Posts Tagged ‘pudding’

Chocolate brownies were made due to a lack of cocoa powder in the cupboard, but to be honest, maybe a blessing in disguise. Thanks to our New York/ Chicago visitor Caitlin for the inspiration behind the chocolate melting technique. Seriously it is such a good method as all you need is a bowl and some boiling water.


  • 225g dark chocolate at least 60% cocoa
  • 1 cup (2 sticks) of sugar
  • 1 1/4 all purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon of salt
  • 4 free range eggs
  • 2 tsp vanilla


First, preheat the oven to 180C (350 F). Next you need to melt the chocolate… This technique is genius (thanks again Caitlin.) Put all of your chocolate in a bowl, boil some water and pour it over the chocolate. Stir. As the chocolate melts, it will separate from the water. Now you can simply pour away the water (if a little remains in with the chocolate it won’t really matter.) In a separate small bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, eggs and vanilla. Then pour in the chocolate mixture, followed by the flour mixture and whisk until combined.

Transfer liquid into well greased baking tin. Cook for about 30 minutes, but keep checking as this will vary depending on the depth of your tin.


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Last night we had a delicious flan in a restaurant and decided to try and recreate it today in our own kitchen.

I combined 2 recipes because, although the lovely Simone Ortega offers traditional recipes in her cookbook, 1080 Recetas de Cocina, she doesn’t always explain the steps in great details.


for the caramel sauce

  • 3 tablespoons of sugar
  • 2 tablespoons of water

for the flan

  • 3/4 liter of whole milk
  • 8 tablespoons of sugar
  • 2 whole eggs
  • 6 egg yolks
  • 3 tablespoons of vanilla extract


Preheat the oven to 300F (150C).

In a frying pan, over high heat, stir the sugar and water together and then leave it without stirring until it turns a dark yellow/brown color. Before it gets too dark, remove from heat and pour  into the flan moulds (called flaneras). The caramel should solidify into a layer on the bottom.

Next, in a saucepan, combine the milk and vanilla and bring to a boil. Then turn down the heat and let it simmer for about 10 minutes. In a separate bowl, combine the whole eggs and the egg yolks with the sugar and whisk until foamy. Take the milk and vanilla liquid off the heat and allow to cool. When it’s cool, pour the liquid through a strainer into the egg mixture, only adding a little bit at a time so that the eggs don’t curdle. Stir the mixture until combined and then pour into the flan moulds.

The flan needs to be cooked in a water bath. We put boiling water in a deep baking tray on top of a cookie sheet. Place each flan mould into the water bath, in the oven, and bake for about 1 hour.

Check to see if they are ready by placing a knife into the center of the flan. The knife should come out clean. If it does, then it’s set and ready to come out of the oven. Allow to cool until room temperature, then put in the fridge. When they’re cold, take them out and use a knife to cut around the edge of the flan. Place a plate over the flan, flip it over, tap the flan mould, and voila!

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Banana Bread


  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas
  • 1/2 cup sour cream (could be substituted with creme fraiche or greek yogurt)
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans – optional


Preheat oven to 350 degrees. Butter the pan you’re going to use. If you want a loaf bread, use a 9 x 5 x 3 inch loaf pan, but I used a pan that made it more like sheet cake.

Use an electric mixer or fork to cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a separate bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Bake for 1 hour if flat or 1 hour and 10 minutes if you’re making the thicker loaf. Insert a knife into the center. If it comes our clean and dry, it’s done baking. Remove from oven and let cool for 10 minutes.

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