At some point, I’m going to have to admit it. My idea of a great weekend consists of some part of it being slightly fuzzy, in this slightly happy state of yeah.
Am I making sense?
Like when you’re trying to put on your 4-inch heels and realising you’ve been trying to put right to left for the past 5 seconds…and then just having a small laugh to yourself, and going yeah.
Or when lunch consists of fried rice and fresh mango. Yeah.
Left your cell phone on the charger at home, on the bed. Yeah.
Walked out of the store without taking back your credit card and the new necklace you just bought. Yeah.
Store assistant rings your mobile phone 8 times and you can’t answer because you don’t have your phone. Yeah.
The whole house smells like toffee and butter. So does your hair. Yeah.
Gym at 4pm…errrr…yeah?
You get my drift. It’s like when you’re almost unfazed by anything because there’s a slight cloud of something which is almost making everything seem fairly ordinary. Yeah.
Can we just apply this to all the things that try to get us down? The things I stress about on a daily basis when there are 1000 things way more important happening concurrently? I need to prioritise the things that I place importance on and remind myself that some days, like today, it’s really liberating to say “big fat hairy deal”.
I hope you’re having a hazy, good day. I know I am. And I smell like toffee!
Toffee Pudding with Ginger and Chocolate (adapted from Best Desserts by The Australian Women’s Weekly)
3 3/4 cups dates, pitted
3 cups hot water
2 tsp baking soda
2 3/4 cup GF flour blend
1/4 cup GF oat flour
3 1/2 tsp baking powder
185g butter, unsalted and softened
1 cup brown sugar
1/2 cup crystalised ginger, chopped finely
3/4 cup dark chocolate, 55% and above, chopped roughly
1) Preheat oven to 175°C. Line a large rectangle tin, roughly 35 x 25cm, with parchment.
2) In a large pot, bring the dates and hot water to a boil. Turn off the heat and add in the baking soda. Allow to stand for 5 minutes before whisking to break up the dates.
3) In the bowl of a stand mixer, cream the butter and the sugar until lightened in colour. Add in the eggs one at a time and mix well. Mix the flours and baking powder in a separate bowl. Add the dates and flour mix into the creamed mixture alternately, starting and ending with the flour.
4) Pour the mixture into the prepared pan and sprinkle the ginger and chocolate all over the top. Bake for 60-70 minutes or until a skewer inserted comes out clean. Serve warm with butterscotch sauce.
250g butter, unsalted
2 cup brown sugar
2 cups heavy cream
1) Place all the ingredients in a large pot and simmer until all the sugar had dissolved and butter has melted. Allow to simmer further for 3-4 minutes. You may stir the mixture to quicken the cooking process. Allow to cool slightly before serving with pudding.