Tuesday, 29 June 2010

Avocado and parmesan fritters and home-made Angel Delight!

Sister #1 came round for a spot of post-work dinner tonight so some very quick simple food using what I had in was the order of the day.

This resulted in some rather tasty avocado fritters followed by butterscotch pudding.

Avocado and Parmesan fritters

Very delicate but tasty fritters and I'm proud to say pretty healthy. An ideal summer supper (especially if you throw in some summer peas or broad beans).

Butterscotch pudding

Fiendishly and deceptively difficult to make but worthwhile. Took me and my sister straight back to the days when Angel Delight was a rare treat!

The recipes:

Avocado and Parmesan fritters (makes 8)

Ripe avocado, diced finely
4tbsp grated Parmesan
275g potatoes, cut into large chunks
2 medium slices, day-old white bread
Clove garlic, crushed
1tsp chilli flakes
1tbsp parsley, chopped
40g polenta

1. Boil the potato until tender, 10-15mins
2. Remove the crusts from the bread and blitz into breadcrumbs
3. When cooked, drain the potatoes and return the colander to the pan over a low heat for a couple of minutes, to drive off any excess water. Then pass through a potato ricer.
4. Cool the potato then add the garlic, chilli, parmesan, egg and parsley and mix well.
5. Add the avocado and season to taste.
6. If the mixture seems very soft allow to firm in the fridge.
7. Once cooled, divide the mixture into 8 and form into patties.
8. Return the fritters to the fridge for up to 3-4h (any longer and the avocado will start to discolour)
9. Put the polenta on a plate and coat each fritter.
10. Fry the fritters in olive oil until golden brown and crisp.

Butterscotch pudding (taken from The Summer Pudding Club Book by Keith and Jean Turner)

Ingredients: (for 2 large portions)
½oz cornflour
250ml milk
Egg, separated
2oz soft brown sugar
½oz butter
½tsp vanilla extract

1. In a large bowl mix the cornflour with a little of the milk to a smooth paste.
2. Bring the remainder of the milk to the boil and then pour onto the cornflour paste, stirring constantly.
3. Return the mixture to a clean pan and simmer for 2-3mins. Remove from the heat for 5 mins.
4. Thoroughly mix in the egg yolk and cook without boiling for 5 mins.
5. Dissolve the sugar in a heavy-based pan and add the butter.
Note: This was really difficult to do without burning the sugar. I wonder if it would be better done adding the butter to the sugar from the start or maybe adding a small amount of water to the sugar...
6. Once the butter has melted, stir into the cornflour sauce along with the vanilla.
Note: I ran the mix through a sieve before adding the egg white.
7. In another bowl whisk the egg white until stiff then fold into the pudding mix.
8. Pour into serving dishes and chill.


  1. Thanks you for the pudding recipe, have never made from scratch, think the kiddies will really like this.

  2. They both look beautiful, ESPECIALLY that butterscotch pudding! I'm going to make courgette fritters soon, so I shall take note of your instructions!

  3. The butterscotch pudding is amazing. I hope yours turns out as well as mine did. The sugar was the real problem.

    I was on a cookery course last week and learnt that because of the crystal size of soft brown sugar you can't easily make caramel as it burns too easily. Exactly what happened to me! I think I'll try using caster sugar next time.

    I'd thoroughly recommend getting the Pudding Club book I got the recipe from.


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