“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. It was just an experiment. The result was deeply, soul satisfying, smooth and beautiful texture; quite delightful for an eggless chocolate pudding. Using oats meant that it was gluten free too! Did I mention I put in some whole kumquats too? They added delightful citrus undertones! Hazelnuts and kumquatsLife has been busy as usual with annual exams on and the kids hungry ALL THE TIME! It’s a wonder they ever get anything else done because IMHO they are always eating! It’s also a wonder I get anything done at all because I am always in the kitchen.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Chocolate is one thing that needs to be on hand all the time. Chocolate everyday, and the savoury nibbles too. Store bought anything is a huge NO with the daughter, so I am BUSY!! It’s a double edged sword though. I love being in the kitchen, I get to experiment {read LOTS} …  yet on the other hand  I have time for nothing else!

Whole foodI’ve been diving into bags of oats of late. When it’s not oats, it’s amaranth flour, peanut flour, walnut meal and barley flour. Adds new dimensions to what you can do … and often what you cannot too! In a larger perspective, it helps you push your boundaries, something which I currently enjoy! The failures are there of course.

Hazelnuts & Vintage NutcrackerSo the pudding was meant to be just a chocolate pudding, but then along came Ruchira visiting from Islamabad. Among bagfuls of exciting stuff, she also brought hazelnuts. That was inspiration enough. Suddenly a Dark Chocolate Nutella Kumquat Pudding made more sense! Kumquats because they are in season and hanging heavy on the branches of my tiny tree!

HazelnutsThe rest of the day just went in trying to save the pudding from the ‘forever hungry for dessert at anytime of the day‘ kids, and attempting to shoot the brown in a nice way. Well, brown isn’t easy to shoot! I tried!

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} The Dark Chocolate Nutella Kumquat Pudding turned out heavenly good. Fuss free to make and eggless. I used oats instead of cornflour to thicken it and that paid off well. The texture was smooth yet had some viscosity maybe from the kumquats or possibly cooked oats.

Dark Chocolate Nutella Kumquat Pudding {GF Eggless} Everything about it was delightful. Scraping the bowl {or rather pottery mug} the lad asked several times if he could have more. “I can eat this forever,” he declared … and I rolled up my eyes! Thats how good it was!

[print_this]Recipe: Dark Chocolate Nutella Kumquat Pudding your picture

Summary: Dark Chocolate Nutella Kumquat Pudding turned out bowl scraping good. Deeply, soul satisfying, smooth with beautiful texture; is is quite delightful for an eggless chocolate pudding. Using oats meant that it ended up being gluten free too! Whole kumquats  added delightful citrus undertones! Serves 4-6

Prep Time: 5 minutes
Total Time: 20 minutes {plus chilling time}

  • Pudding
  • 500g 2% milk
  • 200g top of the milk cream {malai} or 250ml low fat cream
  • 30g cocoa powder
  • 40g oats, ground to fine meal
  • 100g dark chocolate, chopped
  • 100g brown sugar
  • 50g Nutella
  • 50g honey
  • 3-4 kumquats, halved, seeds removed {optional}
  • Topping
  • 50g Nutella
  • 50g roasted hazelnuts {or seasonal fruit, chocolate shavings etc}


  1. Place all ingredients in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken. Once it becomes as thick as a custard, take off heat, allow to cool, then puree with an immersion blender or blitz in a food processor.
  2. Strain and pour into serving bowls / glasses.
  3. Cool and then chill for 4-6 hours, preferably overnight.
  4. Top with a spoonful of Nutella and roasted hazelnuts, or fruit.


Don’t miss a post Also find me on The Rabid Baker, The Times of India

“Never doubt that a small, committed group of people with pies can change the world.
Indeed, it is the only thing that ever has.”
Subcommandante Tofutti

Wholegrain Chocolate Nutella Whoopie PiesWholegrain Chocolate Nutella Whoopie Pies …  come December and the Daring Bakers challenge to end 2013 was to bake whoopies. Given all the frenzied baking over Christmas, these were fun. Whoopies always are. Relaxed, super creative and ‘in sync with the holiday season‘, they were a wonderful pick to end the year!

Wholegrain Chocolate Nutella Whoopie Pies

The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”

Wholegrain Chocolate Nutella Whoopie Pies I still remember my first whoopies, Oatmeal Nutella Whoopie Pies adapted minimally from a great recipe from Ree @ Pioneer Woman. Those were a big hit with the kids and adults alike. At the time Mr PAB did say they were oversweet. I reduced the sugar this time around. They were perfect!

Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling. According to Wikipedia, Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. It is also Maine’s official state treat. The traditional Whoopie pie consists of a chocolate cake and a vanilla marshmallow filling, but pumpkin and gingerbread cake is also common enough. 

