with special thanks to ilovefood.com.mt
Bread Pudding – Pudina tal-Hobz
2 large Maltese loaves (or equivalent), preferably a day or two old
400 g. sugar
350 g. margerine
1 grated rind of one lemon
2 tablespoons chocolate powder
100g. currants or sultanas
one packet dates (optional) cut into small pieces
some walnuts or almonds (roasted and cut into small pieces)
one small glass brandy or rum (optional)
Soak bread in water for two hours until soft, drain bread properly Add margerine and sugar. Mix well. Beat eggs and add to the mixture. Add the other ingredients. Put mixture in a container well greased and cook in a moderate oven for about an hour (Till top is brown and crispy).
Serve hot withcustard or cold on it’s own.
OR (For those on a diet)
1 large Maltese loaves (or equivalent), preferably a day or two old
1 grated rind of one lemon
1 tablespoons chocolate powder
150g. currants or sultanas
1tbsp strawberry jam
some walnuts or almonds (roasted and cut into small pieces)
one small glass vermouth
Soak bread in water for two hours until soft, drain bread properly Beat eggs and add to the mixture. Add the other ingredients. Put mixture in a container well greased and cook in a moderate oven for about an hour (Till top is brown and crispy).
15g fresh yeast or dried yeast
150ml175 ml water
400g plain flour pinch of salt
1 – 1 1/2 tsp crashed aninseed
200g castor sugar
Cream the yeast in water, sieve the flour and salt into a bowl, rub in the butter and add the sugar and ainseed make a well and add the yeast and water at least 150ml water is used but adjust this quantity to the flour, bring the mixture together, then turn on a work surface and knead until you have a pliable bread like dough, return to bowl and prove in a warm place covered, until doubled in bulk, this will take longer then bread as the sugar retards the rising,return the dough to work surface, knead briefly to knock it back, form into 4 elongated cakes and bake on a tray at 200c/400f/gas6 until cooked through, approximately 20 mins. allow to cool overnight, cut each cake into thin slices lay out on a try and bake at 180c/ 350f/ gas4, until crisp and golden checking frequently that they do not catch, cool on a wire rack
Candied Peel – Konfettura
8 or 9 oranges or tangerines
1 tsp. salt
Take only fruit in good condition, preferably untreated and organically grown,
peel and cut each whole, peel into 6 or 8 pieces, place in a bowl and cover with salted water,
leave for 2 or 3 days, drain and rinse, cover with fresh water in a saucepan,
simmer until the peel feels tender, drain again and reserve peel in a clean bowl.
Dissolve the sugar in 250ml. of water over low heat. Do not stir, but shake the pan from time to time, then bring to a boil and simmer for 10 minutes, pour over the peel, cover and stand in a cool place for approximately 4 days.
Pour off the syrup into a saucepan and bring to the boil, add the peel and let it boil until the syrup is clear and almost all absorbed by the peel, turn into a lightly buttered tin or dish, sprinkle with a little more sugar and leave to dry and candy.
Store in an airtight jar when cold and use as needed
Date Diamonds – Imqaret
For the pastry
pinch baking powder
For the Filling
some brandy or anisette
Mix margarine, flour and baking powder together and work until smooth.
Mix sugar and egg together, add to the flour and work to a smooth dough.
Leave to rest for 2 hours.
Put the dates with two tablespoons of water in a small pan and heat for a few minutes. Add zests and brandy and work the mixture with a fork. Open the pastry into long strips about lOcm wide. Brush the edges with water. Put a little filling in the centre. Fold pastry. Press both edges to keep the filling in. Using a ravioli cutter cut into large diamond shaped slices about 40cms long.
Cook in plenty of hot oil until golden brown.
15g. fresh yeast or the equivalent in easy blend or dried yeast
150 – 175 ml. warm water
200g. plain flour
pinch of salt
Cream the yeast in water, sieve the flour and salt into a bowl, add the semolina rub in the butter, add the yeast and enough water until you have a pliable but rather dry dough, work a little dough at a time, keeping the rest in a refrigerator to retard the rising, roll out very thinly on a floured board and cut into rounds using a plain 5m cutter, prick each biscuit with a fork and lay on a floured baking sheet, bake at 200c / 400/ F/gas mark 6 until just coloured, cool on a wire tray, when completely cold store in a airtight tin
450g dried chestnuts
1 heaped tbsp cocoa
A piece of tangerine peel finely chopped
Wash the chestnuts thoroughly.
