Weekends are all about having fun, and when it’s cold and wet outside there’s nothing my kids love more than chilling out and watching films. To give them a real treat, we’ll make this super tasty popcorn to tuck into while they watch. It makes enough for you to enjoy too, if you can spare a couple of hours to relax.

Makes 4-8 portions
Preparation Time 5 minutes, plus
15 minutes cooling
Cooking Time 5 minutes

Ingredients

1 tbsp sunflower oil
50g / 1 3/4oz popping corn
40g / 1 1/2oz salted butter
40g / 1 1/2oz / 1/4 cup light muscovado sugar
2 tbsp golden syrup

Method

1. Line a baking sheet with baking powder
2. Heat the oil in a large saucepan over a medium-high heat. Add the corn and swirl the pan around to coat the corn in the oil. Cover with a tight-fitting lid. Reduce the heat to low and leave the pan for a few minutes until the popping has stopped, then remove it from the heat.
3. Meanwhile, put the butter, sugar and golden syrup in a separate pan over a low heat until the butter has melted. Increase the heat to medium and let the mixture bubble for 2 minutes. Pour over the popcorn and stir well to coat.
4. Spread the popcorn over the prepared baking sheet and leave to cool for about 15 minutes in a cool place (not the fridge) before serving.

Leftovers go savoury – Cheese and Onion Popcorn
If you have leftover popping corn, you can make some savoury popcorn. Put it in a large pan, following the method above. In a separate pan over a low heat, melt 40g / 1 1/2oz butter. Stir in 1 tsp onion salt and remove from the heat. Pour the salted butter over the popcorn and scatter over 50g / 1 3/4oz, 1/3 cup finely grated Parmesan cheese. Put the lid on the pan and shake it vigorously to coat the popcorn in the flavoured butter. Serve warm or cold.

Extracted from Madhouse Cookbook by Jo Pratt text © (2013), published by Duncan Baird Publishers, London (£20 Hardback). From Madhouse Cookbook by Jo Pratt  © Commissioned Photography © Gareth Morgans/ Duncan Baird Publishers 2013

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popcorn