Archive for the ‘Sweet’ Category

Recipe 27 – Bread and Butter Pudding!

Easy Recipes.

 Also posted under Sweet.

Bread and Butter Pudding.

No real goodness to brag about but to die for!


For four or five people:-

Six slices of bread and jam, with margarine going on first (one or two day old bread is better).

3 ozs. / 75 g. of raisins or sultanas.

250 ml. / a little under ½ pint of milk.

3 ozs. / 75 g. of sugar.

3 large eggs.

½ tsp. of vanilla extract.

150 ml. / ¼ pint of single cream.

HARD PART –  nothing hard about this one.

Set the oven to 160C / 320 F / Gas 3.

How to make it:-

Cut each slice of bread and jam into triangles and then make a layer of bread in the base of a small (2 ½ pint) ovenproof dish.  Follow this with a sprinkling of raisins / sultanas and repeat the layers, finishing with a bread layer. 

Bring the milk almost to boiling point then stir in the sugar and put to one side. 

Whip the eggs, cream and vanilla extract together and then add the milk mixture and stir thoroughly.  Pour this combined liquid over the bread, making sure that all the bread is dampened.  Now press the bread mixture down with the flat of your hand, to make sure that all of the bread soaks up all of the liquid.  Let the prepared pudding stand for ten minutes or so.

This pudding dish is then to be placed into a bigger dish or roasting pan, so that you can add boiling water to the bigger container.  Fill the bigger container with enough water to rise halfway up the smaller dish.  Now lift the prepared dishes into the oven.

The pudding will take about 45 minutes to cook through and an indication that it is ready will be that the top of the pudding is turning brown.









Oh wow!  This pudding tastes so good and it keeps wonderfully well in a sealed lunch box in the fridge.  Two days later, it tastes just as good as when it was freshly baked.



Recipe 20 – When You Really Need Some Coconut Milk and you Only Have Desiccated…. .

 If you’re making something like a curry or some other dish that needs coconut milk, I now know how to make it from dried (desiccated) coconut.

 You need:-

 9 ozs, (225 g.) desiccated coconut.

9 fl. ozs. (250 ml.) of boiling water.

A cupful of cold water.

 How to make it:-

 Stir the coconut into the boiling water then blend the liquid for about thirty seconds.

 When it has cooled sufficiently to handle, sieve the liquid through clean piece of cloth or pass it through a fine sieve and discard what is left of the coconut itself.

Top the remaining liquid up to 200 ml. with some cold water and allow it to chill before using.  Ideally, it should stand for about two days but hey, if you have this amount of time to wait, you could have gone and bought some coconut milk, couldn’t you?  If it does stand for some time, you will need to stir it before you use it.

 Coconut milk is at the ready!

Recipe 18 (and 19) – Pancakes!!!!

Easy Recipes.

 Also posted under Sweet.


Pancake day will soon be upon us and, if you’re like me, you forget it every year and then remember it when February has gone.

Well, pancake day this year is on Tuesday the 21st., that’s 2 and 1 – the 21st.!!!!

Pancakes are so easy to make, the mixture being the same as for yorkshire puddings though the consistency may be a little different.

You need:-

No real goodness to brag about but to die for!


HARD PART –  Easy peasy!

 You need:-

4 ozs. (100 g.) plain flour

2 eggs.

½ pt. (300 ml.) milk.

A pinch of salt.

1 or 2 tbsps. Of vegetable oil.

To make  pancakes:-

 Mix the flour and salt together in a mixing bowl.

 Beat the eggs and mix into the milk.

Pour the liquid a little at a time into the dry ingredients and mix thoroughly.  When all of the liquid has been added, continue mixing until the pancake mixture is free from any lumps.

Add the smallest amount of oil to a small frying pan (7”) and warm up the pan, making sure that the oil has covered all of the base (you can do this by wiping it around with a brush, while the oil is still cold). 

Pour enough batter into the pan to cover the base and fry it for about thirty seconds, until the pancake moves easily, indicating that the underside has sealed. 

Use a spatula to turn the pancake over and then cook it on its other side. 

Now is ‘clever time’, when you can try your hand at tossing the pancake in the air and getting it to land gracefully back into the pan.  Hmm … it takes a little practise …. .  Still, you can make another one, can’t you …. ?

When I was young, we covered pancakes with golden syrup and this is still my favourite way but you can also add lemon juice and a sprinkle of sugar, or anything that takes your fancy.  And it doesn’t always have to be a sweet filling, as pancakes taste good with tomato sauce too.

I’ll have mine in advance, so as to get you some photos …. yum yum.

Now, there’s …….. something else !!!!

Recipe 19 – Pancakes with a Wholemeal Twist (of porridge).