Place them in a large bowl and cover them with water. Leave to soak overnight. Next day remove any loose pieces of skin. Preserve water for boiling the chestnuts. A pressure cooker will save much of the cooking time. Follow instructions given with pressure cooker. in any case allow to boil until tender. Add the other ingredients and continue cooking for about half an hour. If the stew is still watery at this stage reduce it by further cooking. taste for sweetness and add more cocoa, if necessary.
Serves 4 – 5
200g blanched almonds
200g plain flour, sifted
250g caster or golden caster sugar
1 scant tsp cinnamon
Orange flower water
Grated rind of 1 lemon, 1 orange and 1 tangerine
honey and additional almonds
Lightly toast the almonds. Grind coarsely. Mix with the flour, sugar, cinnamon, rinds and a little orange-flower water. Add just enough water to make a stiff dough. Knead lightly until well amalgamated and shape into ovals, approximately 17.5 cm long, 5 cm wide and 2 cm thick. Place on greased and floured baking trays and bake at 190′C/375′F/gas 5 for about 20 minutes. While still hot, spread with honey and press on the almonds
Carob Sweets – Karamelli tal-Ħarrub
Carob Syrup – you can find how to make carob syrup under the Syrups & Broths page
Boil some carob syrup in a pot over fairly high heat and stir continuously until the mixture is dissolved, caramelised and reaches a hard-crack stage.
Pour onto a piece of glass or marble. Let cool and cut into small squares.
When cold the caramel hard toffee are wrapped in greased proof paper to avoid becoming sticky
For the Filling:
zest of lemon, orange and tangerine
50g. very finely chopped candied peel
pinch of ground cloves
For the Pastry:
2 egg yolks
Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil. After boiling thicken with semolina, adding only a little at a time. Continue cooking tor a few seconds and leave to cool.
Rub the margarine into the flour, and bind with the yolks and a little water. Leave the pastry to set for two hours before using. Roll out the pastry into long strips of 8cm by 15cm .
Put some filling in the middle, the whole length of the pastry. fold the pastry.
Now bring the two ends of the pastry together to form a ring. sprinkle a baking sheet with semolina, put the rings on the sheet and bake in a moderate oven for 25 minutes. Before cooking, take a sharp knife and lash the pastry in different places.
Qubbajt – Maltese nougat
800 g sugar
300 g roasted almonds or hazelnuts ( or you can use sesame seeds)
1 tsp freshly powdered cinnamon
Oil a shallow baking tray and line first with greaseproof, then a sheet of rice paper
Dissolve the sugar in 250 ml water over low heat in a heavy saucepan, shaking but not stirring, boil to 154 c, lightly grease a marble or other slab with a little oil mixed with water and spread the nuts over it, sprinkle the cinnamon, then pour the hot syrup turn and work the mixture with two spatulas, when it starts to harden spoon it into the rice paper case and leave to cool, remove the greaseproof and leave the
2 cups sugar
1½ cups light corn syrup
¼ teaspoon salt
¼ cup water
2 egg whites
½ teaspoon pistachio flavour
green food colouring
4 tablespoons butter
1½ cups toasted pistachio
Prepare an 8 x 8 inch pan by covering it with non-stick aluminum foil or potato starch wafer both at the bottom and on top. Combine the sugar, corn syrup, salt, and water in a large saucepan over medium high heat. Stir until sugar is dissolved and continue to cook until mixture reaches hard-ball stage, 120°C.
While mixture is cooking, place egg whites in large bowl of stand mixer and whisk until they hold stiff peaks. When sugar syrup has reached 120 degrees, remove from heat and slowly pour one quarter of the mixture into the stiff egg whites, with the mixer running constantly. Continue beating until the egg whites hold its shape. Return the saucepan with the remaining syrup to the stove and continue to cook over medium high heat until the mixture reaches 150 degrees, or hard-crack stage.With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff. Add the flavouring and a few drops of food coloring gel or paste to tint the nougat a delicate green. Add the softened butter and beat until the candy is very thick and satiny. Add the nuts last and stir until combined. Spoon the nougat into the prepared pan and press it smooth and evenly. Allow to set to room temperature and cut into small squares to serve.
