Sticky Toffee Gingerbread Pudding Recipe🍼

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.

To serve, arrange the warm pudding on a plate and pour over the sauce.

Jo

Join 193 other followers

https://supervalu.ie/real-food/cooking/recipe/sticky-toffee-gingerbread-pudding

Nutella Swirls RecipeđŸ«

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!


Jo

Join 193 other followers

https://niamh-osullivan.com/

Mini puffed rice Christmas puddings🎄

This recipe by EasyFood makes 14-16 puddings and is easy to follow.

ingredients

50g butter
100g milk chocolate
2 tbsp crunchy peanut butter
30g mini marshmallows
50g puffed rice cereal or cocoa pops
30g dried cranberries (optional)


To decorate:
100g white chocolate, melted
Fondant holly leaves and berries, to decorate

method

  • Line a baking tray with parchment paper.
  • In a saucepan, heat the butter, milk chocolate, peanut butter and marshmallows over a medium heat, stirring gently until the chocolate and butter have melted.
  • Place the puffed rice cereal and dried cranberries in a large bowl.
  • Pour over the chocolate mixture and stir until well coated. Allow to cool a little.
  • Using a small ice cream scoop, scoop out the mixture to form “Christmas puddings” on the parchment paper.
  • Place in the fridge until firm, then decorate with melted white chocolate and fondant holly leaves and berries.


Jo

Join 193 other followers

https://easyfood.ie/recipe/mini-puffed-rice-christmas-puddings/

Rich chocolate tart with salt flakesđŸ„§

This recipe by Jamie Oliver serves 12 and and turned out delicious. The combination of sweet and salty flavours work well.

ingredients

  • 375 g shortcrust pastry
  • 300 ml double cream
  • 2 teaspoons caster sugar
  • 1 pinch of fine sea salt
  • 50 g unsalted butter , (at room temperature)
  • 200 g dark chocolate , (70%)
  • 50 ml whole milk
  • sea salt flakes
  • creme fraĂźche or ice cream

method

  • Preheat the oven to 180°C/350°F/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin.
  • Pastry: Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough
  • Knead the dough briefly and gently on a floured surface.
  • Cover with baking paper, fill with dried beans and bake blind for 10 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden.
  • Put the cream, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and snap in the chocolate. Stir until blended.
  • Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny.
  • our into the tart shell and leave at room temperature for 2 hours to set.
  • Pour into the tart shell and leave at room temperature for 2 hours to set.
  • Sprinkle sea salt flakes lightly all over, then serve with creme fraĂźche or ice cream.


Jo

Join 193 other followers

https://www.jamieoliver.com/recipes/chocolate-recipes/rich-chocolate-tart-with-salt-flakes/

Cinnamon French Toast with Rich Dark Cherry Yogurt Recipe🍞

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.


Jo

https://glenisk.com/recipes/cinnamon-french-toast-with-dark-cherry-yogurt

porridgetoppings

Porridge toppingsđŸ„Ł

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.🌅

  • Raspberries
  • Blueberries
  • Strawberries
  • Mixed berries
  • Banana
  • Apple slices
  • Pear slices
  • Orange
  • Grapes
  • Kiwi
  • Mango
  • Pomegrante seeds
  • Dates
  • Raisins
  • Currants
  • Almonds
  • Hazelnuts
  • Dessicated Coconut
  • Coconut flakes
  • Chia seeds
  • Cinnamon
  • Chai spice
  • Ground ginger
  • Cocoa powder
  • Honey/Maple syrup
  • Peanut butter/Almond Butter
  • Strawberry/Raspberry/Apricot Jam
  • Natural/Greek/Flavoured Yoghurt

Porridge can be made using water and/or a variety of milksđŸ„›

  • Full-fat milk/Semi-skimmed milk/Almond milk/Soya milk/

Comment below what you like on porridge and if you have any other suggestions✹


Jo

Join 193 other followers

Orange Boo Smoothie RecipeđŸŠđŸ‘»

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.

ingredients

  • 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

method

  • 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.

Join 193 other followers

https://www.rte.ie/lifestyle/recipes/2018/1024/1006338-orange-boo-smoothies/

Baked Raspberry Oats Recipe

This simple recipe is by Glenisk and serves 4. Packed with protein, cooked in 25 minutes and tastes great for breakfast, these Baked Raspberry Oats are a great way to start the day.

  • 1 tsp oil
  • 4 eggs
  • 4 tbsp water
  • 300g Irish Strained Protein Yogurt, Vanilla
  • 4 tbsp desiccated coconut
  • 120g oats
  • 100g frozen or fresh raspberries

Lightly oil an ovenproof dish or individual ramekin dishes.

Whisk the eggs, yogurt and water together in a large bowl.

Add the desiccated coconut and oats and continue to whisk until well combined. Finally stir through the raspberries.

Pour the mixture into a large ovenproof dish or individual ramekins.

Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.


Jo

Join 193 other followers

https://glenisk.com/recipes/baked-raspberry-oats

Profiteroles & Chocolate Sauce Recipe

ingredients

  • 65g/2Âœoz Odlums Strong White Flour
  • 50g/2oz Butter or Margarine
  • 150ml/ÂŒ pint Cold Water
  • 2 Eggs (Lightly beaten)
  • Filling:
  • Whipped Cream
  • Chocolate Sauce:
  • 250g Carton of Cream
  • 150g Shamrock Dark Chocolate

methods

  • 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.

Join 193 other followers

Jo

https://www.odlums.ie/recipes/profiteroles/

Peach Melba Smoothie Recipe🍑

This fresh, sweet smoothie serves 2 and it turned out delicious (:

ingredients

  • 410g can peach halves
  • 100g frozen raspberry, plus a few for garnish
  • 100ml orange juice
  • 150ml fresh custard

method

  • Drain and rinse peaches and place in a place in a blender with raspberries.
  • Add orange juice and fresh custard and whizz together.

Join 193 other followers

https://www.bbcgoodfood.com/recipes/peach-melba-smoothie