Montag, 28. November 2011

glazed swede

I started this blog after I got into the finals of a recipe competition with a recipe for swede. When I grew up, swedes were as big as babies´ heads, my dad used to take them outside to chop them up with an axe, no kidding. But there was only one way to eat them. Cooked with potatoes and carrots and mashed up. I used to like that. Well, I still do. Without the sausages that went with it. But this turned out nicely as well -

1 medium swede, cut into thin strips
2 tbsp oil
1/2 tsp salt
1 tsp ground cardamom
1tbsp orange marmelade, or grated orange rind
1 tbsp palm sugar, grated
plenty of freshly ground pepper
dash of lemon or orange juice
2 tbsp roughly chopped pistachios

Heat the oil in a non-stick pan. Fry the swede for a few minutes, then add the salt and cardamom. Continue to stir-fry, then add marmelade and sugar. Stir-fry and allow to caramelise. Keep stirring until cooked, then season with pepper and lemon juice. Garnish with pistachios to serve. Goes nicely with couscous.

Dienstag, 15. November 2011

super moist everyday bread

I´ve come across the idea to grate apple into bread dough a few times, but couldn´t quite imagine how it would turn out. Today, I just asked my four-year old if she wanted to grate an apple into the dough, and she said yes, and then she said, no, two. Well, one big and half a medium sized apple went into the dough… and it turned out so nicely! Super moist with not exactly a fruity undertone, but there is definitely a special something in the taste…

250g wholemeal bread flour (I like to use spelt)
250g white bread flour
1-2 large apples, finely grated
2 tbsp oil
1 tsp salt
1 tsp sugar
2 tsp dried fast-action yeast
4 tbsp sesame seeds

Mix flours, sesame and yeast. Mix in sugar and salt. Add the grated apple, then keep adding lukewarm water to the dough until it comes together. Allow to prove in a warm place, shape into a loaf, allow to rise again, then bake for about 40 mins at 200 degrees. Put a heatproof bowl of boiling water into the oven while baking if you want a nice crust.

Now that I´m back at making bread, I can justify the acquisition of an oven stone :-).

Sonntag, 13. November 2011

the rest of the pumpkin

… went into pumpkin and chocolate chip cupcakes with cinnamon icing from Vegan Cupcakes take over the world. Their were really nice. I used vegan chocolate chips from Plamil, such a chocolaty treat! And the final cupful of mashed pumpkin went into some pumpkin scones. Again, nice. Although I made some roasted pumpkin as well, I think now I have to go on a pumpkin holiday for a while.

Dienstag, 8. November 2011

basic bread with pumpkin II

Today I discovered that the pumpkin in the fridge was showing warning signs of imminent decomposition, so I decided to use it. And since we were almost out of bread, I made a different type of pumpkin bread (and cooked and mashed the remainder of the Halloween pumpkin for use later this week).

300g strong white flour
300g strong wholemeal flour
3 tsp quick action yeast
2 tsp salt
300g grated pumpkin
about a cup lukewarm water
3 tbsp oil

Combine the dry ingredients, mix in the pumpkin and add oil and water to make a workable dough. Allow to rise until double in size, then shape into a bread, dust with flour. Allow more rising time while oven is heating up to 200 degree. Put a heat-proof bowl of hot water into the oven while baking the bread, and bake for about 35 to 45 minutes until lightly browned on top and sounding hollow when tapped underneath. Ah, the smell of freshly baked bread!

Montag, 7. November 2011

basic bread with pumpkin

my dear husband bought a massive pumpkin for carving, but what do you do with the pumpkin head after Halloween is over? I did not want to let it go to waste, so I grated some into one kind of pumpkin muffins, cooked the mash posted earlier, and still had mashed pumpkin left. In fact, I still have about half the pumpkin sitting in the fridge waiting to be used…
But the idea to just put some of the mashed pumpkin in a basic bread turned out really nice!

Here's what I did:
500g white bread flour
250g wholemeal spelt flour
3 tsp quick yeast
2 tsp salt
1 tsp sugar
3 tbsp oil
1 cup mashed pumpkin (or as required)
2 handful pumpkin seeds (optional)

Mix the flours with yeast, salt and sugar. Add the oil and pumpkin until a dough starts to form. Once you´ve got a nice workable dough, knead in the pumpkin seeds. Allow to rise, form into a bread and put into a greased bread pan or onto a greased baking sheet. Give it more time to rise while oven is heating up to 200 degrees, then bake for about 45 mins or until it sounds hollow when tapped underneath.

