cheap, Danish, Side dishes, vegetarien

Warm Potato Salad – a Great Side Dish (45p per person)

I think I have mentioned a few times that I wasn’t the greatest fan of my mums cooking, however, one thing I remember that she did make exceptionally well, was warm potato salad. I loved the sourness off it, it almost gave another dimension to the dish. It felt lighter than a traditional potato salad.

Therefore, I called her a few weeks ago and got her to email me the recipe she used. However, it was not very precise so, a bit of this and a bit of that. However, this gave me enough to work on. So, for a few weeks, I have been perfecting my warm potato salad and finally found it good enough to give you all the recipe. This is the way I made them for our keyboarder last week.

The boys weren’t convinced about it, but then I assume it is quite an unusual flavour. They both gave them a very good try though. I will be serving them again for the boys as I believe the more times, they get to taste something the more likely they are to get to like it in the end.

Blipper has come such a long way since his little brother was born. When I was pregnant with Flipper, I was so poorly due to Hyperemesis gravidarum that the first 7-8 months I allowed him to live on cereal, pizza and ice-cream. This meant that he really started to dislike trying things. But now 18 months on, and he is amazing at trying new flavours.

The main difference is that I changed the way we serve the food. Instead of serving the food on individual plates I changed it, so all the food is served on big serving platters at the middle of the table, and no alternatives, so what we serve is what there to eat. I believe that when food is served up attractively both adults and kids are more likely to try the food. Since we changed the way food is served Blipper and Flipper seem so much happier at meal times since they don’t have any alternatives. Obviously, there will be times where I serve something different for them both, mainly when I cook something extremely spicy.

Another change I have done, is that Blipper get one day a week where he can choose what we eat, normally Fridays. This week he got to choose on a Thursday as tomorrow is Bank Holiday Friday and Bank Holidays, I like to choose, as it needs to fit in to the rest of our plans.


Warm Potato Salad

Serves 4


800g Small potatoes
6 Spring onions, white and green parts
50g Butter, unsalted
150ml water
2 tbsp Apple cider vinegar (or normal vinegar)
1 tbsp Dijon Mustard
1 tbsp Sugar
2 tsp Salt (1 is for boiling the potatoes)
Salt and Pepper to taste.


  1. Peel the potatoes and halve any that are too big.
  2. Fill up a pot with water and add the Salt then boil the potatoes until just cooked through.
  3. Cut the potatoes into 1 cm thick discs, leave them to cool down whilst preparing the rest of the ingredients.
  4. Now rinse the spring onions and cut them into fine slices. Keep the Green parts aside.
  5. Pour 150ml of water into a pot, then add the vinegar, sugar, salt and the white part of the spring onions. Boil it for 2-3 minutes or until the spring onions are soft. Then add the mustard and butter to the pot and wait for the butter to melt.
  6. Add the Potatoes to the mixture and gently mix the potatoes into the mixture, be careful to not over mix as you don’t want the potatoes to break up. Slowly bring the mixture back up to a gentle boil, before turning it off. The potatoes should be warmed through before turning the mixture off.
  7. Before serving, taste and season with extra salt and pepper if needed then add the green part of the spring onion to the mixture and gentle mix it through.
  8. Serve warm or lukewarm as a side dish to any meat such as Meatballs (frikadelle), Karbonader, pork steaks etc.


Bon Appetite as my grandad would have said.


These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).


Potatoes (£1.00/1000g)x800g = 80p
Spring onions (6 in a bunch)= 55p
Butter (£1.50/250g)x50g = 30p
Tesco Cider Vinegar (£0.80/350ml)x30ml = 7p
Dijon Mustard (£0.55/185g) x 15g = 5p
Sugar (0.69/1000g)x10g= 1p
Cooking salt (£1.10/3000g)x10g= 1p
Salt and Pepper to taste. 2p

Total cost = £1.81
Per portion (£1.81/4) = £0.45 per portion


Beef, cheap, Danish, Meats, Pork

Danish Breaded Meatballs – Karbonader, (57p per meatball)

Not sure we got an expression for it here in the UK, but in Denmark there is certain types of food we call for Grandma Food (Mormor Mad). This is typically traditional Danish dishes that our grandparents used to make or food that the younger generation got a lovely memory of being served as a child.

