About Me

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"Tout fait Maison" probably is the closest way to express how I like to live my life. I have always love making everything from scratch in my own kitchen since I was a little girl growing up in Hong Kong. Unfortunately kitchens in Hong Kong are much smaller and people do not always have the "real" oven there but only the toaster type oven. Therefore, things did not always turn out in my Hong Kong kitchen until I get my real kitchen here. To me, baking and working with dairy products are like doing science experiments. I get extremely excited when I see that my cheese is forming the way it should be or my bread is rising properly. When my end products come out perfectly, that is probably what I strive for. So I would like to share my secrets with all my friends who enjoy baking and enjoy kitchen experiments as much as I do. I have been a French trained aritsan chocolatier for the last 8 years and I still feel like there are so much to learn in the chocolate and pastry field. Having traveled the world and trained in two of the most amazing schools in France (Valrhona Chocolates and Lenotre),my goal is to spread my joy of baking to all of you.

Monday, April 2, 2012

Sticky Toffee Pudding

Just so you know that this blog is not just about French Pastry I would like to share this very classic English dessert that will leave your tummy totally satisfied.  I made it for my husband tonight and if I did not stop him he probably would have eaten the whole thing. The first time I had this pudding I was in London shopping at the food hall of Mark and Spencer and they sell all kinds of ready to serve sticky toffee puddings.  I bought one and heated it up in the microwave and it was really good tho it was not the best I got so addicted to it.  After that everywhere I go in England I always try to search for this sticky gooey goodness. 

Here is my version that makes a more cake than a pudding consistency but yet still really moist and tasty.

For the pudding:

120g of finely chopped dates
85ml of hot water
1tsp of baking soda
80g of soften butter
10g of Canola oil
140g of Dark brown sugar
2 eggs
180g of flour

Preheat oven to 350 degree F

  • Finely chopped dates, put them in a small bowl then add hot water and baking soda, stir well
  • In another bigger size mixing bowl, beat butter, oil and sugar until creamy
  • Then add eggs, one at a time and mix well after each egg is added
  • Add date mixture to the egg sugar mixture and mix well
  • Then slowly fold in the flour
  • Pour mixture into a well oiled (or Pam Spray) 8 in square pan (I prefer glass one because I want to see when they are done)
  • Bake for about 25 mins and depending on your oven keep an eye on it when it gets to about 20 mins because it can burn easily after that
  • To text if the pudding is done, stick a toothpick in the middle and if it comes out clean then it is done
  • Leave it to cool and cut into desire squares or rectangles
Serve with toffee sauce

For the toffee sauce:

3 Tbsp of dark brown sugar
2 Tbsp of granulated sugar
1/2 cup of golden syrup (English ones preferred)
1/2 cup whipping cream
1tsp vanilla
1 to 2 Tbsp of butter

  • In a small sauce pan put in brown sugar, granulated sugar, and golden syrup then boil for 5 mins
  • Keep stirring to prevent burnt
  • Add whipping cream, and vanilla
  • Bring it to a boil and add butter
  • Keep stirring til it all comes together
  • Take it off the heat and keep stirring and it will get thicken when it gets cooler
  • Serve warm over pudding


  1. You know, even my husband will love you for this...:) Sticky Gooey Goodness all the way!

  2. Oh that's right!!! Hee hee hee you will have to make it now for him.... =)