Mars Bar Sauce for Pancakes

Mars Bar Sauce for Pancakes

With Pancake Day only a few days away I thought I would post a recipe for my favourite pancake sauce...Mars Bar Sauce! Everybody loves this sauce and it's so simple you don't really need a recipe. All you need to do is melt 1 chopped up Mars Bar with 100ml double cream per person and you have an indulgent chocolaty sauce for your pancakes. So, for four people melt 4 Mars Bars with 400ml of Double Cream (I use a suacepan but you could probably do it in a microwave if you are careful). A knob of butter at the end makes the sauce nice and glossy.

You can either roll the pancakes up and eat with your hands or as I prefer to do eat them flat with a knife and fork and savour every mouthful.

Handy Pancake Hint: Use Asda's clever pancake mix-o-meter to accurately calculate how much batter you need to make pancakes for all your family. For these Mars Bar pancakes I allow 2 per person ...that's all your body can take!

Giveaway: Abra-ca-Debora Pancake Hamper

Abra-ca-Debora Pancake Hamper

Pancake day is a week today! To celebrate I have this fabulous pancake hamper from Abra-ca-Debora  to giveaway to one Jam and Clotted Cream reader.

The pancake hamper contains:
2 x packs of pancakes
2 x Green and Blacks Chocolate
1 x Golden Syrup
1 x jar of Ginger Curd
1 x Lemon
1 packet of Golden Caster Sugar

To enter:
To win the pancake hamper prize all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only

For more information on how to enter blog giveaways using Rafflecopter please see this short video.

Please remember you need to complete the mandatory entry first - which is a blog comment.

Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this. a Rafflecopter giveaway

Giveaway: Afternoon Tea for Two has given the readers of Jam and Clotted Cream a chance to win an afternoon tea for two at one of 70 venues across the UK, from the Scottish Highlands to Jersey!

A fab Mothers Day present don't you think!

To enter:
To win the afternoon tea for two prize all you need to do is;
1. Complete the Rafflecopter widget below to verify your entries
2. Entries can be via blog comment, Twitter, Facebook etc
3. UK entrants only

For more information on how to enter blog giveaways using Rafflecopter please see this short video.

Rafflecopter will tweet, like and follow on your behalf. For information on finding the URL of your tweet please see this.
a Rafflecopter giveaway

Slow Cooked Minced Lamb with Feta

Slow Cooked Minced Lamb with Feta

I have to admit that I've struggled with lamb in the past, especially when I was pregnant. It was the smell that put me off - it was too lamby! (sounds bonkers).

However I've made a conscious effort to embrace it and this slow cooked lamb mince recipe is beautiful. The kids loved it, hubby loved it and I loved it. It was so good I'm doing it again next week.

I served this with some pasta. However I'm tempted to try cooking the pasta in the slow cooker next time, along with the sauce - you can add it during the last 30 minutes of cooking. I'll let you know how it turns out.

I crumbled over some feta on serving but grated cheddar would be fine too.

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Slow Cooked Lamb Mince with Feta
A beautiful tender lamb dish
  • 2 Garlic Cloves, sliced
  • 1 Onion, finely chopped
  • 1 TSP Dried Mint
  • 1 TSP Dried Oregano
  • 1 TSP Dried Chili Flakes
  • 800g Lamb Mince
  • 2 TBSP Cranberry Sauce
  • 2 TBSP Worcestershire Sauce
  • 2 TBSP Caramelised Onion Chutney
  • 2 tins Chopped Tomatoes
  • Seasoning
  • 150g Feta, crumbled
Step 1: Heat oil in frying pan and gently fry onions, garlic, mint, oregano and chili. Add lamb mince and brown. Drain off excess fat.Step 2: Put lamb mixture in slow cooker with all other ingredients and cook on low for 8 hours. Serve with feta.

Prep time: Cook time: Total time: Yield: 6 portions

Meal Plan 24th February - 2nd March 2014

We've had a really nice half term and I'm not looking forward to the back to school/work routine tomorrow. The kids have been playing in our new garden, building dens, watching the lambs in the field and planting herbs in our new herb border.

I've been cooking and baking LOTS, which I love and getting all those niggly moving house jobs done like putting up pictures - with hubbys help! Generally we have just had a really chilled out, pottering kind of week, with a few trips out with the kids.

This weeks meal plan is a low faff affair to break us gently back into the school, clubs and work regime. What are on your meal plans this week?

