A Simple List of Ingredients:
1. Caster Sugar
3. An Egg
4. Vanilla Pod
5. Baking Powder
7. Self-Raising Flour
8. Brown Sugar
Bismillah, let’s bake!
Preheat the oven to Gas Mark 7 or 220 degrees.
Sift 8 ounces self-raising flour into the bowl of a Kitchen Aid.
Sift in 2 teaspoons baking powder.
Add 2 ounces butter.
Mix using the paddle attachment until the mixture resembles fine breadcrumbs. If you’re not using a machine, then rub the mixture with your fingertips.
Add 1 ounce caster sugar.
Add the seeds of a vanilla pod. Don’t faint because of the amazing smell!
If you can’t get hold of vanilla pods, use a few teaspoons vanilla flavouring instead.
Stir to combine.
Take 1/4 pint milk plus a little extra.
Add 1 egg to the milk.
Beat lightly to combine.
Add half of the milk to the mixture.
Mix in the machine, adding more milk until a sticky dough forms.
Place the dough onto a floured surface.
Lightly knead the dough until smooth, and then roll out to ..
1 cm thick!
Cut the pastry into rounds with a pastry cutter.
Place onto a greased and lined tray.
Brush with the remaining milk mixture.
Sprinkle with brown sugar.
Bake in the preheated oven at Gas Mark 7 for 10 minutes until the scones have risen and are golden brown.
Serve with butter, jam or cream ..
.. for a wonderful tea time!
– 1.5 cups self-raising flour
– 2 tbsp corn flour
– 1/2 cup coconut flour
– 1/4 tsp salt
– 3/4 cup coconut sugar or raw cane sugar
– 1.5 cups coconut milk
– 1/3 cup melted coconut oil or sunflower oil
– 1 tsp raw apple cider vinegar
– 1/2 tsp vanilla bean paste
– 1 tin coconut milk (refrigerated upside down)
– 2 tbsp icing sugar
– 1/4 tsp vanilla bean paste
– Raspberry jam
– Fresh raspberries
– Coconut chips (Nudie Snacks Nudie Snacks original 40g)
Mix all the dry ingredients together in a large bowl.
Grab a second bowl and whisk all the wet ingredients together. Pour the mixture into a lightly greased tin that’s also dusted with coconut flour.
Bake in a pre-heated oven, gas mark 5, for about 30-35 minutes or until lightly browned on top and firm to the touch. There may be a few cracks on the top – don’t worry about that! Allow the cake to cool in the tin for 20 minutes.
Turn the cake out carefully onto a flat surface. Allow to cool for a further 30 minutes before decorating.
Spread a layer of raspberry jam over the top of the cake.
Make the coconut cream topping by opening a refrigerated can of coconut milk and scooping out the solid coconut ‘fat’ into a bowl. Add a tablespoon of the coconut liquid that has settled at the bottom of the tin then discard the rest of the liquid. Add 2 tbsp icing sugar and a 1/4 tsp vanilla bean paste to the coconut fat. Combine well to form your coconut ‘cream’. Place the cream in a piping bag and start to decorate the top of the cake. I just created little mounds of cream over the top of the cake.
Garnish with fresh raspberries and toasted coconut chips. Serve and enjoy!
For 5 big scoops of vanilla ice cream, you will need:
- 500mls fresh milk (not evaporated milk)
- 250mls whipping cream
- 6 egg yolks
- 60g sugar
- 2 tablespoons vanilla extract or 1 vanilla pod
All these ingredients can be purchased from supermarkets all over the world. If you are in Nigeria, look for them in big department stores like Shoprite.
For decorating the ice cream
Utensils and Equipment
- 2 Bowls: 1 should be big enough to accommodate the ice cream mixture, the other should be big enough to accommodate the first bowl.
- Ice cream spoon (optional)
Before you make the Vanilla Ice Cream
- Make a large quantity of ice cubes. This will be used in cooling down the ice cream mixture in Step 8 below. I usually make at least 30 ice cubes for this.
- If you will be using a vanilla pod, cut it open by slicing along it to expose the seeds.
- Break the eggs and separate the yolk from the egg whites. For ice cream, we need only the egg yolks.
Directions for Vanilla Ice Cream
- Pour the fresh milk and the whipping cream into a sizeable pot.
- Add the vanilla extract. If you are using a vanilla pod, add everything (seeds and fibre) to the milk and whipping cream in the pot.
- Start cooking on medium heat.
- While waiting for that to boil, whisk the egg yolks very well. Add the sugar and mix well.
- Once the contents of the pot start to boil, reduce the heat to very low. If you added vanilla pods, remove the fibre from the milk at this time.
- Once you see that the milk is no longer foaming so much (due to the reduced heat), slowly add the egg yolks to the milk, whipping cream and vanilla mixture. Stir till well incorporated.
- Increase the heat to medium and stir continuously till you notice the solution thickening. This should take about 10 minutes.
- Once you are happy, place the ice cubes into the big bowl and add some water to them. Pour the ice cream mixture into the smaller bowl and place this bowl into the ice water bath. Stir the ice cream mixture continuously (with a spatula) till it cools down completely. You may need to watch the video below to see how I did this.
- Place the bowl containing the ice cream mixture in the freezer. After 30 minutes, bring it out, stir very well with a spatula and place it back for another half an hour. Then bring it out and stir again. Repeat the process till a creamy solid is formed. It is important to stir very often because this prevents ice from forming in the ice cream. Depending on your freezer, this process takes between 3 and 5 hours.
- Once you are happy with the texture of the ice cream, serve and decorate with honey, caramel and/or fruits.
- If you have any left overs, put in a container, cover and place in your freezer till whenever. When you take it out of the freezer, it may appear rock solid unlike the ice cream purchased in the shops. All you have to do is leave it on your kitchen counter for 5 to 7 minutes or till it softens to ice cream texture before serving.