Golden Plum Personal Chef Services

Creating Customized Food for Peak Performance & Delicious Healthy Living! (R)


Cooking Diary of Chef Susan Ytterberg!  

Read, try, enjoy!  Cooking is fun and a great way to exercise your creativity and inner artiste- 

Golden Plum Personal Chef Services Creates Customized Food For Peak Performance & Delicious Healthy Living! (R)

Want to be notified of my latest Blog Posting?  Sign Up by Email to: [email protected]

Copyright 2020 Golden Plum Personal Chef Services, LLC Chef Susan Ytterberg

view:  full / summary

Chef Susan Featured in Edible Orlando August 2020

Posted on August 22, 2020 at 9:25 AM

Chef Susan Ytterberg Featured in Edible Orlando Instagram Cover Page August 2020

Savory Cheese Cake by Chef Susan Ytterberg

Recipe Credit for original recipe: Instant Pot Miracle, From Gourmet to Everday, 175 Must have Recipes

I am honored to be featured in Edible Orlando Magazine, August 2020  for my rewrite of this recipe for Savory Cheese Cake.  If you're looking for a new way to entertain and are tired of the usual Cheese Plates or Cheese Boards then this Savory Cheesecake may be your new, "go-to" appetizer.  This showstopper is not only gorgeous, it is easy to make and will wow your guests!  It's also neat, and you will not be left with little scraps of cheese rind and blobs of cheese left after serving the usual cheese plate- trust me!

This savory cheesecake is delectable, light, spreadable and downright addictive!  Serve with flat bread or dried fruit crackers.  Place a slice on each plate and garnish with a sprig of fresh thyme, rosemary or florets from you basil or chive plants outside in your garden!

To get started you will need:


  1. Instant Pot Pressure Cooker
  2. Instant Pot Wire Rack with Handles
  3. 7" non-stick Springform pan.  All available on Amazon
  4. Parchment paper for interior bottom of springform pan



2 cups of water- for Instant Pot Pressure Cooker interior bowl

Crust- blend together in food processor until blended:

1 1/2 cups Ritz Crackers

1 cup pecans

6 tbsp melted, salted butter

Savory Cheesecake Filling- mix together with hand mixer:

16 oz softened, room temp cream cheese

8 oz room temp, crumbled blue cheese

1/2 cup heavy cream

3 eggs-add one at a time to mixture until just blended

1 1 /2 tsp dried thyme, crushed

1 tsp dried basil

1 tsp garlic powder

1/2 tsp white pepper


1. Set up Instant Pot- pour the 2 cups of water into interior pot bowl

2. Cut a piece of parchment paper into a circle using the base of your springform pan as the tracing guide.  Spray again lightly.  Next, place a paper towel under base of springform payn and a piece of foil under the paper towel.  Wrap foil up and around exterior base of pan.  This will protect from water.

3. Combine your crust ingredients in a food processor until fuly crushed and blended.  Press crust mixture firmly into bottom and up sides-   about 1 1/2 " in the springform pan.

4. Beat together your cheesecake ingredients until smooth and creamy.  Pour into prepared springform pan.  The mixture will come close to the top of the pan.

5. Place springform pan on wire rack and with the handles, slowly lower the rack holding the pan into the Instant Pot.

6. Secure the lid on the Instant Pot, ensuring the pressure-release valve in the, "closed" position. 

7. Select, "Manual" setting and cook at high pressure for 40 minutes.  When cooking is complete, allow a full, natural release to depressurize.

8. When the lid has released naturally, carefully lift wire rack handles and remove savory cheesecake from Instant Pot.  Place on counter with it still sitting on rack and the base still wrapped in foil and allow to cool for 1 hour.  (Do not release spring on springform pan until day you are ready to serve and it is completely chilled.) Place in fridge, cover top with foil and allow to completely cool overnight.

9. To serve, release from springform pan, and place savory cheesecake on decorative plate and garnish with sprig of herbs or fresh, edible flowers.  Place a 1" slice on each guest's appetizer plate with 4 or 5 crackers and serve with a small butter knife.  

This recipe is simply irresistable and you will find your most disciplined friends asking for a 2nd slice and digging in the cracker bowl for more crackers.  Enjoy!

Photography & Food Styling: Chef Susan Ytterberg

Food Writing:  Chef Susan Ytterberg

Summer is FUNNER with These!!

Posted on August 21, 2020 at 2:00 PM

Summer is FUNNER with These!

