And for the past few hours, I’ve been trying to work out what to say.
The thing is, I know there are more blogs than I could ever conceive of that have already celebrated their first, second, third, and even eighth anniversaries, and that it’s therefore silly of me to think it’s a big deal that I’ve managed a mere 12 months.
But I never expected this blog to become such a part of me, and I never imagined I’d write it for this long. When my mum first nagged me to — I mean, suggested nicely that I — start a blog with which to record my four months of solo travel between December 2009 and April 2010, I thought this blog would simply be a place my immediate family and friends could come to check I was still alive.
Yes, that’s hyperbolic, but it also feels true. I don’t want to get too teary-eyed-nitty-gritty on you, but to adequately explain how very much it has meant to me that you – yes, you – are out there supporting me by reading this (and commenting, for those of you who comment), I have to mention one or two things. You see, I’ve spent a lot of years lately not liking myself very much, and so it’s been a wonder for me to discover that by being myself, and by writing the way that I love to write, I’ve gained many lovely readers and friends who have brightened my life immeasurably.
Throughout the past year, I’ve [re-]learnt that I love to write, that I love desserts, that I love to travel, that I love my fellow bloggers and all of you who come here (silently or not), and that I’m okay.
I’ve also learnt, through this blog, that it’s entirely possible to have soulsisters and BFFs across the world, who grew up with the same books, have the same sense of humour, offer amazing advice, and who make me laugh and feel better about everything. I’ve discovered that there are more chocoholics in the world than I’d imagined, but that non-chocoholics can be awesome people too.
Most of all, however, this blog has taught me to be grateful to each and every one of you who has ever stopped by here. Because without you, I wouldn’t still be writing, and without you, I never would have thought to try adapting one of my favourite childhood desserts into a single-serving blogiversary cake.
So I want to thank you all, very much. For being here. This Single-Serving Maple Cornmeal Pudding Cake? It’s for you.
Single-Serving Maple Cornmeal Pudding Cake
Serves one. It’s also vegan and dairy-free, with a gluten-free option.
I’m inordinately proud of this recipe. I took a beloved recipe for Indian Corn Pudding that my mum used to make, and tried adapting it into a cute celebratory dessert for one. And lo and behold, it worked the first time around! The only thing to note is that while I’ve called it a Maple cake because the original recipe uses maple syrup, I myself only had molasses on hand, which is why the cake in the pictures is so dark. Please use your syrup of choice. And please, enjoy!
- 2 tsp Nuttelex (or butter), plus extra to grease
- 3 tsp caster sugar
- 1 tsp ground flax, mixed with 3 tsp water and left for a few minutes (or a quarter of an egg, if you can be bothered figuring that out…)
- 15g (25ml) self-raising flour (gluten-free self-raising flour works here – my mum even used to make it with rye flour)
- 1/4 tsp baking powder
- 2 tsp cornmeal
- 25ml soymilk (or normal milk)
- 2 tsp maple syrup (or molasses, golden syrup, honey, agave… whatever you like! Jam could even work, I think)
- Mix Nuttelex, sugar, flax and water mixture, flour, baking powder, and cornmeal together well, then stir in the soymilk to form a smooth batter.
- Grease a small microwave-safe bowl, and add your 2 tsp of syrup to the bottom of the bowl.
- Pour the cornmeal batter into the bowl, then cover the bowl loosely with gladwrap. Microwave on medium-low (I used a power setting of 4 out of 10) for around 4 minutes, until pudding springs back when you touch it lightly. (Remember that all microwaves work differently, so you might want to fiddle around a bit with your timing. I’m going to experiment with the cooking times myself. 4min 30 was a bit too long for me, and I might try 3min 30 next.)
- Leave the pudding to rest for about 2 minutes, then turn out onto a pretty plate so that you can look at it and go “awww”. A nice touch, particularly if you’re using something like maple or golden syrup, is to drizzle more syrup over the pudding-cake just prior to eating. As molasses is fairly intense, I forwent this step. Usually, though, more syrup equals more tastiness.
- Enjoy! The original recipe was one of my favourite desserts of all time, and now I can make it just for me. I’m one happy blogiversary-celebrating girl tonight.