Favourite Comfort Food

Mmmmmmmm home made aple crumble and custard, I'm hungry

proper cod fish finger sandwich followed by apple crumble and thick custard x

Cheesy muffins with butter is the favourite,they now do Fray Bentos with Steak & Ale I noticed in a local £1 shop.

kitty that sounds delicious [yumm] emoticon .Toasted cheese with an egg beaten into the cheese on French toast.I remember Fray Bentos pies from my student days jo

crumpets best with just proper butter. or marmite.

Oh yes! Fray Bentos pies! Reminds me of caravanning days. [sigh]

Ignorance was bliss.

golden syrup sandwiches.

........I'll forego the pickled gherkins tho'

Sounds disgustingly delicious - I want some

Recipe please, kitty!

Swiss cheese bake - potatoes, bacon, onions, huge amounts of swiss cheese, cream, white wine - yummy. Served with pickled gherkins!

I have a secret love of fray bentos pies !!!

and crumpets and jam

anchor spreadable is pretty good. tastes like butter and spreads quite well I find.
I was wondering today why these warm, stodgy foods are 'comforting"

Hi Rosiebee, they'll probably take 2 to 3 minutes to do all 4, depending on the size of the pots they're in.

If you do individual sponge puds in microwave, how long would 4 of them take? DGD likes jam in hers and we all prefer lemoncurd so I usually steam them them. Microwaving sounds an ideal way to deliver their comfort food fast.

Tried all the phoney butter things ages ago - all vile. Nowadays I stick to unsalted Normandy butter.

The only reason I don't have butter in the house is that I am incapable of using it sparingly! I don't use anything else, though - don't eat much bread either. Theseus has a Flora or Benecol spread, though. But I shall go over to the bolt hole because there are hot crumpets over there with butter on...

notso I think it is about hardened vegetable oils being worse for your arteries than animal fats. Runny vegetable oil good, hardened bad.
That's why the food industry has been reducing some of these "transfats" in products.

Bags and other Butter lovers some guy on TV last night was saying we should all eat fats at the moment to keep ourselves warm. Go fill you boots.

What a coincidence anno. The Gransnet Bolthole awaits with tea and crumpets. Bring that butter, will you?

A log fire and a toasting fork, crumpets with butter soaking into the holes. Yum - calories!

Another fan of butter here [yum yum] emoticon!

Thickly slice bread, toast well under a (preferably) gas grill, score with a sharp knife, slather with real butter.........and relax. I can't think of anything nicer.

In fact I'm just off to do that right now.

Except for the gas grill, sadly I no longer have one.

On the subject of butter.....

I've just been looking for an article I was sent, but can't find it. I'm not clear about the actual science, but essentially it was talking about margarines and butter substitutes being bad for you because they are such fake substances.....closely related to plastics? The article said you could leave marge etc for weeks and months but it would not go mouldy.

Apart from being delicious, at least butter is real.

jeni I have just made a quarter of this recipe using egg white (no yolk), baking for only 25 minutes. I can't tell the difference, it is still yummy!
Nigella easy sticky toffee pudding
If you have no dates, dried fruit can be used, or you can leave them out. I have also substituted various different sugars depending on what I have in cupboard, only alters the colour.

I agree about butter, ariadne. Love the stuff. I have it in the house all the time and use it all the time, so I differ from you in that respect .

I never avoid using butter, except when I think another fat would work even better, such as in a frying pan, when I'm more likely to use goose fat or lard or beef fat. Why? Quite simply for taste and food value. See Jennifer McLagan's book Fat: an appreciation of a misunderstood ingredient with recipes. The book backs up what I've always thought.

On the fly leaf: "For all of history, minus the last thirty years, fat has been at the center of human diets and cultures..... according to Jennifer McLagan, not only is our fat phobia overwrought, it also hasn't benefited us in any way. Instead it has driven us into the arms of trans fats and refined carbohydrates."

It has struck me on this thread just how many of the comfort foods people go for are high in fat. There's a good reason for that. Fat is good food.