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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/school+dinners?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/school%20dinners"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7882925588232284046"},"published":{"$t":"2020-04-09T04:00:00.000+01:00"},"updated":{"$t":"2020-04-09T04:00:02.768+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"}],"title":{"type":"text","$t":"School Dinner Curried Sausages"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wo7gw-tR34k\/XoyRDs8YRcI\/AAAAAAAC17Y\/s0tg5U1-6KMNz2W37ShDT-gU56hD-r1IACLcBGAsYHQ\/s1600\/Cover%2Bsausages.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1339\" data-original-width=\"1600\" height=\"333\" src=\"https:\/\/1.bp.blogspot.com\/-wo7gw-tR34k\/XoyRDs8YRcI\/AAAAAAAC17Y\/s0tg5U1-6KMNz2W37ShDT-gU56hD-r1IACLcBGAsYHQ\/s400\/Cover%2Bsausages.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOne thing I always have plenty of in the freezer are sausages.\u0026nbsp; I buy them in large packs at Costco and then break them down into 8 sausage packages, packing them into double freezer bags, ready to cook whenever the mood hits.\u0026nbsp; Costco has really good sausages, both Italian and regular.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nNqZ9fnidnM\/XoyRGovZpwI\/AAAAAAAC17g\/lmZt7Kw7hYUrS8mOoy6P_A6H0kZKrPvowCLcBGAsYHQ\/s1600\/IMG_1131.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1262\" data-original-width=\"1600\" height=\"315\" src=\"https:\/\/1.bp.blogspot.com\/-nNqZ9fnidnM\/XoyRGovZpwI\/AAAAAAAC17g\/lmZt7Kw7hYUrS8mOoy6P_A6H0kZKrPvowCLcBGAsYHQ\/s400\/IMG_1131.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSchool dinners were not part of the school day when I was going to school. We had to bring our lunch from home, and so it was always cold sandwiches.\u0026nbsp; Todd, however, was always privy to School Dinners.\u0026nbsp; In fact his parents relied upon them to make sure he had a decent hot meal every day.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-25xeU_B5fSE\/XoyRExivtCI\/AAAAAAAC17c\/2yelPcTq1BQbHM1hsBfxOEFEZ_H3ay8LQCLcBGAsYHQ\/s1600\/IMG_1134.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1417\" data-original-width=\"1600\" height=\"353\" src=\"https:\/\/1.bp.blogspot.com\/-25xeU_B5fSE\/XoyRExivtCI\/AAAAAAAC17c\/2yelPcTq1BQbHM1hsBfxOEFEZ_H3ay8LQCLcBGAsYHQ\/s400\/IMG_1134.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHe says he always loved them.\u0026nbsp; I have heard tales from both sides of the coin.\u0026nbsp;\u0026nbsp; Some people loved them, others hated them.\u0026nbsp; I think I would have come from the love camp.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mSl3VTlmOsY\/XoyRIzT_yPI\/AAAAAAAC17k\/atR7qWbFOGoks5hrEpXh2xNfavafw4wDQCLcBGAsYHQ\/s1600\/IMG_1135.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/1.bp.blogspot.com\/-mSl3VTlmOsY\/XoyRIzT_yPI\/AAAAAAAC17k\/atR7qWbFOGoks5hrEpXh2xNfavafw4wDQCLcBGAsYHQ\/s400\/IMG_1135.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCurried sausages is not something I would have ever thought of making prior to coming here to the UK.\u0026nbsp; We didn't do curry very much at all, but it was something we enjoyed occasionally, usually made with chicken.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tOCnQpei1Dw\/XoyRMsX7otI\/AAAAAAAC17o\/uH5QVvYcoAEQkJ1XhQGGOgT5qY-JDikSQCLcBGAsYHQ\/s1600\/IMG_1136.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1067\" data-original-width=\"1600\" height=\"266\" src=\"https:\/\/1.bp.blogspot.com\/-tOCnQpei1Dw\/XoyRMsX7otI\/AAAAAAAC17o\/uH5QVvYcoAEQkJ1XhQGGOgT5qY-JDikSQCLcBGAsYHQ\/s400\/IMG_1136.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHere in the UK it is almost a National Dish, right up there with fish and chips!\u0026nbsp; People just love their curries.\u0026nbsp; You can get them at every chippy and there is always a curry sauce option for pouring over your chips.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kXGlxFpXCZ8\/XoyRQ1n1h8I\/AAAAAAAC17w\/V9C-s_FSM74FpVPbDAQqix6oG_7iMBdUwCLcBGAsYHQ\/s1600\/IMG_1145.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1461\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/1.bp.blogspot.com\/-kXGlxFpXCZ8\/XoyRQ1n1h8I\/AAAAAAAC17w\/V9C-s_FSM74FpVPbDAQqix6oG_7iMBdUwCLcBGAsYHQ\/s400\/IMG_1145.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI confess I have not tried that yet.\u0026nbsp; Looking at it, it is always a really bright yellow colour, probably from lots of tumeric . . .\u0026nbsp; I'll take ketchup thank you very much!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hPugUhe64E8\/XoyRW_xC4RI\/AAAAAAAC18A\/tM0oeuDA5V8dvWwDmi3DBikG36IgpmOWwCLcBGAsYHQ\/s1600\/IMG_1146.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1349\" data-original-width=\"1600\" height=\"336\" src=\"https:\/\/1.bp.blogspot.com\/-hPugUhe64E8\/XoyRW_xC4RI\/AAAAAAAC18A\/tM0oeuDA5V8dvWwDmi3DBikG36IgpmOWwCLcBGAsYHQ\/s400\/IMG_1146.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCurried Sausage is something which Todd enjoys from his school days.\u0026nbsp; He loves his bangers and mash anyways, usually with an onion gravy, but he also really loves them with a curry sauce.\u0026nbsp; And yes, also with mash.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xDpcYuOT5T4\/XoyRYEw6NkI\/AAAAAAAC18E\/6YdxCr18DVgYa87DQyBeLCqqplUocqv7ACLcBGAsYHQ\/s1600\/IMG_1147.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1334\" data-original-width=\"1600\" height=\"332\" src=\"https:\/\/1.bp.blogspot.com\/-xDpcYuOT5T4\/XoyRYEw6NkI\/AAAAAAAC18E\/6YdxCr18DVgYa87DQyBeLCqqplUocqv7ACLcBGAsYHQ\/s400\/IMG_1147.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are actually very, \u003Ci\u003EVERY\u003C\/i\u003E good.\u0026nbsp; And yes, with mash.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-19hp6rJN6bE\/XoyShQRImxI\/AAAAAAAC18w\/ayUoltr3Hu40DKZGWedfe7mwWOLRUBJBgCLcBGAsYHQ\/s1600\/IMG_1148.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/1.bp.blogspot.com\/-19hp6rJN6bE\/XoyShQRImxI\/AAAAAAAC18w\/ayUoltr3Hu40DKZGWedfe7mwWOLRUBJBgCLcBGAsYHQ\/s400\/IMG_1148.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI remove the sausages from their skins before cooking, rolling them into balls as best as I can, so that they brown more evenly.\u0026nbsp; You also add a quantity of onion and garlic.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Vq-AUI3PyGk\/XoyRZyT0cKI\/AAAAAAAC18M\/-6dpSw9Qdywdt01CPVBo50VffFlKCtrYwCLcBGAsYHQ\/s1600\/IMG_1149.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1128\" data-original-width=\"1600\" height=\"281\" src=\"https:\/\/1.bp.blogspot.com\/-Vq-AUI3PyGk\/XoyRZyT0cKI\/AAAAAAAC18M\/-6dpSw9Qdywdt01CPVBo50VffFlKCtrYwCLcBGAsYHQ\/s400\/IMG_1149.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nUse the best sausage your money can buy.\u0026nbsp; I use a good meaty sausage without a lot of fillers.\u0026nbsp; I hate cheap and pasty sausages.\u0026nbsp; There is only one word to describe them. YUCK.\u0026nbsp; You get what you pay for.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kpQDIiFQ_NE\/XoyRazW0jmI\/AAAAAAAC18Q\/ccwI1YE9sAgVbA9es_7MwE6Is2ToEZKlQCLcBGAsYHQ\/s1600\/IMG_1150.