It’s not a specific meal but loads of different meals and everyone got their own favourites. For me, one of the dishes I remember with great fondness is Karbonader or Danish Breaded Meatballs. It wasn’t my grandma who I remember cooking it, but my lovely Aunt Sonja and my Dads Sister Ingrid. I still can remember visiting my Uncle and Aunt and stepping into the kitchen where a frying pan with Karbonader being cooked and an amazing aroma that came from it. I used to long for the food Sonja cooked and it was always a pleasure to visit, not only for the food obviously but also for the company.

Often when I visited, I would go with my uncle to the farm and see the cows coming in and being milked, it was lots of fun. I remember tasting the fresh milk straight from the cow, it was still warm and delicious! we would be allowed to feed the animals and see how they went from calves to full grown cows; it was an amazing experience. When we were finished being outside, we were starving and ready for dinner time!

I seem to remember that my Aunties Karbonader was served with new boiled potatoes and a delicious brown sauce. However, I also loved when it was served with a warm sweet and sour potato salad. Which is what I served it with for my boys, together with sweet corns, peas and carrots and some pickled beetroots and a lemon wedge.

Most of my meals seems to have sweetcorn, peas and carrots in fairness. Just because I know both boys like those vegetables and therefore will eat them quite happily. I like to ensure that they get enough vegetables as its full of vitamins.

Now, I must add this is probably not the healthiest recipe as its breaded and fried in oil and butter… but please try it as its yummy. I know there is quite a few different recipes for karbonader, however, this is mine. Both Flipper and Blip ate the meat and vegetables, but neither was keen on the potato salad. Luckily, I had a leftover Yorkshire pudding and some garlic bread for them on the side. But at least they tried it.

I make mine a bit smaller than they normally should be, as neither of my boys could eat that much meat and I would struggle as well. Normally its 300g of meat to two kabonader. So Instead of getting five Karbonader out of my 750g meat, I made 7.

Danish Breaded Meatballs (Karbonader)

Feeds 4 -6 adults


750g Mixed Beef and Pork Mince
3 Tbsp flour
2 Eggs
2 Tbsp Oil
2 Tbsp Salted Butter
300 Ml Breadcrumbs (preferable coarse breadcrumbs)
Salt and pepper


  1. Crack the eggs and whisk them in a bowl.
  2. Form the meatballs (if you have bought the beef and pork mince separately, you should mix it together before forming the meatballs).
  3. Season the meatball generously with salt and pepper on both sides.
  4. Then dip the meatballs first in flour then into the egg mixture and lastly into the breadcrumbs. Put on a plate until you have formed them all.
  5. Now heat the butter and oil on a large frying pan, and when warm brown each of the Karbonader for about 1 minute on each side. Then turn the heat down to medium heat and finish cooking them for about 5-7 minutes on each side or until finished. (this depends on the size of the meatballs).
  6. Best enjoyed straight away.

Bon Appetite as my grandad would have said.


These has been based on Tesco’s prices and the basic products where possible (Correct as per April 2019).

I used Aldi’s Mince as they had a combination off both and was reduced. I also use my own breadcrumbs, simply made with any stale bread I got and then kept in my freezer until needed.


Pork mince (£1.99/500g)x375g= £1.50
Beef Mince (£1.49/500g)x375g = £1.12
Flour (0.45/1500g)x10g= 1p
Eggs = 16p
Oil (£3.50/5000)x30ml =3p
Butter = £1.50/250g)x30g =18p
Breadcrumbs (preferable coarse breadcrumbs) (0.80/2)= 40p
Salt and pepper 2p

Total cost = £3.42
Per portion (£3.42/6) = £0.57 per portion


Danish, Pork

Pork with Apples (Æbleflæsk) – comfort food (£2.04 per portion)

It’s autumn and the weather here in the UK is cold and miserable, I’m in need of comfort food. For me, comfort food is not one type of food, it can be any type of food. For me to be comfort food it must make me feel nice, warm and happy and full. It certainly does not need to be complicated cooking, as long as it is tasty I’m happy. Sometimes, I may crave spicy food, other times Danish food, or sometimes something totally different.

