Mixed Fruit Pudding

Makes: 1 large or 2 medium Mixed Fruit Puddings Oven: 180 °C / 350 °F

Ingredients

240	g	Cake flour (2 x 250 ml / 2 cups)
2	ml	Salt (1/4 tsp)
60	ml	Sugar (4 tbsp)
10	g	Anchor Instant Yeast (1 packet)
125	g	Margarine (1/2 cup)
125	ml	Warm milk (1/2 cup)
125	ml	Lukewarm water (1/2 cup)
2		Large eggs, beaten
10	ml	Vanilla essence (2 tsp)

Topping

410	ml	Fruit cocktail canned fruit (1 small tin)
Syrup:
125	ml	Sugar (1/2 cup)
250	ml	Water (1 cup)
5	ml	Vanilla essence (1 tsp)

Method

Mix all dry ingredients, as well as the Anchor Instant Yeast together.
Melt margarine in warm milk and leave to cool until lukewarm.
Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
Pour into a large, greased baking pan or oven proof dish. Arrange the canned fruit pieces on top of the batter. Cover with greased plastic and allow to rise in a warm place until double the size, about 10 – 15 minutes.
To make the syrup, dissolve the sugar in the water and bring to the boil over low heat. Boil for 15 minutes, stirring all the time. Add the vanilla essence.
Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Pour the syrup over the baked pudding while still hot. Serve with custard.

Chocolate Doughnuts

Makes: 24 Doughnuts Frying:Oil to Fry
Preparation Time: 1 hour and 30 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
45	ml	Cocoa powder ( 3 tbsp )
60	g	Margarine () 3 tbsp )
20	g	Anchor Instant Yeast ( 2 packets )
125	ml	Warm Milk (½ cup)
80	ml	Cold Water (⅓ cup)
	1	Large egg, Beaten
125	ml	Chocolate nibs (½ cup)
		Oil, to fry
		Melted chocolate, to coat
		Dried fruit cake mix, to sprinkle
		A chocolate bar, own choice

Glacé

60	ml	Icing sugar ( 4 tbsp ), mixed with
10	ml	Water – Mix to a dripping consistency

Method

Mix the dry ingredients together and rub the margarine into the flour with your finger tips. Add the Anchor Instant Yeast and mix.
Mix the milk, water and beaten egg together and add the liquid to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic.
Place the dough onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, add the chocolate nibs and work them into the dough until evenly distributed. Divide the dough into 24 equal pieces and roll each piece into a ball.
Flatten the balls with the palm of your hand. Use a small round cutter and cut a round into the centres.
Place the doughnuts on a lightly oiled baking tray, cover with greased plastic and leave to rise in a warm place for 25 – 30 minutes.
Heat the oil in a saucepan. Once ready, fry the risen doughnuts in the warm oil for 5 minutes on either side. (When placing the doughnuts into the oil, it is best to pick them up carefully and place them topside down first, before flipping them over). The oil must just bubble around the doughnuts, if the oil is too warm the doughnuts will brown quickly on the outside and remain uncooked on the inside.
Remove from the oil, drain on a paper towel and transfer to a cooling rack to cool down.
Once cooled, dip the doughnuts into the melted chocolate and drain on a cooling rack. Allow the chocolate to set.
Drizzle some melted chocolate onto a plate and place three doughnuts on top of each other.
Drizzle icing sugar glacé over the stacked doughnuts and allow to drip down the sides. Decorate with pieces of a chocolate bar.

Chelsea Buns

Makes: 16 Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 25 – 30 minutes

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
10	ml	Salt ( 2 tsp )
125	ml	Sugar ( ½ cup )
20	g	Anchor Instant Yeast ( 2 packets )
120	g	Margarine
440	ml	Lukewarm Water
	2	Large eggs, Beaten
		Soft margarine, to spread
		Cinnamon sugar, to sprinkle
		Dried fruit cake mix, to sprinkle
		Beaten egg, to brush

Sugar Water Glaze

Mix 100 g (240 ml / 1 cup) sugar and 125 ml (½ cup)
water together in a saucepan and boil over low heat for
about 5 minutes, stirring continuously.

