RSVP Magazine

#EATEASY: Yvonne Connolly Talks Boost Juice, Sticky Toffee Pudding And Her Eatery Of The Month

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There’s nothing quite like good old-fashioned comfort food to make you feel better when you’re sick. This month, Yvonne shows us how to make the ultimate Sticky Toffee Pudding, and shares a quick, easy and delicious juice recipe to give your immune system a much-needed boost.

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Since my last column I’ve been back to LA with my boyfriend for the Creative Arts Emmy Awards. He was nominated in the cinematography category, but it didn’t go his way unfortunately. With no win this time and a Bafta nomination under his belt also, I’ve told him to go straight for an Oscar the next time! We had an amazing time there despite the fact that I picked up the flu. It’s proving very difficult to shake, and as I’ve lost my voice, I’ve had to cancel work commitments. I did however manage to drag myself out of bed to collect the award for “Celebrity Mother of the Year”. I was very proud to receive it and am extremely grateful to everybody who voted for me. Thank you!

 

EATERY OF THE MONTH

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I finally got to try Luna on Dublin’s Drury St, where I sat close to the open kitchen and watched the chefs serve some of the most interesting, tastiest food I’ve had in a long time. I now know why it was voted restaurant of the year 10 months after it opened. Think 1950’s Italian-American super slick diner with a sophisticated Campari bar where the waiters are decked out in tailored red suit jackets. For a special occasion I can’t recommend it enough.

 

BOOST JUICE

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With no appetite while sick, I’ve been using my juicer a lot. Here’s a great immune-boosting recipe. 

INGREDIENTS

2 apples

5 carrots

1inch (2.5 cm) piece of ginger root

1/4 lemon, peeled

 

TERRIFIC TOFFEE PUDS

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We’ve just celebrated my daughter Ali’s 11th birthday. As she’s a doughnut lover, my first stop was Aungier Danger in Dublin. I then bought spray paint, cardboard and a Styrofoam ball in the art and craft shop as well as some long skewers from the supermarket. With the addition of candles, sparklers and well placed, tiered doughnuts, we had a simple alternative to a birthday cake. There’s only one thing Ali loves more than doughnuts: my Sticky Toffee Pudding, which I made last year for her birthday. Serve with custard for the ultimate comfort food.

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INGREDIENTS – PUDDING MIX

55g/2oz butter (plus extra for greasing)

170g/6oz demerara sugar

1 tbsp golden syrup

2 tbsp black treacle

200g/7oz self-raising flour (plus extra for flouring)

200g/6oz dates (pitted)

290ml/10fl oz boiling water

1 tsp bicarbonate of soda

1 tsp vanilla extract

INGREDIENTS – SAUCE

110ml/4 fl oz double cream

55g/2oz butter

55g/2oz dark muscovado sugar

2 tbsp black treacle

1 tbsp golden syrup

METHOD – PUDDINGS

1. Preheat oven to 200C/400F/gas mark 6. Grease and flour six pudding moulds.

2. Place dates in boiling water for 10 minutes, then blend to a smooth consistency with a hand blender or liquidiser.

3. Cream butter and sugar until pale and fluffy.

4. Add the golden syrup, treacle and eggs a little at a time and blend until smooth.

5. Add flour and blend until well combined.

6. Add the bicarbonate of soda and the vanilla to the date purée, then add this mixture to the pudding batter.

7. Half fill each mould allowing mixture to rise.

8. Bake for approx. 20 mins. When ready, the top should be springy and golden brown. An inserted skewer should be clean when removed from the pudding mix. Allow to cool.

METHOD – SAUCE

1. Heat all of the ingredients in a saucepan until boiling.

2. Set aside some for pouring and dip each individual pudding in the sauce to coat before serving.

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