For the Pastry
400g. plain flour
200 ml. cold water
125 – 50g. margerine , or lard , or butter
salt and pepper
3 eggs beaten
Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough, knead well leave to rest for about 90 minutes.
When rested, roll stretch and pull the dough on a floured surface, into long strips, spread half the fat over the entire lenth of dough, first with a palette knife then with clean hands, take one end of the dough and roll it up like a swiss roll, make it uneven turning it tightly sometimes then more loosely, rest it in the fridge.
Repeat the rolling and sometimes so that the roll is once more a long strip, spread the remaining fat, roll it up again like a swiss roll this time in a different direction from the first roll, all these rolling enhance the flakiness of the finished pastry, rest it again.
Mash the rikotta with the salt and pepper, add the beaten eggs, cut off pieces of dough the size
of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc.
Place a spoonful of rikotta mixture in the center, close the dough around it and seal the edge with your fingers, place on a lightly oiled baking sheet and bake on 200′c / 400′f /gas 6. for 25 minutes or till golden.
Best eaten hot You can use minced beef, peas and onions, or anchovy, filling instead of rikotta
For the sponge
200g caster sugar
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon rind
200g self-raising flour
For the prinjolata filling
1 tablespoon whisky
50g pine nuts, chopped and roasted
50g glace cherries, chopped
2 tablespoons chocolate chips
250g softened margarine
2 tablespoons icing sugar
1 tablespoon vermouth
1 teaspoon vanilla extract
Frosting / Icing or 100 gr dessert topping mix or 250ml cream whipping
50 gr of whole pine-nuts
50 gr of halved candied cherries
50 gr of grated dark chocolate
Prep:30min › Cook:25min › Extra time:15min preserving › Ready in:1hr10min
- Preheat the oven to 200 C / Gas 6.
- For the sponge: Beat together using a mixer the eggs, sugar, vanilla essence and grated lemon rind for about 8 minutes or until a smooth soft mixture is formed.
- Add the flour to the mixture and mix with a wooden spoon. Pour the mixture into a greased cake tin.
- Bake the sponge until a skewer inserted near the centre comes out clean, about 25 minutes. Remove to a rack to cool completely.
- For the prinjolata filling: Break the sponge into very small pieces in a large bowl. Sprinkle the whiskey over the sponge pieces. Add the chopped pine nuts, glace cherries and chocolate bits; mix well.
- Using a mixer, beat the margarine and sugar until a smooth mixture is formed.
- Add the creamed mixture, vanilla extract and vermouth and beat together using a mixer.
- Mould the mixture in the form of a dome and place on a plate.
- To decorate: cover the prinjolata with the frosting and put the whole pine-nuts, chocolate flakes and cherries on the cream. Melt some chocolate and spread it over the prinjolata for an added effect
- Put the prinjolata in the fridge and let it cool down for some 5 hours before you serve it.
For the pastry
350 grams castor sugar
800 grams plain flour, sifted
400 grams butter
Grated rind of 1 lemon
4 egg yolks, beaten
Malta honey and pistachio nuts or additional almonds
For the almond paste
600 g castor or icing sugar
2-3 egg whites
Grated rind of 1 lemon
A few drops orange flower water
600 grams almonds, ground
To finish Glacé icing: Royal icing, Small Easter egg
To make the pastry mix the flour with the sugar, then rub in butter until the mixture looks like fine crumbs. Add the yolks and the grated lemon rind, then mix a little water to get a workable dough. Leave the mixture to chill. Add the lemon rind and orange flower water to the almonds and bind with the egg whites. Roll out the pastry mix and cut out the shapes you want. When doing this cut two shapes for each figolla as they will be sandwiched with the almond paste. Lay the first shape on a floured and greased baking tray, spread with the almond paste made previously, leaving a small margin. Put the second shape on the previous and press the edges together. It would help if you were to wet the edges with a pastry brush to ensure binding. Bake at a temperature of 200°C/400°F for five minutes and then at 180°C/350°F, for about 20 minutes until pale golden. Let to cool on the tray. When cooled, coat with the glacé icing then decorate with some royal icing in an other colour, but do not overdo it and make it look gaudy. While the icing is soft push a foil-wrapped egg into the pastry. If you are making human shapes it is traditional to put the egg in the middle of the man’s or woman’s tummy. Then finish with some ground almonds. Since ground almonds are quite expensive some substitutes, such as tiny sugar-coated eggs can be used, although these might not be as traditional.
