Brilliant Recipes

Sticky Toffee Pudding that NEVER fails!

Terry — Sat, 17 Apr 2010 19:42:37 +0000

This recipe was given to me by my friend Mary. It’s very easy and never fails!

Serves 6-8

For the pudding:

50g butter
180g granulated sugar
180g dates
300ml water
2 eggs
1 tsp bicarbonate of soda
180g self-rising flour
Vanilla essence.

For the sauce:

75g butter
75g soft dark brown sugar
175ml double cream

8in tin or 8 ramekins, greased.

Preheat oven to 180C

Make the sponge.

Chop the dates. Boil them, in a small saucepan, with the water for about 10 mins, or until soft, and then add the bicarbonate of soda. Cream the butter and sugar together. Beat the eggs into the butter and sugar mixture, followed by the flour, dates water and a few drops of vanilla essence. Pour into the prepared tin or ramekins. Bake for 40-45 mins, check ramekins after 35 mins.

Once cooled the puddings can be frozen, I often make a double batch so I have some in the freezer.

To make the sauce. Melt the butter in a small pan, add the sugar and stir until dissolved. Add the double cream and cook, stirring continuously until the sauce is well blended.

The pudding can be made in advance and reheated just before serving.

Chocolate Fudge Pudding

KennyBoy — Sat, 27 Mar 2010 18:35:38 +0000

Hayley Beth also gave us this recipe when Terry was unable to face the kitchen. What a dear girl!

For the pudding: -

100g Self-Raising Flour
100g Caster Sugar
Pinch of salt
25g Cocoa Powder
25g Margarine
1 egg
4 tablespoons Milk
1 teaspoon vanilla extract

For the sauce: -

100g soft brown sugar
25g cocoa
150ml hot water

Place the flour, caster sugar, salt and cocoa into a mixing bowl.
Melt the margarine in the microwave
Put the milk in a measuring jug and add the egg, melted margarine and mix with fork
Add the milk mix to the dry ingredients and mix well with wooden spoon
Pour mixture into buttered oven proof dish
Make the sauce by dissolving the cocoa and sugar in the hot water, then pour over the cake mix
Place in the oven for 20-25 minutes on 170 degrees C, gas mk 4
Serve with creme fraiche

Scrumptious!

Scotch Eggs

KennyBoy — Tue, 23 Mar 2010 19:59:54 +0000

When my youngest niece came to stay last year, my wife was ill, so Hayley had to step into the breech and cook for us. She cooked fishcakes; and this isn’t that recipe. but she wrote down several, and judging by the others, this one will be worth trying!

Scotch Eggs - enough for two or one greedy so and so!

2 Boiled Eggs (she didn’t say, but I think they were hard-boiled
150grms sausage meat or 100grms mashed potato and 25grms grated cheese
1 beaten egg
1 tablespoon flour
fresh breadcrumbs

Remove shells from boiled eggs
Roll the eggs in flour
Coat each egg with the sausage meat or mashed potato mixture
Brush the eggs with beaten egg and then roll them in the breadcrumbs
Place on a baking tray and place in oven at 180C or gas mark 5 for 20 minutes
Leave to cool and eat with a salad

Coconut Sponge - the recipe you will not be able to resist.

Terry — Mon, 22 Feb 2010 21:42:45 +0000

You know how you have that childhood memory stuck in your head? Remember how the Summers were always longer and hotter, how it always snowed at Christmas? Well here is a recipe of my childhood, a taste that I have been trying to recreate for years.

A chance conversation with a friend led her to tell of a cake that never failed to taste and look wonderful…

Here is the cake of my childhood dreams

Ingredients

175g Self Raising Flour
175g Caster Sugar
175g Butter or Margarine
3 Eggs
50g Dessicated Coconut & extra for decoration
45ml Coconut Milk & extra to make topping
Raspberry Jam
Icing Sugar

You will also need 2 sponge tins, greased or lined.

The intensity of Coconut flavour varies with the make of Coconut milk - my preference is for M&S.

Method

Preheat the oven - 170 degrees C for a fan oven.
Prepare the tins - I recommend the liners that you can buy at lakeland plastics.
Cream (beat with a wooden spoon or a hand mixer) the sugar and butter together until pale and fluffy
Add the eggs one at a time and beat in.
Add the flour and baking powder
When well mixed add the dessicated coconut and coconut milk
Evenly transfer the mixture to the two tins
Bake for about 20 mins until golden and a skewer inserted in the centre comes out clean.
Allow to cool on a wire rack
When cool, spread raspberry jam over one sponge and sandwich the two together.
Make a topping using the icing sugar and some coconut milk
Mix in some dessicated Coconut and cover the top of the sponge.
Press more coconut into the icing
The finishing touch would be a glace cherry in the centre, although the cake tastes great without one

This cake fulfils my childhood memories and even if you don’t share them I hope you enjoy the cake!