I just had my first “speed workout” since the 17th of December…It was only 35min with 15min of Fartlek but it was the highlight of the year so far. I felt surprisingly good so I am bloody happy. Nothing felt out of the ordinary so I think I am finally getting to the point where I can train properly, after my 60min on Saturday and then today things are looking up. The picture is me trying to fly while I was back home over summer break, I am fizzing about going home. I really need to get a new camera so I can post some pictures of what I make.
I have been wanting Butter Scotch pudding for ages now and I finally got around to attempting it. I couldn’t find a recipe like mum used to use which was a pity, instead I made my version of ginger cake and covered that in a butter scotch sauce I made. I got the recipe for the sauce from here, I used the recipe in as much as I used the same ingredients and process.
For the Ginger Cake:
Rye Flour
Oat Flour
Baking Soda
Baking Powder
Ginger Powder
Salt
Dark Molasses
Egg
Water
It’s a bloody basic thing to make to be honest; you just put enough of everything into a bowl to get a classic cake batter and adjust to taste. If you’re going to make lots of sauce I wouldn’t advise making it very sweet, mine was almost savory and it complimented the sauces sweet taste. I threw everything together then put it in the oven at 180C for about 25min, use the knife coming out clean trick.
Whilst the cake was cooking I made the sauce, all it needs is brown sugar, cream, and butter. I pretty much melted some butter over a low heat then added some cream and brown sugar. I started out with too little sugar but adjusted it judging by taste and also the colour. Once the sugar had dissolved I turned up the heat and let it simmer, stirring often, until it started to thicken. I wanted a quite runny sauce so I turned it off after it had only just started to properly thicken.
Once the cake had cooled a bit I took it out of the tin, put it on a plate and then to serve I drizzled the sauce over the top. Served warm out of the oven this is an immaculate pudding. The cake recipe doesn’t have much fat in it so it will go dry quickly (I am guessing) if you try this serve it warm from the oven.
