Peanut Butter & Jelly Victoria Sponge | Nigella’s Victoria Sponge Cake Recipe

peanut butter & jelly victoria sponge cake

The classic Victoria Sponge has been on my to-do list for a while, and I don’t know how many times I have thumbed through the recipe in my copy of How To Be A Domestic Goddess. I made a practice cake last month just to test it out, and it was quite nice.


Last week I was on a cake making spree. I used a lemon I found at the local market to make a quick lemon & vanilla loaf. I made a chocolate and olive oil cake. And then I set my sights on the Victoria Sponge again.

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Gooey Deep Dish Chocolate Chip Cookies | Soft Chocolate Chip Cookie Recipe

The chocolate chip cookie. It may be the plain Jane, the everyday cookie, the cookie which even has the capacity to elicit a yawn in the age of boutique cupcakeries, dessert bars and bespoke macaron makers.

But a good, warm, chewy chocolate chip cookie…can really do no wrong. Even the most persnickety of dessert snobs will agree that a well-made chocolate chipper hits all the right spots. It may not have the exotic charm of an ispahan macaron or require deft skills, but it is a dessert to be loved and revered just as ardently.

I think that is what makes the chocolate chip cookie so appealing to me- there are no hard and fast rules; you can play around with flavours and ingredients and still call it a chocolate chip cookie.

Deep dish chocolate chip cookies

♥ The chocolate chip cookie is not going to kick up a fuss because the air is too humid (like a macaron.)

♥  It doesn’t have to compete with a frosting, or rely on one to make it complete (like a cupcake.)

♥  You can carry them in a ziplock in your handbag from Frankfurt to Bombay and re-discover them, still intact and just as delicious, 2 days later. (Yes, I am referring to myself.)

These cookies are what I expect a perfect chocolate chip cookie to be: a little firm, a little cakey, delightfully chewy and with chocolate chips that are melting as you bite in. (There, I had my Nigella moment. Done. Dusted.)

ingredients for deep dish choc chip cookies

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Chocolate Orange Popsicles, For The Kid In All Of Us | Chocolate Ice Pops Recipe

These chocolate ice pops don’t look as good as they taste, but if you’d like to take my word for it…trust me, these are yummy!!

I love popsicles. Fudgsicles, to be more precise. They were one of my favourites things to eat as a kid because:

  1. They’re chocolatey!
  2.  They’re ice creamy!
  3. They’re on a stick!!

And for my 6-year-old self, that was the bees’ knees.

Though I love ice cream pops, I’ve steered away from mass manufactured ice cream pops and ice lollies of late because now they taste kind of bland and inauthentic. Not creamy like an ice cream pop should be.

I was browsing through Sorted Food and chanced upon this recipe. (Seriously, I love the Sorted Food boys. They are so much fun!) And since it happened to use the combination of orange and chocolate, I bookmarked it to end this week.

chocolate orange pops

My sister-in-law-gave me these really pretty popsicle moulds, shaped like leaves. Unfortunately, I did not pour enough of the ice pop mixture into the mould, which is why the pop appears a little stunted.

I followed the Sorted Food recipe almost verbatim, except that I left out the butter. All you have to do is combine milk, cocoa powder, chocolate, orange zest and some cornstarch in a saucepan, till you get a really thick hot chocolate mixture.


You can see how glossy that mixture is- the consistency is somewhere between a thick hot chocolate and a pudding. The aroma is gorgeous :)

chocolate milk mixture for ice pops

Pour into popsicle moulds, wait patiently for it to freeze well, and you are done!

chocolate pops in mould ready to freeze

CHOCOLATE ORANGE ICE POPS (Adapted from Sorted Food.)


  • 1 cup milk
  • 25 g dark chocolate
  • 3 tablespoons castor sugar
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon cornflour
  • 1 teaspoon orange zest
  • 1 teaspoon orange marmalade


  • Whisk all the ingredients together in a heavy-bottomed saucepan.
  • Place it on the stove and heat gently, stirring occasionally until the liquid begins to simmer.
  • Simmer for 2 minutes until the mixture thickens, somewhere between a thick hot chocolate and a chocolate pudding.
  • Allow it to cool (Very slightly! You don’t want a skin forming or any clumping) and pour into popsicle moulds.
  • Freeze for several hours (I left mine overnight; but a minimum of 4 hours is required!)
  • Dip in warm water to loosen the mould and enjoy!
baby eating ice pops

Well, someone approved