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Sticky Toffee Pudding (with a twist)

So I am.. Or let’s just say, used to be one of those people who had an immense hatred for dates , until… I made this. Trust me, this dessert will become your favourite too! I made this for my sister’s 17th birthday and she loved it! I think the best part about this cake is the sauce, because it just takes it up to a whole new level. It takes a bunch of ingredients and a little more work, but it’s well worth it!

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Picture clicked by @bakesalotlady

Lets get baking!

For the pudding/cake: (You can also make 24 generous sized cupcakes from this batter)

350 g dates (not the dry kind)

About 2 cups of water

1+1/2 tsp baking soda

150 g unsalted butter (about 1+1/2 stick)

1/4 tsp salt

2 tsp vanilla extract

100 g (a little more than 1/2 cup) Brown sugar

2 tbsp black-strap molasses (Check notes)

3 large eggs

190 g (1+1/2 cup) of plain flour

2+1/2 tsp baking powder

1 tbsp instant coffee powder

For the toffee sauce:

80 g (about 3/4 stick) of unsalted butter, cubed

165 g 3/4 cup brown sugar

200 ml (1 cup) cream (minimum 20% fat)

1+1/2 tbsp cocoa powder

1/2 tsp instant coffee powder

2-3 tbsp scotch whiskey (optional) [You can add a teaspoon of vanilla instead]

a generous pinch of sea salt

Method:

  1. Preheat your oven to 160°C/320°F, butter a bundt pan or a flower pan generously and dust it with flour (this step is important), line it with parchment paper too if using a round or square cake tin (a single 8 or 9 inch tin will work) or lined a 24 hole cupcake tin and keep it aside.
  2. Remove the seeds of your dates, chop them up and place the dates, coffee and the water in a saucepan over medium heat and bring it to boil, add the baking soda (it will foam up and change colour), stir and take it off the heat and leave it to cool.
  3. When the mixture is slightly cool, take an immersion blender and blend the date mixture till it is a fine puree. In case you don’t have an immersion blender you can blend it up in your smoothie blender, just ensure it’s not boiling hot.
  4. In a separate bowl, add your butter, sugar, molasses and vanilla and mix it with a whisk/stand mixer/hand mixer, till combined, add the eggs one at a time and blend well.
  5. Once your date mixture is cool enough not to scramble the eggs add it to the butter mixture and blend it in.
  6. Finally, sift the four, salt and baking powder over this bowl and fold it in with a spatula. Pour it into your baking tin and bake for 55-60 minutes (cupcakes should take anywhere between 22-28 mins) or until a skewer inserted in the middle comes out clean. Let the pudding/cake cool for at least 15 minutes before turning it out to cool completely. (This is an extremely soft pudding/cake so handle with care.)

For the sauce:

  1. Add the butter and sugar in a saucepan over medium heat, let it go till the sugar is dissolved.
  2. Slowly add in the cream, stirring continuously and bring it to the boil, cook till thickened slightly, about 5 minutes.
  3. Take it off the heat, add the coffee, sifted cocoa powder and vanilla/whiskey and the sea salt and stir well.

NOTES:

  1. The pudding/cake is sweet enough, so I kinda played with the amount of sugar in the cake, you can reduce the sugar by a tablespoon or two if needed (not more than that.)
  2. If you don’t have molasses you can add an equal amount of brown sugar or just leave it out.
  3. I drizzled the sauce just before serving. If you need to store the pudding/cake then it’s better to keep it without the sauce and drizzle it before eating/serving. The cake should keep for 3-4 days in the refrigerator.

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Love,

Bakesalotlady ❤

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Picture clicked by @bakesalotlady

 

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Balsamic Strawberry Ice-cream! (Dairy free and refined sugar-free)

SUMMER’S here! I know! India has brutal summers and no one can deny a big bowl of ice cream these days! I personally LOVE ice-cream but my sister and I are not so good friends with dairy (more like the other way round :P). So I try to avoid dairy in a lot of recipes I build. This ice cream was an absolutely experimental project but it turned out to be such a hit that I had to post this treat here!

You can almost say that this is a healthy and guilt free dessert (I KNOWWW!). Processed with VSCO with 4 preset

Image clicked by @bakesalotlady

 AND the best part is, you can customize this recipe according to your preferences and liking and it will definitely not let you down. I promise 🙂

 

Lets get to the recipe!

