body

Chocolate chip sponge pudding




Had a great day at the Pantry today.  I made mac and cheese for the main, as well as chocolate chip sponge for dessert.  Which am extra chuffed about, as it was my idea to make. 

We had a look at the store cupboard last week and found some random ingredients left.  The mission to find some way to use them up. Were always looking for ways to reduce food waste.  So chocolate chip sponge with custard appeared on the menu for the first time.  I love cooking for other people. It's even better when at least one of those people takes the time to say they enjoyed it.

The mac and cheese was also a crowd pleaser.  I'd asked if we could make it, lol.  I love Mac and cheese or I should say loved it.  Since am lactose intolerant all dairy is off the menu, and since I'm also yeast intolerant vegan versions are also off the menu.

 Yeast extract and nutritional yeast are used to give vegan food the same cheesy taste. 

I'm fascinating with learning the difference with cooking for a large number of people.  With mac and cheese it's pretty much the same, except with bigger pots.   The chips turned out to be a bigger temptation than the mac and cheese.  Probably because I now associate full dairy foods with chronic stomach cramps. 

If you want to make large chocolate chip tray bake cake or sponge pudding, what ever you want to call it, Here's the recipe. 

Large Chocolate chip cake

12 oz Sugar
12 oz butter/margarine/dairy free margarine
6 eggs
12 oz self raising flour
1 bag of Chocolate chips (approx 6 oz)

Pre-heat oven too 200 Celsius.  Grease and line a large baking tin or foil tin.

Weight out sugar and butter into a bowl.  Cream them together till they turn pale and fluffy (usually a few Min's with a hand whisk)

Look out eggs and weigh out your flour.  Add your eggs one at a time, allow them to combine before adding the next. To stop curdling, add a few tablespoons of flour along with each egg.

When cake batter is combined, fold in half or three quarters of your chocolate chips.  Then pour into your roasting tin and smooth out evenly.  Finally sprinkle the remaining chocolate chips over the top. This way if the others do sink to the bottom during cooking, you'll still have some on the top.

Bake in your oven for 20 - 25 Min's at 200 Celsius.

Once cooked place your tin on top of a cooling rack till it cools enough to be removed from the tin.  Large cakes can break up if you remove them too soon. 

TIP: I keep a roasting tin just for baking tray bakes and cakes.  There a lot easier to find than large baking trays.

Best sliced and serve with custard for a great dessert.  For a charity bake sale, spread top with butter cream or glaze with icing.  Let the icing set before slicing.  Would also make a great cake for a kids birthday party

Happy baking xxx


Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more