Chocolate lava cake

Wow- a company - worthy - ooey, gooey chocolate dessert is a snap to make!!

Ingredients:

• 113g semi sweet baking chocolate
• 113g butter
• 2 eggs
• 75g sugar
• 40g plain flour, sifted
• butter for greasing ramekins

Method:

Heat the oven to 180C/fan 160C.

In a double boiler, melt the chocolate. Once the chocolate is melted, remove  from the heat and add in the butter. Mix until the butter is melted fully

In a medium mixing bowl, beat eggs and sugar until light and fluffy. Then add the chocolate/butter mixture into the eggs and the plain flour and mix until well incorporate.

Butter the bottom and sides of the ramekins and pour the mixture about 3/4 way full.

Place the ramekins on a baking tray and bake for about 10-15 minutes. Shorter for a gooey inside, longer for a slightly stiff inside.

Serve hot with vanilla ice cream or with a dusting of powdered sugar.

Banana cake with walnut crumble crunch

A wedge of this alongside a cup of coffee or tea makes for a perfect Sunday

Ingredients:

• 250g light brown sugar
• 250g self raising flour, sifted
• 140g walnuts, roughly chopped
• 1 tbsp butter
• 2 eggs plus 2 egg white
• 4 ripe bananas or 3 large, mashed
• 150ml sunflower oil
• 100ml milk
• 1tsp cinnamon
• 1tsp baking powder

Method:

Heat oven to 180C/fan 160C. Line the base and sides of a 20cm loose-bottomed cake tin with baking parchment.

For crumble topping: stir together 2 tbsp each of the sugar, flour and chopped walnuts, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.

Break up the whole eggs with fork, then mix with the mashed bananas, oil and milk until all the wet ingredients are well combined.

In a separate large bowl sift in the self raising flour, cinnamon and baking powder. Then stir in the sugar and the chopped walnuts.

Whisk the egg whites until just stiff in another clean oil free bowl.

To combine add the oily banana mixture into the bowl of the dry ingredients and stir well together until you have a smooth, lump free mixture. Finally using a large metal spoon or spatula gently fold in the egg whites. Then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hour, until the skewer inserted in centre comes out clean. Check the cake within 15 minutes to go, if the surface is browning too quickly cover with another piece of baking parchment.

Once the cake is ready leave it in the tin for 5 minutes, then finish cooling in a wire rack.

 

Rich Valentine's Chocolate Cupcakes

This lovely & delicious cupcakes are to die for. It is great for Valentine's Day by adding the royal icing sugar heart.

Ingredients:

For the cake:

• 150g butter
• 150g light brown sugar
• 3 eggs, beaten
• 115g self raising flour, sifted
• 35g cocoa powder, sifted
• 1/2tsp baking powder
• 2 tbsp brandy

For the chocolate icing:

• 125g good quality plain chocolate
• 50g butter
• 75ml double cream

To make the hearts:

• 150g royal icing sugar
• pink food colouring

Method:

Preheat the oven to 170C/150C Fan. Line a cupcake tin with paper cupcake cases.

Place the butter and brown sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten egg a little at a time, beating until smooth. Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder.

Divide the mixture between the cup cake cases. Bake for 20 -25 minutes until risen and just firm to the touch. As soon as the cakes come out of the oven prink with a cocktail stick and drizzle with the brandy. Leave to cool on a wire rack.

To make the icing, break up the chocolate and place in a bowl with the butter. Place the bowl over a pan of just simmering water and leave until melted, stirring until smooth. Alternatively, melt in the microwave for 1 minute on medium, stirring halfway through. Stir until smooth.

When the butter and chocolate have melted, remove from the heat and stir in the cream until smooth. Cool for 30 mins or until thick enough to pipe. Place in a piping bag with a large star shaped nozzle and pipe in swirls on top of the cakes.

