KRISTINA CASANDRA T.
OBAL MAY 18, 2025
BSND-1B
1. Basic batter
Ingredients
1 cup Woolworths Essentials Plain Flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup water
Method
1. In a bowl, mix flour, baking powder and salt.
2. Whisk in milk and water until it is the consistency that will coat the back of a spoon.
3. Dip your fish or chicken into the batter.
4. Fry in hot vegetable oil (190°C) until golden.
2. Flourless fudge brookie
Ingredients
3 cup icing sugar mixture
3/4 cup cocoa powder
1/2 tsp salt
4 egg whites
1 tsp vanilla extract
1/2 cup choc chips
Method
1. Preheat the oven to 180˚C
2. Line a shallow rectangular lamington pan or similar with baking paper.
3. In a large bowl, whisk together the icing sugar, cocoa and salt.
4. Stir in the vanilla and egg whites.
5. Whisk until the batter is just moistened then stir in the choc chips.
6. Pour the batter into the lamington pan and bake for 20 - 25 minutes until the top is glossy and
cracked. 7.
Let your brookie cool before lifting it out of the pan and cutting it into squares. Serve with a scoop of
vanilla ice cream for a decadent mid-week dessert.
3. Jam doughnuts
Ingredients
1 3/4 cup milk
14 g dry yeast (2 sachets)
100g unsalted butter, melted
1/3 cup caster sugar
4 eggs
1/2 tsp salt
4 cups plain flour
vegetable oil for frying
1 cup caster sugar for dusting
1 jar raspberry jam for filling
Method
1. Warm the milk to to tepid. Set aside half a cup and add yeast.
2. In a bowl, whisk the remainder of the milk with the sugar, eggs and butter.
3. Whisk in the yeast mixture and gradually mix in the flour and salt.
4. Place the batter in a warm place to prove for 1 hour.
5. Heat vegetable oil to 170°C. Place a quantity of the batter in a freezer quality Ziploc
bag and snip corner off. Squeeze balls out of the bag into the oil snipping off with
scissors when they are about a 2cm ball. Flip over to make sure they brown evenly (2-
3mins).
6. Remove the donuts from the oil and drain on kitchen paper.
7. Roll warm doughnuts in caster sugar. Poke a hole in them with a sharp knife and pipe
in some raspberry jam.
4. Yorkshire puddings
Ingredients
1/4 cup canola oil
2/3 cup plain flour
pinch salt
1 egg
100 ml water
150 ml milk
Method
1. Preheat oven to 240°C.
2. In a medium sized bowl sieve flour and salt.
3. Make a well in the middle and crack in the egg.
4. Add milk and whisk until smooth then gradually add the water until it resembles
batter. Rest for 30 minutes.
5. Using a muffin tray, pour just under a tablespoon of oil into 6 muffin molds and then
place the tray into the oven until the oil starts smoking.
6. Remove the tray from the oven and spoon the batter evenly over the oil then place
back in oven and cook for 15 minutes.
7. To remove, flip out and upside down then serve with roast beef and gravy.
5. Claudia's cinnamon crepes
Ingredients
2 cups (300g) plain flour
1/2 cup (115g) caster sugar
pinch of ground cinnamon
2 eggs
1 1/2 cups (375ml) milk, plus extra if
needed
light olive oil for pan-frying
butter, for pan-frying
sliced banana, strawberries to serve
maple syrup, to serve
Method
1. Combine the flour, sugar and cinnamon in a large bowl. Add the eggs and milk and whisk to
form a smooth batter, adding a little extra milk if needed.
2. Heat a little oil and a teaspoon of butter in a frying pan over medium heat. Add a ladleful of
batter and tilt the pan to spread it out evenly and cover the base. Cook for 3-4 minutes or until
bubbles appear, then carefully flip it over and cook another 2-3 minutes until golden and
cooked through. Remove. Repeat with the remaining batter to make 10-12 crepes all up,
adding more oil and butter as needed.
3. Stack the crepes, top with sliced banana and strawberries, and drizzle with maple syrup.