Tuesday, April 11, 2006

What Shall I Make for Easter?

We showed the house again this afternoon.  The people said it was really nice, but no offer.  My mop is quickly wearing out.

A friend from church called this evening to invite our family to have Easter dinner with them.  I told her we couldn’t, since Ed’s parents will be coming, but I told her we would love to have them join us.  I meant the invitation sincerely, but I didn’t expect her to accept, so I was happily surprised when she called to her husband to ask what he thought, and he said it sounded good to him.  I hadn’t put much thought into what we’d have for dinner, since Ed doesn’t eat ham, and his parents like turkey, so we always have the same thing.  Now, we’ll have a small crowd, and it is much more interesting.  They have two sons, one slightly older and one slightly younger than T., so I figure I will set up a card table for the kids, and the adults will fit around our table.  Our friends will bring the ham, and Ed will make a turkey, but I will need to come up with some side dishes and desserts!  I think a bunny cake would be fun, and maybe a trifle?  I’d love some recipes or suggestions!

5 comments:

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Cherrypie said...

I like making Wellington Fudge with pink custard when I have friends round. It's basically a warm sticky chocolate sponge with a really delicious gooey sauce. You can make it in advance ( it's a doddle) and just need to bung it in the oven for 30 minutes. Perfect to put in while you eat your main course.

Sounds like you'll have a lovely Easter x

Cherrypie said...

Wellington Fudge ( in English, sorry I don't know the cup conversions) Serves 6 ( yeah! right! I'd double it)

Oven gas mark 4/180C. Butter a 2L round pudding dish ( I use a casserole).

150g plain flour
2tsps baking powder
1/2 tsp bicarbonate of soda
1 tsp chilli powder ( optional but good)
200g caster sugar
50g best quality cocoa
125ml milk
1 tsp vanilla extract
60ml corn oil
100g soft dark brown sugar
175ml boiling water
60ml dark rum( optional but wickedly good)

In a large bowl, combine flour, baking powder, bicarb, pinch of salt, cinnamon, chilli caster sugar and half the cocoa. Beat the milk, vanilla and corn oil together and pour into dry ingredients. Mix to make a smooth batter and spoon into pudding dish.

Mix remaining half cocoa and dark brown sugar, sprinkle on top of the cake batter in the dish. I do all this well in advance and then just as we sit down to our main course, I boil the kettle and pour 175ml over the the cocoa and sugar topping and add the rum. Bung in the oven for 30mins. The top will be a bubbly chocolatey sponge, the underneath will be a wobbly, fudgey liquid. it's magic. Either turn it out upside down on spoon it out. Serve with pink custard ( I just add cochineal) or vanilla ice cream.

Have a very Happy Easter, Melora xx

Melora said...

Cherry Pie,
That looks Delicious! I was momentarily stumped by the measurements, but my Fannie Farmer cookbook has a table for conversions in the back. We'll find out if I can do the conversions correctly! Thank you.