Tag: GlutenFree

Eggless Mango Custard Pudding … simple desserts to fall in love with

Eggless Mango Custard Pudding … just 4 ingredients, creamy, gently wobbly and so refreshing, here’s another delightful eggless dessert perfect for summer when mangoes are aplenty! It also doubles up as a delicious breakfast too. Convinced yet?

We’ve had a few days of really great weather, rain, hail too and now the mercury is on the rise again. We hit 41C yesterday with the weather acting quite strange given the typical Indian summer. April-June are typically really hot months with an average of 45C, with an odd shower if lucky. Not so this year. 3 days of heat and then thunder, lightning, hailstorms letting the mercury plunge to 27-30C.

It’s got everyone really puzzled, the birds especially. Every year, at the peak of summer we’d see frenzied activity of nest building and egg laying. Hasn’t happened this year. The birds are all over the place but they are just not nesting. The flowering plants are acting up too. Disturbingly, we’ve had chrysanthemums, typically flowers from peak North India winter, blooming at 40C and ‘haar singaar‘ or night jasmine, a September-October flower, blooming in May! Quite thankfully, we also have a few mangoes growing as they should, now! A few figs as well …

For long, hot summer days like these, this pudding is like a dream, a spoonful of heaven. It’s light, it’s gentle, it’s refreshing and it’s so creamy even though there’s no cream in it! It’s an eggless dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.

If you haven’t made a set custard before, I’d advise you to cook the pudding until it’s quite thick if you are looking for a set pudding that you want to demold. It took me several attempts and recipe tweaks to get this right. It’s my first set pudding without a setting agent like gelatine or agar agar, and was a huge learning curve.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Desserts
Mango Desserts
Desserts with Fruit
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Eggless Mango Custard Pudding

Light, gentle, refreshing and so creamy even though there’s no cream in it!, this is dessert perfect for summer when mangoes are aplenty! I love the beautiful set, though you can set it in bowls as well if you don’t want the extra fuss.
Course Breakfast, Dessert
Cuisine British, Indian
Keyword cream, dessert, eggfree, eggless, fruit, gluten free, homemade, mangoes, no bake, one bowl, pudding, simple, summer dessert, sweet, tropical, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Setting time 6 hours
Total Time 6 hours 30 minutes
Servings 2 people

Equipment

  • 1 saucepan
  • 1 whisk
  • 1 spatula
  • 2 bowls to set

Ingredients

  • 240 g milk
  • 135 g fresh mango puree strained
  • 35 g sugar
  • 20 g cornstarch

Instructions

  • Whisk all the ingredients in a saucepan until smooth. Simmer whisking constantly until the mixture thickens well like a custard.
  • Simmer over low-medium heat whisking constantly until the mixture thickens well like a custard.
  • Whisk well to make smooth, then pour it into lightly greased molds.
  • Tap gently to let out any air bubbles and leave to set for 4-6 hours, overnight is best.

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3 Ingredient Most Delicious Chocolate Pudding … old school comfort

3 Ingredient Chocolate Pudding… Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.

This eggless pudding ticks off all the boxes. It uses simple pantry ingredients, is gluten-free, has no added sugar, cooks quickly on the stove top and needs just a few hours to set, so is a great make ahead option too.

It’s also delicious served warm, so win win, you can enjoy it as a great winter pudding too. Do make sure to use a good quality couverture chocolate to enjoy the depth of this dessert.

More PUDDING recipes

More CHOCOLATE desserts

More COMFORT FOOD

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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3 Ingredient Chocolate Pudding

Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
Course Dessert
Cuisine American, British
Keyword chocolate, dessert, eggfree, eggless, gluten free, no bake, nobake, one bowl, pudding, stovetop, sweet, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 15 minutes
Servings 3 people

Ingredients

  • 350 g low fat milk
  • 150 g 46% dark couverture chocolate chopped
  • 3 tbsp cornflour

Instructions

  • Whisk all the ingredients in a heavy bottom saucepan. Simmer, stirring constantly, until the pudding begins to thicken slightly like a custard. Take off the stove and whisk well. Let it cool for a short while, whisking on and off to prevent a skin from forming on the top. Pour into dessert glasses and refrigerate to set for 4-6 hours or overnight.
  • Dust the tops with cocoa powder and garnish with chocolate flakes, edible flowers etc.
  • Note: You can also whisk the milk and cornflour in a saucepan and simmer, stirring constantly, until it begins to thicken slightly. Take off heat and add in finely chopped chocolate. Stir until smooth.
  • Add ins: Instant coffee, cinnamon, orange zest, vanilla, garam masala, a dash of liqueur etc.

