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Archive for the ‘Sweets & Desserts’ Category

Eggless Chocolate Pancakes Served with Orange and Chocolate Sauce

Eggless Chocolate Pancakes Served with Orange and Chocolate Sauce

Yummy! These are certainly one of the best pancakes; they are a little thick from ordinary thin pancakes and also have a slight cakey bite, making it an ideal satisfying dessert. I have not made them too chocolaty but if you like it chocolatier, you cake add a good, generous amount of chocolate sauce on top! To break this whole chocolate flavour, I have introduced a real tangy and fresh flavour of the orange sauce and it works very well. If you really want to indulge yourself, just add a dollop of real vanilla ice-cream on top! Heaven in a plate!!

Makes 8 

Ingredients

  1. 8oz Plain Flour
  2. 3 Heaped tbsp Yogurt
  3. ¾ Cup Milk
  4. 3 Heaped tbsp Chocolate Powder
  5. 1tbsp Sugar
  6. 1tsp Baking Powder

Method

In a wide bowl, add the flour and chocolate powder. Give it a mix. Add the yogurt and whisk until the mixture gets a bit doughy. Gradually add a little milk at a time and keep whisking until smooth. You will notice that the mixture is still quiet thick. This is fine as long as it falls off the spoon. Add the sugar and baking powder and again stir.

Heat a large, wide, shallow, non stick pan and add a little oil. Spread with grease proof paper until you have a film of oil on the pan. With a tablespoon, pour the mixture onto one side of the pan; you can get about 3 small pancakes onto the pan and start to spread with the back of the spoon until you have about ½ cm thickness of each pancake. Cook the pancakes on the lowest heat for a few minutes. Once cooked, flip onto the other side and press slightly. Continue to cook on low heat again for a few minutes. Once both sides are cooked, take the pancakes out and repeat with the rest.

You can serve these pancakes warm with warm chocolate sauce and orange sauce!

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Stuffed Almond and Nut Roll

Stuffed Almond and Nut Roll

This is a lovely mithai, which is creative and different. Diwali is coming up soon and I’m sure you are looking for something slightly different to impress your family and friends with. This mithai still has an authentic Indian taste and will be definitely tried by all.

You can make this a few days in advance as it requires cooling and setting time overnight in the fridge.

Happy Diwali!

Makes Approx 30 Pieces

Ingredients

  1. 1 Cup Milk Powder
  2. 1tsp Elchee/Cardamom Powder
  3. 2 Large Tbsp Melted Butter
  4. 1 Large Tbsp Desiccated Coconut (take some extra for rolling the sweets in at the end)
  5. 1 Tin Condensed Milk
  6. Pinch of Saffron
  7. 2tbsp Mixed Nuts – Finely Crushed (I used Almonds, Cashenuts and Pistachio)
  8. 30-35 Whole Almonds (you may not need them all- depends on the size)

Method

In a microwave bowl, mix the milk powder, cardamom powder, butter, coconut, saffron and condensed milk. Cook in the microwave for 4 minutes on a high setting, stirring 2-3 times in-between. Take the bowl out and give it a stir. Add the crushed mixed nuts and stir again. Leave the mixture to cool. Once cool, place it in the fridge overnight.

Next day, take the mixture and whilst cool make little round, flat circles; approximately the size of a 50pence shape. Take one almond and place it in the middle. Close all the ends and roll in your hand little oval shape. Roll the sweet into some desiccated coconut and leave aside. Repeat this with all the mixture forming the same shapes all the way. Once you have done them all, leave in the fridge until ready to eat.

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Warm Autumn Fruit Crumble

Warm Autumn Fruit Crumble

There is definitely something about having a warm pudding on a cold and frosty day! Warm fruit crumbles do just the trick! It is so easy to make and tastes delicious. This plum and pear crumble is full of autumn flavours. Definitely serve hot with some cream or even on its own, straight out the oven!!

Serves 4-6

Ingredients

  1. 8 Ripe Pears
  2. 8 Plums
  3. Sugar for Sprinkling
  4. 1 Cup Self Rising Flour
  5. 3 Oat Biscuits (I used Hobnobs)
  6. Just under ½ Cup Butter- Make sure it is at room temperature and cut into cubes
  7. ½ Cup Sugar

Method

Cut the pears and plums into chunks, not too small or they will disintegrate when baked. Arrange the cut fruit into a baking dish. Sprinkle some sugar all over the top of the fruit; do be careful on the amount you sprinkle as the fruit will also have natural sugar.

To make the Crumble:

Take the flour, sugar and butter and mix gently with your fingers. The trick with the crumble is to ensure you do the mixing with your fingertips and gently rub the butter against the flour and sugar to form a crumbly texture. Once you have formed the crumble, crush the oat biscuits into the crumble and again mix with your fingers.

