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

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

porridgetoppings

Porridge toppings🥣

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 milks🥛

  • 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

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Grilled Chicken, Parmesan and Ballymaloe Relish Wrap Recipe🌯

This is a Ballymaloe Recipe and serves 1. This wrap is easy to make and can be enjoyed for lunch or as a light dinner.

🍬 No Artificial Additives 🥛 Dairy Free

ingredients

  • 1 sliced chicken breast (cooked)
  • 1 wrap (plain or wholemeal)
  • 1 handful of basil and parsley
  • 1 tbsp Ballymaloe Relish
  • 1 tbsp Ballymaloe Mayo

method

  • Heat a non-stick frying pan and put the wrap onto the frying pan to heat through for 30 seconds a side. Remove from the pan and place onto a chopping board.
  • Spread with Ballymaloe Relish and a little mayo.
  • Top up with fresh basil and parsley, chicken slices and fresh Parmesan shavings.
  • Roll up the wrap and serve.


Jo

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Mini pancakes Recipe🥞

This is a Tesco recipe and doesn’t take long to cook. Go wild with your favourite toppings 🍓🍐🍌🍯 I made this for brunch today. These pancakes make the perfect breakfast or after-dinner treat.

  • 150g self-raising flour
  • 1 egg
  • 250ml semi-skilled milk
  • oil for greasing
  • toppings of your choice (I chose Big Red Kitchen Butterscotch Sauce)

Put the flour into a mixing bowl. Make a well in the centre and add the egg and about half of the milk.

Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.

When the batter is smooth, gradually stir in the rest of the milk until it is well combined.

Add a small amount of oil to the frying pan; just enough to give a non-stick layer to the surface of the pan. Heat on high until the oil begins to smoke, then turn down the heat to medium.

Pour 15ml spoons of batter into the pan. This should make pancakes about 3cm in diameter.

Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.

I had 6 mini pancakes this morning for brunch with Butterscotch Sauce as the topping.

Feedback

‘Amn’t I good to myself really-me’

Comment below if you enjoyed this blogpost or enjoyed this recipe and click subscribe!🥄✨

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https://realfood.tesco.com/recipes/mini-pancakes.html