Microwave Golden Syrup Pudding – cooked in just 8 minutes, but just like Grandma used to make!

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Just the easiest Microwave Golden Syrup Pudding, ever – blessings on your microwave!  It’s edging quickly into Winter here in New Zealand, and the nights are getting cooler, so “the troops” are pining for “comfort food”, and in this household, that’s hot puddings!  Preferably with sauce!

The Microwave Golden Syrup Pudding tastes just like the Steamed Golden Syrup Puddings that Grandma used to make, that took AGES to steam – THIS version will be ready in around 10 minutes – from making to finished baking!

Memories of childhood winter comfort food, the Microwave Golden Syrup Pudding is so easily and quickly made, and – better yet – it’s a great way to feed a family of four, with the simplest of ingredients from the pantry, or extend a meal to accommodate unexpected guests, without loosing your cool or rushing out to the supermarket!

I’ve been hitting the microwave recipes a lot, lately, and I’m NOT sorry about that as I’m teaching a mother how she can feed her family cheaply and quickly, which is great for a working solo mum.  Make this size Microwave Golden Syrup Pudding in a smaller microwave ring pan…. Double, and use the largest sized ring pans.

And guys!  You’ve been joining this site a lot lately, and this Microwave Golden Syrup Pudding is something you’ll love!  While there’s nothing left over when this one is put in front of a family, it’s so quick for a working male to make, too – and it keeps (covered in the fridge) for a few days, and reheats in less than a minute in the microwave.

Oh, and I have to admit something…….. I’ll have to make it again, very soon.

Why?

Because the “hungry hoards” swooped on the Microwave Golden Syrup Pudding as soon as it was cooked, and there was no way I had time to take the pictures!!

 

Microwave Golden Syrup Pudding
PREP TIME: 5 mins COOK TIME: 8 mins
Microwave Golden Syrup Pudding – cooked in just 8 minutes! – is an easy economical and totally yummy self saucing pudding that will bring back memories of childhood days, winter evenings, and that delicious golden syrupy flavour.

Ingredients
• 60 g butter
• 3/4 cup sugar
• 1/2 cup milk
• 1 cup self-raising flour
• 1 1/2 cup boiling water
• 3 Tablespoons golden syrup

Method

 Mix together milk, sugar and flour in a bowl (or a pyrex glass casserole dish)

–  If using the pyrex glass dish, simply top with chopped butter.  If using a microwave ring pan, dollop the batter around the base, and top with butter.

–  Dissolve the golden syrup in the boiling water and pour over the top of the batter.

–  Microwave on high for 8 minutes in a very large bowl.  Be careful removing from the oven – that syrup is HOT!

– Serve with whipped cream, yoghurt, custard, ice cream, apricots, peaches…. you get my drift…  Just get stuck in and enjoy!

Simple, comforting, easy, cheap, and quick!

Microwave Golden Syrup Pudding - cooked in just 8 minutes!
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Microwave Golden Syrup Pudding - cooked in just 8 minutes!! - is an easy economical and totally yummy self saucing pudding that will bring back memories of childhood days, winter evenings, and that delicious golden syrupy flavour.
Ingredients
  • • 60 g butter
  • • ¾ cup sugar
  • • ½ cup milk
  • • 1 cup self-raising flour
  • • 1½ cup boiling water
  • • 3 Tablespoons golden syrup
Method
  1. - Mix together milk, sugar and flour in a bowl (or a pyrex glass casserole dish)
  2. - If using the pyrex glass dish, simply top with chopped butter. If using a microwave ring pan, dollop the batter around the base, and top with butter.
  3. - Dissolve the golden syrup in the boiling water and pour over the top of the batter.
  4. - Microwave on high for 8 minutes in a very large bowl. Be careful removing from the oven - that syrup is HOT!
  5. - Serve with whipped cream, yoghurt, custard, ice cream, apricots, peaches.... you get my drift... Just get stuck in and enjoy!
  6. Simple, comforting, easy, cheap, and quick!

 

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MICROWAVE CARROT CAKE – my take on a classic!

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This is STILL the best Microwave Carrot Cake I’ve used in too many years to remember!  The recipe is adapted from by one of New Zealand’s much-loved cooks, who helped bring cuisine in our country into line with international standards – Alison Holst.

I was in such a hurry today  to try my newest silicone cake ring pan, it just had to be a microwave cake!   This one, made from scratch,  is quick and easy, made in a food processor in less than 5 minutes, and is moist and aromatic.

Easy, indeed – a “learner cook” made the cake, and iced it, so it’s shown “in the raw”, without too much fuss and nonsense.  But it proves anyone can make and bake a cake – and this one took only 7 1/2 minutes to make!    And disappeared almost as fast!

Microwave Carrot Cake – child’s play to make!

Microwave Carrot Cake ready to go into silicone microwave-proof pan

Microwave Carrot Cake in pan – filled by my “little learner cook”!

Cooked Microwave Carrot Cake, ready to cool for 10 minutes

Microwave Carrot Cake, cooling. Adding another teaspoon of the two spices would have made a darker cake.

Microwaved Carrot Cake, iced. Child’s play to make, soft, moist, delicious, and only 8 minutes to bake!

INGREDIENTS:

2 cups finely grated carrot
2 eggs
¾ – 1 cup sugar
3/4 cup oil (canola is good, so the taste isn’t overpowering)
1 teaspoon Heilala vanilla essence, extract or paste
1 1/4 cup plain flour
2-3 teaspoons cinnamon ***
2-3 teaspoons mixed spice ***
1 teaspoon baking soda
1/2 teaspoon salt

METHOD:

Grate carrots finely and put aside (or simply process in the food processor). ***

Mix eggs, sugar, oil and vanilla in a food processor until smooth.

Add carrot and remaining ingredients. (add more spices for a darker cake)

Process enough to combine everything thoroughly, but do not overmix.

Turn mixture into a 10 cup capacity oil-sprayed microwavable ring pan.

Cover pan with lid or plate (though it’s fine without, I rarely bother).

Microwave on high for about 7.5-8 minutes or until top looks just dry and centre springs back, and cake is shrinking from the sides.

