Tuesday, January 31, 2017

Sticky Toffee pudding

I can’t let this month go without a post. My first post for this year. This post has been in my drafts since Christmas, I was going to post it as a holiday indulgence but it took me 6 weeks to finally sit down and publish it. Anyway better late than never ! I know this is the month of  New Year’s resolution and maybe some of you maybe trying  to eat healthy and stay away from Indulging, but once in a while cheating is okay. To ward off the winter blues we need some indulgence and this is a perfect recipe for it. 

         I made this dessert for a dinner party and this was a big hit and usually crowd pleasing recipes like this, especially desserts makes it's way to the blog for my own reference.

           I have posted  a sticky toffee pudding recipe as a guest post for Manju’s blog long time back but this is a different recipe. It’s so easy to make and tastes divine !

Recipe source –here


  •          Unsalted butter – 55 gm
  •         Eggs – 2 large
  •          Demara sugar – 200 gm
  •          Self -raising flour – 200 gm
  •          Black Treacle – 2 tbs
  •          Dates(  pitted) – 200gm Black treacle – 2 tbs
  •          Golden syrup – 1 tbs
  •          Vanilla extract – ½ tsp
  •          Baking soda – ½ tsp
  •          Boiling water – 1 ½ cup /300 ml          
·         For the sauce

  •          Light muscuvado sugar – 125 gm
  •          Unsalted butter – 125 gm
  •          Double cream – 190 ml
·          Method

  •          In a bowl place the dates and add boiling water and baking soda to it. Keep it aside for few minutes and then blend it to a smooth puree.
  •       Meanwhile cream butter and sugar in a mixing bowl. Add in eggs and beat in slowly.
  •         Add treacle, golden syrup, vanilla and beat until mixed.
  •        Add the flour and  fold in.
  •          Add the dates puree to the batter and fold in.
  •         Pour the batter into a greased 8 inch cake tin or 6 individual pudding bowls.
  •          Bake it in a preheated oven at 200 degree C for 20- 25 minutes or until a tooth pick inserted comes out clean. Let it cool down for sometime.
·         Toffee Sauce
  •         Place  light muscuvado sugar, butter and cream in a saucepan on a low heat until the sugar dissolves and the sauce gets a toffee flavour.
  •          Serve the warm  pudding with sauce and a scoop of vanilla  ice -cream !

Tuesday, December 13, 2016

Warm chocolate pudding

Hello …
It has been more than three months since my last post, so I thought I should come back and say a quick hello to you all and wish you all a great festive season ahead!  Hope you all gearing up for Christmas and New Year. I am also looking forward to the school holidays and time off work.  

Today’s recipe is a hot chocolate pudding, perfect dessert to indulge during the festive time. It’s quick ad unbelievably easy. Two weeks back we went to a restaurant to eat some Chinese with friends and the kids ordered this chocolate pudding for dessert. I was trying hard to be good and made up my mind not to order any dessert for myself  but after tasting a spoonful from my boy’s plate I couldn’t resist it, so me and my friend had to order one for us ! It was a lovely dessert with gooey chocolate heaven in the middle…perfect dessert for chocoholics like me. The taste was still lingering in my taste buds so I had to recreate it as soon as possible. I checked few recipes online and all seemed easy, otherwise I wouldn’t have dared to make this on a Thursday night when I felt like eating a pudding after dinner! I whipped up everything before serving dinner and popped it in the oven and by the time we finished dinner pudding was ready. 

Caster sugar – 90 gm
Butter – 150 gm
Egg yolks – 3
Large Eggs -3
Dark chocolate – 150 ( I used 120 gm of dark chocolate  ( 70 % cocoa ) and 30 gm milk chocolate )
Plain flour – 1 tbs


  • In a heat proof bowl, melt chocolate, butter and caster sugar on top of a simmering pan of water.
  • Add egg yolks, eggs and beat well. 
  • Finally add plain flour and fold in. 
  • Pour the batter into greased ramekin bowls and refrigerate for 25 minutes. 
  • Put the bowls in a pre- heated oven at 180 degree C for about 12- 14 minutes. Let it stand in the bowl for 2 minutes. 
  • Run a knife around the bowl, the pudding should easily come off the bowl. Serve it with some vanilla ice cream!

Before I sign of let me wish you all Merry Christmas and a Happy New year !

Thursday, September 1, 2016

Fruit scones

I cannot believe the summer holidays are nearly coming to an end. 6 weeks has flown by and we had a great summer despite not going home this time.  The highlight of the summer holiday was our trip to Lake District, a trip to remember and cherish. A place surrounded by mountains, valleys and lakes, where beauty meets serenity. We could spend hours just sitting by lakes and doing nothing. It was one of the most relaxing holidays ever. I really didn’t want the holiday to end!  Sharing few picture of the holiday below.

