Spinach, Pine Nut and Feta Buns

For Breadmaker

Ingredients:
1 cup warm water
3 cups strong plain flour
1.5 tsp salt
2 Tbl butter
3 tsp sugar
2 Tbl Greek yoghurt
2 tsp yeast

Method:
Pre-heat oven to 220 degrees.
Add all ingredients to Breadmaker and set to dough setting.
Allow to rise in a warm spot.
Knead briefly and roll out to 30 cm x 40 cm rectangle.

Toppings:
Scatter with spinach leaves, pine nuts and feta.
OR Spread garlic paste and cover with grated cheese.

Roll dough tightly and slice into scrolls. Place on baking tray 1 cm apart and allow to sit for a further 30 minutes.
Bake for 20 minutes.

Chocolate Pudding with Pear

Ingredients:
125 g plain flour
Pinch salt
125 g caster sugar
3 tsp baking powder
3 Tbl cocoa powder
125 mL milk
85 g butter, melted
2 eggs
1 tsp vanilla extract
Two pears, peeled and chopped (or tinned equivalent)
Topping:
180 g soft brown sugar
2 Tbl Cocoa powder
1 cup boiling water

Method:
Pre-heat oven to 160 degrees (fan forced)
Grease one medium bowl (1.5 L oven-proof bowl)
Sift flour, salt, sugar, baking powder and cocoa powder into a bowl.
Combine milk, butter, eggs and vanilla in a large bowl and whisk until combined.
Mix together wet and dry ingredients and stir until smooth. Add pears and fold through gently.
Spoon mixture into 1.5 L bowl.

To make the topping, combine brown sugar and cocoa powder in a bowl. Sprinkle over the pudding and pour 1 cup of boiling water on top.
Bake for 45 minutes until risen and firm to the touch.