Eggless Caramel Pudding
Thursday, 2 July 2015
Eggless Caramel Pudding
I don't know why but when Ramadan comes along, puddings are something I crave - a lot!
Ha! Ha! Maybe I just want the sugar! That won't go don't well with my waist line or cholesterol level!
But I guess once in a while is okay, kut? Well I dug up an old recipe which I tried out last year.
Surprisingly I never did it again in the months of the year. Wonder why? ^ ^
I remember liking it a lot because there were no eggs involved! Sometimes, especially in steamed or baked puddings, the eggy taste is so prominent that it turns me off the dish no matter how delicious it is.
Happy Baking.
Ha! Ha! Maybe I just want the sugar! That won't go don't well with my waist line or cholesterol level!
But I guess once in a while is okay, kut? Well I dug up an old recipe which I tried out last year.
Surprisingly I never did it again in the months of the year. Wonder why? ^ ^
I remember liking it a lot because there were no eggs involved! Sometimes, especially in steamed or baked puddings, the eggy taste is so prominent that it turns me off the dish no matter how delicious it is.
The pudding is basically easy, the ingredients readily available at supermarkets.
No worries as this pudding doesn't require any steaming just pop it into the fridge to cool and set.
But you still have to do the caramel and cook the mixture over the stove for a bit.
Nothing is easy in life ~
I split the mixture into two because I wanted to give some to a friend.
The recipe is not that big but can't eat too much of a good thing and sharing is healthy.
I used a round and rectangle food container, the ones where food is usually t'pau in.
Making the caramel is a bit tricky as the recipe requires that the sugar is burnt in a baking tin.
The plastic container can't hold the hot sticky sugar. So what I did was burn the sugar in a pot
let it cool slightly and then pour it into the container.
But as you can see the effects isn't a smooth caramel top as it should be. Bit of caramel can still be seen.
But it tastes just as good. I recommend using a heat proof container like baking tin.
Once the pudding has set, it takes about 3 to 4 hours. Lightly tap the surface and if it is already hard, okay time to tip it over. Run a butter knife along the sides to loosen it and flip it over with a plate.
Caution! There will be sticky but good sugar running down as well.
I posted this recipe before and you can see it here. You can also see from the pictures my earlier pudding's caramel top is smooth.
Saturday, 27 June 2015
Birthday Cakes!
If only the month of June was like the rest of the year...
Hah! I wish.
For this month I baked 3 birthday cakes, yep even for me that's quite a record and achievement.
I enjoyed it but wished I had more time for the Ben 10 cake. It was a rather last minute thingy... but I was told the birthday boy loved it and had a good time. He is only 7 and perhaps not quite aware of how horribly made the cake actually was!!
The first was a (another) Black Forest Cake, a birthday cake for my mum.
I made her one last year and thought that maybe this year mum wanted another cake or not at all...
She has her times when she'll just devour cake and there are times when she won't even look at one.
So another Black Forest it was and not it wasn't a surprise cake affair as we went shopping for the ingredients together! She kept saying "make it nicely" "make it properly" each time she entered the kitchen when I was baking the cake. Talk about pressure ~ but Thank God the cake came out well, in fact very well! Mum loved it so much that she ate quite a lot, more than her usual 'one small piece'.
Next was a Frozen Birthday cake for my lovely beloved niece who turned 5! Oh how time flies and she has definitely grown! The frosting was fresh cream, with a light hint of pink and edible pics of her favourite character of the Disney animation.
Yep, she enjoyed the cake I think but I believe she enjoyed eating Elsa and Anna more!!
Ben 10 was almost similar but I used green instead and M & M for deco to go with the edible hero.
Like I said, I wished I had more time and would have decorated the cake much more.
All three cakes were chocolate sponges.