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1320\" data-original-width=\"1600\" height=\"330\" src=\"https:\/\/1.bp.blogspot.com\/-kpQDIiFQ_NE\/XoyRazW0jmI\/AAAAAAAC18Q\/ccwI1YE9sAgVbA9es_7MwE6Is2ToEZKlQCLcBGAsYHQ\/s400\/IMG_1150.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to add some vegetables to the sauce.\u0026nbsp; Normally I cook carrots just until crispy tender and add them to the sauce along with frozen peas.\u0026nbsp; I thaw the peas first. I dare say that the ones Todd had in his school dinners were probably well over cooked . . . most vegetables were back in the day.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RXXKtwJVILI\/XoyRem_GahI\/AAAAAAAC18Y\/U526yRb26ygH1Xp9fsbz9wCVqssrNeS_ACLcBGAsYHQ\/s1600\/IMG_1151.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"School Dinner Curried Sausages\" border=\"0\" data-original-height=\"1377\" data-original-width=\"1600\" height=\"343\" src=\"https:\/\/1.bp.blogspot.com\/-RXXKtwJVILI\/XoyRem_GahI\/AAAAAAAC18Y\/U526yRb26ygH1Xp9fsbz9wCVqssrNeS_ACLcBGAsYHQ\/s400\/IMG_1151.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are lovely and fresh, crispy tender.\u0026nbsp; The peas are frozen, thawed, and basically just heated through for a few minutes so they retain that lovely colour.\u0026nbsp; Altogether this is delicious!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"1\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"School Dinner Curried Sausages\" draggable=\"false\" height=\"334\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-wo7gw-tR34k\/XoyRDs8YRcI\/AAAAAAAC17Y\/s0tg5U1-6KMNz2W37ShDT-gU56hD-r1IACLcBGAsYHQ\/s400\/Cover%2Bsausages.JPG\" title=\"School Dinner Curried Sausages\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nSchool Dinner Curried Sausages\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nSuch a simple dish, but oh so tasty.\u0026nbsp; Makes a real change from regular sausage and mash!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ea splash of oil for frying\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E8 plump pork sausages (use the best you can afford)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 cloves garlic, peeled and\u0026nbsp; minced\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 medium onion, peeled and chopped\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 medium carrots, peeled and sliced into coins\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS medium curry powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 TBS plain flour\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E480ml hot chicken broth (2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS mango chutney\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper to taste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E150g frozen peas, thawed (1 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ehot mashed potatoes to serve\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook School Dinner Curried Sausages\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPut your carrots into a saucepan of boiling water and cook until crispy tender, about 8 to 10 minutes.\u0026nbsp; Drain well and set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERemove the skins from your sausages and discard.\u0026nbsp; Cut the sausages into 4 to 5 bits, and kind of roll the bits into balls.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EHeat about 1\/2 TBS of oil in a large skillet.\u0026nbsp; Add the sausage balls and brown them all over on all sides until cooked through.\u0026nbsp; Scoop out onto paper towels to drain while you make the sauce.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EAdd the chopped onion to the drippings in the pan.\u0026nbsp; Cook over moderate heat until translucent.\u0026nbsp; Add the garlic and cook for about 30 seconds longer.\u0026nbsp; Stir in the curry powder and cook until fragrant.\u0026nbsp; Stir in the flour and cook for a minute.\u0026nbsp; At the end of that time whisk in the chicken broth, whisking constantly. Cook until the sauce bubbles and thickens.\u0026nbsp; Whisk in the chutney.\u0026nbsp; Taste and season with salt and pepper to taste.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EReturn the sausages to the pan along with the cooked carrots and frozen peas.\u0026nbsp; Cook and heat through until everything is bubbling.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EServe hot and spooned over mashed potatoes.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   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Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-wo7gw-tR34k\/XoyRDs8YRcI\/AAAAAAAC17Y\/s0tg5U1-6KMNz2W37ShDT-gU56hD-r1IACLcBGAsYHQ\/s72-c\/Cover%2Bsausages.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1306904989198072380"},"published":{"$t":"2017-03-12T04:00:00.000+00:00"},"updated":{"$t":"2017-03-12T04:00:30.606+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nostalgia"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Jam Roly Poly"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-zeqnqnGS7nE\/WMQLnPJAAeI\/AAAAAAAAzTQ\/5qQ9qijF4gUkzatozwzE1d2d7tdmSg4cACLcB\/s1600\/DSCN1024.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"375\" src=\"https:\/\/3.bp.blogspot.com\/-zeqnqnGS7nE\/WMQLnPJAAeI\/AAAAAAAAzTQ\/5qQ9qijF4gUkzatozwzE1d2d7tdmSg4cACLcB\/s400\/DSCN1024.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI never make a Jam Roly Poly for dessert but what I don't think of one of my favourite childhood stories, The Tale of Samuel Whiskers and the Roly Poly Pudding by Beatrix Potter. Its kind of a gruesome story really when you think about it . . . rats \ncapturing an innocent little kitten and rolling him up in pudding dough \nto bake and eat . . .\u0026nbsp; it sent shivers up my spine at the thought.\u0026nbsp; A tale really of a lesson learned about the perils of disobedience and the consquences which follow!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-jM9-8lL6VoI\/WMQLfRC5_7I\/AAAAAAAAzTI\/-0mtgCqW8xE8JJVZpz90uaxm1XEqv_4_QCLcB\/s1600\/DSCN1025.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"375\" src=\"https:\/\/2.bp.blogspot.com\/-jM9-8lL6VoI\/WMQLfRC5_7I\/AAAAAAAAzTI\/-0mtgCqW8xE8JJVZpz90uaxm1XEqv_4_QCLcB\/s400\/DSCN1025.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe whole of my childhood I wondered what a Roly Poly Pudding was.\u0026nbsp; It \nwasn't until I moved over here that I discovered that it was in fact a \ndelicious old fashioned suet pudding that was baked with jam rolled up \nin the middle and not kittens! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-AniHXOH2Tyg\/WMQLlrrMYSI\/AAAAAAAAzTM\/g0s-ehfFEjAudx9_3WylDmrBKM2H9JXXgCLcB\/s1600\/DSCN1026.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-AniHXOH2Tyg\/WMQLlrrMYSI\/AAAAAAAAzTM\/g0s-ehfFEjAudx9_3WylDmrBKM2H9JXXgCLcB\/s400\/DSCN1026.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe dough is very similar to a biscuit dough, made using vegetable suet. You could, of course, grate frozen vegetable shortening in its place, if you cannot find vegetable suet. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-eC8uxyXrNSI\/WMQLsjwgn5I\/AAAAAAAAzTU\/emAYxpTrRiEoQDgptUQIGzi4OaBGDCkBgCLcB\/s1600\/DSCN1027.