A Hippy Sponge for Cream Tea!
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 1 1/4 C of Sifted Self Rising Flour
  • 12 TBS Butter, Room Temperature
  • 1 C Granulated Sugar
  • 3 Large Free Range, Organic Eggs
  • 1 tsp Vanilla
  • 1 pint of Heavy Cream. (2 Cups)
  • 1 pint of Vanilla Ice Cream (2 Cups), softened.
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
  • Combine ice cream and heavy cream in a mixer with a whisk attachment
  • Begin whipping on low speed.
  • Add vanilla and almond extract
  • Gradually add the pudding mix and combine well.
  • Refrigerate and use as needed.

Instructions

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