Friday, March 9, 2018

Smooth As Silk Chocolate Pudding. Eggless,No Bake!

Smooth as silk ,uber chocolaty, super easy and quick, make ahead, no bake! Phew! Forgive me for all that drama, but how else do I get your attention? Summer has officially started and its not exactly enjoyable to be in the hot kitchen for long periods of time. Those scheduled and unscheduled power cuts,mess up all plans of baking. But of course, it only means more of no bake stuff and desserts like this one. Chilled desserts? Yes please!

Puddings can be easily made to serve 2 or 4 or 40. It usually be made ahead and chilled, they can be made with eggs and without. This one here is without eggs, nevertheless very rich and indulgent. Chocolate puddings can again be with just cocoa (not if I can't avoid) or cocoa and chocolate or only chocolate. Clearly, the last kind is my first choice and preference.

Everyone must have a recipe for chocolate pudding in their repertoire. Since I do not have a heirloom recipe handed down to me and I was not happy with a couple of recipes I tried, I had to kind of come up with my own. We loved this pudding - super smooth, indulgent and satisfying. Be warned - this recipe below is only for serious chocolate lovers!

Take this recipe as a guide and tweak it to your taste altering the amount of cornflour, chocolate and sugar. Add a dash of coffee/orange zest/brandy perhaps? Do come back and let me know what you did. 

I usually have tetra packs of whole milk and cream at home, chocolate of course. So this becomes a sort of store cupboard dessert that can be put together any time.

Watch me make it. Have you subscribed yet?

(to serve 6, double the recipe if you wish)

Whole milk,cold (3.5% fat) - 1 cup / 240 ml 
Cornstarch/Cornflour - 1 tablespoon
Cream ( I use Amul 25%) 6 tablespoons / 90 ml
Instant coffee - 1/2 teaspoon(optional)
Salt - a tiny pinch
Sugar - 1 - 2 tablespoons
Dark chocolate - 150 grams, very finely chopped
Soft unsalted butter - 1 tablespoon
Pure vanilla extract


  • Take about 1/4 cup of the cold milk from the recipe in a small bowl. Whisk in the cornstarch, ensuring no lumps.
  • Transfer to a heavy saucepan, add in the rest of the milk.
  • Add the cream, sugar, salt and coffee if using. Whisk well to combine.
  • Heat on low heat for 2-3 minutes or until the mixture is slightly thick. The mixture will leave a track on the back of a spoon.
  • Take off the heat. Immediately whisk in the chopped chocolate followed by the butter so they melt completely.
  • Add the vanilla. Strain the mixture, helps get rid of any lumps or bits of chocolate.
  • Pour the mixture into small dessert glasses. Press clingfilm on the surface of the pudding or a 'skin' will form.
  • Refrigerate for at least 4 hours,overnight is best. The pudding will thicken further as it cools.  These can be stored in the refrigerator for 2 days. 
  • Just before serving, top with some fresh berries(photogenic) or chilled whipped cream(yum!)

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Monday, February 26, 2018

Sooji/Rava & Coconut Syrup Cakes

Alright, I admit it. Again. I am obsessed with oranges. They find their way into a lot of my bakes and desserts, mostly in the form of orange zest. Why not when you can get that simply spectacular aroma effortlessly? My Microplane zester is one of my prized possessions, I couldn't possibly imagine baking anything citrus without it.

 I swear I don't sleep with the zester under my pillow, but if you suspect I do, I will forgive you. If you use one yourself, you will understand. If  not, it is time you bought one. Feel free to come back here and rave about it.

These Orange Semolina and Coconut cakes from Yotam Ottolenghi have orange zest, juice and orange marmalade in them. Now you see why I loved these. The cakes have relatively less sugar, so you can generously moisten them with the sugar syrup. You can add a splash of orange blossom water to the syrup, but only if you can source the real, natural stuff. No synthetic stuff as you will regret it (don't ask me how I know that).

The recipe is super simple and easy, the ingredients are things you will usually have in your kitchen. Be sure you use the freshest oranges you can find for the juice and zest, zest the orange before you squeeze the juice. You can use marmalade without peel or fine cut marmalade, I have used the regular stuff.

Ingredients(at room temperature)

Plain flour/ maida - 45 grams
Semolina/ fine sooji 90 grams
Ground almonds 1 tablespoon
Baking powder 1 teaspoon
Salt a pinch 
Dried grated coconut 35 grams

Freshly squeezed orange juice 1/2 cup / 120 ml
Orange marmalade (fine-cut or without peel) 80 grams 

Eggs 2 / 100 grams without shell
Grated zest of 1 orange  

Caster sugar 35 grams
Sunflower oil  or any flavorless oil 90 ml 
Soaking syrup:

3/4 cup / 150 grams sugar (recipe uses more)
1/2 cup or 120 ml water
Orange blossom water - 1 teaspoon

  • Preheat oven to 180C. I have heated to 170C as I have used a dark colored pan. 
  • Grease the baking tin thoroughly with baking spray. My mini bundt pan holds -- batter in each of the 6 cups. You can alternatively use a 8 1/2'' x 4 1/2 '' loaf pan lined with parchment and greased with spray.
  • Sift together the flour, semolina, salt, almonds and baking powder twice. Whisk in the coconut. Set aside.
  • In a mixing bowl, whisk together the orange juice, marmalade, zest, eggs and sugar. You want the marmalade to get well mixed.
  • Gently whisk in the sifted ingredients.
  • Finally whisk in the oil. The batter will be thin.
  • Pour into the prepared pan, I have filled the mini bundt pans half full.
  • Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. If baking in the loaf pan, you may need to bake 40-45 minutes. the baking time will vary depending on your oven and the pan you would be using.
  • While the cakes are baking, prepare the syrup. Heat the water and sugar, let the sugar dissolve. Turn off the heat, cover to keep it hot.
  • When the cakes come out of the oven, poke holes using a toothpick. Brush the hot syrup generously all over. Let them cool in the mini pan for a couple of minutes.
  • Place a tray under the cooling rack and invert the cakes on the rack. Poke holes all over and brush more syrup.
  • Let the cakes cool completely. Serve the cakes warm or at room temperature. 
  • To store, wrap the cakes in cling film as soon as they cool and store airtight. 

 I like these cakes best when they are slightly warm. Serve these as is or with some vanilla ice cream. The texture is slightly coarse (but nice) due to the sooji, you can add in some toasted chopped nuts to the batter if you wish.

I will be baking more simple tea cakes for summer, stay tuned! Share your favorite tea cakes with me please?

Thursday, January 11, 2018

90 Plus Must-Know Tips For The Aspiring Baker!

OK, I should have waited until I made a few more videos to make it 100 videos blah, blah. Obviously, I
can't wait to put this post up!

Hello there! Here is a compilation of all my videos and corresponding posts (where possible) on my blog. These are meant exclusively for beginners in baking,am sure these will help you start baking with confidence. I will keep updating this document constantly.

Want to show me some love? Please do share the link to this post with friends and family who may be interested in getting their hands dirty with flour, eggs and butter, filling their homes with the amazing aroma only home baking can bring!

Thank you so much for your love, encouragement and support!

Introduction, Baking Tins & Baking Tools

1. Introduction to Baking - Video
   Read post  here

2. Basic Baking Tools   Part 1

3. Baking Tools - Part 2

4. Basic Baking Pans - Part 1

5. Baking Pans - Part 2

6. How To Measure Baking Tins Video

7. Preparing Pans For Baking - A General Guide

Oven Series

1.  What Kind Of oven should I Get? Video
    Read post

2. Compare a Convection Microwave and OTG Video
   Read post

3. How to Use a Convection Microwave Video
   Read  post
    How to Use a convection microwave Hindi video

4. How to Preheat a Convection Microwave Video
   Read post:post

5. How to use an OTG   video
  Read post : post

6. Microwave FAQs part 1 - Video

Basic Baking Ingredients

1. How to check if your baking powder and baking soda is good video

2. Vanilla Beans, Make Your own vanilla extract -video

3. Cocoa, types  video

4. Chocolate, types of chocolate video

5. Know your yeast, how to proof yeast  video

6. Butter video

7. Types of Sugar video

8.  Milk and Dairy video

9.  Cream video

10. Homemade Creme Fraiche video

11. Buttermilk, Sour Cream,Yogurt video

12. Eggs In Baking video

13. Types Of Flour - video

Basic  How-To's

1. How To Measure Flour Correctly - video

2. How to Line A square Baking Tin - video

3. How To Separate Eggs -  video

4. How To Tell If Your Yeast Dough Has Doubled - video

5. How To Grind Almonds For Use in Baking video

6.  How To Melt Chocolate The Easiest Way English video
    Melting chocolate  video dubbed in Hindi
    Read  post

7. How To Zest An orange video

8. How To Whip Cream video

9. How to make chocolate curls video


1. Peanut Butter and Chocolate Chip Granola - video
   Read recipe here

2.  Granola bars video
    Read recipe here

3.  Easiest Dark Chocolate Brownies - video
    Read recipe here

4. Butterscotch Sauce in 5 minutes - video
    Read recipe here

5. Chocolate Ganache/Easy Chocolate Icing - video
   Read recipe here

6. Cafe Volcano Cookies - video
   Read recipe here

7. Lime Yogurt Syrup Mini Cakes video
   Read full recipe here

8.  5 minute pizza/pasta sauce video
    Read full recipe here

9.  Herb & Cream Potatoes video
    Read full recipe here

10. Two minute microwave brownies for 2! video
     Read full recipe here

11.Candied orange Peel video
    Read recipe: here
    Candied Orange Peel( Hindi dubbing) video

12. Candied Orange Slices video

13. Quick Mincemeat / Fruit Mix for Fruit Cake  video
     Read full recipe here

14. Chocolate Fruit Cake - video

15. Olive Oil Brownies - video

16. Lime And Orange Posset (no bake) video

17. Strawberry Sauce - video

18. Quick And Easy No Knead Pizza video

19. Microwave Cinnamon Crisps video

20.  Easy Cocoa Frosting video
      Read full recipe here

21. Eggless Chocolate Cake here

22. Chocolate Chip Cookies video

23. Dulce de Leche / Caramelized Condensed Milk(pressure cooker method)- video
     Read full recipe here

24. Orange Poppy Seed Financiers - video
     Read full recipe here

25. Olive Oil Crackers video

26. Soft Whole Wheat Carrot Cake video
     Read full recipe: here

27.  French Apple Cake video
     Read full recipe here

28.  Oven dried Tomatoes-
      Read full recipe: here

29. Cashew Marzipan - video
     Read full recipe here

30. Chocolate truffles here

40. Gingerbread men / Versatile Roll Out Cookie dough video

41. Stir And Mix Easy Fruit Cakes - video
      Read post here

42. Unbelievably Easy Cheesecake - video
     Read full recipe here

43. Double chocolate granola video
     Read post here

44. Flourless Chocolate Almond Tart video
     Read full recipe here

45. Gingerbread With Milk Chocolate Chunks video
      Read recipe here

46.  Zesty Date & Walnut Filling video
      Read full recipe here

47.  Snowball Truffles / White Chocolate Truffles (Eggfree) video
       Read recipe:here

48.  Orange & Chocolate Flapjacks video
      Read full recipe here

49.  Basundi video
      Read full recipe: here

50.  Easy Chocolate Bundt Cake video
      Read full recipe here

51.  Spiced Carrot Macaroons video
      Read full recipe here

52. Mango & Tender Coconut Pudding (eggless, no bake) video

53. Dulce de leche Pudding(eggless,no bake) video

54. Olive Oil Yogurt Loaf Cake  Read full recipe

55. Easy Cocoa Brownies - And Some Brownie Point(er)s !


1. Baking Conversions Chart video
  Print Chart from here

2. How To Read A Recipe Correctly video

3. Baking Terms video

4. Baking Preparation Tips video

5. Practice Buttercream video
   Read post: here

6. Baking Books - Build your Own collection video

7. What Baking Stuff can I get from the USA? video
  Read the list here

8. Common Basic Baking Terms - Part 1 

9. Common Basic Baking Terms - Part 2 

10. Common Basic Baking Terms - Part 3 

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