American-style Pancakes

American-style Pancakes

Thursday, 4 April 2013

Chocolate Pudding Pots

Welcome to the Enchanted Stove where everyday the stove top is full of delicious things to eat. Let's cook something magical. The recipes on this blog have been tested in my kitchen.



Chocolate Pudding Pots

A healthy, creamy chocolate pudding made with 2% fat milk.
 These pudding pots are a easy to make.  As a kid I remember buying those boxes of Jell-O pudding mixes.  This is a microweable alternative using cornstarch, sugar, cocoa and 2% fat milk.  Chocolate pudding is the ideal comfort food.  I make them in 1/4 pint jelly moulds that I bought from Lakeland.


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                                   Chocolate Pudding Pots



Number of Servings: 3

Ingredients


    1/2 cup grandualted sugar
    2 1/2 TBS corn flour
    3 TBS cocoa
    2 cups 2% fat milk
    1 teaspoon Vanilla extract


Directions

Into a microwaveable bowl mix all dry ingredients. Pour in milk and vanilla. Microwave on high for six to 10 minutes, stirring half way through the cooking time until pudding thickens. Pour pudding in individual 1/2 cup custard dishes. Refrigerate.

Serving Size: 1/2 cup


Tips

Each microwave is different. I have an 800 Watt microwave; I stir pudding at 1 minute intervals. It is done in six minutes in an 800 Watt microwave.


Nutrition Facts
  Servings Per Recipe: 3
  Serving Size: 1 serving

Amount Per Serving
  Calories 231.1
  Total Fat 3.5 g
      Saturated Fat 1.7 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.1 g
  Cholesterol 11.4 mg
  Sodium 83.6 mg
  Potassium 258.7 mg
  Total Carbohydrate 43.4 g
      Dietary Fiber 0.0 g
      Sugars 35.1 g
  Protein 5.5 g

  Vitamin A 5.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.0 %
  Vitamin C 0.5 %
  Vitamin D 14.3 %
  Vitamin E 0.0 %
  Calcium 16.3 %
  Copper 0.1 %
  Folate 0.0 %
  Iron 0.4 %
  Magnesium 0.1 %
  Manganese 0.9 %
  Niacin 0.1 %
  Pantothenic Acid     0.0 %
  Phosphorus     0.2 %
  Riboflavin 0.2 %
  Selenium 0.0 %
  Thiamin 0.0 %
  Zinc 0.1 %

Sunday, 13 January 2013


Jenny Colgan's Lemon ' Getting What you Want ' Cake

Welcome to the Enchanted Stove where everyday the stove top is full of delicious things to eat. Let's cook something magical. The recipes on this blog have been tested in my kitchen.


Jenny Colgan’s Lemon ‘Getting- what- you- want’ Cake

    Midway into JennyColgan’s book, MeetMe at the Cupcake Cafe, I ran across a delightful recipe.  The title of the recipe caught my attention.  It was a recipe for ‘Lemon ‘Get what you want’ cake that appeared in one of the chapters.  Most of the chapters of the book start off with a recipe. This particular recipe caught my eye.  I decided to give it a whirl.  It’s not a particularly pretty cake to look at, but let me tell you, in the taste department, it really packs a punch.    I don’t guarantee that you’ll always get what you want after serving this cake, but you will certainly make your guests happy.  There will not be anything left of this cake when you serve it.


Lemon ‘Get what you Want Cake’.

  The book’s main character, Issy Randall, has been made redundant from her city job and loses her boyfriend, Graeme, in the process.  She loves baking so she came up with the idea of opening her own Cupcake Cafe.  After presenting her idea to her bank manager, Austin, to persuade him to lend her the money to open up her own Cafe in Stoking Newton, Issy opens up the cafe of her dreams. She finds the business a bit challenging but meets very interesting people and in the end gains a new relationship.  Read my review of the book here:  My Review of Meet me at the CupcakeCafe.






Jenny Colgan’s

 Lemon'Getting- what- you- want’ Cake


Ingredients
Notes 
This cake is mentioned in Jenny Colgan’s book, ‘Meet me at the Cupcake Cafe’.

For the cake
4 ounces sifted self rising flour
4 ounces unflavoured butter
4 ounces sugar
2 whole eggs
1 teaspoon baking powder
Juice of 1 lemon
Zest of 1 lemon
    For the glaze
4 ounces confectioner’s (icing) sugar
Juice of half a lemon
2 TBS water



softened
Cooking Time:

20-35 minutes
Prep Time
10 minutes

Ready in:
30 to 45 minutes

Method

1.       Preheat the oven to 180 C.
2.       Grease and line a 9 inch loaf tin.
3.       In a mixing bowl combine sifted flour, baking powder and lemon zest.
4.       In a separate mixing bowl mix butter, sugar, lemon juice and eggs.  Using an electric mixer beat the wet ingredients well.
5.       Gradually add the sifted flour mix into the wet ingredients. Beat well but don’t over mix.
6.       Pour batter into the prepared tin.
7.       *Bake in the preheated oven for 20 minutes or until golden brown.  You’ll know when it’s done when you insert a cake tester or toothpick and it comes out clean.
8.       Make the icing/glaze:  Into a mixing bowl add l lemon juice, 2 TBS water and icing sugar.  Mix well.
9.       Remove cake from oven.  While cake is still warm, pour icing/glaze over it. Let cool completely before serving.


Additional notes



*Ovens do vary.  The original recipe says to bake for 20 minutes.  My oven, which is a fan oven, baked the cake in 35 to 40 minutes.  It’s a good idea to bake the cake as indicated in Jenny’s book and see if it’s done; then if it isn’t, bake a further 10 minutes, then check again.  The cake should be golden and spring back when touched. The centre should be firm, not wobbly.

I added the juice of 2 lemons because I like mine lemony.  I also like my cakes sweeter, so I put in an extra 2 ounces of sugar in the cake mix and an extra 2 ounces of icing sugar for the icing/glaze.  (I have a renowened sweet tooth).

To prevent cake from burning cover the tin with foil for the first 10 minutes; then uncover and bake for the additional cooking time stated in the recipe.