Saturday, July 19, 2014

Sticky Date Pudding

I was watching a video on YouTube on how to make Sticky Date Pudding and I was sold on how easy it was to make one. I have always bought mine or ordered it in a restaurant. This was the first time I made one at home. Firstly, I chopped up the entire bag of pitted dates. This was hard work! I had to stop myself from eating the whole lot before it got cooked.

You will need these ingredients below.

For Stick date pudding

250 gram of pitted Dates
1.5 cup of hot boiling water
1 cup of Self rising flour
75 gram of Butter
1 teaspooon Baking soda
1 teaspoon Vanilla extract
2 Eggs, lightly beaten
Half cup of Brown Sugar

For caramel sauce

75 gram of Butter
Cooking cream, use less for thicker option.
Half cup of brown sugar

Video Instruction are here. Thanks for sharing your recioe.

Follow the video demo link above and serve warm. Great for winter.

Sunday, July 1, 2012

Red Velvet Cupcakes

I have been wanting to make this for a while now but the steps was too challenging and complex...okay you bakers out there... shut up! If I can burn toast, I can burn anything ;) I may not be able to bake to save my life, at least I am still trying..

So, these steps are not too hard... I think!

Credits:
Recipe is from my friend Suz @
http://thesuzchef.blogspot.com.au/2011/12/elmo-red-velvet-cupcakes.html

Ingredients (for 12 normal sized cupcakes or about 30 baby cakes)

60g unsalted butter - at room temperature
150g caster sugar
1 large egg, lightly beaten
10g cocoa powder
20mL red food colouring
1/2 teaspoon vanilla extract
120mL buttermilk
150g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb
1 1/2 teaspoon white wine vinegar

Frosting
300g icing sugar, sifted
50g unsalted butter - at room temperature
125g cream cheese

Ingredients

1. Preheat oven to 170 degrees Celsius and line a cupcake pan with cases.
2. Cream together the butter and the caster sugar until pale and fluffy.
3. In a small bowl, mix together the food colouring, cocoa and vanilla extract into a thick paste.
4. Add the paste to the butter and beat together until the colour is evenly mixed through, making sure to scrape down the sides.
5. On slow speed, add half the buttermilk and beat, and then add half the flour and beat for a minute or two.
6. Add the remainder of the buttermilk and flour and beat together until all combined.
7. Add the salt, bicarb and vinegar, turning up the speed and beating for a few minutes until the mixture is completely light and fluffy.
8. Spoon into the patty cases and bake for 22 minutes if normal sized cupcake and 15 for babycakes.
9. Allow the cupcakes to cool for a few minutes in the tin and then turn out onto wire rack to cool completely.
10. For the frosting, beat together the icing sugar and the butter for a few minutes. Add the cream cheese and beat on medium-high speed for a few minutes until the frosting is light and fluffy.
11. When the cupcakes are cool, frost the cupcakes and enjoy

Jackie's tips: While I was waiting for my cupcakes to bake, I started beating the frosting. I filled the piping bag full of frosting and sat it in a tall cup, in the fridge for a few minutes.