Recipe as below:
Chocolate Sponge
source : I can't remember
Ingredients
5 eggs (I reduced it to 4 as I used Gred A eggs)
170g castor sugar
1 tsp heap ovalette
100g Super Fine Flour (All purpose also can but SFF is better)
1 tsp (heap) baking powder
40g / 1 1/2 Tbsp Cocoa powder
70g oil (corn or any vegetable oil also can)
Method
In a bowl using hand mixer beat eggs, sugar and ovalette until light and fluffy.
Gradually add in the flour and cocoa powder, (I did three times) and continue beating at low speed.
When just combined, drizzle in the oil, beating briefly only.
Next, using a large spatula slowly fold the mixture and carefully not to knock out the air.
Pour the batter into prepared greased and lined cake tins. For the Black Forest I used 3, 22 cm cake tins to get three layers. For the Frozen and Ben 10 I only used 2.
Bake at 160 for 15 min. or until cook. Careful not to over cook the sponges or you'll have a very dry cake.
Happy Baking.
Hah! I wish.
For this month I baked 3 birthday cakes, yep even for me that's quite a record and achievement.
I enjoyed it but wished I had more time for the Ben 10 cake. It was a rather last minute thingy... but I was told the birthday boy loved it and had a good time. He is only 7 and perhaps not quite aware of how horribly made the cake actually was!!
The first was a (another) Black Forest Cake, a birthday cake for my mum.
I made her one last year and thought that maybe this year mum wanted another cake or not at all...
She has her times when she'll just devour cake and there are times when she won't even look at one.
So another Black Forest it was and not it wasn't a surprise cake affair as we went shopping for the ingredients together! She kept saying "make it nicely" "make it properly" each time she entered the kitchen when I was baking the cake. Talk about pressure ~ but Thank God the cake came out well, in fact very well! Mum loved it so much that she ate quite a lot, more than her usual 'one small piece'.
Next was a Frozen Birthday cake for my lovely beloved niece who turned 5! Oh how time flies and she has definitely grown! The frosting was fresh cream, with a light hint of pink and edible pics of her favourite character of the Disney animation.
Yep, she enjoyed the cake I think but I believe she enjoyed eating Elsa and Anna more!!
Ben 10 was almost similar but I used green instead and M & M for deco to go with the edible hero.
Like I said, I wished I had more time and would have decorated the cake much more.
All three cakes were chocolate sponges.
Recipe as below:
Chocolate Sponge
source : I can't remember
Ingredients
5 eggs (I reduced it to 4 as I used Gred A eggs)
170g castor sugar
1 tsp heap ovalette
100g Super Fine Flour (All purpose also can but SFF is better)
1 tsp (heap) baking powder
40g / 1 1/2 Tbsp Cocoa powder
70g oil (corn or any vegetable oil also can)
Method
In a bowl using hand mixer beat eggs, sugar and ovalette until light and fluffy.
Gradually add in the flour and cocoa powder, (I did three times) and continue beating at low speed.
When just combined, drizzle in the oil, beating briefly only.
Next, using a large spatula slowly fold the mixture and carefully not to knock out the air.
Pour the batter into prepared greased and lined cake tins. For the Black Forest I used 3, 22 cm cake tins to get three layers. For the Frozen and Ben 10 I only used 2.
Bake at 160 for 15 min. or until cook. Careful not to over cook the sponges or you'll have a very dry cake.
Happy Baking.
Wednesday, 6 May 2015
Doughnuts
Yes, doughnuts again!
Actually it was for my Mum, who had a craving for the sweet tea time treat.
I guess it was from watching too much Donut Showndown on Diva!
The recipe we tried before this didn't turn out to well and had too many steps.
I hate long winding recipes, so I browse the internet until I came across one that suited my
laziness!
The recipe had egg, I just only found out that! All this while the recipes I had tried and tested for doughnuts had no eggs! Tak palah, only one egg, so okaylah tu.
The best part no need for special flour, plain old tepung gandum is used.
But maybe next time I'll add a bit of vanilla essence...
So are you up for it? The original recipe required the dough to be made into small balls, and later stuffed with jam but I just cut it out with a doughnut cutter and got much more than 12.