Wholegrain Chocolate Nutella Whoopie Pies Onto this challenge, I knew I was going to go wholegrain, so half my work was cut out. I based my recipe on the Oatmeal Nutella Whoopie Pies measurements, changing a few bits and bobs here and there. It worked quite well actually. The Wholegrain Chocolate Nutella Whoopie Pies began disappearing at an alarming rate!

Wholegrain Chocolate Nutella Whoopie Pies Of course they aren’t as light, cakey and airy as all purpose flour whoopies. These are heavier to bite, more earthy, more rustic and definitely more healthy. I was glad I did the challenge pretty early in the month with red and green firmly in place. Later, each day raced into the next, the month literally galloping towards the end.

Wholegrain Chocolate Nutella Whoopie Pies One look and bite into the whoopies and both kids {and Mr PAB} exclaimed, “You’ve made these before!” Bravo to good food memories! I had made my first whoopie pies back in May 2012 fresh from an invigorating trip into Old Delhi, one of my favourite places to be in. Time flies ….

It’s difficult to believe the year’s almost drawing to an end. December has almost vanished. It’s been a busy year. Being a Daring Baker is always a positive part of every year, though losing our co-founder Lis unexpectedly left us crestfallen. Knowing her, she would like the whisks in the kitchen to mix non-stop. Through these challenges, her spirit lives on.

Daring Bakers 2013 challengesThe challenges I have enjoyed through 2013 include Dark Chocolate Beetroot Cake with Peanut Butter FillingSwedish Prinsesstårta Cupcakes, Mango Pastel de Tres Leches or Three Milk CakeMomofukus {Infamous} Crack PieSavoury Phyllo Pot Pies and Rye Cheddar Crackers & Pizza Dough Crisps.

Do stop by here and check out some real cutie pies the talented Daring Bakers are whooping with! Thank you Bourbonnatrix for the fun challenge. Thank you too Ivonne of  Cream Puffs in Venice for hosting this fab kitchen!!

[print_this]Recipe: Wholegrain Chocolate Nutella Whoopie Pies
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Summary: Earthy, rustic and definitely more healthy that the normal whoopies, these Wholegrain Chocolate Nutella Whoopie Pies are worth the bite. If you don’t have Nutella on hand, you could do a peanut butter or salted butter caramel filling instead. 

Prep Time: 10 minutes
Total Time: 40 minutes

  • 75g unsalted butter, room temp
  • 175 g vanilla sugar
  • 1 egg
  • pinch salt
  • 1tsp baking powder
  • 2 tbsp boiling water
  • 1/2 tsp baking soda
  • 100g whole wheat flour
  • 100g rolled oats
  • 25g cocoa powder
  • 50g dark chocolate, chopped
  • Method:
  1. Place the wholewheat flour, oats, baking powder, cocoa and chocolate in bowl of food processor. Blend to fine mix. Reserve.
  2. Beat the butter with sugar until light and fluffy. Add the vanilla extract, egg and salt and beat again.
  3. Mix in the baking soda into the boiling water. Beat into the butter mixture.
  4. Fold in the dry mix.
  5. Measure out tbsp scoops onto a prepared baking sheet.
  6. Bake at 180C for 30 minutes / until slightly firm to touch.
  7. Cool completely on racks and then sandwich with Nutella.


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Also find me on The Rabid Baker, The Times of India

‘Life is a bowl of cherries.’

Nutella & Fresh Cherries Chocolate TartIt’s May with Megan, my secret partner for the month @ The Secret Recipe Club, the brainchild of the very talented & sweet Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. It’s a secret, so don’t tell them you are making something from their blog!Nutella & Fresh Cherries Chocolate TartI was thrilled to find my April Secret Challenge recipe picked by The Pioneer Woman in her post Web Deliciousness: Strawberries!

Ree was generous with her words. She said “Old Fashioned Eggless Chocolate Cake with Balsamic Strawberry Cream Filling by Passionate About Baking. This is the first time I’ve seen this food blog and the photos are just spectacular, not to mention the treats themselves. Wow.”, and then went on to add another of my posts in the round-up to say”Whipped Strawberry Curd Cream Tartlets with Walnut Shortbread Crust. My, oh my. I don’t know what to say.”

