Maple Pudding Cake (Pouding Chômeur)
These Crunchy, Gluten-Free, Vegan Ginger Oat Biscuits have that warming zing you can only get from ginger. They are fantastic. They are great on their own with a cup of tea or if you are feeling really decadent you can use them to make an (vegan) ice-cream sandwich.
An Aussie favourite, in spite of it's colloquial name of 'snot blocks'! This recipe ideally needs to be made the day before it's needed.
Ditch the packet of shop-bought gingernuts because these biscuits from Mary Berry are simple to make, easy to freeze and too irresistible to stop at just one.
Zucchini, zucchini, zucchini! It’s the word of the week around our house! I can’t seem to keep up in the kitchen with it. I’ve spent at least a few solid days baking loaves of Zucchini Bread and Zucchini Chocolate Chip Muffins to store in the freezer and I’ve still got more zucchini coming out of our...Read More »
I have a weak point for scone and biscuit, I love both eating them and making them. The different between them is not much, usually the scone is sweeter, some of them use egg as the ingredient or adding dried fruit. The basic ingredients are the same, flour, baking powder and some fat. Last time that I met my friend, she took me to a scone shop and I started to wonder about the recipe, the scone in that shop is very rich and sweet, I want to create it at home. But the point is the richness of the fat will weight the dough down, for this problem I solve by using the egg so it will puff the scone up while baking. It turn out that the first batch of testing is still too dry for me, so I add more sugar and cream and Voila here comes my scone ^^. It's hard to make scone with a lot moisture, you will be lured to add more flour to prevent sticking, but please not, it's my intention to keep it moist so you will get rich scone not a dry one. Scone and biscuit usually baked in hot oven, 200°C. up, high temperature makes the dough puff up because the fat melt, water turn into steam both of them leaven while the flour set quickly and you get high rise scone. But high temperature can make the bottom of the scone and biscuit burn too, if you can find there is a pan that made for scone baking, its metal is not good conductor of heat, because of that the bottom of the scone will be golden brown and the shape of the scone will be better. But if you can't find it, line the pan with silicone baking mat can help too. I really recommend you to dip the cutter into the flour before cutting because it will prevent the cutter to stick to the dough. Update: How to video Real rich scones Makes 7-8 scones 250g .......................... Cake flour 1tbsp .......................... Baking powder 45g ............................. Superfine sugar 1/4tsp ......................... Salt 90g ............................. Unsalted butter, cool and cut into pieces. 150g ........................... 1 egg + Whipping cream Preheat the oven for 200°C. Put the flour, sugar, baking powder and salt into a bowl, whisk to combine. Use your finger to mix the butter into the flour mixture until fully mix, the mixture will look like small bread crumbs. Whisk the egg and whipping cream together and pour into the bowl. Mix until some part of the mixture moisten, pour onto the work surface, press and fold the dough until smooth, note that this dough is high in moisture. (If you want higher scone follow the trick here.) Cut with 5.5 cm round cookie cutter (rub the cutter with butter and dip it in the flour before cutting). Place on the pan, brush with whipping cream. Bake for 13-16 minutes or until the top is brown . My Own Mission: Real rich scones
Aujourd'hui une petite recette récup', rapide à préparer et surtout délicieuse ! Il s'agit bien sur du pudding !! Idéal pour recycler vos restes de vieux pain ou de brioche. Vous verrez, accompagné d'une sauce tiède à la cassonade, votre vieux pain...
A favourite of the Brits, Yorkshire puddings are a staple at a Sunday night roast, topped with yummy gravy. The recipe is actually quite old and dates back to the 18th century as a way to use beef drippings.
Voici une super recette pour utiliser les restes de pains, de brioches, de pains au lait ou de viennoiseries. Suite à ma préparation au CAP, il me restait encore des pains au lait (de l'épreuve de pratique d'ailleurs) que j'avais congelé. C'était donc l'occasion de les écouler. Et je peux vous dire qu'avec ce gâteau,
Bookmark this easy recipe ASAP
If you love pistachios, these will be your new obsession, pistachio pudding cookies with pistachio ice cream. These are perfect to have stashed in the freezer. And the cookies are to die for too on their own!
