Quesadilla and sticky toffee pudding! – Everyone’s kitchen

Sweet potato and peanut butter quesadilla

Sticky toffee pudding

Harvest of the day spring onion, chives

Sweet potato and peanut butter quesadilla


  • 3 medium sweet potatoes peeled and thinly sliced
  • 1 tbsp smoked paprika, cumin and/or cinnamon 
  • 3 tbsp olive oil , plus extra for brushing
  • ½ lime , zested and juiced, plus wedges to serve
  • 2 tbsp crunchy peanut butter
  • Kidney beans, mashed 
  • 4 small flour tortillas
  • sriracha chilli sauce , to taste
  • ½ small pack parsley, torn
  • Chives chopped
  • Cheddar
  • Other vegetables peppers, sweet corn, …


Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the paprika and 2 tbsp olive oil in a roasting tin. Roast for 15 mins, tossing halfway through, until the potatoes are beginning to crisp.

Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the parsley and chives. Add kidney beans and any other vegetables you want.

Add cheese and top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 mins each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the crushed avocado and lime wedges.

Sticky toffee pudding


Sticky Toffee Pudding

  • 175 g dates (stones removed)
  • 175 ml boiling water
  • 75 g unsalted butter
  • 175 g light or dark brown soft sugar
  • 250 g self raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 75 g black treacle (or golden syrup)
  • 3 medium eggs
  • 125 ml whole milk

Sticky Toffee Sauce

  • 75 g unsalted butter
  • 75 g light or dark brown soft sugar
  • 2 tbsp black treacle (or golden syrup)
  • 1 tsp vanilla extract
  • 150 ml double cream


For the Pudding

Remove the stones from your dates, and chop as finely as possible. Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.

Preheat your oven to 180ºC/160ºC Fan, and get a baking dish ready 

Add the unsalted butter, sugar, eggs, self raising flour, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat until combined – beat as little as possible so as not to over beat it. 

Add in the date & water mixture, and the milk a little at a time, and mix in until smooth. It’ll be a thin mixture, but roll with it!

Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!

For the Sauce

Add all your ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated. 

Bring the sauce to the boil and stir for 1-2 minutes so it thickens slightly. 

Pour half or most of the sauce over the baked pudding.

Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce! 

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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