I recently made this Caramel Popcorn for an after school treat for Poppy, after posting on my Instagram page I got so many requests for the recipe, so here it is! It is so easy to make, and it's one of the few recipes I don't cook with the children as the caramel gets very hot and can burn badly. This popcorn would be fantastic as party favors or Christmas gifts. Enjoy.
What you'll need:
2 tablespoons vegetable oil
1/2 cup popping corn
1/4 cup honey
1/4 cup golden syrup
1 cup caster sugar
100g butter, chopped
What to do:
Heat oil in a large saucepan over medium heat. Add 2 corn kernels. Oil is hot enough when corn turns slowly in a circle. Add remaining corn kernals. Cover with a tight-fitting lid. Shake saucepan gently when corn starts popping. Remove from heat when corn stops popping. Transfer to a bowl. Discard unpopped corn.
Place honey, golden syrup, sugar and butter in a saucepan over low heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Boil, without stirring, for 5 minutes or until light golden. Working quickly, pour mixture over popcorn. Stir to combine. Spoon onto pans lines with baking paper. Set aside to cool completely. Break into pieces.
Tonight my girl is five, in the morning she will be six.
Every thing we did today I said "This will be the last time you go to the park as a five year old"... "this will be the last time I dress you as a five year old...." and tonight when I kiss her good night it will be the last time I kiss her as a five year old.
You are currently picking some nail polish you think will be fitting for your first day as a six year old, yellow and blue is what you have decided. "Perfect for a sunny day" you say, perfect for my perfect girl.
Where did the time go? My beautiful grown up girl, the time has gone in a flash. I look forward to seeing what your sixth year has to bring.
Pumpkin scones was the first on my list of things to cook these school holidays. We had pumpkin that needed using up and they bake quickly which is perfect for "Staaaaaarving" little helpers.
When baking at our house I usually break the measurements down into three so everyone can have a turn at pouring in the milk or flour, mixing a little bit and generally making a mess.
Poppy was on cutting duty and I find a thick wine glass works best as the stem works as a good handle. Rory and Alexis had the job of lining up and counting the scones.
Then of course there is always plenty of willing taste tester.
So here is my easy and delicious pumpkin scone recipe for you to enjoy....
What you'll need:
600g Pumpkin, seeded, peeled, coarsely chopped
3 cups self-raising flour
Pinch of salt
60g chilled butter, cut into 1cm pieces
1 cup buttermilk
What to do:
Cook pumpkin in a saucepan of boiling water until very tender. Drain. Mash until a coarse puree forms. Set aside to cool.
Preheat oven to 240°C. Line a baking tray with baking paper. Combine the flour and salt in a large bowl. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Add pumpkin and buttermilk. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just starts to hold together. (Some pumpkin is watery than others, so you may need to add more flour if your dough is too wet)
Turn the dough onto a floured surface and gently knead until smooth. Use your hands to press out the dough until about 2cm thick. Use a round 5.5cm pastry cutter to cut scones from the dough. Place on the prepared tray. Bake for 12 minutes or until golden and scones sound hollow when tapped on the base.
I would love to hear what you're baking these school holidays.