These are made with choux pastry - ie, mixed in a (large) saucepan.Preheat the oven to 190C, 375F. Bring 250ml water to the boil, add 125g butter and let it melt. Add 125g flour, all at once, and stir it all into a ball. Now add 4 eggs, one at a time, beating them in (yes it does work - but having a large pan for this beating is best). Add a large handful of sultanas (sorry, I didn't weigh them), mix them in. Put tablespoonfuls of the mixture onto greased baking trays (I put 10 on one and 12 on the other - they do need a little space around them) and bake for 20-25 minutes. Let them cool a little, then drizzle with a glaze of icing sugar (about a cupful) mixed with juice of half a lemon.
Two things - you have a free 'Neo Earth' map/hit display on your blog and second, you are showing your age - choux pastry! That was a blast from the past - along wih the Baked Alaska and the Pineapply Upside-down cake! Those were the days - and I was a slim size 12....
ReplyDeleteHilary
Can't remember what it was like to be size 12 anymore.
Hello mane. Funny the message from *strawbs*.
ReplyDeleteI can say the same for the size.But, do you have time to make cakes ? In Minorca, you had give to me the ideas to make other things cooking, than the classic Swiss classic coocking. Thank you.
Ask the lady the *Pineapply-upside-down cake's recepe, please.
Béatrice.