Celebrate the end of another week with something very simple for dinner - no cutlery needed.
Hot dogs and corn-on-the-cob
They were easily re-heated in the microwave, inserted into buns and drowned in ketchup.
The accompanying corn on the cob was also cooked earlier on - and left in the pan to cool. To heat it up, put a lid on the pan and bring the water to the boil for a minute or so; drain. Smear it with butter and add salt & pepper.
Yesterday I promised a recipe for chocolate croissant pudding. Dark, rich and gooey with a kick - perfect for cold nights, but only for over 18s:
Chocolate Croissant Pudding
100g good quality dark chocolate
142ml carton cream
4 tablespoons brandy
100g caster sugar
pinch of cinnamon
Pre-heat the oven to 180/gas 4 and grease a 2 pint dish. Cut the croissants into strips with scissors and place them in the dish. Melt the chocolate, cream, milk, brandy, sugar, butter and cinnamon together in a bowl over a pan of simmering water. Get another (large) bowl, break the eggs into it and whisk, then pour in the chocolate mixture, whisking until everything is amalgamated. Pour this over the the croissant strips, press them down gently, leave for 10 minutes (if you can), and bake for 30-35 minutes until the top is crunchy and the middle is gooey. Let it cool for about 10 minutes and dust with icing sugar if you want to show off. Or just serve straight away - with cream.