Category Archives: Desserts

Gooey Plum Cobbler

My brother had the simple task of buying a selection of fruit for the house – especially since

my ravenous dog Rojho has sole entitlement to Paw-Paw, which is off limits to the rest of us!

“A selection of fruits” turned out to be a huge double-layered box of plums!

What does one do with so many plums?…..Make a gooey plum cobbler ofcourse!

I’ve been dying to try out this recipe, I must lend credit to Joy the Baker for inspiring me !

What I love about it, besides the fact that it put my plums to good use, is that it requires no egg replacer, which is a huge relief for the eggreplacerphobes out there.

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Keep in mind that the effort required for this dessert is absolutely minimal. You can count 10 minute for preperation and 30 minutes for baking ūüôā I managed to squeeze in a walk with Rojho while the oven did it’s magic.

13-15 ripe plums, halved.

9 tblsp unsalted butter ( I won’t lie, sometimes all I have is salted!)

1 cup of flour

1 1/4 cup of sugar

1/2 tsp salt ( omit if your butter is salted)

1 cup of milk

Method:

Melt the butter over a low flame, and keep a close eye on the butter as it browns. If you aren’t used to browning butter, look out for a deep nutty fragrance.

What sets this aside from a regular cake, is that the browned butter gives it a unique richness!

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In a bowl, combine all the dry  ingredients except the fruit, and then gradually whisk in the milk.

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Sometimes I like to sneak in  a sprinkling of cinnamon!

Once you have whisked everything up into a beautiful golden batter, pour into your baking dish ( you could do this whole thing in a caste iron pan if you have one)

Arrange the plums face down, and bake for 30 minutes at 180 degrees.

Look at the way the plums ooze from the surface…how inviting.

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Sprinkle with cinnamon and sugar if you desire, and serve slightly warm with a generous scoop of vanilla ice cream!

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P.S – the next time I bake this dessert, I’d like to try it out with peaches!

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Strawberries and Cream with A Twist!

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My dear friend Dimple ( it is an interesting name, I know)  made this simple  dessert at my house in November 2010, when Sadguru Pujya Ishwarcharan Swami graced my home. It was a beautiful summer afternoon and we served this for thal. The bowls came back clean!

It was a long time ago, but whoever tries Strawberries and Cream her way, will never forget about  the twist!

I know strawberries and cream sounds quite ordinary. A touch of spice and a little bit of heat is all it takes to lift this dish and give it a whole new dimension. If you’re on a healthy eating plan, you could always substitute the cream with some low fat greek yoghurt.

Ingredients: (serves 4-6)

400g strawberries

250ml whipping cream

2 sticks of cinnamon

1 tsp ground cinnamon

1/3 cup flaked almonds, toasted.

1 tbsp butter

4 tbsp sugar

1/2 tsp vanilla

THIS TAKES ALMOST NO TIME:

Chop the strawberries into medium sized pieces.

Over a low flame, heat the melted butter, followed by the cinnamon sticks.

Add the toasted almonds. Allow to rest on the heat until you can smell the aroma of the cinnamon.

Add the strawberries and sugar, and cook for 4-5 minutes. Again, you will be able to judge the cooking time based on a sweet, deep strawberry aroma!

Add the vanilla and ground cinnamon and stir gently. Remove from the heat, allow to rest for a few minutes.

Whip the cream so it is more thick than runny. I prefer my cream to be more liquid than fluffy in this case.

Serve on a pool of cream, or a cloud of whipped cream!

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Warm Strawberry Tart

 

We are swinging into spring and the best of summer fruits are making their debut!

Our fridge was full of strawberries. I think my brother happens to guzzle a punnet daily..So I nicked a punnet just for you, to prepare this beautiful warm strawberry tart.

I can’t resist the warm, flaky crunch of puff pastry!

Don’t be scared to cook your fruit. The depth of flavour and fragrance that a little bit of heat can bring out, is such a pleasant surprise! This summer, we are going to be cooking LOTS of fruit!

Ingredients: (serves 6-8)

30x20cm puff pastry sheet ( or similar, depending on the dish you are using for baking/serving)

300g strawberries,sliced

1/4 cup chopped pistachios

1/4 cup flaked almonds

1 tsp vanilla

2 tbsp castor sugar

1 tbsp melted butter

Easy:

Using a fork, prick the puff pastry in neat rows, at 2 inch intervals, and bake for 7-8 minutes.

Remove from the oven and arrange the strawberry slices neatly, OR just toss them on, it’ll look good either way;)

Drizzle the melted butter evenly.  Sprinkle the nuts and cinnamon over the tart. Sprinkle Sprinkle Sprinkle.

Finish with a generous topping of castor sugar.Bake for 10 minutes.

Serve warm with a dollop of Mascarpone..Or with a scoop of ice cream, like I did!:)

 

 

 

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