I keep meaning to say, thank you so much to everyone that commented on my giveaway post. It’s so good to get feedback and know what sort of thing people like to see.
Two of the suggestions were more recipes and (very flattering, thank you!) more pictures of me… really?!
So because I’m an obliging kinda gal, both are in this post. Two for the price of one, if you like 🙂
First up, my ugly mug:
Yesterday wasn’t just about health food shop greed, I actually bought that lovely top too, from a really nice independent shop. It’s not something I’d normally go for but I love it – and just hope we get some warm enough weather to wear it.
Sorry for the rubbish picture, it took ages just to get that. I officially suck as far as taking pictures of myself goes 🙂
And talking about recipes, can I tempt you with some of this?
What about this?
That’s more like it 🙂
When I was growing up, my mum, who’s the best cook I know, used to make family roast dinners every week, usually with a seasonal pudding. I remember asking what a bowl of batter was and being told it was potential pudding. It took a good few years before I realised what she meant and stopped asking her to make “potential pudding” 🙂
One summer, she made gooseberry fool. Light, fluffy, fruity and delicious. I haven’t had it since, except for a nasty supermarket version, but when my dad said, a few weeks ago, that he had a bushful of gooseberries that needed eating, I knew what I wanted to do with them.
On Sunday, I had the chance to make a fool out of myself… or rather, to make a fool out of them, as I was invited for dinner at my friend’s. There are loads of ways to make gooseberry fool, with whipped cream, custard, yoghurt, or a combination of them all, but this is my version. It’s gluten-free, dairy free and vegan.
Gooseberry fool (serves about 4)
55g caster sugar*
1 can half-fat coconut milk
100ml milk (I used Kara coconut)
70g caster sugar*
I think this would also be great with any soft summer fruit – strawberries, raspberries and gooseberries with the coconut custard would be amaaazing. But as it’s vegan and delicious, I’m going to ask lovely Katie if she’d like to include it on her round-up of vegan desserts… and while I’m at it, I’m going to submit it to the just-as-lovely Amy’s great Slightly Indulgent Tuesdays too…
Do you get the impression I was quite pleased with this?? 🙂
Have you ever had fruit fool? What’s your favourite summer pudding?
*Edit – I meant (and forgot) to use coconut instead of caster sugar for this, so I could include this recipe in another link-up! It’s lovely Ricki’s Wellness Weekends at Diet, Dessert and Dogs. Recipes can’t contain refined sugar – but if you do do the swap, I reckon this would count… 🙂