Min

Rice Crispy Treats

By Min / Snacks / 1 Comment / May 15, 2014

While I was clearing my kitchen store cupboard I found a bag of marshmallows long forgotten. So I kept them aside and waited for my girls to come back from university for the holidays to make some rice crispy treats. I just wanted to bring back those fun filled days when we used to make these sorts of snacks quite often. My younger daughter was the one who insisted that I should go and get the recipe for rice crispy treats from a “big book” when she was in Year 2. They were learning “how to write instructions” as part of their literacy curriculum and she wanted me to make them for her right away.

According to Wikipedia, Rice Krispies Treats were invented in 1927 in the USA by Malitta Jensen and Mildred Day at the Kellogg company home economics department.

Rice Crispy Treats are a sweet snack made from rice cereals, melted butter and marshmallows. There are many variations to this treat – like replacing marshmallows with caramel or adding condensed milk to the mixture or adding chocolate chips, nuts etc. This is a snack equally liked by both children and adults and is so simple that even a novice can make

Care should be taken not to burn your palms when the mixture is being packed into the prepared tin. A silicone spatula can be used to do that.

~Min

Rice Crispy Treats

Author: Min

Ingredients

40 grams Butter +1 tbsp to prepare the tin
150 grams Marshmallows
2 cups Crispy Rice Cereal

Directions

Butter a 9 inch square baking tin.
Heat the butter till it just melts in a thick bottomed pan.
Stir in the marshmallows and heat till it’s melted.
Remove from heat and add rice cereal and mix well.
Transfer into the buttered pan and pack well using a spatula.
Leave it to cool and cut into squares.

Mango Mousse

By Min / Desserts, Other sweet stuff / 1 Comment / May 8, 2014

The light, airy and creamy mousse is a dessert I like to serve at dinner parties as it can be made ahead of time, be served in individual helpings and you can also make many variants to cater to the taste of guests. Mousse with the freshness of mangoes is one I just couldn’t resist.

In Uganda, mangoes are available throughout the year so I didn’t have to depend on preserved mango puree or canned mangoes. Since the mangoes I’d bought were not very sweet, I added a quarter cup of condensed milk while the mango pulp is made. Condensed milk certainly enhanced the taste but I felt it made the mousse slightly denser.

Mousse in general is a little tricky to make. Beaten egg whites and whipped cream should not be stirred in but has to be folded in with care so that the cream and egg whites don’t get deflated.

Cream should be removed from the refrigerator just before whipping to avoid it turning into butter. Overbeating will also result in butter. Using an ice bath is also not a bad idea if the room temperature is too high.Adding a quarter of a teaspoon of cream of tartar to the egg whites before beating helps in stabilising the beaten egg whites.

To avoid last minute stress, it can be made sure that the mousse sets perfectly by adding a teaspoon of gelatine to the mixture prior to transferring it into individual bowls and chilling. Shot glasses are a good choice to serve mousse of various flavours.

Mango mousse can be garnished with fresh mango pieces or some piped rosettes of freshly whipped cream.

~Min

Mango Mousse

Author: Min

Recipe type: Dessert

Ingredients

4 cups Mango pulp
¼ cup Condensed Milk
(Only if mangoes are not sweet enough)
2 Egg whites
⅛ tsp Salt
¼ tsp Cream of Tartar
2 tsp Powdered sugar
1 cup Whipping cream
¼ cup Castor sugar - powdered
(Check the sweetness of the cream before you add the sugar)
1 tsp Gelatine
1 tbsp Water
1 tsp Mango essence (optional)
To garnish
Fresh mango bits

Directions

Peel the mangoes, remove the seed and cut into pieces. Make mango puree using a food processor. If the mango is fibrous strain the pulp. Add the condensed milk if required and mix well.
Add cream of tartar and salt to the egg whites and beat till soft peaks are formed .Add powdered sugar and beat till stiff peaks are formed.
In a separate bowl add whipping cream, sugar and mango essence (optional). Beat until stiff peaks are formed. This might take 4-5 minutes.
Soak gelatine in 1 tablespoon water in a small heat resistant bowl. Hold it over hot water till it melts.
Transfer the mango pulp into a large bowl. Add the melted gelatin and stir well. Now add the whipped cream in two or three batches and fold in gently.
Now add ⅓ of the beaten egg whites into the mango cream mixture and mix through. Add the remaining egg whites and gently fold in. Avoid over mixing.
Pour into individual serving bowls and garnish as you prefer.