To make the hearts, make up the royal icing as directed on the pack and divide between 2 bowls. Add pink food colouring to both bowls of icing and mix to give a pale and darker shade of pink. Place the icing in small piping bags fitted with fine plain piping nozzles. Line a tray with baking parchment and pipe heart shapes onto the paper. Leave to dry in a warm place for at least 24 hours, longer if possible until they will easily lift off the paper. Place a heart in each cupcake and serve.

Mango Mousse Cake

This cake is definately for mango lover!!!!

Ingredients:

For the genoise sponge base:

• 2 eggs
• 50g castor sugar
• 15g unsalted butter
• 50g plain flour, sifted

For the mango mousse:

• 17g gelatine powder
• 60g hot water
• 350g whipping cream
• 3 tbsp icing sugar
• 300g mango puree
• 200g cubed mango

For mango puree topping:

• 150g mango puree
• 1 tbsp gelatin
• 4 1/2 tbsp boiling water
• fruits for decoration, optional

Method:

First make the sponge:  Heat the oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water ( don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volumn. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15-20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little "feet" along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mango mousse: In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refridge to chill.

In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Mix well. Add the mango mixture to whipped cream. Mix well till incorporated.

Pour half the mango mousse over the prepared sponge tin. Add mango cubes and cover with the remaing mousse. Let it set for 30 to 45 minutes in the fridge.

To make the mango puree topping: Dissolve gelatine in hot water. Mix into mango puree. Wait until the mousse is set and the topping is cooled, arrange sliced fruits carefully. Let the cake chill for at least 3 hours before removing the cake ring.

 

Basic Macaron

Finally after several attempts I manage to get it right this time !!! They have a smooth, crisp and a moist chewy interior.

Ingredients:

• 50g icing sugar
• 5g cornflour
• 30g finely ground almond
• 35g egg white
• 30g sugar

Method:

Prepare the baking tray, lined with silicon coated parchment paper (draw circles behind the parchment if required) or you can also use the special silicon macaron mat. Preheat oven to 160C/140C for fan oven.

Sift icing sugar with the cornflour together. Add the ground almond to the icing sugar mixture and sift again. Set aside.

In another clean and dry bowl, whisk the egg white till frothy. Add in sugar in 2 additions and whisk untill soft peak.

Add in the ground almond mixture into the whisked egg whites in 2 addition, fold until incorporated. Lift the spatula to see if it falls ribbon-like.

Load the batter into a piping bag with round tip. If no round tip, snip the end of the piping bag. Pipe into circles. Bake for about 5-8 minutes. The "feet" will start to form. Lower down the temperature to 110C/90C for fan oven and further bake for another 15 minutes. Set aside to cool and remove from paper or silicon mat.

Pair them up and sandwich with nutella, buttercream or ganache. Refridgerate before serving.

Strawberry Mousse Cake

 Looking for a lighter and healthier cake recipe? This strawberry mousse cake is a delicious option. As the cake is light and your 5 a day you don't have to feel guilty eating them.


Ingredients:

 

For the Genoise sponge base

• 2 eggs
• 50g caster sugar
• 15g unsalted butter, melted, plus extra for greasing
• 50gz plain flour, sifted

For the strawberry mousse

• 1 x 135g packet strawberry jelly
• 350g strawberries
• 2 x 170g tins evaporated milk

For the strawberry topping

• 150g strawberry puree
• 1 tbsp gelatine powder
• 41/2 tbsp boiling water

For decorations

• extra strawberries for the side of the cake and also extra for the top decorations
• 50g dark chocolate chopped

Method:

First make the sponge : Heat your oven to 180C/160C for fan oven. Grease and line the base of a 8in springform tin.

Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.

Fold the melted butter gently into the egg mousse, then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin.

To make the mousse : break up the jelly and put in a pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Puree the strawberries in a blender until smooth and pass through a sieve to remove the seeds.Use 350g for the mousse.

Using an electric whisk, or a free-standing mixer with a whisk attachment, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry puree.

Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge.

Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least two hours to set.

To make the strawberry puree topping: dissolve gelatine in hot water for strawberry puree topping. Mix in the strawberry puree. Wait until the mousse is set and the topping is cooled, pour in the topping carefully.Let the cake chill for at least 3 hours before removing the cake ring.