Glacé Icing

Mix 130 g (250 ml / 1 cup) icing and 30 ml (3 tbsp) water together to form a smooth, dripping consistency

Method

Mix flour, salt and sugar together. Add the margarine
and rub into the flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Mix the water and the egg together and add to
the flour mixture to form a soft dough.
Knead the dough until smooth and elastic,
cover with greased plastic and leave to
rest for 10 minutes.
Knock the dough down, divide into 2 equal
pieces. Roll the first piece into a 25 x 25 cm
square. Spread the surface evenly with
soft margarine, sprinkle with enough
cinnamon sugar (for flavour) and then
dried fruit cake mix.
Roll the dough up into a roll and press the
seam together with the fingertips to seal.
Divide the roll into 8 equal pieces and cut
into spirals. Place the spirals into a baking
tray alongside each other – leave enough space
between each for rising.
Repeat the above step with the second piece of
dough as per the first piece, for 16 Chelsea Buns.
Cover with greased plastic and allow to rise in a warm
place until double in volume, about 30 minutes.
Brush evenly with beaten egg and bake in a preheated oven
at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
Remove from the oven and brush with the sugar water glaze,
whilst still warm. Leave to cool down. Drizzle with the glacé icing.

Mamma’s Biscuits

Makes: 50 Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes

Ingredients

250	g	Margarine / Butter
200	g	Sugar ( 250 ml / 1 cup )
2		Eggs, beaten
500	g	Cake flour ( 4 x 250 ml / 4 cups )
2	ml	Salt ( ¼ tsp )

10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Lukewarm water ( ½ cup )
5	ml	Vanilla essence ( 1 tsp )
		Cherries, silver balls, hundreds and thousands or vermicelli

Method

Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
Mix dry ingredients, as well as the Anchor Instant Yeast together.
Add dry ingredients and enough lukewarm water to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.

Savarin

Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes

Ingredients

240	g	Cake flour ( 2 x 250 ml / 2 cups )
2	ml	Salt ( ¼ tsp )
60	ml	Castor sugar ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Lukewarm milk ( ½ cup )
125	g	Margarine, melted
60	ml	Lukewarm water ( ¼ cup )
2		Large eggs, beaten

Cherry liqueur ( 1 tbsp ) ( optional )
Fresh cream, whipped
Fresh fruit

Syrup

Bring 250 ml ( 1 cup of water ), 185 ml ( ¾ cup ) sugar and 15 ml cherry liqueur ( 1 tbsp ) ( optional ) to the boil. Pour over the Savarin, whilst still hot.

Method

Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes. Knock the batter down, add the liqueur and stir.
Pour the batter into a 20 cm-ring-pan, cover with greased plastic and leave in a warm place to rise, for about 20 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
Turn out of the pan and drizzle the syrup over the Savarin, until well soaked. Prick the top of the Savarin with a toothpick for the syrup to soak through.
Place on a serving plate and decorate with whipped cream and fresh fruit.

Jam Doughnuts

Makes: 12 Jam Doughnuts Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes Frying Time: 45 minutes

No need to go to the bakery for Yummy Jam Doughnuts. Home-bake these treats and fill with a jam of your choice.

Ingredients

360	g	Cake flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
325	ml	Lukewarm milk ( ± 1½ cups )
1		Large egg, beaten
145	ml	Lukewarm water ( ½ cup + 2 tsp )
750	ml	Oil for frying ( 1 x small bottle )

Fillings and Toppings

Jam, to fill
Castor sugar, to coat

Method

Mix all the dry ingredients together and rub the margarine into the flour with the fingertips.
Add the Anchor Instant Yeast and mix
Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Knock the dough down, divide into 12 large OR 24 small pieces and shape each piece into a ball.
Place the balls onto an oiled baking tray, cover with greased plastic and allow to rise in a warm place until double the size, about
20 – 30 minutes.
Deep-fry the doughnuts in hot oil until golden brown. Remove from the oil and drain on brown paper or paper towel.
Make a hole in the middle of each doughnut and fill the hole with two teaspoons of jam. Roll the doughnuts in sugar.

