|500 ml||flour — cake|
|160 ml||maize meal|
|30-45 ml||castor sugar|
|12 ml||cinnamon — ground|
|18 ml||Robertson's baking powder|
|375 ml||pumpkin puree|
|100 g||ham — or cooked bacon, chopped|
|½||onion — small, chopped|
|1||Tub Creamed Cottage Cheese, Sweet Chilli Or Barbecue & Honey Flavour|
the oven to 220ºC. Grease a baking sheet with non-stick spray.
1. Mix the dry ingredients and rub
in the butter with your fingertips
2. Add the sultanas and pumpkin purée and cut into the mixture with a knife
until lightly mixed.
3. Roll out to 7mm thick and cut out scones with
a 5cm round cookie cutter. Arrange on the prepared baking sheet.
4. Filling: Mix all the ingredients.
the back end of a piping-bag nozzle, lightly press a circle in the middle of
each scone with-out cutting right through. Spoon out the dough with a teaspoon
to form a well. Then spoon about 7ml (1½t) of the filling into the well of each
for about 12 minutes or until a skewer inserted into the middle comes out
Fruit jelly cups:
Chop up a
variety of fruit (not pineapple, kiwi fruit or pawpaw, as they prevent the
jelly from setting). Spoon into small containers with lids. Make jelly of your choice
according to the packet instructions and pour over the fruit. Leave to set in