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/2.bp.blogspot.com\/-eC8uxyXrNSI\/WMQLsjwgn5I\/AAAAAAAAzTU\/emAYxpTrRiEoQDgptUQIGzi4OaBGDCkBgCLcB\/s400\/DSCN1027.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to use raspberry jam in this, but strawberry would work equally as well.\u0026nbsp; Just be sure to run a fork through it to loosen it up as it becomes a lot easier to spread and prevents the risk of you tearing the dough as you spread it with the jam. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MDTupSIAiek\/WMQLwNaMezI\/AAAAAAAAzTY\/JZqfEVLGQBoLbmB9BdB5bRdmkQTpmTfkACLcB\/s1600\/DSCN1028.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-MDTupSIAiek\/WMQLwNaMezI\/AAAAAAAAzTY\/JZqfEVLGQBoLbmB9BdB5bRdmkQTpmTfkACLcB\/s400\/DSCN1028.JPG\" width=\"373\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is one of Todd's favourite desserts, and not the least because it reminds him of the delicious puddings he had when he was at school and got to enjoy school dinners.\u0026nbsp;\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-w2RD6OHihCg\/WMQLyuc2jJI\/AAAAAAAAzTc\/KHClfHqSvhcUwlSbKsDAP90Up0dT78FfgCLcB\/s1600\/DSCN1029.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"375\" src=\"https:\/\/3.bp.blogspot.com\/-w2RD6OHihCg\/WMQLyuc2jJI\/AAAAAAAAzTc\/KHClfHqSvhcUwlSbKsDAP90Up0dT78FfgCLcB\/s400\/DSCN1029.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA bit stodgy, yes\u0026nbsp; . . .\u0026nbsp; quite old fashioned, yes . . . comforting, yes . . . delicious, yes!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-_kIyzW6_uBI\/WMQL1NDCYfI\/AAAAAAAAzTg\/jHJHMuDIrqQ9ed8EUhgUjeOBX8Ztp1JVQCLcB\/s1600\/DSCN1030.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/4.bp.blogspot.com\/-_kIyzW6_uBI\/WMQL1NDCYfI\/AAAAAAAAzTg\/jHJHMuDIrqQ9ed8EUhgUjeOBX8Ztp1JVQCLcB\/s400\/DSCN1030.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMind you, Todd is always very happy with any dessert which comes accompanied with custard.\u0026nbsp; He love, LOVES custard . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3O5Sl0_N3AI\/WMQL4TZX-RI\/AAAAAAAAzTo\/bepEFrUWNkkQ_jnHGg03HGKu9uFi9XRqACLcB\/s1600\/DSCN1031.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"368\" src=\"https:\/\/4.bp.blogspot.com\/-3O5Sl0_N3AI\/WMQL4TZX-RI\/AAAAAAAAzTo\/bepEFrUWNkkQ_jnHGg03HGKu9uFi9XRqACLcB\/s400\/DSCN1031.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd this pudding begs to be served up with lashings of warm custard.\u0026nbsp; The two just go together like peas and carrots or gravy and mashed potatoes!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-BA-HGuYFd04\/WMQL9N7o78I\/AAAAAAAAzTw\/kAdQsrUWK8QFrzuUDNw23XoA2wTCN2BPwCLcB\/s1600\/DSCN1032.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"365\" src=\"https:\/\/2.bp.blogspot.com\/-BA-HGuYFd04\/WMQL9N7o78I\/AAAAAAAAzTw\/kAdQsrUWK8QFrzuUDNw23XoA2wTCN2BPwCLcB\/s400\/DSCN1032.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Jam Roly Poly*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Ci\u003Ewith Custard\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/jam-roly-poly\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nI\n never bake this but what I think about that Beatrix Potter story about \nTom Kitten and the Roly Poly Pudding.\u0026nbsp; No worries, no kittens have been \nharmed in the making of this simple old fashioned and delicious pudding!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the pudding:\u003C\/b\u003E\u003C\/div\u003E\n160g self raising flour (1 cup plus 3 TBS)\u003C\/div\u003E\n40g caster sugar (3 1\/2 TBS)\u003C\/div\u003E\n75g shredded vegetable suet (5 1\/2 TBS)\u003C\/div\u003E\n1 medium free range egg, beaten\u003C\/div\u003E\n2 TBS milk\u003C\/div\u003E\n125g raspberry jam (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the custard:\u003C\/b\u003E\u003C\/div\u003E\nthe yolks of 3 medium free range eggs\u003C\/div\u003E\n60g caster sugar (5 TBS)\u003C\/div\u003E\n1 tsp corn flour (corn starch)\u003C\/div\u003E\n200ml whipping cream (3\/4 cup plus 1 1\/2 TBS)\u003C\/div\u003E\n200ml whole milk (3\/4 cup plus 1 1\/2 TBS)\u003C\/div\u003E\n1 vanilla pod, cut in half\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-0oAa6dJPxHM\/WMQMFG-v27I\/AAAAAAAAzT4\/R1xg9ZlBdikga2v_yqRtI7HMG4KHMKMBgCLcB\/s1600\/DSCN1034.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/4.bp.blogspot.com\/-0oAa6dJPxHM\/WMQMFG-v27I\/AAAAAAAAzT4\/R1xg9ZlBdikga2v_yqRtI7HMG4KHMKMBgCLcB\/s400\/DSCN1034.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6. Butter the top side of a sheet of baking parchment. Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ESift\n the flour into a bowl. Measure in the sugar, and milk. Stir with a \nfork. Add a pinch of salt. Stir in the beaten egg and milk, to make a \nstiff dough. Roll the dough out on a lightly floured surface to a \nrectangle which measures 8 by 12 inches in size. Fork through the jam to\n loosen it and then spread it over the dough, leaving a 3\/4 inch border \nall the way around. Roll the dough up tightly, as per a jelly roll, from\n long side to long side. Pinch each end to seal. Place on top of the \nbuttered paper. Roll the paper up around it, twisting th ends. Wrap \nagain in aluminium foil and place onto a baking tray.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for 35 to 40 minutes until golden brown and cooked through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhile\n the roly poly is cooking, make the custard. Whisk the eggs yolks, \nsugar, and cornflour together in a bowl. Place the whipping cream, milk \nand vanilla pod into a saucepan and heat just until bubbles appear all \naround the edges. Pour into the egg yolk mixture, whisking constantly. \nRemove the vanilla pod and discard. (I like to dry it and then stick it \ninto my sugar jar where it flavours the sugar.) Pour the mixture back \ninto the saucepan and cook over a very gentle heat, stirring constantly \nwith a wooden spoon, until the mixture thickens and coats the back of \nthe spoon. Do not let it boil or it will curdle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ESlice the roly poly crosswise into rounds and serve in bowls along with the warm custard.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-sEei8nhu0go\/WMQMCYMGlfI\/AAAAAAAAzT0\/PSb-vAk3rZIRfDXOEqPt3OphpbHY2slzACLcB\/s1600\/DSCN1033.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"231\" src=\"https:\/\/2.bp.blogspot.com\/-sEei8nhu0go\/WMQMCYMGlfI\/AAAAAAAAzT0\/PSb-vAk3rZIRfDXOEqPt3OphpbHY2slzACLcB\/s400\/DSCN1033.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I really hope you won't let the simplicity of this fabulous deter you from making it.\u0026nbsp; In fact, it is the simplicity of it all that makes it so very delicious!\u0026nbsp; Bon appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1306904989198072380\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/jam-roly-poly.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1306904989198072380"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1306904989198072380"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/jam-roly-poly.html","title":"Jam Roly Poly"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-zeqnqnGS7nE\/WMQLnPJAAeI\/AAAAAAAAzTQ\/5qQ9qijF4gUkzatozwzE1d2d7tdmSg4cACLcB\/s72-c\/DSCN1024.