Freitag, 4. November 2011

going vegan?

When I recently did the Vegan Society's Vegan Pledge for a month, I really thought Veganism was not for me. At least not at the moment. As I have been writing before, I felt not ready for the implications of a truly vegan lifestyle, and I had certain qualms about some products etc. While I am far from having these resolved, I was astonished to see how small the step from my current vegetarian diet to a vegan diet was. And now they sent me the book "vegan stories". Reading all those stories, I realised that being vegan is what I have to work towards. Why? Unlike many people in those stories, I can't say I am that crazy about animals. But I have always felt an intrinsic connectedness with all of nature, which recently has received a more compassionate undertone with my becoming buddhist. So, those stories about the dairy and egg industry on our veg box's newsletter, ironically meant to convert people to buying organic dairy and egg (and sadly, meat), lodged in my mind and heart, and here we are... Much like my decision to finally go vegetarian was somehow "emotional" after I had my first baby, this seems the same - and like with so many things in my life, it feels like a necessary thing that follows naturally from where I am headed.
I have tried to vanish into thin air for years, but it didn't work, so now I have to find alternatives to tread lighter on the planet and to live more ethically. It feels like a futile attempt, but one that I have to make. Somehow I believe, no, I know, that even trying, making that attempt will be better than just to give up in the face of the odds. I know that I will not be able to make only "ethical" consumer and behaviour choices , I'm not enlightened. I won't always know where my food comes from. I can't grow it myself, or only to a limited extend. I can't buy only local, only seasonal. It will require the extra effort to find, e.g., shoes that are not leather but are also not the hazardous-waste kind of "plastic" shoes. I have yet to make up my mind about honey and beeswax, which I consider fantastic natural products, plus bees are needed to give me much loved and needed fruit... I am wary of taking supplements to make sure I get enough iron and Vit. B12, but it seems a small price to pay in order to avoid inflicting suffering. And that brings me to the Buddha. No, he wasn't, in all likelihood, vegan. But in his days, I assume, there was at least no large-scale industrial production of dairy products, so the overall impact on the planet etc. was so much less. Plus, he only ate one meal a day, reducing his need for resources, considerably. True, I find the prospect of carrying my resolve through quite daunting. But then in my heart I know there is no other way. I will probably do it gradually, if only to accustom my surroundings with the fact. I was equally "scared" of becoming a vegetarian, worrying about what my friends and families would say, but at that point 4 years ago, I simply had to do it. And so I know, I can go vegan, too.

seasoned pumpkin mash

Yesterday, we had quite a feast. We had some milk that was about to go bad, so I had made some paneer (bring milk to a boil, add lemon juice or vinegar to curdle, take off heat, strain through a cheese cloth, wash with fresh water, press wrapped in the cheese cloth under a weight such as a pot filled with water) the night before. I used that in a curry which we had with rice and this really amazing mash - it was Halloween so we have pumpkin to use up:

500g pumpkin, diced and roasted or boiled, then mashed
2 tbsp oil
1 hot green chilli, minced
generous tsp fennel seeds, crushed
half tsp cardamom seeds, crushed
salt to taste
3 tbsp brown sugar or jaggery
juice of half a lemon
desiccated coconut for garnish

Heat the oil, briefly fry chilli and crushed seeds. Add the pumpkin, salt and sweetener. Stir to heat and thicken. Stir in lemon juice and garnish.

Mittwoch, 12. Oktober 2011

vegan pancakes

One of my biggest and most pleasant surprises when doing the Vegan Pledge was how easy it was to make vegan pancakes without egg-replacer that were simply amazing. Of course I knew the South Indian Dosa, which is normally vegan, comes in a thousand local varieties and is utterly delicious, but normally rice-based. Plus, most varieties need to ferment at temperatures not reached in our parts of the world.
The following is a savoury adaptation of the pancakes in Vegan with a Vengeance and should roughly feed 4.

300g chapati flour or plain wholemeal flour
4 tsp baking powder
2 tsp salt
4 tbsp oil plus extra for frying
300 ml soy milk
300-400ml water, depending on whether you want thick (American) pancakes or thinner ones.

