Here is an instant pudding for those evenings when hunger strikes, when the resolution crumbles, or when you just fancy it. And it can be in your tum in 10 minutes!
First put your choice of Jam, Marmalade or Syrup into a bowl (If you’re really desperate a plastic jug will do)
Next mix together 30g softened butter, 30g sugar, 60g SR Flour and one egg. Granulated sugar is fine but you could use Caster or Brown.
Spread this mixture over the jam base.
Microwave on High (800w) for 3 minutes or until the top is set.
Leave it for about a minute to finish off, and then serve.
When you get the hang of it you make custard and be heating it whilst mixing the pudding ingredients. Cook the pudding and the custard will still be warm enough to pour on top.
As I said last time Beef Fajitas for Saturday, after the performance I had making the wraps the filling was a no problem. Using the veg you saw last time and some home made Sweet Chilli sauce, they came out well.
Sunday was Slow Roast Lamb day; it’s a long cooking but well worth it. I used a leg joint of 2.4Kg, so it needed about 4 hours cooking.
I scored the fat first, whilst the oven was heating up to max, and rubbed some herbs and garlic in. Also add a little water to stop it drying out.
Cover well with foil.
When the oven is up to temperature, put the covered joint in on the middle shelf and IMMEDIATELY turn the oven down to 150 degrees. Now ignore it for 2.5 hours.
After 2.5 hours uncover and baste, next surround it with chunks of Potato, Parsnip and Swede (or any other root veg you fancy),
Re-cover and put it back for 90 minutes.
At this time the meat will be falling off the bone, so remove it all to another roasting tray and cover with foil.
Leave it somewhere to rest. Increase the oven temp to 200, baste the veg and return for 30 minutes, until they look like this.
And there we are, serve with mint sauce and whatever else you like. Peas and carrots go well!
Use the liquid in the bottom of the dish to make your gravy, adding a little stock, cornflour and seasoning.