Lemon Butter Slice

I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. ūüôā The texture of the slice was¬† very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.

The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.

Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.

When you  bake this make sure to bake the slice only 30 minutes. Donot bake more than that.


This is how it was when taken out from the oven

I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.

Lemon Butter SLice
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  • Ingredients
  • 260 g Plain flour
  • 250 g Sugar
  • Salt
  • 85 ml Lemon Juice
  • 10 g Zest
  • 4 Eggs
  • 300 g Butter
  • Method
  • Add the butter and lemon zest in to a mixing bowl with the paddle attachment on and mix about one minute.
  • Next add sugar and just mix until it combines all together.
  • Add flour and mix well.
  • Next add the lemon juice and mix again.
  • Add the eggs last. Mix on the lowest speed until all mixes together but do not whisk.
  • Preheat the oven to 180 c and bake 30 minutes.
  • I used a 8x8 inch pan.

Yogurt & Mango Panna Cotta

Panna Cotta is an easy dessert to try with fruits or with out fruits. This is a simple summery dessert. Normally panna cotta is made with  fresh cream or whipping cream. Adding yogurt in to it made it healthy as well as less in calories.

All the different types of fruits goes well with  panna cotta. Specially, mangoes, strawberries , blackberries or raspberries gives a nice and a beautiful colour to this dessert.

Doing this dessert in individual moulds works well too. You can make a coulis or puree fresh fruits to serve with this to give additional flavours and colour.





Mango Panna cotta

Fresh Fruit Salad ( Sri Lankan Style)

When I was a kid fruit salad was one of the very famous desserts in Sri Lanka. Most of the time its done for special occasions only. With the globalisation everything has changed and now it has  become a common everyday dessert.

When doing a fruit salad you can use any fruit that is available during the season. mainly, pawpaw, pineapple, mangoes as they are available throughout the year in  Sri Lanka. If you are overseas you can use a lot of different types of fruits in a fruit salad. Other than that watermelon, grapes will add more colour.

The difference to other fruit salads is that most Sri Lankans including my mum add condensed milk on the fruit salad before serving. One reason was that time no fridges and also no critical illnesses .

Try the fruit salad at least once with a bit of condensed milk to see how tasty and elegant looking the fruit salad is.


I used one papaya or pawpaw. Peel and remove the seeds. Then cut in to chunks.

The same way peel and cut the flesh in to chunks.

Peel the pineapple and cut in to chunks. I used half only as the pineapple was huge. ūüôā

Other than that I used a banana (Make sure to add banana when you are ready to serve , if not it can go brown and ruin the look of the fruit salad) . pear and apple and juice of two lemons. You can replace lemons with orange, mandarin or even limes.

Cut all the fruit in to chunks.

To give extra colour I added grapes and strawberries.

Put the salad in to serving bowls and top with condensed milk .


The best fruit salad ever. ūüėÄ

Strawberry Short Cake

Strawberries are in season and really cheap too. Try doing different styles of baking with the seasonal fruit. This is a very simple dessert that you can do in half an hour if you have everything in hand. This will be a best idea for a quick dessert .

I did this for a friend who visited us recently. So simple but really elegant on the plate. Nice crunchy short cakes with beautiful fresh strawberries in the middle with the mascarpone cheese made this a tasty dessert to please them all.

The only thing you need to know when making this is not to  bake the short cakes until brown. Then it will be hard to cut it well. So make sure to take them out when just ready.

See the pictures ¬†below the recipe…………………..





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How to make Thin Pancakes

One day I made these beautiful thin pancakes for breakfast and it was a hit. After that when ever the kids request I make them at any time. Its so simple and easy to make and all the ingredients are easy to find. If you are a vegan try adding coconut milk instead of milk.

Instead of adding the corn flour you can  add potato flour to the mixture. Both flours are doing the same thing.

Can serve with a dipping sauce or even with cream and ice cream. If you like it as a sweet version add the sugar. It will be good to serve with cream too.



These pancakes are a hit every time I make them,. These are the ingredients. I used 225g Plain flour, 85g Corn Flour, 2 Eggs, 500ml Milk, 30g Butter melted and some salt.


Add flours in to mixing bowl.


Then add eggs in to the mixing bowl.Mix well.


Add milk little by little and after add the butter. Mix until no lumps.


The mixture should like this. If you have any lumps pass it through a sieve.


Put a pan on the stove.Add a little bit of butter.


Use a paper towel to spread it.


Add a spoon full of batter and spread evenly.


Cook about 1 minute on one side.


Then turn it to the other side.


It comes very thin and nice.


The pancakes are like a thin tissue. Serve as you wish.

Simplest Bread & Butter Pudding

Bread and butter pudding takes me to my childhood memories. my mum used to make it for us always. Specially when we were sick. My kids love the pudding too. i make it quite often. Specially in winter time.

You don’t need any¬†skill to make the bread and butter pudding. Its just mixing everything together. I always warm the milk. So it takes less time to bake or steam. But remember not to boil the milk. If you add boiled milk to the eggs it will cook the eggs. So make sure to warm the milk only.

You can always use the stale bread for this recipe. Or even I like to use croissants in it too. Some times with out adding sultana I use fruit bread  too. All work nice and well. The ends of the bread is good to put in a food processor and use in meat balls or any other recipe. Never throw the left over bread in the bin. Use in different recipes.

When you bake this its best on 170c. But it will take a bit longer time. When you put the pudding in a water bath it cooks well with steam and will not go dry too.

When it sets slightly take out and spread some jam or sprinkle some sugar on top. It gives a beautiful glaze to the pudding.

