Aglio Easio Pasta-o

Me and complicated food… We’re alright. Our relationship is somewhat like the one between you and that one friend you have, the too-cool friend, that you aren’t super close to, but when you hang out you have a pretty good time. But you don’t want to meet up more than occasionally. Because it’s tiring. It’s fun.. but being honest with yourself, you are a bit too lazy to meet up with them every day. Every week even. Perhaps once a month or so?

A healthy meal, ish

Don’t judge me. I like drinking tea in the afternoon and eating cheese and cake. And being a bum. This is a very cute place that Shobie and I went to, that serves good tea, and cheese, and apparently cake.

Eat all the pasta! Salad yums

Anyway. These recipes are more like your best, comfortable friends, the ones you don’t mind meeting up with loads of times, for tea, coffee, or random snacks. The ones that you don’t have to entertain or make awkward conversation with. You can just be (your weird self). I wonder what this says about me.

Aglio Olio e Pepperoncino

Yeah so I don’t have a source for this recipe, it was one of the first things I learnt to cook, and I kept trying until it worked. I think everyone makes this a bit too complicated.

Pasta for 2, boiled and drained – Spaghetti or linguine is best
4-5 cloves of garlic, crushed and chopped
Chilli – either a spoonful of flakes, or 1 or 2 fresh chopped red chilli. Both are fine, depending on what you have and how hot you want it.
Approx 1/4 teasp salt

Black pepper
A bit of hard cheese, like parmasan

  1. Get a big wok, and heat up a few tablespoons of oil. I use about 3-4 tablespoons for 2-3 portions of pasta. Turn the heat to medium, and let it get hot. If it starts smoking, turn take it off the heat for a bit and make the fire smaller.
  2. Put the salt into the oil. Sounds weird, but it makes the garlicky taste come out better.
  3. Drop in a piece of garlic. If it sizzles on impact, that’s good, put the rest in. If it sizzles then turns black and turns into charcoal, take the pan off the heat for a bit and turn it down. If nothing happens, and the heat is already on medium, DON’T TOUCH! Just wait a few minutes longer until it starts sizzling and dancing around in the oil. Then put everything else in (garlic + chilli).
  4. Keep the garlic on the heat until it turns golden, not brown. Then dump in the pasta and stir it around, still over the heat.
  5. Stir stirrrr, keep going until the pasta is all coated. If it looks dry, add a couple of tablespoons of water and keep mixing.
  6. Remove from heat, grind some black pepper on, and add a little cheese. Tadaa! Dinner in 15 minutes.

Salad with Balsamic Caramelised Onions

So this is the actual first thing I ever learnt to cook, because one of my jobs while cooking in uni with my friend Bar was to make the salad dressing. I couldn’t really be trusted with anything else. I distinctly remember a conversation with her in which I complained that it was not working, and she told me to turn down the heat and be patient because I was burning the onions. My impatient cooking philosophy in a nutshell: heat higher = cook faster, but try not to burn it.

Half an onion
2 tablesp balsamic vinegar
1 teasp sugar
Some oil to fry the onions

  1. Chop the onion into long strands.
  2. Heat oil in the pan – put it on medium.
  3. Dump in the onion and let it cook a bit.
  4. Throw in the balsamic and sugar.
  5. Stir and keep going until your desired level of caramelisation is reached.

Whoa, Tagine

Yea so I didn’t make a tagine. Your expectations of me are far too high. Bigfoot made tagine.

I said I wanted to record everything so we could make it again. Response: nod nod, yes yes Lea, don’t worry.

Hello lonely potato Yum yum corianderEverything is browning Mmm uncooked meat

The problem is that he is a more natural cook than I am, so what that means is that he chucks in lots of things until it tastes right, then remembers how it tastes, but forgets what he put in or how much.

Don't overfill and make sure you have enough water Yes, we overfilled Smells good. Tastes...like water Getting there I suppose

GAH.

The lid is slightly open because it bumped up and down scarily

Of course it isn’t entirely his fault. Once I had his agreement that he would ‘remember’ what was in the dish and what he did, I happily went off and did my own thing, disregarding absolutely everything that was going on. I cook to eat you know, not for the sake of cooking. My posts are the result of  my need for happy eating with minimal cooking. If someone else volunteers to do all the cooking, who am I to disagree? 🙂

Mmm..ahh

So, I do apologise, but in this post I will be pasting the recipe we used as-is. I’m sure it tasted awesome that way. I’m using this as a recipe binder – with the hope that next time we make tagine, I can update it to reflect how it was actually made. It tasted amazing the way we  *cough* made it too, so I hope that we can figure out how to do it again someday. Right.

