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Planning Retirement Online

Recipe Inspiration from Waitrose

January 2014


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Kick start your new year with some healthy recipes. Why not try something different using this Month's Health Food, Pickled Vegetables.


See more Recipes from Waitrose



Creamy Junket with Honey and Walnuts

(Serves 4)


  • 450ml fresh whole milk
  • 150ml single cream
  • 1 teaspoon vegetarian rennet
  • Powdered cinnamon for dusting
  • Clear honey, preferably flavoured with chestnut, rosemary or thyme
  • Freshly shelled walnuts, skinned if still soft and milky

1. Bring the milk and cream to the boil, remove immediately, and let it cool to finger-warmth. Stir in the rennet and pour the mixture into individual pottery jars or glasses. Leave it to set in a cool place. You are trying to achieve a yogurty consistency - 2 or 3 hours will do.

2. Dredge lightly with a sprinkle of powdered cinnamon and hand round the honey and nuts seperately for people to add their own.



LOVE Life Frozen Berry Yoghurt

(Prep. time 5 mins plus freezing, serves 4)


  • 480g Waitrose LOVE life berry smoothie mix, left to defrost for 10 minutes
  • 2 tbsp manuka honey
  • 450g Yeo Valley fat-free vanilla yogurt
  • 75g mixed berries, to serve


1. In a food processor, blend together the smoothie mix, honey and yogurt until the mixture is smooth. Spoon into a 1.2-litre freezerproof box with a lid.

2. Freeze for 2-3 hours or until firm. Scoop into bowls and serve with the berries on top.

Cook's Tip
At just 160 calories per serving, this is a great pudding to keep on standby in the freezer for when the urge for something sweet strikes. Try this recipe with the Waitrose LOVE life strawberry & banana smoothie mix or the tropical smoothie mix, and serve with your favourite fruit.



Steamed Marmalade Pudding

(Prep. time 15 mins, cooking time 120 mins, serves 4-6)


  • 3 tbsp fine-cut marmalade
  • 110g self-raising flour
  • Pinch of salt
  • 60g soft white breadcrumbs
  • 1 tsp baking powder
  • 85g shredded suet or vegetarian equivalent
  • 110g caster sugar or vanilla sugar
  • 1 medium egg
  • 60g golden syrup
  • 150-200ml milk


1. Grease a 1-litre pudding basin and spoon in the marmalade. In another bowl, mix the flour, salt, breadcrumbs, baking powder, suet and sugar. Make a well and break in the egg. Add the golden syrup and 150ml milk and mix, adding more milk if necessary to give a dropping consistency. Spoon on to the marmalade.

2. Take a large sheet of greaseproof paper and foil, grease the paper, then fold a pleat in the middle of both. Lay the paper over the pudding, followed by the foil. Tie them in place just under the rim with string long enough to be knotted into a handle over the top. Trim the excess foil and paper. Either steam in a double steamer, or rig up your own: arrange three forks in a large saucepan to form a triangular trivet. Pour 8cm of water into the pan and bring to the boil. Lower the pudding into the water so it sits neatly on the forks. Cover, reduce to a simmer and steam for 2 hours.

3. Check occasionally and top up with more boiling water from the kettle.

4. To serve, remove string, foil and paper, run a knife around the edge of the pudding, then invert on to a plate. Give it a good shake, then remove the basin to reveal your gorgeous, moist steamed pudding. Serve with cream.

Swap the apricot conserve for your favourite jam or marmalade. Leave out the ginger and brush the outside of the roll with a little milk before baking.


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