Gorgeous Golden Syrup Pudding and Tacos at Grandmas-Kid Friendly Meals

It's Thursday and this is the first time I have had the kids around for 3 weeks.
We of course, have been in Rarotonga .
Joseph sent me an email, he has been cooking steamed puddings with his father.
Golden Syrup Steamed Pudding, what’s more
Great… dessert problem solved.
In my freezer, I had some Black Bean Chili, click here for the recipe which is delicious
So let's do tacos.
The beauty of Tacos is that they assemble themselves
Make their own choices.
The kids just loved this meal.

So to make the pudding
Joseph used the Chelsea Sugar Recipe from their Website.
This is enough for 4 individual puddings or 1 larger one
We used Dariole Molds

Ingredients
125g butter
1/2 cup Chelsea White Sugar
2 eggs
1 cup flour
Pinch salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup unsweetened yoghurt
1/2 cup Chelsea Golden Syrup

Method
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well.
Add sifted flour, salt, baking powder and baking soda.
Add yoghurt and half the golden syrup and mix well.
Lightly grease a pudding bowl or in our case individual Dariole molds
Pour in enough of the remaining Golden Syrup to cover the bottom of the molds
Spoon the batter on top.
Cover with lightly greased foil and secure with string.
Place molds into large pan
Pour boiling water till halfway up the molds

Cover with lid
Bring water back to boil, then turn down to simmering
Boil gently for 40 minutes, adding extra boiling water if necessary
Remove molds carefully, and slide knife around pudding before turning out.
Serve warm with whipped cream

What lovely light pudding, soaked in Golden Syrup.
We served with a big dollop of Chantilly Cream.
(Cream whipped with sugar and vanilla).
Heaven.

The tacos were great
I wont give exact quantities, it is really up to you.
All depends on how many people or how much of each ingredient suits you

So you will need a box of Taco Shells
Then to serve with the Chili, I made a simple Avocado Salsa


1 ripe avocado,
1 tablespoon of finely chopped red onion,
1 tablespoon finely chopped parsley,
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
2 tablespoons olive oil
Mash lightly with a fork, just enough to break the Avocado up

Had a stressful time whilst making the Avocado Salsa
The lid came off the black pepper grinder and black peppercorns went everywhere, including into the salsa. Very frustrating.

So all the Avo had to be scraped clear of any pepper and virtually, I had to start again.
No-one wants whole peppercorns in their salsa

A Quick Tomato Salsa
Chopped tomatoes,
Sea salt and freshly ground black pepper
Slurp of olive oil,
Several basil leaves, torn

I also mixed a 1/2 cup of unsweetened yogurt with a handful of chives and
The juice of half a lemon
Season with sea salt and freshly ground black pepper

A bowl Grated Cheese
And a bowl of Grated Carrot
A very easy meal and how healthy is that?
Joseph grating the Cheese

Miss Cleo was desperate to help
She picked the herbs for me.
She cleared the table

Then she cleaned it

But it all gets a bit much for her at times...

Yes once again I am the Leftover queen
One must use up the bits and pieces in the Fridge
There was some Chili, not quite enough for a full meal
1/2 an avocado
Some cooked potatoes
There was still some Yogurt left from the night before
and some fresh Herbs from my garden

How about Mexican Rostis
Rosti, Potato Cake is a Swiss dish but I thought would make a good carrier
for the leftovers

Fusion Food?
Yes I think so.

First grate the potato
Season with sea salt and freshly ground black pepper
Heat some olive oil in a pan
Take a big handful of grated potato
Place into the hot pan
Squash into a flat cake
Turn the heat down to medium and cook the Potato Cake till golden
Turn onto a plate and slip back into the pan to cook the other side
When that side is golden slip onto a plate for serving

Meanwhile
Make a quick Avocado Salsa
Lightly mash the Avocado
Add 1/4 red onion finely chopped
1 tablespoon chopped parsley
Juice of 1/2 lemon
1 tablespoon Olive oil
1 medium tomato de-seeded and finely sliced
Sea salt and freshly ground black pepper
Dash hot sauce
(I used Chipotle Sauce, that I had in the fridge, but Tabasco would be fine)
Mix and set aside

In another bowl place
3 tablespoons unsweetened Yogurt
Juice 1/2 lemon2 tablespoons of chopped chives
Mix well and set aside

Heat the Chili and you are ready to assemble
Top the Rosti with the Chili

Yogurt
and finish off with the Avocado

Nice glass of wine and Friday dinner sorted