Leave 5 minutes, then turn out onto serving plate to cool.

Ice when cooled with lemon butter or cream cheese icing and garnish with chopped walnuts, if desired, or simply dust with some icing sugar in a sieve.

Autumn’s Culinary Tips:

*** 2 teaspoons is fine, 3 makes a darker, spicier cake.

*** Grating gives a more even texture, but using the processor is quicker!

This recipe is from Alison Holsts New Microwave Cookbook 1989, as posted on just one of many sites who spread the word about this wonderful New Zealand cook.

http://stackofrecipes.com/topic/13830/alison-holst-microwave-carrot-cake-please

I have made some very minor changes over the years.

MICROWAVE CARROT CAKE – my take on a classic
Author: 
Prep time: 
Cook time: 
Total time: 
 
Soft, moist, light, delicious, and superbly easy - it's child's play to make this MICROWAVE CARROT CAKE. So quick to make, so good to share!
Ingredients
  • 2 cups finely grated carrot
  • 2 eggs
  • ¾ - 1 cup sugar
  • ¾ cup oil (canola is good, so the taste isn’t overpowering)
  • 1 teaspoon Heilala vanilla essence, extract or paste
  • 1¼ cup plain flour
  • 2-3 teaspoons cinnamon ***
  • 2-3 teaspoons mixed spice ***
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Method
  1. - Grate carrots finely and put aside (or simply process in the food processor). ***
  2. - Mix eggs, sugar, oil and vanilla in a food processor until smooth.
  3. - Add carrot and remaining ingredients. (add more spices for a darker cake)
  4. - Process enough to combine everything thoroughly, but do not overmix.
  5. - Turn mixture into a 10 cup capacity oil-sprayed microwavable ring pan.
  6. - Cover pan with lid or plate (though it’s fine without, I rarely bother).
  7. - Microwave on high for about 7.5-8 minutes or until top looks just dry and centre springs back, and cake is shrinking from the sides.
  8. - Leave 5 minutes, then turn out onto serving plate to cool.
  9. - Ice when cooled with lemon butter or cream cheese icing and garnish with chopped walnuts, if desired, or simply dust with some icing sugar in a sieve.
  10. Autumn's Culinary Tips:
  11. *** 2 teaspoons is fine, 3 makes a darker, spicier cake.
  12. *** Grating gives a more even texture, but using the processor is quicker!
  13. This recipe is from Alison Holsts New Microwave Cookbook 1989, as posted on just one of many sites who spread the word about this wonderful New Zealand cook.
  14. http://stackofrecipes.com/topic/13830/alison-holst-microwave-carrot-cake-please
  15. I have made some very minor changes over the years.

 

 

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Well-tried CROCKPOT BREAD

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Well-tried CROCKPOT BREAD

I’m not claiming this well-tried CROCKPOT BREAD is my own recipe, but I do know I’ve made it many times, and it has worked every time!  I’ve tweaked it, and there are many variations you can make.  And yes, you really CAN make an excellent loaf of wholemeal bread in a crockpot or slow cooker!

I apologise to the original poster who must have come from one of the many, many forums or blogs I’ve followed over the years.  The date-stamp on the original pic of the finished loaf on the green plate is 1st December, 2010!  I had made it, and posted the recipe and pic to a friend.  The second was taken 15th November 2011, so I’ve been using, and tweaking, the recipe for a long time.

Crockpot Bread cooked, cooled, cut and ready to eat

Crockpot Bread ready to eat, and full of goodness

I copied it at the time for my own use, long before I realised the ethics of attributing recipes when one is writing a food blog.   I always do this now, even when I have tweaked the recipe a long way from the original.

Anyway, I’ve noticed there have been a lot of male subscribers over recent weeks (even allowing for those who use a joint “husband-and-wife” email), so I’m going to post this recipe as it works!  And men (especially those without partners) might not be so open to asking “how to…”, so I’m including ALL the notes I took from the original post somewhere, to answer questions they may have.  Hi, guys!

Trust me – making a GOOD loaf of bread in a crockpot is not only possible, it stays moist for longer than the average supermarket bread, too.   No oven (unless you want to grill the top for browning), just the crockpot.

OH!  And only ONE KNEAD, no extra time rising, too!

Crockpot Bread – after kneading (only one knead needed!)

I really recommend adding that extra cup of yummy seeds, etc – it gives you more texture, fibre, flavour and goodness.  Small amounts can be bought at Bin Inn and similar “bulk bins” stores.

Crockpot Bread cooking in the crockpot

This would also be a great project for a rainy day in school holidays, when the kids aren’t co-operating.  Teach them how, then let them do the kneading, then watch the rising and cooking through the lid!   Enjoy!

Crockpot Bread cooking in the crockpot - closeup view

Crockpot Bread cooking in the crockpot – closeup view

Crockpot Bread – browning top under the oven grill

Ingredients:
15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
1 Tablespoon oil ( I use Canola)
4 teaspoons sugar
2 1/2 cups warm water
1 teaspoon salt
2 cups wholemeal flour
4 cups white high grade flour

Optional ingredients – not entirely necessary, but Yuuuum!

(Whatever you choose, really, but no more than 1 cup in total)

2 Tbsp Oatmeal
2 Tbsp Kibbled wheat
2 Tbsp Sunflower seeds
2 Tbsp Pumpkin seeds
1 Tbsp Sesame seeds
1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)

Method:
1. Place yeast in a small bowl with ½ tsp of the measured sugar.
2. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
3. Place remaining water in a large bowl.
4. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
5. Mix to combine with a wooden spoon.
6. Mix in enough H.G. flour to make a stiff dough.
7. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
8. Preheat the crockpot for 5 minutes, on HIGH.

  1. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
    10. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  2. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  3. Turn onto a cooling rack.
  4. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  5. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.

