Cherry’s Little Kitchen

Food and Travel

"Steamed Treacle Pudding"

(serves 6)

Ingredients:

120g soft unsalted butter (plus 2 small knobs for greasing)

120g caster sugar

3 eggs

110g or (3/4 cup) self-raising flour

1 1/2 tsp baking powder

150g golden syrup, (plus extra to serve)

finely grated rinf of 1 lemon

thick cream to serve

 

Method:

1.) Take one of your knobs of butter and grease a 750ml pudding basin. Cream butter and sugar with a spoon , then add one of the eggs. Mix it gently with 1tbsp of flour, to prevent the mixture from curdling, then follow with the other eggs . Once the eggs, butter, and sugar are one, add the lemon rind and fold in the remaining flour, a pich of salt and the baking powder.

2.) Pour your golden syrup into the greased pudding basin then add the mixture gently. Cover basin with buttered foil, including a large tuck allowing for expansion of the sponge, then bake at 180 degree celcius for 40-45 minutes. It is done when a skewer withraws clean.

3.) When cooked, turn out onto a warm dish deep enough for any escaping golden syrup. Warm the remaining golden syrup for 30seconds and pour it to the pudding. Serve with thick cream.

"Chocolate Flan"

INGREDIENTS FOR CAKE PART:

1 cup sugar

1 cup all-purpose flour

3/4 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 1 large egg

1/2 cup milk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup boiling water

 

INGREDIENTS FOR FLAN:

200ml of condensed milk (about half of the can)

187ml of evaporated milk (about half of the can)

3 eggs 

1 tsp of vanilla extract

half a cup of  cream cheese

 

INGREDIENTS FOR CARAMEL:

1 cup brown sugar

1/4 cup water

 

DIRECTIONS:

1.) Preheat oven 180 degrees Celcius. In a heavy baking dish, fill it with water about 1/2 to 1inch and put in the oven, making sure the chocolate flan mold or pan could fit in the dish that you're using.

2.) Prepare your caramel, add sugar and water in a saucepan on medium  heat. When it starts to bubble stir it with chopstick until the sugar dissolves and sauce starts to thicken about 5-8 minutes. When the caramel is ready, pour this into your prepared cake pan, make sure the base are all coated. Set aside.

3.) In the large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add egg, milk, oil, and vanilla and mix on medium speed for 2 minutes. Add boiling water and mix until it's smooth. Pour evenly into the prepared cake pan.

4.) For the flan ,blend all the ingredients; evaporated milk, condensed milk, eggs, vanilla extract, and cream cheese until smooth. Strain and pour them evenly over the chocolate cake batter. 

5.) Cover the cake pan with aluminum foil and put them in center of the pre-heated  heavy dish. Allow to cook for 1 hour and 30 minutes. 

6.) Check when its cooked using toothpick if it comes out clean.  Now, uncover and allow to cool.

7.) Use knife to loosen the edges. Place a plate on top and flip it over.