miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

Equipment
  • Slow cooker (Crock pot?)
  • Tablespoon
  • possibly a measuring jug if your milk doesn't come in pints?

Ingredients
  • 6oz pudding rice
  • 3 pints milk
  • 4 tablespoons of golden syrup
  • 1 vanilla pod
  • Knob of butter - the size of your knob is up to you

Method
  • Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
  • Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
  • Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
  • Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
  • Stir after about 2 hours.
  • It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.
miss_s_b: DreamSheep dreams of the Angel of the North (Blogging: DreamSheep: Angel of the North)
[personal profile] miss_s_b
So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks )

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Click here for Cranachan )
miss_s_b: (Mood: Innocent)
[personal profile] miss_s_b
... the reason I posted bread for last week's challenge is because I knew if push came to shove and I was really busy I could just C&P this:

Extremely Boozy Bread and Butter Pudding

This serves 4 and is about 750kcals per portion

Equipment:
  • Deep lasagne dish or similar that holds at least 2 pints and has a flat bottom
  • Oven
  • Balloon whisk
  • Mixing bowl
  • Measuring jug because baileys doesn't come in pints

Ingredients:
  • 6 thick or 8 medium slices of bread
  • Some butter
  • Some dried fruit - Suggestions: sultanas, chopped dried apricots, dried cherries. You need enough to have a reasonable amount distributed through the pudding; Christ alone knows what that is in grams, I always look and say "that's about enough".
  • Some booze to soak the dried fruit in - a whisky or a brandy is best, but if you're using cherries for the fruit, and you can get it, kirsch is amazing
  • Optional nuts, but not in our household with nut allergic people.
  • 3 eggs
  • 1 pint of Baileys or equivalent Irish Cream concoction - Tesco's own brand one is quite good.
  • Nutmeg/cinnamon/mace/vanilla extract to taste.
  • NB: you don't need any sugar because baileys is full of it

Method:
  • Soak the dried fruit in the booze for as long as you can stand it before you absolutely must have pudding. Overnight is best, but I can never last that long.
  • Drain the fruit and save the booze for future soaks. Or drink it. Whatever.
  • Pre heat the oven to 180 electric/160 fan. Gas 6? I haven't done gas oven for years.
  • Butter all the bread as if you were making sandwiches with it.
  • Cover the bottom of the lasagne dish with bread, butter side down. You may need to cut the bread up so it fits in the dish; that's fine.
  • Sprinkle soaked fruit over the layer of bread, then add another layer of bread, butter side up this time.
  • Keep layering fruit and bread til is level with the top of the dish, and make sure you sprinkle some fruit on top.
  • In your mixing bowl whisk together your baileys, eggs and whatever spices etc you are using.
  • Pour it over the bread & butter slowly so it soaks in.
  • Stick it in the oven for 40 minutes or so till it's golden brown and risen.
  • Eat immediately, it won't keep.
miss_s_b: (Innuendo: Ogg)
[personal profile] miss_s_b
I suspect all of these were about as Italian as a fourth generation New Yorker, but like that fourth generation New Yorker I choose to call them Italian anyway ;) The meal consisted of: warm bruscetta with tomatoes, basil and cheese; followed by vegetarian spag bol; followed by Italian-style baked fruit and ice cream.

I just et all that lot, and am fit to asplode, so if there are typos and/or some of this doesn't make sense, blame the food.

pics and recipes under here )
missdiane: (Bunny standing)
[personal profile] missdiane
Nothing like some comfort food on a really blustery day. I made a baked apple crisp, similar in style to Jennie's pie and to her measurements of "some." But every time I make this, my friend's nieces and nephew are very happy.

My tummy is full of this apple goodness )Since you can see I have some other apples in the background that need eating, and not even thinking about it, I'd bought a loaf of apple oat bread, I might have to make a sandwich by toasting the bread, adding some of my sharp white cheddar cheese with cracked black pepper and some sliced raw apple for crunch. I'm not sure yet - I'll see what the taste buds say later. Because right now they're thinking about that caramel-y apple gooey goodness we ate.

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