Pancake syrup

Posted in frugal living, recipe on February 13th, 2018 by stuart — Be the first to comment!

Based on my experiments with treacle and dark treacle, I decided to take on pancake syrup. With genuine maple syrup being quite expensive, and commercial pancake syrups being mainly high fructose corn syrup, I wanted something with ingredients I have in my pantry.

One problem with the cheater pancake syrups on sites like Allrecipes is that they almost always re-crystallise, so I thought Id have a go with the golden syrup technique. Oh, yes, I am on a winner here: came out perfect, and no crystallisation after 24 hours!


  • 1lb white sugar
  • 1.5 cups water
  • Add the sugar and the water to a saucepan. Bring to a full, rolling boil then add

  • 1/4 teaspoon citric acid (check the exotic ingredients section of your local grocery store) OR substitute 1/4 lemon
  • Reduce the syrup to a low simmer for 40 minutes. This will allow the citric acid / lemon juice to invert the sugar syrup, which means no crystallisation. Take the pot off the heat then add:

  • 1 teaspoon vanilla flavouring
  • 1/2 teaspoon maple flavouring (optional)
  • Decant into a glass jar that has been thoroughly pre-heated with not quite boiling water. Serve generously over pancakes, waffles, etc.

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    Update to Dark Treacle

    Posted in British food, information, recipe on January 28th, 2018 by stuart — 1 Comment so far

    Over on this post I take you through how to make Dark Treacle. I recently managed to source some Lyons Dark Treacle at a reasonable price, so I was able to do a side-by-side taste comparison.

    If you’d like to make a Dark Treacle that tastes almost exactly like Lyons, there is one simple substitution. First, you need to make some:


  • 3.5 cups white granulated sugar
  • about 2/3 to 3/4 cup dark molasses (not blackstrap)
  • Weigh the ingredients to come to 1kg / 2.2lb.

    Put the granulated sugar in a bowl. Pour the molasses over the top and stir together with a fork.

    Continue with the dark treacle making as on the other post, except you need to measure out dark brown sugar instead of white sugar as ingredient 3. You will finish up with a dark treacle that tastes almost exactly like the original.

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    Does your recipe help or hinder?

    Posted in rant on January 23rd, 2018 by stuart — Be the first to comment!

    I have been having a lot of fun deep diving into the history of pudding and making the recipes, but there is a group of recipes that are quite annoying. Pudding is supposed to meet 3 criteria:

  • easy
  • quick
  • cheap
  • I have lost track of how many contemporary recipes have ingredients such as “organic free range eggs”, “organic raw milk”, “lard rendered from a heritage breed pig”, “reduced fat yoghurt”. I have seen this crime committed by “celebrity chefs” as well as everyday food bloggers. There is no excuse for this.

    If you are composing a recipe and it is full of such ingredients: STOP. Go back. Look at what you have written, then re-write it to list “eggs”, “milk”, “lard”, “yoghurt”.

    Write the recipe without any fancy language or fancy ingredients and trust your readers to make the recipe with what they have in their home. Surely this is the whole point of home cooking?

    A recipe is there to help someone break away from fast food and convenience food. Please, for the love of all that’s holy, stop making it harder for people.

    Daniel at Casual Kitchen coined a nice phrase for this: “ingredient bragging“, and he expands nicely on my rant here.

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    Rice pudding

    Posted in British food, dessert, recipe on January 23rd, 2018 by stuart — Be the first to comment!

    Continuing the pudding theme, here is one of the old favourites which a lot of people don’t realise is their favourite until it’s put in front of them. The best part of this recipe is that it uses ingredients you most likely already have in your pantry…

    Make this recipe, and enjoy a rice pudding hug 🙂

  • 1/2 cup (120ml) uncooked white long-grain rice
  • 1/4 teaspoon kosher salt
  • 1 cup (240ml) water
  • 1/4 cup (60ml) white sugar (or golden syrup)
  • 1 1/3 cups (315ml) milk
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 tablespoon cold butter
  • 2 tablespoons dried fruit (I prefer raisins, but use what you prefer)
  • Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.

    Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking; you could also temper the yolk with some of the hot rice before you add it to the pot). Whisk for about 1 more minute. Add butter and dried fruit; stir thoroughly.

    Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

    And let’s be honest here…. you’re going to make a double batch, aren’t you? Because who doesn’t want a large batch of rice pudding!

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    Victoria Sponge Cake

    Posted in British food, recipe on January 13th, 2018 by stuart — Be the first to comment!

    Victoria Sponge Cake, or Victoria Sandwich Cake, is a deceptively simple recipe. Only 4 ingredients. But as you know, the simpler a recipe, the more any flaws show, so the secret to a good Victoria Sponge is to practice, practice, and practice again, which gives you a good excuse to use up all the jam you have been making, doesn’t it 🙂

    Preheat oven to 350f / 180c.

  • 4oz (114g) butter
  • 4oz (114g) caster sugar (powdered sugar)
  • 4oz (114g) self raising flour, sifted
  • 2 large eggs
  • Cream the butter and sugar. Whisk the eggs and slowly add them to the butter mix. Fold in the flour. Place in a greased, floured baking tin – this amount makes a nice 6 or 7 inch cake.

    Bake for 18 to 20 minutes, or until a toothpick inserted in the cake comes out clean. Cake should be a light brown colour.

    Allow cake to fully cool to room temperature, split in half, then fill with your preferred filling. We like home made jam and clotted cream, but feel free to improvise as you see fit.

    Dust cake with caster (powdered) sugar just before serving with a nice hot cup of tea.

    Well… OK. Size isn’t everything, you know!

    You can double or treble the ingredients, but I would suggest making two 6 or 7 inch cakes rather than one large cake. This is a delicate cake that can dry out quite easily, so on your own head be it!

    For a double batch in a 9 inch pan, preheat oven to 325f / 160c. Bake double batch for 20 to 25 minutes, using same check.

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    Christmas Cake

    Posted in British food, recipe on December 31st, 2017 by stuart — Be the first to comment!

    Christmas cake is best made early in the year. This allows the maximum amount of time for the flavours to mature, as well as allowing the regular sousing with brandy, whisky, whiskey, or bourbon to deepen the flavours.

  • Preheat oven to 325f / 160c
  • 10oz butter
  • 10oz brown sugar
  • 1 tablespoon black treacle or molasses
  • grated rind 2 lemons
  • 5 large eggs
  • 2 tablespoons brandy, rum, or sherry
  • 12oz plain / all purpose flour, sifted
  • 1tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1.5lb currants
  • 12oz sultanas
  • 12oz raisins
  • 4oz blanched chopped almonds
  • 4oz chopped mixed candied citrus peel
  • 4oz chopped glace cherries
  • Cream the butter, sugar, and treacle with the lemon rind until light and fluffy. Whisk the eggs and liquid together and slowly beat into the creamed mixture, adding a little of the sifted flour if it looks like it’s curdling. Gently mix in the fruit, nuts, peel, spices, and flour until just incorporated.

    Put mixture into a greased baking pan and bake at 325f/160c for 1.5 hours, then drop the oven temp to 300f / 150c and bake for another 2.5 to 3 hours until a skewer inserted in the middle of cake comes out clean.

    Store the cake in a cool dry place, in a sealed container, until it is Christmas time. If you make this more than a month in advance… which you are doing, right??… souse down the top surface with 1tbsp to 2tbsp of brown liquor (brandy, whisky, whiskey, bourbon) once a month. This will help preserve the cake as well as adding depth and complexity to the flavour.

    You might want to look at my substitutions article, as well as my comments on Christmas Pudding when it comes to tweaking the recipe to taste/allergies.

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    Christmas Pudding

    Posted in British food, dessert, recipe on December 31st, 2017 by stuart — 1 Comment so far

    This is a 1968 recipe, based off many older recipes. I retrieved it from “Marguerite Pattens Every Day Cookbook“, which you can buy from second hand. See * substitutions below.

