Went to Butterfly World today in St.Albans to promote the FatPud brand, what a lovely place. puddings due to appear there in two weeks for sale in their cafe and the Gingerbread House. I also intend to vote for them in the St.Albans food festival and ask you all to do the same!  http://www.allaboutst.albans.net/foodfestival/vote.aspx  thanks!

with a busy weekend behind me I have finally finished putting together my menu for up and coming cooking competition, am of to the local heats october 19th, until then the menu is going to stay a secret! I shall share the results with you on November 2nd when I find out if I am through to the regional part of the competition, wish me luck!!

foe those looking to follow me on the road i am currently due to appear at Garston Manor winter fair in Wtford, saturday 13th november. Wheatfields Infants nursery school, downes road st.albans tuesday 16th november, 7-9.30. butterfly world (address to follow) saturday 27th and 28th november. tannery drift christmas fair thursday 2nd november 3.15- 5.15 in royston herts. and at much hadham christmas market sunday 12th december, confirmation of these and exact locations to follow, more christmas markets to be at too, watch this space...

new packaging, all confirmed and ready to go live in four weeks, how very exciting. more to follow

gorgeous new batch of puds soaking in alcohol

the latest batch of fruit is soaking in guiness and brandy, together with the fresh apples and lemon and orange zests, it smells wonderful! shame smelly vision has yet to be created! not long till they are ready to be mixed and steamed. in  the meantime I have a yummy chocolate muffin recipe for you to try

2 eggs
200g castor sugar
130g plain flour
50g cocoa powder
2 teaspoons baking powder
160ml of milk
1/4 teaspoon vanilla esscence
160g unsalted butter, melted
120g dark chocolate, chopped

a twelve hole muffin tray lined with paper cases


pre heat oven to 170c (gas mark 3)

beat the eggs and sugar together until pale

in a seperate bowl, sift together the flour, cocoa powder, baking powder. in another bowl, combine the milk and vanilla. gradually beat these two mixtures alternately into the egg mixture little by little. beat until all the ingredients are well incorporated

stir in the melted butter, then stirr in the chocolate

spoon the mixture into the paper cases until two thirds full and bake for about thirty minutes, or until the sponge bounces back when touched

leave muffins to cool slighlty in the tray before turning out

once cooled top with a fudge or butter icing, enjoy!!

Order your 2010 Christmas Pudding now!

Pudding size: 700g

Ingredients

Raisins, sultanas, currants, suet, demerara sugar, breadcrumbs, almonds, eggs, brandy, Guinness, love, cherries, mixed peel, eggs, flour, cinnamon, mixed spice, salt, fresh oranges lemons and apples. Puddings are not suitable for vegetarians or people with nut allergies.

Email me to order.

Preparation Guidelines

My exquisite puddings are already cooked and just need gently re-heating.

To microwave: remove outer packaging and loosen lid keeping the pudding in basin provided. Cook on full power for 4 minutes (timed based on a 750 watt output, if different refer to manufacturer's instructions). Leave to stand for 30 seconds.

To steam or boil: remove outer packaging leaving the pudding in the basin provided with lid. Place basin in steamer. If you have no steamer place in a saucepan half filled with water. Cook for one and half hours. Do not allow to boil dry. Ensure no water enters the pudding.

Enjoy!

A word about our new brand design and labels...

A big thanks to Michelle McCue who has worked with us tirelessly to ensure that we reflect the true philosophy of our brand with the right style and colours. We think it truly reflects our love of good, old fashioned, traditional, hand made puddings combined with a fresh, clean enthusiastic aproach! And that's Fatpud in a nutshell!