Butterscotch Self Saucing Pudding

butterscotch self saucing pudding

Butterscotch Self Saucing Pudding

The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.

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Chocolate cake with white chocolate ganache

chocolate cake

I love trying out different chocolate cake recipes. I also try and alter what I’ve already tried before. Like in this one, instead of yoghurt, I used milk. The cocoa here is the dark and rich kind, from Sainsbury’s. It’s so brilliant that I’m sad it’s almost over!


What I’ve learned with this batch is not to forget bringing ALL ingredients to room temperature before using them. I used the milk straight out of the fridge and maybe that’s the reason the top of the cake came out all wrinkled. Although, it didn’t affect the taste one bit. I was anyway going to hide any imperfections with the white chocolate ganache. This cake is dark, incredibly moist and super delicious. My colleagues literally fought for the crumbs!


Yield: 6 healthy looking slices

Prep time: 5 mins if all ingredients are good to go

Cooking time: 50 mins

Ingredients for cake:

Flour – 1 cup

Sugar – 3/4 cup sugar

Cocoa – 1/4 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Salt – 1/2 tsp

Egg – 1

Milk – 1/2 cup

Vegetable oil – 1/4 cup

Hot water – 1/3 cup

Vanilla – 1 tsp

Ingredients for ganache:

White chocolate – 1 cup chopped

Fresh cream – 1/2 cup

Method for cake:

Preheat oven at 190 degrees C while you make the batter.

Mix all dry ingredients and keep aside.

Whisk wet ingredients together and pour it into the dry ingredients.

Stir till incorporated. Don’t over mix, else cake will turn out dry and tough.

Bake for 50 mins or till done in the centre. Check with a toothpick.

For the ganache:

Cut up white chocolate into pieces and place in a mixing bowl.

Heat fresh cream on medium heat.

Take it off the heat as soon as it starts to bubble, and pour it on the white chocolate. Let this sit for 5 mins.

Stir to mix the chocolate and cream. As it cools, the mixture will thicken. If it’s too thick, add a dash of milk.

I baked the cake at night and let it cool overnight and kept the ganache in the fridge to thicken. In the morning I frosted the cake with the ganache.

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Coffee Cake with Salted Caramel Sauce and Ganache

coffee cake
Whenever I’ve looked up ‘coffee cake’ on Google, the results are almost always about cake you eat with coffee. So what’d I do? I just made one with coffee in it. It’s pretty basic and hard to get wrong. It did turn out a little stronger than I’d thought, but I’m not complaining. This isn’t the cake you have with your coffee. This IS your coffee!coffee cake



Flour - 1 cup

Butter at room temperature - 1/2 cup

Sugar - 3/4 cup (I ran out of brown sugar so I used regular white)

Eggs - 2

Baking powder - 1.5 tsp

Instant coffee powder (I used Bru) - 2 tbsp mixed in 2 tbsp hot water

Vanilla - 1 tsp

Salt - 1/4 tsp (only if you're using unsalted butter)

coffee cake


Preheat oven at 180C.

Whisk butter and sugar till light and fluffy.

Add eggs and whisk some more. Add vanilla.

Mix the dry ingredients in a bowl.

Add the coffee and water mixture to the egg mixture and mix well.

Add the dry ingredients to the egg mixture and gently fold. Don't beat or over mix, else the cake will turn out hard.

Grease and line your baking tin with butter paper. Pour the batter in and bake for 35 mins. Do the toothpick test to see if it comes out clean. If not, bake for another 5 mins.

Let the cake cool before you top with salted caramel and ganache. They're optional though. You could simply dust it with icing sugar and serve.
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Strawberry Cake


There are two fruits that I look forward to every year. Mangoes in summer and strawberries in winters. In between there’s banana (no pun intended but hahaha!). Now is when you get the good stuff, where in a box of strawberries, all of them are plump, red and delicious. A couple of months down the line, you’ll find barely tolerable ones on top and ones at the bottom I’m sure would be from last winter. Anyway, I got myself a couple of boxes and straightaway baked a simple cake studded with these rubies. I looked up a few recipes and all of them were similar to one another. I followed Martha Steward, of course.


1 1/2 cups flour

1/2 cup unsalted butter at room temp

1 cup sugar

1 egg

1 1/2 tsp baking powder

1 tsp vanilla

1/2 cup milk/cream

1/2 tsp salt

Enough strawberries to stud the cake with. I used very few. I’d suggest use more placing them very close to each other.


Mix the dry ingredients together – flour, salt and baking powder.

In another bowl, mix butter and sugar till light and fluffy.

Add the egg and vanilla. Mix.

Add the dry ingredients and mix till incorporated. The batter at this point will be a little too thick. I suggest adding a couple of tbsp more milk.

Halve strawberries and place them (cut side down) on the batter in the cake tin.

Bake in a preheated oven at 180 C for 40 mins or till centre is firm.

I served this with lightly whipped cream and cream cheese.




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Chocolate Cake with Mocha and Salted Caramel Icing


Anjana is my colleague who sits beside me, and it was her birthday. There was a cake overkill in the office and I made my generous contribution too. We had my cake for breakfast. In you FACE, other cakes! It was my usual chocolate cake, the recipe which came from mum, who in turn got it from Padma aunty (her friend from the 80s). Now don’t ask where Padma aunty got it from. I’ll give you the recipe for the icing here.

Mom’s Chocolate Cake

Salted Caramel Recipe

Ingredients for the icing:

1 cup dark chocolate cut into pieces

1/4  cup salted butter

3/4 cup fresh cream

1/2 pack or 75 grams of cream cheese (I used Britannia), room temp

1/2 cup powdered sugar

IMG_20151105_075016 IMG_20151105_075112


1. Heat cream in a saucepan with butter till it bubbles on the sides.

2. Pour it over the chocolate and let it sit for 5 mins and then stir till smooth.

3. Whip the cream cheese till smooth and add the powdered sugar and mix well.

4. Add a little of the chocolate mixture into the cream cheese mixture and mix till incorporated and smooth.

5. Now add this mixture into the melted chocolate and mix well.

6. Let this sit for at least an hour so it thickens as it cools and is of thick enough consistency to spread on the cake.

7. Once this is done, spread on cake and pipe the salted caramel as you please over the chocolate icing.

I scattered a few Gems over this because it was supposed to be a birthday cake. Yes, I’m aware of the fact that it looks like a cake for a 5 year old (also that I decorated it like a 5 year old would). It was a hit at the office. So, booyah!


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