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2551880182381048862"},"published":{"$t":"2015-04-12T04:00:00.001+01:00"},"updated":{"$t":"2022-10-21T12:30:45.112+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"once in a blue moon treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Golden Syrup Dumplings with Custard"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/Golden%20syrup%20dumplings_zpsj1ckseap.jpg\" title=\"Golden Syrup Dumplings\" width=\"400\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe normally have our Sunday Dinner on Saturdays.\u0026nbsp; Sundays I never have the time to cook a big meal.\u0026nbsp; We spend half the day either getting ready for church or in church and then when I get home, I have phone calls to make to Canada, etc. so Sunday is usually catch as you can.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESaturday is the day I make us a Sunday type of dinner, complete with dessert. \u0026nbsp; Today I treated my husband with one of his favourites\u0026nbsp; . . .\u0026nbsp; the most hedonisticly scrumptious dessert ever . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10329.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nGolden Syrup Dumplings.  With lashings of \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/kitchen-larder-and-bananas-and-custard.html\" style=\"color: #cc9933; font-weight: bold;\" target=\"_blank\"\u003Evanilla custard.\u003C\/a\u003E  You just \u003Cspan style=\"font-style: italic;\"\u003Emust\u003C\/span\u003E have custard with a dessert like this . . . or at least Vanilla Bean Ice Cream.   It's a given.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10330.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRich, stodgy, and oh soooooo scrumdiddlyumptious!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10331.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVery \"School Dinnerish!\"\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10332.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nImagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/kitchen-larder-and-bananas-and-custard.html\" style=\"color: #cc9933; font-weight: bold;\" target=\"_blank\"\u003Evanilla custard.\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10334.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI know . . . I oughta be ashamed of myself.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10337.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Golden Syrup Dumplings*\u003C\/span\u003E\u003Cbr \/\u003E\nserves 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/golden-syrup-dumplings\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuick, easy to make and oh so delicious!  Lashings of custard or vanilla ice cream are a must!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7 ounces butter (3\/4 cup plus 2 TBS)\u003Cbr \/\u003E\n8 ounces soft light brown sugar (1 cup packed)\u003Cbr \/\u003E\n4 ounces golden syrup, plus 2 TBS (1\/2 cup plus 2 TBS)\u003Cbr \/\u003E\n400ml of milk (1 3\/4 cup)\u003Cbr \/\u003E\n450ml of water ( 2 cups)\u003Cbr \/\u003E\n500g of self raising flour (3 1\/2 cups plus 2 TBS )\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the water, half of the butter, all of the sugar and 4 ounces of the golden syrup into a large wide pan.  Bring to the boil and then reduce immediately to a simmer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm the milk just a little bit.  Place the flour and remaining butter in a food processor and pulse  until it resembles bread crumbs.  Whisk the warm milk and 2 TBS of syrup together.  Add to the flour mixture and blitz until it comes together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring the liquid back to the boil and drop in dessertspoon size pieces of the dough.  Turn the heat down to a simmer again and gently cook for 10 minutes, turning the dumplings gently a few times.  You may need to do them in a few batches, so that they don't stick together.  Just scoop out the first lot with a bit of the syrup, and place into a baking dish,covering with foil.  Keep warm in a very slow oven while you cook the rest.  Serve warm, spooned into heated bowls along with lashings of vanilla custard!  (Vanilla ice cream is also nice.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote: \u0026nbsp; \u003Cspan data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1\"\u003E\u003Cspan data-ft=\"{\u0026quot;tn\u0026quot;:\u0026quot;K\u0026quot;}\" data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body\"\u003E\u003Cspan class=\"UFICommentBody\" data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body.0\"\u003E\u003Cspan data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body.0.$end:0:$0:0\"\u003EGolden\n Syrup is very similar to corn syrup but has more of a caramel type of \nflavour.  You could use light corn syrup and add about a teaspoon each of both butter and vanilla extracts for extra flavour.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2551880182381048862\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/golden-syrup-dumplings-with-custard.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551880182381048862"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551880182381048862"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/golden-syrup-dumplings-with-custard.html","title":"Golden Syrup Dumplings with Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-817596821498518973"},"published":{"$t":"2013-10-26T04:00:00.000+01:00"},"updated":{"$t":"2013-10-26T04:00:04.664+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Marmalade Pudding with a Grand Marnier Custard"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1529_zps9c828df3.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1529_zps9c828df3.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is something just so wonderfully warm\u0026nbsp; and comforting about a steamed pudding (dessert).\u0026nbsp; They are so homey, just like a warm hug from a much beloved Gran.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well.\u0026nbsp; They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1530_zps55020ace.jpg\" border=\"0\" height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1530_zps55020ace.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSomehow I ended up with an outrageous amount of marmalade in my larder.\u0026nbsp; The Toddster LOVES marmalade on his toast.\u0026nbsp; I like it too, but not as much as he does.\u0026nbsp; If I see it on offer I will pick up a jar.\u0026nbsp; I have yet to make my own, but perhaps this winter I will give it a go.\u0026nbsp; We'll see.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1527_zps4d5aeb88.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1527_zps4d5aeb88.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSooooo\u0026nbsp; . . . anyways, I have ended up with something like 4 jars of it and so I thought I would use some of it up today to make the Toddster one of his favourite puddings . . . Marmalade Pudding.