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Coconut Chocolate Balls

Coconut Chocolate Balls

As Raksha bandhan is approaching, I thought of making a simple sweet dish for all the brothers out there by using western influenced flavours. Coconut is widely used in many Indian mithai and I have added this to give a slight authentic, Indian taste. My brother for one is not a great fan of the traditional Indian mithai and that’s why I thought it would be nice to create something which I know will go down a treat. Chocolate is a great choice for all and I have incorporated that flavour in this sweet dish. Well I hope all the brothers enjoy this.

Raksha Bandhan is a festival which celebrates the bond of affection between brothers and sisters. Raksha means protection and Bandhan is the verb to tie. Sisters tie a ‘Rakhee’ which is a delicate cord on their brother’s wrist and pray for their long life. The brother in turn gives his sisters a gift and promises to protect and care for them in their long life.

Raksha Bandhan is celebrated on the full moon as per the Hindu calendar on the month of Shraavan. This falls in the months of July and August.   

Makes 25 Bite Size Balls or 40 Miniature Balls

Ingredients

  1. 2oz Butter
  2. 200g Condensed Milk
  3. 2oz Drinking Chocolate
  4. 2oz Desiccated Coconut- Reserve some for rolling the balls into
  5. 7 Digestive Biscuits- Grinded but not too powdery
  6. Small Handful Raisins
  7. Small Handful Crushed Walnuts

Method

Put all the dry ingredients into a bowl.

Meanwhile heat the butter in a pan along with the condensed milk and just warm through until the butter has melted. Immediately take off the heat and pour into the dry ingredients. Give this a thorough stir making sure all the ingredients are mixed properly.

Take a small teaspoon of the mixture and put it onto your palms and roll into a ball. Make sure the balls are all small and equal in size; roll each ball onto a small dish with the coconut and make sure the ball is covered all over with the coconut.

Put all the balls onto a tray and leave in the fridge until they have cooled.

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Victoria Sponge Cake

Victoria Sponge Cake

This is a great classic cake. The sponge is lovely and soft whilst the strawberry jam just oozes out every time you take a bite! Yummy. This is a great tea time cake for adults and children. To make it a special occasion cake you can decorate the top with fresh cream and fresh fruit which will also taste delicious!

Serves 6-8

Ingredients

  1. 8oz Self Rising Flour
  2. 8oz Caster Sugar
  3. 8oz Butter
  4. 2 ½ tsp Baking Powder
  5. 4 Eggs
  6. Milk to loosen- approx 6tbsp
  7. 2tsp Vanilla Essence

For the Filling

  1. 100g Butter- Melted
  2. 140g Icing Sugar
  3. Strawberry or any jam you prefer- Enough to spread onto the cake

Method

Whisk all the ingredients for the cake except the milk, with a whisk until light and fluffy. Then slowly add the milk until the mixture starts to loosen.

Grease two 10  inch tins and divide the mixture onto each tin. Give it a slight shake to ensure the mixture is evenly spread out. Cook in a preheated oven at 180-190c for 25-30 minutes. To check whether the cake is cooked, stick a skewer in the centre and see if it comes out clean. If you find the mixture is still a little wet then cook further until the cakes are thoroughly cooked through.

Once both cakes are cooked, leave to cool.

Whilst the cakes are cooling, whisk the icing sugar and the melted butter (make sure the butter is cool before adding it to the icing sugar) in a bowl together until smooth.

To assemble, take one of the cakes and spread the icing and then the jam on top. Then place the other cake on top and finally dust some icing sugar to decorate.

Ready to serve!! Yum!

Victoria Sponge Cake

Victoria Sponge Cake

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Eggless Banana & Nutmeg Cake

Eggless Banana & Nutmeg Cake

Maybe you can give your Father a special treat for Fathers Day!!

This is an extremely moist and delicious cake. You can serve it at teatime or as a dessert with ice cream. It is often quiet difficult to bake an eggless cake and retain its moistness. I also found that the some eggless cakes did not have the softness and also tasted quiet stodgy! Now after much experimentation I think I have created a lovely eggless cake recipe which has retained its moistness and softness!!

Ingredients

  1. 2 Cups Self Rising Flour
  2. ½ Cup Sugar
  3. ½ Cup Butter
  4. 2 Ripe Bananas
  5. 2tsp Baking Powder
  6. ½tsp Soda Bi Carbonate
  7. ½Cup Milk
  8. 1tsp Vanilla Essence
  9. 1tsp Nutmeg Powder (Freshly grated is better)
  10. 1tsp Cinnamon Powder

 Method

In a food processor blend the bananas until smooth. Add the sugar and melted butter and give it a whizz. Take this out into a bowl and mix the vanilla essence, nutmeg, milk and cinnamon. Add the baking powder and soda bi carbonate. Fold in the sifted flour and carefully mix until all the lumps disappear.

