Sweet Endings.

I realise after checking my entries that I almost never make desserts. Come to think of it I need some sort of triumphant fanfare when I eat them. However, this dessert is excellent, it tastes like the work of hours, and is so ridiculously easy that when I made it for a friend recently she told me a few weeks later that she was still marvelling at it for both taste and convenience. It comes from Constance Spry, and is as wonderful as any of her recipes. If you ever come upon a Constance Spry cookbook I do advise you to pick it up. They are the most wonderful social documents as well as having some fantastic recipes. I have dabbled- of course- I have an absolute horror of doing anything a la minute, and would much prefer to have dishes ready to pop in a low oven to reheat whilst I eat one course, than prepare them at the end of the meal with all eyes upon me. It is very parsimonious as well, and really, I had bread to use up and was in need of the comfort of something rich and sweet. For once I WAS the cliche I am afraid. I had about 2/3 of a loaf of white packety bread, from which I removed the crusts and cut it into fingers. These were placed in an ovenproof dish. Then I made the sauce which is childs play quite frankly. In a small saucepan put 4ox/100g of butter, 40z/100g of brown sugar, and 8oz/200g of golden syrup.. Heat gently together until they come to the boil and are golden brown. At the same time bring up 1/2 pint/250ml of full cream milk. When the milk comes to the boil, remove it from the heat, and pour onto the toffee mixture. Pour everything on top of the bread fingers and do make sure they all have a lovely coating then sprinkle some extra sugar on top and set aside until you wish to eat. When you do, place the pudding into a warm oven, about 175 degrees, and cook for about 15-20 minutes until everything is hot and the top has crisped up. Serve with double cream, to sighs of pleasure and the relief that contained within each bite is the knowledge that really, life isn't all that bad after all.

Ok, I never said I was reliable...did I?

Alright, it's been ages. And I should have a decent excuse, I mean I have eaten, pretty much continuously since I last wrote. But a new job, and a strangely compelling thesis deadline have made me fear writing ANYTHING so very much. But I am back, or at least I think I am, and that will serve for now. How have you, been good? Today is Sunday, and we all know what that means, it means I was trying to impress my brother...again. Well actually after a weekend when a decent meal seemed comprised of, and before I say this I am NOT proud of it , O.K.?, a weight watchers ( shut up) lasagne, or crackers and some cheese of dubious vintage from the fridge, I had let everything go, you do see? But enough is enough, so off to the store to tempt my jaded appetite, I had read Jamie Oliver's "Jamie's America" to inspire myself, so when I spotted the ribs, I was sold.
As usual, I did not have all the ingredients, I hadn't made a list. But everything I have read about ribs lately seems to suggest that it is cooking methods as opposed to rubs and spices that make a difference. Oliver's method is time consuming, but not difficult, and you really only need time ( or if you are working, a timer to alert you when  you are engrossed in work) I just rubbed the ribs with a mixture of smoked paprika ( a tablespoon), fennel seeds( tablespoon smashed to oblivion in the pestle and mortar), dried thyme ( a teaspoon), and 2 cloves of garlic finely grated.  I was meant to add the zest of one orange ( I didn't have one) and pepper( I forgot) but anyway I rubbed this mixture onto the ribs and put them in a low oven ( 150 degrees) for 1 and1/2 hours , ater that Oliver suggest encasing them in foil and pouring apple juice into the packets before leaving them for another hour and a half to steam and cook, I used this great drink of apple juice,vodka and ginger with a couple of shards of fresh ginger and some freshly ground black pepper( I remembered!!!) Then dutifully wrapped up the parcels, and left them for the hour and a half. I also threw in a couple of large potatoes into the oven, and prepared corn by stripping it, smearing it in butter, rolling in finely chopped coriander and wrapping it in foil.
 Anyway after the hour and a half, in went the corn, the ribs were basted in barbeque sauce, I used about 3 large tablespoons of Hoi Sin Sauce, 2 finely grated cloves of garlic, I tablespoon of finely grated fresh ginger, 1 tablespoon of soy, 2 of sesame seed oil, and 2 of sweet chilli, and honey.  They were then put back into a slightly hotter oven, about 175 degrees, for half an hour.
 Everything came out of the oven together, I broke my drought , and I am BACK baby. Incidentally it was sublime.