Mix all. Allow to stand for 10-30mins before frying. I kind of assume you know how to make pancakes, so I'll skip the rest. We had some leftover veggie bolognese with it last night, but any savoury filling is nice. Or just plain with a knob of butter.

Montag, 10. Oktober 2011

Curried fried rice

With my nose in a vegetarian Thai recipe book and my hands in our almost empty veg box, this was the result.

2 leeks, trimmed and cut into thin slices
2-4 garlic cloves
3 tbsp oil
cooked rice for 2 (1 cup uncooked), fragrant Thai, jasmine or basmati would be best
2-4 tsp curry powder
1 tsp grated palm sugar
3-4 tbsp soy sauce
dash of pepper
3 tbsp desiccated coconut

Heat oil in non-stick pan or wok. Fry the leeks and garlic until leeks start to soften/brown. Add rice and curry powder, fry for 1-2 minutes. Add the rest of ingredients and stir till heated through.
If you´re feeling fancy, dry roast the coconut until slightly browned and sprinkle over rice before serving.
Decorate servings with rings of spring onion and thin slices of cucumber. Though I have to say that I´m not a great food decorator unless it is cupcakes…

Vegan ginger cake

Plummeting temperatures and cold winds have me yearning for warming foods. Uncomplicated cakes like this one. Adapted from the "Veggies Scoffer".

375g plain flour or mix of wholemeal and plain
2 tsp baking powder
230g muscovado sugar
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
180ml sunflower oil
1 1/2 tbsp cider vinegar
2 tsp vanilla essence
400ml soya milk

Mix dry ingredients. Mix wet ingredients. Mix both together, pour into square cake tin and bake at 175 degrees for about 40 mins.
Cool and frost with vanilla frosting (see vegan chocolate cake). Decorate with glacé ginger pieces.

Dienstag, 4. Oktober 2011

Squash and savoy cabbage with pasta

I wasn´t sure the combination would work, but we thought it did rather well. Fitted the autumnal day.

Squash and savoy cabbage

1 onion, chopped (actually, this is entirely optional)
3 tbsp oil
2 cloves garlic (always tastes lovely with squash)
1 medium onion/acorn/hokkaido squash or butternut, cubed (you would need to peel the bn but not the onion squash)
1 medium head savoy cabbage
salt and pepper to taste

Heat the oil and gently fry the onion. Add the garlic and gently fry that, too. Add the squash pieces and fry some more. Add the cabbage (you may have to do that in batches), continue stirring. Add salt and pepper and possibly a dash of water to get the cabbage fully cooked. Serve over farfalle with some ricotta, crumbled feta or parmesan, if you like.

Sonntag, 2. Oktober 2011

vegan chocolate cake with vanilla icing, easy veg chilli

So, here's another cake we made for yesterday. I am really pleased to have acquired the skill of making egg and dairy free cakes without egg replacement that are light and lovely. Thank you, Vegan Cupcakes take over the world!

For a small square cake tin:
2 cups soy milk
2 tsp apple cider vinegar or lemon juice
1 1/2 cups sugar
2/3 cups oil
2 tsp vanilla extract
1 tsp almond extract or chocolate extract
2 cups plain flour
2/3 cups cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 175 degrees and grease/line your cake tin.
Mix the soy milk with the apple cider and keep aside to curdle. Then mix in the oil, sugar and extracts with this.
Sift all the remaining ingredients into a large bowl. Pour in the liquid and mix until well combined. Do not overmix, a few lumps are ok!
Bake for 45 mins or so until a toothpick comes out clean.

For the icing:
1/4 cup veg shortening
1/4 cup margarine
1 3/4 cups icing sugar
1 tsp vanilla extract
1/8 cup soy milk

Beat the softened fats till combined and fluffy. Add the sugar (best done in batches), continue beating. Add vanilla and soy milk and beat for another 5 mins or so. Spread onto cooled cake. I decorated this with some toasted desiccated coconut.

I really did not feel like making a fuss of cooking tonight, so I put some spuds in the oven. The kids just want butter with them, but I wanted something a bit more substantial (they tend to eat so many potatoes that mummydaddy need some add-on). So I made the easiest chilli ever. I usually cook with fresh ingredients, honestly!

