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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Apricot Prune Slice

  • 220 g QBB
  • 60 g icing sugar
  • 1 egg
  • 280 g plain flour, sifted

  • 250 g dried apricots
  • 200 ml strong Earl Grey tea
  • 200 g caster sugar
  • 3 medium eggs
  • grated zest of 2 lemons
  • 100 g chopped pitted prunes
  • 120 ml lemon juice
  • 1 teaspoon baking powder
  • 60 g plain flour
  • 20 X 30 cm slice tin or muffin tins

  1. Place apricots and tea in small saucepan. Bring to a boil, reduce heat and cook till apricots become soft and liquid has evaporated. Let it cool and chop it up coarsely.
  2. Grease and line a 20 x 30cm slice tin.
  3. Cream the QBB and sugar until light and fluffy. Add 1 egg.
  4. Fold in sifted flour. Press into the base of the prepared tin.
  5. Bake 180° C for 15 minutes.
  6. To prepare the topping beat together the sugar, eggs, lemon zest and lemon juice. Fold in baking powder and flour.
  7. When the base is baked sprinkle the chopped cooked apricots and the dried prunes evenly and pour the lemon egg mixture over the top.
  8. Bake for a further 25 minutes or until surface is golden brown.
  9. Allow to cool completely before cutting.

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