#Hot Buttered Rum Batter

[jakey-beefed-it]

Quite possibly the most boring thing I've done all day- coming up with a price list for the main inn where my PCs will be meeting up/staying in their first session. Under a cut in case anyone actually wants to look at it or use it for their own campaigns.

Services

Quad room per night 8 sp

Double room per night 6 sp

Single room per night 4 sp

Stabling per night 5 cp

Tobacco (4 oz pouch) 4 cp

Drinks

Hard cider, beer, or ale, pint 5 cp

Whiskey, rum, or gin, bottle 4 sp

Whiskey, rum, or gin, shot 5 cp

Wine (decent, bottle) 1 gp

Wine (decent, glass) 2 sp

Wine (Alvere, bottle) 14 gp

Wine (Alvere, glass) 3 gp

Coffee or tea, mug 2 cp

Hot apple cider or cocoa, mug 2 cp

Milk (cow or goat, pint) 1 cp

Juice (orange or apple, pint) 2 cp

Food

Cheese (local Cheddar, wheel) 1 sp

Cheese (local, 1/8th section) 2 cp

Cheese (imported Brie, wheel) 4 sp

Cheese (Brie, 1/8th section) 8 cp

Roasted chicken 1 sp

Baked ham 5 sp

Bacon (4 pcs) 4 cp

Sausage (big ol kielbasa) 5 cp

Trout filet 7 cp

Salmon filet 1 sp

Fish n chips (3 battered cod pcs & potato wedges) 1 sp

Mutton shank 5 cp

Mutton and barley stew 2 cp

Oatmeal or barley porridge 1 cp

Bread (loaf, w/ butter or jam) 2 cp

2 eggs (any prep) 1 cp

Seasoned potato (baked, mashed, or diced) 1 cp

Mushroom platter (seasonal) 4 cp

Vegetable platter (seasonal) 2 cp

Fruit platter (seasonal) 2 cp

Pie (apple, peach, pumpkin, lemon) w/ cream 14 cp

Cake (carrot, chocolate, vanilla) 1 sp

Specials

Breakfast (4 eggs, diced potatoes, coffee or tea) 4 cp 

Luncheon (sandwich, 2 fruits, pint drink) 6 cp

Supper (½ chicken, stew, bread, baked potato, pint) 12 cp

Feast (serves 3-6, bottomless pints or shots) 5 gp

#boring personal bullshit #Jake runs Dungeons and Dragons #Mistbound Isles D&D

[vintage-tech]

For you whippersnappers without octogenarians in your family: Tom & Jerry is a drink in the eggnog category, created as part of a Pierce Egan book and stage play in the 1820s, which freshly mixes a batter of spiced egg reconstituted with hot water or hot milk with brandy and rum, served at Christmas. The batter is sold at the supermarket in flat tubs, same style as is used for clam dip, in the refrigerated endcap. The cat-and-mouse cartoon’s name also derives from the Egan story, though watching it while drinking this makes sense.

And yes, my family did have a set of glasses fairly similar to the first one, which were hauled out by my mother or grandmother every year, though I can’t say I ever tried the drink myself (or in its full form anyway, I think I was served it without the alcohol once). My girlfriend says her family had a set and drank the drink also, though apparently not with the same zeal and zest as my kin did; they also were into hot buttered rum, which I have discovered to a smaller degree also has personalized glasses available.

#vintage #alcoholic drinks #tom & jerry #technology #tea set

[betsybugaboo]

Actual American Foods that Non-Americans Find Strange

So, after I saw a frankly shit poll made by a British person in response to a different Brit poking fun at their own food, I decided to make an actual poll of American foods that were:

a) relatively widely available and popular (some are more regional than others, but I tried to keep it to just a few) b) uniquely American in origin* c) not intrinsically tied to race or class in the US (i.e. no soul food, fast food, or products like Twinkies)

Reblog if you vote!

Explanations and descriptions below the cut.