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1525_zpsec941da6.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1525_zpsec941da6.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt's very old school dinnerish really, but he has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1524_zps1310dd67.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1524_zps1310dd67.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServed warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us.\u0026nbsp; I cut the recipe in half and made a smaller portion as I don't have a 3 pint pudding basin and it turned out beautifully.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1526_zps29e26a77.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1526_zps29e26a77.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt's nice to know that you can cut things down and they will still work fine.\u0026nbsp; But if you are game, do make the larger one as\u0026nbsp; this freezes beautifully, cut into individual portions and wrapped for the freezer.\u0026nbsp; That way you can always have a tasty pudding at the ready.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1519_zpsc784f8cc.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1519_zpsc784f8cc.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Marmalade Pudding with a Grand Marnier Custard*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-marmalade-pudding-with-a-grand-marnier-custard?pli=1\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n deliciously light and moist steamed pudding filled with the tart \nflavour of Marmalade and served up with a sweet Grand Marnier Custard.\u0026nbsp; \nThis pudding freezes well, either whole or in individual portions.\u0026nbsp; Do \nnot freeze the custard. This should be made fresh each time.\u003Cbr \/\u003E\n\u003C\/div\u003E\n150g soft brown bread crumbs (2 1\/2 cups)\u003C\/div\u003E\n25g self raising whole wheat flour (1\/4 cup)\u003C\/div\u003E\n120g soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n120g butter (8 1\/2 TBS)\u003C\/div\u003E\n8 TBS marmalade\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large free range eggs\u003C\/div\u003E\n1 rounded TBS of bicarbonate of soda\u003C\/div\u003E\n1 TBS cold water\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the Custard:\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml of full fat milk (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml double cream (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsix egg yolks (you can freeze the whites to use for meringues at a \u003C\/div\u003E\n\u003Cdiv\u003E\nlater date)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g caster sugar (generous half cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS Grand Marnier \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nButter\n a three pint pudding basin.\u0026nbsp; Place the bread crumbs, flour and soft \nlight brown sugar into a large mixing bowl.\u0026nbsp; Melt the butter over gentle\n heat along with the marmalade.\u0026nbsp; Pour the butter mixture over the dry \nmixture and blend thoroughly.\u0026nbsp; Whisk the eggs until they are frothy and \nthen whisk them into the crumb mixture.\u0026nbsp; Stir together the bicarbonate \nof soda and the cold water.\u0026nbsp; Whisk this into the pudding mix.\u0026nbsp; It will \nincrease in volume, but don't be alarmed.\u0026nbsp; Pour this mixture into the \nprepared basin.\u0026nbsp;\u0026nbsp; Cover it with\u0026nbsp; two pieces of grease proof paper which \nyou have pleated in the middle and buttered.\u0026nbsp; Tie securely around the \nrim of the basin.\u003C\/div\u003E\n\u003Cbr \/\u003E\nPlace the basin in the top of a double \nboiler over quickly simmering water.\u0026nbsp; Cover the pot and allow to steam \nfor about 2 hours.\u0026nbsp; Check periodically to see if the water needs topping\n up so that the pot doesn't go dry.\u0026nbsp; When it is done a toothpick \ninserted into the centre should come out clean.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the custard during the last half hour of the pudding steaming.\u0026nbsp; Whisk \nthe egg yolks together with the sugar in a saucepan with a heavy bottom,\n until pale, slightly thick and creamy.\u0026nbsp; Warm the milk and the cream \ntogether in another saucepan, just until bubbles appear around the \nedges.\u0026nbsp;\u0026nbsp; Slowly whisk this mixture into the beaten eggs and sugar.\u0026nbsp; \nBring to the boil very slowly over medium low heat, whisking \nconstantly.\u0026nbsp; It is done when it just begins to coat the back of a wooden\n spoon.\u0026nbsp; Do not over cook or it will curdle.\u0026nbsp; Remove from the heat \nimmediately and whisk in the Grand Marnier.\u0026nbsp; Keep warm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRun\n a knife around the edge of the pudding basin and invert over a plate to\n remove.\u0026nbsp;\u0026nbsp; Cut the warm\u0026nbsp; pudding into wedges to serve along with the \nwarm custard.\u0026nbsp; Delicious!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAlternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/817596821498518973\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/marmalade-pudding-with-grand-marnier.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/817596821498518973"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/817596821498518973"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/marmalade-pudding-with-grand-marnier.html","title":"Marmalade Pudding with a Grand Marnier Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-115889869597674817"},"published":{"$t":"2013-03-23T04:00:00.000+00:00"},"updated":{"$t":"2013-03-23T04:00:03.525+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Toenail Pudding"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_5586_zps34854963.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5586_zps34854963.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man.\u0026nbsp; There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5587_zpsd9042ecc.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5587_zpsd9042ecc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis one today is\u0026nbsp; particular favourite of both of us.\u0026nbsp; We love jam.\u0026nbsp; We love coconut.\u0026nbsp; We love steamed puddings, so this is a triple win situation for us.\u0026nbsp; Don't be put off by it's name.\u0026nbsp; No real toenails have been used in the production of this pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5593_zpsfbfcd614.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5593_zpsfbfcd614.jpg\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a dense sweet steamed pudding . . . crowned with sticky raspberry jam . . . and sprinkled with dessicated coconut.\u0026nbsp; The name comes from the dessicated coconut which, in a mischievous school boy's mind, is said to resemble cut toenails.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5596_zpsc1a04ed5.jpg\" border=\"0\" height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5596_zpsc1a04ed5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSchool boys are awfully good at giving nasty names to whatever is dished up for the school dinner, regardless to whether it tastes good or not . . . it's just what they do.