C’est la FAMEUSE recette de pouding chômeur de grand-maman... Vous voudrez plus faire une autre version de ce grand classique du Québec!
Learn how to make the perfect Yorkshire puddings with Jamie Oliver's easy Yorkshire pudding recipe – it's the perfect accompaniment to any Sunday roast!
Spicy, sweet, and easy to make! With the warm aromas of cinnamon, mixed spice, vanilla, nutmeg and brown sugar, the lowly carrot becomes the central ingredient in this crowd-pleasing dessert.
Bread pudding is one of those nostalgic bakes that is a cross between a pudding and a cake and one that takes me right back to my childhood. It is something my Mum made regularly and yet I've never made it before. But we were talking about it at the weekend and I suddenly had an urge to make some... probably something to do with the need to fill up my contantly hungry sons. Despite rummaging through all my scraps of paper and recipe books I couldn't find Mum's recipe anywhere so I had to resort to some research on the internet, took what seemed to be the best elements from several recipes and this was my version which wasn't too bad... although I will get Mum to give me her recipe again so I can do a comparison! In a large bowl tear up 400g of white bread (I used the crusts as well but you can remove them if you like) and add 600ml milk and allow to soak for 10 mins. Using your hands or a wooden spoon, mash it all up to combine. Stir in 450g dried fruit (I used raisins and currants) and 100g sugar. Then add 50g Self Raising flour and one & a half tbsp of mixed spice. Finally add 2 beaten eggs and 100ml of melted butter. Pour into a rectangular or square baking tin approx 20cm x 25 cm and bake for one and a half hours at 150 deg C. Turn up the heat to 180 and cook for another 10 mins or so until pudding browns. Excellent warm with custard or eaten cold. It's the sort of pudding that makes you feel you should be doing a long hike or a strenuous bike ride but after a miserable grey day like today when the damp fog hasn't really lifted and the lights have been on all day indoors I think it's a perfectly acceptable pudding for when sitting on your backside in front of a sewing machine all day... don't you?
Embracing store cupboard ingredients, these tasty little morsels are sure to go down a treat for big kids (us grown ups!) and little ones alike.
A quick and easy family favourite.
Here's how to make the best ginger biscuits with this easy recipe. Each biscuit is crisp, chewy and the taste is amazing!
Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!
Quick and easy, step-by-step guide to making the best yorkshire puddings.No roast dinner is complete without this easy side dish; a quick simple homemade yorkshire pudding batter mix is made from flour, eggs and milk with oil and seasoned with salt & pepper mixed into a batter.Cooked until well risen with a golden colour and a cute hole in the middle. Perfectly cooked crispy yorkshire puddings are stil soft and spongy on the inside.Yorkshires are traditionally served in Britain as a side dish with Roast Beef, but we serve them with all our roast dinners. Of course, you can also serve your yorkshire pudding up with sweet fillings too!Best served fresh but can be made ahead, frozen and reheated. You can adjust the tin used to what size and quantity you want.
Du Nord je vous dis! De la France, donc. On l'appelle aussi Pain d'chien. Voui. Et ça est bon c't'affaire! Ce n'est pas vraiment un gâteau, ni un pudding d'ailleurs (en tous les cas pas comme on connaît le pudding anglais). Rien à voir. Il est le "Pudding...
The secret to the ultimate Yorkshire pudding is making the batter in advance: the result is Yorkshire pudding that rises tall, is tender and lightly chewy.
Here's how to make perfect, pillowy, Yorkshire pudding in whatever type of pan you please.
Pouding aux fruits surgelés
I don’t have an office. 99% of my meetings are held in cafes & restaurants all over London. Mostly people are adventurous & like trying little independent places, but every now & then you find yourself a Starbucks addict. I don’t mind Starbucks. They have big comfy chairs & free wifi… but the food? Half […]
I don't really need another apple cake in my files.......but I guess there is always room for one more. I was intrigued by this reci...