Weather has been great this summer, the sunshine really uplifts our mood and spirit and I have done lots of baking this summer. Scones are something that we always like to order with our afternoon tea when we are out and about  and we love it so much so I decided to bake scones one day with  my little boy. We don’t compromise when it comes to taste, so I bought clotted cream and strawberry jam to pair with the scones and we relished it with our tea for 2-3 days.  It tastes better the same day but if using it next day, warm the scones in an oven at a low temperature.

Recipe source -  Mary Berry

Ingredients ( makes 11- 12 scones )
Self -raising flour – 350 gm
Cold Unsalted butter - 75 gm
Baking powder – 1 ½ tsp
Caster sugar – 30 gm
Raisins – 75 gm
Milk – 100ml
2 eggs

  • Place  self -raising flour into a bowl.
  • Add butter cut in cubes and rub it until it resembles bread crumbs.
  • Add baking powder, caster sugar, raisins, 2 tbs of beaten egg, 100 ml of milk and knead everything together to make a soft but not sticky dough. Add more milk if needed.
  • Gently roll the dough into a 2 cm deep rectangle and cut out rounds with a 6cm cutter. Roll out the left over dough again and cut out rounds again.
  • Place it on a baking tray lined with baking paper, leaving spaces between the scones.
  • Brush the top of the scones with the reserved egg.
  • Bake in a preheated oven at 220 degree C for 10- 12 minutes or until golden brown on top.
  • Cool on a wire rack.
  • Serve with clotted cream and jam. Enjoy !                                                                                                

Tuesday, August 9, 2016

Swiss roll with strawberries and fresh cream

Baking is therapeutic to me, no matter however tired I am I can bake even from my sleep. Now that it’s summer holidays time is perfect, with lots of free time in hand and enthusiastic  boy  at home I look for any excuse to bake. He loves baking too, maybe more than baking he likes to eat what we bake :)

Whenever we go to friends place we take the opportunity to bake something to take with us. Since it’s summer and strawberries are in abundance in supermarkets I wanted to bake something summery yesterday to take to a friends and after brainstorming for a while we settled with this swiss roll.  It’s such an easy thing to whip up and tastes really awesome. Believe it or not, it was so good that I baked another swiss roll again today and that’s all gone too !

Self-raising flour – 100 gm
Caster sugar – 100 gm
Butter – 100 gm
Baking powder – 1 tsp
Salt – pinch
Eggs – 2 large
Vanilla extract- 1 tsp

 To spread
Strawberry jam – 2 tbs
Double cream 250 ml
Icing sugar – 2tbs or according to your sweetness
Strawberries – 150 gm

  • Beat butter and sugar until mixed.
  • Break eggs and beat for a minute or so.
  • Add vanilla extract and beat.
  • Finally add the dry ingredients and beat until mixed.
  • Spread the batter evenly in a Swiss roll tin/ bakeware and bake at 160 degrees for 15 minutes.                                                                                      
  • Invert the Swiss roll onto to baking paper and roll it tightly while it’s hot.                                                                                                                                      
  • Let it cool down
  • Once it’s cool, unroll the cake from baking paper.
  • Spread jam evenly on top.
  • Beat the cream with sugar and spread it on top of jam.
  • Finally chop strawberries and sprinkle it on top of cream layer and then roll it back again.                                                                                                                                                                                                         
  • Chill it in the fridge until it’s ready to be served !   

Wednesday, August 3, 2016

Nankhatai/ Indian short bread cookie

Hope you all are doing well. I haven’t disappeared anywhere, I am very much here. As much as I want to share recipes here, I really can’t fit in time for blogging. But rather than abandoning the blog forever I would try and update it whenever I can.

It’s finally summer holidays here and unlike every year we didn’t go to India this year but stayed back hoping to enjoy British summer. It’s a shame that the school holidays is in July -August, so past few years we have been missing  British summer and  in India it’s Monsoon time. So basically we never get to enjoy summer at all, by the time we come back it’s almost autumn again. So I really hope British summer won’t let us down! So far we did get few glorious days and we have been enjoying the sunshine. I hope it continues like that.

Today’s recipe is Nankhatai, believe it or not   I had serious troubles to get this cookies right. I followed many recipes but my cookies always came out flat ! It tasted nice but I didn’t get the nice dome shape. When I was almost about to give up on this cookie I remembered that one of my friend has baked this cookie before and it was perfect. So I rang her and got  the recipe. I was still apprehensive about how it’s going to come out, I watched like a hawk near the oven door and voila my cookies came out perfectly. It not only tasted nice but had the beautiful shape I wanted.

