Mini Steamed Self Saucing Puddings - made in the microwave

 
These Mini Steamed Puddings are easy to make and are so yummy!  This is a recipe I learnt while I was at intermediate school, so it is a really simple one and great to get kids involved in baking.  They are really quick to make, just a quick zap in the microwave and they are done.  Both jam and golden syrup make the perfect sauce, I really can’t choose which one I like best.  Either way, the puddings are a perfect hot treat on a cold Winter’s night.

 
Serves 2.

Ingredients:
2 tablespoons jam or golden syrup
½ cup flour
½ teaspoon baking powder
25g butter
2 tablespoons sugar
½ egg (use a whole egg, halve later)
¼ cup milk

Method:
Wet the inside of two mugs leaving a splash of water in the bottom.  Add the jam or golden syrup.
Sift the flour and baking powder together in a medium sized bowl.  Rub in the butter and sugar to the flour mixture, to make a fine crumb.
Whisk an egg, then halve.  Add the milk and egg to the flour mixture and mix well.
Half fill the mugs with the batter. Cover with glad wrap leaving a small opening.
Microwave on high for 1 and a half minutes or until the mixture is springy to touch (time based on a 1100 watt microwave).
Stand for two minutes before turning out and serving.

My weekend in the kitchen

Well, last week when I posted about the Vanilla Beans I said I'd try the recipe for Vanilla Panna Cotta on the packet. I gave it a go and it was a lot easier than I thought it would be and they turned out better than I had expected, so I thought I'd share the recipe with you:

3 teaspoons gelatine
100ml hot water
600ml thickened cream
4 tablespoons caster sugar
2 vanilla beans (split and scraped)
1 punnet raspberries
1 lime (finely grated)

1. Dissolve the gelatine in hot water. Stir briskly with a fork.

2. Boil together the cream, sugar and scrapped vanilla bean seeds. Allow to simmer for 1 minute. Pour in dissolved gelatine.

 
3. Pour into four 125ml moulds and allow to set in the refrigerator. Serve with fresh raspberries and grated lime rind. (Serves 4)

When I removed mine from the moulds this afternoon I noticed that there was a little separation of the gelatine on the top and that most of the vanilla seeds had settled there as well so I will have to have another go to perfect this one :)

 

   
I also attempted the Red Velvet cake Bakerella posted the other day. I have wanted to try this cake for SO long and it is as good as I wanted it to be! I was a tad shocked as I was mixing it up because the mixture was very, very, very red!


Here is the finished product – be warned there is A LOT of icing……

  
YUM!!!!

 
Until next time :-)

Beautiful Baking Blogs

BAKERELLA
Ok, so Courtenay and I LOVE Bakerella. If you haven’t checked out her blog DO SO IMMEDIATELY. http://www.bakerella.com/

SWEETOPIA
Right. Then, once you have finished falling in love with Bakerella, visit sweetopia – very adorable iced cookies to be seen here. I’m jealous because I don’t think I have the artistic talent to pull something like them off. http://www.sweetopia.net/

CREAM PUFFS IN VENICE
Lastly, take a look at Cream Puffs in Venice. Every picture on this blog makes my mouth water. I’m thinking this blogger would host the most fabulous dinner parties. http://creampuffsinvenice.ca/

Then of course you have our blog, which will keep getting bigger and better :-)
(I included a nose on the face just for you Courtie!)

Caramel Fudge

Preparation time: 5 minutes                                         Cooking Time: 15 minutes

125g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts
75g dark chocolate melts.

Grease and line a 20cm square pan with baking paper. 
Melt the butter in a pan.  Remove from heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).

Remove from the heat and add the chocolate melts. Mix until smooth.  Pour into the prepared tin and refrigerate until set.  Once the fudge has hardened, but into cubes.  Melt the dark chocolate and drizzle over the top of the cubes.  Resist the urge to eat it all before letting others have a piece.

Easy Peasy Chocolate Cake

 
I got this  fantastic chocolate cake recipe from one of the ladies at work.  It is so easy to whip up quickly for any occasion!

1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups flour
1 egg
½ cup milk
150g butter (melted)
1 teaspoon vanilla essence
Pinch of salt
½ cup boiling water

Place all ingredients in a bowl EXCEPT the water. Add water last - do not mix until it is added.
Beat well with egg beater (or if you are feeling extra lazy, an electric mixer). Bake in a well greased tin in a 180°C oven (fan bake) for 40-45 minutes.
Whip up a batch of chocolate icing and decorate to taste.

There's nothing boring about Vanilla!

Doing my weekly shop this afternoon I was very excited to see Vanilla Beans at my local Foodtown. I always see them on the TV cooking shows and wonder where I might be able to get my hands on some, as the hosts of these shows always rave about how much better they are for the flavour and look of your dish. So thank you 'MasterFoods' (they also have out a pack of Cinnamon Quills)! I now have a pack of Vanilla Beans in my pantry and will be trialling the recipe for Vanilla Pancotta, that is featured on the pack as soon as soon as I can find some good moulds, so check back soon.

Baking Bits…

Just ogling some awesome baking related stuff and thought I would share.
I definitely think cupcakes are cool, so I am possibly in need of this t-shirt to share this love with others? Yes?



The t-shirt is from DRESSiNG oN THE SiDE, available through etsy.  They also make other cute food related tees, such as this little number:

Mmmmm… doughnuts and pie.  I could sooo eat the scroll covered in icing in the picture.  If I am what I eat, does that make me sweet?  Or am I just a piggy?