My lovely bread and butter pudding recipe….perfect for an after Sunday dinner pudding/treat. I am a huge fan of deserts and would love to hear what your favourites are.
– 25g/1oz butter, plus extra for greasing
– 10 thin slices bread
– 50g/2oz mixture of sultanas and raisins
– 2-3 tsp cinnamon powder
– 350ml full fat milk
– 50ml double cream
– 2 eggs
– 25g granulated sugar white or brown
– a couple of pinches of nutmeg
– milk chocolate for grating, one small bar
– icing sugar for decoration
1. Grease a 1 litre/2 pint oven dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter (leaving nice big chunks of butter), and cut the bread into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the oven dish, then add a layer of sultanas and raisins. Sprinkle with some cinnamon, then repeat the layers of bread and sultanas/raisins, sprinkling with cinnamon, until you have used up all of the bread. Expect to do about 3 layers in total making sure that you finish with a layer of bread, then set aside.
4. Warm the milk and cream in a pan over a low heat ensuring that this does not come to the boil.
5. Crack the eggs into a bowl, add approximately three-quarters of the sugar and lightly whisk.
6. Add the warm milk and cream mixture to the eggs and sugar mix and stir well – this creates your custard mix.
7. Pour the custard mix over the prepared bread layers. Once complete sprinkle with nutmeg and the remaining sugar.
8. Leave the prepared pudding to stand for approximately 20 minutes.
8. Place the pudding dish into the oven and bake at 180-190c for 30-40 minutes, or until the custard has set and the top is golden-brown.
9. Let the pudding cool for 5 minutes and add a dusting icing sugar and the grated chocolate.
I’m now 18 weeks pregnant and the above quote couldn’t more accurately reflect the emotional roller-coaster my hormones are currently taking me on. Anything can set me off at the moment, an advert on TV, a message from a friend, packing up my belongings to move or even the loss of the remote.
Most of the time I know I am being irrational or overreacting, but, like a reflex action and without a second thought I can find myself uncontrollably going from a lovely mood to a foul one! Eating well and exercising are on my to do list at the moment (as I write this I’ve already eaten a packet of Maltesers, of which I promised myself I would just have two or three). I am walking for a minimum of half an hour a day and occasionally fit in a Pilates class or two. My diet is mostly good and I have been making a conscious effort to get my 5 a day, although, I’m not sure pineapple upside-down cake and chocolate raisins are additions that I can count!
Any healthy pregnancy tips and tricks would be welcomed!
We all have days and weeks when exercising can at best be a luxury we don’t have time for, or at worst, an out-and-out chore. Whether you have the pressure of running a busy household, managing a hectic work schedule, or simply don’t fancy the gym, a resistance band workout is a fun, efficient and manageable way to fit in exercise when you might not otherwise be able to or want to.
Resistance bands are great in that they are inexpensive, small, lightweight and portable pieces of exercise equipment that can also be easily stored (not like the those exercise balls!). They are perfect for use at home, hotel workouts, or if you are tight on space at the gym.
Don’t think that you need a weights routine at the gym to build strength, resistance bands are excellent for whole body workouts, plus, they can also help build stamina and increase your range of motion. You can personalise your routine to target your troublesome areas as well as increasing the resistance as you progress in strengthening your muscles.
At the moment I am using the ‘Manuka‘ resistance band. This is a fantastic exercise band for beginners as the band has a variety of exercises drawn on to it which you can try out. When you become more advanced, have a look at this post from Greatist which provides a wider range of exercises that can be tried.
This is a delicious and healthy recipe, packed full of iron, vitamin K, vitamin A, vitamin C and folic acid. Spinach is remarkable for its abilities to boost energy, increase vitality, maintain bone health and improve the quality of the blood. I am always looking for simple ways to ensure I get my 5 a day and this recipe is an easy way to get 2 portions per serving.
I tend to make a big batch (keeping a few servings in the fridge) and freeze the remainder into 6-8 separate freezer bags for quick lunches or snacks.
Let me know what you think and whether you have any great soup recipes of your own…..
- 25g butter
- 1 large onion chopped
- 1-2 carrots chopped
- 1 large leek chopped
- 1 large stick of celery chopped
- 1 clove of garlic crushed
- 1 small potato peeled and chopped
- salt and black pepper
- 750ml stock (use one to two chicken or vegetable stock cubes)
- 250ml semi skimmed milk
- 2 x 200g bags of spinach
- Melt the butter in a large pan at a medium heat. Once softened remove from the pan and add the onion, carrot, leek, celery and potato. Stir and put on the lid. Sweat for 10-15 minutes, stirring a couple of times. Add the crushed garlic to the pan and cook on a low to medium heat for 2-3 minutes.
- Pour in the stock and milk and cook for a further 10 – 15 minutes until the potato is soft.
- Add in half of the spinach and cook for a couple of minutes until the spinach has wilted.
- Remove the pan from the heat and add the remaining spinach and use a hand blender to blitz. Season to taste with salt and pepper.
It is so simple and delicious! I hope you enjoy.
Eyebrows are big business. Long gone are the days of over plucking and home tweezing (or worse penciling on the eyebrow). Now its all about big, angled brows that shape the face.
I have been in search of the perfect eyebrow for a good couple of years now, so I thought I would share a few tips and tricks for those of you on the same journey. If any of you lovely people have recommendations or suggestions of your own then please let me know, I would love to hear them! Keep reading below…..
Today I was craving some comfort food and suddenly remembered this gorgeous Jamie Oliver recipe that my old roommate use to cook for me. It is aptly named ‘Pregnant Jool’s Pasta’ as this was Jamie Oliver’s wife’s favourite dish when she was pregnant with their children. The beauty of the recipe lies in the simplicity and fresh quality produce. It is super easy to make and the perfect comforting winter warmer.
The recipe below serves 6, however, I tend to double up on the ingredients and freeze half to save time at a later date. If your budget allows would recommend investing in a good quality balsamic vinegar and parmesan cheese (which you can later use in other meals) – for me these really make a difference to the final taste of the dish.
I’ve always been fond of a piece of cake or three. Usually I have the willpower to restrict my indulgences to once (or if there is a special occasion…..where it’d be rude not to…..then twice) a week. However, since falling pregnant I have had the irresistible urge for cake….chocolate….biscuits….in fact anything sweet! Top of my hit list at the moment is Marks and Spencer’s Chocolate Fudge Cake. However, as I enter my second trimester I am trying to make more of a conscious effort to avoid the cake and substitute this for healthier alternatives, but, what can I say, sometimes you’ve just got to have your cake and eat it!
What have been your biggest cravings?