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why are you so sexy? :) ;)

i dont know *blush*

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how much do you weight?

hahaah a very heavy 43kg.

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terrence was here.

- terry

I was never a fan of Sticky Date Pudding, that is until I tried it at an ex’s family dinner, made by his sister; and my god was it good.
I’ve tried many times to replicate that delicious, melt in your mouth pudding but failed. That is until yesterday.
This pudding came out soft and full of flavour, and just damn good.
An excellent desert to fight the coldness that is Melbourne’s weather.

INGREDIENTS:

(CAKE)
125g pitted dates, chopped
1/2 tsp bi-card soda (baking soda)
3/4 cup boiling water
80g unsalted butter, softened
1/2 cup brown sugar, packed
1/2 tsp vanilla extract
1 egg
3/4 cup self raising flour

(BUTTERSCOTCH SAUCE)
1/2 cup brown sugar, packed
150ml thickened cream
1/2 tsp vanilla extract
30g butter

METHOD:
1. Preheat oven to 180°C and grease a 20cm cake tin
2. Place chopped dates in bi-carb soda in a bowl, pour over the boiling water and let stand for 20 mins
3. Cream together the butter, vanilla and sugar until pale, light and fluffy
4. Add the egg and beat well.
5. With a metal spoon or spatula fold through the date mixture (add dates and water) and the flour until well combined
6. Spoon into cake tin and bake for 30-35 mins until skewer comes out clean.
7. To make butterscotch sauce combine all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. When boiled, reduce heat to low and simmer for a few mins until darkened and thickened.
8. Prick the cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for 10 mins. Cut and serve with extra sauce and extra thickened/whipped cream, or vanilla ice cream on the side.

 

Again, sorry for the crap quality photo. Camera is still not in my hands
-karla

At times I crave, actually CRAVE cake.
However, what puts me off is the amount of time it takes to prepare, and bake the actual thing. Plus, I’m not a fan of doing the dishes- whisk, mixing bowl (or bowls), cake pan…ew.

But one day, I stumbled across the beauty of a recipe. Its easy, quick, and uses only one bowl.
The outcome of the cake was similar to that of Betty Crocker’s microwaveable desserts, minus the over sweetness and the texture was more light and fluffy.

Those bolded and in Italics are the changes I made to the recipe. Turned out the same nonetheless.

INGREDIENTS (makes 1):

2 tbsp flour
1 1/2 tbsp sweetener (if you have none, I just used caster sugar)
2 tsp cocoa powder
1/4 tsp baking powder
1/8 tsp instant coffee granules
pinch of salt
2 tbsp milk
1 tsp olive oil
1 drop of vanilla extract

METHOD:
- Spray coffee up or ramekin (its that thing you use when making soufflé if you don't know) with cooking oil (or unsalted butter)
- In cup/ramekin combine the flour, sugar/sweetener, cocoa powder, baking powder, coffee and salt until no lumps remain. Stir in the milk, olive oil and vanilla until smooth.
- Bake in Microwave on high for 35 seconds (might need to add an extra 5 seconds depending on your microwave). do not over cook it. It should still be gooey at the bottom, when taken off the heat it will still continue cooking.
- serve with chocolate sauce, sprinkle of icing sugar or whipped cream

image and recipe from eatwelllivingthing

 

Enjoy this quick, yummy chocolaty goodness to brighten up the week ahead :)
-karla

1. Japanese curry with chilli tuna flakes and crumbed chicken (aka. Karla’s version of the well known Japanese dish Katsu Chicken Curry)
2. Tiramisu
3. Soy Sauce Pork Belly (Tau Yu Bak)
4. 35 second Chocolate Cake

Recipe and pictures will be up soon.

2 people, one guy, one girl.
2 countries, Malaysia, Australia.
1 love, Food.

Terry
20 year old homo who's practically by himself all the time, so cooking happens, when i get so bored of cup noodles.
big time carnivore, so no veggies!

Karla
Typical 21 y.o university student- living on a budget, and broke most times due to impromptu splurges.
Although a picky eater, will try most foods.
I Don't claim to be a good cook, infact I'm far from it; but trying out new recipes is always an adventure waiting to happen.

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Karla's Blog| personal
Terry's Blog| personal
This is Why You're Fat| all the fatty oily goodness
TasteSpotting| a collection of delicious recipes

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