Beetroot & Apple Bread & Butter Pudding 

Here’s a healthy twist on your regular Bread and butter pudding – it’s also a great way to get your little ones to eat beetroot (we know how difficult that can be !)

Bread & butter is a traditional , comforting pudding and this one uses less sugar and more fruit. 


8 slices of bread , lightly buttered ( crusts on or off , we like them on ) 

6 slices of bread cut into triangles , lightly buttered and with a thin layer of any jam ( strawberry , apricot , raspberry …)

6 small pre-cooked beetroots grated 

2 small apples grated 

2 cups of milk 

1 full egg + 1 egg yolk 

3 tbsps of sugar 

1 tsp Vanilla extract 

2 tbsps Creme fraiche ( optional) 


Preheat oven to 180 degrees Celsius 

Lightly grease an oven proof dish 

Place the 8 slices of bread in the dish, covering the base

Evenly sprinkle over the grated beetroot & apple

In a seperate bowl make the custard by whipping the milk , eggs , sugar , Creme fraiche & vanilla until combined 

Pout the custard over the bread and leave for 10 minutes to allow the bread to soak up the custard 

Use the back of a fork to press down on the soaking bread

Place the triangular slices of bread over the top. You may need to cut the slices to fit or just push down around the corners of the dish 

Bake for 30-40 minutes. 

x Anu & Suba 


Stone Fruit Season: Plums & Cream Polenta Cake

plum & polenta

This cake was inspired by  two things – 1) needing to use a bag of polenta we bought in Switzerland last month for a family dinner but never used and 2) a recent discovery that the maroon and cream livery of the Great Northern Railway’s dining carriage in the 1940s (random fact of the day) came to be affectionately known  as ‘Plum and Spilt Milk’, which sounded like a divine flavour combination! So obviously, we had to make a cake featuring those ingredients. It turned out a real treat with a cuppa tea so we thought we’d share it with all of you.

Serves 8 (big slices) or 10 (medium slices)

Prep Time: 20 mins Baking time: Approx 50-60 minutes


3/4 cup muscovado sugar

1/4 cup caster sugar

1 cup (250g) unsalted butter, softened

3/4 cup polenta (we used fine polenta)

1 cup  sifted self-raising flour (or plain flour with a tsp of baking powder sifted in)

1/2 cup double cream

3 eggs

a tsp vanilla extract

4 plums

2 tbsps strawberry or current jam


Turn the oven on to 160 degrees c. Ours is an electric fan oven. Grease a round tin and line with baking parchment.

Cut the plums down the middle and twist each half in opposite directions. Slice the half with the stone in half again and twist, same as above – this will help in removing the stone. Cut each quarter into half again so that from each plum, you get 8 slices in total. Set aside.

Next, put both types of sugar together with the butter and beat until creamy. Add one egg at a time and beat till well mixed in. After adding all three eggs, add the double cream and vanilla. Mix well. 

Now add half the flour and half the polenta, fold in. Now, add the other half of both and fold in until well mixed. Careful not to beat the flour and polenta in and don’t mix vigorously either. Just patiently fold it in, we promise that will be worth the effort! 

Pour the batter into your tin and smooth the surface. Now, starting from the edge of the tin, place the plum slices one next to the other, vertically, all around the tin (sneak a quick look at the picture above to see what we mean about the placing – that said, if you place it horizontally, it’ll be fine too!). Keep going till you fill up the whole top of the cake. You may want to choose the plum slices according to how they fit but really, don’t hesitate to squeeze them together or force them into shape! What you want to avoid is pressing the plums in because the cake will rise and you don’t want the plums sinking in when that happens.

Put the tin in the oven, middle shelf, and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Put the cake on a wire rack to cool for 15 minutes and while that’s happening, zap the jam in the microwave for 10 seconds or put it in a bowl and the bowl in a bath of hot water – basically loosen the jam so you can brush it all over the cake. Brush the cake with the warm jam and leave it to cool completely. 


x Anu & Suba


Individual Victoria Sponges

vic sponge

Another dessert in honour of our Singaporean national colours – red and white. We packed some of these up for friends, also missing home here in London, as a wee National Day treat. The great thing about individual portions is that you can eat the cake yourself before anyone else does without having to cut out a slice, which you just can’t do if you’re taking the cake to someone’s house for a party or giving it away as a gift.

