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Odlums Chocolate Christmas Pudding

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Ingredients:

For the Pudding:

125g/4oz Odlums Self Raising Flour

125g/4oz  Butter (softened)

125g/4oz Caster Sugar

2 large Eggs (beaten)

1 tbsp Cocoa Powder

125g /4oz Plain Chocolate (melted)

50g Shamrock Pecan Nuts (chopped)

15ml/1tbsp Milk

 For the sauce:

125g/4oz Plain Chocolate, broken into pieces

25g/1oz Butter

30ml/2 tbsp Golden Syrup

 Method:

  1. Preheat oven to 150°C/300°F/Gas Mark 2. Butter and line the base of a 900ml / 1 ½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
  2.  Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
  3.  Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
  4. Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
  5. Steam for 1 ½ hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the sponge comes out clean.
  6. For the chocolate sauce, place all the ingredients in a heat-proof bowl, set over a pan of simmering water and leave until melted. Remove from the heat and stir to make a smooth sauce.
  7. Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and serve the remaining sauce on the side. Enjoy!

http://odlums.ie/recipes/chocolate-christmas-pudding-2/

 

Posted on

Mary Flahavan’s Oaty Flapjacks… with chocolate on top! #kidshealth

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Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.
 http://www.flahavans.ie/recipes/oaty-flapjacks-/411
Posted on

Farfalle with red pepper sauce – Catherine Fulvio #cookwithavonmore

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It’s great over steamed fish and equally tasty over roasted garlic and courgettes.

Ingredients

  • 350g farfalle
  • 1 tbsp extra virgin olive oil
  • 3 shallots, finely chopped
  • 1 tbsp tomato purée
  • 100ml white wine
  • 2 red peppers, roasted and chopped
  • 50g crème fraîche
  • 200ml fresh cream
  • salt and freshly ground black pepper
  • 100g ricotta salata (or feta), crumbled, to serve
  • chives, to garnish

Directions

1 Cook the pasta according to the instructions on the package.

2 In the meantime, prepare the sauce. Heat the oil in a medium saucepan over a low heat and sauté the shallots until softened. Add the tomato purée and cook for 1 minute. Add the white wine and cook for a further 2–3 minutes. Add the roasted peppers and cook for 1–2 minutes, then stir in the crème fraîche and cream.

3 Remove from the heat and allow to cool slightly. Remove half the sauce and blend it to a purée, then mix both back together again. Season to taste.

4 Toss the drained, cooked pasta into the sauce, sprinkle over the crumbled ricotta salata and garnish with some chive lengths on top.

KEEPING IT LOCAL: THIS SAUCE IS ESPECIALLY TASTY SPOONED OVER STUFFED LOCAL FREE-RANGE CHICKEN BREASTS WRAPPED WITH LOCAL DRY CURED BACON.

http://cookwithavonmore.ie/recipe/farfalle-with-red-pepper-sauce-catherine-fulvio/

Posted on

Egg & dairy free pancakes – toppings: peanut butter, sliced banana, squash blueberries. Recipe by @babyledfeeding @dunnesstores

  • dunnesstores's profile picturedunnesstoresVerified
  • The perfect snack for your little ones this Pancake Tuesday 🥞 Try this Egg and Dairy Free Pancakes from @babyledfeeding, full recipe below!

    Makes 12 Pancakes

    1 tbsp milled chia seeds
    3 tbsp warm water
    180ml (3/4 cup) almond milk
    140g (1 cup) self-raising flour
    Drizzle olive oil

    Toppings

    Plant-Based 🌱
    • Smooth peanut butter, sliced banana, squash blueberries and a sprinkle of milled chia seeds.
    • Chocolate spread (made with mashed banana + 1/4 tsp cocoa powder), sliced strawberries, passionfruit and mint leaves.

    Dairy Toppings 🧀
    • Smooth goat cheese, sliced avocado, finely chopped coriander.
    • Greek yogurt (or swap for a plant-based yogurt), sliced kiwi, finely crushed seeds.

    Add chia seeds and warm water to a small bowl, stir then leave to sit for about 2 minutes until it turns into a jelly substance.

    Pour the almond milk into a mixing bowl then add the chia mixture and flour, then stir until it is smooth and combined.

    Heat a little olive oil on a pan, then divide the mixture into small portions. Fry both sides until golden.

    To serve pick your favourite topping choice. Smooth on the sauce then top with your choice of fruit, crushed seeds or finely chopped herbs.2d