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Posts Tagged ‘chocolate’

Spotted this excellent Easter meditation yesterday, with the starting point of considering a Creme Egg (which I know that a good number of people will be doing over the next few weeks). Delivered by Dave Crofts of Christ Church Central in Sheffield. Think this might get a showing in one of our services before Easter.

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Good News of Great JoySo it’s actually Advent, and I only got my act together this morning to download this lovely free e-book from John Piper onto my cheap and cheerful table that I use for daily bible reading. Thankfully, the readings began today, so there’s even time for you to download it too and not be too far behind. This morning’s reflection called me to meditate on my need for a Saviour. And events during the day reminded me of that too – tired children and busy parents do not make for a godly Vicarage.

Thankfully, a large nap and answered prayer made our afternoon happier than our morning. A big Sunday lunch with parish friends was followed by a chilly walk with Dreamer and Freddie the dog. Then we decorated our Jesse Tree – only having to cover two days in one go, lit our Advent candle and thought about Jesus our Saviour, opened our chocolate Advent calendar (with extra sweeties for the non-opening children) and gave thanks for a new audio bible in Ethiopia, prompted by a lovely Bible Society calendar that came in the post.

So far so good. But it’s honestly fine if we miss a few days in the chaos. The Saviour came to forgive both messiness and missingness – our sins of commission and  those  of omission.

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Fridge cake aka tiffin is a very useful no-bake Vicarage staple. It uses store cupboard ingredients and can be made quickly, although it needs a few hours to set in your fridge – if you’re overeager to consume it, it can be rather too crumbly and sticky.

Ingredients

  • 400g digestive biscuits (I use the cheapo range), broken into crumbs – in a plastic bag using a rolling pin, or in a food processor
  • 200g butter (hard marg would work too but not soft)
  • 4 heaped tbspns cocoa powder
  • 3 tbspns golden syrup
  • 3 tbspns brown sugar
  • 4 handfuls sultanas/raisins/cranberries or other dried fruit as you like (approx 100-150g in total weight)
  • 200-400g white chocolate, melted

Place the butter, cocoa powder, golden syrup, sugar and dried fruit in a large microwaveable bowl with lid and heat on full power for 2-3 minutes. If you don’t have a microwave, you can do this over a low heat in a saucepan. Once the butter has melted and the sugar has dissolved, add the crushed biscuits and mix thoroughly.

Place the mixture in a small roasting tin (about 20cmx30cm) that has been lined with cling film and level it out into the corners. Cling film is the best way to avoid sticking AND excessive washing up. Place the tin in the fridge whilst you melt the chocolate topping.

I usually use 200g white chocolate for the topping for this, but it is a little skimpy – 400g would give you a really good layer on top. I melt the chocolate in a jug on defrost in the microwave, but also sometimes use the old method of a bowl on top of a pan of boiling water. Usually when the last lot of chocolate was burnt in the microwave, alas. Using a knife, spread the chocolate over the now slightly cooled base and then refrigerate the lot for a couple of hours – preferably overnight. Use a sharp knife to cut it into pieces to serve with strong coffee.

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I meant to post this last year but somehow missed the slot. Now the Easter school hols are upon us I thought you might enjoy this:

The linebacker’s here to take the eggs out of Easter.

[HT: David Keen, sadly only blogging about once every six months or so now]

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This week we had a quiet Sunday lunch at the Vicarage – it was just our family: Rocky had an invitation to lunch out and I’d been disorganised about having folk over. So for pudding I decided to trial a recipe I saw on 22 Words a while back. It’s a chocolate sponge speedily cooked in a  microwave in a mug.

It was a great success with the Vicarage crowd, and two portions served four of us generously (the Engineer was not in a puddingy mood). It would be lovely served with vanilla ice-cream, which was lacking in our freezer so we ate it with lashings of double cream (a half pint between us – eek!).

The recipe was originally titled ‘3 minute brownies’ but what you get is more like a hot sponge pudding. Although it takes about 3 minutes in the microwave, total production time was rather longer – a whopping ten minutes for two of them, I reckon. A perfect pause time between courses, actually.

Ingredients

  • 4 tablespoons self-raising flour
  • 4 tablespoons granulated sugar
  • 2 tablespoons cocoa powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil

First, mix the dry ingredients (flour, sugar, cocoa) in your mug. My mug (more an enormous cup, actually) had a capacity of 300ml, and I think this is about the minimum you need. Then break in the egg and add the oil and milk. Mix all together until you have a smooth batter.

Pop it in the microwave on high heat for 3-4 minutes. Mine took 3 1/2 minutes in our 800W basic Matsui machine. The sponge feels pretty wet, but is firm to the touch when cooked. Spoon into a bowl and enjoy with cream or ice-cream.

Next time I might mix up the batter in a jug for ease of stirring (although this would add to the washing up, always an important consideration I feel). And I’d quite like to try experimenting with making a lemon version. I’ll report back on that one. In the meantime, why not try it for pudding this evening?

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