Christmas seems a long way away, now that we're well into the New Year! We hope that everyone managed to find Christmas cheer, and wish all our followers a happy, healthy and prosperous 2016.Our hearts have gone out to all those around the world who have suffered with the elements, and have had to cope with flooding and worse. We may be miles away, but our thoughts are very much with everyone affected.
Our Christmas and New Year celebrations were quieter affairs than planned, because our London cousins Boo and Bea LaCheste were not able to come and stay, after all.
 |
| Dizzy test drives her stocking |
Now, we just need some good long walks and exercise classes, then we'll be ready for our next exciting trip. Because we've just received an invitation to be at the Knit and Stitch Show at London from 3rd - 6th March (www.theknittingandstitchingshow.com)
Our good friends Jay and Carol will be at their Orchard Learning Studios stand (www.orchardlearningstudios.co.uk), launching a brilliant range of - would you believe it - Dizzy and Creative embroidery and sewing kits!
We are so excited, we'll be taking a sneak preview of their beautiful designs in the next few days - and we'll try to pass on whatever we can!
Meanwhile, Dizzy's off to the kitchen to convert the last remaining bit of stale stollen into the most scrumptious pudding - our very last and final indulgence. Here's the recipe, for anyone who'd like to give it a go.
Recipe of the month:
Dizzy’s easy peasy tasty
stollen style bread and butter bread pudding.
Ingredients :
Stollen cake or bite sizes
pieces approximately 100g (4oz)
250ml milk (8 fl oz)
1large egg well beaten.
A knob of butter to grease 20cm (8-inch ) square pie dish
Pinch of cinnamon
75g Toasted flaked almonds (optional)
Serves 2-3
Grease the pie dish with butter.
Break up the stollen into chunky pieces and evenly distribute into
the pie dish.
Beat the egg into the milk and pour the custard mixture over the
stollen and leave to stand for about 20 -30 minutes.
NB. note that sugar has not been added to the custard, the stollen
will make it sweet enough.
Sprinkle with cinnamon
Top with toasted almonds (optional)
Set the oven to 180C / 350F /Gas 4. Bake 30 - 40 minutes until
fluffy and lightly golden.
Serve warm. mmm yummy, you
can be extra naughty and enjoy with a dollop of cream or creme fraiche.
Top tip.
For an extra treat, add frozen blackberries into the mixture just
before popping into the this helps to prevent the blackberry juices leaking
into the custard.
© Jay Hooper and Carol Kennedy 2013 all rights reserved
