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.
Classic Banana Bread Recipe
I still can’t believe I don’t have a post with a classic banana bread recipe. I have a few different kinds like chocolate crowned banana bread, dulce de leche and a couple of others. This one though has no frills as such, just extra walnuts. A simple butter and sugar creamed and then whisked with eggs and banana to be folded in with flour is what this recipe is. But make sure you use the ripest bananas you can get your hands on. It’s best served warm although with the magic of a microwave oven you can achieve that in 8 to 10 seconds.
No need to soak fruits and nuts for months in advance or take half a day to make this Christmas cake. Shortcuts are the way to go when you have missed the long route. I’ve been seeing many posts on my Twitter and Facebook timeline about soaking fruits in booze months ahead of Christmas. It looked quite lovely, I must say. But I didn’t think I wanted to bake the cake. Turns out, I did. What did I do then? Just cook out the fruit mixture in juice and simply add the booze!
I have been eating healthy for about a month and a half now, and that meant no sugar or desserts. Which by extension meant, no baking for me to avoid the temptation. But baking is more therapeutic than anything else. And I can always bake for friends and colleagues. That’s exactly what I did. The cake turned out pretty good from what it looked like and the reaction I got for it. Although, I wasn’t happy about the frosting at all. I got this recipe from That Skinny Chick Can Bake and as it turns out, you will need to alter the recipe for the frosting. I’d say go with the regular chocolate buttercream one, or even ganache. Also, this is quite a large cake. Use two 8 or 9 inch baking tins here.
Flour (maida) – 1 and 2/3 cups
Sugar – 1 and 1/2 cups
Cocoa – 2/3 cup
Yoghurt – 1 and 1/2 cups
Butter – 1/2 cup at room temperature
Eggs – 2
Vanilla – 1 tsp
Baking soda – 1 and 1/2 tsp
Preheat oven at 180 C.
Mix dry ingredients together in a large mixing bowl.
Make a well in the centre and add the wet ingredients one after the other.
With a whisk, mix it all together till it’s a smooth batter. Do not over mix.
Bake for 45 – 50 minutes.
Do check with a toothpick if the cake is cooked through. If not, bake for another 5 minutes.
Frosting is optional. If you want to, just heat half a cup of cream with a tbsp of butter and pour it over roughly chopped dark chocolate in a bowl and leave it for 5 minutes before mixing it till smooth. Then frost the cake with it.
The last few boxes of strawberries called out to me at the grocer’s the other day. I picked up one. I would always use them on my French toast, pancakes or with muesli and yoghurt. But since I’m on a low carb diet, I skipped the muesli and stuck with the yoghurt bit. This time around I roasted the berries so they intensify in taste and colour. They turned out beautiful.