The Pudding Party

Tomo

Tiramisu Brownies

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Do you like brownies?
Do you like tiramisu?

OK, this is for you!!

One day, I was craving tiramisu, but something not too light.
Then I thought about brownies, but I wanted something lighter than that. (too picky! lol)

 

So I realized why didn’t I make brownies with coffee infused mascarpone cream!
Great idea right?

 

What great about this tiramisu brownie is just so easy to make and tastes amazingly good!
Perfect for holiday gathering too.

Print Recipe

Tiramisu Brownie

Prep Time20 mins
Cook Time20 mins

Ingredients

  • 50 g cocoa powder
  • 70 ml boiling water
  • 100 g butter softened
  • 70 g brown sugar
  • 30 g dark brown sugar
  • 2 eggs
  • 150 g flour
  • 5 g baking powder
  • 200 g mascarpone
  • 100 ml cream
  • 10 g coffee beans grainded
  • 20 g granulated sugar
  • cocoa powder to decorate

Instructions

  • Preheat the oven to 180c. Prepare the 18cm x 18cm baking tray with baking paper.
  • Desolve the cocoa powder with boiling water, set aside.
  • Beat the butter with sugar until light and slightly fluffy.
  • Add the egg gradually.
  • Add the cocoa and mix well.
  • Shift the flour and baking powder together, then mix with the cocoa mixture.
  • Pour in the prepared tin and bake for about 20 minutes.
  • While it is baking, make mascarpone cream.
  • Pour the cream in the milk pan and add coffee. Heat the cream until it starts boiling.
  • When it starts boiling, turn off the heat and put the rid on. Leave it for 10 minutes.
  • Shieve the coffee cream and put it in the fridge to cool.
  • Cream the mascarpone and combine the sugar, add the cream.
  • Whisk together until stiff peaks form.
  • When the brownie is cool, put the crean on top and decorate with cocoa powder.

Notes

If you wish, you can add Disaronno to the cream! Hmmm so good!!!

You can pipe the cream or just simply spread it.

Whichever, it is so good!!

Enjoy!!!!

 

 

Lemon Drizzle Cake

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Lemon drizzle cake is one of my favorite British bakings.

The hotel I worked in England was famous for traditional British puddings.
Sticky toffee pudding, treacle sponge, summer pudding, jam roly poly, spotted dick….etc
All kind of old goodies. (If you know all of them, I am surprised!!)
And there was a bar where they served afternoon tea.
Because of that, I got to learn how to make all the traditional puddings AND also these traditional cakes too.
One of them was this lemon drizzle.When I prepared one afternoon tea for the first time, of course I tried a bit and OMG, I fell in love with this cake immediately!!

I LOVE THIS CAKE SO MUCH!!! Not only this lemony flavor, this crunchy top!!
I have learned French baking long time ago when I started to learn about bakings so I had known weekend citron but this cake!! Wow, this top is so unique and AMAZING!!

The secret of this unique texture is granulated sugar!!
When you make glaze, use granulated sugar instead of icing sugar and you never put it back to oven like weekend citron after you drizzle the glaze.
So easy right?

Print Recipe

Lemon Drizzle Cake

Prep Time15 mins
Cook Time45 mins

Ingredients

  • 110 g butter
  • 160 g granulated sugar
  • 2 eggs
  • 150 g flour
  • 1 tsp baking powder
  • 1 lemon zest
  • 70 ml milk

glaze

  • 100 g granulated sugar
  • 1 lemon juice

Instructions

  • Prepare a loaf tin with baking paper.
    preheat the oven to 180c.
  • Beat the butter and sugar till it gets fluffy and slightly white.
  • Add whisked eggs little by little.
  • Shifted baking powder and flour together.
  • Beat in shifted flour and milk alternately.
  • Combine the lemon zest and pour it in the prepared tin and bake for about 40-45 minutes.
  • While it is baking, make the glaze.
    Squeeze the lemon juice and shieve, then mix with granulated sugar.
  • As soon as the cake is baked, pick all over the cake with tooth pick or skewer and drizzle the glaze.
  • Leave it in the tin until it gets cool.

Notes

This cake tastes better on the next day! 
You can freeze this cake. 
Although I baked this with a loaf tin, actually better with 18cm cake tin! 

Zucchini Chocolate Chip Muffins

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I know it is already fall but I just cannot stop baking this zucchini chocolate muffins!
I think I can have them all year long.
I love zucchini in chocolate cakes but I had actually never tried zucchini in plain cake.
I was a bit worried how it turned out. Because you know it is zucchini, what if  it tastes like ZUCCHINI! haha But luckily that wasn’t the case. They were as good as the one I share earlier, this zucchini banana chocolate muffins.

I love to have muffins for breakfast recently and this is seriously one of the best ones!