Ingredients:

2 cans (400 ml each) of full fat coconut milk* (refrigerated for at least 24 hours)

1/4th cup unrefined cane sugar/coconut sugar

200g fresh strawberries chopped

1 tbsp pure vanilla extract

1 tbsp light corn syrup (I know it’s unhealthy but it’s optional, you can leave it out :P)

Let’s make ice-creeeeam! (SEE NOTES FIRST PLEASE)

  1. Wash and hull the strawberries, chop them up and add a tablespoon or two of balsamic vinegar and leave in a bowl, covered, let it release it’s juices.
  2. Take the chilled cans of coconut milk and scoop out the thick cream that is on top, try to avoid as much of the water as you can at the bottom of the can. Add it to a bowl.
  3. Using a hand held electric mixer/stand mixer whip the coconut cream on a high speed till it resembles the texture of heavy whipped cream.
  4. Slowly add in the 1/4th cup of sugar and whip it for about 1-2 minutes. (This amount of sugar was sweet enough for my preference, you can add more or less as you like)
  5. Add the Vanilla and Corn Syrup.
  6. Finally add the chopped up strawberries and mix in with a spatula.
  7. Fill the ice cream in a freezer safe container and let it freeze for at least 6 hours or overnight.
  8. Eat and don’t share 😛

This ice-cream should last up to two weeks if stored in an air-tight freezer safe container.

NOTES:

  1. A day before you make the ice-cream, buy the coconut milk and leave it in the fridge for at least 24 hours or else the cream and water won’t separate. Also ensure that the coconut milk has a high fat content. You can also buy one can of coconut cream instead of two cans of coconut milk if it is available where you live.
  2. You can leave out the Balsamic vinegar if you don’t have it/it is not available/are skeptical to try it. But if you can buy it, I would definitely suggest you give it a try!
  3. You can use regular granulated sugar if you don’t want to use any other sugar, although I’ll suggest not to use any liquid sweetener.
  4. You can totally leave out the Corn syrup, it just helps make the ice-cream more creamy (I read it somewhere once), both the Corn syrup and Vanilla (apart from flavour) prevent ice cream from being icy. Use pure Vanilla extract, essence won’t give you the creamy-ness.

Try it! Play with the recipe and let me know how it works for you. Come up with your favourite flavour combinations and devour them (almost) guilt free!

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Love,

Bakesalotlady ❤

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Image clicked by @bakesalotlady

 

 

 

 

 

 

No bake Oreo and Strawberry tart. (Vegan and Dairy free options)

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Image clicked by @bakesalotlady

Tarts are always a very easy to make yet impressive to look at kind of desserts. This no bake Oreo and Strawberry tart is one such dessert. I made this tart just because I was too lazy to bake something and I really needed dessert, the only tough part about making this dessert is that you will have to wait for it to set in the fridge. But I promise it’s worth it. Only thing to keep in mind is that you need cream that has at least 35% fat content, or else it won’t set. Also you can change the ingredients if you’re dairy free or vegan, I’ll leave the substitutions below.

Ingredients:
For the crust-
1 large pack + 1 small pack (150 g + 50 g) Oreo biscuits (crushed)

1 tbsp Cocoa/Cacao powder

45 g (about a little less than 1/4 cup) melted butter/ Coconut oil/ Vegetable shortening

For the filling:
200 ml (1 cup) Heavy cream (minimum 35% fat) or Coconut Cream

150 ml (about 1/2 cup) Sweetened Condensed milk (add more/less according to preferred sweetness)/ Dairy free alternative: Coconut condensed milk (see notes below)

50 g (1 small pack) Oreo biscuits (crushed)

200 g Fresh Strawberries

Lets assemble the tart!

1.  Mix all the ingredients of the crust and set them on a greased 13×4″ tart mould and leave it in the refrigerator to set.

2. In a bowl, whip the chilled cream till it almost reaches stiff peaks, add the condensed milk and whip for about 45 seconds, then fold in the crushed oreo biscuits.

3. Fill the mixture into the prepared mould and let it set in the freezer for at least 3-4 hours

4. Place the strawberries on the set filling however you like and dust them with icing sugar.

Notes:
1. Do not be impatient, let the tart set and only then cut into it, otherwise it will fall apart.

2. Chill your cream before whipping it. (if using coconut cream, refrigerate it for at least 24 hours before use so that the fat and water separate)

3. The recipe for coconut condensed milk can be found online if it’s not available where you live.

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Image clicked by @bakesalotlady

Ah! Yum!

Don’t forget to follow me on Instagram and Facebook to stay updated on our delicious food journey, and if you make this recipe then do post a picture and use the hashtag #bakesalotlady on Instagram!

Love,

Bakesalotlady ❤