 2 tbsp oil
1 medium onion, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cinnamon
1 tsp sambal oelek (I didn´t even bother to chop a fresh chilli)
1 can chopped tomatoes
1 can kidney beans
1/2 can sweet corn
salt to taste

Sweat the onion in the oil. Add the spices until fragrant. Pour in the entire contents of the cans (i.e. do not drain the beans). Bring to the boil and simmer until potatoes are done. This made my chilli nice and thick, but top up with water if you are dealing with giant spuds or want a thinner consistency.

Stuff of Life: Sweet Bread (sunwheel) and Apple Flan

Every year, there is a festival in the park where we live. It is a wonderful celebration of the community we have. Yesterday was glorious, such a warm and sunlit day! There always is a breadmaking competition, because the park used to be the site of a bakery, and though my spelt sunwheel did not win, I am posting the recipe, plus the cakes we made for the Residents' Association Cafe.

The bread is based on Ingrid Früchtel´s Grosses Vollkorn Backbuch. She never uses sugar, though, but I don´t like to bake with honey, as I believe it is not good to heat honey too much (Ayurveda). And of course I mess around with the recipes... But this is what I did.

Sweet Spelt Bread

3 tsp dried active yeast
200ml lukewarm milk
150g soft butter
100g sugar
1 egg
grated zest of 1 lemon, or 1/2 tsp ground cardamom
250g wholemeal spelt flour (I love to grind spelt freshly in my kitchen mill, but spelt grain is hard to come by in this country)
250g plain or strong white flour

Mix dry ingredients including yeast. Add milk, butter and beaten egg. Knead into a dough. Actually, I did follow the recommendation and put it in the fridge overnight. This lets the dough rise ever so slowly, resulting in a nice, fine-pored dough that is easy to manage. Whatever way you do it, once it is risen, form into whatever shapes you fancy. The book has some really nice ideas for ancient bread-shapes. Bread magick!

These were the sunwheels and yulebread we made for christmas last year. I`ll supply a drawing of the sunwheel at some point...

Brush with a little beaten eggyolk mixed with 1 tbsp water and drizzle with slithered almonds or poppy seeds if you fancy. Oh, and bake at 200 degrees in a preheated oven for 35 to 45 minutes or until lightly browned on top and sounding hollow if tapped underneath.

The Apple Flan is based on a recipe from the same book. Roughly.

Apple Flan
150g plain flour
100g porridge oats
100g coarsely ground hazelnuts
1/2 tsp cinnamon
100g cold butter
170g sugar (demara for a fancier taste)
600g cooking apples, peeled, cored and finely sliced
300g quark, fromage frais or curd cheese
2 eggs
grated zest of 1 lemon plus 2 tbsp lemon juice
1/4 tsp ground vanilla (or use 1/2 tsp essence)

Preheat oven to 200 degrees. Grease a deep baking sheet (dripping pan).
Mix Flour, oats, nuts, 100g of the sugar and cinnamon. Put the butter in flakes over this mix and knead in quickly with cold hands or two spoons. The mix should be a proper crumble consistency. Chill crumbles until ready to use. Arrange the apples neatly or randomly in the baking sheet. Mix the quark with the eggs, the remaining 70g sugar, lemon zest and juice and vanilla. Pour over the apples then arrange crumble mix on top. Bake for about 35 mins.

Freitag, 16. September 2011

potato pulao, spinach and chickpeas

Yes, my husband can cook, too! Actually, he cooks really well, and I love it when he cooks, even more, when we cook together.
Last night, he improvised this meal which the kids loved, too.

Potato Pulao:
2 cups basmati rice
4 medium-sized potatoes, peeled and cut into cubes
2 tbsp oil
1 tsp cumin seeds
1/2 tsp ground turmeric
salt to taste

Heat the oil in a pan. Fry the cumin seeds until lightly toasted. Add the potatoes and fry for a little bit, until they start to brown and/or soften. Add the rice, stir to coat with oil. Add the turmeric and about 4 cups of water and the salt. Bring to a boil then simmer till done (the tricky bit is to cut the potatoes into pieces that will cook before the rice goes completely mushy).