The sugar part is a bit confusing at first but basically all the recipe needs from the stated 4 Tbsp is
1 Tbsp and 1/2 tsp only. The rest was used to roll the freshly cooked doughnuts.
Doughnuts
source: BBC Good Food
Ingredients
1 Tbsp dried yeast (I tipped the entire sachet)
4 Tbsp castor sugar
150ml warmed milk (1 min on med in the mircowave is good enough)
8 oz /225g plain flour
1/4 tsp salt
50g melted butter (2 Tbsp)
1 beaten egg
Method
In a bowl mix the yeast. 1/2 tsp sugar and 2 Tbsp milk.
Let it stand for 15 minutes or until it becomes foamy.
Sieve the flour and add in 1 Tbsp sugar. Make a well in the center and pour in the
yeast mixture, melted butter, rest of the milk and the egg. Mix well, you might need
a bit of flour is the dough is sticky. Knead the dough until it smooth.
Let the dough stand, covered in a warm place for 45 minutes or until double in size.
Knead again for about 5 minutes, roll the dough into small balls or use a doughnut cutter.
Place the doughnuts onto a tray and let it stand for another 30 minutes or until dough has double it size.
Heat up the oil in a frying pan or kuali or wok. Gently lift the doughnuts from the tray and drop them into the oil. Fry until golden brown. Toss the excess oil and roll the cooked doughnuts in the rest of the sugar.
All done! Makanlah!
The original recipe, after the balls has cooked, make a small slit at the side and pipe in jam.
I think rolling in sugar is easy and yummy.
Do try it, as it is worth the long wait. It helps if you are doing something else...
But don't leave the dough out too long as it will dry up.
Good Luck!
Actually it was for my Mum, who had a craving for the sweet tea time treat.
I guess it was from watching too much Donut Showndown on Diva!
The recipe we tried before this didn't turn out to well and had too many steps.
I hate long winding recipes, so I browse the internet until I came across one that suited my
laziness!
The recipe had egg, I just only found out that! All this while the recipes I had tried and tested for doughnuts had no eggs! Tak palah, only one egg, so okaylah tu.
The best part no need for special flour, plain old tepung gandum is used.
But maybe next time I'll add a bit of vanilla essence...
So are you up for it? The original recipe required the dough to be made into small balls, and later stuffed with jam but I just cut it out with a doughnut cutter and got much more than 12.
The sugar part is a bit confusing at first but basically all the recipe needs from the stated 4 Tbsp is
1 Tbsp and 1/2 tsp only. The rest was used to roll the freshly cooked doughnuts.
Doughnuts
source: BBC Good Food
Ingredients
1 Tbsp dried yeast (I tipped the entire sachet)
4 Tbsp castor sugar
150ml warmed milk (1 min on med in the mircowave is good enough)
8 oz /225g plain flour
1/4 tsp salt
50g melted butter (2 Tbsp)
1 beaten egg
Method
In a bowl mix the yeast. 1/2 tsp sugar and 2 Tbsp milk.
Let it stand for 15 minutes or until it becomes foamy.
Sieve the flour and add in 1 Tbsp sugar. Make a well in the center and pour in the
yeast mixture, melted butter, rest of the milk and the egg. Mix well, you might need
a bit of flour is the dough is sticky. Knead the dough until it smooth.
Let the dough stand, covered in a warm place for 45 minutes or until double in size.
Knead again for about 5 minutes, roll the dough into small balls or use a doughnut cutter.
Place the doughnuts onto a tray and let it stand for another 30 minutes or until dough has double it size.
Heat up the oil in a frying pan or kuali or wok. Gently lift the doughnuts from the tray and drop them into the oil. Fry until golden brown. Toss the excess oil and roll the cooked doughnuts in the rest of the sugar.
All done! Makanlah!
The original recipe, after the balls has cooked, make a small slit at the side and pipe in jam.
I think rolling in sugar is easy and yummy.
Do try it, as it is worth the long wait. It helps if you are doing something else...
But don't leave the dough out too long as it will dry up.
Good Luck!
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