Rice pudding with apple compote and shortbread crumble recipe

I first made this 3 years ago for a christmas party and was impressed by the taste of it. I just love how the texture harmonises together i.e. the bite of the crumble within the rice pudding. Just taste so good that I had to make it again. This time round, I made it on my birthday which was 2 weeks back. It still tasted soooo amazing! Attempted making 3 course meal which my boyfriend said that this dish was the best among the others. Just had to concur with him.

Rice pudding with apple compote and shortbread crumble recipe by Stephen Terry in the Good Food Guide Recipes book. 

Makes 4-6 individual crumbles


For the rice pudding:

250ml double cream

250ml milk

1 vanilla pod, split in half lengthways

85g pudding rice

55g caster sugar


For the apple compote:

2 large bramley apples, peeled, cored and cut into 5mm dice

50g caster sugar


For the shortbread crumble:

25g butter, softened

40g strong white flour

Generous 1/2 tbsp cornflour

pinch of baking powder

20g caster sugar

Pinch of Halen Mon sea salt



1) For the rice pudding, put the cream, milk and vanilla pod into a saucepan and slowly bring to the boil. Then add the pudding rice, reduce the head and simmer for 12-15 minutes or until the rice is just cooked. Add the caster sugar and bring back up to the boil. Remove from the heat, leave to cool, and remove the vanilla pod.

2) To make the apple compote, put the apples and caster sugar into a pan and cook over a medium heat until the apples are cooked and tender, but still holding their shape, Remove from the heat and leave to cool.

3) For the crumble, preheat the oven to 140 celcius/Gas 1. Put all the ingredients in a bowl and rub together with your finger tips to the consistency of large breadcrumbs and then spread on a baking sheet. cook for about 35 minutes or until golden. Remove and leave to cool.

4) To serve, heat the rice pudding and apple separately. Put the rice pudding and the apple compote in large glasses in alternate layers and sprinkle generously with the shortbread crumble.

Lemon and poppy seed cake recipe

Lemon and poppy seed cake recipe

Having slightly more free time this week…actually, I have been baking because it is almost the end of the rotation before I move on to the next one. Been a really busy 6 months….feel that I am constantly on call and working 12 hour shifts most days.

Anyway, I can finally post this recipe from Hummingbird which was pretty popular and well received. Wiped clean off the plate in no time!

Inspired to make a lemon and poppy seed cake because of Kember and Jones cafe (which is one of my fav cafe in west end Glasgow)  who serves a really irresistable poppy seed cake.

Recipe for lemon and poppy seed cake by Hummingbird recipe book:


85g unsalted butter at room temperature

245g caster sugar

grated zest of 1 1/2 unwaxed lemons

15g poppy seeds, plus extra to decorate

165ml whole milk

235g plain flour

2 tsp baking powder

1/2 tsp salt

3 egg whites

Lemon syrup:

freshly squeezed juice and zest of 1 lemon

50g caster sugar

Lemon glaze:

freshly squeezed juice of 1 lemon

250g icing sugar, sifted

a 24-cm ring mould, greased and dusted with flour


1) Preheat the oven to 170 degrees (325 farenheit) Gas 3.

2) Put the butter, sugar, lemon zest and poppy seeds in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the milk and continue to beat until incorporated (don’t worry if the mixture looks slightly split)

3) In a separate bowl combine the flour, baking powder and salt. Add the flour mixture to the butter mixture in 3 additions, scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat thoroughly until all the ingredients are well incorporated and the mixture is light and fluffy.

4) In a separate bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. Using a metal spoon, fold the whisked egg whites into the cake mixture until well mixed but do not overmix. Pour into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for about 30 minutes, or until the sponge bounces back when touched.

For the lemon syrup:

While the cake is baking, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over low heat. Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the mould before turning out onto a wire cooling rack to cool completely.

For the lemon glaze:

Mix the lemon juice and icing sugar in a bowl until smooth. It should be thick but pourable – a little water or more sugar to thin or thicken as necessary.

