Winos and Foodies and I didn't leave a comment. I wish I had. I was busy. I was tired. I didn't know her very well. But I knew of Barbara, especially through in her fantastic Taste of Yellow events that raised awareness of cancer. I liked her. I just never expected it was the last post that she would write. It was full of life and colour and cheer. I never expected cancer would take her so soon from her family and friends and from the blogging community.
Cook Sister was hosting Meeta's Monthly Mingle dedicated to the memory of Barbara. Other than giving me cause for reflection in my Taste of Yellow contributions, Barbara's post that had the most impact on me was her cookie wands. It inspired me to hold a cookie wand making activity at my niece's birthday last year.
Lorraine and Uru had made a pudding for one, I doubled it. We had a bowlful each. They were huge. E accused me of super-sizing him. Yet again it overflowed and was difficult to eat. It was also toothachingly sweet.
Previously on Green Gourmet Giraffe:
One year ago: A visit to Orange (the town not the fruit)
Two years ago: PPN Whimsical Mushroom and Rhubarb Soup
Three years ago: Mexican Rice Soup
Four years ago: Paella with thanks
Five years ago: Friday Night Tacos
Microwave self saucing butterscotch pudding
Adapted from Choc Chip Uru via Not Quite Nigella
- 2 tablespoons brown sugar
- 1 tablespoon butter or margarine (I used nuttalex), softened
- 1/2 ripe banana, mashed
- 1/4 cup self raising flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoons milk (I used soy), or as required
- cream or ice cream to serve (optional)
- 1/2 tablespoon butter or margarine (I used nuttalex)
- 4 tablespoons boiling water
- 1 tablespoons brown sugar
- 1 tablespoon golden syrup
Use the bowl you made the batter in to mix the sauce (unless you happen to have an empty nuttalex tub on hand). Place butter in bowl and pour the boiling water over it. This should mostly melt the butter. Stir in brown sugar and golden syrup. Pour sauce over the batter.
Cook in the microwave until spongy and springs back when a finger is depressed upon the middle. I cooked each of mine for 1 minute and 10 seconds (but my microwave isn't very powerful). Let sit a minute or two before eating. Serve with cream or ice cream if desired. Be careful eating the first spoonful that you don't burn your tongue.
On the stereo:
Unknown Deutschland: the Krautrock Archive, vol 2: Various Artists