Put the custard powder,sugar and dcornflour in a pan. Mix the milk and lime juice with 3/4 cup of water and gradually stir into the pan. Stir over medium heat for 5mins, or until custard boils and thickens.Remove from the Heat and cool a little. Whisk in the butter and egg yolk.  4. Pour over the base and chill for 2-3 hours. Decorate with the whipped cream and chocolate to serve. Enjoy! See you in my next post, bye bye!👋

INGREDIENTS ⦁ 2 1/4 cups (280g) plain flour ⦁ 1tsp mixed spice ⦁ 1/3 cup (80g) soft brown sugar ⦁ 200g butter ⦁ 2tbsp lemon juice ⦁ 300g dried fruit medley ⦁ 2/3 cup (170ml) orange juice 1. Preheat the oven to moderately hot 180C. line a lightly greased , 8*12 shallow tin with nonstick b.paper, overhanging opposite sides. 2. Process the flour,mixed spice, sugar and butter in a food processor using the pulse actiion until fine and crumbly. Add the lemon juice and process breifly until well moistened. 3. set aside a cup aof the pastry mixture and press the rest firmly into the tin with the back of a spoon. Smooth the surface and bake for 15-20mins, Leave to cool completely. 4. Put the dried fruit and orange juice in a small oan and stir over medium heat for 10-15mins , or until fruit is soft and juice evaporated. transfer to bowl to cool. Spread over the pastry. Crumble the reserved pastry mixture over the top and bake for 20 mins or until golden. allow to cool before cutti

  Ingredients ⦁ 125g butter  ⦁ 1 cup castor sugar ⦁ 2tsp grated lime rind ⦁ 2 eggs lightly beaten ⦁ 1/2 cup , 30g shredded coconut ⦁ 1 3/4 , 215g cups self raising flour ⦁ 2tbsp lime juice  ⦁ 1/2 cup , 125ml cocnut milk Lime and coconut frosting ⦁ 1 1/2 cups icing sugar sifted ⦁ 20g butter, melted ⦁ 1tsp grated lime rind ⦁ 1-2 tbsp lime juice ⦁ 1/2 cup, 30g shredded coconut, slightly roasted 1. preheat the oven to moderate 180C. line a lightly greased, shallow tin(8*12inch) with non-stick baking paper, over-hanging two opposites sides. 2.Beat the butter, sugar and lime rind with electric beaters until light and creamy. Add the egg a little at a time, beating well after each addition. 3. Mix in the coconut. sift the flour and fold into the mixture alternately with the lime juice and coconut milk. Spread the mixture evenly into the tin and bake for 30 minutes,or until firm. Cool in the tin for 10 minutes before turning onto a wire rack. 4. To make the frosting,