They are moist, they are not too sweet, and slightly healthy since I don’t use white sugar.
If you bake in the morning, and eat when they are still warm…. Ah that is the best!!

 

Print Recipe

Zucchini Chocolate Chips Muffins

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12

Ingredients

  • 200 g flour
  • 2 tsp baking powder
  • 60 g brown sugar
  • 100 ml white sesame oil (vegetable oil)
  • 2 eggs
  • 1 tsp vanilla
  • 60 g honey
  • 1 medium zucchini
  • 80 g banana
  • chocolate chips as much as you want

Instructions

  • Preheat the oven to 180c. Prepare the muffin cups.
  • Shift all the dry ingredients together to a bowl.
  • Add the oil and eggs,vanilla and mix well.
  • Then add mashed banana and shredded zucchini in and combine.
  • Stir the chocolate chips as much as you want!
  • Pour it in the prepared muffin cups and sprinkle more chocolate chips if you wish. Bake for about 15 minutes.

The Best Scones

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When it comes to scones, I am so picky.
It has to be crumbly, but not too crumbly.
It has to be fluffy but not too fluffy.
It has to be dry but not too dry.

It is just so difficult to make perfect one.

I have baked so many times to make a perfect recipe.

When I lived in England, I went to tea rooms all over UK to try so many scones.
Some of them were like bread, some were too dry.
And my favorite one was actually the closest tea room from where I lived.
Burgers Hall, the name of the tea room in the Cotswolds.
The tea room was little bit dark, cozy, and there was a big table in a middle where all the cakes and scones were presented. I went there so many times to have breakfast or brunch or tea.
Everything was so tasty but scones were amazing.
Since when I have left England, I miss there scones so much.
I tried and tried and tried to make their scones in Japan.

Because scones are simple, ingredients are so important.
But of course, I cannot get British flour and butter easily.
Japanese flour is more delicate compare to British one, and Japanese butter is watery(I don’t know the right word but a bit wet) than British one. So if you live in somewhere else, this recipe does not work.
I know about British ingredients, so if you live in UK, this recipe is a bit dry so you can add more milk(about 2 tbsp)

Print Recipe

The Best Scone

This is the best country style sones recipe! Your home immediately becomes a cozy tea room.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6

Ingredients

  • 250 g flour
  • 15 g baking powder
  • 30 g brown sugar
  • 60 g butter (salted) cubed
  • 1 egg
  • 4 tbsp milk

Instructions

  • Preheat the oven to 200c.
  • Put dry ingredients to a bowl and rub in butter to resemble breadcrumbs.
  • Stir the egg and milk, combine it with a spatula.
  • It should be still dry and not really a ball.
  • Tip the dough out to the work surface( should not need flour) , fold the dough 2-3 times and pat it into about 3.5cm deep.
  • Use 5cm cutter and make about 6 scones.
  • Place onto a baking sheet with baking paper and bake for about 12 minutes.
  • Serve with clotted cream and your favourite jam.

 

Brown Butter Cream Cheese Frosting

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I would like to share this AMAZING brown butter cream cheese frosting!

I am not fan of cream cheese and last time when I baked carrot cake, I didn’t really like it.
I mean the cake was good but only the frosting.
And I wanted to make it different this time but I wasn’t sure what I was going to do till last moment.
Maybe cream cheese frosting with different recipe?
Or just lemon icing.
To be honest, I was ready to go for icing, being simple, just butter and icing sugar and lemon zest. I even bought lemons.
But then I wanted to try something new. (Even thought this cake was for my baby’s birthday party)

And I searched  some frosting recipe and found a brown butter cream cheese recipe here.
WOW that sounds amazing!! But is it good on my carrot cake??
But it was a great decision! Brown butter’s nutty flavor really matched with my spiced carrot cake.
I changed the original recipe a little bit.

This would go with chocolate or spiced cakes and caramel!

 

Print Recipe

Brown Butter Cream Cheese Frosting

Ingredients

  • 110 g butter
  • 200 g cream cheese
  • 400 g icing sugar
  • 2 tsp vanilla extract

Instructions

  • Melt the butter and soon it will start foaming up.
  • Watch carefully and stir occationaly.
  • After about 5 minutes, it will start browning.
  • You will see brown bits on the bottom of the pan and smell nutty aroma.
  • Remove from the heat and pour into a heat proof bowl, leave it to cool.
  • Put it in the fridge until solid.
  • Beat the solid brown butter. Add the soften cream cheese.
  • Beat in icing sugar and vanilla until smooth.
  • If you wish to make it softer frosting, add a little bit of cream. Or if you wish to make it thicker, add icing sugar.

Notes

This recipe is adapted from Banana Cake with Brown Butter Cream Cheese Frosting by sally's baking addiction