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 Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.
1 sheet puff pastry
Two heaped dessert spoons of Nutella
1 beaten egg
Icing sugar to decorate
Preheat oven to 190C.Spread Nutella over pastry.
Roll-up pastry and cut into pieces.
Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.
Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!
I have never made French Toast before so I was looking forward to trying this delicious recipe by Glenisk. The French Toast is served with Glenisk Organic Greek Style Rich Dark Cherry Yogurt. This recipe turned out great and I would definitely make this French Toast again for a treat.
1-2 tsp Cinnamon 4 Medium eggs 1 tbsp Vanilla Essence 8 Slices Whole meal/brioche or sourdough bread 2 tbsp Oil 200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt
Garnish (optional) Fresh fruit and icing sugar
Crack the eggs into a bowl and whisk, add vanilla essence and combine. Place a pan on medium heat. Drizzle with oil.
Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.
Transfer the egg dipped pieces of bread to the preheated pan and fry for a minute on either side until golden and the egg mixture is cooked.
Sprinkle French toasts with cinnamon and icing sugar and serve with Dark Cherry Yogurt and fresh fruit.
Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅
Peanut butter/Almond Butter
Porridge can be made using water and/or a variety of milks🥛
The frozen banana is the genius part of this recipe. It adds a brilliant creamy texture to the smoothie without having an overpowering taste of banana. The combination of vanilla and orange is reminiscent of the iconic ice pop the ‘Super Split’. To really amp up the flavour the orange zest or orange blossom are great in this Halloween smoothie. The only thing you will need is some food colouring to really boost the flavour and have it looking that vibrant spooky orange colour. This smooth, creamy, orange smoothie is an unusual twist on a smoothie but one you are sure to love.
1 frozen banana
250 mls orange juice
250g pot of vanilla yogurt / orange yogurt
1 tsp orange blossom / zest half orange
2 tsp vanilla
drop of yellow and orange food colouring
Optional: 1 orange peeled and chopped up
Freeze the banana for a few hours before you need it. Weigh out the ingredients and pop them in the blender. Blitz, pour and serve.
Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts. Bring to a brisk boil.
Reduce heat and add sieved flour. Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool
Add the eggs gradually and beat until mixture is smooth and shiny.
Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray. Bake for 25 minutes at the preheated oven temperature until puffed and golden.
Remove from oven and slit along one side. Allow to cool.
When cold, fill with whipped cream and serve with hot chocolate sauce.
Warm cream over a low heat. Add the chocolate and stir until chocolate has melted. Do not allow to boil. Serve warm over Profiteroles.