Monday 24th February
Spagehtti Bolognese

Tuesday 25th February
Sausages, Wedges and Beans

Wednesday 26th February
Garlic Cream and Bacon Pasta

Thursday 27th February
Chicken Kievs with Vegetable Rice

Friday 28th February

Saturday 1st March
Mushroom Carbonara

Sunday 2nd March
Quick Chilli with Rice

Foodie News February 2014

I’ve had some lovely products drop through my letterbox in the last few weeks so thought it was about time I gave you a quick round-up of some my favourites.

Barbers 1833 Vintage Reserve Cheddar 

I was lucky enough to be the recipient of a lovely hamper from Barbers 1833 Vintage Reserve Cheddar. I used the ingredients to make macaroni cheese - one of my favourite comfort foods. The cheddar has a wonderful distintive nutty taste with a great depth of flavour.

The Barber family have been farming and making cheese at Maryland Farm in Ditcheat, Somerset since 1833. In the early days, milk from the farm was sold locally and the cheese made was used to feed the family and farm workers.As time went on, the milk needed to make cheese increased and soon the family were buying milk from neighbouring farms as well. Today the Barber farms comprise 2500 acres of prime Somerset dairy land and are home to some 2,000 dairy cows. Follow on Twitter @Barbers1833

Dodo Chilli Dipping Sauce
We tried this with my Slow Cooker BBQ Pork and it was a huge hit with the adults.  It has a lovely deep flavour without the nasty aftertaste that some chilli sauces leave and would work equally well as a dip for tortilla chips and crudités.  Follow the makers of the sauce @MaritiusFoods on Twitter

Tate and Lyle Golden Syrup
Golden Syrup in a new style squeezy bottle. Just the right size for the kids to squirt on their breakfast pancakes without any help from Mum or Dad!....I’m not sure that this is entirely a good thing as half the bottle went in one sitting. But I can safely say they enjoyed it.

deSian authentic thai sauces
Some fab thai stir fry pastes arrived all the way from Bangkok. We tried the …..with a prawn and beansprout stir fry. The flavours were much richer and more authentic than the usual packet stir fry sauces that you get in the supermarket.  Looking forward to trying the other samples!

Rosehips on a Kitchen Table: Seasonal recipes for foragers and foodies (Carolyn Caldicott)

A mixture of old fashioned recipes and tips for cooking with seasonal ingredients sourced from the hedgerows. The recipes utilise foraged ingredients such as elderberries, rosehips and nettles as well as tips for dealing with gluts of fruit and veg.

To order the book at a special discount price of £7.99 Jam and Clotted Cream readers can telephone 01903 828503 or email quoting reference APG97.

During the half term holidays I’m hoping to try some of the recipes out with the kids so watch this space. You can follow the publishers of Carolyn’s book on Twitter @Frances_Lincoln

New York Bakery Co Mini Bagels
New York Bakery Co introduces its brand new range of mini bagels in three exciting flavours, best-selling Plain, sweet Cinnamon & Raisin and the new Duo – 50% wholemeal and 50% white flour.

New York Bakery Co makes all of its bagels the authentic NY way by boiling them before they are stone-baked, making them soft on the inside with a deliciously chewy crust.  These are perfect as an after school snack for the kids. New York Bakery Co’s Mini Bagels cost from £1.60 per eight pack and are available in Tesco from the end of January.

To all the lovely food companies, publishers and PR’s who send me samples and books to review – please note I have recently moved house. Drop me an email and I will send out my updated blog media kit with new address details.

Banana and Maple Syrup Loaf Cake


Between Lowen, Rory and their friends who were round to play, this Banana and Maple Syrup Loaf Cake was gone in one afternoon. Notice that I've use Maple Syrup AGAIN! I can't get enough of the stuff and have been putting it in and on everything I possibly can in the last few weeks.

I had some samples of Clarkes Maple Syrup sent to me a while ago and for this cake I used their vanilla maple syrup. It gave the cake a wonderful depth of flavour but ordinary maple syrup would be fine ...or even golden syrup. You could also add in a handful of chocolate chips or some nuts too but my kids like it plain so I left it without any extra adornments.

This turned out to be the perfect baked treat for a sunny half term afternoon in the garden, with a cold glass of milk alongside. Yum was the verdict from the kids.

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Banana and Maple Syrup Loaf Cake
A great cake for using up black banana's
  • 120g Butter, softened
  • 140g Caster Sugar
  • 2 Eggs, beaten
  • 8 TBSP Maple Syrup
  • 150g Plain Flour
  • 2 TSP Baking Powder
  • 2 Black Banana's, mashed
Step 1: Preheat oven to 180c and line a loaf tin.Step 2: Cream together butter and sugar, beat in the eggs and syrup then fold in the flour and baking powder. Finally stir in the mashed banana's.Step 3: Put mixture into tin and bake for 45-50 minutes until a skewer comes out clean. Cool then remove from tin.