California Roll: invented in California in the '70s, this is a uramaki style sushi roll with crab (real or imitation), cucumber, and avocado wrapped in nori and sushi rice.

Taco Salad: Invented in Texas in the '60s. A fried taco shell/bowl filled with lettuce and taco toppings such as rice, shredded chicken or pork or ground beef, salsa, cheese, guacamole, beans, sour cream, diced tomatoes, etc.

Rocky Mountain Oysters: Deep-fried bull testicles. A bit cheating, because this is eaten all through North America, not just the US, but it's still a very popular(?)/common thing in the more Western states.

Cincinnati Chili: Invented by Greek immigrants in the 1910s, this is more of a sauce than a thick chili. A meat and tomato paste commonly served over spaghetti, often with options like cheese, beans, and/or onions.

Peanut Butter & Jelly Sandwich: A staple of general kid lunches. A sandwich of peanut butter and a fruit jelly of one's choice. (Peanut butter is not really a big thing outside the US, so I had to include it.)

Bananas Foster: Invented in New Orleans in the '50s. This is cooked bananas and ice cream with a butter-and-brown-sugar rum sauce that gets flambéed when it's served.

Corn Dog: Invented c. the 1930s, this is a hot dog dipped in a cornmeal batter and fried.

Root Beer: Root beer (distinct from sarsaparilla) was invented sometime in the 1840s- this dark soda has a distinct taste that often comes across as medicinal to those who didn't grow up with it.

American Cheese: Invented in 1916 by James L. Kraft. This is made from traditional cheeses and processed into a uniform cheese- the slices are sort of plasticky, but regular slices from the deli counter are pretty normal. Especially common for grilled cheese or cheeseburgers.

I picked all these foods as things I have eaten (except for the Rocky Mountain Oysters...).

*American dishes are, by their nature, almost entirely made from the experiences of immigrants bringing traditional foods over and adapting them to local ingredients and tastes. These dishes I chose have some international inspirations, but aren't things that one would find in the Old Country.

#food #american food #food poll #british food #survey #culture #i'm not going to at the OP of the shitty poll #but it sucked #so i'm fixing it

[muppetsbunker]

What's each character's favorite ice cream in your AU? (I like random questions 😅)

random questions are the best, they get my brain jogging!

wally's favorite ice cream flavor is french vanilla! he doesn't like overwhelming flavors that are too sweet or unusual, a simple french vanilla cools him down. he buys a cone during the summer, usually eating the entire thing by biting it raw. like, he fucking chomps on them and is finished with his cone in three tries! if it's really hot, he takes to licking.

julie adores cake batter ice cream! there are sprinkles, it's sweeter than your average vanilla, and there is actual cake batter spread throughout! she adores buying them at a popular ice cream shoppe and doesn't hesitate on taking pictures of each one. the texture due to the added cake bits is a bonus, it's rather fun-looking with all the swirls and sprinkles.

frank's favorite is butter pecan - a flavor that oozes class and professionality (to him, for whatever reason.) he adores the pecans inside the ice cream and the buttery texture goes well with herbal teas and water. he almost always sticks to butter pecan, unless he feels like trying out coffee once in a while to see how he feels. (his opinion doesn't change much, he loves butter pecan way too much.)

barnaby enjoys tutti-frutti ice cream. you'd think he'd go for something like a blue moon or banana - alas, tutti-frutti is the type of flavor he loves. it's an absolute mess with a goofy name spiked with rum and sweetened with candied fruits. he tends to buy an entire tub for movie nights with wally and sally. at times, he'd order a superman as his secondary favorite.

speaking of sally - her favorite's neapolitan! it has a fancy name, split into threes ( like the sky ), and she can experience three flavors at once! occasionally, sally will split the neapolitan amongst her friends if she so-chooses or take a scoop into a bowl for some swirly fun! her preferred form is in a sandwich and it's also a flavor she picked up from her father's side of the family. (the starlets on her papa's side are italian immigrants!!!)

