CHEAP DESSERTS FOR A LARGE GROUP RECIPES

Name: Scrumptious sticky toffee pudding
Total time: 1 h 15 min
Yield: 16
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 2 Earl Grey tea bags; 200 g fresh Medjool dates; 1 level teaspoon ground cinnamon; 1 level teaspoon ground ginger; 1 whole nutmeg for grating; 250 g leftover cooked pumpkin or butternut squash; 170 g unsalted butter plus extra for greasing (at room temperature); 340 g self-raising flour plus extra for dusting; 170 g golden caster sugar; 170 g dark muscovado sugar; 4 large free-range eggs; Maldon sea salt; 250 g unsalted butter; 125 g dark muscovado sugar; 125 g golden caster sugar; 50 ml dark rum; 300 ml double cream

SCRUMPTIOUS STICKY TOFFEE PUDDING | JAMIE OLIVER RECIPES

Scrumptious sticky toffee pudding | Jamie Oliver recipes image

The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices and Earl Grey tea, it makes for a winning combo. I’ve also added leftover roasted pumpkin to this version for a bit of a festive twist. It’s great served in a Bundt tin like this and looks pretty spectacular, but feel free to go old school and traybake it, if you prefer. Enjoy.

Total Time 1 hours 15 minutes

Yield 16

Number Of Ingredients 17

Ingredients

2 Earl Grey tea bags
200 g fresh Medjool dates
1 level teaspoon ground cinnamon
1 level teaspoon ground ginger
1 whole nutmeg for grating
250 g leftover cooked pumpkin or butternut squash
170 g unsalted butter plus extra for greasing (at room temperature)
340 g self-raising flour plus extra for dusting
170 g golden caster sugar
170 g dark muscovado sugar
4 large free-range eggs
Maldon sea salt
250 g unsalted butter
125 g dark muscovado sugar
125 g golden caster sugar
50 ml dark rum
300 ml double cream

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Put the tea bags into a jug, cover with 150ml of boiling water and leave to steep for 3½ minutes. Meanwhile, destone the dates and put into a food processor with the cinnamon and ginger, then finely grate in half the nutmeg. Scoop out the tea bags and pour the tea over the dates, pushing them down so they’re submerged. Leave them to soak with the lid on for 10 minutes. Add the roasted pumpkin or squash, then blitz to a purée, stopping occasionally to scrape down the sides, which will help it along.
3. Butter and lightly flour a 26cm Bundt tin or a 20cm x 30cm baking dish. In a large mixing bowl, cream the butter and sugars together using a wooden spoon. Beat in the eggs, one by one then, using a large metal spoon, stir in the flour and fold in the puréed dates. Pour the pudding mixture into your chosen receptacle, then bake for 45 to 50 minutes, or until an inserted skewer comes out clean.
4. When your pudding is almost ready, make the sauce. Cube the butter and melt in a small pan on a medium heat. Add both the sugars, then, once nicely mixed, carefully add the rum (it may splatter) and double cream. Bring to the boil, then simmer for around 5 minutes, or until a lovely deep golden colour.
5. As soon as the pudding is out of the oven, if using a Bundt tin, flip out onto a platter and brush all over with enough sauce to form a delicate, crispy surface but also keep your sponge nice and bouncy. Or, if you’re traybaking it in a dish, poke small holes in the top and pour over one-third of the sauce. Sprinkle with a little sea salt for contrast, and serve with the remaining sauce on the side (or save for another day) and a little double cream, Greek yoghurt, ice cream or custard, if you like.

Nutrition Facts : Calories 406 calories, FatContent 21.8 g fat, SaturatedFatContent 13 g saturated fat, ProteinContent 4.3 g protein, CarbohydrateContent 51.4 g carbohydrate, SugarContent 35.1 g sugar, SodiumContent 0.4 g salt, FiberContent 1 g fibre

RING BOLOGNA HOTDISH RECIPE – CHEAP RECIPE BLOG

Ring Bologna Hotdish Recipe – Cheap Recipe Blog image

If you're looking for a healther version of this hotdish, substitute whole wheat pasta and turkey sausage. My favorite way to eat this hotdish is with a generous splash of hot sauce.

Provided by Cheap Recipe Blog

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 7

Ingredients

10 ounce package egg noodles
1 can creamed corn (15 ounces)
3 cans cream of mushroom soup (10 3/4 ounces each)
1/2 cup whole milk or half-and-half
1 to 2 tablespoons sugar (optional)
Salt and pepper
13 ounce package ring bologna

Steps:

Preheat oven to 375F. Cook noodles according to package instructions to al dente. Don't overcook the noodles because they will continue to cook in the oven. Drain noodles and rinse with cold water.
Pour noodles into a large mixing bowl. Cut ring bologna into 1/2 inch coins. Combine corn, soup, milk, sugar, salt and pepper. Add corn mixture to pasta. Add ring bologna. Place pasta in casserole dish and bake for 30 to 35 minutes.

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Calories 397 calories per serving

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