Hobz ta’ San Martin
400g plain flour
1 sachet instant yeast
Few drops of Vanilla essence
250ml tepid milk
Mix well flour and Margarine then add the yeast, sugar , vanilla, and stir well. Then add the tepid milk
to make dough and knead well by hand for around 10 to 15 minutes, or until dough is elastic.
Leave to rise for around an hour, (by then the dough would have doubled in size) then knead the dough again until it becomes elastic once again. The shape into small buns leaving enough space between the buns since these will grow in size over the next hour. In the mean time prepare the glaze by melting the sugar in the water until it becomes like a syrup. Glaze the buns with the syrup and place in preheated oven for around 20 minutes or until golden brown. Slight variations to this recipe include, sprinkling the buns with sesame seeds and / or sticking a liquorices in the middle of the bun.
Torta ta’ San Martin
200 g Shelled Hazelnuts
200 g Shelled Walnuts
200 g Pitted Dates
2 Eggs Separated
2 tablespoons Milk
5 tablespoons Flour
1/4 tsp ground cloves
5 tablespoons Sugar
1 14cm square tin
Margarine for greasing
Handful Whole Almonds to decorate
75 g Sultanas
50 g Candied Peel
100 g Chopped Figs
Pre-heat the oven to Gas Mk 4 /180c Grease the tin and sprinkle it with flour shaking off any excess with an electric whisk beat the egg-whites until they are fluffy Then add the yolks, sugar, flour and milk. Combine them well and then fold in the dates, figs, nuts, sultanas and candied peel Pour the mixture into the tin and bake for 30 minutes. Place some the almonds on top arranged in a circle. Don’t let the pie cool in the oven. Bring it out, leave it in the tin for ten minutes until it has steamed off and then turn it onto a wire rack to cool.
Fruit Gelatin or Fruit juice
biscuits or fingers
Place the cake in an even layer at the bottom of a deep perspex bowl, sprinkle or brush with sweet vermouth. The amount of vermouth you put will make a difference as to how strong an alcohol taste in the finished trifle. I don’t mind an extra sprinkle . The spirit used can also The next layer is made from custard. You can use lemon or chocolate or strawberry custard, I normally put thin layers of cake between each layer of custard just to make the trifle slightly heavier and keep the different layer more separate. The size of your bowl will determine how thick your layers need to be and how many layers you will have. Fresh cream, or whipped cream are normally used to decorate the last layer. You can use ricotta, using a mixture of ricotta, nuts (hazel nuts and almonds- crushed), candied peel, and candied cherries. The assembled Trifle is covered and placed in the refrigerator for at least 8 hours and up to 24 hours to allow the flavours to mingle.
Put the sugar in a food processor and the eggs slowly, 1 every five minutes. Insert the flour, flavouring and whole cloves. Bake in the oven at a medium temperature for 15 minutes. Before serving place some icing on top.
Chocolate Coconut Balls
50g grated milk chocolate
2 packets sweet plain biscuits crushed (I use morning coffee)
2 tbs cocoa
200ml sweeted condensed milk
You can crush biscuits by placing them in a plastic bag and crushing them with a rolling pin Take all the ingredients and place in a bowl, mix very well.