When the cake is cold, put it on a cake stand, pour the glaze over it and decorate with poppy seeds.

Orange chiffon cake with strawberry and lychee cream layers recipe

It has been a long time since I posted a recipe. Had been experimenting twice just to get the baking timing right.

I have to say that I really love the sponge. Orange flavour rather than normal plain sponge. I then tried to layer the bottom two layers with strawberries and the top layer with lychee.

My attempt in layering the cakes together….

After the creaming process, doesn’t look too bad eh…

Recipe for orange chiffon sponge with strawberries and lychee:



8 egg white

half a tsp cream tartar

1 tsp of caster sugar


7 egg yolk

250g caster sugar

1 pinch of salt

2 tbsp orange zest

150ml orange juice

250g plain flour sieved together with 1 tsp of baking powder

150g corn oil.

Steps for B ingredients:

Beat egg yolk with caster sugar and salt at high speed until light and fluffy.

Add in orange zest and beat the mixture again for another 30 seconds.

At medium speed, add in the orange juice slowly until the mixture incorporates together.

Using a spatula, mix the flour with the mixture.

Lastly, mix in the corn oil until incorporated.

Whisk all the ingredients of A together until stiff peak

Add B into A and fold them together gently until evenly mixed.

Divide the mixture between two 9 inch springform cake tin.

Bake each cake tin for approximately 23-25 minutes.

When baked finished, leave it to cool.

Remove the sponge from the cake tin. Sponge from one cake tin can be divided into 2 layers using a serrated knife.

Whip approximately 1000ml of whip cream and layer them as you wish. You can use any fruits as you wish. I kind of like strawberries, longan, rambutan, lychee in the layers. Cream the whole cake with patience and it’s done! Use grated dark chocolate for the sides.

Buttermilk country cake recipe

Sorry for the long hiatus. The hiatus would probably get worse in the next two weeks as I just moved to a new flat and I don’t have internet in my new flat. Apparently, the engineers are still in the midst of trying to arrange for someone to climb the pole outside my flat to get my line sorted. It’s been nearly two weeks but I see no line.

Managed to get online today thanks to my ex-housemate who let me stayed in glasgow for a night and I could finally get online tonight! So will blog the recipes I have accumulated over the past one week while I still can!

Being in a new flat without internet and a TV can be really boring. My body clock has also become a bit  haywire as I now sleep in the evening for hours then getting up at like 10pm and baking at 2am in the morning. My neighbours must have mourned having me around working my kitchen mixer in the early hours of the morning.

Just started living in my new flat this week. Decided to try out how good is the oven.

I have to say I am actually quite impressed that the cake is pretty evenly cooked. Even more so impressed that a simple recipe such as a buttermilk country cake tasted really really awesome!

I decided to try a very simple recipe just so that if the oven doesn’t work well, I don’t mourn big time over wasted ingredients and time spent. To my surprise, a simple recipe as such yield such a good result that I am very motivated to bake this again. Moist and tasted similar to a Madeira cake. Definitely better than any waitrose or marks and spencers madeira cake though.

Joel tried so hard so stop eating it….LOL…

Ok…I should have been more patient in taking the baking parchment off the cake than ripping it off the sides. Was kinda impatient as I wanted to start decorating the cake…

Decided to decorate it simple. Poured some bonne maman strawberry jam, dunked some strawberries at the top and sprinkled with some grated white chocolate.

Awesome combination.

Not too bad. I think I know how my oven works now…

Only thing is I have been reading reviews of my new oven Lamona brand provided by the landlord. Never heard of the brand before and decided to google….only to read horror stories by reviewers!

Some say:

‘Sudden pop the glass shattered into tiny shards all over the food.’

They are rubbish! I would never use one of these out of choice and would never recommend them.’

‘The inside glass has shattered twice with me now and for no obvious reason.’

