Appricot&Chocolate Ring

You will need
Ingredients
1/3 cup of butter (4oz)
4 cups self raising flour
4 tablespoons of sugar
2 eggs beaten
1/4 cup (1/4 pint) of milk
Filling & Decoration

2tbsp melted butter
51/2 oz of ready to eat apricots dried and chopped
31/2 oz chocolate chips
1-2 tbsp of milk to glaze 1oz of dark or milk chocolate melted
rub in method
METHOD

1.Grease your 25cm/10inch round cake tin (pan).
2.rub the butter into the flour until it resembles fine bread crumbs. Stir in sugar, eggs and milk to for a soft dough.



3.Roll out the dough on a floured surface to form a 35cm/14 inch square. Mine was a bit wonky so dont worry if you dont get an exact square
4.Brush melted butter over the surface of the dough. Mix it together the chopped apricots and chocolate chips . spread them over the dough to within 2.5 cm/1inch of the top and bottom.
5.Roll it up tightly like a swiss roll and cut it into slices of 1inch. Layer the rings in a slight tilt in the pan to form a ring shape. Brush it with milk and bake for 30mins on gas mark 4 or 180oC/350oF until golden brown. Leave it to cool in the tin for about 15mins then transfer to a wire rack to further cool.
6. Drizzle the ring with the melted chocloate and it should look something like this if not better

Lunch with a friend

I went to see my yemeni friend who was born and raised in Kenya, i know here from when i lived in london for about 6yrs or so but masha Allah a very dear friend , she made me Kenyan Buriani
it was lovely masha Allah a different taste to Desi buriani and method. I made here a cake ''choco & Apricot ring''

Stuffed Bread Rolls

these lovely stuffed bread roll are something i found on Jamila's blog first but can't stop making them since , so here are mine
1/2 bag plain flour
1-2 cups wholemeal flour
1 leveled tbsp of yeast
salt to taste
1 cup of milk

Make into dough and leave to rise, knock back and kneed before rolling out

Filling
spinach
boneless chicken
salt,pepper, garm masla, tumeric, cayene pepper, tumeric
chesse
Garlic
little flour to thicken


rolling

brush with egg yellow and sprinkle with seseme seeds and bake for around 20mins