The Pudding Party

Tomo

Sticky Toffee Pudding

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Sticky toffee pudding.

What a name, what a pudding!!

You would love it as soon as you have a bite.

When I used to work at a hotel in England, they served this pudding all year around.
I nibbled this sticky toffee pudding a lot( I am not sure if I can still call it “nibble” lol) , I gained 5kg in 1month (more like 1 week!! lol).

It is just sooooooo goooooood!!
This is definitely my favorite steamed pudding!
And my American husband loves it too.

 

Sticky toffee pudding is a pudding from Lake district in England.
Lake district is one of the most beautiful place in England.
If you know the famous book Peter Rabbit imagine that scenery, so beautiful right?
I went there when my brother visited me, one of the biggest reason I decided to visit was sticky toffee pudding. I was so so excited to visit and eat original sticky toffee pudding.
But I couldn’t have it because….. We got serious carsick!!
It is such a funny memory, so we joined one day trip tour from London and the driver there was horrible lol
She drove too fast even in the mountain road… Every body got sick, and after one family was late for the time we supposed to leave, she drove even faster… CRAZY! lol
I mean the scenery was so beautiful but my memory of Lake district is carsick hahaha

 

 

Anyway that was my funny trip memory.
Back to this sticky toffee pudding.
This pudding is made with dates.
Dates give it a great flavor and the texture.
I had never had sweets with dates before but I am in love now.

 

There are recipes that you ‘bake’ it but I highly recommend to ‘steam’ it.
Texture is so different!
You steam the sponge with toffee sauce, and when you have it, you pour more sauce!
In England, people eat with warm custard sauce but it is too sweet for me.
So I  normally eat with pouring cream or ice-cream.
I hope you guys will love it too!

Print Recipe

Sticky Toffee Pudding

so moist, so rich, so yummy. British traditional steamed pudding, you will love it!

Equipment

  • 2pint pudding basin(bowl)

Ingredients

  • 100 g dates chopped
  • 1/2 pt water boil
  • 1 tsp bicarbonate soda
  • 1 tsp vanilla extract
  • 55 g butter
  • 170 g dark brown sugar
  • 225 g flour
  • 1 tsp baking powder
  • 1 egg

toffee sauce

  • 300 g cream
  • 400 g dark brown sugar

Instructions

  • Make the toffee sauce, put the sugar and cream in a sauce pan and simmer until the sugar is dissolved. Set aside.
  • Make the pudding. Add hot water to chopped dates with bicarbonate soda and vanilla.
  • Cream together the butter and sugar.
  • Beet in egg.
  • Add shifted flour and baking powder alternately with dates and water.
  • Put 2/3 of sauce in the buttered pudding basin.
  • Pour the pudding mixture on top of the sauce.
  • Seal with alminium foil on top of the basin and steam for about 1.5hour or until the middle is firm when you touch.
  • Serve the pudding with remaining sauce with cream or icecream.

Notes

Recipe adapted from GREAT BRITISH PUDDINGS by the PUDDING CLUB

 

 

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.