Makes 12

Prep: 20 minutes + 15 minutes after baking   Cook time: 20-25 mins


200 g softened butter

200 g sugar

3 eggs

250g self raising flour (or plain flour with a tsp of baking powder)

1 tsp vanilla extract

strawberry or raspberry jam

100ml double cream, cold

icing sugar


Turn the oven on to 150 deg c. Line a cupcake or muffin tin or grease with some butter and set aside.

Beat the butter with some sugar until it turns pale and fluffy. Add the eggs, one at a time, making sure they mix in well. Now, add the vanilla extract and mix well. Sieve the flour to introduce more air into it and then fold it into the batter. Fold gently and avoid any hard mixing at this stage. 

Fill each muffin cup to 3/4 full and place in the oven. After 12 minutes, or when you see the cakes starting to turn a more golden colour, turn the tray 180 degrees so the cakes brown evenly. Leave it in for another 12 minutes or until a toothpick inserted into the centre of a cake comes out clean. 

While the cakes are baking, pour the cold cream into a mixer and beat till it forms peaks. Careful not to over-beat or it will start to look lumpy and separate. Fold in 2 tbsps of sifted icing sugar.

Once the cakes are ready, put them on a rack to cool completely. Using a sharp knife, slice the cakes in half horizontally so you can make a sandwich. On one cut half, cut side up, plop a dollop of cream in the middle and spread very lightly (not all the way to the edge as that will happen automatically when you press the top part of the cake down on top of the cream). On the other half of the cake, cut side up, dollop some jam and again, spread very lightly. Now carefully bring both halves together so that the cream and jam are sandwiched in the middle. Make sure the cake is completely cooled so the jam and cream don’t melt in the middle and start dripping out. 

We placed a star-shaped cutter (Singapore’s flag has 5 stars on it) on top of the cake before dusting over icing sugar with a sieve but you can just sieve directly over the cake or use any shaped cutter you like!

We packed them up in some nice red and white tissue and tied it all up with some brown string, but only after we stuffed our own faces with a couple of these delicious little poppers!

x Anu & Suba


The Perfect Picnic: Chocolate Ganache Cupcakes

chocolate cupcakeThe most important lesson we’ve learned about picnic cakes is that they need to be relatively mess and melt proof, and easy to pack. Cupcakes with a fuss-free icing are our definite picnic default. In fact, ganache in particular sets quickly, so most of the icing will still be on the cake when you get to your destination!

Prep Time: 20-25 mins Cook time: 30-40 minutes

Makes about 12 cupcakes


The Cake:

1 cup/ 225g softened butter (unsalted)

1 cup/225g caster sugar

1 1/2 cups/180g self-raising flour

1/2 cup/65g good cocoa powder

3 medium eggs

2 tbsps milk

1 tsp vanilla extract


70 g 90% cocoa chocolate (if you can only find 75% that’s fine too)

70g 40% cocoa chocolate

1/3 cup/ 100ml double cream


Set the oven to 150 deg c . Grease your bakeware. We don’t use wrappers for this cupcake beause we dunk the top of the cupcake into the ganache and it looks messy if there’s a wrapper (all the ganache gets stuck onto it). We use silicone bakeware and even then prefer to grease it, but very lightly. Then we place the bakeware on a baking tray, ready to fill when the batter is ready.

Sift the flour and the cocoa powder together and set aside.