It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

Well-tried CROCKPOT BREAD
Author: 
Recipe type: bread
Cook time: 
Total time: 
 
A well-textured, one knead, no-rise, loaf of wholemeal bread cooked in the crockpot (slow cooker).
Ingredients
  • 15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
  • 1 Tablespoon oil ( I use Canola)
  • 4 teaspoons sugar
  • 2½ cups warm water
  • 1 teaspoon salt
  • 2 cups wholemeal flour
  • 4 cups white high grade flour
  • Optional ingredients - not entirely necessary, but Yuuuum!
  • (Whatever you choose, really, but no more than 1 cup in total)
  • 2 Tbsp Oatmeal
  • 2 Tbsp Kibbled wheat
  • 2 Tbsp Sunflower seeds
  • 2 Tbsp Pumpkin seeds
  • 1 Tbsp Sesame seeds
  • 1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)
Method
  1. Method:
  2. Place yeast in a small bowl with ½ tsp of the measured sugar.
  3. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
  4. Place remaining water in a large bowl.
  5. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
  6. Mix to combine with a wooden spoon.
  7. Mix in enough H.G. flour to make a stiff dough.
  8. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
  9. Preheat the crockpot for 5 minutes, on HIGH.
  10. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
  11. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  12. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  13. Turn onto a cooling rack.
  14. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  15. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.
  16. It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

 

Notes on the page where the recipe was originally posted:

(again, my apologies to the original poster – who also made adaptations, as I have – for not taking note – but the recipe works so well, and deserves sharing).

This recipe comes from one of Robyn Martins baking books (…said the original poster..). I have made so many now that I add all sorts of whole grains and seeds, usually totals a cup full and it still makes a great loaf. Remember to flatten out the loaf as you put it into the hot bowl and then DO NOT TOUCH!  Don’t lift the lid at all. You will see it rise through the glass, it may drop a little in the middle, but can not be helped. Best to put exactly the 15grams or three teaspoon of yeast and no more. The outcome is really much like a vogel bread.

Yes you do need to have it hot when you put in the dough, press it all around so it rises evenly, only a single rising while it cooks, put the lid on and do not touch it again because you do not want any cold air to come in till it is properly cooked.

The other thing is that it will get brown on the sides but the top will not get brown, so all you need to do when you take it out is put it under the grill for a few minutes to brown the top and it will look as if it was baked in the conventional oven. 

No do not use surebake, just use the ordinary plain dried yeast. I would use your newer one as mine is only a few years old. It might be a bit of trial and error, perhaps you can check it after 1 hr 45 mins and see what the side look like. As for the extra seeds and grains just mix in with the flour. If you use the bread maker to mix the dough, then you need to put the warm water, yeast and sugar in the bowl first and let stand for about 5 to 10 mins while you measure out all the dry ingredients and then pour all the mixed dry ingredients into the mixing bowl, then select the dough setting and let mix. It pays to watch till all the flour is worked into the liquid. Do not let to stand to rise in the bowl but take out when the mixing cycle is finished. The dough is ready when you push a finger in the dough and it spring back, it is okay to be very slightly sticky just use a little flour on the outside and then just press into the slow cooker bowl which should already be on high and sprayed with oil.

The optional additional grains and seeds can be anything you like. I now also add in Quinoa, Chai seeds, hulled millet, whole buck wheat, but not more than a cup of any mixture of seeds or grains. I have found that one can add the cup of extra seeds quite successfully. 

Other people’s Q & A:

I’m a bit wary of pre-heating the slow cooker, as you are not supposed to have it on with the cooker empty. But if I didn’t pre-heat it, then the bread would stick inside the bowl. So I made a compromise, and pre-heated it for a minimum amount of time. I pre-heated it for 5 minutes.

My crockpot gets condensation on the lid in the last hour so l take it off and quickly wipe the lid and put it back on l sometimes have to do it 2 or 3 times and now l have found my crockpot has a cooler spot so will have to turn it round part way through cooking 
l knead my bread for 5 to 6 mins until it is elasticity and springs back when l push finger into it
 

i knead for about 8-10 mins

How many teaspoons of yeast is 15g?

I didn’t weigh mine, just used 3 level teaspoons as I do in the breadmaker.

Made a 1/2 size recipe today, only have a small slow cooker. Wow! Most impressed. I put a piece of baking paper in the base before putting dough in to cook. ( thought it would be just my luck it would stick) and bread just fell out of dish, so easy. Used Surebake as was only yeast I had on hand, rose really well, no sinking at all. Rose about half way up dish, so made a good size loaf.

Had no seeds so just used wheat germ and oat bran. yum Yum. Must have been good, it’s the first time hubby has said good things about my homemade bread, he usually makes references to “bricks” ha ha. 

Only problem was it didnt last long LOL. Will not bother with shop bread again now, this is so easy and economical and even better i know what is going into it. 

Many thanks for the recipe, who would have thought of using the slow cooker to bake bread. Was going to buy a new breadmaker but wont bother now, this cooks in half the time and no hole in the bottom, even better. 
Next loaf going on in the morning. Going to try it as a base recipe for a spicy fruit loaf as well.

 

Variations:

Fruit bread turned out really well, just added a handful of raisins, 2 tsp cinnamon. 1 tsp 5 spice, pinch cloves and used basic recipe.
Cheese and onion bread, yum yum 

finely chopped onion 3/4 cup, lightly cooked first and 1/2 cup parmesan cheese – great with casserole the other night. 

 

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THREE LEMON CURDS for filling LEMON CUPCAKES

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Its always nice to have options when wanting a nice tart filling for cupcakes, or cakes, or a pavlova, or even to spread on toast, so here’s THREE LEMON CURDS for filling LEMON CUPCAKES

Three LEMON CURDS for filling lemon Cupcakes (my last post):

 

Pineapple Lemon Curd   (my favourite)

Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling

Ingredients

12 cup sugar

1 Tablespoon cornflour/cornstarch

18 teaspoon salt

1cup pineapple juice (can be drained from can of pineapple in juice)

2 Tablespoons fresh lemon juice

3 large eggs (size 6 or 7)

2 Tablespoons butter

Method:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.

Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

This will last in the fridge for over a week.

Lemon Curd

Ingredients:
¼ cup lemon juice

¼ cup Chelsea Caster Sugar,

½ cup water,

1 Tablespoon cornflour mixed with 1 tablespoon water

1 egg yolk

Method:

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.

Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.

Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.

– See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf

Lemon & Passionfruit Curd

Ingredients:

2 cups sugar

125g butter

4 eggs

2 lemons

3 – 4 passionfruit

Method:

  1. Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  2. Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  3. Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  4. Pour curd into hot, sterilised jars.

NOTE: All these recipes will keep in the fridge for 1-2 weeks

THREE LEMON CURDS for filling LEMON CUPCAKES
Author: 
Recipe type: baking, cakes, desserts, preserves
 
Three great LEMON CURD fillings - for cupcakes, cakes, pavlova, or as a spread on toast
Ingredients
  • Pineapple Lemon Curd (my favourite)
  • Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling
  • Ingredients
  • 1⁄2 cup sugar
  • 1 Tablespoon cornflour/cornstarch
  • 1⁄8 teaspoon salt
  • 1cup pineapple juice (can be drained from can of pineapple in juice)
  • 2 Tablespoons fresh lemon juice
  • 3 large eggs (size 6 or 7)
  • 2 Tablespoons butter
  • Method:
  • Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
  • Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
  • Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
  • Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
  • This will last in the fridge for over a week.
  • Lemon Curd
  • Ingredients:
  • ¼ cup lemon juice
  • ¼ cup Chelsea Caster Sugar,
  • ½ cup water,
  • 1 Tablespoon cornflour mixed with 1 tablespoon water
  • 1 egg yolk
  • Method:
  • Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.
  • Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.
  • Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.
  • - See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf
  • Lemon & Passionfruit Curd
  • Ingredients:
  • 2 cups sugar
  • 125g butter
  • 4 eggs
  • 2 lemons
  • 3 – 4 passionfruit
  • Method:
  • Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  • Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  • Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  • Pour curd into hot, sterilised jars.

 

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How to MAKE and FILL LEMON CUPCAKES

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Lemon Cupcakes (with Lemon Buttercream)

I’ve searched and searched for a light, moist, easy-to-bake cup cake recipe, and this Lemon Cupcakes recipe is by far the best that I’ve found.  It’s light but moist, the recipe is not complicated, and they’ve always been reliable for me.

(adapted from a recipe by Chelsea Sugar NZ- https://www.chelsea.co.nz/browse-recipes/   )

This Lemon CupCake recipe requires a stand mixer, as it’s a slightly unusual method – the longer beating than usual produces the almost sponge-like texture.  So long as you follow the “2 minutes on low, 2 minutes on high” directions, success is guaranteed!

The recipe makes 12-14, and is easily doubled.

Lemon Cupcakes ready to bake

 

Lemon Cupcakes fresh and fragrant from the oven

I fill them with Pineapple and Lemon curd, to make the eating even more scrumptious.   The original recipe adds the curd in with the baking, but I find it quicker and less messy to add the curd after baking.

I’ll be giving a selection of three different curd recipes in my next post – all are delicious, and so simple to make.

The lemon counteracts the sweetness of whatever frosting you choose to use – and I’ve given a Lemon Buttercream recipe for you, too.

Do give this recipe a go – everybody who has tried them just loves them!

 

Ingredients

1½ cups self-raising flour, sifted

¾ cup Chelsea Caster Sugar

125g butter, softened but not melting

2 teaspoons freshly grated lemon zest (or lime zest)

2 eggs, beaten

¼ cup yoghurt and ¼ cup milk  (or just ½ cup milk)

Method

Preheat the oven to 160°C (325 F) on fan-bake. In the bowl of an electric beater, place the sifted flour, sugar, softened butter, lemon zest, eggs and milk and beat on a low speed for 2 minutes until combined.

Increase the speed and beat for a further 2 minutes until fluffy and smooth.

Line a 12-hole muffin pan with cupcake cases. **

Fill each case with the mixture until each is 2/3rds to ¾ full (don’t overfill)..

Bake for 15-18 minutes until golden and puffed and spongy to the touch

Cool the cupcakes, then place in fridge for 1 hour.

Lemon Cupcakes with a selection of tools to take out the core for filling with curd

Lemon cupcakes, using the corer to take out the centre

Lemon Cupcake, with core taken out, ready to fill with curd

Pineapple and Lemon curd, in piping tube (or use a bag, or even a teaspoon) to fill Lemon Cupcakes

Lemon Cupcakes, filled with curd, and frosted for a baby shower

Lemon Cupcakes decorated with buttercream, coloured to match the O.T.T. Birthday Cake (recipe given earlier)

TO FILL WITH CURD:

Remove from fridge and cut a cavity in the top of each cake, reserving the crusted part.   You can remove this easily with a “cup cake corer” or simply use an apple corer, or even a sharp small knife.  I have shown a selection of options – 2 apple corers, a knife, and a specialty cupcake corer.

Fill the cavity with a teaspoonful of the Pineapple and Lemon curd (or filling of your choice), replace the very top crust of the piece removed.

Top the cup cake with icing, or the lemon buttercream recipe given, and decorate with edible goodies of your choice.

** You may need to use a couple more cake formers (paper or cardboard).  The cardboard cup cake formers, freely available these days, are really better to use than the old-fashioned cup cake papers, in my opinion.  The cup cakes rise better in them, and they’re easier to transport or freeze in the cardboard ones.  They’re certainly easier for guests at parties to eat (with tiny disposable spoons), too!

You can very lightly spray the cardboard with oil, or not – your choice.

Filling and Decorating:
1 cup Pineapple and Lemon curd (or your own curd or other filling), and edible decorations such as sprinkles, grated white/dark chocolate, candied lemon zest , etc.

One mix of Lemon Buttercream, (or frosting of your choice) if using.

Decorate filled cup cakes with frosting and decorations of your choice.

Lemon Buttercream
150g butter, softened
2 cups Chelsea Lemon Flavoured Icing Sugar (or Chelsea Icing Sugar & a good squeeze of lemon juice)
2-3 Tablespoons hot water

To make the lemon buttercream:

Beat the butter until smooth and pale.

Add the Chelsea Lemon Flavoured Icing Sugar (or Chelsea Icing Sugar and a squeeze of lemon juice) half a cup at a time, with enough of the hot water to make a creamy mixture, beating well between each addition.

