Once you make this pudding it will become a family favourite!
Don’t be alarmed by its appearance when you put it into the oven, believe me it will taste delicious 😊
Into a mixing bowl place the following:
150g SR flour
2 heaped tablespoons of cocoa powder
45g ground almonds
200g light brown sugar
75g chopped dark chocolate
Knob of butter melted
For the sauce
175g caster sugar
75g cocoa powder
500ml boiled water
Pre heat oven to 180.
Butter an ovenproof 1.5 litre baking dish.
Mix all the ingredients together and pour into dish. Mix together caster sugar and cocoa (sauce ingredients) and sprinkle over the top. Pour boiled water on the top of this(it will look odd).
Place in oven and bake for 45 min until springy.
Leave to stand for 10min before serving.
A jug of extra cold double cream is the perfect accompaniment.
After a lovely walk in the snow with friends it was back to Pennington palace for roast beef and Yorkshire puds.
Got a lovely joint of fore rib beef from Booths.
For pudding it was Nigel Slaters self saucing chocolate pudding, do easy to do and was delicious served with extra cold double cream. It’s so rich but oh do good!
This went down a treat, Martin had 3 platefuls!
All veg, peeled and chopped into large chunks
3 Sweet potatoes
2 Onions, chopped
50g Root ginger, peeled and finely chopped
2 cloves of garlic finely chopped
1 Red Chilli, finely chopped
6 sticks of Lemongrass, trimmed and finely chopped or I cheated and used a couple of teaspoons or lemongrass puree
200ml Hot vegetable stock
6 tbsp soy sauce
1 tin of coconut milk
1. Pre heat oven to 170, into a large flameproof casserole dish, add some olive oil and brown the root vegetables. Set aside, then add onions, garlic, chilli, lemongrass and ginger and gently fry till soft.
2. Put vegetables back into pan and add stock, soy sauce and coconut milk.
3. Place in oven for 1 hour until veg is cooked. Check for seasoning and stir in chopped coriander.
4. Serve with Jasmine scented rice.
2 handfuls of chopped coriander
Slow roasted peppers with cherry tomatoes, garlic and herbs
Pre heat Oven to 160
Use 1 pepper per person
Cut pepper in half, de-seed and place on a baking tray cut side down.
Drizzle with Olive oil and place in oven for 30 min.
After 30 min, place 2 cherry tomatoes which you have halved, some slivers of garlic, finely chopped rosemary and an anchovy (don’t use if veggie) plus another drizzle of Olive oil and then bake for another 30 min.
Serve with some Rocket and crusty bread.