DATE TOFFEE PUDDING | Eggless butterscotch pudding
Date cake with a toffee sauce served with ice-cream and walnuts- this is the perfect cake for when you feel like baking something delicious for your loved ones.
For the cake:
100 g dates (asked in water overnight)
25 g butter
100 g condensed milk
1 tsp vanilla
90 g maida
1/2 tsp baking powder
1/2 tsp baking soda
Bake in a pre heated 180 degree oven for 15-20 minutes or till done.
For the toffee sauce:
50g fresh cream
50 g brown sugar
50 g butter
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5 മിനുറ്റിൽ തയ്യാറാക്കാം, cheap and delicious, a brilliant recipe !! ????
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Today i will share with you the cake prepare it in 5 minutes, cheap and delicious.
you need to prepare:
egg 1
sugar 6 tsp
vanilla essense 1/2 tsp
milk 3 tsp
flour 8 tsp
oil 4 tsp
cocoa powder 1 tsp
milk 1 tsp
ആവശ്യമായ ചേരുവകൾ:
മുട്ട 1
പഞ്ചസാര 6 ടീസ്പൂൺ
വാനില എസ്സെൻസ് 1/2 ടീസ്പൂൺ
പാൽ 3 ടീസ്പൂൺ
മാവ് 8 ടീസ്പൂൺ
എണ്ണ 4 ടീസ്പൂൺ
കൊക്കോപ്പൊടി 1 ടീസ്പൂൺ
പാൽ 1 ടീസ്പൂൺ
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Hello everyone, welcome to sumis food vlog. I really enjoy making cook and love food.I'm not a pro, but I love baking as a hobby. Please let me know what kind of treat you would like me to make next. I hope everyone's life will become better and better. Friends who like food can subscribe.
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Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
c o n n e c t
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Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
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Holi Special White Chocolate Butterscotch Barks Recipe | Delicious & Easy White Chocolate | Cookd
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White Chocolate Butterscotch Barks is a #Holi SpecialDessert that you are going to love. This #PistaRoseChocolateBark is made using white chocolate, sugar, pistachio, and rose petals. Make this #WhiteChocolateButterscotchBarks with Cookd’s simple recipe and serve it cold! Don’t forget to try and share your feedback with us!
White Chocolate Butterscotch Barks Recipe:
Butter - 60 gms
Vanilla Essence - ½ tsp
Sugar - 140 gms
Salt - A Pinch
White Chocolate (chopped) - 300 gms
Cardamom Powder - ½ tsp
Dried Rose Petals - 2 tbsp
Pistachio (chopped) - 40 gms
Food Colour - As Needed
Silver Leaf - As Needed
Water - 2 tbsp
Cooking Instructions:
1. Add the butter, sugar, vanilla, salt in a pan with a splash of water and bring it up to a boil.
2. Simmer until the bubbles are thick, the colour will be light golden, and check the consistency in a bowl of water- add 1 drop of this mixture to water, if it solidifies immediately the mixture is ready.
3. Pour this mixture on the baking sheet and move around to spread evenly.
4. For the white chocolate, add all but 50 gms, in a microwave safe bowl and melt in bursts of 30 seconds. Stir in between each session.
5. Once completely melted, add the remaining chocolate to bring down the temperature. Continue stirring for 1 minute continuously.
6. Heat the chocolate again for 20 seconds.
7. Add a few drops of colour to this mixture and swirl it around to create a marble effect.
8. Spread half the white chocolate on a separate parchment lined tray.
9. De-mold the set butterscotch toffee and wipe the excess butter.
10. Place this on the white chocolate layer and pour the remaining chocolate on top and spread into a thin layer.
11. Sprinkle on top the rose petals, pista, cardamom powder, and place some silver leaf.
12. Allow it to set completely, place for a few minutes in the fridge.
13. Break into smaller bark pieces and serve.
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