  • 1lb raisins*
  • 12oz sultanas*
  • 12oz currants*
  • 4oz chopped candied peel*
  • 2oz blanched almonds*
  • 2oz flour
  • 3.5 tsp spices (cinnamon, nutmeg, cloves, etc)
  • 8oz sugar
  • 8oz fresh white breadcrumbs
  • grated rind 1 lemon
  • 4oz shredded suet (or freeze and grate 1 stick butter)
  • 4 eggs
  • 1/2 pint whisky OR Old Ale OR Imperial Stout OR milk OR orange juice
  • Mix together all the dried fruit, peel, and almonds. Sieve flour and spices together then add to the fruit mixture along with the sugar, breadcrumbs, rind, and suet (grated butter). Beat eggs and then blend with the 1/2 pint of wet stuff. Stir** the egg/alcohol mixture to incorporate into the dry ingredients.

    Put batter into a pudding basin (or split among several smaller basins), cover with greaseproof paper and foil, then steam for 4 to 8 hours depending on size of pudding basin. After steaming, uncover and allow to cool to room temperature. Cover with fresh greaseproof paper and foil and store in a cool, dry place until Christmas day. Steam for 3 hours to warm through, serve with hard sauce or brandy butter. (You can also souse with heated liquor and then set fire to it at the table. Make sure you have a wet cloth to hand in case it goes wrong!)

    * replace with any similar other dried fruit, such as craisins, cherries, blueberries, chopped apricots, or other such ingredients to allow for allergies and personal tastes. I replace all these ingredients with more dried fruit which works out great for us!

    ** British tradition is “Stir-Up Sunday”. Make the pudding on the first Sunday of Advent, and invite all members of the family to stir the mix at this point – it is supposed to bring luck for the coming year.

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    Posted in information on December 31st, 2017 by stuart — Be the first to comment!

    A note on some basic substitutions you can make to accommodate differences in what is available in stores.

    Some stores in the US are now selling “beef tallow”. Beef tallow is rendered out suet. It also tends to be painfully expensive. is now selling Atora suet, which is cheaper than the tallow, but still somewhat costly. Whether it is worth buying for the sake of flavour is a decision I will leave to you!

    I find that frozen and grated butter works fine as a substitute.

    The ideal situation is to just buy a pudding basin. They are not too expensive, but they are uni-taskers. Any glass or metal container which is roughly twice or thrice as tall as it is wide will make a decent substitute.

    Pumpkin pie spice is fine as a substitute. You can also make your own mixed spice blend to taste, just use the sweet spices such as cinnamon, cloves, nutmeg, ginger, etc.

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    Microwave Lemon Curd

    Posted in recipe on December 8th, 2017 by stuart — Be the first to comment!

    Lemon curd is delicious, and you need to make some now!

  • 1 cup granulated sugar
  • 3 eggs (yolks and whites)
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • zest of 3 lemons
  • 1/2 cup unsalted butter, melted
  • In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.

    Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

    Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.

    Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

    There are recipes out there for shelf stable lemon curd you can hot water bath process. This is not one of them… eat it on toast, crumpets, or with a spoon!

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    Fresh custard recipe

    Posted in dairy, dessert, frugal living, information on December 3rd, 2017 by stuart — Be the first to comment!

    It’s funny how you can get a mental block about something. In my case, it was custard. I always saw custard being made from Bird’s powder, and even when I moved to the USA I carried on buying it, albeit at a stupid price.

    Then, recently, I decided to check out how to make custard from scratch.

    Wait… only 5 ingredients?!!? That I already have in my pantry?!! Sign me up!

  • 2 cups milk
  • 2 tablespoons corn (starch)/(flour)
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Combine the first 3 ingredients in a pot. Slowly heat while whisking until the milk is “scalded” (just beginning to bubble at the edges, or a little steam coming off). Take milk off the heat while you whisk the eggs and vanilla together.

    Temper the hot milk into the egg mixture – that is, pour a slow stream into the eggs while whisking vigorously. This prevents you making weirdly sweet scrambled eggs, which is not what you are looking for.

    Once you have incorporated about half the milk mix into the eggs, pour the egg mix into the pot and cook for a few minutes until it thickens up and coats the back of the spoon.

    You should mentally stick a * next to each ingredient after the milk. You can increase or decrease the corn starch/flour to make it thicker or thinner. You can make it more or less sweet. You can make it more or less eggy, or swap out the whole eggs for 4 egg yolks which will make it much more rich and indulgent. You can add more or less vanilla, or other flavourings such as almond. Once you have mastered the basic recipe, go ahead and customise it to your heart’s content.

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