Tag Archives: pudding

January 30, 2013

Jaffa Cupcakes

By eatonsquareedibles
Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Preheat oven to 160c/325f

Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.

2 oranges

4 cups almond flour

31/2  teaspoons baking powder

8 tablespoons butter-room temp

1 cup sugar

¾ cup brown sugar

7 eggs

Boil oranges for 1 hour.

Cut oranges (peel and all) into pieces and puree in blender.

Set aside.

Cream butter until light in color about 2 minutes.

Add sugars and beat for 2 minutes.

Add eggs one at a time beating 1 minute after each addition.

Add the almond flour and baking powder.

Stir in the oranges.

Pour into greased cupcake tins and bake until golden. About 30-35 minutes.

Chocolate Ganache

Scald one cup of cream

Pour over 1 cup of  semi sweet Chocolate Pieces , I like Felchlin Accra 70%.

Stir until smooth.

Pour over cooled Jaffa Cakes.

set aside to set.

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December 19, 2012

Sticky Toffee Christmas Pudding

By eatonsquareedibles
9x13 pan greased Preheat Oven 180c/350f 2 cups Dates-pitted and finely chopped ¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur) ¾ cup of hot coffee (you may use boiling water in place of coffee) 1 teaspoon Vanilla 3 1/2 Cups Flour 1 tablespoon Baking Powder ¾ teaspoon Cinnamon ½ teaspoon Sea Salt 2 cups brown Sugar 1 stick Butter-room temp 3 eggs Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside. Stir occasionally while dates soften and break down. Cool and add Vanilla. In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside. In a kitchen aid with paddle attachment or a big bowl with a handheld mixer Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition. Add Flour mixture in 3 increments beating until just combined after each addition. Do not over mix. Stir in Date mixture. Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean. Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding. Toffee recipe 1/2 cup cream 1/2 stick butter - room temp ½ tsp sea salt 1 cup sugar 1 Tbsp water Bring the cream simmer and set aside. In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir. Once you have reached the golden caramel stage, carefully add in the cream and stir. Add Sea salt. Cook stirring occasionally, for about 2 minutes mixture will thicken. Turn off heat. Add butter. Cook another 2 minutes. Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer. Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding ! Set aside for 15 minutes. And the other half of the caramel is for serving over the cake. Make sure its warm. Vanilla Ice cream or Pouring cream is welcome too.

This Pudding is so rich that I save it for very special occasions. Having said that, it is so good I can see why this is the favorite anytime dessert of an entire country.

9×13 pan greased

Preheat Oven 180c/350f

2 cups Dates-pitted and finely chopped

¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur)

¾ cup of hot coffee (you may use boiling water in place of coffee)

1 teaspoon Vanilla

3 1/2 Cups Flour

1 tablespoon Baking Powder

¾ teaspoon Cinnamon

½ teaspoon Sea Salt

2 cups brown Sugar

1 stick Butter-room temp

3 eggs

Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside.

Stir occasionally while dates soften and break down.

Cool and add Vanilla.

In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside.

In a kitchen aid with paddle attachment or a big bowl with a handheld mixer

Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition.

Add Flour mixture in 3 increments beating until just combined after each addition.

Do not over mix.

Stir in Date mixture.

Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean.

Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding.

Toffee recipe

1/2 cup cream

1/2 stick butter – room temp

½ tsp sea salt

1 cup sugar

1 Tbsp water

Bring the cream simmer and set aside.

In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir.

Once you have reached the golden caramel stage, carefully add in the cream and stir.

Add Sea salt.

Cook stirring occasionally, for about 2 minutes mixture will thicken.

Turn off heat.

Add butter.

Cook another 2 minutes.

Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer.

Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding !

Set aside for 15 minutes.

And the other half of the caramel is for serving over the cake. Make sure its warm.

Vanilla Ice cream or Pouring cream is welcome too.

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December 13, 2012

Salted Caramel Pear Tart

By eatonsquareedibles
Delicious

Delicious

Preheat oven to 375*/ 190 c

Tart Pan

Pie Shell-

A Pre made short crust pie shell is fine or you can make one home made. When Im in a hurry, I buy mine at Trader Joes.

Lay out a cool pie shell onto pie pan, shape onto bottom and sides of pan. Perforate bottom with fork in a few places.

Salted Caramel-you may make your own but there are great ones out there already. I love the Williams Sonoma brand.

Heat Salted Caramel in microwave for 40 seconds.

