Tipsy Pudding

Tipsy pudding

Don’t worry this pudding does not make you tipsy and you will not fall down after having it. 

Why is it called Tipsy Puding? No idea!! What I do know is that this is a very easy recipe and is loved by one and all. 

The best thing about this dessert is that it is better made a day prior to a party and it tastes even better a day after the party. Trust me this recipe is for keeps. 

It is a very sneaky way to add fresh fruits if you have fussy eaters at home. You can add fruits such as apples, bananas, pears, tinned pineapples, etc. I have specifically mentioned tinned pineapples because using fresh one is a disaster for desserts. Fresh pineapples have an enzyme called bromelain that makes it bitter. The tinned processed pineapples are sweet. 

Ingredients

1x8” basic eggless vanilla cake
400 ml Amul cream
1 cup powdered sugar ( you can add more if you want it sweeter)
1 apple, chopped fine (do not peel)
1 banana, chopped fine
3 pineapple rings, chopped fine ( use tinned pineapple)
Nuts and raisins for garnish

The pudding is basically about layering the ingredients. 

Slice the cake into two layers. 

Sprinkle some sugar syrup on the cake slices. If you are using tinned pineapples then you can use the juice in the tin. 

Beat the Amul cream with the sugar till the sugar dissolves. Now add the chopped fruits and mix well.

Take a pudding dish. First put a layer of cake. Then layer with half the fruit-cream mix. Then put the second cake layer and top with rest of the fruit-cream mix. 

Garnish with nuts and raisins. Wrap the pudding dish with cling film and refrigerate till ready to be eaten.

 I make this dish often for parties and I make them the night before and keep refrigerated for 24 hours. This gives the cake time to soak in the cream and flavor from the fruits. It makes the pudding tastier. 

A Tourtely Apple Tart

A Tourtely Apple Tart

A French tart this basically means a covered pie. I have taken this recipe from the baking queen Dorie Greenspan. She gives this killer pie dough that is crumbly and sweet. It takes a little bit of effort but the result is totally worth it. It is buttery and flaky. When you make the dough you can actually see the little nuggets of butter peeking through. While baking they melt and give that buttery texture to the tart shell. 
Let us make the pie shell first. This dough is also called the pate sable. 

Ingredients

1 ½ cups flour
½ cup confectioner’s sugar
¼ tsp salt
9 tbsp butter, cold, cut into small pieces
1 large egg yolk

Put the flour, sugar, salt and butter in a food processor and pulse for a few seconds. Then add the egg yolk and pulse some more. The butter pieces would be of varying sizes. Some will be the size of peas and some smaller. 
Turn the dough onto a floured surface and knead a little till the dough comes together. Freeze the dough for half n hour.
Roll out the dough.

 Slowly place it over a 9” fluted pie tin. Don’t try to lift the rolled out dough all at once or it will break. Roll it over any cylindrical object. I used a cling film roll. 

Then gently place it over the pie tin. There should be enough hanging from the sides.

 Trim off excess dough.  

Keep the left over dough because you will need it later. Press an aluminium foil lightly against the crust. 

Refrigerate for an hour. Also refrigerate the left over dough.
Preheat the oven to 180 degrees Celsius. Bake the crust (with the foil) for 10 minutes. Remove the foil and bake 5 more minutes to get a browned top. 


For the apple filling

5 apples, peeled and cut into slices
1/3 cup brown sugar
2 tbsp water
Pinch of nutmeg powder
3 tbsp butter
½ cup raisins
1/3 cup almonds, chopped

Pinch of cinnamon powder
Put all the ingredients in a pan and cook for 5 minutes. 

To assemble the pie

Pour the filling over the pie shell. 

Take out the left over dough from the fridge. Roll it out a little bigger than the pie shell. Gently place over the filling. Pinch together the edges. 

Preheat the oven to 200 degrees Celsius. Bake for about 20 minutes till the top is a golden brown. 

Apple Cinnamon Cake

Apple Cinnamon Cake

I am not too fond of apples. I know! I know! An apple a day keeps the doctor away. And also fruits are generally good for your health. Every time I see apples on my table I wonder how to finish them off.

Surprisingly apples taste great in cakes and pies. YUMMMM!!! And it also takes care of my guilt trip. So here is another simple apple cake recipe. It is easy to make. It is soft and moist. And it is irresistible. 

Ingredients

4 apples, grated

170 ml oil
210 gm flour

220 gm sugar

2 eggs

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp cinnamon powder

1/2 tsp vanilla essence

50 gm walnuts, chopped

100 gm raisins

Preheat the oven at 160 degrees celsius. 

Beat the eggs and sugar well till it becomes white and foamy.

 Mix in the grated apple and oil. 

Add the flour, baking soda, cinnamon powder, walnuts, raisins and vanilla essence. 

Pour the batter into a greased cake tin. Bake for 40 -50 minutes. 

Whole meal flour apple cake

Whole meal flour apple cake

Do you know who is a very good friend of the apple? 

Its cinnamon!! Be it apple pie, cake, tart, pudding, 

crumble, etc the combination of apple and cinnamon 

is inseparable. This recipe calls for both flour and 

whole meal flour. However you can make the cake 

with only whole meal flour. It is tasty and a healthier 

option. A good recipe for the children who don’t like to

 have apples.

Ingredients

300 gm flour

175 gm whole meal flour

1 tbsp baking powder

1 tsp baking soda

1 tbsp cinnamon powder

225 gm brown sugar

150 ml milk

175 ml oil

3 eggs

4 apples, skinned and chopped

1 cup walnuts, roughly chopped

Butter glaze

100 gm butter

200 gm brown sugar

Preheat oven to 170 degree Celsius.

Sift together flour, baking powder, baking soda and 

cinnamon.

Whisk together oil, milk and eggs. 

Add the flour. Mix and add the chopped apples and walnuts.

Pour the batter in greased cake tins and bake for 

about 50-60 minutes. 

Check the cake with a skewer

 after 50 minutes. If needed, you can bake a little 

longer.

For the glaze

Mix butter and sugar together and heat till the butter 

melts and the sugar melts completely.

Brush the glaze all over the cake.