So, I know funner is not really a word; but how do you describe these creamy, pretty, cherry, pink popsicles??  Have you ever made popsicles before? Want to know how and even better- how darn easy it is?  If you're an ice cream addict, these may cure you of your habit.  Not only are these tasty and sweet, they are also much lower in calories and fat thanks to using Stevia instead of sugar, and Yogurt instead of heavy cream!

I purchased the popsicle molds on Amazon- very inexpensive and the great thing is, you don't even need a napkin.  Not that these really "drip", but if they did, the handle has a built in well to catch any drip that may sneak by you.  Love them!  The brand I got is, "GROOVY Pop Molds" and 6 come in a box.  Easy to use, easy to clean and easy to store in your freezer with a stand for the pops to sit in.

My recipe is a take off on many you see online. Here you go:

Cherry Yogurt Popsicles

Blend Together:

1 cups non-fat yogurt

4 packs Truvia

1/4 to 1/3 cup milk

1 cup frozen cherries semi thawed (you can find bagged, frozen cherries in the frozen food/fruit section of any large grocery store)

*Optional- Add 1 ripe, peeled banana to your blend for an even creamier pop!

Prepare Molds:

1) For the molds you will need another 24 cherries, cut in quarters and halves.  Assemble your empty molds onto the stand.

2) You are then going to drop a few cherry pieces at the bottom of each mold.  If there is any cherry juice in your bag from the frozen cherries thawing, add a tsp of the juice to the bottom of each mold as well. Yum!

3) Then pour your blended yogurt/milk/cherry mixture into each mold but only half way full. Then layer more cut cherries into the mold.  Then pour more of your blend on that layer to about 1/4" from the top.  Then drop a few more cherry pieces on top and finish with a little more of the blend until you are 1/8" from the top.  Voila, the molds are filled! 

4) Next Insert the stick/cap into each mold and firmly snap the lid closed.  You are DONE!  Place stand with the 6 pop molds in your freezer and in 3 to 4 hours they will be frozen and ready to enjoy.

5) One LAST thing- it is likely like there may be a little blend left over, so you should pour that into a cup and drink it! If it's a little thick, mix in a little more milk. It's a delish Cherry Smoothie too!

Hope you have fun with this and experment with different fruits, flavorings and syrups!  

Love, Chef Susan Ytterberg

Chef Susan Ytterberg- 4th of July Grilling!

Posted on July 10, 2020 at 1:00 PM

Chef Susan Ytterberg- 4th of July Lobster! And a, "Chef's Day Off!"

As a professional Chef, I am usually the one doing the cooking during a party at my home but I am fortunate to have a significant other who is a master griller and loves to BBQ!  So besides a small amount of prep work, he created this master piece of a bbq for the 4th of July! 

Bob is famous for his annual Cuban Lobster Grill and I was happy to have yet another year of this amazing feast.  I made the Avocado & Tomato Salad and he did the rest, lucky me! I hope you'll try this decadent meal just once in your life. We pop some bubbly while the grilling is going on for extra fun and celebration!

This an annual tradition Bob and I have and I look forward to many more!  Plus it's really a, "Chef's Day Off" for me and that's a bonus!


-Cuban Lobster with Grilled Lemons injected with garlic, salter butter & gin (Melt 1 lb of butter with 1/3 cup of gin and 3 grated garlic cloves.  Heat on grill in pot and then inject into the lemons.) Lobster is brushed with this deliciousness as well while grilling!  

-Grilled Corn on the Cob

-Avocado Tomato Salad with Lime & Avocado Oil with Salt & Pepper

-Key Lime Pie

I hope you'll try this if just once in your life! 

Happy July 4th!  Celebrate this great country where all lives matter!  Be kind, Be Safe, Be Well

Chef Susan Ytterberg- A Day in the Life!

Posted on June 3, 2020 at 11:30 AM

Chef Susan Ytterberg- Owner of Golden Plum Personal Chef Services

A Day in the Life!

Many people ask me what's it like to work as a Personal Chef?  My work is varied so it's best to just describe some key items I'm doing today!  

Baking Project for one client:  Vanilla Dairy-Free Cupcakes for client daughter's birthday- Now this is FUN! The cupcakes have been baked in red & white polka dot cupcake liners and the vanilla frosting is prepared and ready to be piped onto these confections day of party.  To support the dairy-free requirements, I have used Oat "Milk" and Vegan Dairy-Free "Butter". The cupcakes wouldn't be complete without sprinkles and various toppings for the kids to decorate with so those are standing by as well for the special day!!

