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.
Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes.
Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
After 20 minutes gently shake the flaked almonds over the almond filling and finish baking. Serve hot or cold with cream, custard brandy butter or ice cream.
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🥛
Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.
140g unsalted butter , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
3 tbsp yoghurt
1 tsp vanilla extract
2 large eggs, at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing
For the buttercream:
600g icing sugar, sifted, plus extra for dusting
300g butter, softened
red food colouring
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
Tip the wet ingredients into the dry, then whisk until smooth.
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.