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Delicious Chickpea Chocolate Chip Mug Cake… literally a hug in a mug!

This delicious Vegan Chickpea Chocolate Chip Mug Cake is literally a hug in a mug! Dessert for breakfast or breakfast for dessert, this addictive mug cake made with cooked chickpeas will win your heart. This is just deliciousness, love at first bite and so satisfying! ❣️

I make this mug cake for my son for his breakfast every morning and he loves it, looks forward to it every single day. That good! The Vegan Chickpea Chocolate Chip Mug Cake is perfect for breakfast and also makes a wonderful dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily vegan using maple syrup or jaggery, it’s a very simple recipe you can experiment with, a dessert your kids will love.

Exploring versatile ways to include chickpeas/garbanzo in desserts has never been more fun, more satisfying. I created a couple of recipes while working with US pulses and it was a brilliant learning experience. Chickpeas or kabuli chana or chole as called locally in India, are more ften than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume. For me, the challenge was chickpeas in dessert, or rather cooked chickpeas in dessert.

Chickpea flour is a little easier to incorporate into desserts and I’ve used it a little. In nan khatais, a native Indian cookie I used to bake when young, or then this flourless vegan chocolate chickpea cake. The cake turned out surprisingly delicious, quite unexpected because that was the the first time I experimented with using chickpea flour in a cake. That recipe can be found in my cookbook.

If the Dark Chocolate Vegan Chickpea Pudding I posted on Instagram a few days ago was good, this Vegan Chickpea Chocolate Chip Mug Cake is as delicious! It’s interesting how easily you can up the protein and fibre to your diet by using humble chickpeas innovatively.

For this mug cake, I cook about a cup of chickpeas until soft and store covered by the the aqua faba/chickpea liquid in a covered steel bowl/glass container in the fridge. I strain the amount of chickpeas I need out every morning, heat the measured amount in the microwave for 30 seconds, add the remaining ingredients and quickly blend. It’s a quick and easy breakfast or fuss free dessert for that matter!

I also play around with the ingredients now that I make the Vegan Chickpea Chocolate Chip Mug Cake so often. Sometimes I increase the chickpeas by 15g per portion, use a different nut butter, or use a little more nut butter, use honey, or a combination of honey and jaggery powder, or then only jaggery powder. On one instance, I added a tbsp of cocoa powder too but found we preferred the original flavour. Oh I also added a tbsp of Biscoff cookie spread over the freshly baked chickpea mug cake one time. It melted over beautifully and tasted like heaven, still keeping the mug cake vegan since Biscoff is vegan!

Protip: Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in the mug cake. Keep the salt to a minimum.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Vegan Chickpea Chocolate Chip Mug Cake

This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love. Makes two mug cakes
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, gluten free, one bowl, simple, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 36 minutes
Servings 2 people

Ingredients

  • Ingredients
  • 150 g cooked chickpeas warm
  • 35 g whole rolled oats
  • 75 g peanut butter
  • 75 g maple syrup or honey for non vegan
  • 1/2 tsp baking powder
  • 40 g coconut milk
  • 50 g chocolate chips

Topping

  • Chocolate chips

Instructions

  • Preheat the oven to 180C.
  • Place all the ingredients except the chocolate chips in a blender and process until smooth. Stir in the chocolate chips.
  • Divide the batter between two 250ml mugs, top with chocolate chips and bake for 25-30 minutes until a tester comes out clean.
  • Tent the top with a sheet of foil after 15 minutes to prevent the top from overbrowning.

Note: Add a stick of cinnamon while cooking the chickpeas for a deep cinnamon flavour

    Video

    1. What if I don’t have maple syrup?

      To keep it vegan, you can use an equal weight of jaggery powder, brown sugar or coconut sugar. Alternatively, you can use honey

    2. What can I use instead of coconut milk?

      You can use an plant based milk or even a low fat cream if you like.

    3. Can I use quick cooking oats instead of rolled oats?

      Of course. Use quick cooking oats of the same weight if you like.

    4. Can we have add ins?

      Add in chopped nuts, raisins, cocoa nibs etc.

    5. What if I don’t have peanut butter?

      Use any nut butter of choice.

    Carrot Orange Turmeric Soup … staying warm this winter!

    Carrot Orange Turmeric Soup for cold winter days as these. They say we’re experiencing the coldest winter in North India in decades & so that calls for endless soups, stews & hot chocolate! I’m trying my hand at things I’ve never made before & this brightly coloured delicious soup is one of them.