Cooking Class at Client's Home Today:  Mexican Taco Night!

Socially distant in this large kitchen and granite island the class will be learning how to make:

Fish Tacos with Cod in lime juice and all the toppings


Roasted Salsa

Mexican Black Bean Corn Salad

Menu Planning for Chef Day: Here's a menu I've planned for a cook date tomorrow with an emphasis on pescatarian and plant-based foods:

Breakfasts/Morning Snacks:

1) Berry Parfait with Silk Vegan Yogurt, walnuts, ground flax seed, lemon zest & brown sugar with Blueberries 

2) Chia Seed Pudding with Orange Zest, Oat Milk, Vanilla Extract & Stevia Sweetener

3) Grain Bowl with Brown Rice, Almonds, Black Berries & Maple Syrup Drizzle



1) Stuffed Tomatoes with Fresh Shrimp & Avocados

2) Gluten-Free Veggie Wraps with Garbanzo Bean Humus, Roasted Red Peppers, Zucchini, Shredded Carrots and Brown Rice

3) Tuna Lunch Salad with Mixed Greens, White Tuna, Green Beans, Red New Potatoes and Cherry Tomatoes



1) Asian Salmon with Sesame Seed Crust

Quinoa & Chopped Spinach

2) Shrimp Scampi with Lemon & Parsley with Gluten Free Pasta

Roasted Cherry Tomatoes with Basil

3) Roasted Eggplant Rolls with Tomato Sauce, Vegan Cheese & Basil

Roasted Brussels Sprouts

Chef Susan signing off, have a great day!

Chef Susan Ytterberg- Blueberry Lemon Sourcream Scones!

Posted on May 25, 2020 at 9:55 PM

Chef Susan Ytterberg- Blueberry Lemon Sourcream Scones!

This is blueberry season!  It's the time of year the stores are filled with baskets overflowing with these little beauties and you're wondering- what can I do with these?  Well, you can do a lot!  You can make a blueberry pie, put blueberries over your cereal, add them to pancake batter.. there are SO many options!  But what about making blueberry scones?  Easy and delicious! 

Credit for the original recipe inspiration for "Lemon Rosemary Scones" goes to It is a beautiful recipe on it's own right and you can find it online if interested. I love it!

But from that recipe though I have changed it to make it my own with blueberries and a couple other tweaks.  I have a video of the recipe but need to load it still. My recipe is below:


2 cups flour

1 tbsp baking powder

1/2 tsp salt

1/2 cup sugar

Lemon peel (zest only not the pith) of 1 whole lemon

5 tbsp cold butter, salted or unsalted- up to you

2/3 cup sour cream

1 tbsp 1/2 & 1/2 cream

Lemon juice- 2 tbsp which about 1 whole lemon's worth of juice

1 cup blueberries- cleaned and de-stemmed (fold into mixed dough)

1 egg beaten to coat scones before baking to give an egg wash and provide gloss to baked scones

Sugar to sprinkle over scone coated with egg wash

The Best Brunch Ever! Recipes for your time at home

Posted on May 13, 2020 at 11:30 AM

The Best Brunch Ever!  Recipes for your time at home-

We've been home-bound or close to it for 2 months now and one of the best ways to create a festive start to the day is with a delicious brunch for you, yourself & I or you and your fellow home-abound Covid19 compadres!  These recipes are a starting point; you can add more dishes like a fruit bowl, muffins, more bacon etc.  Enjoy the fun!  I wrote these recipes for the Orange Appeal Orlando Magazine that was just published for May/June 2020.

Enjoy cooking and stay well!

-CHEF Susan Ytterberg

Cook Virtually at Home with Chef Susan!

Posted on April 25, 2020 at 10:30 AM

In this time of social distancing and stay at home orders most people are cooking up a storm- or thought they were going to!  

Do you have a pantry and fridge filled with food and provisions but want some new ideas on how to put together delicious meals from ordinary staples?  Are your spices sitting idle in the spice cabinet?  Too many cans of beans? Think about a few pantry and fridge items you have in your kitchen:

Canned Garbanzo Beans, Canned Black Beans, Canned Tomatoes, Canned Coconut Milk, Spaghetti, Basil, Pears, Sweet Potatoes, Apples, Gound Chicken, Green Onions, Onions, Bell Peppers, spices.

