Archive for the 'Classic Desserts' Category


Pineapple Upside-Down Cake

This is perennial favorite to serve in winter to summer.



115g/ 4oz. / ½ cup butter

225g / 8oz / 1 cup dark brown sugar, firmly packed

450g / 16oz can pineapple slices, drained

4 eggs separated

Grated rind of lemon

Pinch of salt

90g/ 3 ½ oz / ½ cup granulated sugar

85g/ 3 ½ oz / ¾ cup plain flour

5ml/ 1 tsp baking powder


  1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Melt the butter in an oven-proof cast-iron frying pan, about 25cm/ 10in in diameter. Remove 15ml/1tsp of the melted butter and set aside.
  2. Add the brown sugar to the frying pan and stir until blended. Place the drained pineapple slices on top in one layer. Set aside.
  3. In a bowl, whisk together the egg yolks, reserved butter and lemon rind until smooth and well blended. Set aside.
  4. With an electric mixer, beat the egg whites with the salt until stiff. Fold in the granulated sugar, 30ml/2tbsp at a time. Fold in the egg yolk mixture.
  5. Sift the flour and baking powder together. Fold into the egg mixture in three batches.
  6. Pour the batter over the pineapple and smooth level.
  7. Bake until the cake tester inserted in the center comes out clean, about 30 minutes.
  8. While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Serve hot or cold.


2 1/4 cups sifted all-purpose flour

2 1/2 teaspoons sifted baking powder

½ teaspoon fine salt

¾ cup butter

½ cup granulated white sugar

2 cups dark brown sugar (spooned lightly into cup)

3 whole eggs, graded extra large

1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 12 inches rectangular baking pan. 2 ½ inches high, with aluminum foil. Set aside.
  2. In a bowl, combine the flour, the baking powder and the fine salt. Set aside.
  3. In another bowl, using an electric mixer, cream the butter until light and fluffy. Add the white and the brown sugar and beat until blended. Add the eggs and the vanilla extract and mix well.
  4. Pour in the flour mixture. At this stage, use a rubber scraper or wooden spoon. Beat only until combined.
  5. Transfer the cookie batter to the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted in all four corners comes out dry.




2tablespoons-unflavored gelatin

¼ cup water

1 ½ cups boiling water

¾ cup sugar

¼ teaspoon salt

½ cup strawberry juice or puree

sliced fresh strawberry



            Soften the gelatin in ¼ cup water. Dissolve completely in boiling water. Add sugar, salt and strawberry puree. Stir until sugar is dissolved. Pour into mould. When half-set, drop in sliced strawberries. Chill to set completely.

 I got this recipe from The Maya Kitchen Mix and Match3. The image is courtesy of



Butterscotch Sauce


This butterscotch sauce recipe is deliciously sweet sauce, which will be loved by adults and children alike! Serve with ice cream and pancakes or waffles.

Serves 4-6

75g/ 3oz/ 6 tbsp butter
175g/ 3oz/ ¼ cup soft dark brown sugar
175ml/ 6fl oz/ ¼ cup evaporated milk
30g/ 2oz/ ½ cup hazelnuts

1. Melt the butter and sugar in a heavy-based pan, bring to the boil and boil for 2 minutes. Cool for 5 minutes.
2. Heat the evaporated milk to just below boiling point, and then gradually stir into the sugar mixture. Cook over a low heat for 2 minutes, stirring frequently.
3. Spread the hazelnuts on a baking sheet and toast under a hot grill.
4. Tip the nuts on to clean dishtowel and rub them briskly to remove the skins.
5. Chop the nuts roughly and stir into the sauce. Serve hot, poured over scoops of vanilla or pancakes.

I like butterscotch flavor in a dessert, because of the butter in it. I think to make a really good butterscotch you have to use a quality and flavorful butter in the market. Personally, I prefer to use Anchor butter in baking and in cooking. I took this recipe from The Ultimate Desserts Cook book by Rosemary Wilkinson.

*image courtesy of


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