Snowdon Pudding#EatTheWorld

A traditional steamed pudding recipe with a citrus sponge and topped with raisins – a comforting dessert from the Snowdon region - North Wales. Snowdon pudding, as it’s called, is flavored with lemon marmalade, since I couldn't get hold of lemon marmalade, used orange marmalade made out of palm sugar.

I have also made it with vegetarian suet - clarified butter. This is served lemon sauce traditionally, but, I preferred drizzling a little honey over the top when it was still warm.
This is a delicious pudding, made two bowls of the same, one my hubby took for a brunch party with friends.

Ingredients
65 Grams Suet/Clarified Butter - melted
15 Grams Corn flour
75 Grams Brown Sugar
120 Grams Fresh Bread Crumbs
50 Grams Golden Raisins
3 Large Eggs
75 Grams Lemon or Orange Marmalade
1 Teaspoon Lemon or Orange Zest
2 Tablespoons Honey - to drizzle on top

Method

Mix all the dry ingredients together in a large bowl, keeping a half of the raisins a side.
Beat the eggs and marmalade, sugar together, then stir in the melted clarified butter, give it a mix. Add this into the dry ingredients mix it well.
Grease a pudding mold and sprinkle the leftover raisins over the bottom.
Pour in the batter, cover the mouth with of greaseproof paper or a double foil, creating a two pleat across the center should the pudding expand over the top of the pudding mold.
Place the mold into a pan of boiling water, cover the pan with a lid and steam till done ( since I used two bowls to make these it took just 35 minutes ), ensuring that the water in the pan never gets lower than ¼ of the way up the level of the mold. 

Do not steam them too long or they will turn hard and loose it softness. Switch off the flame and let it cool in pan. When still hot remove the mold from the pan and let cool a little before tipping it out onto a serving plate.

Drizzle with the honey whilst still warm. Slice and enjoy hot or cold.

Labels: Dessert, British, Steamed, Pudding, Marmalade, Dessert, Eat The World, Wales

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Wales. 

Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Cawl Cennin (Welsh-Style Leek & Potato Soup) 

Pandemonium Noshery: Welsh Onion Cake 

Sneha’s Recipe: Snowdon Pudding 

Culinary Adventures with Camilla: Ŵyau Ynys Môn, Welsh Anglesey Eggs 

Sugarlovespices: Welsh Anglesey egg and mashed potato casserole 

A Day in the Life on the Farm: Teison Nionod 

Kitchen Frau: Welsh Cakes (Skillet-Baked Currant Cookies) 

Eggless Berry Tiramisu#SundayFunday

This Eggless Berry Tiramisu is a no bake dessert, is a rich creamy filling, light, has no raw eggs, this eggless tiramisu will be a hit with your friends and family. It's a perfect when you want a quick, make-ahead, indulgent dessert for potlucks or larger gatherings.

Tiramisu is a classic Italian dessert that literally translates to pick-me-up. This eggless tiramisu has no coffee. Sponge biscuits / lady fingers, also known as Savoiardi, sponge fingers make up the structural part of this eggless berry tiramisu.

Ingredients
300 Ml Heavy Whipping Cream
⅓ Cup Caster Sugar
300 Grams Mascarpone
1 Teaspoon Vanilla Extract
24 Savoiardi /Ladyfinger Sponge Biscuits
½  Cup Homemade Limoncello or liqueur of your choice
½ Cup Homemade Mixed Berry Compote
50 Grams Chocolate - shaved
A Few Raspberries for decoration - I used dried

Method

In a medium bowl, beat the cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, sugar and vanilla, until just combined (don’t overbeat).

Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
Quickly dip each biscuit into the liqueur (don’t soak) and lay them side by side in a 8 inch square or rectangular tin or box lined with cling wrap will the sides hanging out.

Top the biscuit with half the cream mixture, spreading it over evenly with an offset spatula.
Spread most of the berry compote ( reserving a little for decoration) on top.
Repeat the biscuit and mascarpone cream layers again. Dot the remaining berry compote and make a design using a toothpick. Cover it with cling wrap. Refrigerate for 8 hours or overnight before serving.

Before serving top with the shave chocolate, followed by the raspberries.

Labels: Eggless, No Bake, Dessert, Italian, Savoiardi, Mascarpone, Heavy Cream, Raspberry, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Raspberry Cake".  

• Eggless Berry Tiramisu by Sneha's Recipe
• Healthy Raspberry Frozen Yogurt (Only 3 Ingredients!) by Amy's Cooking Adventures
• Raspberry Coffee Cake by A Day in the Life on the Farm
• Raspberry Lemon Pound Cake by Mayuri’s Jikoni
• Raspberry Roll Cake by Culinary Adventures with Camilla

Pineapple Pound Bundt Cake#BundtBakers

For bundt bakers this month our host is Patricia of Patyco Candybar and the theme is "Tribute to the Recipes of June 2014 Bundt Bakers". I have choose this recipe from Mangolidays. For more details on this cake check her blog here. The only changes I made was reduced the sugar in the cake, I, used ¾ cup caster sugar. The sweetness is just perfect.