Prep time: Cook time: Total time: Yield: 8 slices

Slow Cooker Maple and Raisin Porridge

Slow Cooker Maple and Raisin Porridge

This Slow Cooker Porridge is AMAZING. I used 1 cup of whole oats to 4 cups of semi skimmed milk (you could use full fat milk for an even creamier version) and left it on low overnight .....the result was divine. The smell on waking was worth it alone but what  I really enjoyed was the crusty bits that had formed around the edge of the slow cooker pot.

Slow Cooker Maple and Raisin Porridge

I added some maple syrup and raisins to the porridge and a dash more milk to everyone's bowls (the amount served 4 easily) and we gobbled it up in no time. So comforting on a cold winters day.

Slow Cooker Maple and Raisin Porridge


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Slow Cooker Maple and Raisin Porridge

A creamy porridge cooked overnight in the slow cooker
  • 1 Cup Whole Oats
  • 4 Cups Milk
  • maple syrup, raisins and extra milk to serve
Step 1: Preheat the slow cooker on low.Step 2: Before you go to bed put in the oats and milk then leave on a low setting overnight (about 8 hours).Step 3: Serve with Maple Syrup, Raisins and extra Milk.

Prep time: Cook time: Total time: Yield: 4 bowls

Pin the Slow Cooker Porridge for later...

Slow Cooker Maple and Raisin Porridge

Slow Cooker Porridge


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Meal Plan 17th - 23rd February 2014

Its half term .....woohoo! We are all very much looking forward to spending a week off work/school in our new house but I just hope the weather improves a bit so we can get out for some walks on the beach....we have to be due the driest and hottest summer on record after the winter we have had!

Owing to having a bit more time on my hands I'm hoping to try out lots of new recipes this week and do some more blogging including posting a recipe for Slow Cooker Maple and Raisin Porridge (amazing) and these is also a fab Pancake Day Giveaway to come too.

Here is this weeks meal plan.

Monday 17th February
Leftover Chilli Pasta Bake with Veg

Tuesday 18th February
Prawn Stir Fry  - something along the lines of this

Wednesday 19th February
Slow Cooked Lamb and Macaroni

Thursday 20th February
Leftover Slow Cooked Lamb and Macaroni

Friday 21st February
Chicken Korma with Rice and Naan

Saturday 22nd February
Chicken and Bacon Carbonara

Sunday 23rd February

Slow Cooker BBQ Pork

Slow Cooker BBQ Pork

Wow this was good. 8 hours on low in the slow cooker and the pork was meltingly tender and just pulled apart with a fork. I made the BBQ sauce myself using vinegar, ketchup, brown sugar and some spices but you could always use a ready made jar of BBQ sauce if you preferred.

I served this with  rice, peas and some sour cream and chilli sauce on the side. The kids ate the lot which is a good measure of success and it will be featuring again soon.

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Slow Cooker BBQ Pork
Meltingly tender BBQ pork made in the slow cooker
  • 500g Pork Tenderloin, sliced into 2cm chunks
  • 3/4 cup Ketchup
  • 1/4 cup Cider Vinegar
  • 3/4 cup Water
  • 1 TSP Smoked Paprika
  • 1 TSP Dried Mustard Powder
  • 1/2 TSP Cumin
  • 2 TBSP Worcestershire Sauce
  • 1 TSP Chilli Powder
  • 1 TBSP Brown Sugar
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, sliced
Step 1: Switch on slow cooker to LOW.Step 2: Place the sliced pork in the slow cooker.Step 3: Mix together all the other ingredients in a bowl then pour over pork. Cook on low for 8 hours.

Prep time: Cook time: Total time: Yield: 4 servings

Who Knew You Could Juice A Parsnip?

Who knew you could juice a parsnip? I didn't until this fab Phillips Avance Juicer turned up for review along with the Juice Master recipe book by juicing  'guru' Jason Vale (I have to admit I'd never heard of him before but apparently he is a god in the juicing world).

This juicer retails at £199 (Argos) and is the one that Jason recommends in his latest juicing book. It's super easy to put together and more importantly only takes 5 minutes to clean. A big problem with older style juicers (and one of the main reasons that put me off buying one before) was the palava of taking them apart and cleaning all the separate fiddly bits, but with this one there is minimal faffing. You can even use the pulp waste to make cakes – something I will be trying soon.