eddie is torn between mint chocolate and moose tracks. he can't exactly figure out what makes them appealing to him, but eddie tends to get one scoop of each or eat them in frozen yogurt form. he shares his pints with frank, who in exchange, shares a tub of butter pecan with eddie. moose tracks has chocolate chunks and mint chocolate chip goes well enough together to where he can eat them without feeling too sick.

poppy loves cookie dough, she tends to make her own if she has enough spare bits after baking! she makes sure her dough is always edible for consumption before that, though - gotta be responsible!! she tends to add chocolate chips to her own, too! as her homemade ice cream is made with love, she tends to make it last until she has time to create more.

howdy is a pistachio enjoyer!!! he gets the luxury kind that's in queens - don't tell anyone else, howdy keeps it a secret. and he has plenty of ice cream on stock at his bodega, too!!! but, pistachio is his favorite and he has to be biased, therefore howdy keeps plenty of high-quality pistachio flavored ice cream in the freezer shelves. he adores them in sundaes and tubs, as well.

#asks #big apple au #default tag for this au ! ill add it to everything else on my blog #welcome home

[askwhatsforlunch]

Coconut and Lime Cake

This beautifully moist and fluffy Coconut and Lime Cake keeps very well, making it the ideal treat to bring on a twelve-hour bus trip to the Basque Country. A couple of slices, a cuppa and a cosy mystery should make the most of a night journey!

Ingredients (makes a loaf):

90 grams/3 ounces unsalted butter

2/3 cup demerara sugar

1 1/2 cup plain flour

1 tablespoon baking powder

2 limes (1 1/2 juice)

3 large eggs

1 tablespoon Ginger and Lime Rum

1/2 cup coconut milk

1 1/2 cup desiccated coconut

Preheat oven to 180°C/355°F. Butter a large loaf tin, and line it with baking paper; set aside.

Melt butter in a small saucepan over a low flame.

Spoon demerara sugar into a large bowl. Once the butter is just foaming, pour over the sugar, whisking gently to combine. Allow to cool a few minutes.

Meanwhile, combine flour and baking powder into a small bowl. Grate in the zest of one lime. Give a good stir; set aside.

Thoroughly squeeze the juice of both limes; set aside.

Break the eggs into the butter and sugar mixture, one at a time, whisking well after each addition. 

With a wooden spoon gradually stir lime juice, Ginger and Lime Rum and coconut milk into the egg mixture until well-blended.

Gently stir in flour mixture; then, fold in desiccated coconut until just blended.

Spoon batter into prepared tin and place in the middle of the hot oven. Bake, at 180°C/355°F, for one hour, until nicely risen, golden brown, and a toothpick inserted in the middle of the cake comes out clean. Remove from the oven, and let cool, 10 minutes before lifting the cake out of the tin.

Allow to cool completely before gently peeling off baking paper.

Serve Coconut and Lime Cake with a cup of tea or coffee, or even a small glass of, especially when you (or Mum) are not driving!

#Recipe #Food #Coconut and Lime Cake #Coconut and Lime Cake recipe #Coconut Cake #Coconut Cake recipe #Lime Cake #Coconut #Coconut Milk #Desiccated Coconut #Limes #Lime Juice #Fresh Lime Juice #Butter #Demerara Sugar #Eggs #Flour #Baking Powder #Rum #Ginger and Lime Rum #Flavoured Rum #Coffee Cake #Coffee Cake recipe #Afternoon Tea and Coffee Cake #Baking #Baking recipe

[littleeyesofpallas]

well it was fucking snowing when i left work last night, so i am taking that as motivation to push myself more into the seasonal vibe of things, as i've been kinda lagging in the department, and whipping myself up a batch of Hot Buttered Rum batter. I welcome you to join me; all you need is,

½ cup of brown sugar

½ cup of soft butter

¼ cup of honey

¼ tsp of cinnamon

¼ tsp of nutmeg

¼ tsp of ground cloves

throw that shit in bowl and mix in whatever way is convenient for you, I use an electric hand mixer and make a big fucking mess because I always forget to double the recipe size. But you can do it by hand easy enough. That can stay in the fridge for a while, and any time you want a nice warm drink, scoop a quarter cup of it into a mug, throw in shot or two of a dark rum, and top off with hot water.