Yesterday, I decided to make a traditional Danish dish Æbleflæsk or as I would have pronounced it in my local dialect as a child Æwlflæsk. The reason I suddenly had a craving for this dish was that someone on one of the food groups I follow on the internet asked what she should use her cooking apples for and then this popped to my mind. I knew I had to make it, I could not get it out of my mind. Continue reading “Pork with Apples (Æbleflæsk) – comfort food (£2.04 per portion)”


Burning love – Brændene kærlighed (35p per portion)

No, this is not me declaring my love to my lovely husband. Instead this is a traditional danish meal! Called Burning Love in Danish, or Brændene kærlighed..

During my pregnancy I have been craving a lot of Danish dishes. Unfortunately, I haven’t really been able to cook them. This is the one I especially have been craving.

The fact that I struggled cooking it and eating it, when I tried making it a few months ago, is a totally separate issue.

It went down really well with the husband and ok with “Baby” Blip!!

If you are looking for a healthy meal, then this is definitely not it. But cheap, oh yes!!!

It’s also quickly made!

Serves 4

Make mashed potatoes enough for 4 – 50p


500g cooking bacon -Morrisons 60p

2 big white onions 10p

(Optional Butter 25g – 20p)

Black Pepper 2p

  1. Dice bacon, fry it in the pan to crispy, take out but leave the fat in pan. Add the onions fry not to crispy but until good colour, add the bacon back on. Then add pepper and the butter if you want to.
  2. Serve a big spoonful on top of the mash! Serve with pickled vegetables..

Serve with either pickled cucumbers or beetroots.

For 4 large portions £1.42 (without pickled vegetables). 35p per person. -based on Morrisons prices (2017)

Bon Appetit -as my grandad would say!

Cakes, Danish, Desert

Traditional Danish “Dreamcake”, waiting for Baby to arrive, lets bake and eat cake! (£2.48 for full cake or 28p a piece)

Traditional Danish Cake, Dreamcake from Brovst – Drømmekage Fra Brovst

Yes, I’m still waiting for Baby “Flipper” to make its arrival and I’m getting impatient, only because I really wanted to have a natural birth experience… But unfortunately, it now seems that Baby “Flipper” got other ideas and instead I’ll be induced tomorrow morning, which means no water birth for me. Makes me slightly sad, especially as my birth experience with Toddler “Blip” was rather traumatic.

Believe me, I have tried all the tricks in the book to get this labour started, but no luck. Only thing I keep reminding myself off is as long as the baby is healthy, that is all that matters. Also, at least my nausea and throwing up will be over when he comes into this world. Can’t wait for that.

But, I may just try and see if a walk will do the trick. I kind of invited myself over for a cup of tea at a friend’s place. So, I thought, why not bake a cake firstly it is a horrible rainy day, secondly when it rains there is nothing cosier (hyggeligere as you would say in Danish) than a homemade cake!

This cake, I remember from my childhood, I remember it from going to our neighbours and families houses for tea time and I was served. It was such a treat, as my mum (who I obviously love) would never cook anything this unhealthy! Way too much sugar and white flour! I can still see the face she would make if we got served this, almost of fury… we still ate it though.. My mum always was and still is quite health obsessed, sometimes a bit too much, it doesn’t help that she does suffer from a whole range of allergies, but I still love her – to the moon and back.

Now traditionally, this cake does not have the chocolate in the topping, so feel free to leave it out, I just love it as it reminds me of a giant bounty! Also, you could make it without the vanilla, this is traditionally in the cake but it still taste really nice without it.

This cake makes 9 generous pieces, but is easily doubled. What is important is to use a baking tin with high edges, as the cake raises and when you put the topping on it will fall down the side of the cake if not proper contained. Believe me, I have tried this… Not an experience I would like you guys to try.

A Danish expression says, “By experience you become wise, but seldom richer” which is very true.

Apologies for the quality of the picture, but as I’m taking the cake with me to a friend, I didn’t really want to start cutting into the cake. But this is how it looks before it is cooked.

Now, hopefully, next time I write a blog, it will be with the news of the arrival of Baby “Flipper”!

Dreamcake, Drømmekage fra Brovst

Servings 9, generous portions (Total price £2.48 or 28p per piece)

Baking time approximately 25 min.


