Cabinet Pudding with Chocolate Sauce

My daughter-in-law is expecting a baby and she has an incurable sweet tooth. I wish I could make it for her personally, but this recipe  goes to all you pregnant ladies! Pack on the kilos, if there ever is an excuse to eat whatever you like, pregnancy it is! (But don’t forget to get your regular dose of fresh veggies and fruits too)

Ingredients –

Egg – 1
Sugar – 2tbsp
Vanilla essence – 2,3 drops
Milk – 1/2 cup
Mix dry fruits – 1 tbsp
Butter – 1 tsp

For sauce –

Cocoa powder – 1 tsp
Drinking chocolate – 1 tsp
Corn flour – 1 tsp
Sugar – 1tsp
Milk – 1/2 cup
Cherry -1

Method –

Break egg in a bowl and combine with sugar and vanilla essence. Take milk in a pan and heat for few minutes. Mix milk with egg mixture. Strain and keep aside. Butter oven proof dessert bowl and sprinkle with dry fruits. Gently pour the egg mixture. Cover with a foil. Pour hot water in a large baking dish. Place dessert bowl in this. Bake in the preheated oven for forty to forty five minutes. Check if done by inserting skewer or knife if it comes out clean. Remove and let cool completely. Serve topped with chocolate sauce and cherry.

For chocolate sauce mix all ingredients and cook it for six to seven minutes stirring constantly until it becomes thick and creamy.

The cherry on the pudding kept falling off, but if you are having a good cake day, it’ll stick, don’t worry 🙂

Jumble Cake

I don’t know how this cake got its name, but I remember having read it in a magazine years back and the name and the recipe stuck with me. The name may be funny but the taste is perfect for an absolutely serious tea party.


Butter – 175gms
Castor sugar – 125gms
Self rising flour – 250gms
Eggs – 2
A pinch of salt
Milk 3 tbsp
Mixed dry friuts-250gms
Plane chocolate- 50gms cut into small pieces
Quick dissolving cube sugar – 50gms
A round cake tin greased.


Put the butter and sugar in a mixing bowl and beat until it becomes light and fluffy.Beat the eggs and pour it into the creamy mixture. Add self rising flour and milk and beat for a minute until all the ingredients are combined. Stir in the dried fruits, chocolate and sugar lumps. Then turn the mixture into the prepared tin and hollow out the center slightly. Bake the cake at 160 degree for about 1hour or until the cake is light brown and firm in the center.

Chocolate Sandwich Cake

Although slightly complex to make for rookies, this chocolate sandwich cake is worth all the efforts. Give it a go, you’ll love the results.


Self rising flour – 150gms
Cocoa powder – 6 tbsp
A pinch of salt
Brown sugar – 175gms
Butter – 175gms
Eggs – 3
Milk – 3tbsp
Two equal size cake tins greased.

For decoration –

Cocoa powder-6tbsp
Butter – 125gms
Icing sugar – 300gms
Strawberry jam – 3tbsp
Grated chocolate – 50gms


Sift the flour, salt and cocoa powder. Beat sugar and butter until its become light and fluffy. Add eggs, milk and beat for one minute. Then mix both the mixtures together. Divide the mixture between tins and bake at 180 degree for 25 to 30 minutes.
To make butter icing blend the cocoa powder with 6 tablespoonfuls of boiling water. Beat the butter and icing sugar with cocoa until light and soft. Sandwich the cake with jam and spread the sides with half the icing. Heap the grated chocolate on paper and holding the top and bottom of the cake, roll the sides in it. Spread the top of the cake with butter icing. Sprinkle the grated chocolate.

I’m planning to make this recipe soon, so wait for the pictures!

Cherry Cake

Who doesn’t love cherries and even though this cake is made with overly sweetened glace cherries, your kids will love it (though you if you follow this recipe you’ll reduce the sugar content).

Ingredients –

Glace cherries – 250 gms
Refined flour – 250gms
Baking powder – 1/2tsp
Butter – 175gms
Castor sugar – 175gms
Ground almonds – 50gms
Eggs – 3


Wash the cherries in warm water to remove all the syrup, dry them well then coat them with one tablespoonful of the measured flour. Sift the remaining flour with baking powder. Cream the butter with sugar till light and fluffy. Add ground almonds and again beat for a minute. Add eggs one by one. Then fold the mixture in dry ingredients with little mixture if necessary. Add cherries. Pour the mixture in already greased tin and bake for 15 to 30 minutes at 180 degree c.

Before serving, cut into pieces, the little red cherry ball make this simple cake look really cute.

Parsnip Soup

Its my third soup post coz I am in a soup mood these days. Here’s another gem of a soup which is not really made much by cooks. I love the buttery, slightly spicy, sweet flavor of cooked mature parsnips in this soup and bet you’ll like it too.


