Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
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Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
Spiced rice pudding with blackberry compote soril
Ingredients 200g brown rice 2 tsp cornflour 500g skimmed milk 405g can light condensed milk 1 long or 2 short cinnamon sticks 5 cardamom pods, crushed with a rolling pin good grating nutmeg 1 vanilla pod, split and seeds scraped out For the compote 500g frozen blackberries 1 tbsp agave syrup
Method Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point. Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks. When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins. To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.
Slow Cooker Shredded Pork 15
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TOTAL TIME:10 hr 10 min
Prep: 10 min
Inactive Prep:--
Cook:10 hr
YIELD:8 servings
LEVEL:Easy
INGREDIENTS
1 (15-ounce) can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 (3-pound) pork shoulder (or butt), trimmed of excess fat
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 cup fresh lime juice
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DIRECTIONS Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams
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