100 ml Milk (either whole milk or semi skimmed)
25g Butter (preferable unsalted)
150g Sugar (granulated sugar is fine)
2 Eggs (medium)
125g Plain Flour
1 ½ Tsp baking powder
1 Tsp Vanilla Extract

Cake Topping:
50g Butter
50ml Milk (either whole milk or semi skimmed)
115g Light muscovado sugar (you can use the dark variety as well, makes it taste a bit more bitter)
25g Dark Chocolate (Optional)
100g Desiccated Coconut (unsweetened preferable)


  • Start by turning on the oven to 200C (conventional oven) or 180C (fan assisted oven). Then put some baking paper in a small square baking tin 7”x7” or (18CMx18CM).
  • Add the milk and butter to a small saucepan and warm it up on low heat, until the butter has melted. The mixture should be around 36C warm, so comfortable to touch with your finger. It is important it’s not scolding hot. When melted, turn of and leave.
  • Weigh off the flour and baking powder in a bowl, and leave it ready to mix into the batter.
  • In a bowl add the sugar and the two eggs and with electrical mixers, mix until it becomes a white airy sticky consistency. Then add the vanilla extract and give it another mix.
  • Now, you need to add the flour and baking powder to the egg mixture. For the best result, I would recommend sieving it into the mixture then fold it through as carefully as you can. Try to avoid knocking out too much of the air, when the mixture is almost combined slowly fold in the milk and butter mixture (don’t wash the sauce pan).
  • Make sure there is no flour lumps in the batter, before adding it to your baking tin, and bake for approximately, 20 minutes, or until a knife come out clean if you poke the mixture.
  • Whilst the cake is baking, you need to make the topping for the cake.
  • In the same sauce pan you used for the milk and butter earlier, add the butter, milk and sugar you need for the topping. Then on a low heat, make sure the mixture melts together to one mass (make sure it doesn’t burn), add the dark chocolate (if using it) and stir until melted. Now add the coconut and turn the heat up slightly, cook it through until well combined, you don’t want it runny, but not too set either.
  • When the sponge is baked, take it out of the oven, and turn up the oven with 20 degrees (so 220C conventional oven or 200C for fan oven). Now, spread the topping on top of the cake in an even layer and place it back in the oven for approximately 5 minutes, or until you can see the topping is bubbling all over. It is really important to keep a good eye on the cake at this point in time. You don’t want the topping to burn.  When you take out the cake, the topping will be extremely warm, leave to cool and the topping should become more set, but still nice and moist.

Eat it when cooled, I prefer it with a nice cup of tea – back home, as a kid it would be juice or as an adult properly a strong cup of coffee, but as I live in the UK I prefer it with tea. 😊

The egg, sugar, vanilla mixture
The topping before added to the sponge
The sponge when ready for the topping

Bon appetite – as my granddad would have said


These has been based on Tesco’s prices and the basic products where possible (Correct as per August 2017)

To bring down the price, I find buying the coconut at Asian Grocery stores, is a huge saving. But, used Tesco prices as usual for consistency.

Milk ((£1.00/2272ml) x 150ml) = 7p
Butter ((£1.30/250g) x 75g) =39p
Sugar ((£1.35/2000g)x150g) =11p
Eggs (8p each) = 16p
Plain Flour ((55p/1500g)x125g)=5p
Baking powder 5p
Vanilla Extract ((£1.30/35ml)x5ml)= 19p
Light muscovado sugar  ((£1.50/500g)x115g)= 35p
Dark Chocolate (Optional) ((0.45p/100g)x25p=12p
Desiccated Coconut ((£2.00/200g)x100g) =£1.00

Total price: £2.48  (per piece 28p) 


Cakes, Danish, Desert

Grandmas Apple cake – Traditional Danish cake

Some of you may wonder why I haven’t posted until this afternoon, main reason was that Toddler “Blip” hasn’t been feeling too well this weekend. A “lovely” tommy bug, which I’m praying that I’m not getting. Being 37 weeks pregnant I really do not need that. The husband also wasn’t feeling too well.

Anyhow, today, Monday and Toddler “Blip” seems much much better, but I decided it probably was better to keep him home from nursery today. So, he requested to bake a cake, this definitely indicates he is better. How proud he was when we finished baking that cake!

I have been looking through, some old recipes, I got from my dad, they belonged to my grandma and are mostly written on small random pieces of paper and very few instructions. Therefore, I had to use a bit of my baking knowledge and the memories I got of apple cake. I never met my paternal grandparent as they passed away before I was born. But this type of cake is very popular back home or at least it used to be. I have baked it a few times now and made sure to perfect the recipe.