\u0026nbsp;\u0026nbsp; It's a boy thing . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5598_zps26965b96.jpg\" border=\"0\" height=\"339\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5598_zps26965b96.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA rose by any other name . . . no matter what it is called, one fact stands out.\u0026nbsp; It's delicious.\u0026nbsp;\u0026nbsp; Of course you could leave off the dessicated coconut if it's not something which you like . . . but if you're not bothered, do use it, if only for the cringe factor and the pleasure your children will have in eating something called toenail pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5602_zps7075a800.jpg\" border=\"0\" height=\"326\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5602_zps7075a800.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI suppose that is something like squashed fly biscuits (Garibaldi biscuits) . . . horrible name, tasty biscuit.\u0026nbsp; The name has never put me off of wanting to eat them . . . and the name of this pudding doesn't put me off either.\u0026nbsp; You can use whatever jam you want on it, but really . . . raspberry jam is the best.\u0026nbsp; My opinion of course.\u0026nbsp; You can make up your own mind.\u0026nbsp; In this house lashings of warm custard are a must.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp;\u003Cimg alt=\" photo SAM_5599_zpsf8d9bf0f.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5599_zpsf8d9bf0f.jpg\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Toenail Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/toenail-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHow can you resist a \npudding with such an interesting name.\u0026nbsp;\u0026nbsp; In truth, a jam sponge pudding \nsprinkled with dessicated coconut.\u0026nbsp; You have to love old school\u0026nbsp; dinner \nhumor.\u0026nbsp; A rose by any other name.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n50g butter softened, plus more for buttering the pudding basin (3 1\/2 TBS)\u003Cbr \/\u003E\n100g caster sugar (generous half cup)\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n4 TBS whole milk\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n100g self raising flour (1 cup)\u003Cbr \/\u003E\nthe juice of half a lemon\u003Cbr \/\u003E\n3 TBS raspberry jam\u003Cbr \/\u003E\nDessicated coconut to finish \u003Cbr \/\u003E\n(as little or as much as you like)\u003Cbr \/\u003E\nPouring cream, ice cream or warm custard to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5606_zps9d51c373.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5606_zps9d51c373.jpg\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter a medium sized pudding basin well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n the butter and sugar together until light and fluffy.\u0026nbsp; Beat in the eggs\n one at a time.\u0026nbsp;\u0026nbsp; Stir in the flour alternately with the milk to give \nyou a smooth pourable thick batter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the lemon juice into \nthe jam to loosen it.\u0026nbsp;\u0026nbsp; Spoon it into the bottom of the pudding basin.\u0026nbsp;\u0026nbsp;\n Cover with the pudding batter.\u0026nbsp;\u0026nbsp; Take a large piece of grease proof \npaper.\u0026nbsp; Fold a pleat in the middle.\u0026nbsp; Butter the paper.\u0026nbsp; Place on top of \nthe pudding basin and secure with a thick rubber band.\u0026nbsp;\u0026nbsp; Place the \npudding basin in the top of a steamer and place over simmering water.\u0026nbsp; \nCover tightly.\u0026nbsp; Steam for about 2 hours.\u0026nbsp; Check periodically to make \nsure the water doesn't boil dry, topping it up every so often with more \nboiling water.\u0026nbsp; The pudding will be ready when it is well risen and set \non top.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCarefully remove the pudding basin from the pan.\u0026nbsp; \nUncover and allow it to rest for a few minutes.\u0026nbsp; Run a palette knife \naround the edge of the basin to loosen and carefully tip out onto a \nserving platter. Sprinkle with as much or as little dessicated coconut \nas you desire.\u0026nbsp; Serve, warm and cut into thick wedges with either \npouring cream, ice cream or warm custard."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/115889869597674817\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/toenail-pudding.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/115889869597674817"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/115889869597674817"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/toenail-pudding.html","title":"Toenail Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1552480488126844105"},"published":{"$t":"2011-05-24T04:00:00.003+01:00"},"updated":{"$t":"2023-05-24T13:46:57.045+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Spam Fritters"},"content":{"type":"html","$t":"\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitWk2Ua7TwlgKeaW5ljuyy3zcjRwCy0gjwj1AH5YEUWnR1PuS3OdW96iIZ2q8JVft0J_1-_Lw0OehhUh0S8DJHTlevPrZ9O2yJk6an8qsdHVTs2zKV6GZ62Wer5eVfyt2t2_OpB6YaiIT5aViUyU5zFDlUMKn3iIARgFnBhkpWuEo3NkRBNXGq61_i\/s1191\/one.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spam Fritters\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1191\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitWk2Ua7TwlgKeaW5ljuyy3zcjRwCy0gjwj1AH5YEUWnR1PuS3OdW96iIZ2q8JVft0J_1-_Lw0OehhUh0S8DJHTlevPrZ9O2yJk6an8qsdHVTs2zKV6GZ62Wer5eVfyt2t2_OpB6YaiIT5aViUyU5zFDlUMKn3iIARgFnBhkpWuEo3NkRBNXGq61_i\/w640-h580\/one.jpg\" title=\"Spam Fritters\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know . . . I can see you wrinkling your noses, and I can't say that I blame you, but hear me out.  Loathe it or love it, Spam has been around for a very long time.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;During my husband's WW2 and Post War childhood, it was often on the menu in the family home, along with tinned corned beef, and it has long been a staple of school dinners.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It's a cheap alternative when it comes to meat, and in lean times has been a real mainstay for a great many families.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglqwxAsMbqPNajmaCJmofLzj50Yh1IxpraCeREwyoQLouTMBSecUJqm8_vDK-T8dHXgTlCXlXp2ZQWm4y05RhKqP_5mmp2W5TOy93looYR5D8MwE2oBVJvXh61Kl5pQbRaRQ8KJXh1F1jgLKbvTApV4zvHbOpse9l-jyLfNvGP5nNripOlxATkZ5C8\/s1175\/two.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spam Fritters\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1175\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglqwxAsMbqPNajmaCJmofLzj50Yh1IxpraCeREwyoQLouTMBSecUJqm8_vDK-T8dHXgTlCXlXp2ZQWm4y05RhKqP_5mmp2W5TOy93looYR5D8MwE2oBVJvXh61Kl5pQbRaRQ8KJXh1F1jgLKbvTApV4zvHbOpse9l-jyLfNvGP5nNripOlxATkZ5C8\/w640-h588\/two.jpg\" title=\"Spam Fritters\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the ways it is often served over here in the UK, is as a tasty fritter.  Indeed, you can buy Spam Fritters in lots of chippies. What we call a fish and chip shop over here.