Next week I’m going to be releasing my mini eBook Life Through Food and to celebrate, I want to share with you another preview recipe!
Last week I shared a recipe for Wedge Salad with Chickpeas & Truffle Feta to mark National Vegetarian Week. The salad is a very perky take on the concept of making balanced choices when it comes to healthy eating.
But for my second preview recipe, I want to go slightly more indulgent.
Lifted from ‘THE SWEET STUFF’ chapter of the eBook, this recipe for Salted Butterscotch Pudding is heavy with nostalgia, recreating the rich, wobbly caramel layer of your favourite childhood Rolo yogurt.
It’s the perfect make-ahead recipe for when you want as little stress and effort as possible when you are at your most vulnerable – craving something sweet!
I hope this recipe gives you another glimpse into the world of Life Through Food, which will be available to download for FREE right here on this website on June 2nd.
Click here to get the recipe for Salted Butterscotch Pudding
MIKEY AND THE KITCHEN. 