You can make so many delicious dishes with those items; here are just few examples:


  • Vegan Coconut Curry  
  • Pasta with Chicken Meatballs & Tomato Sauce with Basil Pesto Topping
  • Chicken Empanada Pie
  • Mexican Corn Salad
  • Crispy Crunchy Spicy Garbanzo Bean Snack
  • Champagne Pear Soup
  • Sweet Potato Apple Soup


You get the idea, right?  Let's have some fun!  Call Chef Susan Ytterberg for a virtual consultation and cooking experience!


Give me a call! (407) 961-8280

Chef Susan Yttterberg- Safe Cooking at Your Home!

Posted on March 27, 2020 at 12:45 AM

Stay Safe, Be WELL! Safe Cooking at Your Home

Want delicious, restaurant quality food without exposure to multiple hands and unknown workers? My professional personal chef services support your healthy life style and food safety goals!

With concerns about Corona Virus it’s important to know trustworthy resources at this time! I have always taken food safety and sanitation seriously thanks to my top culinary education at Le Cordon Bleu and my professional Certification as a Manager in Safe Food Handling!

Let Chef Susan be your go-to person during this time! Updated services I offer:


Personal Chef Services: I provide Personal Chef Services in the the safety of your own home. I am always at a 5’ social distance from clients when I cook in your kitchen. Food is handled expertly and cooking and kitchen areas are sanitized to ensure healthy, safe meals. My goal is to customize meals to support your dietary goals & food preferences while providing deliciousness!

Baking Services:  Pick up or Front Door Drop Off available for Sweet Potato Biscuits, Chocolate Crinkle Cookies, Salted Chocolate Chip Cookies, Vanilla Cup Cakes and more by client request. Dairy free and gluten free options available. I hold a Cottage Food License which allows me to bake or can/preserve from my home kitchen following safe food handling rules. Pricing involves product plus cost of groceries with a minimum fee.

Grocery Shopping Services: I provide shopping service at Publix, Winn Dixie, Whole Foods, Wild Hare, Lombardi's Seafood, Petty's Meat Market and by request at Lake Meadow Naturals Farm in Ocoee. I shop with vinyl gloves and sanitize the cart seats and handles & also use new or freshly laundered grocery bags to transport groceries to my client’s homes. I do my best to purchase planned items but will substitute alternates if primary ingredients are unavailable.


In Home and Virtual Cooking Classes: Want to learn how to use that Instant Pot you bought? Interested in creating healthy grain bowls or want to learn more about vegan cooking? Does pasta making sound fun? International cuisine calling your name?? Check out menu ideas here:

Use this time at home with Chef Susan Ytterberg to learn how to create delicious meals!

Menu Planning & Custom Recipes: Love to cook but not sure where to start? Would you like help organizing your kitchen’s pantry and learn how to use ingredients that support your dietary goals? Chef Susan can consult with you in person, or virtually to create a plan with recipes for the month!

Corporate Team Building Events & Wellness Fairs: Once things normalize, on an ongoing basis I offer dynamic corporate team building cooking events and wellness fair Chef Demos! More here:

I look forward to helping you out and welcome your call or email! Please let me be a resource to answer questions you may have!

Kind regards,

Susan Ytterberg / Executive Chef/Owner

[email protected] / (407) 961-8280

Golden Plum Personal Chef Services, LLC

Golden Plum Personal Chef Services Creating Customized Food For Peak Performance & Delicious Healthy Living! (R)



Chef Susan Ytterberg- Guest Chef Speaker November 2019 Luncheon!

Posted on November 5, 2019 at 3:25 PM

Hi Readers, Chef Susan here! 

I was honored to be a guest speaker by invitation at the Orange Appeal Magazine's end of year 2019 luncheon at Bulla Restaurant in Orlando this past week!  The topic was Planning for a holiday party which nicely dovetailed with the article that I just wrote for them!

Here is an outline of my speaker notes and check out a small video clip in the link below of my presentation!

 Whether you’re a top home chef, a good home cook, or a professional Chef, planning for the holiday meals takes some creativity and thought! Remember, even with the best made plans, things can come up that could derail you but if you approach it with a sense of humor everything will work out!

 Thanksgiving Table Collapsed- my funny story reminding us to keep a sense of humor no matter what may happen!

 Traditional Recipes, Family Recipes, Gourmet

 Buffet or sit down?

