Steamed chocolate cherry pudding with chocolate sauce

Pudding

200g Self raising flour
75g vegetarian suet
1 tin of cherries
3 tbsp cocoa powder
5 tbsp brown sugar
1 free range egg
100ml whole milk


Chocolate sauce
150ml water
4 tbsp cocoa powder
1 tbsp butter
3 tsp brown sugar
Dash of double cream

For pudding mix flour, suet, cocoa, sugar and cherries. Beat the egg lightly and add milk and 100ml of cherry juice from the tin. Add the wet ingredients to the dry and mix together. Put the mixture in a well greased pudding form (remember to put a piece of baking paper on the bottom, it helps pudding to get of the pudding of the tin once it is ready). Cover tin with a baking paper sheet (create a fold in the middle so it can accommodate the rising pudding) and put tightly string around it to prevent water from entering your pudding during steaming.
Prepare a big pot (or use a slow cooker on a medium setting) and put on the bottom a plate on which our pudding will sit (if you have a Teflon pot use wooden chopsticks). Put the tin on the plate and fill the pot up to half hight of the tin with boiling water (I boil it in the kettle earlier). Cover the pot and start steaming for around 2h to 2.5h.

For chocolate sauce put the water in a small pot, add cocoa, butter and sugar and boil until sugar had dissolved. At the end add the dash of double cream for a pure indulgence ;)

Once the pudding is ready take it out of the water bath and let it cool for 5 min. Put on a plate and cover with chocolate sauce. Tastes the best when served warm. Enjoy it :)

Memories of holiday: home made Baba ganoush

I've made last night Baba ganoush, an aubergine paste that I love to put on a nice crispy toast :)

Finished paste

Ingredients:

1 Aubergine sliced length wise into 1cm slices
1 tsp of cumin
Olive oil of grilling the aubergine

1 tbsp of Tahini (sesame paste available in most of supermarkets)

2 long leaves of garlic (I put cloves of garlic into a pot and that gives you a lovely garlic plant which leaves can be used in cooking. They have a garlicky/oniony taste)

Salt and paper for flavouring

Aubergine ready for grill

Put slices of aubergine on a grill rack and brush them with the olive oil (unfortunately you need to be generous, it will pay of at the end when the aubergine will get very mushy) and sprinkle with cumin. Place in the oven for around 15 min on each side under medium grill.

Mushy aubergine slices

Once brown and mushy inside try to peal most of the skin from slices. Put them in a bowl and with a fork mush them into a paste. Add tahini, garlic leaves and paper and salt and mix.
Now you enjoy hot or cold with pita bread or wholegrain toast :)

Hello

Hello,

My name is Zuzanna and I am totally new to blogging but I want to share with you some of my ideas, recipes and view of life.

Kisses

Z