Beat until the buttercream is fluffy and lemon-scented.

If desired, colour the Lemon Buttercream 3 different colours, place each colour into a disposable piping bag, slightly flatten each bag.

Prepare a larger piping bag with a shell tube, slide all three bags with colours evenly into the larger bag, and squeeze gently, so all colours come out equally, then swirl onto your cupcakes.

 

How to MAKE and FILL LEMON CUPCAKES
Author: 
Recipe type: baking, cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious, light, moist cupcakes, filled after baking with a lemon and pineapple curd filling, and topped with Lemon Buttercream.
Ingredients
  • LEMON CUPCAKES
  • 1½ cups self-raising flour, sifted
  • ¾ cup Chelsea Caster Sugar
  • 125g butter, softened but not melting
  • 2 teaspoons freshly grated lemon zest (or lime zest)
  • 2 eggs, beaten
  • ¼ cup yoghurt and ¼ cup milk (or just ½ cup milk)
  • LEMON BUTTERCREAM FROSTING:
  • 150g butter, softened
  • 2 cups Chelsea Lemon Flavoured Icing Sugar (or Chelsea Icing Suga)r & a good squeeze of lemon juice)
  • 2-3 Tablespoons hot water
Method
  1. LEMON CUPCAKES:
  2. Preheat the oven to 160°C (325 F) on fan-bake. In the bowl of an electric beater, place the sifted flour, sugar, softened butter, lemon zest, eggs and milk and beat on a low speed for 2 minutes until combined.
  3. Increase the speed and beat for a further 2 minutes until fluffy and smooth.
  4. Line a 12-hole muffin pan with cupcake cases. **
  5. Fill each case with the mixture until each is ⅔rds to ¾ full (don’t overfill)..
  6. Bake for 15-18 minutes until golden and puffed and spongy to the touch
  7. Cool the cupcakes, then place in fridge for 1 hour.
  8. Remove from fridge and cut a cavity in the top of each cake, reserving the crusted part. You can remove this easily with a “cup cake corer” or simply use an apple corer, or even a sharp small knife.
  9. Fill the cavity with a teaspoonful of the Pineapple and Lemon curd (or filling of your choice), replace the very top crust of the piece removed.
  10. Top the cup cake with icing, or the lemon buttercream recipe given, and decorate with edible goodies of your choice.
  11. ** You may need to use a couple more cake formers (paper or cardboard). The cardboard cup cake formers, freely available these days, are really better to use than the old-fashioned cup cake papers, in my opinion. The cup cakes rise better in them, and they’re easier to transport or freeze in the cardboard ones. They’re certainly easier for guests at parties to eat (with tiny disposable spoons), too!
  12. You can very lightly spray the cardboard with oil, or not – your choice.
  13. To make the LEMON BUTTERCREAM:
  14. Beat the butter until smooth and pale.
  15. Add the Chelsea Lemon Flavoured Icing Sugar (or Chelsea Icing Sugar and a squeeze of lemon juice) half a cup at a time, with enough of the hot water to make a creamy mixture, beating well between each addition.
  16. Beat until the buttercream is fluffy and lemon-scented.
  17. If desired, colour the Lemon Buttercream 3 different colours, place each colour into a disposable piping bag, slightly flatten each bag.
  18. Prepare a larger piping bag with a shell tube, slide all three bags with colours evenly into the larger bag, and squeeze gently, so all colours come out equally, then swirl onto your cupcakes.

 

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Margarita Chicken Marylands

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One of my favourite flavours is lime… and when you think of lime, you think Tequila and Margaritas, right?   So, when I fancy a touch of Mexican flavours, Margarita Chicken Marylands are my go-to dish, as it’s so simple to make, so full of flavour, and so tender, but although it looks complicated, it’s truly not.  And I’ve shown this as a complete meal plan.

Read it all through first, noting which items can be pre-prepared if you wish, and just take it step-by-step.

Margarita Chicken Maryland

Margarita Chicken Maryland – completed meal

You can even start marinating the chicken the night before (I do!), so it’s perfect for entertaining, or busy family life.

You’re the cook, you know how your family handles heat, so adjust the amount of chilli to taste – start lower than given, add more if needed.

Tequila is an added taste explosion, and helps tenderise the chicken.   Don’t worry about the alcohol, it’s cooked off, and only the flavour and the tenderising action remains.  Keep the alcohol in the pitcher of Margaritas for the adults to enjoy with this Mexican-inspired meal.

Total cooking time is about 50 minutes, with the prep (done in stages) taking up to 45 minutes, spread across your day – or the night before!)

Enjoy – Ole!

Margarita Chcken Marylands – marinating in ziplock bag

 

Total Meal Ingredients

Margarita Chicken   

4 chicken Marylands (leg and thigh) or 8-10 chicken thighs (skin ON is best for this recipe)

100 ml white tequila (blanco)

zest and juice of 2 limes

¼ teaspoon chilli flakes, plus more for garnish (cna use fresh, if available)

2 Tablespoons oil – I used canola

1 teaspoons salt (granulated or flakes)

Baked Kumera

4 even-sized smooth orange kumera (sweet potatoes), scrubbed.

