Easy Sticky Toffee Pudding

   

Ok if steamed puddings are good enough for The Great British Bake Off they're good enough for me, but as usual because I'm a Jack Russell I'm bringing you a quick and easy Sticky Toffee Pudding recipe that wont stress you and cause you to drop it taking it out the oven! It takes less than 30 minutes to prepare and even less time to cook and tastes sensational, especially with that home made ice cream recipe I put on last week.

Ingredients

• 55g/2oz butter, plus extra for greasing
• 170g/6oz demerara sugar
• 1 tbsp golden syrup
• 2 free-range eggs
• 2 tbsp black treacle
• 200g/7oz self-raising flour, plus extra for flouring
• 200g/7oz pitted dates
• 290ml/10fl oz boiling water
• 1 tsp bicarbonate of soda
• ½ tsp vanilla extract
  

  
  

  
  

  
  

For the sauce

• 110ml/4fl oz double cream
• 55g/2oz butter, diced
• 55g/2oz dark muscovado sugar
• 2 tbsp black treacle
• 1 tbsp golden syrup
• vanilla ice cream, to serve

  
  
  
  
  
  

  Preparation method

  
  

  
  

  1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.
  2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
     Technique: Creaming butter by hand
     Watch technique0:50 mins
  3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.
  4. Pour the date mixture into the pudding batter and stir until well combined.
  5. Pour the mixture into the moulds (remember to grease and flour them) and bake for 20-25 minutes, or until the top is springy and golden-brown.
  6. To make the sauce, heat all of the ingredients in a pan, stirring gently and occasionally, until boiling.
  7. To serve, remove the puddings from the moulds and place onto each of 6 serving plates. Pour over the sauce and serve with a scoop of vanilla ice cream.
     
     
     
     
     

  
  

  Just in case you've forgotten, here's that easy home made ice cream recipe..... 
  

  
  Ingredients.....

  
  

  • 4 eggs
  • 1 tsp vanilla extract
  • 140g caster sugar
  • 300ml pot double cream

  
  Method.....
  
  Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. 
  
  Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it's
  thick and glossy, a bit like making meringues.
  
  Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture 
  until everything is combined. 
  
  Turn into a container, cover and freeze until solid. 
  
  Take out of the fridge about 10 mins before serving.
  

  
  
  
  
  Recipe from Good Food magazine, June 2011

  
  

  
  

  
  

Spiced Plum and Blackberry Crumble

Well summer's definitely gone so it's time for some tummy warming pudding recipes and where better to start than with a crumble.  This ones a Spiced Plum and Blackberry crumble with an Oat topping, delicious with some home made custard or even better for a contrast some home made ice cream.

It only takes about 20 minutes to prepare and the lightly spiced fruit is an absolute delight.....perfect for an autumn Sunday dinner table.....and I've included an easy to do, no equipment necessary ice cream recipe for you to try.....don't say I'm not good to you!




Ingredients.....topping

• 140g plain flour
• 140g butter, cut into small dice
• 85g soft brown sugar
• 50g porridge oats
• custard, cream or ice cream to serve

Ingredients.....fruit

• 
  
• 1 kg ripe plums (about 14), halved and stoned
• 1 tbsp soft   brown sugar
• 1 tbsp plain flour
• 2 star anise
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• juice of ½ a lemon
• 300g blackberries

Method

First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. 

Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. 

Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Home made ice cream 

Ingredients.....

• 4 eggs
• 1 tsp vanilla extract
• 140g caster sugar
• 300ml pot double cream

Method.....

Separate the eggs. Beat the yolks and and vanilla extract with an electric whisk until light and foamy. 

Clean the whisk, then in another bowl whisk the egg whites, gradually adding the caster sugar until it is thick and glossy, a bit like making meringues.


Lightly whip the double cream until it softly holds its shape. Mix with the yolks and egg white mixture until everything is combined. 

Turn into a container, cover and freeze until solid. 

Take out of the fridge about 10 mins before serving.




Recipe from Good Food magazine, June 2011

Liverpool's family friendly restaurant.....What's Cooking

Heading into Liverpool with the kids at the weekend and looking for a family friendly restaurant that serves great food.....look no further than the multi award winning What's Cooking? in the Queen Elizabeth Hall on The Albert Dock which overlooks Liverpool's The Three Graces.  It's been serving up great food since 1978 and sources it from local butchers, farmers and bakers to provide you with the finest and freshest daily produce available from sustainable sources.



They're an American Diner style no-nonsense, TexMexin', Nachos and Cheesin',  Burger flippin', Chicken wingin', Steak sizzlin', Fajita wrappin', Drink pourin' sensation.....plus they have free WiFi, TV's in every booth and free DS Lite available for the kids!




There's always a great deal to be had too.....whether it's a 3 course meal deal for £20, a bucket of beer or a bottle of house wine for a tenner to the exceptionally priced 'Lets Do Lunch' where you get 2 courses for £10 or the Sunday Specials menu where you get 3 courses for only £15 all day long.....why should Mum cook for the family on a Sunday when she can relax and enjoy herself too.....Result!

                                                                                                         

Now if you're a fan of US TV series Man V Food this one's for you.....The Olympic Burger.....all you have to do.....is eat 24 ounces of ground beef in 24 minutes.....oh yeah, and all the trimmings.....and its FREE.....c'mon Dad are you man enough to step up to the challenge.....and if Dad isn't Randy Santell definitely is and you can watch him try live.....




You've seen the programme, you've winced at the challenges. Well have we got a treat for you! On 18th October What's Cooking will be hosting 'Man Vs Food' with 113 competition champion Randy Santel of Kansas City, America. 