I love to use nutmeg in egg dishes. The flavour is awesome. Even cinnamon powder mix spice will do the job too.

Whenever you do any recipe with eggs give it a time to set after taking out from the oven. So you can easily cut in to the shape you like. If not probability of breaking is  high.


  • 4 slices of bread
  • 600ml warm milk
  • 5 Eggs
  • 50-100g Sultana
  • 1 Table spoon ful sugar
  • 100g sugar
  • Vanilla
  • Nutmeg/cinnamon


  1. Add eggs in to a mixing bowl and whisk well.
  2. Add vanilla, cinnamon or nutmeg, sugar and milk and whisk again.
  3. Sprinkle sultana on bread.
  4. Pass the mix through a strainer on to the bread and leave to soak about 1/2 an hour.
  5. Bake on 170c about 1 hour in a water bath.
  6. Leave several minutes to rest.
  7. Serve with cream, custard or ice cream.

Sago with coconut milk

Sago is very popular in Asian countries. We do it in different ways. Sago in coconut milk is very nice. It soothes your body. So simple to make. With lots of coconut milk  makes it very creamier in taste. If you can use the freshly squeezed coconut milk it tastes much better than caned milk. Canned coconut milk has a different flavour when compare to the fresh coconut milk.Some times I use coconut milk powder. Its still better than the ones in cans.

We always wash sago several times. After ad water to soak the sago. This process makes the coking easier. It absorbs all the water and plumps up.

Instead of brown sugar Sri Lankans add palm treacle in to it to get more taste. Then it looks nice and colourful. you can add maple syrup, Manuka honey or bees honey instead.

when we had sore throat or pimples my mum used to cook this with coconut milk to cools down our bodies. We loved the sago always. I like hot sago than the chilled. I feel when you chill the sago you get less flavour than the hot dessert.

This recipe is completely vegan and vegetarian too. If you don’t like coconut milk add almond or rice milk ¬†instead.

if you like to serve sago as a dessert add a bit more coconut milk and make it thinner. Its very  common to see street vendors selling sago drinks in busy streets of Sri Lanka.

Take about 1 cup sago and wash several times. Put 2 cups water and leave to soak 1 hour.
Into 2 cups of coconut milk add a pinch of salt.
Add enough brown sugar to your taste. and mix well.
After add the soaked sago in to it and mix well.
Put it on the stove and stir well.
keep on stirring until it thickens . After take off the fire.
Its ready to serve hot or chilled.

Date Cup Cakes

Date is one of my favourite. I do use dates in my baking a lot. I got so many requests asking for date cup cakes and thought of doing it for them. After baking I had a cup of tea with that so nice and beautiful, fluffy little cakes. its really nice with out any icing or sauces. Just enough sugar for my taste. But if you like your cup cakes to be very sweet try adding a bit more sugar.

Dates are rich in fibre and lots of vitamins and minerals. If you can buy fresh dates thats the best.Its  very nice in cakes and all other sweets.

Mixing bicarbonate of soda make this cake soft and fluffy.  you can add few more grams of extra dates for this recipe too.

Cann leave this cake about a week out side in air tight container or can freeze about 3-6 months.


  • 200g Dates
  • 75ml water
  • 1 tsp Vanilla
  • 50g Brown sugar
  • 2 Eggs
  • 100g Self raising flour
  • 50g Butter
  • 1/4 tsp bicarbonate of soda


  1. Add the dates in to a pot with water. Bring it to boil. Add bicarbonate of soda in to it. Stir and leave aside.
  2. Next add sugar and butter and mix well.
  3. Add eggs and whisk well.
  4. Add flour on a low speed and mix well.
  5. After add vanilla and dates and whisk until it breaks the dates.
  6. Pour in to muffin holes.
  7. Bake on 170c about 20-30 minutes or until a skewer inserted comes out clean.

Condensed Milk Creme Caramel

I love condensed milk. I can eat it as it is . All I want is a can of condensed milk and a tea spoon. I love condensed milk tea too. In Sri Lanka most of the tea made with condensed milk . Thats the best tea ever too.

When we add condensed milk in to a pudding or any other recipe we have to be careful when adding more sugar. For me the sugar in condensed milk is more than enough. When doing the caramel make sure not to burn the sugar. If burnt it taste bad. Pieces of burnt sugar can go in to the dessert too.

Sometimes I steam this pudding. Both taste nicer. Strain when you mix eggs in any recipe to prevent clots of eggs later and also it stops egg shells if we have accidentally added.

After baking when you touch the top if it not sticking to your fingers that means it s ready. All egg dishes needs to set it back again. So leave it to cool down unless you are serving it hot. Leaving in fridge makes it well stabilise and can cut in to even pieces. Can store in fridge about two days with out a problem.

[youtube https://www.youtube.com/watch?v=BHVOLP66F7Q&w=560&h=315]



  • 1 can condensed Milk (397g)
  • 8 Eggs
  • Few Drops of vanilla
  • 250g Brown sugar
  • 125ml Water
  • 500 ml Milk


  1. Into 250g add the water and caramelise with out stirring.
  2. Pour in to a pan to cool down. It will set in the tray.
  3. Beat the vanilla and Eggs together.
  4. Next add the condensed milk and mix well.
  5. Heat the milk . (Don’t boil)
  6. Add the milk in to eggs and mix  well.
  7.  Pass it through a sieve.
  8. Put water half way through in to baking tray and put the tray with egg mix in to it.
  9. Bake about 1 hour.
  10. Leave in fridge to set.
  11. Put the tray upside down and invert the pudding on to a tray.
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