adams: jelly

<div dir="ltr" style="text-align: left;" trbidi="on"><h2 class="coles-haptic-font method-ingredients" style="background-color: white; color: #dc281e; font-family: arial, verdana, sans-serif; font-size: 25px; margin: 20px 10px 10px;"><cufon alt="Ingredients" class="cufon cufon-canvas" style="display: inline-block !important; font-size: 1px !important; height: 25px; line-height: 1px !important; position: relative !important; vertical-align: middle !important; width: 128px;"><cufontext style="display: inline-block !important; height: 0px !important; overflow: hidden !important; text-indent: -10000in !important; width: 0px !important;"></cufontext></cufon></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtA1dY3sEy6KF90wpsYg8vDEtfoh1j0vE769MrOB6kTeeRFGA2It5DCjhxB5AJ77Ph3mVX-1o3Ii_d-eYlWAaBdkgoZCPR0raRciX0-CJX3AWTTBH-kz75T28XH9nHuP_YOMtHN25flA/s1600/Screenshot.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtA1dY3sEy6KF90wpsYg8vDEtfoh1j0vE769MrOB6kTeeRFGA2It5DCjhxB5AJ77Ph3mVX-1o3Ii_d-eYlWAaBdkgoZCPR0raRciX0-CJX3AWTTBH-kz75T28XH9nHuP_YOMtHN25flA/s640/Screenshot.png" width="640" /></a></div><ul class="ingredients" style="background-color: white; color: #666666; font-family: arial, verdana, sans-serif; font-size: 14px; list-style-type: none; margin: 3px 20px 15px 0px; padding: 0px;"><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;"></li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">2 x 85 g pkts Raspberry Jelly Crystals</li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">60 g Butter</li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">1/2 cup Caster Sugar</li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">1 tsp Vanilla Essence</li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">1 Coles Free Range Egg</li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">1 cup Self-raising Flour</li><li class="ingredient " style="background-color: transparent; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">1/2 cup Milk</li><li class="ingredient alternet" style="background-color: #f8faf5; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-bottom-width: 1px; line-height: 26px; margin: 0px; padding: 0px 0px 0px 10px;">2 cups Coles Desiccated Coconut</li></ul><div> </div><div>method</div><span class="ingredient-group coles-haptic-font" style="background-color: white; color: #dc281e; display: block; font-family: arial, verdana, sans-serif; font-size: 18px; font-weight: bold; margin-bottom: 0px; margin-left: 10px; margin-top: 10px;"> <ol class="instructions" style="background-color: white; color: #666666; font-family: arial, verdana, sans-serif; font-size: 14px; margin: 10px 20px 0px 10px; padding-left: 22px;"><li style="margin: 0px 10px 10px 0px;">Make jelly according to packet instructions. Place in the fridge for about 1½ hrs, or until slightly thickened (it should be like unbeaten egg white).</li><li style="margin: 0px 10px 10px 0px;">Preheat oven to 180°C or 160ºC fan. Grease 2 non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.</li><li style="margin: 0px 10px 10px 0px;">Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.</li><li style="margin: 0px 10px 10px 0px;">Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.</li></ol></div>

jelly cakes

2 x 85 g pkts Raspberry Jelly Crystals 60 g Butter 1/2 cup Caster Sugar 1 tsp Vanilla Essence 1 Coles Free Range Egg 1 c...

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