Recipe: Peach Pudding Muffins

After going through so many peach recipes posted by so many bakers… I was itching to try my hand at something as well.

I wanted to bake some lovely peach cobbler scones first… but then some of my friends asked me to show them how to make muffins. So decided to experiment and come up with a recipe myself. I decided to bake some peach pudding muffins.

Both the variations…

The cake batter for this is a very simple Nita Mehta eggless sponge cake recipe. I tweaked the sugar levels a bit coz I was going to use honey and sugar based toppings. I also added some spices so it could go with the peaches.

For the toppings(technically the bottom layer), I was confused whether to caramelize the sugar and make it an upside-down muffin/ use Demerara sugar to give it the caramelized look or to do something different. I decided to use honey as one of the toppings after going through some blogs for ideas.

Here is the recipe… do try it out and let me know how it turns out for you.

Peach Pudding muffins: (Makes about 20 medium-sized muffins)

Ingredients:

¾     For the bottom layer:

¾     1 – 1½ tsp cinnamon

¾     ½ – ¾ tsps nutmeg

¾     3-4 ripe peaches

¾     about 30ml honey (1/2 tsp for every cake)/ Demerara sugar (I used both- half of my muffins had honey and the other half , sugar)

¾     butter/ to grease the pan

 

        Peel and slice the peaches thinly. Mix the cinnamon and nutmeg and keep it aside.

For the muffin batter:

¾     All-purpose flour/Maida – 1 1/2 cups

¾     Sugar – ½ – 3/4 cup (I used only half cup plus one tablespoon it was perfect)

¾     Baking powder – 1 1/4 tsp

¾     Baking soda – 1/2 tsp

¾     Salt – a pinch

–   ginger powder – 1/2 tsp

¾     Thick curd – 1 cup

¾     Cooking oil – 1/2 cup (non strong-smelling cooking oil)

¾     Vanilla essence – 2 tsp

 Method:

¾     Pre-heat the oven to 200C/400F. Grease Muffin moulds really well with butter/ oil.

¾     Pour ½ tsp of honey into each mould. Cover half the moulds with honey and the other half with Demerara sugar.  Top it with 3-4 slices of the peaches. Sprinkle the cinnamon and nutmeg mixture on top of the slices.

¾     In a bowl, mix the curd and sugar till the sugar dissolves completely.

¾     Stir-in the baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.

¾    Sieve the flour and set aside. Add the ginger powder to it.

¾     Add the oil and vanilla essence to the curd mixture. Stir gently so that the air in the mixture is retained.

¾     Next, gently fold in the flour. Dont stir very vigorously; do it very gently. The batter should have a dropping consistency.

¾     Pour the batter into the muffin moulds until 3/4th full and bake for 20-30 minutes. Check with toothpick and take it out.

¾     Loosen them gently with a knife around the edge and leave them to cool for a couple of minutes before tipping out. Quickly turn the pan upside down on to a plate or cooling rack. If some of the peaches fall off the top, just place them back on.

The one with the honey topping…

The view from the top 😉

This is the one with the caramel

The crumb shot….

Make some custard and eat them warm with the custard… mmm… yummy!

 

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Recipe: Pull Apart Garlic Rolls – Pillowy goodness!

This is a very popular recipe made even more popular by the fantastic baker- Monika Manchanda of Sinamontales.wordpress.com fame.

Please head over to her site for the recipe… I will just leave you with the pictures of the rolls that I made recently… although I have made it a couple of time earlier as well.

Please forgive the picture quality- the husband ran away with the camera that day and I had to make do with the phone.

While they were left for proofing(or is it proving?)

fresh out of the oven… yum yum

The rolls in all their glory!

Couch to 5k-week 4- update

Yay!!! I did it!

When I saw the week 4 plan, I was sure I wouldn’t be able to complete it. 5 minutes of running continuously? Are you crazy? I knew I would either collapse or give up.

But you know what? I did it!!! and I am surprised that I am alive enough to write it blog post after running a total of 16 minutes with some walking in between. I hope I continue to keep up the momentum. *fingers crossed*

Recipe: No-Bake Eggless Mango Cheesecake- What a feast!

I wanted to bake something with mangoes before the season ended and what better than this awesome cheesecake.

I loved making this cheesecake… not only because it was my best recipe to-date but also because I had so much fun making it. I was helped in great measure by a dear friend who I miss very much and we had a ball of a time. The end result was awesome, as you can see from these pictures.

Mango cheesecake in all its glory

So without further ado, presenting the recipe which I adapted from various sites.

Nags‘ and  glaze recipe from Anushruti’s awesome blog.

Ingredients:

Cream cheese – 1 block (250gm, Philadelphia Cream Cheese)- I used Britannia Cream Cheese

Cream – 170 gm – I used Amul 25%fat

Sugar – Half a cup (I used a little more since the mangoes weren’t exactly the sweetest ones available)

Mango puree – 3/4 of a cup (I used 1 cup)

Gelatine/ Agar – 1 Tbsp

Hot Water – 1/4 cup

Digestive biscuits (1.5 100gms pack plus 4-5 Oreo cookie biscuits minus the cream- gives a lovely and subtle chocolate flavor to the base- idea courtesy Monika from sinamontales.wordpress.com)

Unsalted butter, melted – 75 gm (about 1/3 of a cup)

How I Made It:

 1. Crush the biscuits in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8″ springform pan that’s lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake, preferably for around half an hour

 2. Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use a whisk.  No need to use an electric beater.

 3. Add the gelatine to the hot water and stir till it completely dissolves. Remember to ensure that the water is boiling hot. You need to have some patience and keep stirring, don’t be afraid if it forms some lumps. They even out eventually. Heat the water again if it gets cold while mixing the gelatin in. Add the mango puree and stir well. Keep about 1/3rd this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.

 4. Pour on top of the biscuit base. Please be generous with your cream cheese layer. I used only a 150gm block of cream cheese and it was too thin. Try and make the layer atleast 1.5-2 inches thick. Refrigerate for 2 hours or so.

 5. Now Nag’s recipe asks to pour the rest of the mango mixture as the third layer. But for some reason I wanted it to be more glazy. So I used the glaze recipe from Anushruti’s blog- Divine taste (refer to link above and check her photos- they are awesome!)

For the Mango Glaze:

 1/3rd portion of the mango-gelatin mixture

2 tbsp water

2 tbsp sugar

1 tbsp lime juice

Put all the ingredients in a saucepan and cook over medium heat. Let it boil, and then cook on low flame for 3-4 mins. Switch off the gas and let it cool to room temperature. Spread over the cheesecake with a spatula. Dont worry if it seems too less, once it starts spreading it will fill the surface area. Keep the layer thin, since it has a strong flavor.

 6. Refrigerate overnight, take out, slice and serve! Enjoy!

Go on… have a slice!