Spinach and chickpeas:
a nice bunch of spinach, rinsed and roughly chopped
2 tbsp oil
1 onion, chopped
2 tomatoes, chopped
1 can chickpeas
1 tsp chana masala (this was my idea, and it turned out nicely :-) )
salt to taste

Heat the oil in a frying pan. Allow the onion to soften, then add the tomatoes. Wilt the spinach in the pan. When that is nice and limp, add chickpeas and spices. Heat through.
Serve with the Pulao, pickle and yoghurt.

Samstag, 10. September 2011

Granny's apple cake

My granny died recently. She was famed for this apple cake of hers.

250g butter
200g plain flour
100g sugar (or less, to taste)
vanilla (sugar or essence)
1 egg
1 tsp baking powder
1 kg apples, skinned, cored and sliced

make a shortcrust pastry. (If veganising, use margarine, leave out egg. Margarine should make the dough moist enough, but if in doubt, add a few spoonful of cold water). Chill dough.
Prepare apples while dough is chilling.
Grease a springform cake tin or tarte form. Press most of dough into form. Arrange apples on dough, generously. Tear pieces of leftover dough over apples. Sprinkle with a little sugar and sliced almonds if you like.
Bake at 200 degrees for about 1 hours.
Absolutely serve with whipped cream, or custard if you must.

Vegan Pledge

As I wrote before, I have been interested in veganism lately, and at the moment I am doing the Vegan Pledge for 1 month. Check out the Vegan Society's homepage for more info: If you sign up for it, they will send you a host of great info material and fab recipe ideas to get you started and going. I don't know at all yet whether I will become vegan more permanently, even on a 'vegan at home, vegetarian outside' basis, but treading lighter on our planet is an ongoing concern of mine. And in this vein, I am not sure whether a vegan diet is necessarily lower impact than a vegetarian one, considering that, e.g., the soya cheese I bought was produced in the USA, and where the soy beans were produced, who knows. Reducing food miles, however, seems to me an obvious good idea!

Samstag, 20. August 2011

vegan spreads/dips

Today, we went for a picnic with friends and I made these spreads. I have been interested in veganism lately, so I veganised some old favourites of mine.

Beetroot - Almond spread

150g cooked beetroot, cut into chunks
4-5 tbsp ground almonds
50g dried apricots, roughly chopped
50g silken tofu
1 tbsp oil
2-4 tbsp lemon, lime or orange juice
salt, cumin, coriander and/or Harrissa to taste

Put all ingredients in a mixer or blend with a handheld blender.


200g silken tofu
up to 100g pistachio nuts
a handful of basil leaves and/or 8-10 mint leaves
2 cm ginger root, minced
2 tbsp lemon or lime juice
1 tbsp oil
salt, pepper and sambal oelek to taste

Proceed as above.

Donnerstag, 11. August 2011

steamed curds (baked yoghurt)

I learned this dish from a friend in Bangalore who made it properly, steaming it in a pressure cooker. I like to do it the fool-proof lazy way in the oven.

1 can sweetened condensed milk (375ml)
1 tub natural yoghurt (500g)
about half a teaspoon ground cardamom or other flavouring as desired

Preheat oven to 225 C.
Mix ingredients well. Pour into oven-proof dish (casserole, pie dish, springform, whatever shape you like). Put into pre-heated oven. Turn off oven. Leave in oven for some hours until set, preferably over night. Chill. I like to serve with fresh fruit or fruit coulis. Can be garnished with chopped pistachios, slithered almonds or whatever you like.

Freitag, 15. Juli 2011

rice with coconut and almonds, mung dal with courgettes

This is what I had with a friend last night and it went down well, I´d say.

For the dal:
1 cup mung dal
1/2 tsp turmeric
2 minced green chillies (or to taste)
1 tsp minced ginger root
3 medium sized courgettes
1 tsp brown sugar or jaggery
salt to taste
1 tbsp lemon juice
1 tbsp oil
1 tsp cumin seeds

If using a pressure cooker, throw in the dal, turmeric, chillies, ginger and courgettes with 4 cups of water, bring to pressure, cook for 5-10 mins then release pressure. Add salt, sugar and lemon juice.
If cooking conventionally, cook the dal with turmeric, chillies and ginger in 5 cups of water (topping up as necessary) until dal starts to soften. Add courgettes. When dal is completely soft, add salt, sugar and lemon juice.
Heat the oil in a small pan and fry the cumin seeds till browned. Pour into the dal.

