Queen of Puddings

5 ProPoints per Serving

Queen of Puddings

Serves 4

  • 4 Slices Bread
  • 250ml Milk
  • 25g Spread
  • 20g Sugar
  • Zest of 1 Lemon
  • 2 Eggs
  • 100g Strawberry Jam
  1. Preheat the oven to gas mark 4 (180c)
  2. Make the bread into breadcrumbs
  3. Pour the milk into a pan and bring to the boil. Remove from the heat.
  4. Stir in the breadcrumbs, spread, 10g of the sugar and lemon zest. Set aside for 20 minutes
  5. Separate the eggs. Beat the yolks into the crumb mixture and spoon into an ovenproof dish.
  6. Bake for 25-30 minutes
  7. Place the jam in a pan and heat for 30 minutes. Pour over the baked pudding base.
  8. Whisk the eggs whites until stiff and whisk in the sugar until thick and glossy
  9. Spoon over the jam and bake for further 10 minutes

Pan-Fried Curried Cod

5 Propoints per serving

Pan-Fried Curried Cod

Serves 2

  • 3tbsp Mild Curry Powder
  • 2 Cod Fillets (200g Each)
  • 1tsp Butter


  1. Sprinkle the curry powder with salt and pepper over a plate
  2. Roll the cod fillets in the powder, patting until they are covered
  3. On a high heat add the butter and some olive oil
  4. Place the fillet in the heat and keep spooning the hot oil over it
  5. Fry for 2-3 minutes each side

Chicken in a Tomato and Chorizo Sauce

9 ProPoints

Chicken in a Tomato and Chorizo Sauce

Serves 4

  • 4 Chicken Breasts
  • 75g Chorizo
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 Garlic Clove
  • 400g (Can) Chopped Tomatoes


  1. Brown the chicken for 5 minutes then remove
  2. Fry the chorizo, peppers and garlic together for 3 minutes until the peppers start to caramelise
  3. Add the tomatoes to the pan and bring to a simmer. Return the chicken and simmer for 10 minutes

Molten Chocolate Cupcakes

8 Propoints Eah

Molten Chocolate Cupcakes

Makes 10

  • 175g Butter
  • 175g Caster Sugar
  • 3 Eggs
  • 250g Self Raising Sugar
  • 3tbsp Cocoa Powder
  • 175g Plain Chocolate


  1. Preheat the oven to Gas Mark 5 (190c). Line a muffin tin with baking paper
  2. Cream the butter, caster sugar, eggs, flour and cocoa powder. Beat together until smooth
  3. Spoon half the mixture into the paper cases
  4. Place a piece of chocolate into the centre of each cakes
  5. Spoon the rest of the mixture on top
  6. Bake for 20 minutes

Best served warm

Beef Casserole with Beer

6 Propoints per Serving

Beef Casserole with Beer

Serves 6

  • 700g Stewing Steak
  • 1 Onion
  • 1 Clove Garlic
  • 500ml Light Ale
  • 1 Beef Stock Cube
  • 2 Bay leaves
  • 500g Carrots
  • 2 tbsp Cornflour
  • 1 Small Baguette
  • 1 tbsp French Mustard


  1. Preheat the oven to Gas Mark 2 (150c)
  2. Fry the beef over a high heat until browned all over
  3. Transfer to a casserole dish
  4. Fry onions until soft and add garlic for a further minute. Add to the meat
  5. Heat the ale until simmering and add the stock cube, bay leaves carrots and 100ml
  6. Cover and cook for 2 hours 30 minutes
  7. Mix the cornflour with 3tbsp of water and sit into the casserole. Remove bay leaves
  8. Cut the baguette into 6 thick slices. Spread over the mustard
  9. Arrange on the top of the meat and return to the oven for 30 minutes

Leek and Bacon Tarts

12 Propoints each

Leek & Bacon Tarts

Make 8


  • 275g Plain Flour
  • Pinch Salt
  • 175g Butter
  • 2 Egg
  • 25ml Water


For the Filling

  • 225g Bacon
  • 4 Leeks
  • 6 Eggs
  • 115g Cheese
  • 1tbsp Mustard
  • Pinch Cayenne Pepper


  1. Sift the flour and salt into a bowl and rub in the butter with your fingertips until it resembles breadcrumbs
  2. Add the eggs and the water and combine, wrap in clingfilm and chill for 30 minutes
  3. Preheat the oven to Gas Mark 6 (200c)
  4. Roll the pastry thinly and line the tartlet tins. Prick the pastry
  5. Bake blind for 15-20 minutes
  6. Fry the bacon until crisp.
  7. Add the leeks and cook for 3-4 minutes
  8. In a bowl beat the eggs , cheese , mustard cayenne pepper and season. Add the leeks and bacon
  9. Pout the filling into the tartlet tins and bake for 25-40 minutes