    This Carrot Orange Turmeric Soup is almost stupidly simple yet packs quite a punch! It also has some of my favourite ingredients like garlic greens & fresh turmeric.

    I do love soups like these that require literally no work but still taste and look like a million bucks! This one is silky smooth too!

    I despised soups as a kid. Soup at home was the usual suspect – either a tomato soup , else bone broth. That put me off for a while because it was like a chore spooning the same predictable soup time after time. Add butter or croutons to them, but the same uniform taste remained.

    “There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” Laurie Colwin

    Cut to now. Life is more interesting and it’s easy to find inspiration. A couple of other favourite soups on the blog is this earthy Mushroom Cashew Rosemary Soup and the Quick Tomato Coconut Soup Also, a food blog is perpetually hungry, & I’m trying to keep this one well fed for now at least!

    What’s your favourite soup? I’d love to hear.

    Catch me on Instagram if you’re there. Do tag me on  passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

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    Carrot Orange Turmeric Soup

    This Carrot Orange Turmeric Soup is almost stupidly simple yet packs quite a punch! It also has some of my favourite ingredients like garlic greens & fresh turmeric.
    Keyword eggless, gluten free, no bake, soup
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 2 people

    Ingredients

    • 1 tbsp extra virgin olive oil
    • 1 tbsp clarified butter/ghee {optional}
    • 3 carrots sliced
    • 4 cloves garlic sliced
    • 1 large onion chopped
    • garlic greens chopped
    • 1/2 inch piece "fresh turmeric
    • 1 cup vegetable stock/ or water { I use the water I blanch beans/broccoli in}
    • Zest of 1 orange
    • Juice of 1/2 orange

    Instructions

    • Sauté all the vegetables in 1 tbsp ghee + evoo for 5 minutes until lightly coloured & fragrant.
    • Add the stock / water, orange zest and salt to taste.
    • Simmer until carrots are soft. Blend until smooth.
    • Squeeze in juice of 1/2 an orange. Adjust the thickness as desired. Reheat gently before serving.
    • Drizzle extra virgin olive oil and scatter over roasted pumpkin, melon seeds etc.

    Saffron White Chocolate Cornflakes Tart … #eggless #glutenfree

    Saffron White Chocolate Cornflakes Tart… basically ‘everything but the kitchen sink‘ in here again. A relatively free day meant clearing the pantry. Had bits & bobs of leftover ingredients, the main culprit was cornflakes!

    A half bag of cornflakes meant I could bake ‘everything but kitchen sink‘ cookies. It’s an interesting concept that helps you use up leftovers to make something fun. Those cookies are real easy and a great way to use up half bags of pantry essentials like cereal etc.

    Yet I craved to do something more fun, prettier perhaps, maybe more ‘picturesque‘. I wanted to bake a tart. Turned to a set of my favourite flavours – saffron, rose & pistachio. I find the pairing truly charming, so whimsical and beautiful!

    This tart is inspired by a recipe on Better Homes & Gardens. I used saffron infused clarified butter/ ghee to bind the crushed cornflakes together, threw in some finely chopped nuts etc. I love using clarified butter/ghee instead of butter while baking. I also love infusing my ghee. I’ve infused it with tea, cinnamon, and coffee in the past.

    The saffron made the cornflakes shine! While the base was baking, I rummaged through the fridge for ideas to fill the crust. Once my eye caught the bars of white chocolate, every other thought was history! The colours were already playing in my head!

    Inside: A saffron white chocolate ganache filling topped with saffron strands, pistachio slivers and organic rose petals … flavours after my heart!

    Left it to set for a couple of hours and it was delicious, such an interesting pairing of flavours and textures. The smoothness of the filling going really well with the golden crisp cornflakes, saffron creating magic all around.

    Here’s the recipe for all those who asked on Instagram. I hit a 100K followers on Instagram the day I made this tart, which is HUGE for me, so the Cornflakes White Chocolate Saffron Tart is obviously is very special. I got just under 10k likes on the tart post too!

    Small note: Different brands of white chocolate have different proportions of setting. I used a Lindt truffle white chocolate here which is slightly softer than white baking/bar chocolate I think. So your tart might set earlier f you use another brand, or you might need slightly varying quantities of cream. However, deliciousness is guaranteed, no matter what!