Lamb, Prune, and Almond Tagine

Taken from Grantourismo. I have no idea how much we changed it, so you’re better off following their ingredients list, and method too if you like. I’ve added the method that we used below.

EDIT: you can find the original recipe on their website here. I’m a bit of a noob with regards to blog laws, and I didn’t realise you can’t paste entire recipes even if sourced.. Sorry guys, I won’t do it again, promise.
Big thanks to Terence for letting me know about my error!

I’ll add a new ingredients list once I figure out exactly what we put in our version.

Happy Bellea’s lazy unsupervised-cooking method:

  1. Fry onions, garlic, lamb, and spices in a pan until the lamb is browned. Start with the onion and garlic and add the lamb once that has cooked a little.
  2. Transfer everything to a crock pot (including the prunes and almonds). We also added some root vegetables here, like carrot and potato. Add the water here.
  3. Leave the crockpot on automatic for about 5 hours
  4. Take everything out and dump it in the tagine. Put the tagine over high heat, cover it and let it bubble. Keep going until it tastes nice, and add everything and the kitchen sink to make it so (yes, I don’t know what was added). Serve hot with crusty bread.

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Note: Also now I have looked up blog laws, and apparently it’s fine to reproduce ingredients lists, and as long as they are accompanied by a re-write of the method? (link) Anyway, sorry in advance if I attribute incorrectly, just let me know and I’ll change things 🙂

Real Fish versus Not-Real Fish, Fried in Turmeric

I went to the supermarket on my way back from the Victoria State Library (went there to leech wifi), to buy fish. I looked at the various types of fish behind the glass and, like any normal person would, proceeded to try to find a Coles staff member to ask where I could find the “real fish”.

Luckily I stopped to think about it a little before I found a staff member to humiliate myself in front of. I assume they would look at me like I was a crazy person, and possibly shake their heads. Real fish, you know? Like whole fish? Not fillet (which is, of course, not-real fish)?

In the depths of my personal embarrassment I went to the seafood counter, picked up a box of white-fillet fish and ran away. Now I have too much fish because the fish comes in boxes of 2 rather than boxes of 1.

I hope it freezes well.

This was a very tasty fish recipe, but I still think it would be better with real fish. It would also look more attractive. It was supposed to be done with red mullet, but I used a random white fish.

Pan Fried Turmeric “White Fish” (Red Mullet) / Pla Kra Bok Tod Kamin 

Found on Rice Kingdom. I didn’t change it much, except to reduce the salt, and I used an approximate measure of black pepper powder instead of seeds. And, not-real fish.

2 red mullet fishes, cleaned – I used 2 white fish fillets
5 cloves garlic
2 teasp black pepper powder
1/4 – 1/2 teasp salt

  1.  Crush and chop the garlic into little bits.
  2. Mix in the black pepper and salt. Or, you can pound the garlic and black pepper with a mortar and pestle.
  3. Rub on to the fish. It’s better to use gloves. My fingers were stained yellow.
  4. Fry in hot oil.

BigFoot’s Mother’s Legendary Sambal Tempeh

This tempeh recipe is a bit of a legend, and is apparently one of the first things BigFoot wants to eat whenever he sees his mother. Apart from fish curry. Poor auntie, working so hard in the kitchen. She says she enjoys it though. She’s a really talented cook.

Uncooked tempeh is pretty gross looking Ready to chop

I’m in the process of trying to photocopy her recipe file, but haven’t succeeded yet (there are varying accounts relating to whether she even has a file or not). Supposedly most of the recipes don’t have written proportions next to them, so I’m not sure whether even getting a copy of her recipes would help me much given my ineptitude.

This is a bit undercooked, it needs to be browner and crispier

The recipe I want to steal the most is her chocolate cake recipe: it’s the best I’ve had since La Manila stopped selling theirs about 10 years ago (well it was a long time ago, I don’t know if it was 10 years ago…that seems like a long enough time to me. There used to be a thin golden layer in the middle of that cake, anyone know what it was??). I eat BigFoot’s mother’s chocolate cake out of a plastic box with a big spoon. I hid it in the back of the fridge so no one else can find it and eat it. Don’t tell anyone at home.

