This post is for those who have a sweet tooth and are extremely possessive about their chocolate. You know I am one (Read my older post death by chocolate ) Possessive well why not!…as there’s nothing better than sinking your teeth into a creamy bar of Dairy Milk and the scrumptious good stuff is as comforting as a warm hug on a dark day.Do you get such best friends nowadays?
Back in the olden days chocolate was a luxury and toffee was penury. My father would give me a dairy milk once a month which I unfortunately had to share with my younger sister. Being a younger sister is much more harder than meets the eye. She was tormented with the thought that mom dad had picked her up from the gutter.I had actually donated her my hair otherwise she was born bald. Most importantly whatever your elder sister said was the voice of Hilter (I know you see as a demon but all elder sisters are the same Swear ).
So back to our anecdote and to the mathematics and shrewd psychology behind divide and rule.The traditional Cadbury had 6 rows with 3 columns in a matrix.Now did i give her few rows of the bar : NO, did i give her one row of the bar : NO,did i give her one chunk to eat : NO.Well each chunk was cut into two equal pieces with accurate precision. Then half of the chunk was for my sister and the other half was for me.Wait wait….I was very just not a single inch more.Then remaining dairy milk went in to the refrigerator for the next day’s wage oops..chocolate division. This was the saga of the dairy milk which continued for 18 such days. My sister put through this sibling subjugation for six long years and then demanded her own bar or else complete dishevel would strike at home.I just used my brains she used hands.God save us from fury 🙂
To many such memories of miserly sharing and caring I write down my recipe for today. Lingonberry Douffin.
- For Douffin
- 85 ml sunflower oil
- 1 large egg
- 125 ml milk
- 1/4 tsp vanilla extract
- 200 gm Self raising flour
- 100 gm castor sugar
- 125 gm Lingonberry jam
- For Coating
- 75 gm unsalted butter
- 100 gm granulated sugar
- Preheat the oven to 190 C/170 C fan/Gas 5.
- Grease 12 holes of the muffin tray with little unsalted butter.
- Put sunflower oil ,egg , milk and vanilla extract in a large mixing bowl.Beat it with a fork until evenly blended.
- Sift in flour and castor sugar into another large bowl.Add the above mixture and stir until just mixed. Don’t stir too much but rather otherwise it will become very tough.A few lumps are good.
- Spoon half the mixture into each muffin hole.Put a slightly rounded tsp of lingonberry jam in the middle of each muffin and then cover with the rest of the mixture.
- Bake for 25 mins or until golden and risen and springs back when lightly pressed.
- While the doughnut muffins are still hot brush melted butter and roll them in the granulated sugar until completely coated.Leave them to cool on the wire rack.