‘The oven element broke after just 2 years.’

Horror of horrors!!! And to think I had a pretty good oven….actually NOT! In fact one of the lowest range of oven brands! 

Ok…don’t scare myself so sooooon! But I can’t help feeling scared reading all these reviews because I do use the oven big time!

I guess nothing can ever beat the Bosch oven I had in my flat in Huddersfield 2 years ago. That was probably the best oven I have ever worked with so far…and everything in my flat then were Bosch equipped (fridge, dishwasher etc…).. I definitely know now what to buy and what not to for my future house!

Aside the horror stories, I have been down to Glasgow today, to make a sushi party for a friend’s/cell member’s birthday! Now completely obsessed with my dragon roll, I have been making this for everyone I know…and practice definitely makes perfect! Getting better each time I make this. 

I left all my sesame seeds in Largs….so had to improvise with all my chives.

Love the smell of chives…

Quite impressed I managed to make all the sushi despite being down by a left thumb and left index finger. Was cleaning my chopping board and accidentally forcefully knocked my global knife with my right hand causing the knife to fly onto my left fingers. Left me with a stun before I saw blood. 2 immediate lacerations on both fingers of my left hand! NOOO! Disabling! But managed to struggle through and finished making all that sushi. Thanks to an amazing plaster which managed to forcefully hold the lacerated edges together after much pressure and waterproof as well… As good as steristrips.

At least I know now that Global knives are defo defo sharp! LOL…didn’t have to test the sharpness this way though…

Have not cut my fingers for years! Didn’t expect to slice my fingers this way…


Aunty Yochanna buttermilk country cake. 



80 gm. egg yolks

160 gm. buttermilk

5 gm. vanilla (1 tsp)

200 gm. sifted cake flour

200 gm. sugar

15 gm. baking powder

1/8 tsp. salt

120 gm. butter

Preheat oven to 170 celcius. (non-fan)

(1) In a bowl, lightly combine the yolks with 40 ml. of the buttermilk.

(2) In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.

(3) Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins. to aerate and develop the cake’s stucture.

(4) Gradually add in the egg yolk mixture and beat for another min.

(5) Pour batter into an 8″ round pan and bake for about 50 to 60 mins. or till skewer inserted comes out clean.

(6) Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.

(7) Slice and serve.

Blueberry cheese tarts recipe

I love blueberry cheese tarts.

I used to follow Aunty Yochanna’s blog…. and stumbled upon her blueberry cheese tarts recipe. One of her creations that brought me to popularity. My friends would ask to buy these off me the moment they come out of the oven. I don’t normally get to eat it as they all get sold off faster than I could even take a bite.

The good old days when Facebook was the main ‘advertiser’ for my food. I don’t tend to sell them anymore because I can’t find the time to do so or take orders. I brought these in for my colleagues in Glasgow while I was doing paediatrics. I will always remember my paeds reg who first took a bite at it and said…’OMG…what are these…they are amazing! I would pay you to make them and come to west end to collect them. How much do you sell for one of these?’

It is that popular…

But I declined his generous offer, mainly because I don’t know how I was going to find time to take and complete orders. I always remember the amount of stress I was in as a medical student, rushing home to bake so I can send out the orders on time at 7pm.

I made these back in 2008. Not very perfect looking base as I did not own any of the ceramic beans/copper coins to put on the tart base while they were blind baking. Now, I have loads…the joy of being a working adult. Too many equipment to play around with…

This was taken also at the same time…

Definitely much improved now with skill…These are my blueberry cheese tarts which I baked for my paediatric colleagues in Glasgow in Jan 2013.

Did not managed to take a picture of the unmoulded tarts after baking as I was super tired and never did I think I was going to need the pictures for a blog then…

Recipe for blueberry cheese tarts can be obtained from Aunty yochanna’s website:



Ingredients for Pastry: (Makes about 30 nos.)