Custard Chelsea Buns

Makes: 8 Custard Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes

Ingredients

Dough:

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Warm milk ( ½ cup )
125	ml	Cold water ( ½ cup )
1		Large egg, beaten

Filling

125	ml	Cooked custard ( ½ cup ), custard must be fairly thick
5	ml	Cinnamon ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
75	g	Raisins ( 125 ml / ½ cup )

Glaze

30 – 45	ml	Sugar ( 2 – 3 tbsp )
60	ml	Water / Milk ( ¼ cup )

Glacé Icing

250	ml	Icing sugar ( 1 cup )
45	ml	Water ( 3 tbsp )

Method

Mix all dry ingredients together and rub the
margarine into the flour. Add the
Anchor Instant Yeast and mix.
Mix milk, water and beaten egg together and add to
the dry ingredients to form a soft dough. Knead the
dough well until smooth and elastic for about
10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for
10 minutes.
Knock the dough down and roll the dough into a
rectangle of 30 x 25 mm and about 5 mm thick.
Spread the cooled custard over the surface of the
dough, sprinkle with cinnamon, sugar and raisins.
Roll the dough up into a roll and seal the end with your fingertips.
Cut the roll in 8 equal slices.
Place each spiral onto a greased baking tray – cut
side down. Cover with greased plastic and leave to
rise in a warm place until double in volume,
for 20 – 25 minutes.
Brush with egg and bake in a preheated oven at
180 °C / 350 °F for 20 – 25 minutes. Allow to
cool for 5 minutes.
Glaze the buns with sugar water, whilst still slightly
warm. Leave to cool completely and drizzle the glacé
icing over the Chelsea buns.

Chocolate and Honey Babka

Makes: 1 Chocolate Babka Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

There is no such thing as too much Chocolate! Why not try your hand at our delicious baked Chocolate and Honey Babka recipe.

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
60	ml	Sugar ( 4 tbsp )
60	g	Margarine ( 4 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Lukewarm water ( ½ cup )

45	ml	Lukewarm milk ( 3 tbsp )
2		Large eggs, beaten
120	g	Baking chocolate, melted over boiling water
30	ml	Cocoa powder ( 2 tbsp )
5	ml	Cinnamon ( 1 tsp )
60	ml	Honey ( 4 tbsp )

Method

Mix all dry ingredients and rub the margarine into the cake flour. Add the Anchor Instant Yeast and mix.
Mix the water, milk and eggs together and add to the flour mixture to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Mix the melted chocolate, cocoa, cinnamon and honey together.
Knock the dough down and roll on a lightly floured surface, into a rectangle of 35 – 40 cm in length.
Spread the chocolate mixture over the surface of the rectangle and roll up into a roll, lengthwise.
Pinch the end together with the fingertips and turn the seal towards the bottom.
Using a sharp knife – cut the roll down the middle, in half. Turn the cut side up. Seal the top ends together and tuck
in underneath. Take the halves and twist them around each other. Seal the bottom ends together and tuck in underneath.
Place the Babka into a greased 1.5 litre-bread pan. Cover with
greased plastic and allow to rise in a warm place,
about 25 – 30 minutes.
Brush lightly with beaten egg and bake in a preheated oven
at 180 ˚C / 350 ˚F for 25 – 30 minutes.
Brush with the sugar water glaze for a shiny gloss.
Cool and serve.

Sugar Water Glaze

Mix 250 ml ( 1 cup ) sugar and 125 ml ( ½ cup )
water together in a saucepan
and boil over low heat for about
5 minutes, stirring continuously.