All posts tagged: pudding

‘Stardew Valley’ has an official cookbook. Here’s how to make Seafoam Pudding.

‘Stardew Valley’ has an official cookbook. Here’s how to make Seafoam Pudding.

Published by skeptic

Like most farming simulators and open-world adventure games, one of the most satisfying parts of the journey lies in the art of cooking. It’s a small victory, a genuine moment of self-care between quests, gathering precious ingredients you’ve painstakingly collected or grown yourself, then whipping up something delicious (or cursed) that boosts your stats for a bit. One of the games you’re probably instantly thinking of is Stardew Valley, the wildly popular farming sim that allows you to grow your own crops, go fishing, and trawl the deepest caves for goodies to fry up later. From crafting Crab Cakes to conjuring mysterious Void Mayo, recipes are a core part of the game, giving you health, defence, and boosted skills. And if you’ve ever wanted to try cooking some of the dishes IRL, there’s The Official Stardew Valley Cookbook, out May 14 through Penguin Random House. SEE ALSO: Chinese fantasy farming sim ‘Immortal Life’ adds trauma bonding to pastoral ideal, and I love it Cooking is a major part of “Stardew Valley”. Credit: Stardew Valley / …

Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding | Food

Nigel Slater’s recipes for lemon and spinach linguine, and wild garlic cheese pudding | Food

Published by skeptic

I made a light and savoury cheese pudding this week – its crust golden, its centre softly oozing. As light as a soufflé, it came from the oven in its earthenware dish, puffed and smelling sweetly of wild garlic leaves. There was a spring salad, too, this time of butterhead lettuce, peppery watercress and cucumber dressed with a mustardy vinaigrette. Garlic leaves come in bags from the greengrocer, but some will have access to leaves growing wild. We had them in the woods where I grew up and we would pick a handful (no more) to mash into butter to melt on to lamb chops. The rest we left to grow wild, gently perfuming the woods before the bluebells appeared. It is a relief to see bunches of young spinach, their leaves sharp like an arrow and with crisp stems, in the shops. More welcome than the timid, round-leaved stuff in bags. Cooked under a tight lid in their own steam, they were stirred into a tangle of linguine with lemon and parmesan within an …

Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes | Middle Eastern food and drink

Devilled eggs, lamb skewers and hot cross bun pudding: Ravinder Bhogal’s Easter recipes | Middle Eastern food and drink

Published by skeptic

The daffodils are out, parading their annual magnificence, and I can’t help but be enchanted by the beauty of spring. While I’m not religious, I also can’t help but revel in the festivities of Easter. Eggs, lamb and hot cross buns are all traditional, but these fuss-free recipes give them a new lease of life. Buy in some flatbreads and pickles to serve alongside the meat, so you aren’t stuck in the kitchen for the whole day. After all, there are more important things to do – such as hunting for chocolate eggs! Devilled eggs with tahini and za’atar If you don’t want a fussy starter, devilled eggs are the perfect nibble for circulating with a drink, plus they are endlessly riffable – these are inspired by the flavours of the Middle East. Prep 10 minCook 10 minServes 4 8 medium eggs, at room temperature75g good-quality mayonnaise, or thick Greek yoghurt30g tahini2 tbsp lemon juiceSea salt and black pepper1 heaped tbsp finely chopped flat-leaf parsleyA good sprinkle of za’atar, to servePickled Turkish chillies, to serve …

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Hats off! It’s Tom Kerridge’s Easter recipes: shoulder of lamb, onion tart and a hot cross bun bread and butter pudding | Tom Kerridge

Published by skeptic

The watery reaches of Buckinghamshire, beloved of bankers and 1980s celebrities, have been subject to so much flooding in recent winters that posh new houses are built to float. Though the future of this countryside is uncertain, the desire for pubs in a town like Marlow remains and Tom Kerridge owns three on the high street: the Hand & Flowers (two Michelin stars, Cornish “tin mine” tart on the menu); the Coach (one Michelin star, turbot scotch egg); and the Butcher’s Tap and Grill, with a sister pub in London’s Chelsea, which is “basically lumps of meat”, as Kerridge puts it. The Butcher has a real butcher’s in the bar area complete with tangy aromas. Men in woollen coats pop in to buy grass-fed bavette steaks and Blur’s The End plays over the sound system. Kerridge is striding down Marlow High Street on a mobile phone, deep in business – then he swings in. His sweatshirt is covered in mock heavy-metal insignia, running up and down the sleeves like tattoos: a snake on a crucifix, …

Banana sticky toffee pudding recipe

Banana sticky toffee pudding recipe

Published by skeptic

This sticky toffee pudding is made with mashed-up bananas instead of dates, so it’s a tad lighter in colour than you might be used to. The secret to its assembly is to slice the cake once cooked then coat it in the hot toffee sauce, so the sponge soaks up the sauce to make it extra sticky. Timings Prep time: 20 minutes Cook time: 1 hour 20 minutes Serves 4 Ingredients For the sponge 130g unsalted butter, at room temperature, plus extra for greasing 180g dark brown sugar 2 medium eggs, lightly beaten 220g strong plain flour, sifted with 7g baking powder 2 tbsp black treacle 2 bananas, peeled and mashed For the toffee sauce 320ml double cream 170g caster sugar 70g unsalted butter 1 tbsp black treacle a splash of milk, if needed Method Preheat the oven to 180C/160C fan/gas mark 4. Grease and line a baking dish, or a loaf tin roughly 20 x 10cm and 10cm deep. Using an electric stand mixer, or by hand, cream the butter and sugar until light and fluffy. …

