Bundt Christmas Cake

Shape of the tin does enhance the look of the cake; so this time I chose to bake my Christmas cake in a Bundt tin. And I was totally sanguine about the crowd loving it.
It amazes me how miraculous this humble looking tin can be. The cake looks incredibly impressive, more like a work of art. And the finale of sugar dust gives the look of powdery white snow atop the golden cakey mountain. A true Christmassy feeling!
Vanilla Bundt Cake
Preparation time: 25-30 mins
Baking time: 45 – 50 mins
Serves: 10

Ingredients:
225 gms butter. softened. plus extra for greasing (oil will work too)
300 gms caster or granulated sugar
6 large eggs
350 gms plain flour
½ tsp soda bicarb
250 gms plain fat-free yoghurt
4 tsps vanilla extract
2 tbsps icing sugar (for dusting)

Method:
1. Preheat the oven to 180°C. Put a baking sheet or baking tray in at the same time.
2. Thoroughly butter or oil your large or regular bundt tin.
3. Cream together the butter and sugar in a mixing bowl until light and fluffy.
4. Add the eggs one at a time, whisking each one in with a tablespoon of flour.
5. Fold in the rest of the flour and add the soda bicarb, yogurt and vanilla extract.
OR
Skip the steps – 3,4,5 by tipping all the ingredients except the icing sugar into the food processor and blitzing together.
6. Pour the mixture into your greased tin and spread evenly. Pat the tin a couple of times to remove any air bubbles.
7. Place the tin on the preheated baking tray in the oven and cook for 45–50 minutes until well risen and golden.
8. After 45 minutes, do the skewer test. Clean skewer means cake is done.
9. Let the tin sit for 15 minutes.
10. Then with your fingertips, gently pull away the edges of the cake from the tin and turn it topsy-turvy, holding your breath 🙂
11. The golden beauty should slide out.
12. After the cake is cool, dust it with icing sugar by passing it though a sieve… pristinely glorious!

P.S.: After the cake is completely cooled, wrap it in a cling film and you can store it in an airtight container for about 2 days.
Repeat the process and you can even freeze the cake for upto 2 months. Thaw it overnight and you are ready for the breakfast indulgence.
Cake and Coffee! Happy Days!!! 🙂

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Bread And Chocolate Chips Baked Pudding

Planning to get rid of your stale loaf? Wait! Not after this recipe at least 🙂
This pud’s also a savior during those sunny, rainy or wintery days when you are overtaken by boredom and fancy dessert recipes are just not what you wanna do.
Cut, whisk, pour, bake. Easy peasy 🙂
Bread Chcoclate chips PuddingPreparation time: 10 mins
Cooking time: 50 – 60 mins
Serves: 10. Not if your guys go for seconds

Ingredients:
250 gm stale bread or loaf, roughly cut into 2 cm cubes. I ain’t that dexterous, nor patient. So I prefer tearing
100 gm chocolate chips
3 eggs
500 ml milk
135 ml cream
50 gms granulated sugar
2 tps castor sugar – for sprinkling

Method:
1. Preheat the oven to 180C. Grease an ovenproof dish lightly with butter. Don’t worry if you forget greasing. I did 😛
2. Roughly mound the cut pieces of bread.
3. Toss in the chocolate chips so that they spread evenly among the bread cubes.
4. In a bowl, whisk together the eggs, milk, cream and granulated sugar.
5. Pour this thick creamy mixture evenly over the bread and leave it to soak for 15-20 minutes
6. Sprinkle the castor sugar.
7. Leave it in the oven for 50-55 mins till you see it rising and the surface looks browned.
8. Sit the pudding for 10 mins before serving.

Now gobble and go bonkers. It’s one such crazily yummy pud, no 🙂