Prepare the scone dough as explained on the GoldenCloud pack, divide between the prepared dishes or tin and press out thinly and evenly to line the bases
using your finger tips, rub the butter or margarine into the GoldenCloud Scone Mix, add in the mashed banana and roughly chopped chocolate, and gently mix through to evenly distribute the ingredients
Mix the GOLDENCLOUD Scone Mix and coconut together. Beat the water and egg together and cut into the dry ingredients, using the edge of a knife or pallet knife to combine
Place the GoldenCloud Scone Mix into a medium sized mixing bowl. Add sugar and balsamic vinegar and cook until they turn sticky and start to caramelise
1) Preheat oven to 200 °C. 2) Rub the soft butter into the GoldenCloud Scone Mix until mixture resembles fine breadcrumbs. 3) Beat the egg and milk together and mix into dry ingredients as per instructions on Goldden Cloud pack. 4) Divide the dough into equal sized balls and place in a greased round cake tin, 2 cm apart. 5) Heat the cream, butter, garlic and herbs together in a small heavy-based saucepan over a low heat until luke warm. 6) Pour over the dough and bake for 25 minutes, reduce oven temperature to 160 °C, cover with foil and bake for another 15 - 20 minutes or until a skewer comes out clean when inserted
Roll the dough out on a floured surface into a rectangle. Mix all the ingredients together. 1 Preheat oven to 180 °C. 2 Rub the butter into the dry GOLDENCLOUD Scone Mix until mixture resembles fine bread crumbs. 3 Beat the milk and egg together and cut into the dry ingredients, until a soft dough is formed. Cut roll into 2 cm thick slices and place sliced side up in the prepared dish. 5 Bake pudding for 30 - 35 minutes or until dough is golden and a skewer comes out clean when inserted