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Generally speaking, they are a fast food place, without seating, where people line up to buy cones of chips,  pieces of fried fish, meat pies, sausages, burgers, fritters, curries, kebabs, etc. They take their goodies home, wrapped in plain paper and tied up in a plastic bag.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbZizJbb8btR33SXG0RtxpEIxvc8oE8CV1BKeDsJq1Gdgg8EGzN0ArJeHGZx17vRs0SjTuROXrzIgbU4k0j9ePgI-3kh_nzcbILVyEJw7HYKPumb8hOBuYR5CQEpCneKf3inVyGEGP_f-Qh_f4vV8SVHb0XLBG9cIaR_3Be_sx495tEqlU-s7MqiEI\/s1096\/three.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spam Fritters\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1096\" height=\"630\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbZizJbb8btR33SXG0RtxpEIxvc8oE8CV1BKeDsJq1Gdgg8EGzN0ArJeHGZx17vRs0SjTuROXrzIgbU4k0j9ePgI-3kh_nzcbILVyEJw7HYKPumb8hOBuYR5CQEpCneKf3inVyGEGP_f-Qh_f4vV8SVHb0XLBG9cIaR_3Be_sx495tEqlU-s7MqiEI\/w640-h630\/three.jpg\" title=\"Spam Fritters\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can even buy Spam Fritters already prepared in ASDA, one of our top grocery store chains.  A lot of people eat them with mushy peas and chips, but it's also quite acceptable to have them with hot mashed potatoes and English peas, which is how my husband likes them.  But then again . . . he is a real lover of mash.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey make a very filling and economical supper for today's family at a time when the cost of groceries is rising and rising and family's are having a difficult time making ends meet, and they need not be considered all that unhealthy and full of fat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Make sure your fat is hot enough will help to keep down the absorption of oil, and of course draining them well on paper toweling once they are cooked also helps to absorb any extra oil.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyw5cnwEXScl6ye-hMN4cxhY-k0L0XDNeJdVmenyB9XX9j_sm7pXBZJ_INJORRhKZdmUItit0PxNUQSkNFbz3PZpVO1_4Nk5yYY2C3fuiKeatqaCkc_TdtvSKru6soj8dPWXFrQ2NTMzK3KsA4CXw8lRp37qJlILY2fZNhlYGVcSgAfBt8NQ1d5GhA\/s1080\/four.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spam Fritters\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1067\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyw5cnwEXScl6ye-hMN4cxhY-k0L0XDNeJdVmenyB9XX9j_sm7pXBZJ_INJORRhKZdmUItit0PxNUQSkNFbz3PZpVO1_4Nk5yYY2C3fuiKeatqaCkc_TdtvSKru6soj8dPWXFrQ2NTMzK3KsA4CXw8lRp37qJlILY2fZNhlYGVcSgAfBt8NQ1d5GhA\/w632-h640\/four.jpg\" title=\"Spam Fritters\" width=\"632\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy husband just loves these.    I have to admit they are rather tasty.  Of course, you could do the same thing with tinned corned beef and they are pretty good also.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Whilst I wouldn't recommend eating these every night of the week, they do make a delicious addition once a fortnight, and go a long ways towards keeping down the food costs.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitWk2Ua7TwlgKeaW5ljuyy3zcjRwCy0gjwj1AH5YEUWnR1PuS3OdW96iIZ2q8JVft0J_1-_Lw0OehhUh0S8DJHTlevPrZ9O2yJk6an8qsdHVTs2zKV6GZ62Wer5eVfyt2t2_OpB6YaiIT5aViUyU5zFDlUMKn3iIARgFnBhkpWuEo3NkRBNXGq61_i\/w640-h580\/one.jpg\",\"name\":\"Spam Fritters\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT8M\",\"totalTime\":\"PT18M\",\"description\":\"These may not be to everyone's tastes, but they have been around for a very long time and are a very quick and economical family meal.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 340g tin of Spam (12 ounces)\",\"For the batter:\",\"140g (1 cup) plain flour\",\"pinch of salt\",\"120ml of milk, milk \u0026 water, water, or beer (1\/2 cup)\",\"cooking oil for either shallow frying or deep frying\",\"mashed potatoes\",\"mushy peas, or regular peas\"],\"recipeInstructions\":[\"Sift the flour into a bowl. Whisk in the salt and liquid. You will want to have a thick batter in order to coat the spam properly.\",\"Carefully remove the Spam from the tin in one piece. (I take a sharp knife and carefully slide it into the tin between the meat and the tin all around and then holding the tin upside down, gently shake and the meat slides out.) Cut the Spam into 8 slices.\",\"Heat 2 to 3 TBS of oil in a frying pan, or heat a depth of oil in a deep fryer to 170*C\/350*F, or until a cube of bread turns golden brown in 1 minute.\",\"Coat the Spam slices with the batter and then carefully drop them into the hot oil. If shallow frying, allow two to three minutes per side. If deep frying, allow a total cooking time of three to four minutes, turning the fritters over as needed. Drain well on paper towels.\",\"Serve hot with buttery mashed potatoes and peas.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4684932048404\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Spam Fritters\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitWk2Ua7TwlgKeaW5ljuyy3zcjRwCy0gjwj1AH5YEUWnR1PuS3OdW96iIZ2q8JVft0J_1-_Lw0OehhUh0S8DJHTlevPrZ9O2yJk6an8qsdHVTs2zKV6GZ62Wer5eVfyt2t2_OpB6YaiIT5aViUyU5zFDlUMKn3iIARgFnBhkpWuEo3NkRBNXGq61_i\/w640-h580\/one.jpg\" title=\"Spam Fritters\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ESpam Fritters\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 8 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 18 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese may not be to everyone's tastes, but they have been around for a very long time and are a very quick and economical family meal.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E1 340g tin of Spam (12 ounces)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EFor the batter:\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E140g (1 cup) plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003Epinch of salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003E120ml of milk, milk \u0026amp; water, water, or beer (1\/2 cup)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003Ecooking oil for either shallow frying or deep frying\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo serve:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" style=\"color: #333333;\" target=\"_blank\"\u003Emashed potatoes\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003Emushy peas, or regular peas\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003ESift the flour into a bowl. Whisk in the salt and liquid. You will want to have a thick batter in order to coat the spam properly. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003ECarefully remove the Spam from the tin in one piece. (I take a sharp knife and carefully slide it into the tin between the meat and the tin all around and then holding the tin upside down, gently shake and the meat slides out.) Cut the Spam into 8 slices.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EHeat 2 to 3 TBS of oil in a frying pan, or heat a depth of oil in a deep fryer to 170*C\/350*F, or until a cube of bread turns golden brown in 1 minute.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003ECoat the Spam slices with the batter and then carefully drop them into the hot oil. If shallow frying, allow two to three minutes per side. If deep frying, allow a total cooking time of three to four minutes, turning the fritters over as needed. Drain well on paper towels.