Continuing with my favourite flavour--caramel, I baked a 6" caramel pudding cake but I didn't take photos of it as I wasn't really satisfied by the look.
I love it very much so I baked it again in the weekend.
The roses are blooming in the garden so I also made rose petal jam.
The colour was gorgeously vibrant, just like a red jewel under the sun.
To some variations, I made some pudding cakes with rose petal jam.
Both taste fabulous after chilling, it's a yummy treat in the summer.
What is your favourite flavour? Rose or caramel?
Rose or Caramel Pudding Cake (makes 5 x 3" round or one 6" round):
Rose Petal Jam
60 g rose petals
120 g sugar
250 ml water
1/2 lemon, juice only
12 g pectin
Rinse the rose petals with water & remove the white base.
Combine sugar & water in a saucepan, bring water to boil & stir to dissolve the sugar.
Add the rose petals, simmer for 20 min.
Add lemon juice & boil for 1 min.
Add in pectin & stir until smooth.
Pour in a sterilised jar & keep refrigerated for storage.
80 g sugar
2 tbsp hot water
Caramelise the sugar in a cooking pan over low-medium heat, carefully pour in the hot water & stir until smooth.
1/4 tsp vanilla extract
25 g sugar
250 g milk
In a large bowl, combine eggs, sugar & vanilla extract, lightly whisk to mix.
Add in milk & whisk gently to mix.
2 eggs, separate
15 g sunflower oil
40 ml milk
65 g all purpose flour
55 g sugar
Preheat oven to 200C & bring a kettle with water to boil.
In large bowl, beat the egg yolks with 20 g of sugar until thick & pale, then fold in the oil.
Sieve & mix the flours with the egg yolks, pour in milk & fold until smooth.
In another large bowl, whisk the egg white & remaining sugar (added in 3 portions) until stiff.
Mix a spatula of whipped egg white with the egg yolk batter.
Pour the remaining whipped egg white & fold gently until smooth.
Pour in the caramel sauce/rose petal jam & set aside to firm.
Pour in the custard filling.
Gently pipe the cake batter on top of the custard layer.
Bake at 200C in a hot water bath for 25-30 min.
Remove from the oven & cool in on the wired rack.
Refrigerate at least 2 h before serving.
To remove from the mould, place a knife around between the cake & mould, turn it upside down & carefully get the cake out on a plate.