No Use Crying Over Spilled Milk...or Eggs, or Salt, or Scales

I had a small 'accident' today; on preparing the Yorkshire pudding batter, I seemingly slipped on something and nothing, pulling down a bowl filled with eggs, salt and milk alongside the electric whisk, scales, glass and my dignity with me. We all ended on the floor, me in a heap, ankle (....for those of you who read about my other 'little' accident....the SAME freaking ankle...) all askew, milk and eggs running down the counter, into the toaster and all over the floor running away in all directions, trying to cover as much floor space as possible.

The new electronic scales lay upside down, seeped in milky batter, a glass tottered around the floor, little shards glinting from my big toe. I sat there, horrified and then yelped out loud at my own idiotic, irritating stupidity. Kelly came running through, all concerned to see her mummy lying in a heap, uncooked Yorkshire pudding surrounding her; she;d have been less shocked if it had been blood.

She tried to come to my rescue, the wee soul but I told her to go get daddy who no doubt sighed when Kelly suggested that there had been an accident. The clumsiness of his daft wife (who has realised that these 'episodes' happen 1 month apart...)must irk, especially as he usually has to pick up the pieces; he came down the stairs to rescue me.

Before he arrived, as I sat with my face in my hands, I saw two little feet heading towards me; I peeked out from between my fingers to see Fraser suddenly freeze, take in the situation and slowly retrace his steps backwards, like a cartoon burglar, hoping to have not been seen. This was less to do with the fact that he didn't want to help and more to do with him thinking he'd somehow, somewhere, get blamed. He is of the Bart Simpson school of "It wasn't me!" even if caught with cookies in his hand and chocolate round his face.

Brian cleaned everything up, fixed the scales although they kept saying 'error'...a bit like my head...and I sighed, got out more eggs, weighted scales and started all over again. To add insult to injury, I had to use the hand whisk as the electric ones had egg yolk running up inside the plughole.

We eventually had a meal of roast beef, Yorkshire pudding, roast potatoes, buttered baby jersey potatoes and a variety of vegetables. With gravy. Lots of gravy.

Vintage Kitty....I couldn't leave a comment or message, then I saw your wee tag; hope everything is ok! x

Waffles for breakfast

I've brushed off the old waffle machine and I'm going to make a batch but with pancake batter. My kids do not seem to like the few waffle recipes I've tried so if anyone has a tried and tested one that all the family love, please pass it this way! It works really well though, with pancake mix and I usually sneak a few for myself, covered in maple syrup. Not this time though...I'm now officially in training. I'm not really training for anything in particular but I have my eye set on finally completing a marathon one of these days...no earlier than Autumn 2010. I have this idea of doing the New York Marathon and when I stop laughing at myself, I think, why not?

I was doing half marathons before Kelly was born and everything ground to a halt when I got pregnant with the twins. I do a lot of walking everyday and have plenty of stamina but not enough energy or fitness. Luckily, Brian is kinda feeling the same way and he has an Aikido week coming up in September which he'd like to get fitter for so he has decided to accompany me on some walks. That means taking the kids with us as it is the holidays...I'm pretty good at luring them into a false sense of security though..."just over this hill....just round this corner...can you SMELL the ice cream?" and they can easily and happily walk for an hour.

We're also going to start running again. I ran all the time before kids and off and on afterwards. I've never really found a proper routine...or the willpower to be honest. I'm hoping to go look for it whilst having Brian by my side. Who knows, it may just be what I need..or I may want to kill him, either way, it's a start.

The kids made Bread and Butter Pudding yesterday, all by themselves! I'm not a fan but their version smelled and looked delicious, even to me. I probably don't like it much because of Brian. Since we started going out many years ago, he's been trying to force feed me bread and butter pudding, one of the few dishes he liked to make. Now, I don't think he was doing it right and the kids have naturally corrected his mistakes! Wow. Better not tell him...
Bread & Butter Pudding
Grease a loaf or pie tin.
25g/1oz butter, plus extra for greasing
8 thin slices bread
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar

Extra Ingredients
Sultanas or Raisins
Chocolate Chip
Cinnamon
Nutmeg

Method

Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles.
Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of whatever ingredient you choose; we use raisins but we have also used choc chips before.
Sprinkle with a little cinnamon if you like (the kids didn't but I like the sound of that), then repeat the layers of bread and raisins, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread.

