TARRAGON & THYME

Good morning everyone; last night I was out and about so I left other half to his own devices for something for his tea.  It wasn't as if he had not eaten as we had the Bacon and Leek Omelette  mid-day even though it was a light lunch.  But today we are having the coconut chicken with lemongrass recipe that I posted here  http://tarragonnthyme.blogspot.co.uk/2012/11/coconut-chicken-with-lemon-grass.html. The chicken is defrosting as we speak. However I decided that we needed pudding to go with it.  I just fancied something naughty and I think this pudding may just fit the bill.  I am rather partial to dates and figs and the like and I like puddings I think they just finish the meal off nicely with a drop of custard.  We always had pudding when I was growing up it was a way of padding out a little bit of meat and making sure we were full.  As was the soup course, as soup always pads you out so you don't need to eat as much come main course or p...

This is a favourite in our household and what's more its relatively cheap and simple to make. Ingredients: 4oz grain 2 pints of milk 2-3 oz of sugar 1/2 oz finely shredded butter Grated nutmeg Method: Pre-heat the oven to Gas mark 2 (310 degrees F). Grease a pie dish with some of the butter. Wash your chosen grain in cold water if necessary (I find I get a better result when I do this) then place into the greased pie dish with the milk.  Leave to stand for approximately 1/2 an hour. Add the sugar and then flake the remaining butter onto the top together with your nutmeg. Bake slowly until the pudding is brown on top and of a thick creamy consistency. To ring the changes I use a pot of cream and just reduce the amount of milk by the amount of cream in the pot. This recipe can also be used for making a Large Sago, whole rice (Carolina type or short grain), flaked Tapioca or Flaked Rice. Gives approximately 6 helpings Cooking time about 2 1/2 hours Enjoy pure...

This is a recipe from my childhood that my mum used to make. It is quite simple and one that children can make easily in the kitchen, obviously under strict supervision. You require: 1 Jelly Mix flavoured either in the jelly squares or granular mix Tin of Condensed milk or small container of cream How to Make up the jelly as the packet requirements adding boiling water as required to whatever jelly mix you have chosen. Stir to make sure all is dissolved. Set in the fridge for a couple of hours. Check to see it is ok it should be set. Add half a large tin of evap milk and then beat up with an electric hand mixer or a hand whisk. The jelly mix will now go a creamy colour, Mix through thoroughly and put back in the fridge to set. Leave for another couple of hours at least when the mix should have re-set. Serve with fruit of your choice. Enjoy