Sambal is almost cooked

Anyway, I specifically asked her for her tempeh recipe. Not for me, I’m not so nice. It’s so BigFoot can cook it himself and I can eat it. I do have standards, you know. Girl power and feminism, etc etc. Cooking is primarily for fun and to prevent deprivation / because I’m greedy, and I unfortunately don’t really enjoy spending 20 minutes flipping tempeh in a pan. It’s yummy though. Best persuade the party that craves it more to do that part.

It has a spicy, oniony, and satisfying flavour

It looks surprisingly easy considering its reputation. I was expecting something much, much more involved. Though tempeh always takes some time. However, the version we made last night didn’t taste at all like hers (I wasn’t joking, he actually did make it himself. I only operated the chopper). So yes, yummy tempeh recipe, but back to the drawing board clearly. Apparently if you add the dried prawns (we didn’t), it tastes more like the original.

BigFoot’s Mother’s Legendary Sambal Tempeh

BigFoot’s Mother narrated the recipe over breakfast, and I wrote it down. I’m not sure where she originally got it from, maybe she made it up. Note that I may have written it down completely wrong. Tastes good, anyway.

1 packet of tempeh – about 300g. I also chucked in a sliced potato because it felt lonely in the cupboard.
6 – 10 pieces dried chilli – depends how spicy you want it
1 – 2 pieces red chilli – the big ones. Again, add more if you want it spicier. Or add birds eye chilli too if you’re feeling brave. It doesn’t need it
1 large red onion, or 1.5 small red onions
4 – 5 cloves garlic
2 handfuls of ikan bilis
Asam jawa / Tamarind juice – crush a bit of the paste in a few tablesp of warm water, and add to taste. I crushed about 2cm in about half a cup of water, and added a few tablesp of that
Either: sugar to taste, OR about 2 tablesp udang kering blended with 1/4 cup vegetable stock – we used sugar, but it’s probably better with the prawns

  1. Throw the dried and fresh chilli, onion, and peeled garlic into the chopper. Chop chop nicely until it is relatively smooth. Pieces the size of those chilli flakes you get in the shops are ok. Add the udang kering (dried prawns) and vege stock here if you are using, and blend those too.
  2. Fry the ikan bilis with a little oil until it browns and your kitchen smells like fish. Set aside on kitchen paper.
  3. Cut the tempeh into little cubes, or slice it into pieces about 3mm thick. Fry with a little oil or grill these until they brown on all sides. Set aside on kitchen paper. A toaster oven is useful here, if you have one.
  4. Add about a tablespoon of oil to a wok, and fry the chilli – onion – garlic mixture. Keep going until it smells pretty fragrant and starts to brown. After it begins to brown, keep stirring or it’ll stick to the pan if you’re not careful.
  5. Taste. Add 2 tablespoons of the asam jawa liquid, discarding the seeds. Add a pinch of sugar. Taste. Repeat until it tastes good to you (we used about 5 tablespoons of asam jawa liquid, and about 1 teaspoon of sugar).
  6. Mix in the ikan bilis and tempeh.

The Easy Vegetables

Well this isn’t really the easiest vegetables, the easiest vegetables are when you just use the garlic oil and don’t add the oyster sauce mix. They also taste nice. The oyster sauce part only adds a whole extra 10 seconds though. So really, it depends what you feel like having.

Nice and fresh and crunchySee how the garlic is a bit golden?

A tip – you can use any vegetables, but they have to be green, and they have to be fresh. Else it’ll taste odd. Blanching vegetables is an art I haven’t mastered, so I’m not going to pretend to tell you how long to cook them for. I usually bite one to check. By then the rest of the pot has usually overcooked. I need to work on my timing.

Kailan with oyster sauce and garlic

This is one of my standby weeknight dishes. Often eaten with a spicy omelette (that’s an egg beaten with the Thai chilli paste below. If you feel like being fancy, chop some onions into it).

Thai Chilli Paste - the only

Easy Green Vegetables with Garlic and Oyster Sauce

If you want tips and the original recipe, you can find them at RasaMalaysia.com. I lazied it up a bit – all the sauces are done in the microwave, and you only need to boil a pan of water to cook the vege.

