ถ้าใจดีรบกวนช่วยหน่อย ใครไม่ว่างไม่เป็นไรไม่ต้องมาแสดงความคิดเห็น มันจำเป็นถ้าไม่จำเป็นคงไม่มารบกวน
ถ้ามีใจใครดีช่วยป้าก็ขอบอบคุณมาก
APPLE COBBLER
1.Preheat the oven to moderate 180°C (350°F/Gas4). Cut the apple into 8-12 wedges and combine them with the caster sugar, butter and orange rind and juice in a large bowl. Mix well until all apple pieces are thoroughly coated. Transfer to a 1.5 litre ovenproof dish about 5 cm (2 inches) deep, cover with foil and bake for 40 minutes , or until the apples are tender, stirring once during cooking.
2. When the apples have been cooking fir about 30 minutes , start to prepare the topping. Sift the flours into a bowl and rub the butter into the mixture until it resembles fine breadcrumbs. Stir in the sugar and make a well in the centre of the mixture. Using a flat-bladed knife , stir in the egg and enough milk to make a mixture of thick dropping consistency.
3. Remove the foil and drop spoonfuls of the mixture onto the surface of the cooked apples, covering the surface. Sprinkle with the raw sugar and return to the oven. Bake for 35 minutes or until a skewer inserted into the topping comes out clean. Serve hot. Cobbler can be served with cream or custard.
SLUMP
1.cook the cherries in ¼ cup (60 m1/2 fl oz) water in a large pan over moderate heat for 5 minutes, or until they have begun to soften. Add the sugar and transfer to a 1 litre ovenproof dish to cool. Preheat the oven to moderately hot 200°C (400°F/Gas6).
2. Sift the flour, baking powder and a little salt into a large bowl; add the butter and demerara sugar and rub in, using just your fingertips, to from fine crumbs. Pour in the cream and stir well to mix everything together you should have a spreadable mixture.
3. Cover the cooled cherries with blobs of the scone topping, leaving small gaps between the blobs. Bake 25 minutes , or until the topping is puffed and golden. Slump can be served with cream or lightly whipped cream.
PLUM COBBLER
1.Preheat the oven to moderate 180°C (350°F/Gas4). Lightly grease a 2litre ovenproof dish. Cut the blood plums into quarters, discarding the stones.
2.Put the plums in a pan with the sugar and 1tablesspoon water. Stir over low heat for 5 minutes, or until the sugar dissolves and the fruit soften slightly. Spread the fruit softens slightly. Spread the plum mixture in the prepared dish.
3.Sift the flour into a bowl, add the sugar and stir. Rub in the butter, using just your fingertips, until the mixture is fine and crumbly. Combine the egg and milk and whisk until smooth. Stir into the flour mixture.
4.Place large spoonfuls of mixture on top of the plums. Bake for 30-40 minutes, or until the top is golden and cooked through. Dust with icing sugar before serving.
SELF-SAUCING CHOCOLATE PUDDING
1. Preheat the oven to moderate 180°C (350°F/Gas4) and grease a 2 litre ovenproof dish. Sift the flour and 2 tablespoon of the cocoa into a large bowl. Stir in 1/2 cup (125 g/4 oz) of the sugar and make a well in the centre.
2. Pour in the combined milk , egg , butter and vanilla. Stir until smooth, but do not overbeat. Pour into the dish and dissolve the remaining cocoa and sugar in 2 1/2 cup (600 ml/20 fl oz) boiling water. Pour gently over the bake of a spoon over the pudding mixture.
3. Bake the pudding for 40 minutes , or until a skewer comes out clean when inserted into the centre.
4. To make the orange cream , beat the cream, orange rind , icing sugar and Grand Marnier with electric beaters until soft peaks form.
5. Dust the pudding with sifted icing sugar and serve immediately with the orange cream.
EVE'S PUDDING
1.Preheat the oven to moderate 180°C (350°F/Gas4). Grease a deep, 1.5 litre Line the base with baking paper.
2.Peel, core and thickly slice the apples. Place the apple slices, sugar and 1 tablespoon water into a pan. Cover and cook over medium heat for 12 minutes, or until the apples are soft but still hold together. Using a slotted spoon, spoon the apples into
the base of the prepared dish.Allow to cool.
3.Using electric beaters, beat the butter and sugar until light and creamy.Add the eggs, one at a time,beating well after each addition. Using a large metal spoon, fold in the combined essence and milk alternately with the sifted flour.
4.Spoon the mixture over the apples and smooth the curface. Bake for 40-50 minutes,or until the pudding is cooked when tested with a skewer.
LEMON DELICIOUS
1. Preheat the oven to moderate 180°C (350°F/Gas4). Brush a 1 litre ovenproof dish with oil. Using electric beaters , beat the butter , sugar , egg yolks and rind in a small bowl until the mixture is light and creamy. Transfer to a medium bowl.
2. Add the flour and stir with a wooden spoon until just combined. Add the juice and milk and stir to combine.
3. Place the egg whites in a small , dry bowl. Using electric beaters, beat until firm peaks form. Fold in the pudding mixture with a metal spoon until just combined.
4. Spoon into the ovenproof dish and place the dish in a deep baking dish. Pour in boiling water to come one-third of the way up the side of the pudding dish. Bake for 40 minutes. Dust with icing sugar. Spoon some sauce on each serving.