You can also just melt the batter into a cup of coffee if you'd rather.

And to top it off, some whipped cream and a little pinch of nutmeg, or a shot of Bailey's Irish Cream will do the trick. Sometimes I like to throw a little scoop of vanilla icecream on top.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

#margaritville #Carlo Sernaglia #julia turshen #TOC #Jimmy Buffett

[nostalgebraist-autoresponder]

Can you please tell me more about the Nahobino mentioned here?

It's one of the "how-to" pages that comes up when you search for "how to make pudding," so it's the one I've been using a lot recently.

The "how to" actually has an interesting point: the kind of ingredients you buy to make "normal" pudding and the kind of ingredients you buy to make ice cream are very different ingredients, and I suspect you can have one without the other. I suspect for example the "normal" pudding that people have been using to make a classic Thanksgiving dinner -- sweet potatoes, marshmallows, raisins, and so on -- is mostly the same stuff you'd use to make ice cream. (Of course, you're not supposed to put "soft" candy and "hard" candy on the same plate).

Anyway, here's what the recipe says

Ingredients

1 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup (½ stick) unsalted butter, softened

1 cup sugar

¾ cup firmly packed light brown sugar

1 teaspoon vanilla extract

½ cup dark rum

2 egg yolks

Directions

1. Preheat the oven to 325°F.

2. Melt together the butter, sugar, and brown sugar until smooth in a medium saucepan.

3. Stir in the flour, baking powder, and salt until well mixed.

4. Stir in the rum and the egg yolks and beat until smooth.

5. Turn into a 10-cup nonstick baking pan, spreading the batter in the pan and baking in the preheated oven for 40 to 50 minutes, until golden brown, and let cool completely before slicing.

It seems like these are very different things (especially the fact that you don't have to butter the pan). They're both recipes for cake batter but one involves much less butter -- it calls for "1/4 cup" and gives a much smaller recipe. I did the recipe last night and it turned out perfectly well. The butter made a significant difference.

Meanwhile, on Amazon, "I'm Just Looking For: Vanilla Ice Cream Base" gives a very different recipe:

1½ cup whipping cream, not ultrapasteurized and not mixed with sour cream

½ cup (1 stick, ½ cup, ¼ cup) unsalted butter

3 eggs, unpasteurized

Vanilla extract (optional but highly suggested, as the base is a little bland without it), coconut milk (optional, but optional because it adds a richer, smoother flavor without really changing the final product), powdered sugar (for extra-sweet flavor, but optional if you prefer your pudding to be more dessert-like), whipping cream, salt, and vanilla extract

Directions

Instructions for making a custard base

In a large mixing bowl, mix together the whipping cream, butter, powdered sugar, vanilla extract, and salt until smooth. Place a large metal bowl, preferably stainless steel, over the mixing bowl to prevent a water ring from forming on the surface of the cream mixture.

Whisk together the eggs, coconut milk or heavy cream if needed (the pudding is a little richer without it), and vanilla extract, and whisk until frothy. Whisk in half of the whipped cream/butter mixture and fold in gently. Pour the custard base over the remaining whipped cream/butter/powdered sugar mixture in the metal bowl. Place the mixing bowl over a larger bowl filled with hot water.

Beat the custard base and whipped cream together using electric beaters for about 7 minutes, or until the mixture is cool to the touch and beginning to thicken (this is to prevent the custard from overbeating) and the sugar has dissolved. Pour the custard into a metal mixing bowl, cover with plastic wrap, and refrigerate for at least 6 hours (or overnight).

The custard base should be cool before it is ready for use. Once you are ready to use it, beat the custard base using electric beaters for approximately 4 to 5 minutes or until the cream is cold. The finished custard base is now ready to make a custard.

