Today is 1 September and both kids have no school since it is Teacher's Day.
A school holiday for both teachers and students. Wanted to bring the kids to C's house to play with her kids but I took some antihistamine for my rash last night and this morning, I felt so sleepy and tired.
Decided to go back to bed after my breakfast and surprisingly, I went back to sleep and didn't even hear hubby get ready for work. I only woke up when my princess jabbed me in the ribs with her thunder foot.
Another bad night for her as she was kept awake by bad dreams. She said the prayer didn't work and thus she is in our room. Yes she is always finding excuses to be in our bedroom. Is this the youngest syndrome? I don't recall my little prince waking us up in the middle of the night with bad dreams.
Anyway, we decided to stay home as the weather was getting gloomy. Not long, it started pouring! Since it is lunch time for most working folks, I believe this rain really dampens their lunch because it is so heavy. Just nice to keep two bored kids entertained, we decided to try this month's challenge by Sweet and Simple Bake.
This Jammy Donut Muffin is said to taste best when warm. It is great too as I can used up some home made raspberry jam that I done for an ice cream but never get to do it.
Definitely good for tea on this cold and wet afternoon.
What you need:
275g plain flour
3 tsp baking powder
100g caster (superfine) sugar
200ml (7 fl oz) milk
75g unsalted butter, melted and cooled)
1 tsp vanilla extract
12 tsp raspberry jam
For The Toping
50g unsalted (sweet) butter
100 granulated sugar
1 tsp ground cinnamon (optional)
Preheat the oven to 190°C. Lined a 12 muffin tin.
Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.
In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together.
Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)
Spoon half the muffin mixture into the base of each paper case.
Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture.
Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.
For The Topping:
Melt the butter in a saucepan over a low heat.
Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using.
When the muffins are baked, leave in the tin for 5 minutes.
Dip the tops of the muffins in the melted butter and then roll in the sugar.
You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.
I also prepare Melktert for dessert tonight. This pie is a South African tart. I was captivated by the freshly grate nutmeg. It smells really good. Actually I can't wait for dinner time.
What you need:
227g plain flour
85g icing sugar a pinch of salt
113g unsalted butter, cut into cubes
1 egg beaten
1 - 1.5 tbsp cold water
99g castor sugar
57g plain flour
28g corn flour
1 tsp vanilla
14g butter whole nutmeg to grate
Sift flour and sugar into food processor.
Add salt and butter and process til breadcrumbs.
Add in egg and just enough water to combine into a firm dough.
Wrap in clingfilm and chill for one hour. Roll pastry to fin into a 9 inch plie tin.
Prick base and blind bake for 190 degree for 20 mins.
For filling, bring milk to boil.
Beat the sugar and eggs together in a separate bowl.
Sift in the flours, beating until smooth.
Pour about a quarter of the boiling milk to the egg mixture and whisk till smooth.
The pour the mixture back into the milk and continue to whisk till mixture thickens.
Stir in vanilla and butter.
Pour the mixture into the bake crust.
Grate the nutmeg over the top.
Return to the oven for 15 - 20 mins or until set.
Serve warm or cold.