Tartitas de Navidad (Christmas Mince Pies with a Mexican Touch)

Hi guys! I hope you are all enjoying the Christmas season despite some sad things that are happening in the world right now. Christmas for me is a special time and I always try to enjoy it to the most, I usually make lots of nice Christmas activities with my children, like, decorating the tree, bake Christmas cookies, write to Christmas letters to Santa and make nice homemade pressies for my friends. Continue reading “Tartitas de Navidad (Christmas Mince Pies with a Mexican Touch)”

Coricos (Mexican Corn Flour Cookies)

December is the busiest month of the year for me! Lots of things happen during this month, my birthday, which I celebrate for a whole week, my daughter’s birthday, Christmas shows, Christmas shopping, Christmas dinner with friends, uff!! I hardly have time to rest.

But every year I like to take time to cook a few recipes for my homemade Christmas presents, last year I made some Mexican candy and Mexican chocolate cookies and they were a hit, this year I am making some Coricos, Mexican corn dough cookies, which are delicious and so Christmas.  Continue reading “Coricos (Mexican Corn Flour Cookies)”

Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary

Today I am so happy to share with you this recipe of “Plant Based Alegrias” made by Jenn, a talented Mexican lady living in Ireland. She contacted me a few days ago asking me if she could be part of the “Cooking Comadres Club” and I felt very honoured to featured her recipe here in my blog. Continue reading “Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary”

Cooking Comadres Mexico City Gorditas de Piloncillo

My cooking comadres club is growing!! This time I had my lovely friend Claudia who came to cook with me the simplest dish ever, we cooked gorditas with piloncillo (jaggery), she had been telling me for months that she wanted to cook these addictive little patties for me for ages, but for some reason every time we used to organised something, we had to cancel it. Continue reading “Cooking Comadres Mexico City Gorditas de Piloncillo”

Paletas de Yogur con Vainilla y Ate de Membrillo (Quince, Vanilla and Yogurt Ice Lollies)

It is the summer season, and this only calls for something nice and cold and these ice lollies are just perfect for those hot days. This flavour brings me back to my childhood in Mexico, when I was at primary school, they used to sell these lovely milk paletas with a piece of quince. Continue reading “Paletas de Yogur con Vainilla y Ate de Membrillo (Quince, Vanilla and Yogurt Ice Lollies)”

Cooking Comadres Pan Dulce Mexicano

There is nothing more cosy than enjoying a nice cup of Mexican hot chocolate with a lovely piece of Mexican Pan Dulce (Sweet Bread) and the company of a good friend. In Mexico, Pan Dulce is like another world in Mexican Cuisine, the Mexican Panaderias (Bakeries) are always full of delicious and inventive breads, each one with its own personality. Here in London is kind of impossible to get good quality Mexican sweet bread, but there is a talented Mexican girl that knows how to make Pan Dulce very well, her name is Katrina, she is an artist and an excellent cook, so I thought to invite her to my house and bake together! Continue reading “Cooking Comadres Pan Dulce Mexicano”

Pastel de Tres Leches (Tres Leches Cake)


I’ve been wanting to do this cake for ages, but I have to confess that baking is not my thing, so I kept leaving it for another time, but last Sunday it was my son’s birthday and I organised a Mexican Birthday Party, so I thought it was a good opportunity  to put into practice my rusty baking skills and I have to say that I was very impress with the end result, everybody loved it, specially my little Emilio, who was over the moon! Continue reading “Pastel de Tres Leches (Tres Leches Cake)”

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 Chocoflan (Caramel and Chocolate Cake)

Emilio my little son was invited to a playdate, I don’t usually take something to playdates, but this one was with his best friends, so I thought to bake something and this cake has the wow factor, it is a flan and chocolate cake together, it is quite popular in Mexico, some people call it, “Pastel Imposible” (imposible cake), but my little boy calls it magic cake, so this is the way we call it.

It is not difficult to make and the result is divine! Imagine having flan and chocolate in one cake!! Yes, I know, it is ridiculously delicious and believe me, it works, the chocolate mix goes up and the flan, because is heavier, goes down, so it looks like you did a bit of magic. 

There are two ways of doing the cake, the quick way: using a chocolate cake mix from Betty Crocker or the proper way, doing everything from scratch.

Makes 10 portions

Prep 15 min

Cook 1 hrs

Rest 2 hrs or over night

Utensils

  • 12 -cup capacity Bundt pan
  • A deep roasting tray to place the bundt pan

Ingredients

For the caramel

  • 1 1/2 cups caster sugar

For the flan

  • 1 can evaporated milk
  • 1 can condensed milk
  • 3 eggs
  • 1 tbsp vanilla extract

For the cake

Easy way 

  • 1 box Betty Crocker Devil’s Food Cake 425 gr

Proper way

  • 10 tablespoons butter room temperature
  • 1 cup sugar
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup cocoa powder
  • 1 1/4 cups buttermilk

Method

Prepare the bundt pan

  1. Coat the bundt pan with some butter, before pouring the caramel.

To make the caramel

  1. Place the caster sugar in a saucepan and melt on medium heat until the sugar becomes caramel (I never stir, I just let the suggar dissolved).
  2. Pour the caramel onto the bundt pan and leave aside.

To make the cake

  1. Preheat the oven to 180 degrees C or gas mark 4
  2. Mix all the flan ingredients in a blender. Evaporated milk, condensed milk, eggs and vanilla extract. 
  3. For the easy option, mix the cake mix according to the box instructions.
  4. For the proper option, add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Mix all the ingredients in a large bowl.
  5. Pour the cake mix into the bundt pan first and then the flan mix.
  6. Seal it with aluminium foil.
  7. Place the pan into a roasting tray and pour hot water around the bundt pan half way.
  8. Bake for around 1 hour, until the surface of the cake is firm to the touch, or insert a toothpick if it comes out clean is done.
  9. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  10. Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle a little and flip over. Leave to rest for another hour in the fridge and serve.

   

 

Listo!

Provecho!