Friday, 25 May 2012

Refreshingly Cool Mango Pudding!!



  • 1 cup hot water
  • 1 cup evaporated/condensed milk
  • 3 packets unflavored gelatin
  • 1 1/2 cups mango puree (about 2 medium size mango)
  • 1/4 cup fresh mango pieces of about 1/4-inch cubes (optional- i've for garnishing)
  • 1/3 cup sugar
  • Additional evaporated milk or whipped cream for topping

  • Use fresh ripe mangoes . Skin the fruit and cut the flesh of the mango into about two or three-inch square pieces. Put the pieces into a blender and puree. You will need about two medium size mangoes to make 1 1/2 cups of puree.
  • Put the gelatin in a glass bowl and soften with the hot water. Let stand for about 3 minutes. Then add the evaporated milk and the sugar and mix until the sugar is completely dissolved. Next add the mango puree and mix well. Add the fresh mango cubes if you desire and mix. Put the mixture into a non-reactive mold made of glass or plastic. Chill in the refrigerator over night.
  • To unmold the pudding submerge the mold in hot water for about 30 seconds. Turn the mold over and unmold onto a shallow dish. Serve topped with additional evaporated milk.
Serve chilled!! and enjoy :)

Wednesday, 16 May 2012

Jam Roll

Create a high tea experience at home with these beautiful jam rolls.


Melted butter, to grease

3 eggs

70g (1/3 cup) caster sugar

75g (1/2 cup) plain flour

160g (1/2 cup) strawberry jam

125ml (1/2 cup) double cream

Icing sugar, to dust


  1. Preheat oven to 180°C. Brush a 24 x 30cm (base measurement) Swiss roll pan with butter to grease. Line with non-stick baking paper, cutting the corners to fit.
  2. Use an electric beater to beat eggs and sugar in a bowl until a ribbon trail forms when the beaters are lifted. Sift one-third of the flour into the egg mixture and use a metal spoon to fold until just combined. Repeat with the remaining flour in 2 more batches. Pour mixture into pan and smooth surface with the back of a spoon.
  3. Bake in preheated oven for 15 minutes or until golden brown and cooked through. Remove sponge from oven and turn onto a clean surface. Use a serrated knife to cut sponge in half lengthways. Place one half on a clean tea towel. Starting with the long side closest to you, roll up sponge. Repeat with the remaining sponge and another clean tea towel. Set aside for 20 minutes to cool.
  4. Unroll sponges on a clean work surface. Spread evenly with jam and cream. Roll up sponges to enclose filling. Cut into 5cm lengths and dust with icing sugar or dessicated coconut goes well too.
  5. Arrange jam rolls on a platter and serve with tea or coffee.

Sunday, 13 May 2012

Hob Nob Fudge Brownies

 Most favortie of all time, this recipe turned out to be very soft and moist with the right amount of sweetness with the balance of chocolate makes it an absolute pleasure and a must try!


Eggs 3 
Flour 10 tbsps
Butter 150 gm
Castor sugar 12 tbsps
Cooking Chocolate 50gms
Chocolate essence 1/2 tsp
Walnuts chopped 1/2 cup
Baking powder 1 1/2 tsp
Coco Powder 1 tbsp


-Combine chocolate and butter together in a pan and melt. Cool to room temperature. Add castor sugar and beat. Then beat in eggs one at a time.
-Sift flour, coco powder and baking powder together. Add to the butter mix. ( don't foget to leave a little flour to fold in walnuts and then add it in the mix before folding )
- Pour into prepapred pan ( 7 inch square pan is most appropriate ) and bake it for about 50-55 mins on 180 degrees C. ( preheated )

Butter Frosting :

Butter 150 gms
Icing Sugar 12 tbps
Coco Powder 2 tbsps

-Beat together butter and icing sugar well. Add coco powder while beating.

Your icing is ready to be spread on the cold brownie base. Sprinkle with some extra chocolate on top. You can also use crushed cake cutting which you must have got while levelling the cake top for decorating the sides.

Hope you will try and like it for sure ~ :)

Thursday, 10 May 2012

Dry Fruit Bread Rolls

These are absolutely wonderful sweet rolls - very rich and delicious! Be prepared - everyone you serve these rolls will want this recipe. The best part about making this dry-fruit roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before you want to bake it, as I make a dozen rolls for a event. The night before I need to bake them, I take them out of the freezer to thaw and rise. When I awake in the morning, I just bake. So easy to make and so rewarding!

Things you may need:

Butter 4tbsps
Mix dry fruits chopped ( almonds, walnuts and pistachios preferred ) 1/2 cup
Brown Sugar 1/2
Flour 250 grams
Castor sugar 1/2 cup
Salt 1 tsp
Instant Dry Yeast 11 gms
Baking Powder 1 tsp
Powdered Milk 1 tbsp
Warm water to knead


-Sift flour, milk powder, instant yeast and castor sugar. Mix well. Knead together by adding oil and water to make a soft dough. Rub very well. Grease dough and leave to rise for about 1 hour.

-Mix brown sugar and dry fruits together and melt the butter.
-Knead the dough to a rectangular flat bread, about 1/4 inch in thickness.
-Spread melted butter and brown sugar mix all over it and roll it inward carefully.
-Cut in small portions and flatten. Place in baking tray and leave to rise again for 30mins.
-Bake for 20mins on preheated oven at 200 degrees C.

You can serve these rolls with butter icing:

1 tbsps butter
2 tbsps cream
6 tbsps Icing Sugar

Mix all together and cook until sugar dissolves. Dip baked rolls and serve immediately!

Or you just can apply an egg wash before putting your rolls in the oven and sprinkle some brown seasome over it and bake. It will be a perfect choice for tea time snacks.

Do tell me how do you like it?

Have a nice day!!


Monday, 7 May 2012

Cheesecake-Marbled Brownies!


Two adored classics come together in this dessert lover's superbrownie. Once you bake, 90% would make it again!!

For brownie batter
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2 ounce unsweetened chocolate, chopped
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour

For cheesecake batter
  • 8 ounces cream cheese, well softened
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract


Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.

Thursday, 3 May 2012

Super Moist Alaska Brownie

I am sharing this absolute recipe for a perfect hit everytime u bake it!! my favorite ..

check out what you need , i have used double icing to make it more juicy!


- Eggs 2
- Butter 100gms
- Self-raising flour 6 tbsps
- Castor Sugar 8 tbsps
- Soda 1/2 tsp
- Coco powder 2 tbsps heaped
- Chocolate essence 1/2 tsp


- Beat well together butter, essence and sugar. Add one egg at a time and keep beating.
- Sift dry ingredients together and add gradually to the butter mix, fold lightly.
- Bake on moderately preheated oven (180 degrees C) for about 45 mins.  
- turn on wire rack and cool completely before applying icing.

Icing :

i applied butter cream first and then Ganache.

Butter Cream:

- 50 gms chocolate
- 4 tbsps Icing sugar
- 1 tbsp butter
- 1 tsp cream ( approx.)

Melt together chocolate, cream and butter  and cool. Then add icing sugar and make a nice consistency. Spread on cool cake and let it set.


- 75 gms cooking dark chocolate
- 1/4 cup cream

- Melt together on boiler and place in refrigerator for about 10-15mins before using.