We went to Hong Kong for a well deserved vacation last year and one of my list of to-do's was a Hi-tea at The Peninsula Kowloon ... it's a must for anyone who takes a vacay in Hong Kong.

The Peninsula is such a landmark, not to mention, gorgeous gorgeous gorgeous. Imagine having hi-tea with a serenade of the classic melodies by an amazing classic string performers.

I fell in love with everything that day... everything on our table is just amazing and they don't take hi-tea lightly, it was all served in real silver cups and saucers, the whole nine yards is in silver! So, I had a sudden urge of gluttony... most especially the scones.

Since then, every time I think about it, I literally drool. Then I found this super easy recipe... it is true, it doesn't have to be complicated to make glorious food.

Tip 1: Don't work out the dough too much, just press them together until they're well connected
Tip 2: If you want your scones shiny and pretty, brush the top with beaten egg white and sprinkle with castor sugar before baking. If you don't like it too sweet, then omit the sugar.
Tip 3: Don't bake too many, bake just enough because scones are best served warm.
Tip 4: Bake them side by side, this helps the scones to rise 

Ingredients:
280 grams cake flour
1 tbsp baking powder
3/4 tbsp salt
3/4 tbsp cream of tartar
65 grams sugar
125 grams butter
75 grams seedless raisins or grated cheese or chocolate chips
1 extra large egg, separated
100 ml milk
3 tablespoon caster sugar
Serves 7

Procedure:
Sift first 5 ingredients. Using your finger, rub butter until the mixture resembles breadcrumbs. Add raisins or grated cheese or chocolate chips.

In a separate bowl, whisk egg yolk and milk. Make a well in the centre of the flour mixture and pour the egg and milk mixture in it. Mix to form a soft dough.

Turn dough onto a lightly floured surface and press out to 2cm thick. Cut with a 6cm scone cutter.

Place scones on greased baking tray. Brush the top with beaten and foamy egg white.

Bake at 350F for 15-20 minutes until golden brown.

Enjoy your freshly made scones with butter and jam.

I used to know nothing about cooking, most especially baking. Growing up, we haven't even used the oven in our house, not even once. Okay, that's a lie. I think we did use it once, basically our neighbor did, she ran out of gas so had to try to salvage her cake... so yes, it was used once.

In college, my crowd wass a bit different. My friends in the Uni and even my pals in the dormitory know a thing or two about the kitchen. Unlike me, they're pretty much well prepared for the kitchen. There's always discussion about the best way to cook, bake, prepare something. I'll happily listen, better yet taste, but I wasn't really interested. 

Since we're not allowed to cook in the dorm, one pal of mine thought us this no-bake pudding. If I'm not mistaken, her name is Inez.

Anywho, I was soooo happy and proud of my girly learning that I immediately made one for my dad when I went home one weekend. I practically shoved it to his face and I couldn't for the love of me understood why my dad's all weird about the whole thing.

After he finished the pudding I served him, it dawn on me, he doesn't eat dairy, ever! Poor old man of mine, loves me sooo much that he'd rather have tummy discomfort than break my heart!

I still make this pudding because it's one of the easy way of satisfying our sweet tooth, I just make sure I don't serve it to my dad.

Ingredients:
480 grams even slices of peaches
4 tbsp peaches syrup (from the peach can)
4 tbsp condensed milk
4 tbsp icing sugar
3 x 160 grams Nestle Cream
8 to 14 graham crackers (depending on size of tray and number of layers)
Toasted Almond slivers for garnish
Serves 6 generous portion, or 12 small ones


Procedure:
Smash 4 halves of peaches and mixed it with peaches' syrup, condensed milk, icing sugar and nestle ceam. 

Adjust it to your taste. If you want more or less sweet in it, adjust your sugar.

Refrigerate for 3 hours to thicken the cream.

Assemble your pudding by, spreading a thin layer of cream on the bottom of your tray.

Arrange a layer of graham crackers. Pour a thick layer of cream mixture over crackers and top with slices of peaches. Arrange another layer of graham crackers and do the same topping process.

Make sure you leave enough cream and peaches for your top layer to ensure a smooth finish.

Wrap the top with cling film and refrigerate overnight.

There you have it, super easy Peaches and Cream Pudding. Sprinkle toasted almonds on top before cutting or serving for crunchier texture.

Happy Eating!