Ol’Soak Alcoh-Free Hot X Pud


This is a twist on the traditional bread and butter pudding that we produced a little while ago (http://wp.me/p3lk3r-lm) and uses up any stale bakery products you were thinking about throwing out into your recycling food bins.


Serves 4

4 hot cross buns (stale or fresh)

Butter or low fat spread

20g marmalade

1pt milk (any kind)

10g of sugar (granulated or what ever type you have)

1 egg, cracked open and beaten

1tsp of vanilla essence (optional)


  • Cut the hot cross buns in half, lightly cover one side of each half with butter or low fat spread and then cover with marmalade. Place in an ovenproof dish, lying each half in an overlapping pattern to cover the base of the dish.
  • Next, put the milk, egg, sugar and optional vanilla essence in a bowl and mix these ingredients together until they are combined.

Dawn: We’ve used skimmed milk here that offers a virtually fat free alternative to semi or full fat milk and works just as well in terms of adding flavours to this recipe. 
Andrew: Yes, don’t be put-off with trying low-fat versions of ingredients as they work well, too, in many recipes. 
Dawn: And are kinder to our hearts. 

  • Pour the egg and milk mixture over the layered hot cross buns making sure they are all covered with the egg and milk mixture. Set aside in the fridge for about 30 minutes to enable the buns to absorb the egg and milk mixture.
  • Preheat the oven to gas mark 4, 180 °C electric.
  • Take the resting pudding from the fridge and allow to reach room temperature for the next 15 minutes or so.

Dawn: This avoids the unnecessary potential breaking of the dish which may happen if you take it start from the fridge and put it straight into the hot oven.

  • Put the pudding in the centre of the oven and cook for 40-45 minutes or until it had risen and is golden brown in colour.

Andrew: Serve warm with ice cream, natural yoghurt or fresh cream. 
Dawn: This is a pudding that tastes great with homemade custard which is very silky and decadent-tasting that helped go into our Truly Scrumptious Trifle http://wp.me/p3lk3r-a4 … take a little look here at it again:


Andrew: And for quick custard, custard made with shop bought powder works well, too.
Dawn: It’s a cosily comforting pudding that works with low fat accompaniments such as reduced fat creme fraiche rather than full fat fresh cream and is delicious eaten on its own, cold, too. 

For recipes ideas that make your cupboard ingredients go even further, then follow this blog – www.forfoodlovers.wordpress.com – our Twitter feed @Love_Food_UK and find us over on Mumsnet Bloggers Network, too.

Yummy Chunky Chilli

Love Food! Food, Fun & Friends


A family favourite if ever there was one! And makes great “ready meals” for pulling out of the freezer for when time is precious – and let’s face it, time is something we all need more of! Whether you’re looking for a nourishing mid-week meal for the family or making up batches of meals to freeze, this is a “must” try delicious dish you’ll cook time and time again.

There are variations of chilli amass and this version is my own concocted favourite, an experiment with a little extra here and there. Using succulent cubed beef and a few extra spices, this is a filling, hearty version of a firm favourite and very easy to make.

Andrew: So great for singles, couples and families to freeze for quick, instant and good food, What a great dish! So, how do we start?


Services 4 or 6 dependent upon the individual…

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Homemade Hummus


Hummus! Houmous! Hummous! Hommos! Humos! Hommus! Hoummos!

Dawn: Is this a spelling test?

Andrew: I’m saying nothing! Which ever way you spell it, this is a cheap and healthy addition to any lunchbox or as  hors d’ouevres at a dinner party.

Dawn: It is a staple of Middle Eastern cuisine, and once you have made this you will never go back to the shop bought variety again. You can tweak this to your own taste, too.


400g can of chickpeas (or equivalent weight soaked and cooked)

1 tbsp tahini paste

1-2 tbsp olive oil (adjust according to taste)

1 clove of garlic, chopped

Juice of 1/2 a lemon (adjust according to taste)

Dawn: Soak your own chickpeas overnight and then cook them as set out in our “How to Rehydrate Dried Chick Peas” recipe at https://forfoodlovers.wordpress.com/2014/01/18/how-to-rehydrate-dried-chick-peas/. They quite literally are so easy to do and work out so much cheaper than buying tins. 

Andrew: Once prepared, this is such an easy dish to make that it is a really good starting point for children who want to cook good food. 


  • Place all your ingredients in a food processor and blitz or pulse until the hummus reaches your preferred texture.

Dawn: Is that it? Insert your own actress/bishop line here!

Andrew: As if I would!

Dawn: You would!

Andrew: I would! Will! But will refrain!

Dawn: Humour aside, this can be served immediately with warm pitta, breadsticks, celery or carrot batons. I also like to add a clove of crushed garlic from time to time when I make this dish. 

Andrew: You can also do your own variations, simply adding roasted pepper, sundried tomato or coriander would make interesting flavour options. Just blitz them in the food processor when the hummus is done. 

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