“Run boy run! The sun will be guiding you
Run boy run! They’re dying to stop you
Run boy run! This race is a prophecy
Run boy run! Break out from society”
I have been watching this phenomenally epic music video by WildKids all weekend. I love how you think he is being chased at the beginning only for you to realise that the monsters are coming to help him fight the seemingly innocent citadel.
Apparently, the second most common nightmare is one of being chased. I often used to have nightmares of running and being chased only to discover that I had forgotten how to run or my legs had become stuck or paralysed. Your heart is in your mouth when the boy falls over – and yet he is swept up by the monster and put back on his feet. He’s not running out of fear, he’s running to fight.
“Run Boy Run” is like a film noir version of Sesame Street, except these monsters are a little less fluffy and charming. It’s spellbinding because of a nostalgic blend of Lord of the Rings, the child warriors of Narnia, the scary creature in Pan’s Labyrinth and hairyness of the monsters from Where the Wild Things Are.
“And when he came to the place where the wild things were, they roared their terrible roars and gnashed their terrible teeth and rolled their terrible eyes and showed their terrible claws. Till Max said “Be Still”
I have about 5 copies of the Wild Things. One copy from an old library that smells like formaldehyde and woodlice. Once copy that I’ve ripped the pictures out to put into frames, two spare copies and one hardback. Can you have too many Wild Things? I think not. There’s something about the imagery and story that is so inexplicably comforting. When I first discovered the book, it made perfect sense that there was an island full of monsters with no rules or bedtimes or “proper shoes.” I think I liked it so much because as a child you are frustrated and annoyed and want to do important things, but you can’t because you are “too small” – so the idea of becoming a warrior, fighting demons, leading a pack of enormous monsters is quite appealing.
Terrible Yellow Eyes is an amazing website of artists all inspired by this incredible book by Maurice Sendak.
As the nights get dark and stormy, so it calls for equally dark and decadent desserts. What better dessert to fight monsters with – than a dangerous sticky toffee pudding with perilous toffee sauce and pure white ice cream. I ate mine with a sword and a viking hat on. Definitely got me in the mood to fight the dark days ahead. Some monster (aka husband) ate the rest of these.
Wild Thing Sticky Toffee Pudding (adapted from James Martin’s easy sticky toffee)
200g / 7 oz chopped dates
1 tbsp vanilla extract
1 1/2 tsp bicarbonate of soda (this make it light and fluffy)
5 tbsps light brown sugar
50g / 2 oz butter
175g / 6 oz dark muscovado sugar
1 1/2 tsp golden syrup
1 1/2 tsp black treacle
2 organic eggs
200g / 7oz self raising flour
splash of whisky
For the toffee sauce
500ml / 18floz double cream
175g / 6oz light brown muscovado sugar
6oz salted butter
1 tbsp golden syrup
1 tbsp treacle
- Preheat your oven to 190C/375F/Gas 5.
- Take eight little pudding bowls (or metal basins). Rub them with butter and sprinkle with sugar so they are frosted on the inside.
- Roughly chop your dates and put them in a saucepan with the water and bring to the boil. Throw in your vanilla and simmer for 2 -3 minutes. Then blend until you get a nice paste.
- In a large bowl, cream your butter and muscovado sugar together. Then add your syrup and treacle.
- Add the bicarbonate of soda to the dates and add that to your sugar mixture.
- Then add in half of your flour followed by the eggs and rest of the flour.
- Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and fold together.
- Once everything is nicely mix spoon it into your basins – but only two-thirds full as they will rise.
- Bake for 20 minutes until well-risen and springy to the touch.
- To make your toffee sauce, put your cream into a saucepan and heat gently.
- Then add your butter and sugar, followed by the treacle and golden syrup.
- Whisk lightly until blended.
- Serve on top of your turned out puddings with some ice cream, toffee sauce and more cream!