Nutrition key to sound health
I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.
FOR THE PUDDING:
1 cup (4 oz) all-purpose flour
3 tbsp baking powder
1/2 cup (4 oz) superfine sugar
1 egg, beaten
1 banana, mashed
1 cup milk
1 tsp vanilla extract
6 tbsp (3/4 stick) Kerrygold Butter, melted
FOR THE TOPPING:
1/2 cup (4 oz) light brown sugar
2 tbsp corn syrup
2/3 cup boiling water
Softly whipped cream or vanilla ice cream
TO SERVE:
Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.
To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.
175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil
400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.
Chef Anna Haugh
Use a little water to dampen a 450g (1lb) loaf tin (the more square shaped, the better), then line with a double layer of cling film. Line 2 large baking sheets with non-stick baking paper.
Melt the plain chocolate in a heatproof bowl set over a pan of simmering water. Spoon half the melted chocolate onto each sheet of baking paper and spread it out to the edges in a thin layer. Put in the fridge for about 30 minutes to set.
Melt the white chocolate and 5 tablespoons of the cream in a separate heatproof bowl set over a pan of simmering water. Once melted, give it a good stir and set aside to cool.
Whip the rest of the cream in a large bowl with the vanilla seeds until the cream is just holding its shape, then fold in the cooled melted white chocolate.
In a separate bowl, whisk the egg white and icing sugar until stiff peaks have formed, then fold into the white chocolate mixture.
Carefully peel the plain chocolate from the baking paper and break it up into pieces.
Place a couple spoonfuls of the whipped cream mixture into the prepared loaf tin and cover with a layer of the plain chocolate pieces. Repeat the layers until the loaf tin is filled up, finishing with a layer of whipped cream. Cover the top with cling film and freeze overnight (or up to 1 month). Any remaining pieces of plain chocolate can be put into a freezer-proof container and frozen separately to use for decoration.
About 1 hour before serving, transfer the loaf tin and reserved chocolate decoration to the fridge.
Foodaware 