Spoon a couple of tablespoons on the shortcrust. Place piecrust in refrigerator while you are prepping the pears.

4 pears

2 tablespoons sugar

pats of butter

Peel, half, and core pears.

Place halves, cut side down, in a circular pattern on top of cooled pie shell .

Sprinkle with sugar.

Score each pear and top each pear with a pat of butter.

Place in a hot oven and

Bake for 30 minutes or until pears start to brown.

While fruit is baking

PREPARE CUSTARD

beat together:

3 tablespoons sugar

½ teaspoon vanilla

pinch sea salt

1 egg

3 tablespoons almond powder

1 cup cream

Pour custard mixture around the hot baked fruit and continue baking for 25 more minutes.

Swirl a little caramel over top before serving.

Happy Christmas !!

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October 1, 2012

Tiramisu

By eatonsquareedibles

Coffee soaked biscuits layered with whipped marscapone cream .
The dessert to die for !

1  large tub Marscapone Cheese (16 oz)

4 Egg Yolks

3 tablespoon Sugar

1/4 teaspoon finely ground Coffee

pinch Salt

1  pint Heavy Cream – whipped to soft peaks

1 cup cold Coffee- Espresso is great too

2 tablespoons  of Rum or Frangelico (optional)

1 package Lady Fingers (24 count)

Beat marscapone, yolks ,sugar, coffee grounds, and salt  for 5 minutes. Set aside.

Whip cream until soft peaks form. Carefully fold cream into marscapone mixture until combined.

In a bowl combine cold coffee and Rum.

Quickly dip ladyfingers in cold coffee mixture and place them side by side

six in a row on a flat serving plate .

Carefully cover lady fingers with about 1/3 of the marscapone mixture.

Place another layer of  ladyfingers, this time in the opposing direction on top . Again Cover with about 1/3 of marscapone on top, repeat with the final layer side by side, opposing direction, and top with remaining marscapone

bringing the remaining marscapone cream down the sides like frosting a cake.

Refrigerate at least 4-5 hours. (overnight is best)

Before serving , sprinkle top with cocoa powder or chocolate curls.

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August 2, 2012

Perfect Yellow Cake “Happy Birthday Jenna!!”

By eatonsquareedibles

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!

190c/350f

Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is

CHOCOLATE GANACHE

12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.

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June 5, 2012

Tarte Tatin

By eatonsquareedibles

This is such a good recipe and so easy to make.

190c/375f

oven proof frying pan-large or med size

1 sheet puff pastry

5 apples-peeled, halved horizontally and cored

1/3 cup sugar

sprinkle sea salt

1/3 cup pear brandy or calvados

1 teaspoon vanilla- I use vanilla paste but a whole bean sliced and scrapped is good too.

2 tablespoons butter

flour  for dusting

Dust a flat surface with flour and roll puff pastry large enough to cover your frying pan of choice.

Prepare apples

Heat the frying pan,  Add sugar, salt, brandy, and vanilla paste . Cook until caramel in color. Add apples and cook until caramel turns into toffee (a dark caramel color).

Turn off flame and carefully

Place puff pastry on top of apples. Tuck edges into pan.

Bake for 25 minutes or until pastry is golden brown.

Carefully invert pan onto serving plate unveiling your beautiful Tarte Tatin.

Serve warm or room temperature.  Top with Vanilla ice cream to make it a true French treat.

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May 3, 2012

Blood Orange Apple Pie

By eatonsquareedibles

Delicate and flavorful , This fresh pie can be made all year around

2 pie crusts

Preheat oven 190c/375f

5-6 Granny Smith Apples

2 Blood Oranges- small

3 teaspoons Flour

1 tablespoon Vanilla

1 tablespoons Sugar

1 teaspoon Cinnamon

Pinch Nutmeg

Pinch Sea salt

1 teaspoon Vanilla

Pinch White pepper –black pepper ok too

Peel and cut apples into 1-2” pieces and place into a large bowl

Sprinkle with flour

Add vanilla ,sugar, cinnamon , nutmeg, salt, , pepper.

Add juice of one orange and the zest of 2 oranges.

Toss well.

Line Bottom of pie pan with one crust. Perforate bottom of crust in a few places.

Pour apples into a pie crust.

Top with remaining crust

Brush with egg yolk

Bake for 30-35 minutes or until crust is golden brown.

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March 11, 2012

Cocoa Coconut Cake

By eatonsquareedibles

This recipe can easily be converted into the “ Perfect Chocolate Cake.” Inspired by Hersheys Cocoa Recipes, just replace the coconut milk with whole milk and leave out the coconut essence. You’ll be just as happy.

Preheat oven 180c/350f

2     8”or 9”  round cake pans- greased and floured

2 cups sugar

1¾flour

¾ Midnight Red Cocoa Powder or Hersheys Cocoa Powder

1 ½ teaspoons baking powder

11/2 teaspoons baking soda

1 heaping teaspoon sea salt

2 eggs

1 cup coconut milk

1 drop coconut essence

½ cup vegetable oil

1teaspoon vanilla

1 cup boiling water

In a medium bowl , combine sugar, flour, cocoa powder, baking powder , baking soda, and salt.

Add eggs, coconut milk , coconut essence, vegetable oil,  and vanilla.

Beat together for 2 minutes.

Stir in boiling water.

Pour into cake pans.

Bake for 30 minutes

Test with a wooden skewer, when it comes out clean cake is done.

Coconut Chocolate Icing

1 stick butter(1/2 cup) -melted

2/3 cup midnight red cocoa powder

1 teaspoon Vanilla

1 drop coconut essence

1/3 cup cream

2-3 cups  Icing or Confectionary Sugar

In a med bowl  using a whisk,

Combine butter and cocoa powder. Add vanilla and coconut essence.

In small increments, alternate icing sugar and cream , beat well after each addition.Whisk until smooth.

Frost cake and enjoy !

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February 22, 2012

Rustic Poundcake

By eatonsquareedibles

You can’t go wrong with this family recipe. Its flavor is fit for a king. King Joe that is , its my dads favourite he likes his topped with fresh whipped cream and sliced peaches. Oh my !

Large Tube or Bundt Pan

Bake  180c/350f

  • 3 cups flour -pre sifted
  • 6 tablespoons cornstarch
  • 4  1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 8 oz cream cheese-softened
  • 5 eggs-beaten well
  • 2 cups sugar
  • 1 cup milk
  • 1/2 lb. butter (2 sticks)
  • 2 teaspoons vanilla

Cream together Butter ,Sugar and cream cheese (Kitchen aid with the paddle attachment works great)

 In a small bowl beat together milk eggs and vanilla.

in a seperate bowl place Flour, CornStarch, Baking Powder and Salt.

Alternating in small amounts,

add milk mixture and dry ingredients 

 to the Cream Cheese mixture.

Beat until smooth. 

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes.

Let cool for 45 minutes before removing from pan.

Serve either plain or with sliced peaches and whipped cream.

Father knows best !

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February 15, 2012

Peach Raspberry Cobbler with Cream Cheese Pastry Crust

By eatonsquareedibles

Cobbler is a top crust pie .If you want a top and bottom crust “pie” double the pastry recipe.

PASTRY

!/4 Lb Cold Butter -cut in cubes (about 8 pieces)

1 teaspoon sugar +1 more for sprinkling later

1 1/2 cups flour + more for dusting  work surfaces

pinch salt

8 oz. cream cheese- cut in cubes (about  10 pieces)

In a large bowl combine sugar, flour, salt. Mix well.

Add butter cubes . Using your hands quickly pinch the butter and flour mixture until it starts to look like crumbs. Add cream cheese pieces, pinch together until all starts clumping together.

Turn dough onto surface and  knead together,just until incorporated.

Shape dough into a flattened circle about 8×8. wrap in plastic and refrigerate for 15 minutes.

Filling

3 Peaches- peeled and sliced

1/2 pint raspberries

1 teaspoon vanilla

juice of 1/2 lemon

1 teaspoon cornstarch

In a large bowl combine all ingredients and pour into a buttered pie plate.(I like a ceramic pie plate but metal is fine)

Generously flour your work surface.

Working quickly ,roll out Pastry dough, rolling away from you, rotating dough so your circle stays even.

cut into  10  – 1 inch  strips

Brush off excess flour 

Lay strips in a lattice formation over fruit. 

Trim any overhanging dough either by cutting it or by folding in under itself around rim of dish.

With remaining strips , fold dough around the entire rim of the pie.

Scallop the edges with your fingers to bind dough together and to  make a pretty pie pattern.

Egg Wash:

Beat together:

egg yolk + 1 teaspoon milk

Lightly brush dough with egg yolk and milk mixture.Be careful not to put too much egg wash on the rim as it will brown quicker than the rest of the cobbler.

Sprinkle dough with sugar.

Refrigerate for 20 minutes.

Bake @ 180c/350f  for 40-45 minutes.

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