To decorate, melt the chocolate in a heatproof bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.

Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse (alternatively use a piping bag with a fine plain nozzle attached). Place the chocolate dipped strawberries in the centre and serve.

Rocky Road

This is a fabulously easy and utterly irresistible recipe that even the kids can make. Sweet, deliciously crunchy and really tasty. There are so many varations, you can add nuts, dried fruits and biscuits it really up to you.

Ingredients:

• 125g soft butter
• 300g best quality dark chocolate ( minimum 70% cocoa solid) broken into pieces
• 3 tbsp golden syrup
• 200g rich tea biscuits
• 100g mini marshmallows
• 2 tsp icing sugar, for dusting

Method:

Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop about 3/4 cup of this melted mixture and put to one side.

Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.

Fold the biscuits pieces and the crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.

Tip into a foil tray ( 9 inch square), flatten as best as you can with a spatula. Pour the reserved cup of melted chocolate mixture over the marshmallows mixture and smooth the top.

Refrigerate for about 2 hours or overnight.

Cut into 24 fingers and dust with icing sugar by pushing it gently through a tea strainer or small sieve.

Orange Cream Cake

Found this recipes from wendyinkk@blogspot. This recipe uses some corn flour. It makes the cake much lighter than the sponge cake. I prefer to eat the cake the same day as as the cake taste moist and tender at room temperatur  and it's quiet a delight to eat. If you keep the cake chilled, you can reheat each slice for 15-20 seconds in a microwave. Eating the cake cold will be a bit too firm, unless you enjoy it this way.

Ingredients:

• 100g butter
• 100g sugar
• 3 egg yolks
• 185ml milk
• zest of 2 oranges, plus some extra for garnish
• 3 egg whites
• 50g sugar
• 50g corn flour
• 150gplain flour
• 2 tsp baking powder

Cream:

• 150ml fresh orange juice
• 100g sugar
• 25g plain flour
• 40g unsalted butter

Method:

To prepare the cake: Grease 2 x 20cm sandwich tins and line the base. Preheat the oven to 180C.

Sift flour,corn flour and baking powder and set aside. Beat the egg yolks with sugar until pale and fluffy. Add in the butter and beat until smooth.

Put half of the sifted flours into the butter mixture and beat on low speed until smooth. Gradually pour in the half the milk and beat on a low speed until well blended. Finally put in the balance of the flours into the butter mixture and again beat until smooth. Pour in the remaining milk and orange zest and beat until all the mixture are well incorporated.

In a clean bowl whisk the egg whites until foamy. Put in the sugar and beat until stiff.
Add 1/4 of the beated egg whites into the batter with a ballon whisk, fold until no lumps are seen.Repeat with another 1/4 of the egg whites.

Use a spatula and scrape the sides of the bowl. Fold in the balance egg whites. Divide the batter into the 2 prepared sandwich tins.

Bake for 180C for 30 minutes or until the skewer inserted comes out clean. Let the cake cool down in the tin for 10 minutes then tranfer into a wire rack to cool completely.

Prepare the cream filling: Combine flour and sugar in a heavy saucepan and mix until the flour is free of lump. Pour in the orange juice and butter. Cook the mixture on medium low heat until the mixture thickens and turn translucent. Pour into a bowl and let it cool down before use.

To assemble the cake: Spread 80% of the filling onto the top of the cake and top it with the other cake. Sift icing sugar over the cake as much as you prefer. Put the remaining orange cream into a small plastic bag, snip away a small corner and pipe the cream over whichever way you prefer. Sprinkle with some of the reserved orange zest.

 

Carrot and walnut cake with cream cheese icing

For this classic carrot cake recipes, it is important to use full fat cream cheese for the icing. If you use a low fat version, the icing will just rin off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.

