Apricot & Peach Pudding Delight



The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature




  • Mixed it all in, gently and set aside


  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm


  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg


  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing


  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown


  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream

Belgian Waffle

Or to be more precise: from Liege as we call them “Gaufre Liégeoise” here…. I hadn’t done them in a long while and I fancied a change from pancakes…. Apologies for the lack of pictures at the beginning but I wasn’t thinking about my blog whilst making them….


Ingredients: Makes 18

  • 550 g plain flour
  • 15g vanilla sugar
  • pinch of salt
  • 3 eggs, lightly beaten
  • 330ml lukewarm milk
  • 1 ½ sachet fast action/ easy blend yeast
  • 225g melted butter
  • 100g pearl sugar ( I didn’t have any and still tasted perfect)


  • Mix together the flour, sugar and salt
  • Make a well and add in the eggs
  • Mix the yeast into the milk and fold into the above mixture, the batter becomes quite compact
  • Leave for 30mn, at room temperature away from draught (you won’t see much difference at this stage)
  • Add the melted butter, a little at a time and well incorporated ( not easy) with a spatula
  • Add the pearls if you have them
  • The batter will loosen a little. Let it rest for at least 30mn to an hour. It will double in size and become very “elastic”


  • Warm up your waffle iron and spoon a little in the middle, don’t try to spread it


  • Close your iron but don’t lock it as it will rise quite a bit to form that “belgian” look



  • YOU MUST: Enjoy warm! jam, chocolate, sugar, etc….

Le Gâteau Magique à la Vanille de Madagascar

The Magic Cake…. I saw the word magic and of course couldn’t contain myself! Within 24hrs I was savouring the magic and it is a perfect summer’s cake: best served straight from the fridge. How did it get its name? when you slice it, it presents 3 distinct layers: flan at the bottom, custard like in the middle and a sponge at the top. all that from one batter.016

There are a few golden rules to follow for a perfect result which will wow friends and family!

  1. Pan size: ideally no bigger than 22cm {my batter quantity matches that size} too big, the layers will be too thin and too small, you might lose out on the egg whites addition and the sponge will be too thin
  2. Folding in the egg whites: the mix at that stage is very liquid, use a whisk and by hand, incorporate them slowly, breaking them slightly but you must be left with some lumps floating
  3. Baking time: it is what it is but ovens vary. At the end of the baking, the cake must still be slightly wobbly and golden. And yes, it can be done in a fan oven!
  4. Once out, LEAVE IT! to cool down. It will deflate. Once cool enough, again leave it in the pan, refrigerate for a minimum of 2hrs. After that time, it can be turned out
  5. Some flavours might require more time in the fridge…. so it can’t be done last minute!


  • 500ml milk
  • 1 vanilla pod ( straight from Madagascar, thanks to my good friend Caroline)
  • 4 eggs, separated
  • 100g caster sugar (mine has vanilla pods infusing it)
  • 1 tbsp water
  • 125g butter, melted
  • 115g plain flour
  • 1 pinch of salt


  • Scrape the seeds from the pod and add it to the milk with the pod
  • Heat up the milk, without boiling it, then remove from heat and set aside for an hour for the vanilla to infuse it completely


  • Preheat oven at 150º/ fan 140º
  • Ideally, use a standing mixer. Cream the yolks and sugar together with the water until light and fluffy
  • Add the melted butter and flour and beat for a good 3mn


  • Take the pod out of the milk and pour it slowly, beating at low speed


  • Leave aside at room temperature
  • Whisk the egg whites up with a pinch of salt until they are stiff
  • Incorporate to the liquid batter, slowly. you must be left with a lumpy mixture


  • Grease a pan and dust with flour. It can’t be springform or loose bottom: best is actually the dreaded silicon
  • Bake for 50 to 55mn: test for a slight wobble
  • Leave on a wire rack to cool then refrigerate for at least 2hrs for the magic to happen


♥♥♥ How about coffee flavoured? Already tried and tasted!


  • Same ingredients but instead of the vanilla pod, infuse the milk with 20g of good espresso powder

Pains au chocolat & Butter Pudding

The saying goes: “Don’t knock it down till you’ve tried it”. That’s what I always did to Bread and Butter pudding: knock it down as bread smothered in butter then drowned into an eggy-milk mixture could only come out as “soggy”, Yuk! That was until I found some chocolate chips brioche slices going stale in my pantry…. I don’t really “do” puddings for after dinner but it was Christmas time and I suddenly fancied trying just that! Well, I never! It was actually nice! And the boys liked it too! So when I was given a tray of 8 “pains au chocolat” 2 or 3 days gone, I knew exactly what to do: my own spin on this very British classic!


Pains au chocolat & Butter pudding



  • 8 Pains au chocolat
  • Butter, softened
  • 3 large eggs
  • 300ml milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • 40g sugar
  • 1 tbsp demerara sugar


  • As I wanted to stay as close to the original as possible and butter the “bread”, I skimmed off the tops of the Pains with a sharp knife
  • Using a sweet chocolate chips butter, apply a generous amount to the top and cut in half.  Arrange in a dish, overlapping and showing the tops (un-cut sides)
  • I scattered some more chocolate chips, but quite frankly it wasn’t needed as quite a bit of chocolate already inside the Pains


  • Into a mixing jug, whisk the eggs then add the milk, cream, extract and sugar
  • Pour over the Pains and leave to stand for 15mn allowing the bread to soak up some of the egg mixture
  • Meanwhile preheat oven to 180°C/ 160°fan/ Gas 4
  • Sprinkle the demerara sugar (I used vanilla sugar) over the pudding and bake for 30 to 40mn until just set and golden brown
  • Remove from the oven and leave to cool down a little before serving with some cream if desired

Enjoy just I did, getting the urge to share it with you!