Beat the butter and sugar together until it’s pale and fluffy. Add the eggs one at a time, beating well to incorporate. If you notice some separation when you put in the third egg, don’t worry, just beat until it’s as incorporated as possible. Sometimes, if you happen to use slightly larger eggs this can happen. Add the vanilla extract. Once mixed in, add the flour and cocoa mix. Add half first and fold in and then add the other half and fold. Add the milk and gently mix in. Don’t beat it in as you want to be introducing air into the cake now.You want to be able to draw a number 8 through your batter with the back of your wooden spoon, and for the 8 to gradually fade. If it disappears immediately, it’s too watery, if it holds it’s shape and doesn’t start fading, it needs a little more milk.

Our aunt Rani is a fabulous baker and her tip is that you want to be able to draw a number 8 through your batter with the back of your wooden spoon, and for the 8 to gradually fade. If it disappears immediately, it’s too watery, add a bit more sifted flour (tablespoon by tablespoon to get the right consistency) if it holds it’s shape and doesn’t start fading, it needs a little more milk.

Fill the cupcake tin or cases until about 3/4 full. And then pop it in the oven for about 15 minutes and then rotate the tin or cases and bake another 15 minutes or until a toothpick inserted comes out clean. Rotating helps the tops of the cupcakes brown evenly.

Once done, set the tin or tray it on a wire rack to cool completely. Once they are cooled then make the ganache. Making it earlier will cause it to ‘set’ too much. Break up and melt the chocolate (both kinds) together in a bowl set over simmering water. Once melted, add the double cream and gently mix until well incorporated. (If the ganache sets halfway, just put the bowl over some boiling water so it loosens up again. Don’t pour any water in!)

Carefully pick up a cooled cupcake and dip the top of into the ganache. Make sure the whole top of the cake gets dunked in or you’ll get a patchy finish. As you lift it, twist clockwise, gently. This will prevent the ganache from dripping too much down the sides. We don’t mind the drip though, gives it a more home-made look! Repeat with all the cupcakes.

We used cake crumbs and chunks of chocolate to decorate but you can use anything really – chopped nuts, coloured sprinkles, chocolate buttons…then pack it carefully in a cake tin , box or tupperware for your picnic!

x Anu &Suba





The Perfect Picnic : Amaretti & Tahini Cookies

Amaretti & Tahini cookies 2

Next up on our Perfect Picnic series ….

I love nuts and almonds probably top the list. I especially fell in love with Amaretti Morbidi  (soft almond biscuits ) after trying them for the first time in Italy (on the day of my wedding) and craving them for months before we found this incredible, simple recipe on While sorting through my fridge & pantry looking for leftover ingredients I found a quarter bottle of tahini and decided to include it in this modified recipe with fingers crossed they would turn out edible. I love the chewiness of these cookies and the sesame just adds enough flavour to make them different from your regular almond cookies. They’re not too sweet too which I like in my cookies because it means I can have double the usual amount with half the guilt! 

It’s important to let these cookies rest before baking them and take them out as soon as they are set and lightly golden to keep them moist & chewy.  Lovely with a cup of tea or coffee.

Prep Time : 15 mins Baking time : 15 mins

Makes about 15 cookies


100g Almond flour, almond meal or finely ground almonds

1/4 tsp salt

1/4 cup white sugar

15g plain flour

1 egg

60 ml tahini

45 ml honey

1 tsp almond essence

Sesame seeds and/or flaked almonds for topping

Icing sugar for dusting


Preheat your oven to 180’c

Line a cookie sheet with baking paper

In a bowl, combine almond flour, flour, sugar & salt and stir to mix

In another bowl , add egg and whisk under frothy

Add tahini, honey & almond essence. Whisk everything together

Add dry ingredients to the wet, incorporating slowly until you form a dough. The dough will be wet, so don’t add anymore flour

Almond & Tahini CookiesWet your hands or dust with icing sugar , scoop out about a tablespoon of the dough and roll into a small ball. do this with all too the dough, placing the balls on your cookie sheet about 1 inch apart. Top with the sesame seeds, flaked almonds or both and let them rest for 15 mins.

Bake for 15 mins until the tops of the cookies are honey coloured and slightly cracked.

Let them cool for 15 mins on a wire rack.

Keeps airtight for 3 days. 

x Anu & Suba