Showing posts with label Cake. Show all posts
I was tempted to try this sticky date pudding when I was
watching the Masterchef competition couple months ago.
Me, myself. try this pudding once in Melbourne before..
It was a warm, moist and smooth in texture.
I am not a big fan of Dates, but this recipe is worth to try
watching the Masterchef competition couple months ago.
Me, myself. try this pudding once in Melbourne before..
It was a warm, moist and smooth in texture.
I am not a big fan of Dates, but this recipe is worth to try
Sticky Date Pudding with Butterscotch Sauce
source from Masterchef recipes
Ingredients
180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract
Makes 8
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract
Makes 8
Method
1. Preheat oven to 180˚C (160˚C fan-forced). Lightly grease eight (½ cup capacity) metal dariole moulds.
2. Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
4. Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.
5. Place moulds in a baking tray, carefully pour water in tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 minutes or until golden and skewer comes out clean.
6. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.
7. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce
2. Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
4. Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.
5. Place moulds in a baking tray, carefully pour water in tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 minutes or until golden and skewer comes out clean.
6. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.
7. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce
Recipe take from book of chocolate by HamlynBake this cake a few months ago, from the book of chocolate by Hamyln.
This book was a present from Sianne, when she came to visit me last december with her family. We've been planning to bake this Chocolate Torte 6 months ago, but everybody too busy ..
Im busy busy with my little monster, and Sianne is busy with her Master Course.
finally we managed to bake this chocolate cake together.
I change the recipe of the chocolate cake to suit my taste, because the chocolate cake from the Hamlyn recipe book was so hard , I used my chocolate sponge cake recipe from Women's weekly Chocolate cakes Book.
Malcolm also loves the cake, he even asked for another Piece of chocolate cake...
Mama ...................pleaseeeeeeeeee....
Ingredients:
3 eggs
110 gr caster sugar
35 gr plain flour
35 gr corn flour
35 gr self -raising flour
2 tbsps cocoa powder
25 gr cocoa powder
Filing
2 tsp powdered gelatine
3 tbsp cold water
200 gr plain chocolate, chopped
500 gr mascarpone cheese, at room temperature
75 gr caster sugar
1 tsp vanilla essence
200 gr greek yoghurt
4 tbsp hot water
How to :
-Grease and line a 23 cm (9 inch ) springform cake tin
-Beat the eggs in small bowl with electric mixer about 8 mins or until thick and creamy.
gradually add sugar, beating until dissolved between each addition.
transfer mixture to large bowl, gently fold in triple-sifted dry ingredients.
spread mixture into prepared tin
Bake in moderate oven 180 oC about 25 mins
cool on a wire rack
Meanwhile,
-Sprinkle the gelatine over the cold water and leave for 5 mins.
-Grease and line a 20 cm springform cake tin.
-cut the sponge in half horizontally and put half in the tin.
-stand the bowl of gelatine in hot water until melted.
- Melt 175 gr of the chocolate .
- beat the mascarpone, sugar, vanilla, yoghurt and hot water.
- whisking well, gradually pour the melted gelatine into the mascarpone mixture.
spoon half into a separate bowl and beat in the chocolate.
turn this into the tin
cover with the second sponge, then the remaining mascarpone mixture.
( if the mascarpone mixture has already started to set, beat in a little hot water).
Chilled overnight.
To decorate, melt the remaining chocolate and drizzle over the torte, Chill before serving
I love Coffee..................
I always thought that I just drank coffee for the 'warmth' and 'flavor' of it.
but It was the experience of coffee I said I kept returning too, snuggling into a comfy coffee-shop seat with a cup of your favourite foaming coffee in hand.
It's always over coffee you talk to friends about life, love, family and everything....
when i choose coffee cheesecake instead of new york cheese cake , coffee biscuit instead of butter biscuit.., and prefer any kind of dessert with coffee as part of the ingredients....
I knew it.... Yes....Iam Addicted.... ^________________^
bought this book and found out this recipe . I can smell the coffee flavour from the oven, when I baked this cake. Can't wait to try a piece of it...
Recipe from Women's weekly BAKE
Coffee Walnut Loaf
preparation time 25 mins
cooking time 45 min
serves 10
2/3 cup ( 70 gr) roasted walnuts
125 gr butter, chopped
1 cup (220 gr) caster sugar
1/2 cup ( 125 ml) milk
2 tbsp instant coffee granules
1 1/3 cups (200gr) self-raising flour
2 tsp ground cinnamon
2 eggs beaten lightly
Coffee Icing
1 tbsp boiling water
2 tsp instant coffee granules
2 tsp butter
1 cup ( 160 gr) icing sugar
How To:
1. Preheat oven to 160 o C/140 o C fan forced. grease 14 cm x 21 cm Loaf pan. line base and long sides with baking paper, extending paper 2 cm over sides
2. Chop half of the nuts
3. Stir butter, sugar, milk and coffeee in small saucepan over low heat until mooth. Sift flour and cinnamon into medium bowl, stir in butter mixture , egg and chopped walnuts. Pour mixture into pan.
4. Bake loaf 15 mins, Sprinkle with remaining nuts, bake further 30 minutes. Stand loaf in pan 10 mins, turn, top-side up , onto wire rack to cool.
5. Make coffee icing, drizzle icing over loaf.
Coffee Icing
Combine the water , coffee and butter in small heatproof bowl, stir in sifted icing sugar to from a firm paste. Place bowl over small saucepan of simmering water, stir until icing is spreadable.
