I do so like to spoil the missionaries whenever we have them over for tea.   Usually I try to give them a little taste of home (if they are from North America).  I don't normally do roast dinners, because I figure they get enough of them each week, as most people who have the missionaries in for tea will try to give them a pretty decent meal.  With me they get that, but with a North American twist.



I usually try to make them a delicious pudding as well.  I also try not to serve them the same thing twice.  I wouldn't want them to think I am a one hit wonder!  Yes, they do get spoiled in our house, but how can I not, when what they do is such a wonderful thing!



Yesterday when we had one set of the Elders over I made these delicious Lemon Curd Self Saucing Puddings.  I love lemon anything, and I always assume everyone else does too.  And if Lemon Curd is involved, I love it even more!  (I have a really super recipe here. )



The Toddster he is not so fond of lemon or chocolate puddings.  (I know!!  He just ain't human!)  But he suffers through them.  That is his gift to the missionaries!



These are baked individually in their own little pots and are so easy to make.  You just line the bottom of each pot with some delicious good quality lemon curd, homemade if you have it, and then spoon a quick and easy batter on top.

  

This is followed by a quick and simple not lemon syrup which gets poured over top.  Baked in the oven you end up with a delicious fluffy cake type of pudding with a lemon puddle bottom.   I like to punch holes into it while it's still warm and pour in some nice double cream.



Don't judge me!  It's dessert!  We don't have dessert unless we have company.  It's a treat!  So there!  

  

Beat the flour, sugar, butter, lemon zest, lemon juice, and milk together until smooth.  Divide the lemon curd between the ramekins and spread out in the bottom of them.  Divide the batter between them and smooth over top of the lemon curd.   Mix together the boiling water, sugar and lemon juice for the sauce and then pour an equal amount over the top of each ramekin. 


Bake in the heated oven for 25 to 30 minutes, just until set.   Serve warm with some cream for pouring.

As you know I often get sent things to try.  I like this part of food blogging as I am always open to trying out new things.  I was recently sent a variety of tconcentrated drinks from Cherry Active.



Cherry Active Concentrate is made from 100% natural Montmorency cherry juice.  Each 210ml bottle is the concentrated juice of over 650 Montmorency cherries and free from preservatives. A 210ml bottle makes two litres of diluted juice (mix 30ml concentrate into half a pint of fresh water). Alternatively, add to natural yoghurt, smoothies or as a mixer.



BeetActive concentrate is 100% concentrated beetroot juice, with no added preservatives. Sweet tasting, premium quality concentrated beetroot juice. Each 210ml bottle typically made from concentrated juice of over 30 beetroot. A 210ml bottle makes two litres of diluted juice (mix 30ml concentrate into half a pint of fresh water). Alternatively, drizzle neat over a salad or mix with balsamic vinegar and olive oil for a delicious beetroot salad dressing.



Blueberry Active concentrate is 100% concentrated blueberry juice with no added preservatives. Glorious tasting, premium quality concentrated blueberry juice. Each 210ml bottle typically made from the concentrated juice of over 1250 blueberries. A 210ml bottle makes two litres of diluted juice (mix 30ml concentrate into half a pint of fresh water). Alternatively, add to natural yoghurt, smoothies or as a mixer. 

I was excited to be able to try these because they are all natural and filled with vitamins and anti-oxidants.   I like to think that I can drink something which is healthy and will do me good, rather than drinking soda drinks and the like.  You can also make it fizzy by adding sparkling water to it instead of regular water. With some icecubes, I quite enjoyed them this way.  I loved also that they were not overly sweet and natural tasting.  This was a real bonus for me.   I've been using the Beet Active concentrate in salad dressings with great success. I just mix with a bit of balsamic vinegar, olive oil and seasoning.  It has a lovely colour and the flavour is superb!  (But then again I adore Beetroot!)  Yesterday the missionaries were treated to the Blueberry one and they drank the whole jug.  I also had a jug of lemon lime fizzy drink on the table and the blueberry one was gone first, which speaks for itself!

Once again I give these drinks two thumbs up for flavour, convenience, their purity, health benefits and lack of preservatives. Do hop on over to their page to find out more!

Many thanks!

We have a couple of Missionary Elders coming for tea tonight and one of them doesn't like Vegetables.  I know!  I cannot imagine not like vegetables!  Anyways, I made a nice Macaroni and Cheese for supper, which I will serve with some Gammon and carrots (the only vegetable he will eat) and a salad.(which he won't eat, but I have to have salad!)



I had too much macaroni and cheese for the baking dish and so I decided to lend my hand to doing something tasty with the bit that didn't fit.  I know . . . I can't help it, the wheels in my culinary head are always turning.



I can't claim to have invented this . . . but it's new to me.  If you've already done this, I haven't stolen your recipe.  We are just great minds that think alike!  (What a fab idea to think that the world is filled with great minds thinking alike!)  They say there is nothing new under the sun, only new ways of doing things.   I expect that is true. 



I decided to create a Grilled Macaroni and Cheese Sandwich, and then I decided as I was gathering my goodies that it would taste even better with crisp pancetta between the layers. 



Each bite brings the taste of buttery toasted bread |(Garlicky if  you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese!  WOWSA!  This was FABULOUS!



I was too afraid to eat the whole thing.  My arteries were constricting just thinking about it so I tortured the Toddster with half of it.  He seemed to enjoy it as well.   Now I am pondering what else I can do to this to take it even further over the top. Any ideas???  (I think some rocket/arugula would be a nice addition.  Next time!!)




Fresh ground black pepper



Note:  If you really want to be hedonistic, you can brown them in the fat leftover from cooking the pancetta.  I'm not going to admit to this.  ;-) 

You can find a really good Mac & Cheese recipe here. 

