Curse of the expensive puddings!

Seakay

Perhaps you could get your Mum on board with this as well. Possibly dad helping with the shopping is a new, post-retirement thing? Even if not, if it is her home made individual portion puddings which are being scorned in favour of bought, then she may have more chance of influencing him?

JoeyEmma

Ok, sticky toffee pudding recipe...It makes 12 muffin sized portions or can be cooked as a whole cake. Muffins freeze really well and can be warmed up in microwave

Sticky toffee pudding
6oz chopped dates
1 tsp bicarb soda
2oz butter
6oz dark soft brown sugar
1/2 tsp vanilla essence
1/2 pint water
6oz self raising flour
2 eggs

Grease tin. Preheat oven to 160'C. Bring water and dates to boil in a pan. Add bicarb soda. Leave mixture to cool. Cream butter and sugar. Beat in eggs. Fold in flour. Stir in date gooey liquid mush and vanilla essence. Bake until springy and skewer comes out clean. If doing as a whole cake this will take 30-40 minutes. If doing as individual muffins will take about 20 minutes.

Delicious served with custard, cream or the sauce below.

Sticky toffee sauce
7oz soft dark brown sugar
5oz butter
6 tbsp double cream.
1/2 tsp vanilla extract
Melt all ingredients in pan until sugar dissolved. Pour over cake. Have heart attack.

To be honest I have never measured out the ingredients for this and it always tastes fine. Not sure if the sauce freezes. Maybe somebody could test it out!

Mice_Elf

Absolutely laughing out loud at your recipe! You should write a book.

"stir in date gooey liquid mush" and " Pour over cake, have heart attack".

I just have to try this one now!

noonesperfect

champys wrote: »

..... or jelly whipped up with evap milk makes a lovely light dessert. Toasted flaked almonds, sprinkles, a glace cherry or those little orange and lemon slices can add to the attractiveness.

Jelly whipped up with evap milk?? sounds like anotherone I'd like to try - how do you do that?

Thanks!

Sorry to make you wait, been busy!

Make your jelly as normal and leave until begining to set. Pour a small tin of chilled (it must be chilled)evaporated milk into a bowl and whisk until thick.
Pour the jelly into whisked evap milk and whisk briefly until the two are thoroughly combined. Put in your serving dish and place infridge to set fully and decorate as desired.

Our favourite is to use either lemon or orange jelly and put a tin of drained mandarins in the serving dish before pouring over the creamy jelly mixture. Yum! It would work well with strawberries or raspberries if you're pushing the boat out, so to speak! (using strawberry or raspberry jelly obviously)

Horace

I admit to buying Gu puds once in a while but I do keep the glasses that they come in as they are handy when making my own puds. My current favourite is fizzy jelly - I use lemon & lime flavour jelly and make up using half the amount of water and then I top it up to a pint with lemonade - I have tried using cheap cloudy lemonade from Lidl and it works just as well. Then I leave it to set - voila fizzy jelly.

noonesperfect

Hi again Champys,
forgot to say, this makes four good helpings if you include the tinned fruit. I usually use sugar free jelly and evap milk, I would think Carnation light would work just as well if you're watching the calories (we should be :rolleyes: ).
I made this when I had a little leftover whipped Elmlea in the fridge, it worked well too.

champys

Thank you so much noonesperfect - I can see lots of possibilities with this idea! I live in France, where we do not get ready-mix jellies, but I am able to make jelly using HM fruit juices and leaf gelatin. Evaporated milk no problem.
Definitely going to give this a try-out still this week.....