Take a small amount of mixture and roll between your hands to form a ball Dip the ball in coconut so it is covered in coconut flakes on all sides Repeat this till you finish off all the mixture
2 Packets biscuits plain (you can use Morning Coffee or Digestive)
1 large tin Condensed milk
100g Glace cherries
100g Candied peel
150g Hazelnuts and Almonds (crushed)
100g Bar Milk Chocolate
Crush the biscuits Chop the nuts (make sure they are roasted beforehand) Mix all ingredients (except Bar Milk Chocolate) by hand in a large bowl. Shape Mixture to form the log and wrap in a greaseproof paper. Put into the fridge and leave it for 12hours to harden. Remove the log shaped mixture from paper. Melt the chocolate in a bowl over boiling water and cover to decorate the Christmas log.- you can use flakes of hardened choc to add texture to your Christmas log
Biskuttini tal-Lewz Morr
400 g ground almonds
400g castor sugar
4 egg whites (beaten)
25ml almond essence (small bottle)
Mix everything together, till the sugar disappears, and the mixture gets sticky. Roll into small balls, put on pan over rice paper, then put 1/2 blanched almond or glace’ cherry on top. Bake at a temperature of 180C for 15 minutes if you like them soft, if you want them harder cook longer.
Apple Pie – Torta tat-Tuffieh
250g cold butter, cut into small pieces
450-500 gr flour
1 sachet baking powder + lemon juice
1.5 to 2 kilograme apples, peeled and grated
2-3 tablespoons of sugar for the apples
Combine flour, salt, and sugar and add butter – mix with your hands until mixture resembles coarse meal, with pea size pieces of butter. Add the rest of the ingredients.
Gently shape the dough, wrap in plastic wrap and refrigerate for 30 min.
As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Add filling to the pie.
For the top of the pie you can cut some pieces of dough or cover all the pie.
A lovely coating for a pie can be achieved with a simple egg wash.
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk
Beat the egg yolk with cream and brush on the surface of the pie with a pastry brush.
TORTA TAL- LEWZ
For the pastry
400g Plain flour
1/2 tsp Baking powder
190g Margerine or butter (STORK)
120g Caster sugar
Juice & rind 1 orange
1 Egg yolk
1/2 tsp Vanilla essence
For the filling
600g Icing sugar
600g Pure ground almonds
1/2 tsp Vanilla essence
Rind 3 lemons
Sift together the flour & baking powder.Add the sugar and margerine and rub together till it forms crumbs Add the orange rind and juice , egg yolk and essence and mix to a smooth dough.
Refridgerate before using. Use the pastry to line a cake tin sized 31 x 24cm or 12x 9 1/2 inch. Bake for 1hour 15 minutes at a temperature of 150°c
For the filling
Mix together to just incorporate all the ingredients together ( do not over mix ) then place into the pastry case. If you wish, you can add whole cherries , almonds or candied peel into this mixture too. Bake for 1hour 15 minutes, at 150°c. Cool and leave for one day before decorating.
800g ghagina helwa
100g lewz imfarrak shih
6 abjad tal-bajd
Qoxra ta lumija mahkuka
Likur li tiggosta abjad
Chestnut Pie – Torta tal-Qastan
400g. dried chestnuts
600g sweet pastry
25g drinking chocolate
pinch cinnamon and cloves
Wash chestnuts carefully. Soak in plenty of water for 10 hours. Put all other ingredients in the pan and bring to the boil. Continue cooking till the chestnuts are soft.
Pass through a sieve. Add just a few spoons of the cooking liquid to the pastry, put in the mixture, and cover the top with strips of pastry. Bake in a hot oven.till golden
100g white sugar
130g light tahini (sesami paste)
6 Tbls. water
whole roasted almonds
On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve but stop one its starts boiling. Boil until sugar thermometer shows 140 degrees Celsius. Meanwhile in a heat proof bowl mix the tahini, vanilla and almonds. As soon as the temperature of the sugar and water reaches 140 degrees Celsius, pour this on the tahini mix. As you’re doing this stir very well. In a very short while it will harden into a thick confection. Transfer to an airtight container and leave to cool. Some sesame oil may ooze out of the helwa but this does not impair in any way the marvelous taste.
1 Lb Almonds
1/2 Lb Sugar
3 Egg whites
1/2 Cup Sugar for glazing (put it in a flat plate for rolling)
Silver mini dragees
To prepare the paste, boil the almonds and remove the peel.
Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely.
Put the chopped almonds in a bowl, add the zest of the two lemons, the sugar and egg whites.
Mix until the egg whites dilute the sugar and the mixture becomes a paste.
