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|This is what they should look like!|
I picked one of their simpler recipes for Cooper to make and we made a step-by-step video for you to watch.
We hope you enjoy it.
Oh and don't laugh too hard when you realise Cooper and I thought we were making Buried Treasure and not Berried Treasure!Oh and we forgot to put the butter in the pan too. Whoops! it was still good as a golden syrup coated muesli.
A simple & quick dessert of layered rice pudding, fruit and a crunchy muesli topping.
- 25g butter
- 2 tbsp golden syrup
- 100g muesli
- 411g tin (approx) apricots, drained and chopped
- 425g tin (approx) rice pudding
- 410g tin (approx) strawberries, drained
- 300g tin (approx) raspberries, drained
1. Slowly melt 25g butter with 30ml (2 tablespoon) golden syrup in a pan. Add 100g muesli, mix and set aside to cool. The original recipe called for 1 tbsp of syrup, but we felt it needed more. 2. Divide all the chopped apricots (from a 411g can) evenly between 4 glasses or sundae glass. Cover each apricot layer with a tablespoon of rice pudding from a 425g can. 3. Add a layer of drained strawberries (from a 410g can) followed by a tablespoon of rice pudding. Then add 1 x 300g can drained raspberries, followed by a layer of rice pudding. 4. Divide the muesli topping evenly between the four glasses. Serve immediately.
Yield: Serves 4
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Disclosure: This is a sponsored post for Canned Foods UK, I was not required to write a positive review and any opinions expressed are my own.