Monkey ‘trapped by Yorkshire pudding’ settling back into life at Highland Wildlife Park | UK News

Monkey ‘trapped by Yorkshire pudding’ settling back into life at Highland Wildlife Park | UK News

Published by skeptic

A cheeky monkey that spent five days on the run in the Scottish Highlands is “doing really well” after being captured and returned to a wildlife park. It is thought that the Japanese macaque, named Honshu, may have got caught after being tempted by some Yorkshire pudding that had been left out overnight for the birds. Honshu – nicknamed Kingussie Kong – escaped from his enclosure at Highland Wildlife Park near Kingussie on Sunday morning. A major search operation was launched, and he was eventually shot with a tranquiliser dart after being spotted eating from a bird feeder in a garden less than two miles away from the park on Thursday. Stephanie Bunyan, who alerted the authorities after spying Honshu snacking in her garden, told The Guardian that as well as peanuts in her feeders, she had also left out some Yorkshire pudding – which was gone by the morning. Image: Honshu back in the park. Pic: RZSS/PA In an update on Friday, the Royal Zoological Society of Scotland (RZSS) – which runs the park …

Missing monkey trapped by yorkshire pudding in Scotland | Scotland

Missing monkey trapped by yorkshire pudding in Scotland | Scotland

Published by skeptic

Two pebbly droppings deposited on her patio are all that Stephanie Bunyan has to remind her of Thursday morning’s celebrity guest. Honshu the missing macaque was finally captured in Bunyan’s garden after five days and four nights on the run and after drone search technology was rendered useless by blustery weather. In the end, it was the yorkshire pudding that got him. Bunyan likes to drink her morning coffee looking out on to her peaceful terraced garden, which is decorated with tinkling wind chimes and boasts an array of bird feeders. There were peanuts in the feeders but on Wednesday night she put out some leftover yorkshire pudding. In the morning it was gone. And just after 10am “there he was at the top of the steps, looking in the window”. The desire to capture her visitor on camera was powerful but she knew she had to get hold of Highland wildlife park straight away. Within 10 minutes of her call to its dedicated monkey hotline, the search drone operators had arrived, and minutes later …

Nigellas Game Changer For Bread And Butter Pudding

Nigellas Game Changer For Bread And Butter Pudding

Published by skeptic

No matter the dish, when it comes to recipes, we’ll always trust Nigella Lawson. Even when she describes a new recipe as “so-wrong-it’s-right”, like in the case of her newest recipe — a brand new take on the British favourite bread and butter pudding. Ideal for these chilly days, bread and butter pudding is the ultimate comfort food and, for a lot of us, brings with it nostalgia for childhood days in the school canteen or even just our grandparent’s kitchen. Speaking of comfort food, data from Ocado has shown that there is increased demand for comfort desserts during these months with sales of bread and butter pudding rising by 30% in winter. As for Nigella’s secret ingredient? It’s Laughing Cow cheese! Nigella says that this provides a “cheesecakey softness” with each mouthful. Speaking of her latest recipe, created in collaboration with Ocado, Nigella said, “This recipe is a conflation of two nostalgic food memories of my childhood: Laughing Cow Cheese and Bread and Butter Pudding.” Adding, “It’s not sophisticated, it’s not elegant, but it …

Catalan-style beans, green eggs, rhubarb pudding: Rosie Sykes’s essential store-cupboard recipes | Food

Catalan-style beans, green eggs, rhubarb pudding: Rosie Sykes’s essential store-cupboard recipes | Food

Published by skeptic

Quick and filling Catalan-style beans and chorizo (pictured above) A good example of a little meat going a long way: bacon and chorizo add extra depth to this earthy dish. The beans also contain plenty of protein. Whenever I think about a meat-based meal I work out what I can add in order to bring down the meat content, to help the purse and the planet. Pulses work well. A little more or less of any ingredient is not crucial: let the recipe expand or contract to suit your larder. The dish can be ready in around 30 minutes, but it can just as easily simmer away gently for much longer. Serves 4light olive oil 1 tbsp rindless smoked streaky bacon 150g cooking chorizo 200g, cut in half lengthways and sliced into half-moons about 1-2cm thickonion 1, finely slicedgarlic 2 cloves, finely slicedwhole green beans (haricots verts, if possible) 1 x 400g tin or 400gfrozensherry vinegar 1 tbsp tinned butter beans 200g, liquid reserved frozen broad beans 400g white wine or cider 150ml (optional – …

Philip Khoury’s recipe for vegan sticky toffee and pecan pudding | Dessert

Philip Khoury’s recipe for vegan sticky toffee and pecan pudding | Dessert

Published by skeptic

Each spoonful of this pudding is a mosaic of textures. The softness of the crumb contrasts with the buttery sweetness of dates and the crunch of candied pecans. But the real magic lies in the lavish pour of decadent butterscotch sauce, a golden cascade that seeps into the cake, promising a gooey bite every time. Perfect for anyone seeking a little pleasure in the frosty depths of January – and a plant-based one, too. Sticky toffee and pecan pudding Prep 20 minCook 25 minServes 8 For the candied pecans100g icing sugar150g pecans For the pudding30ml extra-virgin olive oil, plus extra for greasing250g dried dates1 tsp bicarbonate soda140g dark brown sugar100g pecans, finely chopped200g plain flour3 tsp baking powder2g fine salt For the sticky toffee sauce400ml oat milk, or any plant-based milk20g cornflour5g sea salt100g dark brown sugar 20g coconut oil Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with greaseproof paper. For the candied pecans, mix the icing sugar and 30ml water, then toss the nuts in the mixture to …