Raspberry and Lemon Curd Bread and Butter Pudding

200g brioche bread / buns
softened butter
200g ready made custard
100ml cream
100g raspberries
lemon curd


Preheat ove to 160 degrees C.
Slice bread and spread one side with butter. Lay in dish. Mix custard and cream and pour over bread .Sprinkle with rasberrys and dorizzle/dollop some lemon curd over the top. Bake for 50 minutes.

Roasted Butternut Squash Salad

Butternut squash
Maple syrup

Pre heat oven to 180 degrees C. Cut squash up into chip size strips. Put on baking tray and coat with a small amount of maple syrup, salt and pepper .

Bake for 35 to 40 minutes turning oven down to 160 degrees half way through.

Also in this salad... Pea, cucumber and cold pasta, missed with mint sauce and cider vinegar & croutons ( 180 degrees for 15 minutes ).

Custard

Makes enough for 2/3

1/2 pt skimmed milk
1 egg
1 tbsp cornflour
50g caster sugar

Warm milk on hob until almost boiling.  Whilst milk is warming, whisk together the egg with the cornflour & sugar until its completely lump free,

Pour milk onto egg mixture, mixing well and then return full mixture to the pan/hob.  Stir until thickened.

Giant Yorkshires

Makes 4

8 tsp vegetable oil
225g plain flour, sifted
pinch salt
6 medium eggs, beaten
300ml skimmed milk

Makes 1

2 tsp vegetable oil
60g plain flour, sifted
pinch salt
1.5 medium eggs, beaten
75ml skimmed milk


Pre heat fan over to 200 degrees C, with cake tin brushed with oil.

Add eggs & milk to a well in the flower/salt & mix, leave to stand for 20 minutes.

Pour into hot tin & cook for 20 minutes.

Chocolate frosting

8oz chocolate (I used milk)
8oz margarine
1 egg yolk
1 tsp vanilla
1 cup (plus lots more!) icing sugar
1 tbsp instant coffee

Melt chocolate and set aside.

Using an electric mixer beat butter until fluffy, add egg yolk and vanilla followed by icing sugar.

Melt coffee in 2 tsp hot water and add to the mix along with the chocolate.

Add as much icing sugar as needed to get correct texture, i think if you use butter above instead of margarin, less would be required.

Chcolate cake

165g margarine
2 cups plain flour
1/4 cup cocoa
1 tsp bicarb
1/2 tsp baking powder
1 1/2 tsp salt
1 cup + 2 tbsp granulated sugar
1/3 cup soft brown sugar
1 large egg yolk + 2 large eggs
1 tsp vanilla extract
300ml sour cream
1 1/2 cup milk (I used skimmed)
200g milk chocolate

Pre heat oven to 160/170 degrees.  Butter, line and flour 2 x 8" round pans.
Whisk together flour, cocoa, salt and baking powders.

Beat butter and sugars until fluffy, add eggs gradually.  Beat in vanilla.

Gradually add dry mix and sour cream and milk mix, alternating between the two, starting and ending with dry.

Chop chcolate finely and fold into mixture. Divide mix between two pans.

Coooke for 45-55 minutes.  ( I did 35 mins 160 deg, 20 mins 170 degrees).

Braised Red Cabbage

Serves 2-3

knob buter
1/2 red onion, finely chipped
1/2 red cabbage, roughly chopped
1/12 tbsp muscovado sugar
75ml balsamic vinegar
1 tbsp cranberry sauce

Soften onion in pan with a small amount of butter,


Tip in cabbage & saute until shiny ans well coated, add apple, sugar & vingear before reducing the heat to low and cooking for 30/40 minutes (covered & stiring occasionally)

Stir in cranberry sauce ans cook for a further 10/15 minutes.

Sticky Chicken

1 tbsp brown sugar
2 tbsp honey
1/4 cup soy sauce
2 tbsp hot sauce
2 cloves grated garlic

Cook chicken strips, peppers and onion until browned. Pour over sauce and simmer for 7-8 minutes until slightly sticky but still a sauce.

Sprinkle with sesame seeds and serve with white rice and brocoli.