Our Top 3 Baking Recipes Ever

3-Ingredient Lemonade Scones

Makes 15

INGREDIENTS

3 cups (450g) SASKO Self-Raising Flour

1 cup (250ml) Parmalat cream

1 cup (250ml) cold Sprite lemonade

2 tbsp milk

METHOD

Preheat oven to 180°C.
Combine the flour, cream and lemonade in a bowl and mix until just combined. **Do not over mix, it will make the scones dense. The dough should be soft and fairly sticky.
On a floured surface gently pat the dough down to 2.5cm thickness.
Use a 6cm round cutter to cut the scones. (You can use a glass if you don’t have a cutter)
Flour the cutter/glass in between scones so that the dough doesn't stick.
Brush the tops lightly with milk.
Place the scones on a lined baking sheet, slightly touching each other (they help each other rise) and bake for 10-12 minutes until golden.
Allow to cool slightly. Serve with whipped cream and jam. ENJOY!

3-Ingredient Banana Bread

Serves 10

INGREDIENTS

5 medium overripe bananas + 1 ripe banana to garnish

1 tin condensed milk

2¼ cups SASKO Self-Raising Flour

METHOD

Preheat the oven to 180 and grease a loaf tin.
In a large mixing bowl, mash the bananas lightly using a fork.*Chef’s Tip: If your bananas are underripe, place them on a tray in their skins and bake at 180 for 15-18 minutes until blackened on the outside and soft on the inside.
Pour in the condensed milk and mix well.
Sieve flour over condensed milk-banana mixture and fold in until just combined.
Pour the batter into a greased loaf tin. If desired, arrange two banana halves over the top of the loaf.
Bake for 60 minutes or until a skewer inserted in the centre comes out clean. If the top becomes too dark during cooking time, cover with foil.
Allow the loaf to cool in the tin for 5 minutes before transferring to a wire rack.
Slice the banana bread while still warm, spread generously with butter and ENJOY!

2-Ingredient Dough Jam Doughnuts

Makes 8-12

INGREDIENTS

3 cups SASKO Self-Raising Flour

1½ cups plain yoghurt

3 cups vegetable oil, for frying

1 cup castor sugar

1 cup strawberry jam

METHOD

Sift the flour and gently fold in the yoghurt until the mixture forms a dough.
On a floured surface, knead the dough by hand for 5-8 minutes. If the dough is too sticky, add more flour, a little at a time, and knead until smooth.
Divide the dough into 8 evenly-sized pieces and roll into balls.
Heat the oil to 180°C in a large pot.
Deep fry the doughnuts, one at a time, turning often, until golden all around and cooked through. Remove with a slotted spoon and immediately roll in the castor sugar.
Spoon the strawberry jam into a piping bag and snip off the end.
Use the back of a wooden spoon to poke a hole into the side of each doughnut. Pipe the jam into the hole of each doughnut.
Serve immediately and ENJOY!