Ingredients:

• 250ml sunflower oil
• 4 large eggs
• 225g light brown sugar
• 200g carrots, peeled and coarsely grated
• 300g self raising flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground ginger
• 75g walnuts, shelled and chopped, plus 8 halves to decorate

For the icing:

• 50g butter, room temperature
• 25g icing sugar
• 250g full-fat cream cheese, room temperature
• a few drops of vanilla extract

Method:

Preheat oven to 180C/160C for fan oven. Grease 2 x 20cm sandwich tins and line the bases of the cake tins with baking parchment.

In a large bowl, put the oil, eggs and sugar and whisk until all the mixture is well combined, lighter and thickened. Gently fold in the carrot into the cake batter. Then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until evenly blended. Spoon the mixture evenly between the tins.

Put the cakes intothe oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the side of the tins. Transfer to a wire rack to cool.

To make the icing: add the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk until smooth and thoroughly blended.

Spread half of the icing on the cake, sit the other cake on top and spread the remaining icing on top. Decorate the top of the cake with halved walnuts.

 

Coffee & Walnut Cake

On the Remembrance Sunday decided to bake a traditional British cake.

Ingredients:

• 150g unsalted butter, softened
• 150g castor sugar
• 3 large eggs, beaten
• 150g self raising flour
• 1/2 tsp baking powder
• 2 tsp coffee granules dissolved in 1 tbp boiling water and 1 tbsp Camp coffee
• 50g walnuts, roasted and chopped

For the coffee buttercream:

• 50g unsalted butter, softened
• 100g icing sugar, sifted
• 2 tsp coffee granules mixed with 1 tbsp boiling water and 1 tsp Camp coffee

For the coffee glace icing:

• 150g icing sugar, sifted
• 4 tsp coffee granules mixed with 2 tbsp boiling water
• 75g walnut pieces for decoration

Method:

Grease and base-lined with baking parchment paper 2 x 20cm sandwich tins. Preheat the oven to 180C/160C.

Place the butter and caster sugar in a bowl and beat with an electric mixer until very pale and creamy.

Gradually add in the eggs a little at a time, beating continously until all incorporated.

Sift together the flour and baking powder and gently fold into the butter mixture along with the dissolved coffee and the walnuts.

Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake on the centre shelf of the oven for 20-25 minutes or until well risen and golden brown.

While the cakes are baking, make the coffee syrup. Place all the ingredients in a bowl and stir until it has all dissolved.

Pour the coffee syrup evenly over both the sponges while they are still in the tins. Allow the cakes to cool completely before turning out on to a wire rack.

To make the coffee buttercream, place the softened butter in the bowl, add the sifted icing sugar and dissolved coffee and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency.

For the finishing touch, make the glace icing. Place the icing sugar and dissolved coffee in a bowl and beat intil smooth, adding more boiling water until you have a glossy, spreadable consistency.

To assemble the cake, place one cake on a large plate, spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break.

Spread the glace icing over the top and decorate with walnuts
 

Vampire Teeth Cookies

Decided to make a scary mouth for this halloween. This cookies is so easy to assemble.  All ingredients are ready made which can be obtained in any supermarket.

Ingredients:

• packet of hob nobs, any flavour
• mini marshmallow
• silvered almond, cut to look like fang
• some buttercream icing mixed with red colouring. You can buy a ready made from Betty Crockers and put into a pipping bag. Cut the tip off to make a small hole.

Method:

Cut the biscuits into half. Then pipe the red icing along the edges of the biscuits. Arrange 6 mini marshmallows along the icing and add one marshmallow in the centre so that the biscuit hold properly.  Ice the other side of the biscuit and place over the marshmallows to make it looks like a mouth.
Add a little icing on the almond and stick onto the marshmallow to make it looking like a fang.

Happy trying !!!!!
 

Creepy Eyeball Cupcake

                     HAPPY HALLOWEEN !!!!!

Screams of delights will accompany these eye-catching cupcakes. Who needs candy when you can bake a batch of these creepy Halloween cupcakes?