Vanilla sponge cake with chocolate frosting

By Min / Cakes, Desserts / 1 Comment / May 1, 2014

Although I make frosted cakes occasionally, birthday cakes are not really my forte. So when I had to get a birthday cake for my friend’s son, I decided to improve my skills and make one myself. It had been a long while since I last made a birthday cake, the last one I remember baking was a three layer cake for my daughter’s birthday a few years ago.

The birthday boy’s craze was strawberry this season. So I decided to make a two layer vanilla sponge with white butter icing and lots and lots of fresh strawberries. Since the tastes and preferences of 8 year olds are prone to changes, I wasn’t surprised that he changed his mind and opted for a chocolate cake instead. But I had already baked the vanilla sponge when I came to know about his new preference. So the initial plan of white butter icing was changed to chocolate frosting. I made this cake when I was in Kerala and the summer was at its peak with almost unbearable levels of heat and humidity. I could only do the frosting at night and still had to make many trips to the refrigerator to keep chilling the icing and cake before I could finish frosting the cake.

For the vanilla cake I used a mixture of 2 ¼ cups of all purpose flour and 6 tablespoons of corn flour. This makes the cake very soft. Since the frosting adds to the sweetness of the cake, the quantity of sugar mentioned in the recipe can be reduced by ¼-½ cup. The quantity of ingredients mentioned is enough to make two 9 inch cakes. I used the creaming method for this cake. Butter and sugar are beaten together till it becomes creamy and light. Then the eggs are added one at a time and beaten well. While making cakes the flavouring agent (vanilla essence, in this case) should always follow the eggs to get rid of any odour of the eggs. Then the sifted flour and baking powder mixture is added in small batches alternating with milk and beaten well.

For the chocolate frosting I used milk chocolate as the cake was for an eight year old but dark or semi-sweet chocolate could also be used instead. I had to make sure the frosting gets a smooth spreadable consistency. The consistency of the frosting is very important which can be adjusted by the addition of more milk. If the frosting is too thick, spreading it will be difficult and will also tear the cake and if it’s too thin it will run. If the cake is too soft to handle leave it in the freezer for 30 minutes before frosting. To avoid any mess around the cake while assembling on the serving plate insert narrow strips of aluminium foil under the cake on all four sides. Once the frosting is done these foil strips can be carefully pulled off.

I certainly needed a shot of caffeine after the hard work.

~Min

Vanilla sponge cake with chocolate frosting

Author: Min

Recipe type: Cake

Ingredients

For the cake
All purpose flour 2 ¼ cup
Corn flour 6 tbsp
Baking powder 1 tbsp
Strawberry fruit flakes ¼ cup (optional)
Sugar (powdered) 1 ¾ - 2 cups
Unsalted butter 1 cup @ room temperature
Eggs 4
Pure Vanilla Essence2 tsp
Milk 1 cup
For the frosting
Chocolate 1 cup (broken into pieces)
Butter 1 cup (at room temperature)
Icing sugar 4 cups
Milk 2-4 tbsp (use as needed)

Directions

Cake
Preheat the oven at 180 degree Celsius / 350 Fahrenheit for 10 minutes.
Prepare the pans by buttering and flouring two 9 inch cake pans. Lining the bottom of the pans with butter paper/ parchment really helps in releasing the cakes from the pans once done.
Sift the flours and baking powder together.
Cream butter and sugar using an electric beater or wire whisk.
Add eggs one at a time and beat well. Once the eggs are incorporated add vanilla essence.
Now add the flour and milk in small batches and mix well.
Divide the batter equally between the two prepared tins and bake in the oven for 25 – 30 minutes or till a cocktail stick inserted comes out clean.
Leave the cakes in the pan for 10 minutes to cool. Remove from the pan and cool it on a wire rack.
Frosting
Melt the chocolate pieces by keeping it in a bowl over simmering water and stir well.
Once it’s almost melt remove from the heat and let it cool completely.
Beat butter and icing sugar together till creamy.
Add the melted chocolate and mix well.
Add milk little by little till it reaches the required spreadable consistency.
Assembling
Place one cake on the serving plate and spread some frosting uniformly on the cake.
Place the second cake on top of the frosting (with the bottom side facing up) .
Now cover the cake with the remaining frosting.
Pipe a border around the top edge of the cake and decorate with slices of strawberries and silver balls or whatever you fancy.

Eggless Butter Cookies

By Min / Cookies, Desserts / 1 Comment / April 21, 2014

I can never say no to a cookie. They are always good to savour with a cup of tea or coffee or to serve with ice cream or other light desserts. I love to have savoury cookies with soup. Americans call them cookies and British traditionally used the term biscuits, although now the word cookie has become common all over the world. Cookies are not only ideal for everyday eating or a special treat (especially in lunch boxes) they can also be gift wrapped and given away as special gift. Though there is almost no end to the range of cookies that can be made at home, this time I made some eggless cashew butter cookies to gift a pure vegetarian family.

Without any fancy ingredients and as the process involved is an “all in one" method, these cookies are very easy to make. These butter cookies will fill your kitchen with a wonderful aroma when they are ready to come out of the oven especially with the cinnamon powder in the dough.

Cookie dough should be handled as little as possible otherwise the cookies will be very hard (no one likes butter rocks!) Adding bits of cashew nuts give a nice bite to the otherwise soft cookies. Baking them for 18 – 22 minutes, depending on your oven, will yield cookies that are still slightly soft to touch when being removed from the oven. If you want crispy, crumbly cookies bake it for an extra 3 minutes. Once it’s removed from the oven leave it on the cookie sheet for another 5 minutes before transferring to a cooling rack. The mentioned quantity of ingredients will yield about 10 – 12 cookies.

~Min

Eggless Butter Cookies

Author: Min

Ingredients

Butter ½ cup at room temperature
Powdered sugar ½ cup
Corn flour 1 tablespoon
All purpose flour 1 cup
Baking powder ¼ teaspoon
Salt ⅛ teaspoon
Cinnamon powder 1 teaspoon
Nutmeg powder ½ teaspoon
Cashew nuts (broken into tiny pieces) ½ cup

Directions

Preheat the oven at 150°C or 300°F.
Combine powdered sugar, corn starch and butter and mix thoroughly with a wooden spoon or a silicone spatula till it becomes light and creamy.
Sift the flour with baking powder and salt.
Add the cinnamon and nutmeg powder into the flour mixture and mix well.
Add the flour mixture into the beaten mixture of sugar and butter and knead well till it forms a dough. If the dough is too crumbly add one or two tablespoons more of butter and knead. Care should be taken not to over knead. Excess kneading will make the cookies hard.
Cover with cling film and leave it to rest for 20 minutes.
Knead it lightly once more and make into smooth lime-sized balls and place them on a buttered or parchment lined cookie sheets. Leave some space in between the balls of dough as they get bigger on baking.
Place the cookie sheets in the preheated oven for 18 – 22 minutes depending your oven. After 15 minutes keep a close watch on them and remove them from the when they are still slightly soft in the middle.
Leave it on the sheet for another 5 minutes before transferring to a cooling rack.

Palak Paneer – Cottage cheese and spinach

By Min / Entrée, Vegetarian / 4 Comments / April 14, 2014

Conducting cooking classes for my friends and colleagues was something I really enjoyed doing. We had so much fun during those classes where we cooked together and then devoured all the fruits of our labour afterwards. Though I didn’t manage to hold many sessions, I will always remember those fun filled classes with a smile. Palak paneer and chicken tikka masala were some of the most popular dishes among my friends so naturally, I received many requests to make these two in the sessions.

Palak paneer is a dish prepared mainly in Punjab, a state in northern India. It makes for an excellent accompaniment to rice or naan, Indian flat bread. The combination of palak and paneer is not only nutritious, but is also a delicious blend of taste, textures and flavours. No wonder so many wanted me to teach how to make it!

Palak is a type of spinach with rounded green leaves that don’t have a big network of veins, making it a good candidate for blanching and puréeing. So it’s not surprising that blanching the palak is the first step in the process. Simply put all the spinach into a pan of boiling water and boil for 2 minutes without using a lid to cover the pan. This is important because if a lid is used, the volatile oils in these leaves will not be able to escape with the steam and this will result in bitter leaves. After the 2 minutes, transfer the palak into a bowl of cold water with some ice cubes to refresh it.

Paneer is cottage cheese and can be made at home quite easily. I was bitten by a lazybug a few days before I last made palak paneer so I didn’t bother to make my own and used the store-bought paneer instead. It really is quite simple to do though and I will post a nice and easy guide on how to make your own paneer soon!

Normally paneer pieces are just fried or added plain into the prepared curry at the end. I always marinate these cubes of paneer with a little lime juice, salt and half a teaspoon of cumin powder for half an hour to make it more interesting and add more flavour to the dish. I then sauté these cubes in a little oil to make them firm so that they won’t crumble when added to the palak.

As palak is not very common in certain parts of the world, I wanted to try making this dish with chard or collard greens. But it just never happened. See, still being lazy…I shall post the result when (or if!) I eventually try it out.

~Min

Palak Paneer - Cottage cheese and spinach.

Author: Min

Cuisine: Indian

Ingredients

Palak (spinach) 300g
Paneer 200g
Roasted cumin powder ½ teaspoon
Lime juice ½ lime
Onion (finely chopped) 1 big
Cumin seeds 1 ½ teaspoon
Ginger (crushed) ½ inch piece
Garlic (crushed) 4 cloves
Green chillies (finely chopped)1 – optional
Tomato ( puréed) 2 medium
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Chilli powder ½ teaspoon
Salt to taste
Cream 4 tablespoons
Or Full cream milk ½ cup
Sunflower oil (any refined oil) 3 tablespoons

Directions

Cut the paneer into 1 cm cubes, marinate with the juice of half a lime, ½ tsp cumin powder and salt for 10 minutes.
Blanch the spinach, refresh in ice water and grind into a fine paste. Set aside.
Shallow fry the paneer cubes until light brown in a tbsp of oil and drain on a kitchen paper.
Heat the rest of the oil and fry cumin seeds until it changes colour to a darker tone.
Add chopped onions and sauté till transluscent.
Add crushed garlic and ginger, followed by green chilli and fry till the onion becomes slightly brown. Add corriander, chilli and cumin powder and fry for a minute.
Then add the tomato puree and fry for 4-5 mnts stirring often. Add salt to taste.
Once the tomato mixture is fried add the spinach puree and paneer cubes. Let it simmer for 5 minutes.
Add cream or milk and simmer till a glaze appears on top of the liquid.
Add a squeeze of lime (optional) and serve with a swirl of cream.

No Fail Chocolate Cake

By Min / Cakes, Desserts / 3 Comments / April 7, 2014

I always love to make this chocolate cake because it’s so simple and it turns out right every time. I’ve been making this cake for years but I definitely made it the most when my girls were still in school, a few years ago. They had the annoying habit of remembering quite late on the night before that they had to bring something in for a bake sale the next day. So I would make my no fail chocolate cake late at night before bed or early in the morning just before leaving for school as it can be made without much planning as the ingredients used are store cupboard staples.

Though this cake can be made with minimal effort and limited time, it doesn’t compromise on taste – it’s soft, light and just so yummy! Another plus is that since refined oil is used instead of butter, the cake will stay soft even if it’s been refrigerated.

An orange glaze on this otherwise simple cake lifts it up a notch. Adding a tablespoon of finely grated orange zest to the cake batter can also complement the glaze quite well. The glaze is simple enough to make: just mix a quarter of a cup of icing sugar or powdered sugar into half a cup of orange juice. If the glaze seems too watery, a bit more icing sugar will do the trick. I also add a couple of teaspoons of orange liqueur to the glaze if it’s not a cake destined for a bake sale 🙂

Served with a dollop of orange cream cheese or a scoop of ice cream, this is perfection.

Orange cream cheese can be made by mixing a quarter of a cup of cream cheese with 2 tablespoons of sugar, 1 tablespoon of freshly squeezed orange juice and 1 teaspoon of finely grated orange zest.

No Fail Chocolate Cake

Author: Min

Cuisine: Cakes

Ingredients

Unsweetened cocoa ¾ cup
All purpose flour 2 ¼ cup
Sugar 1 ¾ cup
Yoghurt1 ½ cup
Vegetable oil 1 cup
Baking soda 2 teaspoons
Vanilla essence 1 ½ teaspoons
Eggs 3 large

Directions

Preheat oven to 180°C or 350° F.
Grease a 9” round tin.
Sift the flour with cocoa and baking soda twice.
Combine all the wet ingredients including eggs well with an electric mixer.
Add flour in small batches and blend well with mixer at slow speed.
Increase speed to medium and beat for 3 minutes.
Bake for 30 minutes. Check whether it is done by inserting a tooth pick into the cake and ensuring it comes back clean.
Once cooked, remove from the oven onto a wire rack.
Cool for 10 minutes and remove cake from the tin.

~Min

Pumpkin Soup – tasty and healthy

By Min / Soups, Vegetarian / 1 Comment / March 24, 2014

Pumpkin and papaya were two of the vegetables I detested most during my childhood, but once I started cooking that slowly changed. Pumpkin found its way into my culinary escapades as my husband was very fond of it and papaya was only made appealing to me by the lovely Pawpaw man.

Now, I love pumpkin almost as much as my husband, not only because it is actually really delicious but also because it's really healthy. Pumpkin is good source of vitamin A, B, C and E. A 100 gram pumpkin provides 100% of the daily recommended Vitamin A while containing only 20 calories. Even the seeds inside the hollow of the fruit when dry roasted with some salt are a good low calorie snack.

Pumpkins are so versatile that they can be used in both sweet as well as savoury dishes. My favourite way of making pumpkin has to be pumpkin soup which is a big hit with my daughters. It's always on the list of things they want me to make for them when they come to visit me. The last time I made my pumpkin soup, I made a very large batch and decided to freeze half of it to save me the trouble of making it twice. It worked really well and I would definitely recommend it as it's always nice on those lazy days to simply heat something up and have a great, healthy meal with no fuss.

Here I’ve used fresh pumpkins as it’s easily available but canned pumpkins can also be used. The soup is already full of flavour especially with all the roasted cumin and paprika, but you can always tweak it to your taste by adding more garlic or chilli flakes or whatever else you think might make a good addition to the soup. When making the soup for my girls, I always use cream as it is best suited to achieve the smooth, creamy texture but full cream or semi skimmed milk make adequate substitutes when considering the calories.

~Min

Pumpkin Soup – tasty and healthy

Recipe type: Soups

Ingredients

Pumpkin 250 grams (3 cups) - peeled and cut into cubes
Onion 1 medium sized – sliced
Garlic 6 cloves
Chilli powder ½ tsp
Paprika 1 tsp
Roasted Cumin powder 1-1 ½ tsp
Bay leaf 2
Vegetable stock cube 1
Cream / full cream milk ½ cup
Salt to taste
Chilli flakes 1 tsp (optional)
Olive oil or any refined oil 1 tbsp

Directions

Heat a thick bottomed pan with oil.
Add garlic, sliced onions, bay leaf and sauté till onions are transparent.
Add chilli powder and half of the cumin powder and sauté for 2 minutes.
Add the cut pumpkin cubes, sauté for another 3 minutes, pour 1 cup of water, crumble stock cube and salt, cook till the pumpkin pieces are tender.
Blend this after removing the bay leaf into a smooth puree.
Heat the puree. You can add more salt and chilli flakes, if required, at this point.
Once it starts simmering, add cream and the remaining cumin powder and remove from the heat.
You can add more milk or hot water to the soup to attain the required consistency.
Serve with a small dollop of cream or some croutons.

Sticky Toffee Pudding

By Min / Desserts, Puddings / 3 Comments / March 17, 2014

Sticky Toffee pudding is an indulgent and comforting pudding on a cold winter day. The warm, sweet decadent crumbs drenched in toffee sauce, topped with some cold ice cream, is a treat indeed.

The excitement turning into disappointment on Natasha’s face is the regular visual I get whenever I plan to make sticky toffee pudding. Natasha, a good friend of ours, is a wonderful person who appreciates good food, especially the latter part of the meal viz. desserts, with oohs and aahs. A few years back some of us got together for dinner at a restaurant called “Blue Mango”. It was Natasha’s birthday. As usual she scanned the dessert section as soon as she got hold of the menu and her face lit up the moment she spotted sticky toffee pudding. Many laughs were shared over the meal and soon it was time to place the order for desserts.Orders were promptly placed and were executed in a random manner. Most of us digged in as soon as we got our desserts only to realise moments later that Natasha was yet to get hers. The guy waiting on us, realised that he had forgotten to mention that they ran out of sticky toffee pudding and she therefore had to choose something else. The disappointment on her face was so intense that I had to ask her over the next weekend and I made sticky toffee pudding for her, despite my busy schedule.