 I have to admit that I haven’t made these ones before but they sound gorgeous and I really should make them (and will).

You need:-

 3 ozs. (75 g.) of porridge oats.

6 ozs. (150 g.) of wholemeal flour.

½ tsp. cinnamon

1 egg.

A little under ½ pt. (275 ml.) of skimmed milk

A little amount of oil, simply for rubbing on the frying pan base.

How to make these pancakes with a difference:- 

Mix the dry ingredients together in a bowl.

Beat the egg, add a little milk to it, stir them together and then add to the dry ingredients, mixing all the time. 

Slowly add the rest of the milk, mixing all the time, then leave to stand for about twenty minutes, so that the oats can swell a little. 

Wipe the base of a 7 “ frying pan with a little oil and warm it up. 

Add enough mixture to cover the bottom of the frying pan and fry each side for about two minutes, to cook it through.  Serve the pancakes with whatever takes your fancy.  For me, it would probably be some toffee sauce and a little dollop of whipped cream. 

Okay, okay, the ingredients indicated a very wholesome pancake but you’re allowed to spoil the plan occasionally, y’know.


Recipe 9 – Sweet Potato Boats.

Easy Recipes.

Also posted under Sweet.

Sweet Potato Boats.

I believe the sweet potato to be the number one item for eating.  It protects against the nasty illnesses and is exceptionally good for your eyes.  I’ve always like sweet potatoes and we were eating them once or twice a month but now it’s going to be at least twice a week.  Honey, yoghurt and cinnamon are all ‘must-eats’, so make sure you do.  Sweet potato boats can be eaten for breakfast or as a quick dessert or snack, so there’s no reason you should be stuck for ideas.  Visit my page The Good Foods to Eat and Why ( here on this site to see just how this easy recipe really can be a life saver!


One sweet potato per person.

A little fresh cream or natural yoghurt (for me, Greek yoghurt every time).

A spoonful of honey.

A little cinnamon to top it and add colour.


HARD PART –  there isn’t one, unless you don’t have a microwave oven.  The hard part is then to remember to put them in the oven the night before you want to eat them.

If you’re using the oven method, simply wash the potato and place on an ovenproof tray to bake at about 200F / 150C / Gas 4 for about an hour and a half, as they take a little longer than ordinary potatoes.

How to make it (using a microwave):-

Wash the potato and place it on a plate in the microwave for a little longer than you would an ordinary potato, as they take a little longer to cook through.  One potato should need about ten minutes and you can check if it is cooked by piercing it with a sharp knife.  If the knife meets any resistance, cook the sweet potato a little longer.

Cut the sweet potato in half along its longest measurement and loosen its pulp by slicing through it with a sharp knife.

Add a little cream or a little yoghurt.

Add a little bit of honey.

Top with a little cinnamon, if you wish.

Enjoy it and eat the skin as well!


Recipe 6 – Jam Squares.

I love any recipe that is simple, can be done in a jiffy and has healthy ingredients, so here’s one for jam squares.  Made with porridge oats, they take no doing and make an excellent quick breakfast.

Easy Recipes.

Also posted under Sweet.

Jam Squares.

Lots of oats, so that can’t be a bad thing.



6 ozs. Porridge oats.

8 ozs. Plain flour.

8 ozs. Butter.

7 ozs. Sugar.

2 ozs. Chopped nuts.

1 tsp. (teaspoon) cinnamon.

½ tsp. salt.

½ tsp. bicarbonate of soda.

5 tbs. (tablespoons (like a soup spoon)) strawberry jam.


HARD PART – there isn’t one!

Set the oven to 200C / 400F / Gas 6.

How to make it:-


Pour the flour and the porridge oats into a mixing bowl.

Cut the butter into small pieces and rub into the flour and porridge oats , just like when you make pastry.

When the margarine has been well blended in, add all the other dry ingredients and rub through your fingers for a couple of minutes more.

Grease a 13 x 9 inch swiss roll tin and add half of the mixture, pressing it down firmly with your hand, to make sure that it is a hard and compact base.

Spread the jam over this prepared base (I put the jam in the microwave for a minute, to make sure that it spread easily), then top it with the rest of the mixture, once again pressing it down, to make a firm and compact top.

 Bake in the pre-heated oven for 30 minutes or until golden.

 Allow it to cool, before cutting into little squares (it makes about twenty).

These taste so good and you know that you’re getting some fibre into your system but please remember to leave some for others!
































Recipe 4 – Chocolate and Banana Cake.

Easy Recipes.

Also posted under Sweet.


Chocolate and Banana Cake.

 Well, at least the bananas are good for you …. .


6 ½ oz. (ounces) / 190 grams plain flour.

