Over the past two weeks, I have reveled in the strength, flexibility and ability of the thousands of athletes taking part in the Olympic Games.
Today, they end, not to be seen for another four years in another specially chosen city.
While the athletes have been competing from the 204 nations involved, I have been in the kitchen making foods from a small variety of the many countries represented. I have not, however, made a single thing to represent the host country.
British food is so well known the world round – scones, yorkshire puddings, heck even tea is synonymous with the British Isles.
English Breakfast Pudding
2 cups flour
5 teaspoons baking powder
1/2 cup superfine/caster sugar
1/4 cup milk
1/4 cup hot water
5 english breakfast teabags
60g butter, melted
1 teaspoon vanilla extract
1/2 cup brown sugar
2 cups hot water
4 english breakfast teabags
Grease a baking dish and preheat the oven to 180°C/350F.
Place 2 cups boiling water into a heatproof dish with the 5 teabags, let sit for a minimum of five minutes.
Sift the flour and baking powder. Add the sugar and stir through. Pour the milk, butter, extract and 1/4 cup of the strong tea into the flour mixture. Stir through until a smooth mixture.
Remove the teabags from the heatproof dish and drain of water in the cake mixture, ensuring the last of the flavor is added to the cake, stir through until well combined.
Pour the cake into the baking dish and set aside.
Pour remaining tea from the heatproof dish into a saucepan and add the brown sugar and 4 teabags for the sauce.
Place on medium to high heat to caramelize. Carefully remove the tea bags once it is in a rolling boil, squeezing the flavor as much as possible out of them.
Once the sugar has dissolved, remove from the heat and carefully pour the sauce over the cake. Place in the oven for 35 minutes or until a skewer comes out clean.
Serve warm with ice cream.