I know when some people make the custard, i.e. the milk, eggs and sugar (cream is optional) they heat up the milk first. We don't. We simply add all the liquid ingredients together and whisk before pouring over the bread and butter pudding. I also will admit to us not usually measuring out the milk or sugar but just putting it in with the one egg. I of course wouldn't expect you to be so irresponsible so have given measurements above.

If there are any gaps at all, butter some more bread and layer them in. Sprinkle sugar on the top so that you get a nice crunchy, sweet top and a little grating of nutmeg if you like.
Preheat the oven to 180C/355F/Gas 4.
Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Toad in the Hole

Ive had an eventful few days as you know if you've read my previous, enormously long post...I won't blame you if you haven't, but needless to say, cooking was the furthest thought from my mind. I had lots planned for today, much of which got cancelled (hair, eyebrows, manicure, pedicure...all the holiday fripperies...I'll be wearing a coat, headscarf and dark glasses all week) and looked after poor wee sick Lucy instead. It was actually really rather nice as we cuddled a lot and I got to lie down for a moment, a huge novelty during the day.

By the time dinner rolled around I'd decided to stop being a wuss and make my kids a proper tea. I wanted to use up fridge and kitchen ingredients as we're off on holiday so I decided on Toad in the Hole. For those of you not familiar with such delicacies as Toad in the Hole or Spotted Dick or even Haggis, Neeps and Tatties, do not be afraid. This is no amphibian picnic; this is simply sausages cooked with a Yorkshire Pudding batter.

If there is one thing I'm happy to wax lyrical on, it is the joy of my particular Yorkshire Pudding (adapted from Nigella's). Never has a pudding been so foolproof, so wonderful and so easy. Mixed with sausages, it is one of those classic English dishes that may make you wonder about us Brits but believe me, this is a delight...a stodgy delight, but a delight nonetheless and one which children LOVE. Add gravy and you've given them a little plate of memories. Add onion gravy and adult guests will love you too!



Toad in the Hole

Yorkshire Pudding Batter
325ml semi-skimmed milk
4 large eggs
250g plain flour
3/4 teaspoon salt
Vegetable oil

Sausages
Hotdog sausages (if preferred)

Whisk together the milk, eggs and salt until huge bubbles appear and leave to stand for 15-20 minutes. Then, whisk in the flour and then leave it until required. Do not re-whisk.

If using this for Yorkshire Pudding only, then the best way to cook it is to pour a little oil...around half a teaspoon each...into muffin tins. Place tin in an oven at 220oC and let the muffin tray heat up until really hot, around 15 minutes for an already heated oven. Take the tin out of the oven using oven gloves and pour the batter into each individual muffin hole. Place in oven for around 15-20 minutes and watch in awe as each little Yorkshire muffin rises and turns golden. Serves best with roast beef and you definitely need gravy! Feel free to use a large tin though...approx. 25cm across for a round one. It will sink in the middle...it is supposed to with this dish and will still taste divine.

So, for Toad in the Hole, do all of the above but do not use a muffin tin; use any casserole dish and pour in a little oil. Place dish in oven for the 15 minutes and then brown off the sausages in a frying pan. Take dish from hot oven, pour in batter which should start to bubble and toss in the sausages...carefully mind you...and place back in the oven for 20-30 minutes. If it looks ready then it's ready. It rises gloriously so serve right away as it can on occasion start to deflate slightly...just like any baked food.

I added some extra hotdog sausages this time. I'm not a huge fan of these with the pudding but the kids love it and Lucy even prefers it. Serve the Toad, pour over beef gravy and watch the happiness....particularly husband.

I reckon this costs £3.47 for the entire dish and could happily feed six so approx. 56 pence per portion! That is what I call a bargain.

£1.40 Half Pack Sausages
£0.50 Hotdogs (Asda special offer)
£1 Asda Freerange Large eggs, approx. 25p each
22pence Milk
25pence flour (HomePride)
10pence oil