Ingredients( makes 16-18 cookies)
Plain flour – 1 cup /120 gm

Baking soda – ½ tsp
Salt – a pinch
Ghee/clarified butter – ½ cup /100 gm
Powdered sugar – 60 gm
Cardamom powder – ½ tsp
Pistachios – few ( crushed)


  • Sieve flour, baking soda, cardamom powder, salt and keep it aside
  • Mix ghee and powdered sugar in a bowl.
  • Add the dry ingredients and mix. Knead it with hands into a smooth dough.
  • Let the dough rest for ½ an hour for the flavours to mingle
  • Scoop out small balls from dough and make small balls ( 16-18 balls)
  • Place them on a baking sheets few inches apart 
  • Press the crushed pistachios gently on top of it
  • Bake it an preheated oven at 180 degree C for 15- 17 minutes.

Wednesday, June 1, 2016

Orange drizzle cake

It’s June now and it’s supposed to be summer here, but weather has been so depressing and cold since the last 3 days. This always happens when the school breaks up for half term thus making our holidays miserable. But when weather doesn’t agree, there is always one activity we both (my 7 year old and me) enjoy doing at home, baking! Since it’s summer (well at least it’s June) we choose this Orange drizzle cake this time which screams summer . This time I had another little helper an enthusiastic 5 year old who came for a play date. They did almost everything independently. I only gave instructions and supervised! Once the cake was out of the oven they were so impatient so I had to cut the warm cake and half of the cake was gone even before I took descent pictures.

Plain flour - 150 gm
Baking powder - 2 tsp
Salt - a pinch
Orange zest (unwaxed oranges) - 1 tsp
Orange extract - 1 tsp
Unsalted butter - 150 gm
Caster sugar - 150 gm
Eggs (large) - 3
Orange juice - 2 tbs
For Drizzle
Orange juice - 75 ml
Icing sugar – 125 gm

  • Sift flour, baking powder and salt.
  •  Beat butter and sugar until fluffy.
  • Add eggs one and time and beat well.
  • Add orange extract and beat until mixed.
  • Add the flour, orange juice, orange zest and fold in gently.
  • Transfer the batter into an 8 inch greased cake tin.
  • Bake it in a preheated oven at 180 degree C for about 35 minutes or until a tooth pick inserted comes out clean.
  •  Meanwhile make the orange syrup by mixing orange juice with icing sugar and mixing until sugar is almost dissolved.
  • Once the cake comes out of the oven, puncture all over the cake with a skewer and pour the orange syrup.
  • Let the cake soak the orange juice and let it cool down in the tin.

Saturday, April 9, 2016

Creme brulee

I am obsessed about making new desserts whenever I get a chance. Having a sweet tooth doesn’t help it either. When I plan a dinner party first thing I think about is the dessert and most of the time I will go for a new dessert and my guests become the Guinea pigs J I do revisit some of the classic desserts, especially for blogging purpose and this crème brulee is one such. I have tried this before but I didn’t have a blow torch then, so for this year’s Mother’s day  when  I got a blow torch ( upon demand ) I knew I will be making crème brulee soon. So when we had friends over this time I planned cream brulee . I even got S ready  to click a shot when I caramelise sugar with blow torch! I took the dessert out and pressed the button..nothing happened. I was so frustrated beyond words. Asked S to check it, he looked it over few times and but he couldn’t fix it either. After all that planning,it was so disappointing. I had no option rather than using the grill again. Grill does a decent job, only thing is you have to watch like a hawk or you might burn your caramel. I stood by the oven door and evenly caramelised it. I didn’t bother to take any picture yesterday after that. When I served this yesterday to my guests, they all loved it so much, so I saved one bowl of crème brulee for today to click it during daylight.

This is such an easy dessert to make but at the same time an elegant one.

Ingredients (Serves 6-8)
Double cream- 450 ml
Milk – 150 ml
Egg yolks – 8 number
Caster sugar – 75 gm
Demarara sugar – 6 tbs
Vanilla bean – 1

  • Place 6-8 clean ramekins in the fridge for couple of hours before you plan making it or put in the freezer for about 15 minutes.
  • Measure milk and double cream in a thick bottomed saucepan .Slit a vanilla bean into it and heat it until it’s about to boil. Remove from fire when it is about to boil.
  • Place the egg yolks in a large bowl, add sugar and beat it. Add the warm milk – cream mixture to it very slowly while it’s beating.
  • Wash the saucepan quickly and pour everything back into the pan and cook on a low flame stirring continuously for about 10 minutes or until custard thickens.
  • Pour the custard into the chilled ramekins and when the custard cools downs a bit put in the fridge for 2-3 hours to set.
  • Take it out of the fridge and sprinkle demarara sugar on top of the custard. If you have a blow torch caremelise it using a blow torch.If not, place it under a hot grill until the sugar caramelises evenly. Be careful not to burn it.