 Start with Guest List

 Menu Planning

 Guest Food Allergies & Preferences

 Work Arounds for Vegan vs. Carnivore- Porcini Mushroom Risotto, Roast Asparagus with Fennel Pollen, Spring Greens with Apples & Pecans AND Roast Prime Beef Tenderloin

 Preplan for week prior to event up to date of your party!

 Pull Recipes

 Make Shopping List by category

 Plan for recipe Short Cuts

 Map out daily activities- Set table, Create Center Piece, Polish Silver etc/

 Give yourself permission to make things easier: Bakery for dessert, Cheese plate with grape garlands & Ciarcuitteri instead of canipes & blinis

 Easier- Instant Pot Pressure Cooker- how about my braised Short Ribs recipe with cherry basil glaze??

If you are planned, have created a menu you love then you can enjoy your event and not be caught in the kitchen!

See a snippet of Chef Susan speaking at the event here!  Click on the link below!:

Chef Susan Ytterberg- New Release! Article Published in NOV/DEC 2019 Issue of Orange Appeal Magazine- Orlando

Posted on November 5, 2019 at 3:15 PM

I'm excited to show my latest food writing published this month in the beautiful Orange Appeal Magazine in Orlando Florida!  

November/December 2019 Issue

"A Beautiful Holiday Meal To Remember" are a series of 5 recipes I have written that will provide you with a beautiful feast during the holidays and winter months!  I have designed it so that it can satisfy vegans and carnivore alike- ensuring the everyone will be able to enjoy the beautiful meal by selecting the menu items prepared that best please them!

With the holidays around the corner, it's typical to ask yourself what you're going to cook for the special dinner.  Whether you've got a big crowd or an intimate dinner for two, you want it to be a delicious, memorable meal.  If you want your meal to be high-impact, but fairly easy to prepare, check out this menu and recipes I have written!  

Enjoy!  Chef Susan Ytterberg

Chef Susan Ytterberg- Honored again 2019!Orlando Small Business Excellence Award

Posted on June 3, 2019 at 5:10 PM



Golden Plum Personal Chef Service selected for 2019 Orlando Small Business Excellence


Orlando,FL - 5/13/2019 — Golden Plum Personal Chef Service has been selected for the

2019 Orlando Small Business Excellence Award in the Cooking Classes classification by the

Orlando Small Business Excellence Award Program.

Various sources of information were gathered and analyzed to choose the winners in each

category. The 2019 Orlando Small Business Excellence Award Program focuses on quality, not

quantity. Winners are determined based on the information gathered both internally by the Orlando

Small Business Excellence Award Program and data provided by third parties.

About the Orlando Small Business Excellence Awards Program

The Orlando Small Business Excellence Awards recognizes outstanding small businesses that

serve the Orlando area. Each year, our selection committee identifies businesses that we believe

have achieved outstanding marketing success in their local community and business classification.

Recognition is given to those companies that have shown the ability to use their best practices and

implemented programs to generate competitive advantages and long-term value. These are small

businesses that enhance the positive image of small business through service to their customers

and our community. These exceptional companies help make the Orlando area a vibrant and vital

place to live.

The Orlando Small Business Excellence Awards was established to reward the best of small

businesses in Orlando. Our organization works exclusively with local business owners, trade

groups, professional associations and other business advertising and marketing groups. Our

mission is to award the small business community’s contributions to the U.S. economy

Chef Susan Ytterberg- Honored Orlando Small Business Excellence Award

Posted on September 5, 2018 at 8:00 PM

Chef Susan Ytterberg- Honored

I was notified in August 2018 that I am the recipient of the Orlando Small Business Excellence Program in the Cooking Classes Classification!  I appreciate the recognition and look forward to serving the community as a Personal Chef, Food Writer and Cooking Class Instructor for years to come.  Thank you!

Chef Susan Ytterberg-Guest Chef FL Hospital Diabetes Center

Posted on August 13, 2018 at 1:00 PM

Chef Susan Ytterberg- Guest Chef Florida Hospital

Adventures in Healthy Cooking!

I have been honored to be featured as a guest Chef this year for FL Hospital's Diabetes Center in Orlando! I am happy to do this servive Pro Bono.  My 1st Chef Demo took place in the Trina Hidalgo Demonstration Kitchen for the, "Adventures in Healthy Cooking" program.  The series is tailored for today's busy families and my Chef demonstration include techniques, tips and tastings.  Classes are offered to patients who are part of the Dining with Diabetes program , and are also open to the public.  My demos involve writing original recipes and demonstrating them to the audience.   I will be appearing again in December!