Instructions for serving the pudding

Divide the cooled custard base in half and keep one half of the custard base in the fridge until ready to use. Once the custard base is thawed, beat it in a bowl with electric beaters for a couple of minutes (the cold custard base produces a richer, creamier pudding, if desired). Transfer the half of the custard base you refrigerated it to a clean bowl to be served over a cup of ice cream.

Makes about 3 cups of custard.

Again, these ingredients also sound very different -- "custard base" is "an egg base" rather than a "sugar base." But when I put them in the recipe, they made a fine, rich-tasting pudding. So it seems like they're close to the same thing. I don't know enough about this to really tell, but I'll be keeping an eye on the other source of information.

#admiral-craymen

[bluebandedagate]

HOT BUTTERED RUM RECIPE

Makes 32 servings

1 stick of salted butter

1 cup of brown sugar

1/4 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 bottle of spiced rum (or booze of choice)

1. Stir sugar, cinnamon and nutmeg

2. Cream with butter and vanilla

You now have Hot Buttered Rum batter. Store it for a week on the shelf or a month in the fridge.

To use the batter, mix 1 TBSP with 6oz (3/4 cup) boiling water and 1 oz (2 TBSP) rum.

If you don't have spiced rum you can also use brandy or whiskey.

Enjoy your winter.

#christmas #winter #recipe #cozy #hyggevibes #alcohol #drinks #warm

[nekokaicafe]

This week's special: chocolate lava cake with rum caramel and vanilla ice cream. Please enjoy these while sitting at a table, we would rather not have to shampoo chocolate off the cats.

OOC rambling and recipe link under cut.

Cake recipe here.

Everything on this plate except the ice cream was made from scratch. I whipped the cream. I made the caramel. No real recipe for the caramel, just "melt sugar in a pan until it starts turning brown, dump in a pat of butter and a bunch of cream and a splash of Railean rum because fuck it, why not."

Photographing a lava cake is real tricky, because they pretty much have to be served straight out of the oven because they're still cooking inside and if you wait too long, you just have... cake. Nothing wrong with cake, but if I'm going to bust my ass to make LAVA cake I expect some goddamn pyroclastic flow coming out of that motherfucker when I cut into it. And of course, when you plop a scoop of ice cream onto a piping hot lava cake, that ice cream is not going to stay there long.

So... how'd it taste?

Oh my God. Ohhhhh my God. Oh god oh fuck ohhh holy shit. And there's still one more ramekin of batter in the fridge for tomorrow houghoughogughgoughghghh

#baking #chocolate #cake #oughhh

[giveuptheghostcomics]

Hot Buttered Rum Batter Hot buttered rum on demand! this easy frozen mix made with butter, spices, and sugar can be mixed with hot water and rum for individual servings. 1 pound brown sugar, 1 pound unsalted butter, 1 quart vanilla ice cream softened, 1 pound confectioners' sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg

#rum #sugar #heat #erin costa #mix #caramel ice cream #nutmeg

[radhamilton]

Recipe for Hot Buttered Rum Batter

On demand hot buttered rum! For individual servings, combine this simple frozen mixture of butter, spices, and sugar with hot water and rum.

#erin costa #sugar #caramel ice cream #mix #heat #rum #hot buttered rum

[mitchamsocialuser]

Sticky Date Pudding

Sticky Date Pudding is a classic dessert that’s easy to make and perfect for any holiday! It’s a moist sponge cake made with dates and covered with a sweet toffee sauce.

A few ingredients are used to make this recipe: Bicarb soda (to soften the dates), self-raising flour and caster sugar for sweetness.

Moist Sponge Cake

Sticky date pudding is an iconic British dessert, and it’s a perfect wintertime indulgence. It’s a sweet and creamy, rich dessert with a moist sponge cake soaked in decadent toffee sauce, topped with vanilla ice cream or whipped cream.

Traditionally, sticky date pudding is served warm, and smothered with caramel sauce. It is a classic dessert for Valentine’s Day, Christmas, and other special occasions.

