Sticky Date Pudding

Hello guys! It’s been a year since my last post, and I’m so sorry that this blog has been more than dead. I still managed to keep my Instagram floating, so to all you fervent supporters, thank you for being patient with me.

The past year has been really busy, studying for MBBS and finally getting my medical degree after 5 long years of studying woohoo! Thank God for bringing me through the 5 years and for blessing me with loads of wonderful friends to journey with.

With the end of one journey comes the start of another! I am now part of the working force, earning my own keep and having more free time to spend in the kitchen. I’ve been trying out loads of recipes and new things, like sourdough bread and pickling. I’m quite excited to share these things on the blog with you! Because they are so simple to do yet so yummy!

One of the simple recipes I will share today is of one of my favourite desserts – sticky date pudding! My gold standard for sticky date pudding comes from Marmalade Pantry. The contrast between the warm, moist pudding and the cold, creamy ice cream, brings the perfect end to any meal. I’ll always order it Marmalade Pantry no matter how full I am.

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Being on the list of my favourite desserts, I had to master this. I’ve tried a couple of recipes but they always culminated in dry puddings, nothing near the one I had in Marmalade. So, when I tried this pudding, I knew I had to share it with you!

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This pudding is moist, comforting and super simple to make! My parents had two each for tea, D kept going ‘this is really good’, the only gripe was that it was still a bit too sweet from the butterscotch sauce. That’s something I still need to tweak, but here it goes first, tweaked from the recipe kindly shared by Chef Daniel Sia, of Odette fame:

Sticky Date Pudding
makes 15 individual portions

Ingredients for Pudding

250g pitted dates
225g water
110g salted butter
100g castor sugar
2 eggs
4g baking soda
7g baking powder
250g plain flour
200g whipping cream

Directions

  1. Heat dates and water in a saucepan until it forms a thick paste. Set aside.
  2. Preheat oven to 165 degrees, with fan. Butter the ramekins/ muffin tray that you will be using.
  3. Using a mixer, cream butter and sugar together until pale and white.
  4. Turn to Low mixing speed, and beat eggs into mixture, one egg at the time.
  5. Add in flour and whipping cream in alternate batches, until well mixed
  6. Add in the date paste.
  7. Spoon batter into ramekins until 2/3 full.
  8. Bake in the oven for 20 min or until batter is cooked.
  9. Once out of the oven, immediately poke holes in the cake and pour the butterscotch sauce over.

Ingredients for Butterscotch Sauce
200g brown sugar
375ml heavy cream
70g butter
1/2 tsp vanilla essence

Directions
Heat all the ingredients in a pan until the butter is melted.

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Apple Crumble Cake

It’s been raining really heavily for the past few weeks, which makes it perfect weather to stuff myself silly with a warm apple crumble cake. If only I had some vanilla ice cream to top it off, that’ll be perfect.

apple crumble cake

Ice cream’s good for any weather. Okay maybe not, I remember freezing my butt off in Prague while eating their famous ice cream in a doughnut cone. That was the only time in my life that I regretted buying ice cream. But in Singapore, ice cream is good all day and every day.

Ok today’s post is not on ice cream, anyway, but on this perfect apple crumble cake. When you can’t decide whether you want cake or crumble, you make both. The cake base is a basic cake with the addition of yogurt because yogurt makes everything fluffy and soft. My apples are cut into slices but if you’re a cube person, then cut yours into cubes! The star is definitely the crumble.

I’ve tried making crumble a lot of time and I’ve always been making them wrongly. Because no one ever teaches you how to make proper crumble >: I used the rubbing in method which resulted in sand-like crumbles. Bleah. The best crumbles to me are those huge big bulky blocks of flour-butter-sugar and you make those with your fork. It’s so simple. Just fluff your fork around while you drizzle in the melted butter and you get those glorious crumbles!

apple crumble cake


apple crumble cake

Ingredients
for the crumble
1/3 cup dark muscovado brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 (113g) cup salted butter, melted
1 3/4 cup all purpose flour

for the cake
1/2 cup (113g) salted butter
1/2 cup brown sugar
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 eggs
3/4 cup greek yogurt
5 green apples, sliced

Directions
for the crumble
1. Whisk the sugar, ground cinnamon and all-purpose flour together.
2. Pour the melted butter into the dry ingredients while fluffing with a fork to make crumbs.
3. Place crumble in the fridge.

for the cake
1. Preheat oven to 170 degrees Celsius
2. Prepare a 9 inch baking springform pan, lined with baking sheet.
3. Using a cake mixer, beat the butter and sugar together until light and fluffy.
4. At low speed, add in eggs one by one.
5. Add in yogurt.
6. Add in the flour.
7. Fold in sliced apples or alternatively, you could arrange the sliced apples neatly after pouring the batter.
8. Pour batter into the tin.
9. Top with crumble.
10. Bake for 1 hour until skewer comes out clean. Transfer to wire rack and let cool for 15 minutes. Enjoy!

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Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped
both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting 🙂

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

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