 


The Toddster grew up during the War years.  He was born just before the beginning of WW2, and was only 7 years old when it finished.  His mom was a very traditional cook, and of course there was rationing for all of his growing up years.  He has very fond memories however of the dishes his mother made.  He especially loved her meat puddings.



When I talk about a meat pudding here I am not talking about a sweet pudding, but a very delicious steamed savoury pudding, stogged full of meat and gravy.  Some might think it a bit stodgy . . . but then again dishes which were popular during those years were designed to fill em up with less meat and more stodge.



Todd was longing for a meat pudding and so I did a search online to see if I could find a good one.  I found a fabulous one on BBC GoodFood.  It was called Beef, Ale and Parsnip Pudding and it looked fabulous!



Since it was my first time making a meat pudding, I followed the recipe exactly this first time.  It was very easy to do.  I think just about anyone could do it.  The only change I made was to substitute half of the beef suet for grated cold butter.



It was fabulously delicious!  I quite liked it myself, and Todd was in Meat Pudding heaven!  The gravy was rich and wonderful.  The pastry was nice and crisp, and the meat so tender.   Unlike the BBC recipe, I also cooked the filling the day before and chilled it overnight.  I didn't feel right about adding a hot filling to the pastry.   It worked beautifully.



I served it simply with some boiled potatoes and a mix of savoy cabbage, leeks and cavolo nero.  It went down a real treat!  Todd can't wait until he gets the leftovers tomorrow!



Butter a sheet of baking parchment generously.  Fold a large pleat in the centre.  Lay, butterside down, on top of the pudding.  Cover with a pleated layer of foil.  Tie with a string, making a loop that you can use to life the pudding out with at the end. 

Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan which is large enough to easily hold the pudding basin.  Half fill the pan with water and bring to the boil.  Lower in the pudding.  Cover the pan tightly and simmer for 2 hours, topping up the pan with boiling water as necessary.



At the end of that time, reheat the cooking liquid, bubbling it down until you have reduced it to a delicious gravy.  Carefully lift the pudding out of the basin.  Run a knife around the rim and then turn it out onto a plate. 

 


Serve cut into wedges along with some of the gravy and some cooked greens if you wish.



I think I did pretty good for my first meat pudding.  What do you think???  The Toddster was ecstatic!

Add the oil to an oven safe skillet.   Heat over medium high heat just until it shimmers.  Add the bratwurst and onions.  Cook, stirring until the sausage is browned and the onions are softened.   Add the garlic and cook just until fragrant.Stir in the cabbage and potatoes.  Cook, stirring for a few minutes.  Season and then add the chicken stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook until the potatoes are fork tender and most of the liquid has been absorbed.   Gently stir in the cream and half of the cheese.  Heat through.




Turn on the grill.  Scatter the remaining cheese over top of the mixture in the pan and then pop under the grill until the cheese is melted and bubbling and beginning to brown lightly.  Remove and serve.

 


I am at heart a rather lazy cook.  I know it may not seem like that, and I can put my shoulder to the wheel when I have to, and often do . . . but basically quick, simple, easy and tasty works for me most of the time.  

I had been eyeballing a recipe over on Our Best Bites for a Cinnamon Pull Apart Bread for ages and ages.  Every so often I would go and look at it again, but to be honest . . . it seemed like far too much work and time and so I would walk away . . . lazy gal that I am.



Then today I looked at it again and I thought . . . I bet I could do something similar to that using my baking powder biscuit recipe and it would be just as tasty, but made in a fraction of a time.  

And so that's is what I did.  I used all butter in my biscuit dough instead of shortening . . . just to up the scrum factor you know.



I tend to believe there can never be too much scrum factor.  Anyone who's with me on that put up your hands!  I thought so!  I also like to use brown muscovado sugar in something like this.  It kind of melts with the butter into caramel-like deliciousness.  

I also added a portion of ground cardamom to the cinnamon because . . . well, can do you ever really get tired of the hint of cardamom in baked goods such as this??  I don't, and I can well imagine you wouldn't either!



They smelled absolutely flippin' delicious when they were baking.  My tin was a bit on the large size, so next time I bake this (AND I absolutely WILL) I will use a smaller loaf tin.  

But they did turn out gorgeous, even in a too large tin!



The glaze drizzle is lightly flavoured with vanilla paste and a drop of cinnamon extract.  Have you ever used cinnamon extract???  If not you are missing out on something pretty scrummy indeed.  

All told this pull apart loaf was probably one of the best things I have baked in recent months, which (if you follow me regularly) says a LOT!



I do hope you will give my version a go!  I am sure you will just adore it as we did.  

I do so love it when one of my experiments turns out well.  Don't you?

Bake in the preheated oven for 25 to 30 minutes, until well risen and golden brown.  Remove from the oven and allow to cool in the tin to room temperature.

 

Whisk all of the icing ingredients together into a thick drizzle icing.  Drizzle this over top of the loaf.  Remove from the tin.  Pull apart into slices to eat.  Fabulous!



Can we talk about butter for a minute here?   My butter of choice for baking and just eating has always been Lurpak, the Danish butter.   I had never even heard of it before I moved over here to the UK in 2000, but it was love from the very first taste for me.  It just tastes consistently good.

 


My results are also always consistent when I use it in my baking.  The salted is not TOO salty in taste and the sweet (unsalted) is just right.  I have tried cheaper brands, store brands, etc.  but I always come back to Lurpak because that is what I like the best.   Just saying is all . . . they haven't asked me to tell you this.  I just wanted to share, especially as there is a fair bit of butter in today's recipe.  I thought you may want to use the best.   Pure and creamy and perfect in every way.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. 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 Thanks so much for visiting. Do come again! 

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