Ingredients: 2 box chocolate instant pudding (90g each) 500ml chilled milk 500ml whipping cream 1 tbsp sugar vanilla or chocolate cake, cut into small squares Method: Put instant pudding in a large bowl Pour in milk and mix for a few minutes In another bowl, whip cream until stiff peaks Gradually fold the cream into the pudding mixture Make one layer cream and one layer cake until there's no cream left
Ingredients 500 g Cake flour (4 x 250 ml) (4 cups) 5 ml Salt (1 tsp) 5 ml Sugar (1 tsp) 45 g Margarine (3 tbsp) 10 g Instant Yeast 300 ml Lukewarm water (approx. 1 + 1/4 cups) 5 ml oil (1tsp) Method
Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes. Put the dough in your greased bread pan and bake at 250Degrees C for 30 mins or until brown.