Golden Syrup Pudding

After a day's sledging to take my mind off a few pieces of bad news I decided comfort food was in order. With the ingredients I had in the cupboard golden syrup pudding was the one!

 

 

Ingredients:

 

100g Butter -softened
100g Caster Sugar
1tsp Vanilla Extract
2 Eggs
100g Self Raising Flour
6 - 8tbsp Golden Syrup

 

 

Method:

 

1.   Preheat oven to 200/ Gas mark 6.

2.   Cream butter and sugar until fluffy. Add eggs one at a time.

3.   Add vanilla extract.  Fold in flour. Combine well.

4.   Pour syrup into a  greased baking dish. Spoon over sponge mix.

5.   Bake for about 35 - 40mins until risen.

6.   Serve with whatever accompaniment you fancy!

 

 

Angel Delight Ice Cream - Review

Everyone who has read this blog knows I do like my Angel Delight. So I was pretty excited (I even did a little dance in Morrisons!) when I spotted they now have a version especially for ice cream. Well I had to give it a go! I purchased the strawberry and butterscotch versions. I followed the instructions to a tee and you only need a hand whisk and 150ml semi skimmed milk.

I am pleased to report it actually tastes okay. Granted it's never going to be the same as Ben and Jerry's, but for a quick stand by and fairly low in fat it did the job.

Smoked Fish Risotto

Risotto is much easier to make than people seem to think. And as it only takes about 30 minutes it’s a great midweek meal. Once you’ve made it the first time you can switch the ingredients about-different meats, herbs, or make it veggie instead. Just keep the basic rice, onion, and stock combo the same.

Serves 2 (Easily doubled)

Ingredients:

2 Smoked fish fillets (I use smoked trout or haddock usually)

150g Arborio Rice

1pt Hot Fish or Chicken Stock

1 White Onion – diced

2 Garlic Cloves – chopped or 1tsp Garlic Puree

1 Large glass white wine

1tbsp Chopped Fresh Dill or 1tsp Dried Dill

1tbsp Butter

1tbsp creme fraiche

Salt and Pepper- to season

1. Melt butter in a large frying pan. Add onion, and garlic and fry until soft.
2. Tip in the rice and coat with butter and onion. It should slightly glisten. Add wine and bubble until the wine has reduced.
3. Add in a ladle at a time the stock. Let each amount be absorbed by the rice before adding the next. Repeat until rice is cooked. You may not need all of the stock.
4. Fold in the dill and the fish. Heat through. Season to taste.
5. Before serving fold in the creme fraiche.

I am trying to get extra veg into my diet so I added a handful of diced mushrooms, asparagus,a handful of chopped spinach and a handful of peas. Italians don't usually add cheese to fish dishes whether it be a pasta or rice based one, but food is for enjoying so if you want to add some grated parmesan go for it!