To make the pudding, first, stone and chop the dates into small pieces. Then, cover the dates in boiling water and a pinch of baking soda to soften them.

After soaking for about 20 minutes, mash the dates and liquid together. Afterward, mix in the brown sugar, molasses, butter, and eggs.

Finally, fold in the flour and baking powder. Pour the batter into the prepared pan, and bake for 35–40 minutes or until a toothpick comes out clean.

Toffee Sauce

Sticky date pudding is a traditional British dessert that is soaked in a rich toffee sauce. This creamy, caramel-like sauce is delicious poured over vanilla ice cream or served by itself as a dessert.

To make the sauce, melt butter in a heavy saucepan over moderate heat and add brown sugar. Cook, stirring occasionally, until the mixture begins to bubble and thicken slightly.

Stir in cream and vanilla extract (you can also use rum or brandy). Simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from the heat and cool to serve.

Butterscotch Sauce

There’s nothing quite like a bowl of sticky date pudding, preferably topped with a generous dollop of butterscotch sauce. It’s a dessert that is perfect for a cold winter’s day, or a sweet indulgence during the Christmas or Valentine’s holidays.

To make it, combine dates with water in a small saucepan and simmer for about 20 minutes until they’re softened and almost all of the water has evaporated. Then, blend or process the dates to a smooth puree.

Next, fold in the eggs, sugar and flour. Finally, stir in the baking powder and cinnamon.

Once the pudding is baked, remove from the oven and cool on a wire rack. Once cooled, pour a generous amount of the butterscotch sauce over the pudding and let it soak in.

A homemade butterscotch sauce is super simple to make, and it makes a great topping for any dessert. If you’re looking for a new treat for your family and friends, give this recipe a try!

Nuts

Nuts are often a part of sticky date pudding, especially walnuts. They provide a delicious crunch to the cake and add an interesting texture. They can also be served as a topping or added into the batter to make this pudding a little different.

To make this old-fashioned pudding you need flour, sugar, dates, raising agents, eggs and butter. The mixture is soaked in hot water before baking to soften the dates.

Next, you need to cream together the butter and sugar until it’s pale and fluffy. Then add the eggs, a little at a time, beating well after each addition.

Finally, fold in the sifted flour and the date mixture, folding it through until no dry flour remains. Transfer to a prepared pan and bake in a preheated oven for 20–25 minutes.

#sticky date pudding #mitcham social #mitcham #pudding

[recipefiction]

Lemon Cardamom Hot Buttered Rum Batter

Batter up

What to do when you are craving comfort but not the usual comforts?  Like  a much loved sweater in a new bright color, or an upbeat cover of your favorite sad song.   Or a delicious hot beverage that is hot buttered but brighter. A batter less sweet, a batter less basic, a batter for rum or hot cider. This lemon cardamom hot buttered (rum optional) batter gives comfort and light.  An excellent…

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[chadwick211]

5 Winter Cocktails to warm up the cold days

A change of season brings a change of taste in beverages, so you can enjoy many stunning cocktails during the coldest months of the year. A great cocktail is the best way to deal with chilly winds, regardless of whether you are drinking rum, brandy, or whiskey.

We've rounded up 5 of the best winter cocktails you need to try. Enjoy these amazing winter cocktails to wash away your worries this winter!

 Hot Buttered Rum

The perfect winter drink, hot buttered rum is irresistible. It is sweet and warm, which is just the kind of comfort you need during the winter. The United States has a long history of warming beverages going back to colonial times. You can make this popular drink in a variety of ways, and it's a great holiday drink.

The recipe for hot buttered rum is very simple and can be used to quickly mix up one or two drinks. You can also make a large batch of the cocktail and store it in the refrigerator if you want to serve it at a party or if you are a big fan of the cocktail. All you have to do is pour, stir, and drink.

Main alcohol: Rum

Ingredients: Dark Rum, Salted butter, Brown sugar, Cinnamon, Nutmeg, Allspice, Boiling water.

