View allAll Photos Tagged pudding
simple
dark chocolate cups, filled with baskin robbins.
chocolate mousse supreme
coconut and pineapple
raspberry sorbet
22nd April, 2010
Steamed sticky date pudding with butterscotch sauce. Daring Baker challenge for April. Post on my blog.
Ingredientes
- 2 cucharadas cacao en polvo sin azúcar
- 2 cucharadas de semillas de chía (www.mumumio.com/buscar/chia)
- 100 mililitros de leche
- Media cucharada de miel para endulzar
- Un toque de café con canela
- Dos fresas
En un vaso pon la leche fría y añádele las semillas de chía. Espera unos 15 minutos a que las semillas doblen su tamaño y tenga esta especie de textura de pudding. Entonces añade el cacao en polvo, la miel al gusto y el chorrito de café con canela. Parte las fresas y ponlas sobre tu pudding.
Doll: Pudding Luts- Honey Delf size - owner: Anna
Commision for Anna from Bjdoll.net forum
The comission includes:
-Dress
-Flower crown
You can see more photos in: www.bjdoll.net/index.php?topic=18674.0
Year 2009
Ingredients:
100g Doves Farm Bread Flour
pinch of salt
1 rounded tsp gluten free baking powder
1x 5ml spoon ground ginger (1 tsp)
25g margarine (sunflower spread)
25g sugar (caster or granulated)
1x 15ml spoon Golden Syrup (1tbsp)
1 medium free-range egg
Method:
1. Mix together flour, salt, ginger and baking powder
2. Rub in margarine until like light breadcrumbs, then add the sugar and mix with a metal spoon.
3. Lightly beat the egg to combine, transfer to the dry ingredients and partially mix in with a wooden spoon
4. Add the syrup and mix well until smooth
5. Place mixture in a greased 500ml pudding basin
6. Cover with greaseproof paper or foil and steam for one-and-a-half hours
Serve with hot custard. %^P~
A creamy pudding laced with raisins. Easy to make with left-over rice, milk, and eggs.
Recipe blogged here
Pudding: Coconut-almond milk (coconut, almonds, sea salt, vanilla, dates), white chia seeds
I just soaked the chia seeds in the "milk" for about an hour, until they reached a tapioca-like consistency. It's about 1 part chia to 3 parts "milk," but if you find it too thick, just add a little more milk and stir until it's the right consistency.
Pecan Swirl: Pecans, maple syrup, Medjool dates, maca powder, raw cacao nibs, shredded coconut, vanilla, sea salt.
I just put all these ingredients in the food processor and pulsed until they were well combined.
Chocolate Bits: Raw cacao nibs, raw almonds, coconut oil, vanilla, sea salt
I ground up the cacao nibs and almonds into a powder, and put them in my stone grinder until they became a "butter." Then, at the last minute, I added just a tablespoon or so of coconut oil, and then maple syrup, before shutting off the machine. I poured it into a glass jar and let it firm up in the fridge overnight to create a creamy fudge like chocolate to add to the pudding. But, you could create something like this just by stirring together some almond butter, maybe a little coconut oil, raw cacao powder, vanilla and sea salt.
To serve, I just layered the pudding and the pecan and chocolate mixtures, and stirred each layer with a spoon to partially combine, but leave chunks of chocolate and pecan throughout.
Allrecipes, with some modifications.
I think I ate less than half the recipe, and by that time I didn't feel so good. It gave me that feeling that eating oatmeal gives me, which isn't very...good. Maybe I don't like rice pudding when it's hot; I know I like it cold!
The exceptionally exceptional and most lovely Su-Lin Ong (general PR supremo and head at @sloLondon) invited Tasting Britain down to an old (and recently refurbished) Waterloo landmark, The Fire Station - at 150 Waterloo Road. Just up the road from the most legendary Old Vic theatre, and off of the back of a one year, multimillion pound rework, The Fire Station is BACK, and looking slick as a mofugga. As you may imagine, it was originally a fire station (I'm pretty sure it's listed, because from the outside it appears quite unchanged from itâs more âfunctional' past). It gained something of a cult following in the 1980s as a gastropub (opened by a guy called Trevor Gulliver, who went on and did lots of other things) before its recent acquisition and reopening by Revere Pub Company.
As for the food? The menu is a striped down selection of STRONG burgers and (wood fired) pizzas on the main part. Best pizza yet? Smoked mackerel, king prawns, mascarpone topped with a soft boiled egg. Tuff. Burger recommendation? The 'Black & Gold' with black pudding & double cheese. Also tuff. They're also open for breakfast and offer 'speciality' coffee to take-out. They've teamed up with caravan coffee, who I am told roast small batches for The Fire Station daily (I'm nt sure if this happens onsite or not). As for booze-like drinks, a pretty reasonable selection of craft ales, plus cocktails that are smoked onsite (in keeping with the 'fire' theme). For example - a rather tasty Old Fashioned made with Bulleit bourbon, housemade cinnamon syrup and smoked with oak chips. Also tuff. Smoke is the theme.
How about the decor? It also plays to the smoke/fire/fire station theme - fire hydrants hanging from the ceiling as lighting fixtures, hydraulic pipes and valves as coat hangers, flame retardant suits in strange places (lol). It could be a level in Doom II (minus the hellfire, demons and bleeding sky). I think I used to spend too much time playing Doom, since many of the places I end up at resemble levels from Doom *tails off*. During my time there, I ate about 17435 tiny slices of their glazed lemon tart (i don't normally go for lemon things, or lemon tarts - so I donât really know what's wrong with me). Another good thing? It's also a few minutes away from Waterloo station, which means, obviously, staying 'til the last minute - even on school nights. Especially on school nights :3