 

Ingredients:

 

For the chocolate cupcakes:

• 140g butter, softened
• 250g castor sugar
• 2 medium size eggs, lightly beaten
• 1 tsp vanilla extract
• 150g plain flour
• 75g self raising flour
• 1 tsp bicarbonate of soda
• 50g cocoa powder
• 200ml buttermilk or plain yoghurt

For the buttercream icing:

• 140g butter, softened
• 280g icing sugar
• 2 tbsp milk

For decoration:

• gummy eyeballs for supermarket

Method:

Preheat the oven to 180C/160C for fan oven. Line 12 muffin tins with muffin cases.

For the cakes: beat together the butter and sugar with a hand-held mixer until very light and fluffy. Add the eggs a little at a time beating well after each addition. Add the vanilla extract with the last of the egg.

Sift together the flours, bicarbonate of soda and cocoa into a large mixing bowl.

Gently fold the flour mix into the butter mixture along with the buttermilk until completely combined and smooth.

Place a dessert spoonful of the batter into each muffin case then bake in the oven for 20 minutes until firm to the touch.

Place in a wire rack to cool. This makes about 18 cupcakes

For the buttercream icing: beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar and milk and beat the mixture until creamy and smooth.

Take 5 tablespoon full of the ready buttercream icing and add red colouring. Mix well and put into a pipping bag. Set aside. This will be used to for the blood shot.

Iced the cool cupcakes with the buttercream icing. Add a gummy eyeball in the centre of the cake. Then pipe the red icing to decorate the cupcakes looking like blood shot

 

 

 

 

 

Jam Doughnut Muffins

This jam doughnut will not stay long on the cake stand!!!! They are yummy

Use a silicone muffin tray for these muffins so they pop out easily or place in a metal tray without paper cases.


Ingredients:

• 200g butter, softened
• 200g caster sugar
• 3 eggs
• 300g self raising flour
• 100ml sour cream or creme fraiche
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 12 tsp strawberry jam
• 3 tbsp caster sugar to dust

Method:

Set the oven to 180C/160C for fan oven.

Beat the butter and sugar together until light and creamy, then beat in the eggs one at a time until smooth. Add remaining ingredients and beat well until just smooth.

Place a little of the mixture into each muffin hole. make a dimple the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.

Bake for 25 minutes until risen, golden and just firm to the touch.

Allow to cool for 10-15 minutes then remove from the moulds and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

Passionfruit & mango meringue roulade

A tropical pavlova all rolled up!!!!!!!

Ingredients:

• 5 large egg whites
• 150g castor sugar
• 2 tsp cornflour
• 25g icing sugar, to dust
• 400ml double cream
• 175g mango, chopped
• 3-4 passion fruits, seed scooped out
• 10g desiccated coconut, to garnish

Method:

Preheat oven to 150C/130C for fan oven. Line a 30cm x 20cm swiss roll tin with greaseproof paper.

Using an electric whisk, whisk the egg whites to stiff peaks, then gradually whisk in the castor sugar until the mixture is stiff and glossy. Whisk the cornflour in.

Spread out the meringue evenly in the prepared swiss roll tin and then transfer to the oven to bake for 1 hour. leave to cool completely in the tin.

Lay a sheet of greaseproof paper on the work surface and sprinkle with the icing sugar. Carefully turn out the meringue onto the paper and peel away the sheet attached to its base. Carefully flipback over.

Using the electric whisk, whip the cream to soft peaks then spread over the meringue, leaving 1cm border round the edge. Scatter over the mango and passion fruit then spoon over the passion fruit pulp.

With one of the short ends of the meringue closest to you use the greaseproof paper carefully roll up into a roulade. Dust with icing sugar  and scatter with the desiccated coconut to serve.

Teowchew Mooncake or Thousand Layers Pastry

These spiral pastries ( also know as Teowchew mooncakes) are really wonderfully flaky and so light and delicious. It might look like quiet a bit of work but if you follow the instructions carefully, they are not difficult at all. And considering how beautiful they look, people will be so impressed.