Preparation: Mix together the batter ingredients in a large bowl and refrigerate until almost firm. Spoon batter into a hot beverage mug. Add boiling water and stir well until dissolved. Add rum and cream (if using) and stir. Garnish with a sprinkle of nutmeg.

 Hot Toddy

An evening hot toddy is the perfect remedy for easing the irritation of a cold. As far as hot drinks go, the Hot Toddy reigns supreme.

The Toddy originated in the mid-18th century, and it traditionally consists of spirit, sugar, and hot water, perhaps with lemon peel or other spices. Irish whiskey was used in Ireland. They used scotch in Scotland. In the United States, people used whatever was available, often brandy or rum. In today's world, whiskey usually wins out. Due to the Toddy's customizable nature, it may contain different spirits depending on where you get it.

It's great to sip hot toddies in the evening or as a nightcap. It is just perfect winter cocktail for playing cards with the family. It’s a great idea to feature a hot toddy bar at holiday parties.

Ingredients: Rum/brandy, Bourbon, Honey, Hot water, Lemon.

Preparation: Pour boiling water, whiskey, and honey into a mug. Add cloves, cinnamon, and lemon slice. Let mixture stand for 5 minutes so flavors can mingle, then sprinkle with a pinch of nutmeg before serving.

 Espresso Martini

The espresso martini is an alcoholic cocktail made with espresso, coffee liqueur, and vodka.

A delicious combination of coffee, liqueur, and dessert. This is a strong, but sweet, rich, smooth, and absolutely delicious coffee. If an Irish coffee is your thing you’re guaranteed to love this!

Base spirit: Vodka

Ingredients: Vodka, Cold Espresso, Coffee liqueur, Store-bought caramel.

Preparation: Pour all ingredients into cocktail shaker, shake well with ice, and strain into chilled cocktail glass. Garnish with coffee beans.

Make your weekends cozy and boozy at the same time with Espresso Martini. Get a double kick of caffeine (courtesy of espresso) and vodka for a night you might not even remember.

 Mulled Wine

A mulled wine is a warm alcoholic beverage made of red wine, spices, and sometimes raisins and is usually served hot.

Winter can be refreshing and memorable when you inhale the intoxicating scent of toasted spices, cinnamon, and wine. A perfect balance of sweet and spicy makes this cocktail perfect for winter.

Ingredients: Allspice, Clove, Star anise, Cinnamon stick, Maple syrup, Orange juice, Brandy, Red wine.

Preparation: In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.

Serve warm and garnish with more citrus slices and cinnamon sticks.

Note: Keep in mind that these ingredients are very easily multiplied. One bottle of wine will yield five drinks (enough for two to four people), two bottles yield 10 drinks, and so on.

 Bailey's Hot Chocolate

Get the most out of your winter drinks by making them Irish. With this delicious recipe, you can enjoy your favorite hot chocolate with a hint of Bailey's Irish cream. With its deep chocolate flavor and alcohol content, you'll feel comforted and boosted.  

Rich, creamy, and full of flavor, Baileys Hot Chocolate is sure to please! Perfect cocktail for a cool evening, this hot cocktail is deliciously sweet.

Ingredients: Bailey's Irish Cream, Cocoa powder, Milk, Sugar, Vanilla, Chocolate chips, Whipped cream (optional but highly recommended).

Preparation: In the sauce pan, combine milk, cocoa and dark chocolate. Stir with a whisk until the chocolate has melted. This only takes a few minutes and I highly recommend stirring the milk constantly. When ready, turn off the heat and stir in Baileys. Top with whipped cream and drizzle with chocolate syrup.

 Top Winter Cocktails

These delicious winter cocktails are the perfect remedy for those harsh winter days! You don't need to worry about running out of liquor when making these winter cocktails with Sendgifts!

Sendgifts is one of the leading online liquor stores in the USA. It is worth effort to buy liquor online. Our beverages or liquors are made with quality ingredients that work great in getting 100% customer satisfaction.

These best winter cocktail recipes will help you find the perfect drink. It’s time to liven up those snowy nights in.

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