200g sour cream or coconut yoghurt, to serve

small bunch parsley or coriander, chopped to give around ½ cup.

salt and pepper, to season

1 teaspoon lime zest, to sprinkle

Mexicano sauce (optional – omit if chillis aren’t your thing)

2 – 3 cloves garlic, crushed

thumb-sized knob (40-60g) ginger, peeled and grated

1 teaspoon salt (fine kitchen salt)

1½ Tablespoons canola oil

2 teaspoons sugar

juice of 1 lime

either 1- 2 teaspoons dried chillies (or to taste) or 75g fresh chillies, roughly chopped

Serving

  • 1 avocado, mashed with a little lime juice
  • ½ capsicum (red or yellow), very thinly sliced into long strips
  • ½ red onion, very finely sliced
  • Torn lettuce leaves
  • finely chopped parsley or coriander leaves
  • lime wedges

Method

  1. For the MARGARITA CHICKEN, make a few slashes across the chicken marylands (or thighs) and place them into a large ziplock bag.
  2. Add the tequila , lime juice and zest, chilli flakes, oil and salt to the bag, squish air out of the bag, and seal it.   Place on a tray and leave in the fridge for at least 1 hour, or even overnight if you have time, to allow the flavours to develop.  Turn occasionally, if you can.
  3. Preheat oven to 200-220C (400 – 425 F).
  4. Prick several holes with a skewer into each KUMERA, then place onto a baking tray lined with foil or baking paper. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  5. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Place chicken pieces onto a shallow baking tray with sides,  lined with foil or baking paper. and bake for about 20 minutes, turning heat down if over-browning. Pour about half of the marinade over the chicken pieces.
  6. Meanwhile, mix sour cream or coconut yoghurt and chopped parsley or coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge. ** can be prepared earlier in the day
  7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes.
  8. MEXICANO SAUCE: Put all ingredients into processor and wiz (or zap to a puree in a bowl, using a stick blender. Allow to stand and rest for at least 15 minutes before serving. ** can be prepared earlier in the day
  9. Check with a skewer that the chicken is cooked through (juices run clear, not bloody) and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add a little boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.

 

Assembling the plate to serve:

  1. Arrange torn lettuce leaves on your plates, and spoon or pipe some mashed avocado on top of the lettuce (or serve in avocado shell, as I have)..

 

  1. Next, place a Baked Kumera onto the plate, slice it open lengthwise, and fill with some of the previously prepared and chilled sour cream/coconut yoghurt dressing. Sprinkle with some lime zest.

 

  1. Place one Margarita Chicken Maryland (or thigh) pieces onto the plate, pour the reserved pan juices over the chicken, then sprinkle with chopped coriander/parsley and chilli flakes.

 

4. Spoon some of the Mexicano sauce to the side, or pour into a gravy boat so guests can serve themselves.      (Mine is shown in a glass container at the right of the plate).

 

  1. To complete, serve with wedges of lime – and a pitcher of Margaritas. Ole!

Margarita Chicken Marylands
Author: 
Recipe type: dinner, chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Total Meal Ingredients
  • Margarita Chicken:
  • 4 chicken Marylands (leg and thigh) or 8-10 chicken thighs (skin ON is best for this recipe)
  • 100 ml white tequila (blanco)
  • zest and juice of 2 limes
  • ¼ teaspoon chilli flakes, plus more for garnish
  • 2 Tablespoons oil – I used canola
  • 1 teaspoons salt (granulated or flakes)
  • Baked Kumera:
  • 4 even-sized smooth orange kumera (sweet potatoes), scrubbed.
  • 200g sour cream or coconut yoghurt, to serve
  • small bunch parsley or coriander, chopped to give around ½ cup.
  • salt and pepper, to season
  • 1 teaspoon lime zest, to sprinkle
  • Mexicano sauce (optional - omit if chillis aren't your thing):
  • 2 – 3 cloves garlic, crushed
  • thumb-sized knob (40-60g) ginger, peeled and grated
  • 1 teaspoon salt (fine kitchen salt)
  • 1½ Tablespoons canola oil
  • 2 teaspoons sugar
  • juice of 1 lime
  • either 1- 2 teaspoons dried chillies (or to taste) or 75g fresh chillies, roughly chopped
  • Serving:
  • 1 avocado, mashed with a little lime juice
  • ½ capsicum (red or yellow), very thinly sliced into long strips
  • ½ red onion, very finely sliced
  • Torn lettuce leaves
  • finely chopped parsley or coriander leaves
  • lime wedges
Method
  1. * - For the MARGARITA CHICKEN, make a few slashes across the chicken marylands (or thighs) and place them into a large ziplock bag.
  2. - Add the tequila , lime juice and zest, chilli flakes, oil and salt to the bag, squish air out of the bag, and seal it. Place on a tray and leave in the fridge for at least 1 hour, or even overnight if you have time, to allow the flavours to develop. Turn occasionally, if you can.
  3. - Preheat oven to 200-220C (400 - 425 F).
  4. ** - Prick several holes with a skewer into each KUMERA, then place onto a baking tray lined with foil or baking paper. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
  5. - Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Place chicken pieces onto a shallow baking tray with sides, lined with foil or baking paper. and bake for about 20 minutes, turning heat down if over-browning. Pour about half of the marinade over the chicken pieces.
  6. Meanwhile, mix sour cream or coconut yoghurt and chopped parsley or coriander together in a bowl until combined. Season with salt, to taste, cover with cling film and set aside in the fridge. ** can be prepared earlier in the day
  7. - Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes.
  8. ** - MEXICANO SAUCE: Put all ingredients into processor and wiz (or zap to a puree in a bowl, using a stick blender. Allow to stand and rest for at least 15 minutes before serving. ** can be prepared earlier in the day
  9. - Check with a skewer that the chicken is cooked through (juices run clear, not bloody) and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm. Add a little boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
  10. ** Assembling the plate to serve:
  11. - Arrange torn lettuce leaves on your plates, and spoon or pipe some mashed avocado on top of the lettuce (or serve in avocado shell, as I have).
  12. - Next, place a Baked Kumera onto the plate, slice it open lengthwise, and fill with some of the previously prepared and chilled sour cream/coconut yoghurt dressing. Sprinkle with some lime zest.
  13. - Place one Margarita Chicken Maryland (or thigh) pieces onto the plate, pour the reserved pan juices over the chicken, then sprinkle with chopped coriander/parsley and chilli flakes.
  14. - Spoon some of the Mexicano sauce to the side, or pour into a gravy boat so guests can serve themselves. (Mine is shown in a glass container at the right of the plate).
  15. - To complete, serve with wedges of lime – and a pitcher of Margaritas. Ole!

 

Autumn’s Culinary Tip:

A Chocolate Mousse (or even Chocolate and Avocado mousse), served with fruit and whipped cream or more coconut yoghurt, would be the perfect way to finish this meal

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Savoury or Sweet, APPLE ROSES are a TREAT!

