Marble Butter Cake

This cake uses the same recipe as the butter cake except an extra 1 tbsp of chocolate emulco.

Follow the steps until step 6. Then

7. Divide the batter into two portions.

8. Add chocolate emulco to one portion and mix

well.

9. Alternately, scoop one big scoop of vanilla

batter into pan and one scoop of chocolate

batter.

10. Use a chopstick and draw a spiral in the

batter to create a swirl effect. But do not

overdo.

Butter Cake

Ingredients

190g butter, softened

100g sugar

3 medium eggs, lightly beaten

130g plain flour ( or cake flour)

1/2tsp baking powder

1 tsp vanilla essence

1/4 cup buttermilk ( or sour cream)

1. Sift flour together with baking powder and leave aside.
2. Cream butter and sugar at high speed until light and fluffy.
3. Add eggs one by one, making sure that it is well combined with the butter after each egg.
4. Continue to beat until batter is smooth and light , with no traces of liquid egg.
5. Fold in flour and mix until well combined.
6. Slowly add in the buttermilk and vanilla essence and mix well.
7. Pour batter into a 7-inch round pan, grease-lined with baking sheet.
8. Bake in preheated oven at 160 degrees Celsius, for about 25-30 min.

Note:

• Buttermilk can be replaced by milk with 1 tsp of vinegar.
• You can use this recipe to make butter-flavored cupcakes.

Pumpkin Muffin

Ingredients

3/4 cup self-raising flour

1/2 cup plain flour

1/2 tsp soda

1 tsp ground cinnamon

1/2 cup brown sugar

1 1/2 cup grated pumpkin

1/2 cup oil

2 eggs, lightly beaten

1/2 cup sour cream

some pumpkin or sunflower seeds to sprinkle on top (optional)

1. Sift flour, soda and cinnamon together.
2. Stir in sugar and grated pumpkin.
3. Combine eggs, oil, sour cream.
4. Fold in flour mixture.
5. Pour mixture into muffin cups llined with paper cups.
6. Sprinke some seeds on top.
7. Bake in preheated oven, 180 degrees, for about 20 min.
8. Turn on to cooling rack when baked.

Notes :

• Fill the cups to 2/3 full otherwise the muffins will overflow when they rise during baking.
• Sour cream can be replaced by milk with 1 tsp of vinegar.
• You can also steam and mash the pumpkin instead.
• With the same recipe, you can substitute pumpkin with carrots and make carrot muffins instead !

Bread Pudding With Custard Sauce

Ingredients

200g white bread

50g butter

50g raisins and/or mixed candiied peels

2 cups milk

3 eggs

1/3 cup sugar

1/2 tsp cinnamon (optional)

1. Grease a square pan or ovenproof dish .
2. Remove the crusts from the bread (optional) and spread with butter. Cut into quarters.
3. Arrange half of the buttered bread slices in the pan. Sprinkle half of dried fruits over top of bread.
4. Place remaining slices of bread over fruits, then sprinkle over the reserved fruits.
5. To make the liquid mixture, combine milk, eggs and sugar and heat it up to almost boiling. Stir constantly and use only a small fire.
6. Pour the mixture over the bread slices.
7. Leave to stand for about 30 min, then sprinkle with cinnamon.
8. Place the pan in another larger pan filled with boiling water.
9. Bake in a preheated oven, 180 degrees, for about 20-25 min or when the pudding sets.
10. Serve warm with custard sauce.

How to make custard sauce:

Using small fire, bring 1 cup of milk to almost boiling. Add 15g of custard powder mixed with 3 tbsp of cold water. Stir constantly until the mixture thickens and just boiling. Off the fire and add 3 tsp of condense milk and 1 tbsp of butter.

Baking Is Fun !

Baking is fun. And anyone can bake if you are not afraid of failures.

I have not attended any bakery class. I learn from my mum, books and through trial and error (of course). Baking can also be a kind of therapy , since life is so stressful. It is always so fulfilling and enjoyable to sit down with family members and friends and have a nice pot of tea , together with yummy desserts baked all by yourself.

Come and join in the fun with me . Share our recipes, success and failures, too :)