This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.
For the Pudding
0.5 tsp Bicarbonate of Soda
225 g Butter
50 g Crystallised Ginger Finely chopped
3 large Eggs
1 tsp Ground Ginger
150 g Light Brown Sugar
1 tsp Mixed Spice
1 pinch Sea Salt
125 g Self-Raising Flour
175 g Signature Tastes Medjool Dates Chopped
100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
4 tbsp Butter
150 ml Double Cream
125 g Light Brown Sugar
100 g White Chocolate Finely chopped
For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.
Beat the butter and sugar in a freestanding mixer until light and fluffy.
Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.
Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.
Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.
For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.
This recipe is by @naturalbornfeeder (Rozanna Purcell). These are really easy to make and are a sweet snack ☕
16 medjool dates
16 teaspoons peanut butter
70g dark chocolate melted
Topping: 30g chopped hazelnuts or Sea Salt method
Make an incision lengthways in the date and remove the stone. Prepare a flat baking tray, line with some parchment paper (make sure tray fits in the fridge). To fill the dates, open the date and add the peanut butter, dip half in the melted chocolate, roll in the hazelnuts or add a sprinkle of sea salt on top and place on the tray. Place in the fridge until chocolate is set. Store in an airtight container so the dates don’t dry out.
This is an Odlums recipe. These cookies are fun and easy to make✨The recipe suggests using smarties. If I were to make these again, I would use smarties rather than the sweets I did use (marshmellows+heat=🥴)
50g Odlums Cream Plain Flour
175g Odlums Porridge Oats
50g Shamrock Light Muscavado Sugar
50g Butter (room temperature)
A few drops Goodall’s Vanilla Essence
Pinch of Bread Soda
Pinch of Salt
Preheat oven to 190°C/375°F/Gas mark 5. Lightly grease a large flat baking tray.
Put the sugar, butter, egg and vanilla essence into a mixing bowl and beat until smooth and creamy.
Gently stir in the flour, oats, bread soda and salt and mix well.
Finally, stir in the colourful sweeties.
Drop heaped teaspoons of dough onto the prepared tin, leaving about 2 inches space to allow for spacing.
Bake for 9-11 minutes until edges are lightly browned. Allow to stand for one minute, then transfer to wire tray to cool. When cold store in an airtight container.
I usually have porridge for breakfast, so this was a nice change. This recipe is a perfect brunch option.
This is a Ballymaloe Recipe and serves 1.
🍬No Artificial Additives🌾Suitable for Vegetarians 🥛 Dairy free
1 ripe avocado
1 tsp chopped mint
a squeeze of lime juice
red or green chilli finely chopped (optional)
1 slice of bread (preferably sourdough)
1-2 tablespoons extra virgin olive oil
1 free-range egg
Sea salt and freshly cracked black pepper
Ballymaloe Original Relish
Carefully remove the avocado flesh from its skin and mash with a fork. Add the mint and squeeze of lime. Season with salt and mix well. Add in some finely chopped chilli if you like a little heat.
Heat a little olive oil in a heavy-bottomed frying pan. Toast the bread in it for about two minutes on each side or until golden around the edges, ensuring it has absorbed all the oil. Take out and set aside. Wipe the pan with kitchen paper and put back on the heat.
When the fry begins to sizzle again, fry the egg in a little olive oil.
Spread the avocado mixture over the toasted bread. Place the egg on top and serve with Ballymaloe Original Relish on the side.
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This recipe is by Nigella Lawson and makes 24. 🥜Nut free
For the cupcakes
250g plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 heaped tablespoon red food colouring
2 tsp vanilla extract
2 large eggs
For the icing
500g icing sugar
125g cream cheese
125g soft unsalted butter
Chocolate sprinkles for decoration
Preheat the oven to 170° C and line two muffin tins with paper cases.
Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
Cream the butter and sugar, beating well.
Beat in all of the food colouring and the vanilla extract.
Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk.
Divide the batter between the buncases and bake in the oven for about 20 minutes.
Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.