During his UK tour Santel will be stopping of at Liverpool to take on the Olympic burger challenge. For those of you who don't know the challenge consists of 1 x 24oz beef burger with 6 rashers of bacon, cheese, onions, tomatoes and jalapenos as well as 2 sides of chili chips! Santel only has 24 minutes to devour this feast or he pays the forfeit!

                          

Indian Potato Pie

So I was watching The Great British Bake Off and thinking to myself.....that's a lot of work and hassle to make a pie, so as is Ralph's way here's a vegetarian pie recipe that's easy, relatively quick to make and is delicious hot, warm or cold so it can be made well in advance too.....


Ingredients:

• 
  
• 700g potatoes , sliced
• 400g sweet potatoes , sliced
• 1 onion , chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 2 garlic cloves , crushed
• 
  
• 
• 1 red chilli , finely chopped
• 1 thumb-size piece ginger , grated
• 1 tsp each ground cumin, coriander and garam masala
• pinch dried chilli flakes
• 200g frozen peas
• juice 1 lemon , plus extra wedges to serve
• 
• small bunch coriander , chopped
• 25g butter , melted
• 275g pack filo pastry
• ½ tsp poppy seeds

Method:

Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really well.



Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.




Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.



Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.




Recipe from Good Food magazine  January 2011

The Grassmarket Hotel

So you've heard about the Edinburgh Festival.....you're planning to go, have a few days in Edinburgh and take in some shows.....but where to stay?  Well your accommodation couldn't get any more Fringe friendly than The Grassmarket Hotel located in the hub of The Old Town at 94 - 96 Grassmarket.  It's in an historic location second to none, populated with shops, bars, cafes restaurants and Fringe venues not to mention that it's a stones throw from Edinburgh Castle, Princes Street and Waverley Station (890 steps away apparently, but who's counting).

Needless to say you don't have to wait until Festival time to visit Edinburgh, it's one of the worlds premier tourist destinations and with the great value for money accommodation on offer at The Grassmarket Hotel there's no excuse for not planning a visit at any time! 

The hotel has recently been refurbishing rooms and they've been shortlisted for the laterooms.com Best Kept Secret Awards in the Best Interiors category and it's easy to see why.....

.....and not only is it luxurious, it's probably Edinburgh's most family friendly hotel.....with Tunnocks Teacakes and a copy of The Beano and The Dandy coming as standard in every room!

Even when the Festival and Fringe aren't on, Edinburgh at night is an absolute delight with a host of pubs clubs and restaurants to choose from and many of the best are within a short walk of the hotel.  

The Witchery Dining Room

If it's dark, delicious gothic splendour you're after you have to visit The Witchery just a few yards away from the entrance to The Castle for a dining 
experience you'll never forget.

It has developed a world-wide reputation for its exceptional dining experience, showcasing the very best of Scotland's produce in the most magical of settings. Now in its fourth decade, the Witchery is a Scottish fine dining landmark, much loved by loyal locals, its celebrity fans and visitors to the city alike.

You wont get stung here.....

If it's a great pub you're after situated in the historic heart of Grassmarket, The Beehive sits in the shadow of The Castle and boasts a history going back around 400 years. With a drinks license thought to have existed since it was a 16th Century coaching inn, the present building replaced The Beehive Hotel in the 1860's. It incorporates a main bar, a satellite bar (The Honeypot), a 100 seat dining room, a meeting room and one of the best gardens in the city centre.

You wont have a
ghost of a chance

For an unforgettable, scary and spooky experience don't forget to book an award winning Cadies & Witchery guided ghost tour. Established in 1984, the Cadies have been scaring people from all over the world almost every single night since, and their walking tours have become one of Edinburgh's must-see attractions. 

For a truly inspiring shopping experience, look no further than Edinburgh’s Grassmarket.  From The Castle come down the Castle Wynd or Upper Bow steps to the Grassmarket for some retail therapy that gives you a true taste of modern Scotland.

The area is full to brimming with Scottish designers, artisans and independent merchants selling everything from gourmet food and drink and luxurious knitwear to cutting edge fashions, antique books and unique gifts. Most shops are owner operated; adding to the feeling that your shopping experience is truly special.

So have I convinced you yet.....not only is The Grassmarket area of Edinburgh a joy for the avid tourist, The Grassmarket Hotel is the jewel in it's crown.....and if you are heading to Edinburgh for The Festival I can only offer you this piece of advice from past 

experience.....

BOOK EARLY!

For the best rates it's always better to contact them directly through their website and if you're really lucky you'll catch one of the monthly offers of 10 'Mates Rates' rooms at £1 (are they mental) which you can find out about when you subscribe to their mailing list.

Just to prove they're not afraid of The Trip Advisor they even have a live feed to it on their website.....

262 reviews of Grassmarket Hotel in Edinburgh

Grassmarket Hotel

TripAdvisor Traveller Rating:

Based on 262 traveller reviews

TripAdvisor Popularity Index:^#111of 139 hotels in Edinburgh

Most Recent Traveller Reviews:

• 7 Sep 2012: “Stayed here our last night in Edinburgh. Loved the decor in the room, and bathroom! Had...” more
• 4 Sep 2012: “Had a wonderful stay at the Grassmarket during thje Fringe gestival for 3 nights The hotel...” more
• 2 Sep 2012: “When booking and paying in advance ( about 750 for 5 nights) we were encouraged by...” more
• 25 Aug 2012: “Having previously stayed here at the very end of 2009, finding the location to be excellent,...” more

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