Monthly Archives: May 2013

Prosięta w kąpieli czyli ‘Pigs in the mud’ cake


Fudgey, chocolate cake 🙂 (the design is not mine but the making of is!)


For the cake:

225g flour
350g  caster sugar
85g cocoa powder
1,5 teaspoon baking powder
1,5 teaspoon bicarbonate of soda
2  eggs
250ml milk
125 gram butter
2 teaspoons vanilla extract
250ml boiling water

For the cake filling (actually this can be practically any cream/jam filling)

2 pack vanilla pudding

3/4 liter milk

100 gram butter

For the piglets:

1 pack pink marshmallows

2 tablespoons water

300-400 gram caster sugar

For the fence:

10 kit-kats

For the ‘mud’ 

1 pack instant chocolate for cakes (use as per instructions on the packet)


Mix all the ingredients, except of water, until smooth. Start adding water, in small amounts and keep on mixing. At the end the mixture will be very liquid. Fill the baking tin (remember to place baking paper first) and bake in 170 degrees for approx. 40 mins. The cake should raise and the skewer should come out rather clean. Leave aside to cool. Divide into two parts, and make sure these are cooled down too before adding cream  layer.


Boil milk with pudding powder and butter on a very small heat. Keep on stirring all the time until the mixture becomes very dense. Add a few drops of vanilla extract. Leave to cool down and smear on the cake.


Prepare two small skillets: fill the first one with water and bring it to boil. Place the second skillet on the top of the first one, add 2 tablespoons of water and add marshmallows. I added a couple of raspberries for a nicer color. Keep on stirring until the marshmallows are completely melted. Take the skewer off the heat and start adding caster sugar – keep on mixing. When the mixture becomes dense enough, take the paste out of the skewer and add as much caster sugar as it absorbs. The paste should look like this:


The paste is very sticky and melts easily. So after forming the pigs it’s better to put them into the fridge until the cake is ready – otherwise they’ll melt down.


Once everything is ready start assembling the cake:




I had to use the toothpicks to keep the pigs stable as they were swimming away in the melted chocolate. After a few hours in a fridge I took them off – and pigs got more solid as well.


Rhubarb Pie



I always make short pastry myself and according to 3-2-1 rule:

3 parts flour
2 parts butter
1 part sugar

For the medium size and rather thin pie I used:

3oo gram flour
200 gram cold butter
100 gram brown sugar (better caster sugar but I didn’t have)
300 gram rhubarb (peeled and sliced)
2 eggs
1 teaspoon baking powder
pinch of salt
handful blackberries
2 tablespoons white sugar

Mix flour with baking powder, salt and 100 gr sugar. Add 1 egg and 1 egg yolk (keep the egg white for later). Chop in cold butter and use a wide-blade knife to chop until very small crumbles of butter are created. The point is to cut the kneading time to minimum. Knead only as much as necessary for the dough not to be falling apart and move to the fridge for an hour.

In the meantime cut the rhubarb and add 2 tablespoons of sugar and set aside for 1 hour – the rhubarb slices will release juices by that time.

Take the dough out of the fridge and divide into 2 parts 2/3rd for the bottom and 1/3rd for the top.
Roll out the dough (not too hard, it’s even better to use just hands to place small chunks on the baking tin) and place in the baking tin on, a baking paper. Fill the tin with the rhubarb and blackberries. Add some 1 tablespoon of sugar, if the fruits are too sour. Roll out the remaining dough and cover the tin. Beat slightly the egg white and brush it over the top of the pie. Bake for 20-30 mins in 180 C degrees.