The book accompanying the juicer came with plenty of recipes but instead of following them to letter I used them as inspiration. My favourite combo so far has been Orange, Pear, Carrot and Ginger Juice but I’m looking forward to experimenting with other flavour combinations soon. I’m also finding that instead of throwing out slightly past it fruit and veg, I’m juicing them so its definitely cut my fresh food waste down considerably....and if I can start using the pulp waste to make cakes then all the better!

Look out for lots of healthy juice recipes on the blog soon and here is a beginnersguide to juicing from the Foodies100 website.

This is obviously a top of the range juicer but Argos have cheaper options available if your budget doesn't stretch. 

Meal Plan 10th - 16th February 2014

We've been in our new house a week so its time to get back into a routine and start menu planning again. Here is this weeks plan.

Monday 10th Feburary
Slow Cooker BBQ Pulled Pork with Rice and Salad

Tuesday 11th February
Fish Fingers, Chips and Beans for the kids, Spicy Vegetable Noodle Stir Fry for the adults

Wednesday 12th February
Chicken Kievs, Rice and Steam Vegetables

Thursday 13th February
Sausage and Fennel Seed Bolognese

Friday 14th February
Homemade Pizza

Saturday 15th February
Slow Cooker Chilli Con Carne with tortilla chips

Sunday 16th February
Leftover Slow Cooker Chilli Con Carne

Jammy Shortbread Slices

Jammy Shortbread Slices

We've been in the new house almost a week now so I thought it was about time I christened the oven and filled the cake tins again.

These slices couldn't be easier to make and if you have a standing mixer are super quick. All they require is 35 minutes in the oven and voila, some tasty treats for lunchboxes and snack time. I used some homemade raspberry jam as the filling but any jam would do...apricot jam would be good.

I'm off to experiment with cooking porridge in the slow cooker now...will report back soon.

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Jammy Shortbread Slices
A fruity crumbly treat. Perfect for lunchboxes.
  • 300g Butter, softened
  • 120g Caster Sugar
  • 1 TSP Vanilla Paste
  • 1 Egg Yolk
  • 500g Plain Flour
  • 400g Raspberry Jam
  • Icing Sugar
Step 1: Preheat oven to 180c and line a 20 x 30cm tin with baking paperStep 2: Cream together the butter, sugar, egg yolk and vanilla paste in a mixer or by handStep 3: Stir in the flour until you get a crumbly doughStep 4: Press half the dough into the tin, spread the jam on top then sprinkle the rest of the crumbly dough on top and lightly press down.Step 5: Bake for 35 minutes, leave to cool then cut into slices. Sprinkle with icing sugar if desired.

Prep time: Cook time: Total time: Yield: 16 slices

I've Moved!...and some Oat and Choc Chip Cookies

Oat and Choc Chip Cookies

Those of you who follow me on Twitter know that we have been trying to move house for AGES (like on and off for 6 years!)....and it has finally happened WHOOPIE. We have bought a house in the same village in North Cornwall that has acres more space for the kids and a fab kitchen (all important for a food blogger). It has been a long drawn out process that has been going on since last summer....but we got there in the end!

Now that the house move is all done and dusted I really hope to get my blogging mojo back. I have some long overdue reviews pending (including a fab new Phillips Juicer) and lots of recipe ideas whizzing around in my head! I can't wait to get creating in my new kitchen.



The house, although only built 5 years ago needs a lot of finishing off work and the gardens need landscaping...plenty to keep hubby busy. We are also thinking about doing a bit of bed and breakfast when it is all finished, but thats a few years off at the moment.

The week before we moved I had a mammoth baking session using up part used packets of this and that. These cookies were one of the creations and kept us going while we were packing, moving (thankfully only a 2 minute drive from our old house) and unpacking. 

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Oat and Choc Chip Cookies
Chewy Oaty Cookies, perfect with a glass of milk.
  • 225g Butter, softened
  • 225g Caster Sugar
  • 170g Tube Condensed Milk
  • 200g Oats
  • 1/2 TSP Vanilla Extract
  • 150g Milk Choc Chips
  • 150g Self Raising Flour
Step 1: Preheat oven to 180c, 160fan. Line 2 baking sheets with baking paper.Step 2: Cream together the butter, sugar and condensed milk.Mix in the rest of the ingredients.Step 3: Roll dough into 20 golf ball sized balls, place on baking trays spaced well apart and bake for 15 minutes. Allow to cool
Prep time: Cook time: Total time: Yield: 20
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