This morning Simon showed us how to make a gloriously rich Sticky Stout Pud, full of toffee and blackberry flavours; and Tim got involved to make a warming, family-friendly sausage casserole.
Here are the recipes:
Simon’s Sticky Stout Pudding is a warming treat of a dish, perfect for cold weather. Simon has adapted the classic sticky toffee pudding with the addition of seasonal blackberries and dark stout for an autumnal feel, and serves the pudding with a rich boozy sauce.
- Preparation Time: 15 mins
- Cooking Time: 1 hr
- 175g/6oz dates, stones removed
- 115g blackberries
- 100ml/3½fl oz water
- 100ml/3½fl oz Irish stout, such as Guinness
- 1 tsp bicarbonate of soda
- 50g/2oz butter, plus extra for greasing
- 175g/6oz sugar
- 2 free-range eggs, beaten
- 175g/6oz self-raising flour
- Dash vanilla extract
For the sauce
- 100ml/3½fl oz cream
- 100g/3½oz butter
- 100g/3½oz soft dark brown sugar
- Splash of Guinness or similar stout
- Splash of blackcurrant liqueur
- Double cream, lightly whipped, to serve
- Preheat the oven to 200˚C/400˚F/Gas 6.
- For the pudding, place the dates into a pan with the water, stout and bicarbonate of soda.
- Bring to the boil, then reduce the heat to simmer for 15-20 minutes, or until the dates have softened and broken down. Set aside.
- Grease a 28cm x 18cm/11in x 7in baking tin.
- Place the butter and sugar in a bowl and beat together until combined.
- Add the eggs and beat into the butter and sugar.
- Add the flour and vanilla extract and mix well.
- Carefully fold the stout and date mixture into the egg and flour mixture until well combined. Transfer the pudding mixture into the greased tin and place in the oven to cook for 40 minutes, or until risen and cooked through.
- Meanwhile, for the sauce, place the cream, butter, sugar and Guinness into a pan over a medium heat and bring the mixture to the boil.
- Add the blackcurrant liqueur and mix well.
- To serve, place slices of the pudding onto plates. Drizzle over the sauce and serve with spoonfuls of lightly whipped cream.
The plate pictured is the Mikasa Cheers Dinner Plate.
Tim Lovejoy took over the Daily Brunch kitchen for Men Make Dinner Day, cooking one of his favourite family dinners, Sausage and Black Bean Casserole. This simple one-pot dinner is easy to make but tastes delicious, especially when served with one of Tim’s favourite vegetables – broccoli!
- Serves 4-6
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- 6 pork sausages
- 1 ring of chorizo, chopped into chunks
- 1 red onion, chopped
- 2 cloves garlic, sliced
- 1 fresh red chilli, chopped
- 1 red pepper, chopped
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tins black beans
- 1 tin of chopped tomatoes
- 200ml chicken stock
- Handful of parsley
- Olive oil for frying
- 200g Tenderstem broccoli
- 1 red chilli, chopped
- Juice of 1 lemon
- Serve with Dijon mustard, crusty bread and a glass of pale ale
- Firstly cut the sausages and brown them off in a little olive oil, then remove from the pan.
- Fry the chorizo, onion, garlic, chilli and red pepper in the pan with a splash more oil, until softened.
- Add the tomato purée and cook for 6 minutes.
- Stir in the chicken stock, tinned tomatoes and black beans, along with the smoked paprika and oregano.
- Add the sausages back to the pan, bring to the boil, and then simmer for 30-40 minutes.
- Towards the end of the cooking time, blanch the broccoli in boiling water for a couple of minutes.
- Stir-fry the blanched broccoli in a hot pan with the red chilli for 1 minute, stirring all the time. Take off the heat and squeeze over the lemon juice.
- Serve the casserole with Dijon mustard and crusty bread, and chilli broccoli on the side.
This is in the Royal Doulton 1815 Individual Serving Dish.
All the recipes so far are in the Recipes section at ocado.com
Naomi, PR and Social Media Executive