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Apple Roses, in savoury or sweet forms, look spectacular and taste wonderful but are so easy to make, let a child help you make them!

Wow your friends, at parties or for a special dessert, but while they look complicated the process of making them is child’s play and best of all you can freeze them, to bake when needed!  And best of all – your friends will think you spent hours making them!

Sweet apple roses

Sweet Apple Roses – such a sweet treat to eat

Savory Apple Roses

Savoury Apple Roses – cheese, savoury sauce, and pastry!

I’ve shown the making of the savoury ones first.

Truth be known, we were having so much fun making them, I forgot to take pictures of the sweet ones!  But the process is virtually the same – just the spread on the pastry is different, and cheese (and salami, if desired) and salt and pepper are used instead of the sweet ingredients.

Apple roses have been around for ages, and those in the know about them all have a different “take” on them – but I haven’t seen anyone do both the sweet and savoury versions.   This is my take on them, so – enjoy!

1. Smear sauce, then place apple slices, cheese, and a touch of salt and pepper onto the pastry strip

2. Fold pastry strip over apple, cheese and sauce, then roll up

3. Roll up strip, ready to place into muffin trays

Savory Apple Roses ready for the oven

Sweet Apple Roses ready for the oven

 

 

 

 

 

 

 

Sweet [left] and Savoury [right] APPLE ROSES, out of the oven

Savoury Apple Roses

Savoury Apple Roses, ready to serve

Sweet Apple Roses

Sweet Apple Roses, ready to serve

Savoury or Sweet, APPLE ROSES are a TREAT!
Author: 
Recipe type: snack, dessert
Prep time: 
Cook time: 
Total time: 
 
Savoury or sweet, APPLE ROSES are a treat! So easy to make, but they look spectaular and taste mmmmmmmmmm!
Ingredients
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon - Juice
  • • Apple paste, apple butter, or jam (I used strawberry)
  • • Sugar, cinnamon, nutmeg and Ground Gloves to sprinkle
  • (food colour, if desired}
  • The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  • Omit sugar, spices and jam)
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon – Juice
  • • Cheddar or Gouda cheese, cut into thin slices.
  • • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  • • Salami slices, cut in half (if desired)
  • • Salt and pepper to sprinkle.
Method
  1. Slice your apple in half (top to bottom) and then carefully cut the core out, keeping the apple intact. Then, slice your half apple pieces into very thin strips of apple.
  2. Put the strips of apple slices in a microwavable bowl part filled with water and the juice of half a lemon. This will help prevent the apples from browning.
  3. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl. ***
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 4-6 even strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Start on one end and place the apple strips onto the puff pastry sheet. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pastry strip. Leave a little empty pastry at the end of the strip. WARNING - the apple might be a bit warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste. Nutmeg would also be a good choice.
  8. Fold over the bottom half of the pastry on top of the apple slices.
  9. Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal.
  10. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  11. In a small bowl, mix ¼ cup sugar with a little of the spices, to your taste. Sprinkle about ½ a teaspoonful onto each “rose”.
  12. Bake at 190 deg C. (375 F,) for about 30 minutes.
  13. Remove from pan and let cool on rack.
  14. Dust with icing sugar if serving cool.
  15. Autumn’s culinary tip:
  16. *** If you have the time, place half the apple slices in a separate bowl, with a few drops of red food colouring, for a few minutes before microwaving, to have some nice red slices.
  17. You can make these ahead of time, and freeze them, then pop into airtight freezer bags. Thaw when ready, and bake.
  18. The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  19. • 2 large or 3 smaller apples (I used Gala and Jazz)
  20. • 3-4 squares of commercial puff pastry (thawed)
  21. • ½ Lemon – Juice
  22. • Cheddar or Gouda cheese, cut into thin slices.
  23. • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  24. • Salami slices, cut in half (if desired)
  25. • Salt and pepper to sprinkle.
  26. Prepare all (apple slices and pastry) as above, using chutney or savoury sauce of your choice spread in place of the sweet spread.
  27. Lay your apple slices on the pastry strips, place part slices of cheese on top Then add salami slices, if using. Sprinkle with a mere whisper of salt and pepper.
  28. Fold strip in half, over the filling, and roll up as before. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  29. Bake at 190 deg C (375 F.) for about 30 minutes.
  30. Remove from pan and let cool on rack.

 

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Chocolate Cake in a Cup or Mug

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I promised, so I’m delivering – a quick CHOCOLATE CAKE in a CUP or a MUG…. for those times you want cake, and you want it NOW!

This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.

It’s a recipe for one mug, but as it’s so rich and dense (more like a Mud Cake), try making it for two as a sweet and naughty surprise, while making a cup of coffee.  I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.

It certainly hits the sweet spot!  Because  it’s  dense and rich,  I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream.  Or both!  Delightfully decadent.

 

decadent-chocolate-cake-in-cup

Decadent Chocolate Cake in a cup for one.

Two cakes from the one mix

 

 

 

 

 

 

 

Ingredients:

3 Tablespoons sugar

1 Tablespoon cocoa

4 Tablespoons plain flour

1 egg (size 6-7)

3 Tablespoons oil (I use canola)

3 Tablespoons milk

1/2 teaspoon Heilala Vanilla extract or paste

  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes.  (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!

Autumn’s Tips:

  1. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  2. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  3. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  4. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

Chocolate Cake in a Cup or Mug
Author: 
Recipe type: baking, dessert
Prep time: 
Cook time: 
Total time: 
 
A very quick Chocolate Cake in a Cup or Mug - dense, rich, so delightfully decadent.
Ingredients
  • This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.
  • It’s a recipe for one mug, but try making it for two as a sweet and naughty surprise, while making a cup of coffee. I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.
  • It certainly hits the sweet spot! It’s quite dense and rich, so I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream. Or both! Delightfully decadent.
  • Ingredients:
  • 3 Tablespoons sugar
  • 1 Tablespoon cocoa
  • 4 Tablespoons plain flour
  • 1 egg (size 6-7)
  • 3 Tablespoons oil (I use canola)
  • 3 Tablespoons milk
  • ½ teaspoon Heilala Vanilla extract or paste
Method
  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes. (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!
  8. Autumn’s Tips:
  9. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  10. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  11. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  12. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

 

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Mother’s Day Cake (using Vanilla Sour Cream Cake)

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It’s just become Mother’s Day in New Zealand, and I’ve not long ago finished decorating the cake for my mother, as part of her present.

