sift & stir...
3
1
Preheat oven to 180C. Sift both flours, spices and bicarb of soda into your mixing bowl.
2
Whisk oil, sugar, eggs, golden syrup and then slowly combine with your dry ingredients.
3
Stir in dried fruit.
4
Line a muffin tray with 12 cupcakes and fill halfway with the batter. Bake in your oven until the top springs back (approx 15-18mins)
5
Line a lamington tray with baking paper (approx 20x30cm) and pour the remaining mixture into the tin. Bake for approx 25mins until cooked through and the top springs back.
6
While the cakes are cooking, make your custard by whisking the egg yolks, caster sugar and cornflour until pale. Heat the milk in a saucepan until it just starts to boil, and then slowly add it to the egg mixture before returning it to a low heat and stirring until thickened.
4
Allow the custard to cool. tickletheimagination.com.au 21