Tutti-frutti pudding

This moist steamed banana sponge, studded with fruits and topped with a gorgeous lemony syrup, is a traditional treat that everyone will love.

Ingredients
Butter or margarine, for greasing
4tbsp golden syrup
2tbsp fresh white breadcrumbs
Juice and finely grated zest of 2 lemons
150g butter or margarine, softened
150g light brown sugar
2 large eggs, beaten
175g self-raising flour
1 large, ripe banana, peeled and mashed
50g ready-to-eat dried apricots, chopped
50g glace cherries, chopped
50g sultanas
Custard, to serve

Preparation

Step1,
Grease a 1.5 liter pudding basin. Heat the syrup in a small pan until just softened and stir in the breadcrumbs along with the juice and zest of one of the lemon. Pour into the basin. Set aside.

Step2,
In a mixing bowl, beat together the butter and sugar until creamy and pale. Gradually stir in the eggs and 2tbsp of the flour. Sieve the remaining flour into the bowl and fold in using a large metal spoon.

Step3,
Carefully fold in the banana, apricots, cherries, sultanas and the juice & the zest of remaining lemon. Spoon the mixture into the basin and smooth the top.

Step4,
Fold a pleat in the middle of a square of baking parchment and put on top of the basin. Cover with a sheet of foil with a pleat in the middle. Secure in place with string. Tie an extra length of string across the top to make a handle.

Step5,
Put the pudding in a steamer placed over a pan of simmering water. Alternatively, stand the basin on a trivet or upturned saucer in a large pan, pour in boiling water until it covers half the basin and bring to the boil. Cover and simmer for 2 and half hours, topping up with boiling water if necessary, until the pudding has risen and is firm to the touch.

Step6,
Carefully lift the basin from the pan and remove foil and paper. Run a knife around the edge of the pudding and turn it out onto a warmed serving plate. Serve with custard.

Serves 8
Preparation time 20 minutes.
Cooking time 2.5 hours
Fat per serving 20g
Calories per serving 380

Chocolate and pear upside-down pudding

Soft sponge cake and canned pears make a classic combination in luscious pudding–just add creamy chocolate custard for the perfect finishing touch

Ingredients
Butter or margarine, for greasing
410g can pear halves in juice, drained
10 glace cherries
125g butter, softened
125g light sugar
2 large eggs, beaten
2 tbsp milk
150g self-raising flour
25g cocoa powder
2 tbsp chocolate sauce
Chocolate custard, to serve

Preparation

Step1
Preheat the oven to 180/C Gas 4. Grease and baseline a 20cm Victoria sandwich tin.
Arrange the pear halves, cut-side down, over the base and tuck a cherry underneath each one. Set aside.

Step2
In a mixing bowl, beat the butter and sugar until pale and creamy. Gradually beat in the eggs, milk and 2 tbsp of the flour and cocoa over the top and fold in using a large metal spoon.

Step3
Spoon the cake mixture over the pears and smooth the top, covering the fruit completely. Put on a baking tray.

Step4
Bake for 35 to40 minutes until the sponge has risen and is firm to the touch. Leave to cool in the tin for 5 minutes before turning out onto a serving plate. Drizzle with the chocolate sauce or serve on plates decorated with a swirl of chocolate sauce. Serve warm with chocolate custard.

Serves 6
Preparation time 15 minutes
Cooking time 40 minutes
5 minutes to cooling
Fat per serving 22g
Calories per serving 430

CHICKEN WITH RICE &PEAS.

Ingredients:

500g boiled skinless chicken, chopped into bite-size pieces.
30g butter.
2 tbsp sunflower oil,
2 large size onion in chopped.
250g rice.
Black pepper in powder form.
Salt as taste.
125g fresh peas.
2 tsp mild curry powder.
2 eggs.
2 tbsp fresh parley chopped.
3 tbsp fresh cream.

Method of preparations:

Step 1:
Melt the butter with oil in a pan and fry onion to soften. Add the rice and cook for 2 minutes until the rice is well coated in the onion paste. Add 700ml water and add curry powder into it. Bring to the boil, cover and simmer for 15 minutes.
Step 2:
Stir the peas and chicken. Cover and cook gently for 5 minutes. Remove the lid and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender.
Step 3:
Put the eggs into a small pan and cover with water and bring to the boil and cook them for 5 minutes. Drain and set a side in cold water then cut the eggs into 4 pieces.
Step 4:
Stir the parsley and cream into the rice mixture and heat them for 2 minutes. Top with the boiled eggs.
Our delious dish is ready to serve now.

Serves 5
Preparation time 35 minutes
Fat per serving 20g
Calories 550

COOKING TIPS (Beef stew with green beans)

Beef stew with green beans
Give your family a warm welcome home on a chilly night with this glorious stew.
With red wine and bacon giving a tasty twist, they‘ll scoff it up in seconds

Ingredients:
2 tbsp plain flour
Salt and freshly ground black pepper
900g lean braising steak, trimmed and cut into bite-size pieces
2tbsp sunflower oil
2 onions, chopped
2 garlic cloves, crushed
124b un-smoked streaky bacon, chopped
350ml beef stock
350ml dry red wine (such as Cabernet Sauvignon)
1 bouquet garni
250g green fresh beans, cut into small size
Fresh parsley, to garnish
Mashed potato and seasonal vegetables to serve

Preparation of our dish
Step1: preheat the oven to 170C/Gas 3. put the flour on a plate and season well. Add the steak pieces and toss until well coated.
Step2: Heat the oil in a nonstick frying pan or wok, add the onion and garlic then fry gently for 5 min. until just softened. Add the steak with the flour and bacon then cook, stirring, for 5 min. until the meat is browned and sealed all over. Add the wine, stock and bouquet garni, and bring to the boil.
Step3: Transfer to a casserole, cover and cook in the oven for one & half hours. Remove the lid and cook for a further 15 min. until the meat is tender.
Step4: Bring a small pan of lightly salted water to the boil, Add the beans, cover and cook for 3-4 min, until just tender. Drain well, stir the beans into the stew, cover and cook for a further 5 min. discard the bouquet garni and adjust the seasoning.
Step5: Serve the stew, garnished with fresh parsley, with mashed potato and selection of seasonal vegetables.
Now our dish is ready to serve.
Serves 4,
Preparation time about 30 minutes
Cooking time 2 hours
Fat per serving 25g
Calories per serving 530