2 tbsps.(tablespoons) cocoa powder.

1 tsp. (teaspoon) baking powder.

1 tsp. (teaspoon) bicarbonate of soda.

5 oz. / 150 g. sugar.

2 beaten eggs.

2 tbsps. (tablespoons) treacle or runny honey.

¼ pint / 150 ml. milk.

¼ pt. / 150 ml. vegetable oil.

2 mashed bananas.

For the Icing (I don’t always put this on the cake, as it’s adding calories by the thousands!):-

2 oz. / 50 g. melted butter.

2 tbsps. (tablespoons) milk.

1 lb. / 40 g. icing sugar.

1 tbsp. (tablespoon) cocoa powder.

A few drops of vanilla essence (if you have some).

HARD PART –   You really do need the baking powder and the bicarbonate of soda for this recipe, so make sure you have some in the cupboard.

Preheat the oven to 325F / 170 C / Gas 3.

Grease the bottom of a swiss roll (rectangular) tin or a 7 inch round cake tin and then place a sheet of greaseproof paper in the bottom of the tin (cut slightly smaller than the tin size), to make it easier to remove the cake from the tin later.

How to make it:-

 Place all of the dry ingredients into a mixing bowl and give them a stir.

In a measuring jug, add your measured milk and vegetable oil, then the eggs and the mashed bananas.  Give them a stir and then add to the dry ingredients.  Before you start mixing everything together, add your treacle or honey (this way, none of it was left sticking to the jug) and give it a really good mix.

The mixture will fill the swiss roll tin but there might be a little left over if you are using a round cake tin (use the rest to make some little cakes in a bun tin).

Bake in the centre of the oven for about forty minutes but, if the top looks done and the middle isn’t (check it by sticking a knife into the cake, to see if the knife comes out clean), cover the cake with a sheet of aluminium foil for the remainder of the cooking time.  When the cake is cooked through and spongy to the touch, leave it on a cooling tray for a while, as it’s sure to break if you try to remove it from the tin while it’s still hot.  When it’s cool, slide a sharp knife all along the edges between the tin and cake to loosen it, place a plate or a board on top of it and then tip it all upside down.

Cut into individual squares, the cake is absolutely gorgeous without the icing but, if you do want to add the topping, don’t cut the cake yet.

Make the icing by gradually adding the dry ingredients to the melted butter, also adding the milk during this process.  Spread it onto the cake and cut into it squares.

Oh – yum yum!

I’m a bit of a cheat really because, although I’m not adding the thousands of calories with the recommended topping (icing sugar is difficult to find here and very expensive when you do!),  I will be serving it with either cream or natural yoghurt.


Recipe 2 – Quick Fruit Cake.

Easy Recipes.

 Also posted under Sweet.

Quick Fruit Cake.

No real goodness to brag about but to die for!



½ lb. butter.

150 ml. (about half a teacup) of orange juice .

1 tsp. bicarbonate of soda.

1 tsp.mixed spice.

6 ozs. Sugar.

S beaten eggs.

8 ozs. self-raising flour.

1 ½ lb. mixed fruit (raisins, sultanas, or currants).

If you have some, a little piece of greaseproof paper and aluminium foil.


HARD PART –  nothing  hard about this one, except ‘tsp.’ means teaspoon and it means a level measurement and not a heaped one.

Set the oven to gas mark 4, or 200F / 150C.

Grease out (with a very tiny portion of butter) a cake tin of about seven inches square or eight inches diameter (across the centre measurement).   If you have some greaseproof paper, place a square (or round) piece in the bottom of the greased tin, as this will ensure that the cake will not stick to the bottom of the tin and will therefore come out without breaking.

How to make it:-

Put butter, sugar, liquid, bicarbonate of soda and mixed fruit into a saucepan and boil for three minutes.

Add eggs, mixed spice and the self-raising flour and mix together.

Pour the mixture into the prepared cake tin and bake for about two hours.

Check the cake after about an hour and a half, as the top might be brown whereas the middle of the cake is still gooey.  You check it by inserting a knife into the cake centre, waiting about ten seconds, then removing the knife.  If the knife is clean, the cake is ready.  If it’s sticky, it needs a little bit more time.  If you do have to put the cake back into the oven, cover the top with a sheet of aluminium foil and, this way, the cake centre will continue to cook, without the cake top burning.

Wow!  This cake tastes a good as a Christmas cake and, when it’s warm, it tastes even better!



Mine burnt a little bit on the top, as I was concentrating too hard on other things.  Nevertheless, it still tasted good!

Oh, custard, wherfore art thou?

Not in Galicia, that’s for sure ….. though they do have weaker natilla that almost does it for me…….. but not quite.