To register for the December 6, 2018 class, check it out at:

Chef Susan Ytterberg- Luck of the Irish- Guinness Bread, Cake & Scones

Posted on July 20, 2018 at 1:55 PM

Chef Susan Ytterberg

Luck of the Irish- Guinness Bread, Cake & Scones

I went to Ireland this past week and loved every minute of it.  The sights were beautiful, the people warm, informative, friendly!  The native country food?  Excellent. The lucky part of this trip was that I lucked into several authentic recipes- now that's Irish luck!

I had the pleasure of visiting a dairy farm- Molanna Dairy during my visit and the family was kind enough to serve Irish Coffee along with their Rich Guinness Cake and Scones!  Needless to say, we all loved the experience and can't believe we were lucky enough to enjoy their home made food. They hand whipped their own dairy's cream for the Irish Coffee, and the Rich Guinness Cake is cooked the old fashioned way using the, "slow oven" technique to specify cooking time.  Now, I had to look that up- "slow oven" what the heck does that mean?  Good old fashioned Mirriam Webster Dictionary describes this as baking for a specified time from 250 to 325 degrees.  Alrighty then! 

When we departed, our hostess kindly provided us with her coveted recipes so I am including them below.  The cake was moist and delcious, the scones were flaky and topped with clotted cream and home made black currant jam- yum!

Rich Guinness Cake

1/2 lb butter 1 lb currants

3/4 lb brown sugar 1 lb sultanas (golden raisins)

1 lb flour 1/4 lb chopped citron peel

4 eggs beaten 1/4 tsp grated nutmeg

1/2 pt Guinness- heated 1/4 tsp all spice

1/4 tsp baking soda grated zest of 1 lemon

1.  Cream the butter and sugar.  Beat in the eggs gradually while stirring in a little of the flour beating well with each addition.  

2. In a different bowl combine the Guinness and the baking soda.  Stir to mix.  Then pour into other bowl with ingredients.  Add the remainder of th flour and mix.  Note:  The beer combined with the baking soda become the, "yeast" for this bread!

3. Mix in the dried fruit, all spice, nutmeg and lemon zest until completey combined.

4. Put in a greased and lined 9" cake pan and bake in a slow oven 250 degrees for 3.5 hours.  Allow to cook in tin before turning out onto a cooling

rack.  Our hostess pictured below.


There's more!  Here is the recipe for the Jam & Cream Scones:

Jam & Cream Scones

8 oz self-rising flour

1 tsp baking powder

2 oz cold butter

2 oz sugar

1 egg, beaten

4 tbsp milk

Bake 425 degrees for 15 minutes

1. Sift four and baking powder, using a pastry tool slice in the cold butter.  Stir in the sugar.  Add the beaten egg and milk.  Mix to a soft dough and knead until smooth.

2. Roll dough to about 1", cut into rounds with 1 1/2" cutter.  Bake in preheated oven for 15 minutes.

3. Cool then cut in half and serve with clotted whipped cream and jam/preserves.

Our Host:

We then went to Hayfield Manor in County Cork and had the most delicious brown bread at this historic manor. Now, I had this bread 2 days in a row and it was delish.  It wasn't til I got the recipe that I even know that the primary liquid in the bread was not the ale; it is milk!  Still delicious, just surprised.  Love learning new things!

Murphy's and Walnut Brown Bread

"Beyond the Best"

Courtesy of Hayfield Manor

1 cup brown flour 1 1/8 tsp baking soda

1/2 cup plus 1 to 2 tsp all purpose flour 1/3 cup golden syrup (avail in the U.S.A. but if you can't find, sub with corn syrup)

3/8 cup instant oats 1/2 cup treacle (molasses in the U.S.A.)

3/8 cup chopped walnuts & pecans 2.2 oz Guinness/Murphys Ale

1/4 cup granulated sugar                                7.8 oz whole milk

1/8 cup plus 2 Tbsp butter

pinch salt

1.  Mix all dry goods thoroughly

2. Warm the golden syrup, butter and treacle until combined

3. Add the Guinness and milk to the warmed liquid mixture

4. Mix the dry and wet mixtures together thoroughly

5. Pour into a greased pan 5"x9"

6. Bake in preheated oven 355 degrees for approximately 1 hour

7. Before removing ensure bread is cooked through.  Then remove from heat, cool then invert to remove.