1 Cup = 200ml 
Ingredients
225 Grams Unsalted Butter
¾ Cup Caster Sugar
1 Teaspoon grated lemon zest
¼ Cup Honey
5 Eggs
1 Teaspoon Vanilla Essence
1/3 Cup Crushed Pineapple - well-drained
2 Cups All Purpose Flour
1 Teaspoon Baking powder
¼ Teaspoon Salt
¼ Teaspoon Cardamom powder
Icing Sugar for dusting

Method

Preheat oven to 180°C. Grease a bundt pan well (10"ring mold).  
Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.
Add eggs, one at a time, beating well after each addition.
Add vanilla and pineapple and stir or beat to combine.

Whisk together flour, baking powder, salt and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.
Spoon batter into prepared ring mold. 

Bake for 25 to 30 minutes or until a toothpick or cake tester inserted in the center comes out clean. 

Cool cake in the pans for 10 minutes. Un mold the cake from pan and cool completely on a wire rack. 

Dust cakes with icing sugar just before serving.  

Labels: American, Bundt, Dessert, Pineapple, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today   

• Patyco Candybar: Guava and Pineapple Impossible Cake 
• Food Lust People Love: Orange Passion Guava Bundt Cake 
• A Day in the Life on the Farm: Pineapple Lime Mini Bundts 
• All That’s Left Are The Crumbs: Pineapple Pound Cake 
• Sneha’s Recipe: Pineapple Pound Bundt Cake  

Come y Bebe (Ecuadorian Fruit Salad)#EattheWorld

Come y bebe, which translates to “eat and drink”, is an Ecuadorian fruit salad made with fresh diced fruits and orange juice. You can eat it with a spoon or drink it straight from a glass, it’s perfect as a breakfast, snack, and even dessert. It's delicious and so easy to make, this is a very refreshing drink or dessert for the summer!

You can customize it however you’d like, just use your favorite combo of fruits: mango, pineapple, oranges, mango, berries, banana or papaya. The riper the fruit, the sweeter the Come y Bebe will be.
You also have the option of adding a sweetener, but I left it out as my fruit were sweet and the juice of oranges were sugar-sweet. I also topped it with non dairy sweetened whipped cream.

Serves 4 -5
Ingredients
2 - 3 Cups Fresh Orange Juice
½ Cup Papaya peeled and diced
1/2 Cup Diced Apple
½ Cup Pineapple, diced
½ Cup Strawberries - chopped
½ Cup Cape Gooseberries - chopped
Non Dairy Sweetened Whipped Cream - as required

Method

If you are making fresh orange juice,  juice the oranges first.
Add all of the diced fruit into a large bowl and pour over the orange juice. Set aside.
Mix and chill in the refrigerator for 30 minutes to an hour. Pour it into serving glasses, top it with whipped cream.

Serve & Enjoy!!  
Labels: Vegan, Gluten free, Dairy Free, Fruit Salad, Ecuador, Dessert, Summer Fruits, Eat the World, Sweets & Desserts

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)

Leftover Cake Spiced Bundt Pudding#BundtBakers

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt. 

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Steamed Caramel Fresh Cream Bread Pudding- Pressure Cooker#MulticookerMonday

This is quick bread, have leftover bread slices, the sides bread slice works good for this recipe. Place the pan in the pressure cooker and forget about it for the next 45 minutes. Isn't it that easy? You have a delicious caramel pudding ready for your evening tea. 

My hubby love pudding, keep's reminding me that you have not made any pudding for a long time. Just wants something sweet to eat.

7" Round Pan 
Ingredients 
For The Pudding 

5 Slice Bread - cut into tiny pieces
500 Ml Milk
½ Cup Sugar
½ Cup Fresh Cream/Single Cream
2 Eggs - lightly beaten
1 Teaspoon Vanilla Essence
1 Tablespoon Clarified Butter 
For the Caramel
¼ Cup Sugar  
1 Tablespoon Water

Method

In a large pot/bowl add all the ingredients for pudding and mix well, do not whisk. Leave it aside for an hour or more till the bread pieces soften.

In the meantime in a pan melt the sugar and water till it caramelizes into a slightly dark color. Do not burn the sugar or else the caramel will taste bitter.
Pour this into the pan and let it set/cool completely. I kept it in the refrigerator.

After an hour, pour the prepared pudding mixture into the cooled caramel tin.

Cover it with a aluminum foil. In a broad pressure cooker add enough water keep a ring in it. Then place the pudding pan the water level should be an inch of the pudding pan. Cover the pressure cooker take one whistle on high flame and then reduce the flame to low and keep it for 45 minutes. After 45 minutes switch off the flame. Let the cooker cool completely.

When the pudding is at room temperature, then place it in the refrigerator for 2 hours or overnight to cool completely.

Un mould it into a deep serving plate.

Slice & Enjoy!!

Labels: Pressure Cooker, Multi Cooker Monday, Steamed, Pudding, Caramel, Bread Slices, Dessert

• Air Fryer Croutons by Karen's Kitchen Stories
• Shumai (Instant Pot) by A Day in the Life on the Farm
• Slow Cooker Apple Butter by Magical Ingredients
• Steamed Caramel Fresh Cream Bread Pudding-Pressure Cooker by Sneha's Recipe 

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients 

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple 

and let them caramelize then remove without the syrup, keep aside. 

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes. 

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded