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My recipe for this Mauritian old school recipe was among the first I posted on this blog some 8 years back. The warm sticky pudding, known as poudine dipain, fondly brings back memories from one’s childhood, possibly involving siblings fighting over the largest piece. With more mothers joining the workforce, the art of making homemade treats for kids as they come back from school has slowly faded away. To keep our lepok lontan traditions alive, I wanted to share this classic recipe from Confessions of a Foodaholic where Sharmeen passes on her dad’s poudine dipain through simple fail-proof instructions. Because I cannot imagine my poudine without its caramel base, I felt compelled to tweak the recipe and swirled my pan with a good measure of caramelized sugar before pouring in the batter.



2 baguettes or 4 pains maison

2 cups full cream milk powder

1 cup granulated white sugar

125g butter, room temperature

1 teaspoon vanilla extract

4 cups cold water


  • Cut the baguette or pain maison into thick slices and leave to soak in cold water for about 1 hours.

  • Remove from water and drain well to remove any excess of water. Place in a bowl and mash slightly.

  • Add the milk powder, sugar, vanilla extract and mix till evenly combined. Stir in the softened butter.

  • Transfer the pudding mixture to a lightly greased round pan and top with almond flakes if desired.

  • Either bake the pudding in a preheated oven or cook it in bain marie until the surface is almost set.

  • Bake at 200oC for 45 minutes until golden or cook in bain marie for 1 hour, checking for doneness.

  • Leave to cool completely before unmolding on a serving plate and cutting into slices. Serves 8-10.

  • To make a caramel base for the pudding, coat bottom of the pan with melted sugar before baking.

Poudine Dipain/ Bread Pudding

Flan makes a delightfully elegant summer dessert without all the effort and expenses you would normally incur in the creation of something way more complicated but with no guarantee of turning out the way you want it. Flan spares you the pain of spending hours planning, baking and assembling; you can actually just whip it all together well in advance and whip it out at the very last moment and still expect a pat on the back for your culinary flair. Taken from Kitchme, this Spanish flan ditches the regular milk and eggs custard to derive its rich, velvety smooth texture from a mixture of condensed and evaporated milks. My tin of condensed milk had an almost dulce de leche consistency, which added to the pronounced caramel flavour I was hoping for in this simple yet ‘sophisticated’ dessert.



1 cup white granulated sugar

3 large eggs, room temperature

1 can (14 ounce) sweetened condensed milk

1 can (12 fluid ounce) evaporated milk

1 tablespoon vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C). Place a medium saucepan over medium-low heat.

  • Melt the sugar in the pan until liquefied and golden in color. Be very careful when handling syrup.

  • Pour hot syrup into a 9 inch round glass baking dish, turning to evenly coat the bottom and sides.

  • In a large bowl, beat the eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.

  • Pour egg mixture into the baking dish and cover with aluminum foil. Bake in oven for 60 minutes.

  • Let cool completely. To serve, carefully invert onto serving plate with edges when completely cool.

Spanish Flan

After driving a Honda hatchback for years, it was instinctive to opt for the same make when I had to choose the new family car. My new Honda Jazz, freshly delivered from E.A.L Man Hin, has everything we have been used to in my first Honda so it was not difficult to get used to. The titanium colour though less fiery than the red one, gives a glossy finish while the newly designed bodywork has a more aggressive look with “a bold front grille, sculpted bumpers, and strong, sweeping lines”. The spacious interior offers comfort and enough room to carry whatever I need securely.

Honda Jazz

To welcome my new car home, I chose to bake a small celebration cake with these new caramel fudge chips from the Vahiné baking range. This Moelleux au Caramel taken from their website uses a good measure of caramel spread of the same brand along with the pépites for a really intense flavour. The addition of heavy cream to the cake batter gives it the characteristic moelleux texture so do not skimp on this essential ingredient.



3 eggs, room temperature

100g caster sugar

125ml heavy cream

180g all purpose flour

1 teaspoon baking powder

100g caramel spread

100g butter, salted

100g Fudge Caramel chips


  • Preheat the oven to 180°C. Beat sugar and eggs in a large mixing bowl until fluffy.

  • Add heavy cream and whip for another minute. Combine flour and baking powder.

  • Carefully fold in the flour mixture, followed by melted butter and caramel spread.

  • Fold in the caramel chips and transfer batter into a greased and floured Bundt pan.

  • Reduce oven temperature to 160°C and bake for 30 to 35 minutes till golden brown.

  • Cool in pan for 15 minutes before turning out on a rack to cool completely. Serves 8.

Welcoming the new Jazz

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