For the rice:
2 tbsp oil
1 onion (nice if young with some green, or use half a bunch of spring onions)
4 cardamom pods
4 cloves
1 cinnamon stick or a few pieces of cinnamon bark
2 tbsp desiccated coconut
2 tbsp flaked almonds
2 small cups rice

Heat the oil. Fry the onion until it starts to soften. add the spices, almonds and coconut. Allow to slightly brown, then briefly fry the rice until coated in oil. Add 4 cups of water and cook till rice is soft. I don't normally put salt in my rice, but you could if you wanted to. Should also be nice with a handful of raisins and a spoonful of sugar to give it an even sweeter touch.

This went well and looked fantastic on a plate with a simple tomato salad (tomatoes, lemon juice, maldon salt, freshly ground black pepper and some chopped coriander leaves).

Samstag, 2. Juli 2011

easy middle eastern chard and chickpeas

I kind of just threw this together and was delighted by the result.

olive oil
chopped onion
1/2 tsp cumin seeds
1/2 tsp coriander powder
roughly chopped chard with stems
1/2 to 1 can chickpeas, drained
some chopped dried apricots, raisins or barberies (not chopped, obviously)
chopped (dry-roasted) pistachios (these really add a special dimension)
some half-fat creme fraiche or plain yoghurt
salt, pepper

Heat the oil in a pan. Fry the onion along with the cumin until the cumin browns and the onion softens. Add the coriander powder, then throw in the chard. Stir, cover and allow to cook in its own juice until done. You can add a little water or stock if necessary. When almost done, Stir in chickpeas and dried fruit. Allow to heat through, then stir in creme fraiche or yoghurt and salt and pepper. Heat gently but do not boil. Serve with couscous or bulghur and garnished with the pistachios.

Last night, we had Spaghetti with Pesto with some broad beans thrown in. Very easy, very good.

Freitag, 4. März 2011

Chard Soup, Poppy Seed Cake

Maybe my new laptop will introduce a new era in posting...

two offerings today.

Chard Soup

one onion, chopped
2 tsp chopped ginger
2 cloves garlic, chopped
some tofu, cubed (optional)
some swiss chard, chopped
mushrooms, sliced, if you have
2-4 dried Shiitake mushrooms, soaked and sliced - reserve the liquid from soaking and use in the broth
1/2 cup brown rice or basmati
1 l veg stock
3 tbsp rice wine
2 tbsp soy sauce
1 tbsp sweet chili sauce (optional)
lemon juice (optional)

Saute onion, ginger and garlic in a little oil. Add the tofu and brown a little. Add the sliced mushrooms and swiss chard. Fry for a bit. Add the rice. Then pour in stock, wine and soy sauce. Cook till rice is done. Season with chili sauce and lemon juice if you like.

Now the cake recipe has a history. One thing is the left bit of poppy seed cake filling I had left in the fridge from earlier baking. So I was looking for some recipe to use it up. And in my late grandmother's Doktor Oetker Schulkochbuch fuer den Elektroherd I found a sheet with the following recipe, lovingly typed by my grandfather. Brought back memories of having afternoon coffee and cake with them, and granddad on his typewriter...
It seems to originate from a mysterious "Baking with Tina" column...

Poppyseed Streusel (crumble) cake

For the crumble base and top:
150g butter or margarine
150g flour
125g sugar
1 yolk
grated rind of one organic lemon

Soften the butter and rub into rest of ingredients. Press about half of this mix into the base of a 26 cm Springform cake tin.
Make the filling:
750 ml milk
1 pack vanilla pudding powder (I don't know if custard powder will work, but probably. It should be fairly stiff when cooked)
2 tins mandarin segments (I left those out though)
1 egg white
250g poppy seed filling (polish shops!)

Bring 500ml of the milk to the boil. Mix the pudding powder with the remainder. Take milk off the hob, stir in mix, bring back to the boil while stirring. Allow to cool slightly while whisking the egg white. Mix the pudding with the poppy seed filling, then fold in the egg white. Put this mix on the dough base then crumble the rest of the dough over. Bake at 175 degrees for up to an hour until crumbles are golden brown and pudding mix set. If it browns too quickly, cover with a piece of parchment.
You can then mix 100g powdered sugar with 2-3 tbsp lemon juice to cover the cake with this.
Have a nice weekend!