Difference between revisions of "Bellyful"
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* ¼ cup caramel colouring | * ¼ cup caramel colouring | ||
| − | == | + | == Procedures == |
# Mix [[granulated sugar|sugar]] into [[water]] and add the [[yeast]]. | # Mix [[granulated sugar|sugar]] into [[water]] and add the [[yeast]]. | ||
# Leave to stand for 10 minutes until [[yeast]] rises in foam on top of the [[water]]. | # Leave to stand for 10 minutes until [[yeast]] rises in foam on top of the [[water]]. | ||
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# Set on cake cooler and cut into squares for serving. | # Set on cake cooler and cut into squares for serving. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Mixed spice Recipes]] | [[Category:Mixed spice Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 06:51, 14 July 2012
Ingredients
- 1 lb flour
- ½ lb sugar
- 5 g yeast
- ¼ cup water
- 5 g granulated sugar
- 1 tsp vanilla extract
- 3 g mixed spice
- 10 g baking powder
- 57 g butter
- 2 eggs
- ¼ cup caramel colouring
Procedures
- Mix sugar into water and add the yeast.
- Leave to stand for 10 minutes until yeast rises in foam on top of the water.
- Cream sugar, add sugar gradually, and keep creaming.
- Whip eggs, then fold into creamed butter and sugar.
- Mix caramel colouring into yeast with vanilla extract and add to the creamed butter mixture.
- Add sifted dry ingredients. Blend in well.
- Spoon into well buttered, shallow baking tin, about 2" deep.
- Put into preheated oven 350 °F for about 50–60 minutes or until a tester inserted in the middle comes out clean (do not open oven before 30 minutes).
- Set on cake cooler and cut into squares for serving.