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    Saffron White Chocolate Cornflakes Tart

    Saffron White Chocolate Cornflakes Tart with saffron infused ghee to bind the crushed cornflakes together. The filling is a saffron white chocolate ganache topped with saffron strands, pistachio slivers and organic rose petals.
    Keyword baking, chocolate, dessert, eggless, gluten free, glutenfree, homemade, sweet
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 4 hours 20 minutes
    Servings 6 people

    Ingredients

    Saffron Cornflakes Tart Base

    • 2 1/2 cups cornflakes crushed
    • 1/2 cup finely chopped almonds pistachios
    • 1/2 cup saffron infused ghee

    Saffron White Chocolate Filling

    • 350 g white chocolate {I used Lindt}
    • 150 g whipping cream {I used Amul}
    • 50 g clarified butter {ghee} melted
    • pinch Generoussaffron strands

    Garnish

    • Fresh organic rose petals
    • Pistachio slivers
    • saffron strands

    Instructions

    Cornflakes Tart Base

    • Preheat oven to 170C.
    • Crush the cornflakes well by hand.
    • Toss the crushed cornflakes, dry fruits and ghee to mix. Transfer to loose bottom baking tart pan. Work up the sides and to cover the base.
    • Place onto a baking tray and bake for 15 minutes.
    • Cool completely.

    Saffron white chocolate filling

    • Place white chocolate, cream and clarified butter/ghee in a heatproof bowl. Heat in bouts of 20 seconds until melted.
    • Sprinkle over saffron and whisk until smooth.
    • Cool completely. Once beginning to thicken/set, pour over the cool tart base.
    • Garnish with pistachio slivers, saffron strands and rose petals.
    • Leave to set in the fridge for about 4 hours, or best, overnight.
    • Gently unmold. Slice & serve.

    Dark Chocolate Panna Cotta … simple pleasures of life

    This Dark Chocolate Panna Cotta recipe post is somewhat  special for me and I’ll just tell you why! Other than the dessert being drop dead delicious of course, the recipe share on my blog comes along as I struggle to feed my hungry blog. I’ve been traveling a bit of late, and sometimes things get too hectic. In the midst of all that the poor blog suffers.There was a time where if we had broadband network issues, I’d throw a royal fit, mope for hours and nothing at all would get done. I wouldn’t even feel like shooting the dessert I created because what was the point anyway thoughts ran through my head. All that’s now history and it’s thankfully been that way for a while. Honestly, once you get used to a good or rather a great network, life seems SO EASY! Of course it’s not a great idea to get addicted to the net, but if your work revolves around it, you need certain comfort levels that are assured, and my Airtel 4G network does more than that!Hmmm where do I begin? It’s to strange that when you begin thinking about how basics we take for granted make life so much better, it surprises you and how! Makes you think too! For something as simple as this blogpost, I wrote it up while sitting at the airport in Hyderabad a couple of nights ago. Just what I love about a dependable network. Transferred the images from my cell phone in seconds, and these are heavy files mind you. It was as easy as quick basic editing online, uploaded to the blog in seconds and I was good to go.The speed is great. I’ve used this network forever, and it just seems to get better and better. There’s no way I am changing it. In Hyderabad, I enjoyed snappy Airtel 4G speed, uploading stories non stop to my Instagram handle.And just a few days before Hyderabad, we visited Tanhau, a boutique resort in Ghweri, Uttarakhand. It was SO REMOTE that cell networks barely worked, yet even there I managed to download high res files from my wireless SD card to my cell, then shared them over wifi to stories on Instagram. A nice set of Tanhau Tales actually if you’d like to stop by and see the highlights on my Instagram handle!Being connected all the time has made my life simple and my work stress-free, leaving me so much time where it matters. Anyone who depends on connectivity and networks will know what I mean.I’ve made this recipe a couple of times already. It’s that good! Try it and tell me if you love it as much as I do! Why experiment when others have?

    Food for thought? Choose your recipes wisely. And your mobile network too!

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    Dark Chocolate Panna Cotta

    Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 4 hours 20 minutes
    Servings 6 people

    Ingredients

    • 500 g single cream
    • 2 1/2 tsp gelatin
    • 125 ml whole milk
    • 120 g brown sugar
    • 150 g dark couverture chocolate 52%

    Instructions

    • Sprinkle the gelatin over the warm milk and leave to soften.
    • Meanwhile, put the chocolate, cream and brown sugar into a heavy bottom pan, and simmer over gentle heat.
    • Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
    • Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
    • Chill for at last 6-8 hours, better overnight.
    • You could pour unsweetened single cream on top for a colour variation, and berries if you like. Finish with a dusting of chocolate shavings. That's optional
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