Pour the mixture into any shaped baking tin and cook in a preheated oven at 190c for approximately 40 minutes. You will know when it’s cooked, if you put a skewer right in into the middle of the cake and it should come out dry and clean. Then the cake is cooked. If this does not happen and that you find the top of the cake is getting golden in colour; a good tip is to put a straight piece of foil loosely on top of the cake to prevent burning. This will ensure that you do not have an overcooked top and that the rest of the cake is cooked through. It is important that you do not tuck the foil as this will result in a flat cake! Continue to cook until the cake is fully cooked inside. For decoration, simply dust some icing sugar on top.

Serve warm or cold, with or without ice-cream!!

HAPPY FATHER’S DAY!!

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Classic Summer Fruit Trifle

Classic Summer Fruit Trifle

This is a wonderful, colourful dessert. The different types of fruits bring out a real fresh, summery feeling.  As summer is approaching, I thought it would be quiet nice to start of with a classic fruit trifle to get everyone in the feel for summer!

Trifles are great as you can experiment with whichever fruits that take your fancy and the seasonal, summer berries really bring out a great flavour. In this recipe I have made fresh homemade custard, but you can use a good quality shop bought custard. It is important to use a good flavoured one as this makes the taste!! Also I have used Mascarpone Cheese as I feel it complements the strawberries very well.

This is also a very good way to get fussy children to eat their 5 a day portion!!

Serves 6-8

Ingredients to Make the Custard

  1. ¾ Pint Milk
  2. 1 Split Vanilla Pod or 1tsp Good Vanilla Essence
  3. 3oz Caster Sugar
  4. 3 Egg Yolks

Take a saucepan and add the milk and vanilla. Bring to a near boil But NOT boiling. Take off the heat and let the flavour of the vanilla set in for a few minutes. Meanwhile, take another saucepan and beat together the eggs and sugar until light and pale in colour. Slowly, add the milk to the eggs, not the other way round or else you will get a scramble; and add bit by bit stirring all the time or else it will curdle; place back onto the heat and keep stirring until the custard starts to thicken. Do NOT let the custard boil or else it will split the milk. Once thickened remove from the heat and let it cool.

Ingredients Needed to Assemble the Trifle

  1. Custard (which you made earlier/ or shop bought)
  2. 1 Packet Fresh Strawberries (sliced and chopped)
  3. 1 Packet Fresh Blueberries
  4. 1 Can Pineapple Pieces in Syrup/425g; drain the pineapple pieces and reserve some of the juice
  5. 3 Kiwis (Sliced and Chopped)
  6. 1 Small Pack Ready- made Raspberry Jelly/175g
  7. 1 Pack Swiss Roll/170g
  8. 250g Tub Mascarpone
  9. 4-6 Biscuits; I have used Oatmeal and Honey. You can use any nice flavoured biscuits
  10. Toasted Almonds for Decoration
  11. Grated Chocolate for Decoration

YOU CAN USE ANY FRUITS OF YOUR CHOICE

Method

Slice the Swiss roll into fairly thick slices. You can use any other base that you might prefer; some suggestions include: Madeira cake, Brioche Loaf, Sponge Cake or even Ginger Cake.

I like using the Swiss roll as it has jam inside it and it also looks presentable on the trifle dish.

Take the mascarpone and add a little of the custard to loosen the texture slightly and leave aside.

Take the sliced Swiss roll pieces and decorate it on the base, all the way round the trifle dish. Then sprinkle some of the juice of the pineapple pieces which are in the can and make sure all the slices are well soaked. Set aside for a few minutes so that the slices have absorbed all the lovely juices. Take the sliced kiwis and sliced strawberries to decorate on top of the sliced rolls and make sure you press it onto the side s of the trifle dish, going all the way round; this just makes it more attractive to serve; you can see in the main picture. Take the remaining chopped fruit, pineapple pieces and the blueberries and divide into three parts; the reason for this is so that you have enough fruit to do three layers, the third layer being the final decorative layer. Take the jelly and cut into pieces and dot it on the first layer. You can use all the jelly on this layer.  Then pour 1/3 of the custard onto the jelly. Repeat this process and do layers with the fruit and custard. Once, you have done second layer, break the biscuits and sprinkle all over and then finish off with the mascarpone on top. Spread out the mascarpone and decorate with the final, third layer of the fruit. Sprinkle the almonds and grate some chocolate on top. Leave in the fridge for at least 6 hrs. This will allow the trifle to set.

Serve cold on a hot summer’s day!!  Wonderful!

 

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