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| Stirring the rice bubbles together |
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| In the fridge ready for school lunches |
Tonight was Eli's baking time. I had told Rachel at church that this recipe only takes 5 minutes to do. Well it took 7 and that was with Eli doing it.
We had a very busy day with Father's Day. A Fantastic service at church where all the men had a paintball competition with a big bulls eye out the front of the church. Then we spent most of the afternoon at Freeman's in Lyttleton listening to live Jazz - a favourite thing to do.
When we got home Eli still had to do his baking, he put it off this afternoon. So Aaron is on the XBox, Jakob is relaxing in a bubble bath and Eli baked. I think Eli likes baking as he really likes licking the bowls and pots!!
Rice Bubble cake (I originally got the recipe off my friend Delwyn years ago, but it is around everywhere)
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| Scraping out the bowl |
8 Cups of rice bubbles
7oz butter
8 Tablespoons sugar
3 Tablespoons honey (we use Dirk's Kaiapoi honey)
Put the rice bubbles in a big bowl. Put all the other ingredients in a pot on low on the stove. Let it melt and the sugar dissolve, turn it up a fraction until bubbling. Stir every 30 seconds and watch it bubble and turn golden brown.
Pour mixture into rice bubble and mix really well. Tip into a lined tin (I use an old fashioned sponge roll tin but if your tin is square it will just make the biscuit a bit thicker at the end). Press it really really hard into the tin (TIP - dampen the ends of your fingers before doing this and then it wont stick to you). Cut immediately and put in fridge to set (30 minutes). Store in the fridge and enjoy.
I also have a version of this that is dairy free so good for allergies as no dairy, egg, gluten
