batters

Easy muffins

x 150 g yoghurt any flavour

x tubs white sugar

x tubs self-raising flour

eggs large, freshline

x tub oil

1 Preheat the oven to 180 &deg;C.2 Mix together all the ingredients and spoon into a greased 12-hole muffin pan.&nbsp;3 Bake in the oven for 20 minutes or until a skewer comes out clean.&nbsp;Note:&nbsp;1 x small 150 g SPAR yoghurt = 1 tub

Bake an easy cake full of granadilla and a citrus burst.

Granadilla and yoghurt sponge cake

sugar

eggs

granadillas pulp

vanilla essence

yoghurt low fat

flour self-raising

icing sugar

Preheat oven to 160ºCGrease a cake tin, either a bundt, loaf or round, otherwise line 2 cup cake trays with paper casings.Beat the sugar and eggs until light, fluffy and doubled in volume.Add the remaining ingredients and fold through.Pour into the cake tin or fill the cup cake casings 3/4 of the way and bake for 15 min for cup cakes and 50-60 min for a large cake &#8211; to test whether it&#8217;s ready, insert a skewer into the centre of the cake, if it comes out clean then it’s done.Let the cake cool completely before sliding a knife around the edges and easing it out.Allow the baked goods to cool thoroughly before icing.Icing:Sift the icing sugar into a mixing bowl, add the pulp and mix until you have a smooth and thick granadilla icing. Spoon over cake/cupcakes and devour. Reprinted with permission of Undomestikated. To see more recipes, click here.

This South African-inspired delight is a warm embrace of gooey sweetness, where each bite is a heavenly combination of texture and flavour. The Wonderbag slow-cooks this dessert masterpiece, ensuring a delectable, moist outcome while saving you time and energy!

Sticky syrup pudding

flour

tsp baking powder

salt

castor sugar

golden syrup

tbsp unsalted butter

tbsp milk

Combine the flour, baking powder, salt, and sugar in a large mixing bowl. Add the butter and rub it lightly with your fingertips to incorporate it into the flour.Gradually mix in the beaten egg and milk to make a thick batter. Set aside.Generously butter a 2 litre (8 cups) glass or ceramic bowl (that will fit into your 5-6 quart pot). Spoon in 4 Tbsp of the golden syrup and swirl around the bottom of the basin. Spoon the batter mixture into the prepared bowl.Place a 16-inch square of parchment paper on top of a 16-inch square of foil. Place the two sheets paper-side down onto the bowl and cover tightly.The foil should completely cover the bowl. Place a flameproof trivet into the base of your pot.Place the bowl of pudding on top of the trivet and fill it with water so that it reaches halfway up the sides of the bowl. Bring it to the boil over high heat for 30 minutes.Place the pot into your Wonderbag and seal for 2-3 hours until risen and springy to touch.Unwrap and carefully invert onto a plate, drizzle with an extra 4 Tbsp of syrup to taste.Serve with ice cream or custard on top.Pro tip: this dessert is best eaten as soon as it is cooked.NotesYou can easily make the golden syrup by melting 8 tbsp of sugar until caramelised.

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Easy muffins

Granadilla and yoghurt sponge cake

Sticky syrup pudding

Top 3 batters recipes from across the web

The most viewed batters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy muffins

Granadilla and yoghurt sponge cake

Sticky syrup pudding

The most viewed batters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine