When we see 10 year old kids making cakes and puddings we would have happily bought off a five star patisserie shelf, we often wonder where we go wrong. The answer is very simple: More often than not, we do not follow the recipe in detail. When it comes to baking 150 gm means 150 gm, not 145, not 155.
It also helps to start with everything in room temperature unless other wise specified.
Gooey Chocolate Puddings These little puddings are easy to make. Follow the steps an it will be very hard to go wrong.
Ingredients
3 tbsp soft butter, plus extra for brushing
150g plain flour
2 tsp baking powder
2 tbsp cocoa powder
115g caster sugar
1 egg
125ml milk
1 tsp vanilla extract
50g walnuts, roughly chopped
Icing sugar, for dusting
Thick cream, to serve
For the chocolate sauce
170g caster sugar
30g cocoa powder
Method
Preheat the oven to 180C.
In a large bowl, sift the flour and cocoa powder then stir in the sugar.
Whisk together the 3 tablespoons of butter, egg, milk and vanilla. Pour into the flour mixture and stir until smooth.
Add the walnuts and mix lightly and then spoon the mixture into ramekins that have been buttered and dusted with flour.
Make the chocolate sauce by dissolving the sugar and cocoa with half a litre of boiling water and stirring till the sugar melts. Slowly pour the chocolate sauce over each pudding then bake for 25 minutes. Dust the puddings with icing sugar and serve with a dollop of thick cream.
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Cinnamon Tea Cake
Ingredients
80gm soft butter
145gm caster sugar
1 tsp vanilla extract
1 egg
200gm flour
1 ½ tsp baking powder
200ml milk
For the topping:
1 tbsp melted butter
1 tbsp caster sugar
½ tsp cinnamon powder
Method
Preheat the oven to 180C. Grease and line a 20cm round cake tin with baking paper. Mix the sugar and cinnamon powder for the topping, keep aside.
Beat the butter, sugar and vanilla with an electric beater until almost white. Add the egg and beat until well combined.
Using a large metal spoon, gently fold in the flour and milk.
Pour the mixture into the cake tin and smooth the surface.
Bake for 30-35 minutes or untill done. Remove from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack.
While the cake is still warm, brush the top with the melted butter and sprinkle with the sugar and cinnamon mixture.