Really, it’s more of an Autumn cake I would say but you can bake it at any time, served nicely on a lovely plate a cup of tea and with whipped cream, this is so cosy or as you would say in Denmark, it is proper Hyggeligt!

The recipe card said use down fall apples, I think this was meant to be in Autumn, when you collected the apples from the trees and they were a bit bruised etc. I just used some wrinkled apples we had in the fruit bowl, I always seems to end up with some that are a bit wrinkled.

By the way, as you can see the kitchen was a proper mess, why? because, I didn’t follow any of my own guidelines for cooking with a toddler… LoL.. yes, there is a reason I normally follow them. I think that pregnancy is making my brain a bit fuzzy!

Grandmas Apple cake

Serves: 9 pieces


3 apples
1 ½ tbsp cinnamon
2 eggs
125 g unsalted butter
250 g granulated sugar
250 g plain flour
2.5 tsp baking powder
150 ml milk


1 apple
1 tsp cinnamon
1 tbsp granulated sugar


Start by peeling and cutting 3 of the 4 apples into squares, add to a bowl, mix with the cinnamon and leave to the side. Peel and cut the remaining apple in to thin wedges, leave for the top of the cake.

Melt the butter in a pot, whilst melting combine the eggs and sugar in another bowl and mix with a hand mixer until it is a white and airy mixture.

Then mix in the flour (I don’t sieve it), baking powder, milk, and melted butter when all combined you should add the apple pieces. Make sure it is well combined.

Pour the mixture into a baking tray lined with baking paper 9”x9” (23cmx23cm) approximately.  Then add the reserved apple wedges to the top and sprinkle cinnamon and sugar over the top.

Bake for approximately 1 hour at 180C in fan oven or until a knife/skewer comes out clean.

This can be eaten straight away and warm, or you can serve it with whipped cream or I seem to remember it was served with Crème Fraise.  Alternatively, you could just eat it as it is.

Bon appetite – as my granddad would have said


These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017) – I would recommend for spices to look in your local Asian grocery stores, you can get it much cheaper.


Apples 60p (6 in a packet for 89p)
Cinnamon 40p (if you buy it from an Asian Grocer it is much cheaper)
Eggs 16p
Sugar 17p
Butter 65p
Plain flour 9p
2.5 tsp baking powder 8p
Milk 7p

Total: £2.22, (per piece 25p)


Cakes, Danish, Desert

Traditional Danish Cake – Grandpa’s beard – Bedstefars skæg

It seems that I have been a bit in a Danish mood lately, and one of the thing I have been craving in this horrible Hyperemisis Pregnancy, is cakes. Especially, proper old traditional dishes that I kind of grew up with. When I say kind off, it’s because my mum would never ever have baked this type of cake. But I do remember the luxury of getting them when we visited family and friends in Denmark.

A very clear memory I got of this cake is staying a weekend at my dads house and my aunt Ingrid and her husband Bent came over. Bent had made this cake, he was very ill at the time, and I remember my surprise that he still had baked a cake. He was one of the most positive people I have ever known even with his many years of illnesses.  Which, makes me think I should be very grateful that this pregnancy at least only last for 9 months. I wish I had a picture I could share of him, but not at this point in time.

After I baked this cake, which took all my energy, even toddler Blip embrassed it and had a big piece of it. He isn’t the best at trying new things. But he seemed very happy. He kept trying to feed the baby Flipper in my tummy a piece of cake, which obviously  wasn’t possible but very very sweet.

Now, if you wonder why this cake has a very weird name, its because when you eat it the meringue on the top have a tendency to leave a white mark on your upper lip… which looks like a beard… Grandpa’s beard.

Recipe: Grandpa’s beard

Serves 16, (per piece 11p)

Main ingredients:

125 g sugar
125 g butter (soft)
4 egg yolks
300 g plain flour
2 tsp baking powder
150 ml milk

150 ml apricot jam, raspberry or strawberry jam (depending what you like the most)
4 egg whites
250 g sugar


  • Cream together the butter and sugar until its nice and creamy.
  • Now beat in one egg yolk at the time.
  • Then fold in the flour and baking powder with the milk a bit of the time.
  • When all is mixed together pour it into a baking tray (approximately 30×40 cm) and bake for 15 minutes at 170 C fan oven.
  • Whilst the cake is cooking, make the meringue for the top of the cake. This is done by whisking the egg whites and sugar together until it’s become white and a very thick meringue. After the 15 minutes, take out the cake and carefully spread the jam in a thin layer on the top. Now add the meringue mixture and bake the cake for another 15-20 minutes until finished.
  • The meringue, should still be nice and soft.