Featured on The Pioneer WomanI love Megans blog Megans Cookin’Sweet, Savoury, Simple goes the tagline. Her blog is delicious and we are addicted to her chocolate chip oatmeal snack bars; these are a weekly bake in our home. I have tried them in numerous avatars, with different flour substitutions like whole wheat and buckwheat {in addition to healthy oats in there}, and with different conserves, jams etc {homemade bitter orange marmalade, homemade strawberry vanilla bean conserve, blueberry conserve} …Marmalade Oat Energy Bars… with chocolate chips, with dark chocolate on top, without dark chocolate on top. They are THAT POPULAR at home and the kids love them! I had made a batch the morning I got a mail from Amanda telling me my secret partner was Megan. Could Amanda have guessed what I had just baked? I couldn’t post the same bars again as I have already done so on PAB. I hadn’t slathered them with dark chocolate this time because the weather is really hot, so I thought I’d use them some other way!Nutella & Fresh Cherries Chocolate TartHere’s what I did. I ran about 5-6 energy bars in my thermomix and got fine biscuit crumbs. My plan was to use them as a sweet tart base, with a cherry pie filling as cherries are in season here and very very tempting to use! Thought I’d do a bittersweet chocolate filling as in this Bittersweet Chocolate Marquise with Crème Chantilly & Balsamic Cherry Sauce I had recently made.Nutella & Fresh Cherries Chocolate TartThat morning, an ardent local baker, the sweet Nidhi, messaged me literally begging me for a vegetarian something after she had drooled over the Bittersweet Chocolate Marquise. She’s allergic to eggs; I just had to oblige this lovely girl. {BTW, Nidhi, just finished reading the book you got me, and I loved it!}Nutella & Fresh Cherries Chocolate TartSo the filling was rapidly reworked to accommodate Nidhi and her no egg request. You will not believe how delicious this turned out to be!! Finger-licking good, and well set too. Chocolate and cherries, like chocolate and strawberries, are a combination made to please the spirit!Nutella & Fresh Cherries Chocolate TartFor folk with egg allergies or for a vegetarian version, I have an eggless tart recipe in this Whipped Strawberry Curd Cream Tartlets with Walnut Shortbread Crust. You could also use graham crackers or digestive biscuit crumbs.Nutella & Fresh Cherries Chocolate TartTake a look at the cross section. A filling that was smooth, luscious and sang the dark chocolate cherry song out loud! The diva on diet begged for more, and adamantly had two helpings despite being literally hit on the head and reminded of her diet! The son charmed his way to seconds! The base was full of chocolaty goodness too … a winner of a tart!Nutella & Fresh Cherries Chocolate TartThis time I didn’t cook the cherries into a sauce. I barely simmered them in brown sugar and balsamic vinegar for 1-2 minutes, just to soften them and to help get them a glazed look, then fished them out of the sauce and cooked the syrup to a thick reduction. Oh, I added a dash of lime juice as well to give it a kick. Worked nicely!Nutella & Fresh Cherries Chocolate Tart



[print_this]Recipe: Nutella & Cherry Chocolate Tart
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Summary: A vegetarian filling /chocolate tart filled with deeply luscious dark couverture chocolate and nutella.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 1 sweet chocolate tart base, 9″ {recipe follows, or premade etc}
  • 500ml low fat cream, room temperature
  • 200gms dark chocolate {I used 55% couverture}
  • 2/3 cup Nutella
  • 2 tbsp cornflour
  • 100gms fresh cherries, pitted, halved


  1. Mix cornflour in 1/2 cup low fat cream.
  2. Place remaining cream, dark chocolate and Nutella in a heavy bottom pan, and simmer until the chocolate melts, stirring constantly.
  3. Add the remaining cream & cornflour mix and continue to stir until mixture thickens to a batter like texture, thicker than flowing custard.
  4. Cool for about 30 minutes. Sprinkle baked tart shell with the pitted and halved cherries. Pour the chocolate mixture over this, level out and chill for at least 3-4 hours, until set. Pour the balsamic cherry topping over, chill for another 30 minutes, remove from pan and serve.

Recipe: Chocolate Tart
Prep Time: 15 minutes
Total Time: 40 minutes

  • 5-6 energy bars {recipe here}, powdered in processor
  • 50gms unsalted butter, melted


  1. Preheat the oven to 180C. Keep a 9″ round tart pan with a removable base ready.
  2. Mix the cookies crumbs and butter.
  3. Turn out into a 9″ tart pan and pat out evenly to cover the base and work into the sides. Mine was uneven on the sides, but the filling merged in later. {Also was not roll-able maybe because of the intense heat}
  4. Bake for about 30 minutes. Cool completely on rack. It will firm up when cool. Loosen the shell, and leave it in the tart pan.

Recipe: Balsamic Cherry Topping
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Prep Time: 10 minutes
Total Time: 10 minutes

  • 100gms fresh cherries, pitted
  • 50gms brown sugar
  • 1 tbsp balsamic vinegar


  1. Place all the ingredients in a saucepan and simmer for a minute
  2. Remove the cherries to a bowl, and continue to cook the syrup until reduce and thick. Pour the syrup over the cherries, and cool completely.


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Also find me on The Rabid Baker, The Times of India

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