A bunch of green vegetables
3-4 cloves garlic, crushed and chopped
1 – 2 tablesp oil – for the garlic oil
1 tablesp oyster sauce
1 tablesp water
1/4 tablesp oil – for the oyster sauce
1/2 teasp sugar
Salt
White pepper – optional

  1. Blanch the vegetables in boiling water. I suggest you look at RasaMalaysia.com’s tips on this not mine. She mentions you should add a little oil to the water to prevent the vege from going limp. Don’t overcook them, or they’ll be soggy.
  2. Remove the excess water from the vege with paper kitchen towels. Put them on a plate, nicely.
  3. Crush and chop the garlic. Put it in a ramekin or a mug with the olive oil. Add a pinch of salt.
  4. Stick the garlic mixture in the microwave on high for between 15 to 30 seconds, depending on how high the power is on your microwave. I start with 15 seconds, then go up in intervals of 5 to 10, depending on how brown the garlic is. The oil keep sizzling after you take it out the microwave, so wait until it stops sizzling before you decide to put it back in for another few seconds. You need the garlic to be nice and golden, but not burnt (black/brown). I actually have a special mug I use for this, because it makes your mugs smell a bit garlicky if you do it a lot. Watch out for hot oil!
  5. Mix the oyster sauce, water, oil, and sugar in another mug. Put this in the microwave for about 10 seconds, then taste. If it tastes done then stop, else put it back for another 5 seconds. Use a high sided mug for this, because it can spit. If you’ve had it before then you know what “done” tastes like. If not, then just go straight for 15 seconds.
  6. Pour the oyster sauce and garlic oil mixtures over the vege. Sprinkle on a little white pepper, if you like. See, done. And you didn’t even need your pan today.

Baked What’s-Left-In-The-Cupboard Rice

The story behind this is that I needed to use what was left behind in the cupboard, and it had to be something that went with the broccoli-feta thing. And I wanted rice, and you can’t really do Asian style rice with broccoli-feta. And I wanted something that would taste pretty nice, because I thought I was going to hate the broccoli-feta.

Ingredients check

This isn’t really a fair way to describe a happy accident. I don’t want you to think that I’d only made this because I wanted something that went with broccoli-feta. Actually, I made this because I needed something that would taste way more awesome than broccoli-feta to compensate for what I thought was going to be a veritable vegetable disaster.

It only marinated for about 15 minutes Partially cooking the seafood Starting the caramelisation process... Almost completely caramelised here Pre-baked rice Covered with cheese slices..grated would work too

That’s a pretty large set of shoes to fill, especially since this is a recipe which was entirely made up based on what was left in the cupboard. I’m happy to report that it did deliver.

Nice and crunchy on top

It’ll also be a pretty good one-pot meal if you add the vege directly into the rice. Don’t use broccoli though. Please? I suggest perhaps little cubes of eggplant. Soaked in salty water and dried. Then added into the rice.

As you can see it's a bit crumbly, not like the usual sticky baked rice

Baked Rice with Caramelised Onions and Spicy Seafood

Inspired by The Little Teochew. The method is mostly taken from there, but the ingredients used are pretty unrelated. You can pretty much put anything in here, depending on what you have in the cupboard. Not broccoli though.

1 cup rice – uncooked / raw. Equivalent to 2 cups cooked.
100g mixed seafood
1 red onion
A handful of raisins
A handful of cashewnuts – roasted, preferably unsalted. I used some from a snack packet.
1/2 a lime’s worth of juice – for the seafood marinade
1 tablesp of chilli flakes or less – for the seafood marinade
2-3 tablesp balsamic vinegar
1/2 – 1 teasp sugar – to caramelise the onions
1/4 cup water – optional, I didn’t add it because I like my rice less clumpy
Enough hard cheese to cover a baking dish – any cheese is alright really, I used cheddar but you can probably us mozeralla or something else

Oven temperature: approx 220 degrees C. Or you can use the grill setting.

  1. Cook your rice according to the instructions. Or better, use old rice.
  2. Sort out your seafood:
    1. Marinate the seafood in the lime juice and chilli. Add a pinch of salt. A Tabasco sauce marinade would probably work too (= soak it in some Tabasco sauce).
    2. Fry the seafood until partially cooked. You just want to make sure it’s fully cooked by the time you eat it later, basically. If you want you can skip this step but you’ll need to leave it in the oven longer. That would probably work.
  3. Sort out your balsamic sauce:
    1. Chop the onions, and brown over low heat with a tablespoon of olive oil.
    2. Add the balsamic vinegar and sugar. Stir occasionally, leaving it to caramelise. It’s done when the edges of the onion are a bit blackened, and it tastes good. Sweet yet tart.
  4. Mix the raisins, and cashewnuts into the rice.
  5. Put the rice into the pan with the balsamic sauce, and fry it for a bit. Then put it in the ovenproof dish. Add the water at this point and mix in. The water isn’t really necessary (I didn’t add it), but if you want it to clump together more then you should.
  6. Smooth out the rice and poke the seafood bits into it at various intervals.
  7. Cover the top with hard cheese. We used cheddar, and added a bit of grated parmasan and almond dukkah for good measure. Only because we had a little leftover. You don’t need to do that.
  8. Bake / grill until the cheese melts. Keep it in a little longer for a more crusty finish. If you haven’t cooked the seafood, you should probably leave it in the oven for a good 20 minutes.