Take a lump of mixture in your hand, roll it into a ball the size slightly smaller than a golf ball.
Roll the ball completely into the sugar and place it on a baking sheet.
Slightly insert a silver ball on top of each ball/cookie.
Bake for 30 mins. at 375F
Pasta Frolla – Almond Fingers
350g plain flour,
1 tsp bicarbonate of soda,
175g sugar, zest of one lemon/orange,
add 175g of margerine and mix till mixture resembles fine breadcrumbs.
Add two egg yolks, some vanilla essence and add a few tbs of water to form a soft dough.
Refridgerate for at least one hour.
Mix 175g pure ground almonds,
2 egg whites,
juice of half a lemon;
Line a dish with baking paper. Cut into fingers and sandwich pieces of pastry with the almond filling in the middle. Place the cut pieces on the dish. Bake for around 30 minutes on 150 (fan electric oven). Cool and cover with pink (mix 300g icing sugar with 2 tbs warm water and colour) or chocolate glace icing (just add 2 tbs of cocoa powder to the icing mix).
For the pastry
500 gr flour
150 gr butter
200 gr sugar
75 mls water
200 gr ground almonds
200 gr sugar
Lemon & Orange zest
1 egg white
Prepare the pastry; rub with the flour until it resembles fine breadcrumbs.
Dilute the sugar with the egg & water; pour onto the flour mixture & knead into soft pliable dough.
For the filling, knead all the ingredients together into fairly stiff dough.
To prepare the pastries; flatten the pastry on a lightly floured surface with the palm of your hands into a rectangular shape. Roll the filling into a thick roll and place in the centre of the pastry. Fold the sides to cover the filling and press to seal the filling.
Roll again and flatten slightly. Cut into 3 cm. thick slices. Roll the centre of the slice to obtain a cylindrical shape with thicker edges. Pinch the sides so that to obtain a bone effect.
Bake at a temp of 175°c for approx 25min. Allow to cool before brushing with white chocolate to decorate.
sweet shortcrust pastry.
cooked sponge cake
60g candied cherries
grated lemon rind
1 egg beaten
1. Prepare the pastry. Grease a loaf tin or else line it with baking paper. If you will be using baking paper, it will be easier if before lining the tin you wet it slightly. On a lightly floured surface roll it out quite thinly and line a loaf tin with it. You have to leave some pastry for the top.
2. Slice thin slices of sponge cake and spread some apricot jam on them.
3. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry
4. Put the ricotta in a mixing bowl. Add the sugar and liqueur. Mix well till you have a creamy texture.
5. Quarter the cherries and add them together with the vanilla essence and the grated lemon rind to the ricotta mixture. Mix well.
6. Slice some more slices of sponge cake.
7. Preheat the oven Gas Mark 4/1800C.
8. Fill the loaf tin with the ricotta mixture. Smooth the top and cover it with the sponge cake slices. Spread some more jam on them.
9. Moisten the edges of the pastry with a little water. Cover with the remaining pastry. Seal well and trim the edge
10. Make some slits in the top and brush with beaten egg and bake for around 60 minutes in the preheated oven.
11. Leave to cool completely before removing from the tin and slicing it.
Qagħaq tal-Ġunġlien (Maltese Biscuit Rings with Sesame Seeds)
250g plain flour
7g baking powder
Pinch of salt
Pinch ground aniseed
Pinch ground cloves
85g butter, at room temperature, cut into cubes
1 Tablespoon vegetable oil
3 tablespoons water
Grated lemon rind
Grated orange rind
Preheat the oven to 180°C.
In a mixing bowl mix flour, salt, sugar, baking powder and spices, add the butter and rub into the mixture until it resembles breadcrumbs.
In a separate bowl crack the egg, add the oil, water and lemon and orange rinds and mix them well.
Add to the flour/butter mixture and mix by hand until you get a soft dough. Shape into a ball.
Put the sesame seeds in a plate.
Dust your hands with flour and get some dough (about the size of a golf ball) and roll into a long fingerlike shape, carefully place the dough into the sesame seeds and turn slowly to coat. Shape into a ring and transfer to a buttered and floured baking tray.
Bake for about 20 minutes. Let cool down and serve.