Archive

Posts Tagged ‘Ice Cream’

Hot Flapjack Pudding and Ice Cream

September 17, 2009 1 comment

Hot Flapjack Pudding & Ice Cream

For some people, the best part of making a cake batter is licking the bowl. For others, cookie dough is a foodstuff in its own right. This is, then, perhaps inspired by that idea. It stemmed from a light night craving for a hot pudding, but also a desire for something quick and easy that didn’t need any shopping. Essentially unbaked flapjack mixture served warm, with good, shop-bought vanilla ice cream, it would be a stretch to call this a recipe, and, unusually for me as I don’t often use it, the cooking instructions are for the microwave, although if that is a little déclassé for you, then by all means use a large saucepan over a low heat.

I’ve written quantities below, but usually I would just guess – throw a chunk of butter in the bowl, add a similar quantity of demerara sugar and drizzle over what looks like two tablespoons of golden syrup. Once melted, stir in oats until it seems like no more can possibly be coated in the sticky mixture, although know it will absorb more than you likely think.

Delicious just with ice cream, and, if you think of it as flavoured porridge then definitely a health food, and comforting as it is, for an added indulgence, hot chocolate sauce drizzled over makes this heavenly. I would recommend Nigella’s Hot Chocolate Sauce from Express, (which I’ll post next, and note you’ll probably only need half the quantity for pouring on this), which sets a little over the ice cream, but oozes through the warm flapjack to flavour all with chocolate, although admittedly this makes this a little, if not much, more of an undertaking.

Hot Flapjack Pudding & Ice Cream (serves 2)

  • 100g butter
  • 100g demerara sugar
  • 2 tablespoons golden syrup
  • 200g porridge oats (not instant), maybe more
  • good, shop-bought vanilla ice cream, to serve
  • hot chocolate sauce, if desired, to serve

Put the butter, sugar and golden syrup into a large, microwave safe bowl, and, on full power, melt in 30 second blasts, stirring well between each, until everything is runny and incorporated.

Pour in about half of the oats, and stir well until everything is combined. Continue adding the remainder of the oats, a few spoonfuls at a time, and mixing well. Return to the microwave for 30 seconds to a minute, to warm it all through again, and then divide between two bowls and top with a few scoops of ice cream. Devour, preferably in slippers on the sofa. Burning log fire in the background optional.

‘Good, shop-bought vanilla ice cream’

August 28, 2009 Leave a comment

Green & Black's Vanilla Ice Cream

‘Good, shop-bought vanilla ice cream’ is a phrase I often stick on the end of a recipe, and I’m not alone, but what does this mean? Vanilla ice cream is a great accompaniment to so many desserts, particularly warm puddings (apple pie anyone?), especially chocolate based ones, is useful for tarting up something shop-bought, and is a great dessert standby all of its own. But, look down the freezer aisle in the supermarket, and there is such a huge variety, what constitutes good?

A traditional (read ‘proper’) ice cream is essentially a frozen custard – a mix of cream and milk, sugar, egg yolks or eggs, and flavouring, and this sort of ice cream is what I would recommend – look at the ingredients, and if they’re mostly dairy, sugar, eggs and natural flavourings, and probably a few other bits and pieces like stabilisers, then you’re on to a winner. An ice cream like this will have the desired creamy texture, and a rich flavour.

Of course, the better ice creams are more expensive. The cheaper ones are likely to have far less dairy, no eggs, unnatural flavourings, and essentially be whipped oil with loads of other stuff in. After all, which sounds tastier, ‘cream’ or ‘partially reconstituted whey protein concentrate and coconut oil’. They are also more likely to be bland and without flavour, and develop ice crystals really quickly in the freezer. Think of it as a good investment – a little more outlay will reap huge rewards, by which I mean a nicer texture, and a better flavour – and don’t think that vanilla ice cream is ‘plain’ or without flavour, because the best ones are far from this.

So, a few recommendations, and of course these are just my favourites and you may have other brands you like. Try a few out, go by the ingredients, and see what you think.

Green & Blacks Organic Vanilla Ice Cream is at the top of my list – it’s delicious. A quick glance at the ingredients list tells you all you need to know – all of the contents seems sensible, and you get a smooth ice cream with the taste of vanilla. (Incidentally, they do more flavours now – try Vanilla Caramel Nut. Go on, try it. Now.)

Ben & Jerry’s Fairtrade Vanilla is another good one. And it’s Fairtrade, so you’ll be doing your bit. And I don’t think there’s a flvaour of their ice cream that isn’t amazing.

Lots of smaller, independent producers make some great ice cream too. Perhaps try your local farm shop. Ooh, and look out for ice creams made with Cornish clotted cream, they’re fantastic. M&S does a good one.

And finally, Wall’s Carte D’Or is nice too. While it breaks some of the ingredients ‘rules’ I’ve talked about above, probably placing it somewhere between cheap ice creams and ‘proper’ ones, it’s a good enough freezer standby, with a nice flavour.

What’s your favourite ice cream?

Categories: Shop Tags: , ,