By Coco Simon
The fourth ebook in Spotlight's enjoyable and scrumptious tween sequence is informed from the point of view of Alexis, the main prepared member of the Cupcake membership. Alexis likes every little thing to be distinctive and logical, yet she's discovering that once it involves love, there's no room for common sense!
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Additional info for Alexis and the Perfect Recipe (Cupcake Diaries, Book 4)
Serves 8–10 Not suitable for freezing Preparation time: 15 minutes Proving/resting time: 2 hours Cooking time: 30 minutes 225g pitted dried ready-to-eat prunes, left whole 150g water 100g black treacle 50g butter, cubed 1 teaspoon bicarbonate of soda 50g dark brown sugar 2 eggs, beaten 175g walnut pieces 225g self-raising flour, sifted Put the prunes into a large bowl. Put the water, black treacle and butter into a medium saucepan on a medium heat and bring to a light simmer. Take off the heat, add the bicarbonate of soda (it will fizz up a little), and pour over the prunes.
Peel and dice the onions and crush the garlic. Put the butter and oil into a large non-stick ovenproof frying pan over a medium heat. Add the onions, garlic, bay leaf and thyme sprigs and cook for about 15 minutes, until the onions and garlic are soft. Squeeze out the potatoes a handful at a time and put them into another bowl, discarding the liquid. Season them with ground white pepper and a small pinch of salt. Remove the thyme and bay leaf from the frying pan and discard, then add the potato mixture to the pan and mix well, pressing the mixture down with the back of a spoon.
Whisk in the sugar and leave to stand for 10 minutes. Put the flour, salt and butter into a large bowl and rub together with your fingertips until you have fine crumbs. Stir in the milk mixture, then transfer to a lightly floured work surface and knead briefly until a smooth dough is formed. You can do this by hand or using an electric mixer with a dough hook. Cover the bowl lightly with clingfilm and leave somewhere warm to prove for 2 hours. Line a baking tray (24cm × 34cm) with baking paper.
Alexis and the Perfect Recipe (Cupcake Diaries, Book 4) by Coco Simon