Ingredients:

For the yam filling:

• 1kg yam peeled, cut into chunks
• 150g castor sugar
• 60g butter

Method:

Steam the yam chunks at high heat until soft. While still hot, add in sugar and butter and continue to mash until the yam is creamy. Set aside to cool.

Weight 50g each and shape into a ball.

For the pastry:

Oil dough:

• 250g plain flour
• 120g shortening ( can use ghee too)
• a few drop of purple food colouring

Method:

Mix the flour and shortening together until is soft and pliable. Then add in the purple food colouring and knead untill the colour is uniform. Cover and rest the dough for about 20 minutes. If you wish to use the food processor for this, you may do so.

Water dough:

• 300g plain flour
• 25g icing sugar
• 100g shortening (or ghee)
• 115g cold water

Method:

• Mix all the ingredients together and knead until the dough is pliable and soft. Cover and rest for min 20 minutes. Again you may use the food processor for this stage.

To make flaky swirl yam mooncake:

1. Weight water dough 60g each ball and oil dough 40g each, shape the dough into ball each.
2. Flatten water dough and wrap oil dough inside.
3. Roll out into long shape and roll up like swiss roll.
4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side.
5. Cut the dough into 2 portions and repeat the rest of the dough until finished.
6. Flatten the dough start from the swirl side and roll out into a round disc.
7. Flip over and wrap in yam filling and seal it tightly, seal edge facing downwards.
8. Place on baking tray and bake in preheated oven 170C /150C for fan oven for 25-30 minutes.
9. Cool well before cutting

 

White Rustic Loaf

This basic loaf  is a cinch  to make. It's best eaten on the same day or used for toasting the following day.

Ingredients:

• 500g strong bread flour, plus extra for dusting
• 1 tsp fine salt
• 7g sachet fast-action dried yeast
• 1tbsp olive oil, plus extra for greasing
• 300ml warm water

Method:

Sift the flour and salt into a large bowl. Stir in the yeast.  Make a well in the centre and gradually mix in  300ml warm water and the oil until the dough comes together, add a dash more water if it seems dry.

Tip out onto a lightly floured surface and knead the dough for 5 minutes until smooth. Shape like a rugby ball and put onto a oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is know as proving or rising.

Preheat oven to 220C or 200C for fan oven.. make a deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test id its's ready, tap the base of the loaf. It should sound hollow. Cool on a wire rack and slice to serve.

 

Chocolate Brownie Cake

This chocolate brownie cake is perfect for both adults and children.

Ingredients:

• 275g good quality dark chocolate (at least 55% cocoa solids)
• 225g butter
• 350g castor sugar
• 5 eggs, beaten
• 1/2tsp vanilla extract
• 200g plain flour

For the peanut butter frosting:

• 400g full fat philadephia cream cheese
• 4 heaped tbsp icing sugar
• 340g peanut butter (the American brands are best)
• 50g melted dark chocolate and a handful honey-roasted peanuts, chopped to decorate

Method:

Grease and lined the bottom of 2 x 20cm sandwich tins.

Heat the oven to 180C/160C for fan oven.

To make the cake, melt the chocolate and the butter over a low heat and allow to cool for a few minutes, before stirring in the sugar.

Add the eggs and vanilla a little at a time, stirring well. Don't worry if is splits, it will come back together when you add the flour.

Fold in the flour in batches and stir in 1/2 tsp salt. Divide the mixture between the tins and cook for 25-30 minutes, until the skewer inserted into the cakes comes out with only a few crumbs.

Remove the cakes from the oven and cool in the tins for a few minutes. Turn out on a wire rack to cool completely.

To make the frosting, beat the cream cheese and icing sugar together until smooth, then stir in the peanut butter until completely incorporated. Don't over stir as it will split. If it looks like going to split, add a little cold water and stir.

To assemble, place one of the cakes top down on a platter, spread with half the frosting then add the other cake top side up and spread with the remaining frosting. Drizzle over the melted chocolate with a teaspoon then scatter with the honey-roasted nuts.