I used my http://www.off-my-rocker.com/heilala-vanilla-sour-cream-cake/ ‎  recipe, and frosted it with pale lilac buttercream.   I’d made the flexible lace, and moulded and painted the fondant/gumpaste flowers earlier in the day

Happy Mother’s Day, Mum!   And blessings on all the other mothers out there

And I hope, Dear Readers, you enjoy the pictures.

And now, well after midnight, I’m off to make a Cake in a Mug, to go with a well-earned cup of hot chocolate to help me sleep.

Oh?   You want my Cake in a Mug cake recipe?

Sorry everyone, you’ll have to wait until tomorrow….. oooops, it IS tomorrow!

Well, tonight then – I promise!

In the meantime, the pictures of my mother’s Mother’s Day Cake……

heilala-vanilla-sour-cream-cake

The Vanilla Sour Cream cake, just out of the oven – wonderful aroma!

Mother's-Day-Cake-with-Heilala-Vanilla-Sour-Cream-Cake-recipe

Mother’s Day Cake – made with Vanilla Sour Cream Cake recipe

 

 

 

 

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Vanilla Sour Cream Cake

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Vanilla Sour Cream Cake

(Using Heilala Vanilla products)

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

This gorgeous VANILLA SOUR CREAM CAKE recipe isn’t my own recipe, but it’s soooo good, I’m sharing it with you.

There are a vast number of generic “vanilla sour cream cake” recipes, but this is the one I have used for some time.  I know how to double or triple for particular cake sizes, and it’s one recipe where using the best vanilla available (I use Heilala) adds to the magic.

Everybody loves this cake.  The aroma of vanilla while the cake is cooking is just delightful!

It’s moist, quite simple to make, and looks gorgeous with any sort of topping – from frosting, with chocolate ganache, or simple cream and fresh fruits. Berries or citrus slices look great, or kiwifruit, too.  We grow them well around Tauranga, in the beautiful Bay of Plenty, New Zealand.

The “secret” of this cake is Vanilla! Real vanilla is the only way to go on this cake. Heilala makes some of the very best in the world, with multiple awards, and it is manufactured (from vanilla beans grown in Tonga) right here in Tauranga, Bay of Plenty, New Zealand.

These great products can be ordered direct from them, here – https://www.heilalavanilla.co.nz/collections.

Heilala-Vanilla-products

Heilala Vanilla products – aroma and taste perfection

I use this recipe often, and it is very worthy of sharing.

I used it in the next recipe I’ll be sharing – a Mother’s Day cake for my mother.

 

 

 

 

 

 

 

 

Ingredients

Cake:

1 cup Heilala Vanilla sugar (use castor sugar at a pinch)

6 Tablespoons butter (soft, not melted)

1 teaspoon Heilala Vanilla extract or paste

1 ¾ cups sifted cake flour **

1 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup dairy sour cream

4 stiffly beaten egg whites

** if you have no “cake flour”  take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.

Vanilla Frosting

1 ½ cups sugar

2 large egg whites room temperature

6 Tablespoons cold water

1 Tablespoon Heilala Vanilla Syrup

¼ teaspoon cream of tartar

Pinch of salt

1 teaspoon Heilala Vanilla paste

Method:

  1. Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2″) cake pans.
  2. Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  3. In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  4. Pour mixture into two greased and lightly floured 8 ½ by 1 ½ round baking pans.

5. Bake for 25-35 minutes. Test cakes  at 25 minutes, with toothpick by inserting in center to make sure it comes out clean.

6. Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.

Make the vanilla frosting:

  1. Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  2. Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  3. Remove from heat and add the vanilla paste.
  4. Continue to beat 2 minutes longer and use immediately.

 

Recipe courtesy of Heilala Vanilla. – https://www.heilalavanilla.co.nz/

Author: 
Recipe type: cake, dessert, celebration
Cuisine: International
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cake:
  • 1 cup Heilala Vanilla sugar (use castor sugar at a pinch)
  • 6 Tablespoons butter (soft, not melted)
  • 1 teaspoon Heilala Vanilla extract or paste
  • 1 ¾ cups sifted cake flour **
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup dairy sour cream
  • 4 stiffly beaten egg whites
  • ** if you have no “cake flour” take out four Tablespoons of plain flour, and replace with four Tablespoons of cornflour/cornstarch – sift well.
  • Vanilla Frosting:
  • 1 ½ cups sugar
  • 2 large egg whites room temperature
  • 6 Tablespoons cold water
  • 1 Tablespoon Heilala Vanilla Syrup
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon Heilala Vanilla paste
Method
  1. Vanilla Sour Cream Cake:
  2. - Preheat oven to 350F. Grease and flour (or use my Tin Glide) two 20 cm x 5 cm (8 x 2") cake pans.
  3. - Cream together 1 cup Heilala vanilla sugar and butter, then dd Heilala vanilla extract or Heilala paste.
  4. - In separate bowl sift together cake flour, baking powder salt and soda. Add flour to creamed mixture alternately with sour cream, beating just till mixed. Fold in beaten egg whites.
  5. - Pour mixture into two greased and lightly floured 20 cm x 5 cm (8" x 2 ") round baking pans.
  6. - Bake for 25-35 minutes. Test at around 25 minutes with toothpick by inserting in center to make sure it comes out clean.
  7. - Cool on wire racks for 10 minutes. Remove from pans. Cool completely before filling and decorating.
  8. Make the vanilla frosting:
  9. - Bring two inches of water to simmer in bottom of double boiler then in top of double boiler. Combine the sugar, egg whites, water, cream of tartar, syrup and salt.
  10. - Beat with electric mixer (about 7 minutes) on high- it will quadruple in volume and become shiny and form peaks.
  11. - Remove from heat and add the vanilla paste.
  12. - Continue to beat 2 minutes longer and use immediately.

 

 

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