Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut Fairy Cakes
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- #30199
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 ounces self rising flour
1 ounce desiccated coconut
1 ounce glace cherries, halved
2 ounces margarine
2 ounces caster sugar
1 egg, beaten
directions
Preheat the oven to 375 degrees F and place some paper fairy cake cases on a baking tray, evenly spaced apart. Sift the flour onto a plate and mix with the coconut.
Cream together the margarine and sugar using a wooden spoon until the mixture is pale and fluffy. Add egg a little at a time, beating well between each addition.
Lightly fold in half the flour and coconut with a metal spoon then add the remaining flour and coconut and stir mix well, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.
Place 1 heaped teaspoon of the mixture in each paper case, pushing it from spoon with knife. Smooth the tops, then decorate each bun with a piece of cherry. Bake towards the top of the oven for 15-20 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.
added by
Rmtrrosie
nutrition data
111 calories, 6 grams fat, 13 grams carbohydrates, 1 grams protein per serving.
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reviews & comments
October 29, 2013
I wasn't sure what fairy cake cases were but I used cupcake papers in a muffin tin instead. The cakes were ok. I'm not sure what they are supposed to be like.