This time the plan to make this pudding somehow got postponed a few times.And finally when I started putting the ingredients together I realised that the girl at the supermarket till had forgotten to pack the Oman dates I bought. Hence I had to return to the supermarket and for my misfortune on my way back home a young boy on a motorbike grazed the right side my car. He was perhaps trying to squeeze through the limited space available on the right since a bus had blocked off any options on the left. To cut the story short,the minor accident held me up for the rest of the day and was in no mood to go ahead with the pudding that day thereafter. I finally managed to make the pudding yesterday. Yipee…

Sticky toffee pudding is an English steamed dessert consisting of a very moist cake with lots of dates drenched in toffee sauce. This is actually a cross between a cake and a pudding and is normally served warm with custard, whipped cream or vanilla ice cream, besides the toffee sauce.

According to Wikipedia it’s Francis Coulson, who with his partner set up the first country house hotel, created and served this pudding at his Sharrow Bay Country House Hotel. It looks like he got the recipe from Patricia Martin who published the recipe and served it at her hotel. Her son later told Simon Hopkinson, the food critic thst she got it from two Canadian soldiers who stayed at her hotel during second world war. The Canadian origin makes sense as the batter for the pudding is more similar to the American muffin rather than to an English sponge. Anyway it’s considered a modern British classic alongside the bread and butter pudding and Jam RolyPoly.

I used dates from Oman, which is one of the world’s top producers of dates. As an age old tradition Omanis plant a shoot of the date palm to celebrate the birth of a son.

I used 2 tablespoon of blackstrap molasses. Regular molasses or treacle can be used as well. If you find the flavour of molasses too strong replace it with honey or golden syrup. I used demerara sugar for the pudding and light brown sugar for the toffee sauce. If you prefer lighter coloured sauce use white refined sugar instead of brown sugar. Calorie conscious people can sustitute double cream with single cream.

To make the pudding lighter, separate the eggs and only beat in the yolks at the beginning. The egg whites can be whipped stiff separately and folded in as the last step.

Ramekins can be used to make individual puddings. I used an 8 inch square pan as soaking of the pudding with toffee will be easier. This pudding can be made in advance, and left at room temperature. Rewarm before serving. Can be kept in the refrigerator for a couple of weeks and warmed again just before serving.

My personal preference for a topping is the humble vanilla ice cream 🙂

~Min

Sticky Toffee Pudding

Recipe type: Dessert

Ingredients

For the pudding
225 gms Dates with stone
175 ml water
1 teaspoon Baking soda
175 gms All purppose flour
11/2 teaspoon Baking powder
¼ teaspoon Salt
85 gms Butter
140 gms Demerara sugar
2 Eggs
1 teaspoon Vanilla extract
2 tablespoon Molasses
For the Toffee Sauce
175 gms Light brown sugar
50 gms Butter
1 tablespoon Molasses
225 ml Double Cream

Directions

Stone the dates and chop them into tiny pieces.
Boil the water and add the chopped dates into the boiling water along with the baking soda and simmer for 3-4 minutes. Leave it aside to cool.
Preheat the oven to 180 degree celsius. Butter and flour an eight inch square baking pan.
Sieve all purpose flour with baking powder and salt.
Beat the butter in a medium sized bowl till creamy.
Add the demarara sugar and beat well till the mixture is smooth and creamy. Scrape the sides if needed.
Now add the eggs one at a time and beat well. Vanilla extract can be added now.
Once the mixture is beaten well, add the sieved flour in small quantities and beat mixture till well blended.
Mix the cooked dates pulp and the molasses and beat well till it is uniformly distributed in the batter.
Transfer the batter into the prepared cake tin and bake for 25-30 minutes, checking after 20 minutes. Keep a close watch after that and remove the pudding from the oven as soon as a wooden toothpick inserted comes out clean.
While the pudding is in the oven, make the toffee sauce.
When done, cool the pudding on a wire rack for 5 minutes.
After 5 minutes poke the pudding with a skewer and pour half of the warm toffee sauce all over the pudding.
Keep it aside for about 20 minutes.
Cut it into pieces and serve with some more toffee sauce and custard, whipped cream or ice cream as you wish.
To make the toffee sauce
Heat the butter and sugar till the sugar melts. Add molassess and simmer for a minute.
Add cream and simmer till it reaches the right consistency (similar to warm honey). It might take only 2-3 minutes. Leave it to cool.

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