I'm the only one who eats mushy peas, but half a tin in one sitting is my limit. I should have used the other half tin up rather than let them camouflage themselves in a green cup for two weeks. The leftover mouldy pineapple was not camouflaged in the pink pot but I just didn't get round to doing anything creative with it.
There were also some stodgy food waste saves so it's not all bad news!
The bargain wholemeal scone mix from Approved Food hasn't proved a big hit here after all, and following some attempts at disgusing it in other things, all home baking that I serve is now prefaced with much inquisition, "Are you absolutely sure you haven't put any scone mix in this?" Mix it with dodgy bananas though, and say it's banana cake, and you're onto a winner. NOBODY suspected a thing! Ha!
|Wholemeal scone mix + overripe bananas = banana cake|
Fuelled with success, I went on to hide some swede (as unpopular as wholemeal scone mix with some of the family) in a homity pie. For recipe see this blogpost. I couldn't pull the wool over the kids' eyes this time and the innocent swede was detected, which just meant there was more for Husband and me, so we didn't complain.
|Swede infested Homity Pie, centre.|
It's no surprise that the chocolate surprise pudding didn't last long enough for a photo in our house so I've 'borrowed' one from Nigella...
|Nigella's chocolate pear surprise pudding - Thanks Nigella!|
Trust me, it's just the thing for our Arctic spring...
Here's the recipe.
Chocolate Surprise Pudding
For the sponge: 75g self raising flour
25g cocoa powder
100g butter or marg
100g caster sugar
1-2 tbspns milk
For the sauce:
100g soft brown sugar
25g cocoa powder
250ml hot water
Butter a 2 pint/1l pudding bowl really well.
Preheat oven to Gas Mk 5, 190 degrees celsius.
Boil the kettle.
Cream the butter and sugar, and gradually beat in the eggs. Fold in the flour and add enough milk to make a soft consistency.
Spoon the sponge mixture into the bowl. (At this point you could put pears under the sponge, like Nigella. I added a couple of large spoonfuls of frozen raspberries to make it seem more of a healthful pudding...)
To make the sauce, pour the hot water onto the brown sugar and cocoa powder and mix well.
Pour the sauce over the sponge mixture and bake the pudding for about 40 minutes.
The 'surprise' is that while the pudding is baking the sponge rises to the top and the sauce goes to the bottom. Husband pointed out that this means it is really only a surprise for the person who baked the pudding. And if they've read the recipe properly it's not really a surprise for them either. But it's still quite magical, even if you're read the recipe and made it a hundred times before, like I have. It's not actually that stodgy at all and most importantly, surprise or no surprise, it's still delicious!
Food Waste Friday was dreamt up by thefrugalgirl.com, to encourage people to use up food instead of waste it.