100 gm. Butter

60 gm. icing sugar

30 gm. beaten egg

200 gm. Plain flour

1/8 tsp. salt

1/2 tsp. vanilla essence


Ingredients for Cream cheese filling:

300 gm. Cream cheese

80 gm. icing sugar

1 tsp. lemon paste (alternatively 1 tsp. lemon rind and 1/2 tbsp. Lemon juice)

15 gm. vanilla essence

50 gm. whip cream

25 gm. cornflour – sieved

2 nos. large eggs

Some Blueberry Jam topping (make sure that it is good quality jam as it does affect the quality of the tarts produced. The only blueberry jam I would use is bonne maman brand..I tried st Dalfour’s and it disappointed me…)


(1) Cream butter, icing sugar till slightly creamy.

(2) Add in beaten eggs, salt, and vanilla essence.

(3) Fold in flour and mix into a dough. Leave in the fridge for 20 mins.

(4) Press dough into tart mould and cut off excess dough.

(5) Bake the tart mould till half-baked and let it cool slightly.

(6) Cream cream cheese and icing sugar till creamy.

(7) Add in lemon paste and vanilla essence.

(8) Add in eggs one at a time , beating well after each addition.

(9) Add in whip cream and mix evenly.

(10) Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.

(11) Leave to cool before serving.


You can substitute blueberry jam for strawberry jam and you get strawberry cheese tarts!

White chocolate strawberry cream gateau recipe

Today, I will introduce to you the first ever gateau I made on the very first day I started learning to bake, dating all the way back to 2008. Back then, I thought to myself…. I was pretty fed up of baking cheesecakes. Why not try baking a gateau…

I just wanted to try baking something different..

The white chocolate strawberry gateau has come quite a long way….

It started by a desire to bake a cake for my cell leader’s birthday in June 2008.

I decided to bake a white chocolate strawberry gateau as above.

My housemate was baking a black forest at the same time as shown in the picture above.

I got a bit intrigued at how he was creaming his black forest cake so I decided to copy him! 

I started spreading cream around my cake and then thought to myself….oh wow….it actually looks very pretty!!

Back in June 2008, this creation was pretty to me! Now, it will be ‘classified’ as imperfect….LOL…

How have times changed…

I also had a Nikon DSLR back then, so my food photography kind of started from there…

I got more excited about baking….

The positive feedback I got from my cell members and friends kept me going..

and I never quite call it quit even if I fail…

The above pic isn’t a fail. This was made in march 2009 for a friend’s birthday as well.

I was starting to ‘exercise’ a bit more creativity….LOL..

Still quite imperfect back then…. but that was because I did not have my cake rotator…

Ever since my good friend bought me a cake rotator as a gift from USA….

life has never been easier..

More perfect-ish creaming effects…

and starting trying to look more ‘professional’…

I have now kind of got fed up baking the same cake again and again. Since 2009, I have started exploring baking other cakes…so this cake has kind of disappear from my library of recipes as I would choose to bake other cakes over this.

Even so, it is the very first cake I baked and it does bring back a lot of memories. It is also fairly easy and straightforward for the novice bakers to try out.

And now…

I shall share the recipe for the first gateau I have ever made…

White Chocolate Strawberry Cream Gateau

For the sponge:

1) 150g white chocolate

2) 200g unsalted butter, diced

3) 3 large eggs

4) 150g caster sugar

5) 200g self-raising flour

For the filling:

1) 500g ripe strawberries (250g for filling and 250g for topping)

2) juice of half an orange

3) 1 tablespoon of caster sugar

4) 100g white chocolate

5) 150ml double or whipping cream, whipped


1) Heat the oven to 180C/350F/Gas 4.

2) To make the sponge, break up the chocolate and melt very gently with the butter. Remove the bowl from the heat and leave to cool until needed.

