Easiest Rice Cooker Sponge Cake

Did you know you can use your rice cooker to make an easy and delicious cake? Yes, indeed! Summer-perfect as there's no oven baking involved!

We are on holiday in England at the moment. However, there's no need to fear as we still have some delicious recipes for you all to try. For this post, Claire and from SumoChef has kindly guest-posted for us and has shared her amazing and yummy looking Rice Cooker Sponge Cake. Yes, you read it right, cake made in the rice cooker!! Intrigued? Read on.

Slow Cooker Salsa Verde Chicken

Simply dump the chicken, salsa verde and seasonings and what comes out of the slow cooker is one super delicious dish. Perfect for your tacos and burritos!

My family loves Mexican food and have it at least once or twice a week. Although Mexican food is pretty reasonably priced we cannot afford to buy it all the time as we would be bankrupt! So for us the only way to satisfy our cravings for tacos, burritos and enchiladas would be if Mom (that's me!) make some and feed her hungry family!

Chocolate Indulgence

This is so easy to make and it's no bake. It's got everything you want in a dessert - chocolate, caramel, cream and some toffee bits for good measure!

It's summer time and we have been experiencing such lovely weather here in England where we are on holiday and visiting some family. That explains why I have been a bit late in posting some recipes for the month of June my dear readers. We have been traveling and I am just over the jet lag, I think and I hope so.  In the next few days I hope to catch up and I finally I got a new one for you!!

Baked Eggs with Pesto and Cheese

Delicious and easy baked eggs with pesto and cheese for those mornings when you fancy a hot and savory breakfast. Gluten-free and low-carb.

My family loves eggs for breakfast so we often have eggs as part of our meal. I personally grew up eating a lot of eggs for breakfast as I never had a bowl of cereal growing up. It was always either rice or bread and what else is the perfect pair for either? For my family from the Philippines, it's eggs, particularly fried eggs. I guess this explains why I prefer a savory and hot breakfast over a cold and sweet one.

The classic and well-known British dessert - Sticky Toffee Pudding! Simply the best.

Photo credit: Chalk and Cheese

Last October 2016 my whole family went to England. It was a bittersweet strip. Bitter because we were there as my father-in-law passed away. Sweet, not only because we knew he went to join his Saviour but also because the trip provided the opportunity to have a mini-family reunion as we saw the rest of Mark's family. 

During the trip we stayed with Mark's cousin and the kids finally got to meet their second cousins. It was so nice as all 4 of them got along very well. They were all so excited to exchange stories and compare the similarities between the USA and the UK. Oh they had a blast!

Now while we were there, we were treated to amazing food and this glorious classic British dessert - Sticky Toffee Pudding!! Hubby enjoyed it so much that he asked his cousin for a copy. Thankfully, she obliged and kindly shared the recipe with us. It is a shame that I didn't get the chance to photograph her perfect creation of this pudding. I have found on wikipedia a photo of the pudding - so I had to use that. But don't worry, once I get the chance to make this at home - I will certainly show this dessert in all its glory and update the recipe with the photo so watch this space!!

In the meantime, I decided to add the recipe here as this blog is my online archive for my recipes. This way I can always access the recipe from everywhere.  Enjoy!

Sticky Toffee Pudding

By: Manila Spoon
Published: 05/24/2017

The classic and well-known British dessert - Sticky Toffee Pudding! Simply the best.

Ingredients

• 275 ml. boiling Water
• 175 gr. ready chopped Dates
• 1 rounded teaspoon bicarbonate of soda
• 50 gr. salted Butter
• A pinch of Salt
• 75 gr. demerara Sugar
• 75 gr. molasses Sugar
• 2 Eggs
• 175 gr. self-raising Flour
• 1 teaspoon pure Vanilla Extract
• softened Butter, for greasing


For the Sticky Toffee Pudding

• 250 ml. double Cream (heavy cream)
• 80 gr. salted Butter
• 80 gr. molasses Sugar

  For the Extra Sauce   

• 300 ml. whipping Cream
• 50 gr. molasses Sugar
• 50 gr. salted Butter


To Serve    

• Ice cold double cream (optional)

Instructions

1. Preheat the oven to 350F / 180 C / gas mark 4. Measure the water from a boiled kettle, pour into a bowl and add the dates. Stir and leave until lukewarm. Meanwhile, measure out all the other pudding ingredients, add to the dates and water and stir together. Put this into the bowl of a food processor or liquidizer and puree until smooth, but with a few tell-tale specks of date still visible. Generously butter a baking dish of at least 2-litre capacity on all surfaces and pour in the sponge batter. (Note: It is important that the chosen dish will be filled no more than half-full by the mixture, as it rises a great deal during cooking and you will need room to pour over the topping.) Bake for about 30 minutes, or just until firm to the touch.
2. Meanwhile, make both the topping and the extra sauce, by heating the ingredients gently in individual pans, whisking regularly, until they briefly boil and then smoothly amalgamate; two pans of butterscotch sauce, effectively. Pour the topping over the cooked pudding and place under a moderate grill until bubbling and sticky looking.
3. Spoon into individual bowls and pour around the extra sauce. The cold double cream, even though you might think it otiose, offers a very nice, cooling contrast to all that hot, sticky sponge and sweet, saucy sauces. Enjoy!

Yield: 6 Servings
Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 30 mins.
Total time: 50 mins.
Tags: Sticky Toffee Pudding. British, dessert