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)”

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”

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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!

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Dulce de Calabaza (Pumpkin in Syrup)

  
One of the dishes that I will always have in my heart is”dulce de calabaza” or “Calabaza en tacha” as some people call it. For me, this recipe totally takes me back to my childhood, I remember going to visit my grandma in Sinaloa and she and my aunties would cook this dish, sometimes specially for me, as I was and still am number one fan of “Calabaza en dulce”. They are the experts to make this recipe, specially my auntie Laura and Ana. 

In Mexico this recipe is cook during the autumn and specially during “The Day of the Dead” as an offering to our loved ones that had past away. Whatever the ocassion the truth is this recipe is cozy, delicious and once you try it, you will definitely love it and would, like me, eat the whole pot! 

I made a medium pumpkin because it is only for my family and me, but you can make as much as you want, it is an easy recipe and I promise you will love it.

For a medium pumpkin

Prep 15 min 

Cook 1 hr approx 

Ingredients

  • Cheese or Queensland pumpkin washed and cut in chunks
  • 100 gr Dark Brown Mascovado Sugar or dark piloncillo.
  • 2 medium cinnamon sticks
  • 4 whole cloves
  • 100 ml water

Method

In a large casserole dish add some of the sugar on the bottom and place the pumpkin skin up, add the cloves and cinnamon sticks.

  

 And put another layer of pumpkins and add more sugar, do this until all the pieces are in the casserole dish. Add the water and cook in low heat. Make sure when it is cooking all the pumpkin pieces are covered with the syrup. Cook until the pumpkin is cook and tender. 

Enjoy it just by itself or with some milk.

Tips

  • This recipe traditionally is made with dark “Piloncillo” or “Panela” as some people call it.
  • For this recipe I used dark brown Mascovado sugar as I couldn’t find dark piloncillo. The results are very similar.

Listo!

Provecho!