Monday, 31 March 2014
Saturday, 29 March 2014
Tuesday, 25 March 2014
Monday, 24 March 2014
250g strong wholemeal bread flour
250g plain flour
125ml warm water
125ml warm milk
5g powdered dried yeast (I used easy bake)
1 medium egg
50g + 20g Stork block
1 tsp ground ginger
1 tsp ground cinnamon
50g chopped soft dates
50g pecan nuts
2 tbsp maple syrup
50g plain flour
1 tbsp water
Bake for 15-20 minutes or until risen and golden in colour.
Meanwhile warm the maple syrup and water together, then brush the buns when they come out of the oven and allow to cool before weilding the bread knife and the butter!!
These are best eaten freshly made but will keep a couple of days in an air-tight container. I have frozen a few to test later on and will let you know if successful!
With thanks to Sophie at Blue Rubicon and Stork for providing some of the basic ingredients.
Sunday, 23 March 2014
Wednesday, 19 March 2014
|Image Courtesey of mySuperList|
Monday, 17 March 2014
Sunday, 16 March 2014
4) Layer the crumbs into your desired serving dish in between the fool mixture - keep a little bit for the topping
5) Once assembled, chill for 30 minutes and then serve:
The fools were delicious - a nice light, fruity end to our dinner and I've since been out to buy another tin of mangoes to make again! Erm and lots more Total Yoghurt...! I'm amazed how much B likes it too considering it doesn't involve chocolate! It really is that good.
As these puddings are so quick and easy to make and take well under 30 minutes to make, I've entered these into Dead Easy Desserts over at Maison Cupcake
Wednesday, 12 March 2014
Once the pasta has cooked, add 1/4 of the empty tomato tin filled with the pasta water into the sauce, this will help thicken it.
Drain the pasta and stir into the sauce, season to taste and transfer into a grill proof dish. Sprinkle over the breadcrumbs and cheese and grill for 4/5 minutes or until lightly browned
Serve in your favourite bowls and maybe a small wedge of garlic bread on the side!
Sunday, 9 March 2014
I did have thoughts of melting it back down to make a cake filling but then some heavenly Rodda's clotted cream arrived…we made some scones…and ya know the cake can wait – for salted caramel and clotted cream scones came to me in a dream and turned into sweet reality! Obviously do not open it late at night under the cover of darkness with a spoon for you shall have sugary filled dreams but heck, better than a nightmare right?
Thursday, 6 March 2014
Monday, 3 March 2014