Had a dinner party last night.
Well maybe not exactly a dinner party more like a few old duffers slouching around my old oak table woofing down Toad-in-the-Hole!

Went down well though I have to say, the sausages were super, very meaty with lots of cracked black pepper, the batter which held the snorkers rose beautifully, reminding me of something Greek or something. But this was English food at its plainest tastiest best.

As for the veggies, I plumped for steamed Sweetheart cabbage, which I dressed with pepper, salt and butter and jacket potatoes oozing with more butter. Now the wet accompaniment was a big jug of Rich Onion sauce. I really went to town on this, sweating lots of onions in, yes you've guessed it, butter..Then adding some flour to make a roux. I then poured in water, an oxo cube, oregano, Worcestershire sauce and a huge dollop of tomato ketchup. It brewed for half an hour while I prepared PUD.

As you know I love puds, and I especially love pudding-up friends. So I served my chums sliced bananas on mounds of Cornish Ice Cream with lashings of Butterscotch sauce* and Shortbread fingers.
They were silenced...
I was ecstatic.
Nothing pleases me more than feeding six or four or even just two, because I'm in my element when fussing.

Awful weather today isn't it? Still it is November so what do we expect. Had a natter with the man from SpecSavers and an appointment has been made for next month. Not for Specs but to see if I can carry Contact lenses. I'm really quite excited about this having been a four eyes for forty years, should be quite an eye-opening experience (Sorry, couldn't resist). Anyway the appointment is made.





Butterscotch Sauce Recipe

4oz butter
2oz light brown sugar
2oz dark brown sugar
4tsps cornflour
300ml Single cream


Melt the butter and sugars together over a very low heat.
Whisk the cornflour into the Single cream.
Very very slowly add to melted sugars and butter and then stir like the clappers till smooth and velvety.
Jug up and serve straight away.