Grudgingly Roasted Broccoli with Feta

I have never liked broccoli. It’s always wet and soggy, and tastes like green. And I don’t mean tastes like green in a nice, healthy way, I mean tastes like green as in eating grass cuttings. Horses like grass cuttings. I don’t like grass cuttings. Don’t let them eat them, they can get stomach ache if it’s fermented.

Only 3 ingredients! Obsessive drying techniques

But in an unfortunate turn of events, I realised that there was a head of broccoli sitting in the fridge, about to go bad. Note that I did not buy this broccoli. I don’t know what possessed the buyer of this broccoli to buy this broccoli. Perhaps he was having a bad day and thought that buying broccoli would make him feel better. You know, in the vein of: “I’m having a bad day, the only thing that could make it worse is owning a head of broccoli”. *Buys broccoli* “Oh look, see how much better my day was before I bought the broccoli? Now I really appreciate my day, pre-broccoli. Life wasn’t so bad then”.

Raw with garlic Ready to roast

Anyway, I am in no position to speculate. I consulted Bel regarding what to do with this terrible vegetable, and she suggested either roasting it with cheese or doing a Chinese stir fry. I don’t really like broccoli in Chinese stir fry either, so that left one option.

Never thought I'd say yummy broccoli

The resulting broccoli was surprisingly tasty, so tasty that we burnt our hands eating it out of the oven dish. I would definitely make it again. Any accumulated likes, thumbs up, and gold stars will be sent directly to Bel. However, I still don’t think I would eat broccoli done any other way at this point. Broccoli-hater’s seal of approval, surely that means something?

Roasted Broccoli with Feta

Inspired by Ina Garten, but turns out I didn’t have half the stuff she needed so I changed the recipe a bit (loads).

1 head of broccoli
5 cloves garlic, crushed
80 – 100g feta, crumbled
A glug of olive oil
Salt and black pepper to taste

Oven temperature: 220 degrees C. I suspect it would also work on grill or in a toaster oven.

  1. Wash your broccoli. Dry it meticulously so it doesn’t get soggy. Break it up into little trees. Dry these obsessively too.
  2. Crush garlic.
  3. Mix olive oil, garlic, broccoli mini-trees, salt and pepper in a bowl. The broccoli only needs to be lightly coated with oil.
  4. Put everything into a baking dish. You can line the baking dish with foil if you want to minimise washing up later.
  5. Bake for about 15 minutes, until the tops of the broccoli bits go brownish and crispy.
  6. Crumble feta over the broccoli, and try not to burn your fingers eating it out of the dish. You’ll probably realise you didn’t make enough.

Rich Scones from the Olden Days

My favourite baking book is a really old book. If I was cooler, I’d probably call it vintage. It originally belonged to my grandmother (who I’ve never met), who was apparently a fabulous cook. My grandfather passed the book on to my mum, who isn’t all that keen on having kitchen adventures. So, it lay dormant in a kitchen drawer for quite a  long time, until a few years ago when I picked it up, primarily out of curiosity. Such an old, small book seemed out of place between the rest of the shiny, picture-filled books that my family had collected over the years.

Home Recipes with Be-Ro Flour, 37th EditionI’ve found that this is one of the few books which reliably results in desserts that work. Remember that this is No Mean Feat for me.

In the preparatory stageBy the way, the batter tastes goodFluffy, milky, and light

You can find the recipes in this book online at Bero Flour, but I like using the old book. Maybe the fact that it’s my grandmother’s book prevents me from doing creative things, like altering recipes – I’ve heard she was pretty strict. It’s probably psychological.

Fluffy No-Fail Rich Scones

From Home Recipes with Be-Ro Flour, 37th Edition. I only changed the measurements a little, because in that edition there was some confusion between the gram-oz conversion for the flour. You can find it online here.

Makes 10 full size scones, or 25-39 mini scones.