This cake needs to keep cool before serving, and will keep in the fridge for up to 5 days or can be frozen in-iced.
 

Bee Koh Moy/ Bubur Pulut Hitam (Black Glutinous Rice Pudding)

This dessert brings back my childhood memory when growing up in Penang. Those early days, an old Indian man will walk around the village selling this dessert.
Bee Koh Moy is a thick, creamy nutty dessert made with the simplest ingredients. Sweet Black Glutinous Rice, water and sugar. Jusr before serving, you can opt to add a splash of creamy coconut milk and you'll have a yummy treat!! This is just like the English Rice Pudding.

Ingredients:

• 200g black glutinous rice
• sugar to taste
• 5 cups of water
• 2 pandan leaves, knotted
• 1 cup coconut milk plus 1/2 tsp salt (mix well)

Method:

Soaked the black glutinous rice for 30-60 minutes. Then rinse the rice throughly.

In a pot add water, pandan leaves and the rice and bring it to boil. Then reduce the heat to medium and continue boiling for 40-60 minutes or until the rice becomes soft and breaks up. Keep checking the water level and if it's too dry, add more water & also stir once a while as the rice will stick to the pot. Add the sugar to taste.

Serve the bee koh moy in a small bowls topped with spoonful of coconut milk. If you like it creamier, add more coconut milk.

Chocolate and banana cake

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long.

Ingredients:

• 100ml sunflower oil plus extra for grease
• 175g caster sugar
• 175g self raising flour
• 1/2 tsp bicarbonate soda
• 4 tbsp cocoa powder
• 100g chocolate chips or chunks
• 175g very ripe bananas
• 3 medium eggs, 2 separated
• 50ml milk

For the topping:

• 100g milk chocolate
• 100ml sour cream or cream fraiche
• handful dried banana chips, roughly chopped

Method:

Heat the oven to 160C or 140C for fan oven. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of the tin).

Mix sugar, flour, bicarb soda, cocoa and chocolate in a large bowl.

Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk.

Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 minutes, or until the skewer inserted comes out clean.

Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream or cream fraiche together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable.

Remove cake from the tin, roughly swirl icing over and scatter with the banana chips.
 

Watermelon cookies

These watermelon cookies are so cute and easy to make. They are a perfect start for beginners too. They are so yummy....

Ingredients:

• 170g butter, softened
• 3/4 cup of sugar
• 1 egg
• 1/4 tsp vanilla extract
• 2 cups of plain flour, sifted
• 1/4 tsp baking powder
• a pinch of salt
• chocolate chips for decoration

Method:

Preheat the oven to 200C/180C for fan oven.

Beat butter and sugar until well combined.  Add in the egg and the vanilla extract. Beat until combines.

In a separate bowl add in the sifted flour, baking powder and the salt. Whisk the dry ingredients until they are well combine.

Add in the dry ingredients into the butter mixture a little at a time, continue to whisk until all are combined well.

Divide the dough into half. The first half, add in the red gel colouring and knead well until all the dough is well incorporate with the red colouring which looks like the watermelon colour. Roll the dough into a log of about 6 inches long. Once you finish, cover the dough with a plastic cover of clingfilm & put into the fridge for an hour.

In the mean time, divide the other half of the dough into two. Add one with a green gel colouring and knead well until all the dough is well incorporates. The other  half is in white colour.  Wrap both the green & the white dough separately in a plastic cover & put it in the fridge for an hour.

Lightly floured the surface and flatten the white dough big enough to roll & cover the red dough. Then follow by the green dough. Again floured surface and flatten the green dough large enough to wrap the log. Once completed, cover with plastic or cling cover and put back in the fridge for at least 2 hours or until firm.

Once firmed, slice the dough not thicker than a 1/4" thick. Once completed, cut the round dough into half. Then use the chocolate chips with the pointed end down & push into the dough to look like watermelon seeds.

Put into a baking sheet & bake in the oven for 9 to 11 minutes. Cool the cookies on the wire rack.

You can also view this on You Tube http://youtu.be/g3mObv2EwT4