Large parsnip – 1
Onion medium – 1
Clove garlic – 1
Flour – 2 tbsp
Butter – 50 gms
Curry powder – 1 tsp
Water or stock – 2 cups
Salt and freshly ground black pepper
Cream – 2 tbsp
A pinch of salt


Peel and slice the parsnip. Peel and chop the onion. Remove the peppery skin from the garlic. With the heavy knife crush the garlic with a pinch of salt to a cream. Melt the butter in a pan, add the parsnip, onion and garlic and cook them gently for 10 minutes. Stir in the flour, curry powder and stock and stir over a gentle heat until a soup comes to the boil. Simmer it until vegetables are tender. Liquidize the soup. Return the soup into the pan. Season with salt and pepper. Add the cream and reheat to serve.

I’ve added some curry powder to give it an Indian spin, but you can totally skip it to better savor the parsnip in its root (quite literally) form.

Artichoke Soup

Artichoke or globe artichoke (my kids call it the flower veggie) is not very commonly found in Asia. But whenever I do see it at the supermarket I grab it. Nutmeg in the recipe gives it a very nice wholesome flavor.


Artichoke – 1
Potato – 1 large
Water – 1 cup
Nutmeg – 1/2 tsp
Cream – 2 tbsp
Milk – 1 cup
Salt and freshly ground pepper


Wash and scrub the artichoke. Then without removing skins slice them and put them into a pan. Peel the potato, slice and add it to the artichoke. Pour over the water then season the vegetables with a little salt, pepper and nutmeg. Cover the pan and simmer for about for 20 minutes until the vegetables are tender. Remove them from the heat and liquidize them. Return the vegetables to the pan. Add the milk, season to taste and reheat. A little cream can be added at this stage. Weight watchers can skip the cream all together.

Chilled Lettuce Soup

When it comes to summer soups, Gazpacho is not the only recipe around. This is another simple recipe for the soup lovers in not so cold weather.


Lettuce – 1 Outside leaves only can be used
Yoghurt – 1/2 cup
Cream – 1/2 cup
Granted rind of lemon – 1
Milk – 1/2 cup
Salt and freshly ground black pepper
A pinch of castor sugar


Wash the lettuce tear it up and put it in the liquidizer. Add yoghurt and liquidize the mixture until the lettuce almost disappears. Pour the soup into a bowl then rinse the liquidizer with the milk and add it to the soup with the cream and lemon rind. Season with salt and freshly ground black pepper and little castor sugar. Chill and serve.

I haven’t made the recipe lately, so the picture is missing, but if you do try it, send me a pic and I’d love to credit the photo to you!

Potato Caraway Salad

Caraway (Carum carvi), also known as meridian fennel, or Persian cumin is native to western Asia, Europe and N. Africa. It’s a herb you either love or you don’t. So before experimenting this recipe for guests, try to gauge their taste. Even in a small quantity, caraway renders this awesome earthy aroma and flavor to the mundane potato salad. 

Ingredients –

Potatoes – 2,3
Vinegar – 1 tsp
Caraway seeds – 1 tsp
Salt – 1tsp
Caster sugar – 1tsp
Mayonnaise – 2tsp
Sour cream – 2 tbsp
Freshly ground pepper – 1tsp
Stuffed green olives – 8
dry mustard – 1tsp
A few caraway seeds to sprinkle on the top


Put the potatoes in boiling salted water and simmer them until they are tender. Drain the potatoes and cut them into pieces. Mix together with vinegar, dry mustard , sugar, caraway seeds , salt and pepper. Toss the potatoes into this mixture while they are still warm. When potato salad is cold, mix in the olives, mayonnaise and sour cream. Garnish with caraway seeds and serve.

Mango Pudding

Ayurveda deems Mango as the king of fruits and if you’ve have tried this ripe sweet and juicy fruit ever, you’ll agree. Here’s a simple recipe to get the best of mango and a summer time dessert.

Ingredients –

Condensed milk – 400 gms
Thick curd – 1 cup
Milk – 1/2 cup
Mango pulp – 1/2 cup
Mango pieces – 1 cup
Mix dry fruits – 1/2 cup


First take the condensed milk in a large bowl. Add milk,mango pulp and curd and mix thoroughly. Pour the mixture in a tin and sprinkle with mango pieces and dry fruits. Cover with silver foil. Pour hot water in a large baking tray. Place tin in this. Bake in the preheated oven for forty to forty five minutes. Check if done by inserting a skewer or knife if it comes out clean. Let it cool it completely. Then cut into the square pieces topped with little mango pieces and dried fruits and serve.

Just like fresh mangoes, you won’t be able to stop at one serving.

Tomato Egg Drop Soup

The recipe is true to its name. Yummy and good looking, yet  free of unnecessary fats. Try this filling recipe and you’ll never go back to plain tomato soup!


Chopped Garlic – 2 tsp
Onion small -1
Tomatoes – 2
Egg white – 1
Salt and freshly ground black pepper
Water or vegetable stock

Take butter in a pan. Add garlic and onion and fry for some time. Add water or stock and cook for 5 to 10 minutes. Add tomato pieces and bring it to boil. Then allow it to cool. Liquidise the soup and sieve. Return the soup in a pan and boil. Season with salt and black pepper powder and then pour the egg white drop by drop. Serve hot.