225g / 8oz self-raising flour – I used gluten free flour, no problem
50g / 2oz margarine – I used spreadable butter, which was fine
25g / 1oz castor sugar
50g / 2oz currents, raisins, or sultanas – I used closer to 80g, but I think it doesn’t matter that much
1 medium egg, beaten with enough milk to make 150ml of liquid
A pinch of salt

Oven temperature: 220 degrees C

  1. Line a baking tray with paper.
  2. Mix the flour and salt, and rub in the margarine. Keep rubbing until the mixture looks like breadcrumbs. Make sure the margarine is cold, it’ll make your life easier. Cut it into little cubes before starting to rub it in to the flour with your fingers.
  3. Mix in the sugar and currants/raisins/sultanas.
  4. Beat the egg into the milk, and pour in most of it. Save a little for the tops of the scones (a couple of tablespoons is fine). Stir it in with a spoon, and when it starts to come together, use your hands to mush everything in. Keep going until the mixture comes together. It will look pretty shaggy and craggy because of the milk.
  5. Be-Ro says you should knead the dough on a floured surface at this point, and use cutters to cut out scone shapes. If you can, good for you! My dough is usually a bit wet, perhaps because of the heat. Instead, I make sure everything is well mixed in the bowl and has come together in a loose ball. Then, I use a spoon to drop scone batter onto the baking paper. I then use my fingers to shape each ball into a round, and flatten the top.
    1. For mini scones, I usually use a teaspoon sized ball. I’ve found that a lot of people are scared of scones because they aren’t familiar with how to eat them, and they aren’t that sweet. Usually people are willing to eat a mini-sized scone, after which they are hooked.
    2. For full sized scones, I’d probably use a tablespoon or two of batter. Full sized scones are nice too because you get more of the fluffy inside parts.
  6. Brush the tops with the remainder of the egg-milk mixture, and bake for about 10 minutes or until golden. Mini scones need about 8 minutes, depending on how thick you make them.

Ahoy Golden Castle

“Your majesty, I do believe we have sighted the golden castle.”

“A castle?”

“No sir, it’s a pudding, sir”.

It's a golden castle!Golden syrup and treacle puddings are one of my guilty pleasures when I visit my mother’s hometown in the north of England. I’m sure they are a whole week’s worth of calories / sugar, but I don’t really care. If you’re going to indulge on holiday, better do it properly.

 

On a side note, if you want to follow my philosophy, be prepared to go up a dress size in the space of a week. It’s all part of the fun. Making the most of your holiday, and all that.

 

Of course, at home, such rules don’t apply. So I made lots of tiny golden syrup puddings. Then ate about 4 of them. I’m going to get so fat one of these days. But at least I stopped at 4, that’s less than a full serving don’t you know.

Recommended accompaniment: hot custard. Fresh cream or double cream is also ok. Ice cream is unforgivable.

Golden Castle / Golden Syrup Pudding 

Adapted slightly from Practical Cooking: Baking. The recipe originally makes 4 to 6 (really large) single serving puddings. I halved the recipe, and got about 16 mini-puddings using a tiny tray.

2 oz butter
2 oz caster sugar
1/2 teasp vanilla essence
1 medium egg
2 oz self raising flour – I used gluten free
4-6 tablesp golden syrup
Custard to serve, either fresh or ready-made

Oven temperature: 180 degrees C

  1. Grease the tiny pudding trays. Put half a teaspoon of golden syrup in each pudding cup.
  2. Cream the butter and the sugar until pale.
  3. Stir in vanilla essence.
  4. Add the egg, and a spoonful of  flour. Beat it in well.
  5. Add the rest of the flour and fold it in gently.
  6. Add a tablespoon of water and mix again.. the mixture shouldn’t be too thick and should fall off a spoon easily.
  7. Spoon into the prepared tin, only halfway up (it rises quite a bit!)
  8. Bake for about 10 – 15 minutes or until firm and golden brown. It’s 25 minutes if you do full-sized puddings.
  9. Cool the puddings and flip them out into cupcake cases.
  10. Heat the remainder of the golden syrup in the microwave for about 15 seconds, on low-medium power.
  11. Poke the little cakes with toothpicks a few times. Then spoon a bit of hot golden syrup on to each cake, and make sure the cake is saturated. If not, use more!
  12. Serve hot with custard or cream.

Possible edits:

  • Add a teaspoon of jam into the bottom of the baking tray  cups instead of golden syrup, then plop in the batter.
  • As above, but add a teaspoon of treacle instead of golden syrup.