I was rather late in making my fruitcakes in 2008. I barely finished 2 cakes before Christmas. The first cake is nearly all gone, and the second is maturing nicely – it received a second dousing of cognac today.

   My first effort    My second.

We have not tasted the second cake, but I hope it will be better than the first.

I was looking for something really unusual to cook with durian…and I found this delectable looking cake. 

Thanks to fatboybakes for this cake recipe, which I have modified ever so slightly!

 THESE GO IN

• 400gms of durian flesh, mashed.
• 250gms butter
• 1 cup sugar
• 4 eggs
• 1-1/2 cups flour
• 1/2 cup custard powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup poppy seeds
• 1/4 cup milk

DO IT THIS WAY

• Sift the custard powder, flour, baking powder and baking soda
• Soak poppy seeds in milk for at least one hour.
• Preheat oven to 175C.
• Cream butter and sugar, add eggs one at a time, until well mixed.
• Add durian puree, mix well.
• Stir in the poppy seeds mixture.
• Add the flour mixture, stirring until mixed.
• Transfer batter to 8" round tin, and bake for 50 minutes.
• Serve with fresh durian cream.

Durian Cream

• Whip 400gm of durian with 1/2 cup whipping cream

Please stop asking me to make pancakes for you…watch this video and make your own!!

You can try this recipe!

Ingredients

1 pint milk
2 eggs
1 tablespoon sugar
1 cup flour
1 teaspoon baking-powder
1 cup cream
pinch salt

Instructions

Sift flour, salt, and powder together; add to it eggs beaten with sugar and diluted with milk and cream; mix into thin batter.

Have small, round frying-pan; melt little butter in it; pour about 1/2 cup batter in it, turn pan round, that batter may cover the pan, put on hot fire; turn it and brown other side.

Butter each and roll it up; sprinkle with powdered sugar.

Serve or eat over the stove or sink. 

Pad Thai

• ½ pound dried rice noodles
• 1/8 inch wide Warm Water
• ½ pound shrimp, chicken, pork or combination
• ¼ cup fish sauce ¼ cup + 2 tbsp granulated sugar
• ¼ cup + 2 tbsp white vinegar
• 1 teaspoon paprika
• 4 green onions
• ½ cup vegetable oil (more if needed)
• 1 teaspoon chopped garlic
• 2 eggs
• ¾ pound bean sprouts
• ground roasted chilies
• ground unsalted roasted peanuts
• Lime wedges

Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients.

Peel and devein the shrimp leaving the tails intact (or remove if preferred). Slice chicken, pork into 1/8 inch strips 1-2 inches long.

Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside.

Slice green onions both the green and white parts, diagonally into 1½ inch long pieces. Set aside.

Heat a wok, add the oil and swirl over the surface.

Add the garlic and stir fry until light golden.

Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears.

Add the noodles and toss lightly to coat with oil and the distribute meat and garlic.

Add the fish sauce mixture and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.

Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok.

When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over. Continue the lifting and folding motion until the eggs are broken up and well distributed.

Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, still avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.

Take a large platter spread with bean sprouts (if you left them out above). Spread Pad Thai from wok over top.

Sprinkle ground chillies and ground peanuts over the top and squeeze lime over the top. Or serve toppings separately for each diner to add according to taste.