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #333333;\"\u003EServe hot with buttery mashed potatoes and peas.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-copyright\"\u003EAll rights reserved The English Kitchen\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] 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If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThanks so much for visiting!\u0026nbsp; Do come again!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cb style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blogs\/english-kitchen-1655969\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"border: 0px; clear: both; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;\"\u003E\u003Cbr style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px;\" \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1552480488126844105\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/05\/spam-fritters.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1552480488126844105"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1552480488126844105"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/05\/spam-fritters.html","title":"Spam Fritters"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitWk2Ua7TwlgKeaW5ljuyy3zcjRwCy0gjwj1AH5YEUWnR1PuS3OdW96iIZ2q8JVft0J_1-_Lw0OehhUh0S8DJHTlevPrZ9O2yJk6an8qsdHVTs2zKV6GZ62Wer5eVfyt2t2_OpB6YaiIT5aViUyU5zFDlUMKn3iIARgFnBhkpWuEo3NkRBNXGq61_i\/s72-w640-h580-c\/one.jpg","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4525347499433360575"},"published":{"$t":"2010-05-02T04:00:00.000+01:00"},"updated":{"$t":"2017-03-12T07:24:17.977+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"traditonal"}],"title":{"type":"text","$t":"Hollygog Pudding"},"content":{"type":"html","$t":"\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding007.jpg\" style=\"height: 394px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat do you make to comfort your soul on a dull wet Saturday on a bank holiday weekend, all your plans for barbeques, gardening and days out together gone up in smoke???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHow about a stodgy, sweet and traditional pudding!!!!  The type of pudding that school dinners used to be famous for!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding008.jpg\" style=\"height: 383px; width: 349px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe type of pudding that would have had the famous five clambering back home, over hill and dale, to stuff themselves silly with!!!  The type of pudding that the mere sight of makes your arteries start to ache and moan with anguish . . . and your heart and soul beat with longing . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding011.jpg\" style=\"height: 393px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou know exactly the kind I mean . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding012.jpg\" style=\"height: 395px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething buttery, oh so very buttery . . . and deliciously, moreishly short and crumbly . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding013.jpg\" style=\"height: 379px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nand filled with the sticky sweetness of golden treacle . . . or golden syrup as it is also known . . . giving it an underlying tone of \u003Cspan style=\"font-style: italic;\"\u003E*caramel-like\u003C\/span\u003E* goodness . . . Served up hot and sliced . . .  and then doused with lashings and lashings of custard or double cream . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding017.jpg\" style=\"height: 444px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOhhh yesss . . .  this fits the bill perfectly. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust the ideal pud to eat slouched down on the sofa, with your legs tucked beneath you,   as you watch the rain lashing down on the pavement out front of the house.  Silently congratulating yourself on your decision to stay at home, and feeling sorry for the poor sods that are stuck in their cars in the motorway traffic, listening to the kids argue in the back seat, as the windshield wipers race back and forth in front of their noses . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nnot that we are smug or anything . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow \u003Cspan style=\"font-style: italic;\"\u003Ethis  . . . \u003C\/span\u003Ewas worth staying in for.  ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/treaclePudding018.jpg\" style=\"height: 457px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Hollygog Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/norfolk-treacle-pudding\" style=\"color: #33cc00;\"\u003E\u003Cspan style=\"color: rgb(51 , 204 , 0);\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStodgy, rich  and luvly.  This is very easily made and is delicious when done.  Don't  let it's simplicity fool you into thinking this isn't something special.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n280g self rising flour (2 cups)\u003Cbr \/\u003E\na pinch of salt\u003Cbr \/\u003E\n2 TBS caster sugar\u003Cbr \/\u003E\n170g cold butter, cut into bits (3\/4 cup)\u003Cbr \/\u003E\napproximately 3 TBS cold water\u003Cbr \/\u003E\nGolden Syrup\u003Cbr \/\u003E\nMilk for baking and glazing\u003Cbr \/\u003E\ndemerara sugar for sprinkling\u003Cbr \/\u003E\nWarm custard or cream for serving\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to  200*C\/400*F\/gas mark 6 .Sift the flour and salt into a basin, raising  the flour up high to aerate it.  Stir in the caster sugar.  Drop in the  butter and rub it into the flour mixture with your fingertips until the  mixture resembles fine breadcrumbs.  Add enough of the water to make a  stiff dough.  Pat out on a floured surface to a rectangle roughly 12  inches long and 8 inches wide.  Spread the dough very thickly with  golden syrup, leaving a one inch border on one side.  Brush this edge  with some milk.  Roll up like a jelly roll to form a sausage shape.   Pinch the ends together to close and then place the roll into a buttered  deep pie dish or gratin dish, placing the seam underneath.  Brush with  milk and sprinkle with demerara sugar.  Pour sufficient milk into the  dish to come about halfways up the side of the pudding.  Place into the  heated oven and bake for 3o to 45 minutes, until the pudding is light  golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo serve, cut into slices while still hot, or spoon  out into bowls.  Serve with warm custard or cream drizzled on top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4525347499433360575\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/05\/hollygog-pudding.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4525347499433360575"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4525347499433360575"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/05\/hollygog-pudding.html","title":"Hollygog Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"17"}}]}});