Bon Appetite


Based on Tesco 2017 prices, I have chosen to base it mainly on their value range where possible.

Sugar 25p
Butter 59p
Eggs 32p
Flour 11p
Baking powder 10p
Milk 6p
Apricot jam 25p

Total cost £1.68 per piece (16 pieces = 11p)

Danish, Desert

Danish layer cake /lagkage 

I had a few friends over for tea/cake the other day with their kids. All 3 off us are pregnant. Unfortunately I’m still suffering from hyperemisis Gravidarum but I managed to bake this lovely traditional (more or less) Danish cake..

I clearly remember these type of cakes from my childhood, every Sunday when we visited my grandma she would cook this!

Its not really expensive to make and quite easy and it’s reallygood for a tea time treat and looks quite impressive (if you do it better than mine).

Even toddler Blip enjoyed this!!

You can cut the sponge into either 2 or 3 layers when baked.

Serves 12


4 eggs

150 g caster sugar

150 g plain flour

1 tsp baking powder


1. Mix together the sugar and eggs to an airy and fluffy mixture, around 5 minutes with a hand mixture.

2. Fold in the flour and baking powder until combined (make sure to fold it in, not mix).

3. Pour the mixture into a round baking tin (approximately 22 cm), either oiled or with baking parchment in it.

4. Bake the cake in the bottom of the oven for approximately 30 minutes at 200C in a conventional oven.

5. When finished, tip out the cake upside down on a cooling rack. This way, the top stays flat. When thorouglig cold, cut into 2/3 layers.
Serving suggestions:

You can make layer cakes with lots of different ingredients. The one on the picture was with raspberries and tinned mandarins and grated dark chocolate and double cream.

Whip 500 ml of whipping cream with 2 tbsp of caster sugar. Reserve 1/3 of the mixture for the outside of the cake.

I used fresh raspberries, reserving a handful for decoration. The rest I boiled up with a bit of water. Then blended in a handblender and strained through a sive to get rid of the seeds. Then mix this with the whipping crem, the mixture should now be nice and not too tart (because of the sugar in the cream). This mixture is put in between the layers, togeter with the mandarins or you could use bananas.

Cover the remaning cake in the whipped cream. Decorate with the fruit and some dark chocolate..

I have not priced this up, because it all depends on the filing you put in.

Bon appetite as my grandad would have said!!

Danish, Desert, Desert

Peach pudding, inspired by æble kage med rasp 

Seems my Danish background is coming back to haunt me! At least when it comes to food!

I actually managed to eat this and cook it without being sick!! Ahh 34 week pregnant today!! Amazingly.. Bug hg still going strong!!

In Denmark we serve a dish called “æblekage med rasp” or translated to English Apple “cake” with breadcrumbs and cream. I really had a craving for it!

However, I didn’t have apple pure or enough apples to make it but peaches instead.

So this is my Danish inspired desert recipe, at full price it’s £1.60 for 4 people. -prices based on Tesco prices (2017).

Using basic ingredients the cream being the most expensive. Good thing is that double cream can often be found reduced.
“Baby” blip proudly helped me make it!

Tinned peaches £0.35

300ml double cream £0.95

Bread crumbs 4 pieces stale bread £0.20p

3 tbsp sugar £0.05p

Chocolate for decoration £0.05

  1. Strain the peaches, (I normally drink the liquid, you don’t have to do that though 😂😂). Add the peaches to a stick blender. Blend them. Now add the blended peaches to a saucepan and warm through, drying out or firming up the mixture slightly.
  2. leave to cool. (Some people like more purée so you could use two tins).
  3. With stale bread, make breadcrumbs. Or use fresh bread but toast if lightly first.
  4. Add bread crumbs to a frying pan, add 2tbsp sugar and warm it up, it has to become golden in colour.
  5. Whip the cream to soft peaks, with the remaining sugar.
  6. Now assemble it all in a glass bowl (or individual glasses) a bit like trifle. So purée in bottom, the breadcrumb mixture on top, and then the whipped cream.
  7. Grate chocolate on top.. this isn’t really necessary, I just like it..

Now EAT it 😊😊😊

Bon appetite- as grandad would have said