3) Break the eggs into a bowl. Add sugar. Whisk until the mixture is extremely thick and foamy. It’s ready when the whisk leaves a ribbon-like trail of mixture when you lift it out of the mixture. Gently stir the chocolate mixture then whisk it briefly into the egg mixture. A soon as it is combined, avoid over-mixing. Add the flour and gently fold in using a large metal spoon. Divide the mixture between two tins (9 inch springform cake tin), and spread evenly.

4) Bake in the heated oven for 20 minutes until a light golden brown and the sponges spring back when gently pressed. Run a round-bladed knife around the inside of the tins, just to loosen the sponges, turn out onto a wire rack and leave to cool completely.

5) To make the filling, wipe the strawberries and save half of good-looking ones for decoration. Thinly slice the rest into a bowl. Add the orange juice and the sugar and mix gently. Leave for 10 minutes for the flavours to develop. Grate the white chocolate and gently fold half into the whipped cream. Save the rest for decoration.

6) To assemble, set one sponge on a serving plate and spoon on the strawberries and juice. Cover with the cream then top with the second sponge. Decorate.

Recipe taken from “Divine Heavenly chocolate recipes with a heart” by Linda Collister

Dorayaki recipe (Japanese red bean pancake recipe)

I decided to make dorayaki, after skirting through some photos of dorayaki on Facebook.

I thought….pancakes bah….shouldn’t be tooooo difficult I hope.

It was pretty difficult to control the fire in my kitchen. Somehow, I think an electric hob does a better job than gas when it comes to making pancakes? But I may be wrong. My theory.

I remember how I used to watch doraemon when I was a child and love how doraemon really loves his dorayaki! Makes me wonder how does dorayaki taste like…

Dorayaki is basically a red bean filling sandwiched between two pancakes. A wonderful Japanese dessert.

I used to eye how 4 dorayaki was sold in a package in the freezer compartment in the chinese supermarket for £6! Does feel like a rip off doesn’t it. Guess it’s more worth it making this at home!

My wonderful attempts to make dorayaki. I would not dare to take any praise for these as they look browner in appearance, not burnt. Still taste pretty good, just not quite as presentable. I probably should have reduced the amount of water added into the batter, or perhaps measure the amount of baking powder I was adding into the batter. Also, it would have helped to have my standing mixer in helping me whisk the eggs. I think that would have really helped as I don’t think I have whisked enough.

Nevertheless, taste great.

You can find better picture illustration on how to make dorayaki on this website below:


Guess one advice for myself would be not to make dorayaki after a cooking spree of chicken rice and kueh tiao soup as I lost my patience completely while waiting for the dorayaki to cook….maybe that’s why they look browner. Lack of attention to detail, lack of patience to control the heat and timing.

It is crucial that the pan has to be fairly medium heated so that the dorayaki will rise whilst cooking, as if the heat is too low, it takes almost 15 minutes to cook one side and the dorayaki did not rise (you don’t see bubbles rising on the surface). I had experimented with the extremes of heat and settled for medium heat. Even so, I can’t stop my dorayaki from looking so brown, not burnt.

Just means more practice…

But I put the recipe on for those who have requested for it.

Just a few pictures below to entice my readers on what I cooked for dinner tonight.

My usual chicken rice


Kueh tiao soup.

Kueh tiao soup was a bit of a failure…cuz I have transported most of my ingredients over to my new flat and hence lacked the authentic sarawak white peppery taste. What a shame. Also…felt that I could have been more generous with using more chicken carcasses to enhance the taste.

Oh well…

Anyway, the dorayaki recipe which I will reference from this website:


Dorayaki recipe:


4 eggs

140g sugar

2 tbsp honey

160g all purpose flour

1 tsp baking powder

1-2 tbsp water

1 18oz/520g can Ogura-An, or homemade sweetened red bean paste


1) In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.

2) Sift flour and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.

3) Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy.

4) Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter “pancake”. When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes

5) Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Quickly wrap them with saran wrap until you ready to serve.



Will definitely practise again. This time using my standing mixer to whisk the eggs till totally fluffy and repost the pictures.