Mrs Green recycles Sunday pudding
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Once upon a Sunday I nearly ended up being disowned by Little Miss Green.
You see, Sunday, is all about Sunday lunch, and most importantly, Sunday pudding.
It’s the time where I put my creative head on and rustle up all sorts of marvels from some flour, sugar and eggs.
Oh, and cream and chocolate too.
Well this Sunday things were a bit different. I can’t remember what happened but I wasn’t my usual self and after lunch Little Miss Green was looking expectantly for her best part of the day.
The thing was, there wasn’t a pudding to be had.
I shuffled out to the secret stash of emergency ‘feel good’ food and found the remains of last week’s chocolate crunch:
Not exactly Michelin star quality is it?
And what’s more a sad, folorn cat looked at the dry chocolate crunch, then looked to me expectantly like this:
And that’s when I decided that I, Mrs Green, could recycle the Sunday pudding.
I added a generous layer of whipped cream:
Topped it with blueberry jam:
And grated some chocolate over the top:
Et Voila! Michelin Star quality pudding that might not be good for the arteries, but it’s good for the taste buds!
What about you – what food have you ‘recycled’ recently?
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Recipe for that chocolate crunch please Mrs G! 😉
I recycled some leftover curried carrot & apple soup. The Mr. wasn’t too keen on it the first go around, but I was determined not to throw it out. So I mixed in a generous amount of shredded cheddar cheese (about 2 to 1, soup to cheese), then spooned the mixture over some cooked elbow macaroni and baked into a casserole. It was delicious, and got rave reviews after the second performance!
I recycled some old mushroom soup into the Quorn Leek & “Chicken” pie (from their recipe book) instead of milk and stock – it was lovely! 🙂
Wow, that pud looks gorgeous!!! Yum, Yum!
I created a recycled pud recently too, by using up the remains of an almond loaf my (very kind) mum-in-law had given me, glugging over some leftover vanilla custard and a big old dollop of jam, and whizzing the lot in the micro for a couple of mins. It was so nice, I had it for my breakfast on Sunday morning (I justified it to myself, as the custard had eggs and milk in it!)
@Michelle Morgan @ Eco-Centricity: I’ll make a note to myself to present it as a full recipe soon, Michelle 🙂
@CarSue: sounds lovely Sue; I love the challenge of something formally ‘inedible’ being turned into a delicacy.
@Tracey: What a fab idea Tracey – soup as tasty stock 😀
@Carrie: Yum sounds like a warm trifle!