It’s autumn, so there’s tons of apples. Also, it’s getting cold, so there is an inherent need for cake. This cake also has one of your two a day, so you can file it under healthy. It’s fabulous at tea time, which is at about fourish and, fortunately, happens every day.
The best thing about this recipe is that it’s made from a bowl of cereal. Nice. It’s an old family recipe that my Mum used to make for us. It’s so tasty that everyone who tries it always asks me for the recipe
- 1 mug Kellogg’s All Bran
- 1 mug sultanas (or other dried fruit)
- 1/3 mug Muscovado sugar
- 1 mug milk
- 1 mug self-raising flour
- sprinkle of mixed spice
All the ingredients are measured with a mug so it’s piss easy. Mix the All-Bran, sultanas and sugar in a large mixing bowl and then drown the mixture in the milk. You can add other mixed fruit if you like, just make sure all the All-Bran and sultanas are covered with milk.
After 45 mins you should have something resembling a soggy bowl of cereal 🙂
Sieve the flour and add a few shakes of mixed spice and into the mixture. Pour it into a greased loaf tin, or a silicone loaf tin (much better as no greasing required) and pop it in the oven for 45 minutes at 180 degrees.
Tip onto a wire rack to cool then slice and butter to serve, ideally with a nice cuppa.
Why do they always pick on the chubby one for puddings? I mean, if I don’t already have enough to contend with; what with the weather and various “other things”. Anyway, we all have our cross to bear and mine is clearly a little wobbly around the edges. Onwards, dear reader, for today we shall remember christmas. A Danish one to be precise. The Danes celebrate christmas on the 24th December and call it Jul (Yule) which I believe translates as “wheel”, which is rather apt. They also all eat the same thing. None of the ambiguities of the english version. There will be a Roast duck, Flaeske steg (roast pork), red cabbage and caramelised potatoes. After that, they have Ris Alamande and before, during and after there will be much drinking and merriment.
For some extra girth, you will need
- 85g pudding rice
- 150ml (1/4 pint) water
- 500ml (1 pint) milk
- 1 teasponn of vanilla essence
- 2 to 3 punches of sugar
- 50g almonds (whole and blanched)
- 300ml (just over 1/2 a pint) whipping cream
Hooray! It’s time for pudding again. But, alas, my lovely wifelet has encouraged me to a diet without pudding. Oh woe is me. So I can fulfill only the pleasure of making the pudding. Redeye, on the other hand, has to bear none of these restrictions and, along with his family of piglets, demolished the above named pud in quick time. A pud, I might add, that was so huge, it would have fed a large portion of Canada. Mind you, through the grunts of satisfaction, I believe the critique was in the positve.
Also, whilst this may look a touch involved, it is infact fairly simple. Take your time, do each bit in the order that it is written and keep the recipe to hand. The hardest bit is the custard but all you need to remember, is to pour slowly and keep stirring.
here’s what you’ll need…
- 1 Large orange zest
- 50g sultanas
- Grand Marnier/Brandy/Whisky (just one…)
- 200g Brioche
- 150ml milk
- 150ml double cream
- 50g Maya Gold orange spiced chocolate (or just good quality dark chocolate)
- 1 medium egg
- 1 egg yolk
- 50g sugar
Ahhh, pudding. And about flippin’ time. What is a life without pudding? A bit thinner I suppose. But as winter looms forth and generous baggy clothing becomes the general attire, those worries can be placed upon the metaphorical shelf of life until the spring begins to warm us again. As redeye said to me the other day “have you got something under your shirt”? Alas, “No”, began my curt reply. It also finished there, too. This Tiramisu is so ambrosial, one portion is never enough.
- 4 eggs (separated)
- 4 Tablespoons of sugar
- 1/2 a cup of double cream
- A cup of strong coffee
- A teaspoon of honey
- Packet Amaretti biscuits
- 500g Tub of mascarpone
- Vanilla essence
- 4 squares of good quality chocolate (grated)
I made the mousse again. It gets better every time. I added an extra egg white and made it just that little bit less rich. Nice.
I thought that as it’s supposed to be how to make ladies love me forever I’d give it a go on a couple of lovely ladies that I managed to drag in from the wild, and result of results, it err, well take a look.
Identities have been hidden to protect the innocent (and to stop you from turning to stone).
Chocolate Orange Mousse. Chocolate Orange Mousse. Chocolate Orange Mousse. Ok. I’ll stop now. It’s thick, strong, rich and chocolatey – just like me (ok, two out of four’s not bad). This recipe is so easy and the rewards so great, it’s irresistable.