A few months ago I picked up a copy of Gregg Wallace’s ‘Gregg’s Favourite Puddings’, with a front cover sporting Gregg with the excited grin he reserves especially for the puddings conjured up by Masterchef contestants. While he always comments knowledgeably about the flavour combinations in the starters and mains, you can just tell that Gregg is itching for the grand finale: the generous portion of pudding, slowly dragged off the spoon, and the exclamation that every contestant (and viewer) wants….. ‘Now that is a pudding!’. And you just know that it is so damn good. Knowing all this, I had high expectations from this offering from Gregg. This book is full of tarts, puddings, gateaux, and dreamy desserts, and I expect it will be well used over the years. Last week a friend presented me with 2lbs of hand-picked wild blackcurrants from the wilds of Kerry. A treasure indeed. The first half was used to make a backcurrant liqueur (more about that soon) and the second pound made their way into this pudding. Super easy to make (especially if the hard work of topping and tailing the blackcurrants is already done for you, leave an hour aside for this task if not), with ingredients you’re sure to have ready to hand.
Archive for July, 2011
This past weekend was so sunny and warm, a proper sign that summer is here. And, if we ignore the forecast for crappy rain this week and skip straight to next week’s outlook, there’s a heatwave on the way! Could it be time to dig out the dusty barbecue? Alfresco dining (with beer) is truly one of the best ways to pass a summer’s evening. And, let’s face it, we’re well overdue a good sunny spell here on the west coast! Roll on heatwave, I say.
This is a recipe I’ve had my eye on since it featured in the boards.ie Cooking Club last year. Courgettes are in season at the moment, and the supermarkets and market stalls are awash with them. Courgette cake is very similar to carrot cake in consistency and flavour. You could certainly go the whole hog and smother the courgette cake with cream cheese frosting, though you probably don’t have the “it’s got vegetables in it so it’s good for me” excuse anymore.