รบกวนช่วยแปลอังกฤษเป็นภาษาไทยให้หน่อยคะ เกี่ยวกับขนมคะ^^
ถ้ามีใจใครดีช่วยป้าก็ขอบอบคุณมาก
APPLE COBBLER
1.Preheat the oven to moderate 180°C (350°F/Gas4). Cut the apple into 8-12 wedges and combine them with the caster sugar, butter and orange rind and juice in a large bowl. Mix well until all apple pieces are thoroughly coated. Transfer to a 1.5 litre ovenproof dish about 5 cm (2 inches) deep, cover with foil and bake for 40 minutes , or until the apples are tender, stirring once during cooking.
2. When the apples have been cooking fir about 30 minutes , start to prepare the topping. Sift the flours into a bowl and rub the butter into the mixture until it resembles fine breadcrumbs. Stir in the sugar and make a well in the centre of the mixture. Using a flat-bladed knife , stir in the egg and enough milk to make a mixture of thick dropping consistency.
3. Remove the foil and drop spoonfuls of the mixture onto the surface of the cooked apples, covering the surface. Sprinkle with the raw sugar and return to the oven. Bake for 35 minutes or until a skewer inserted into the topping comes out clean. Serve hot. Cobbler can be served with cream or custard.
SLUMP
1.cook the cherries in ¼ cup (60 m1/2 fl oz) water in a large pan over moderate heat for 5 minutes, or until they have begun to soften. Add the sugar and transfer to a 1 litre ovenproof dish to cool. Preheat the oven to moderately hot 200°C (400°F/Gas6).
2. Sift the flour, baking powder and a little salt into a large bowl; add the butter and demerara sugar and rub in, using just your fingertips, to from fine crumbs. Pour in the cream and stir well to mix everything together you should have a spreadable mixture.
3. Cover the cooled cherries with blobs of the scone topping, leaving small gaps between the blobs. Bake 25 minutes , or until the topping is puffed and golden. Slump can be served with cream or lightly whipped cream.
PLUM COBBLER
1.Preheat the oven to moderate 180°C (350°F/Gas4). Lightly grease a 2litre ovenproof dish. Cut the blood plums into quarters, discarding the stones.
2.Put the plums in a pan with the sugar and 1tablesspoon water. Stir over low heat for 5 minutes, or until the sugar dissolves and the fruit soften slightly. Spread the fruit softens slightly. Spread the plum mixture in the prepared dish.
3.Sift the flour into a bowl, add the sugar and stir. Rub in the butter, using just your fingertips, until the mixture is fine and crumbly. Combine the egg and milk and whisk until smooth. Stir into the flour mixture.
4.Place large spoonfuls of mixture on top of the plums. Bake for 30-40 minutes, or until the top is golden and cooked through. Dust with icing sugar before serving.
SELF-SAUCING CHOCOLATE PUDDING
1. Preheat the oven to moderate 180°C (350°F/Gas4) and grease a 2 litre ovenproof dish. Sift the flour and 2 tablespoon of the cocoa into a large bowl. Stir in 1/2 cup (125 g/4 oz) of the sugar and make a well in the centre.
2. Pour in the combined milk , egg , butter and vanilla. Stir until smooth, but do not overbeat. Pour into the dish and dissolve the remaining cocoa and sugar in 2 1/2 cup (600 ml/20 fl oz) boiling water. Pour gently over the bake of a spoon over the pudding mixture.
3. Bake the pudding for 40 minutes , or until a skewer comes out clean when inserted into the centre.
4. To make the orange cream , beat the cream, orange rind , icing sugar and Grand Marnier with electric beaters until soft peaks form.
5. Dust the pudding with sifted icing sugar and serve immediately with the orange cream.
EVE'S PUDDING
1.Preheat the oven to moderate 180°C (350°F/Gas4). Grease a deep, 1.5 litre Line the base with baking paper.
2.Peel, core and thickly slice the apples. Place the apple slices, sugar and 1 tablespoon water into a pan. Cover and cook over medium heat for 12 minutes, or until the apples are soft but still hold together. Using a slotted spoon, spoon the apples into
the base of the prepared dish.Allow to cool.
3.Using electric beaters, beat the butter and sugar until light and creamy.Add the eggs, one at a time,beating well after each addition. Using a large metal spoon, fold in the combined essence and milk alternately with the sifted flour.
4.Spoon the mixture over the apples and smooth the curface. Bake for 40-50 minutes,or until the pudding is cooked when tested with a skewer.
LEMON DELICIOUS
1. Preheat the oven to moderate 180°C (350°F/Gas4). Brush a 1 litre ovenproof dish with oil. Using electric beaters , beat the butter , sugar , egg yolks and rind in a small bowl until the mixture is light and creamy. Transfer to a medium bowl.
2. Add the flour and stir with a wooden spoon until just combined. Add the juice and milk and stir to combine.
3. Place the egg whites in a small , dry bowl. Using electric beaters, beat until firm peaks form. Fold in the pudding mixture with a metal spoon until just combined.
4. Spoon into the ovenproof dish and place the dish in a deep baking dish. Pour in boiling water to come one-third of the way up the side of the pudding dish. Bake for 40 minutes. Dust with icing sugar. Spoon some sauce on each serving.