Ingredients

150g brown sugar

80g butter, melted

3 eggs

50g honey

225g self-raising flour

120g orange juice

120g cream

1 tsp ground ginger

Method

1. Pre-heat oven to 160°C and lightly grease 6 ramekin dishes.

2. Place all ingredients into a large mixing bowl and, using a whisk, mix until well combined.

3. Fill ramekins until three-quarters the way filled. Place the ramekins into a deep roasting pan then pour hot tap water into the roasting pan until water comes up to the halfway point of the ramekin. Cover baking dish with foil then place into the oven.

4. Bake puddings for 35 minutes, remove baking dish from oven then remove pudding from their moulds.

Ingredients

100g orange juice

100g brown sugar

25g butter

25g cream

Method

1. Place all ingredients into a saucepan, then heat until all the sugar is melted and the butterscotch sauce is mixed through. Serve immediately with pudding while warm, with a large scoop of vanilla ice-cream.

When a feelgood story crosses your desk during a pandemic, you just have to share. Such was the case with the residents of Bolton Clarke's Macquarie View residential aged care community at Bolton Point.

The 'Bolton Old Boys Brewery' have just bottled their first brew - a non-alcoholic ginger beer - and by all accounts it is a hit.

The idea came about when Bolton Clarke announced its inaugural Innovation Tournament for ideas promoting social connection. While the brewers have been mostly men, women have been part of the process, too, making labels for the bottled ginger beer.

Bolton Clarke diversional therapist Colleen Bruce said six of the 20 brewers had brewed at home previously.

"It's a real treat to be able to revisit a much-loved pastime and show off old skills," she said.

"We are taking it in turns to make batches in small groups. It's been great to be collaborative while social distancing. It has given everyone a sense of accomplishment and purpose - even our local brewing shop is invested in our idea."

The brewing process also brought back treasured memories for some residents.

"When I was young, my Mum used to make ginger beer and ice-cream together. I couldn't get home from school quick enough to get some," Shirley Hancock said.

Anne Morphett - a labelling team member - was asked what part of the process she was most excited about.

"Well, opening a bottle and drinking it."

Good stuff.

As mentioned in Saturday's Weekender, The Edwards has a new head chef - Michael Portley - who started his career at Black Star Pastry in Newtown, moving on to Porteno, Bodega, Africola and subo. He has been busy putting together a new a la carte menu for the Newcastle West restaurant and bar which again offers breakfast and lunch as well as dinner. This Sunday, July 12, The Eddies will be kicking off a weekly Sunday session called Afternoon Delight. It's all happening from 2pm to 6pm and features $5 beers, $7 wines, $10 cocktails and tunes from DJ Perry.

Maitland's Grand Junction Hotel is back in the loving hands of the Roose family, who handed over management to business partners Steven Forbes and Barton Smith early last year. Peter and Agnes Roose had previously run the hotel for 30 years and had this to say on social media: "The pub will be operated and staffed by the third generation of the Roose family. Ben, who learned the ropes at his grandad Pete's feet, will be managing a team that includes Reilly, Bella, Georgia, Scarlett and all your favourite devoted barmaids. Melissa will still be booking the world-class music that has made the Junkyard a legendary name far and wide. The bistro is going back to the classics with a menu designed by Agnes, the best in the business."

Mischief Kitchen at Belmont South has a thoughtful - and colourful - new activity area for the little ones. As with most venues at present, bookings are advised - especially on weekends. Speaking of keeping the kids happy, The Whistler at Maitland has a new play area, as does the new-look Bradford Hotel at Rutherford. Its playground is huge and has a castle theme.

The 2020 Hunter Valley Beer & BBQ Festival is being held at Hope Estate, Pokolbin, on November 14 and 15. There will be barbecue competitions, a Kids Zone, demonstrations, live music and markets.

The owners of the former Arrivederci at The Junction are starting over at a new site with Cafe Tee & Maria. When Food & Wine spoke to Mary McElhinney this week she said she had been "overwhelmed" with messages of support and promised to reveal more in a week or two.

In Salad Feasts, Jessica Elliott Dennison guides you through the art of creating the perfect meal with 65 foolproof recipes that turn salads into flavour-packed, midweek meals.

From a quick, 10-minute radicchio, stilton and pear salad, to the fuss-free hot and sour chicken in gem lettuce, each recipe provides alternative substitute ingredients that are designed to make your salad-making flexible and easy, no matter the season.

Salad Feasts: How to assemble the perfect meal is out now through Hardie Grant Publishing, RRP $29.99. Food & Wine has a copy to give away. To enter, send your name, address and phone number to freelunch@newcastleherald.com.au. Entries close at 9am on Monday.