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text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgYDA0jCxFxXIwJWBoXQVoV0iCuIzEuQVfw0vf2lGsmSo_iHvaT8Q8ZcypXSye6-iyL2ZCjCMF_dDa-_uoL79Yaxffto9wUafszh6zaBrQOOCoxjVTPcO-6uSIVjqrv134J7gSwr--d4amUmFp1F2-ctodBcSRg-mJi071T_Ywrvj67BfYW2HXjCqv5=s3435\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3429\" data-original-width=\"3435\" height=\"638\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgYDA0jCxFxXIwJWBoXQVoV0iCuIzEuQVfw0vf2lGsmSo_iHvaT8Q8ZcypXSye6-iyL2ZCjCMF_dDa-_uoL79Yaxffto9wUafszh6zaBrQOOCoxjVTPcO-6uSIVjqrv134J7gSwr--d4amUmFp1F2-ctodBcSRg-mJi071T_Ywrvj67BfYW2HXjCqv5=w640-h638\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EI think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOften in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgJ-ZeKFadoZNfzTvHkeifRh4-4plGd5wGVVHMTWA8v2rXdx1GB8E0vBSqiOGFX_VT5zqEItPcYoh9XZq7skaZ2JJCDyKPHnnmAZE31WQf_p7r833K6xk2CZMATK1JGXhuOVHTKVkbWbplaIrzZWvo7tUO36W7xA_h5_jXqYMnD7HlPSolgpQN5a3kU=s4100\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3692\" data-original-width=\"4100\" height=\"576\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgJ-ZeKFadoZNfzTvHkeifRh4-4plGd5wGVVHMTWA8v2rXdx1GB8E0vBSqiOGFX_VT5zqEItPcYoh9XZq7skaZ2JJCDyKPHnnmAZE31WQf_p7r833K6xk2CZMATK1JGXhuOVHTKVkbWbplaIrzZWvo7tUO36W7xA_h5_jXqYMnD7HlPSolgpQN5a3kU=w640-h576\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne of the nice things about it is that you can use just about any bread or even stale cake to make it.\u0026nbsp; Croissants, brioche, French bread, etc.\u0026nbsp; even donuts!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain.\u0026nbsp; They can be yeast or they can be cake.\u0026nbsp; Today I happened to have some stale cake donuts and so I used them with excellent results.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgrmey2Ogq31BrAL-kMnOhh3Mp_C4tZueWWalv8F4NrfiW79Doa4k2pzt8ABGSdXQw4C4EI--H-yBMw9PP3nK4OVv8_BnFmYi9WlaPmgOQOpfIXLFdiwwMkWO9blcYCFuJNeEc9TSyvpKWqtHnloF9Si44TCs6Sva8BBOEoyBqpcuetW0mCUKIz8Cmr=s3351\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"2995\" data-original-width=\"3351\" height=\"572\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgrmey2Ogq31BrAL-kMnOhh3Mp_C4tZueWWalv8F4NrfiW79Doa4k2pzt8ABGSdXQw4C4EI--H-yBMw9PP3nK4OVv8_BnFmYi9WlaPmgOQOpfIXLFdiwwMkWO9blcYCFuJNeEc9TSyvpKWqtHnloF9Si44TCs6Sva8BBOEoyBqpcuetW0mCUKIz8Cmr=w640-h572\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will be slicing the donuts in half horizontally through the middle and filling them with jam.\u0026nbsp; You can use any kind of jam which you enjoy. Today I used cherry.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBut any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgjj4qgYo_kiwcox_HHtcxGsPOaCxC63TSbROKdoQAUyaiE9FkMaCN6QjiR52oa6-rAzSH8yjHnfLP_ZoXl4Y_e2VyRcKp-sRNu1XUJVMS4kENyqfZNJ1HmpsicWydWRVkpGKiB6u98ngHfzf5XNWUOCm-HjAaiVcoDxqZ_emX3w2J3ptbDaDfkXxsf=s5184\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgjj4qgYo_kiwcox_HHtcxGsPOaCxC63TSbROKdoQAUyaiE9FkMaCN6QjiR52oa6-rAzSH8yjHnfLP_ZoXl4Y_e2VyRcKp-sRNu1XUJVMS4kENyqfZNJ1HmpsicWydWRVkpGKiB6u98ngHfzf5XNWUOCm-HjAaiVcoDxqZ_emX3w2J3ptbDaDfkXxsf=w640-h480\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love these old fashioned types of puddings. They never go out of fashion.\u0026nbsp; As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are timeless.\u0026nbsp; Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhnnNFX6wUmywhJpLSvr4i-_UDVlb4SNuNU-EEvXoDwY23n5Iwm8TUePpHWU2lIrM0omCU5MG928JljQoH0vrrVPsRjsLH5Lh6WVavJ9ho06lVWOxwrIGHhqBi9F7IwQ6KtPCPRBID_kZBkDb2QBZwmKr-NgwGE4IJW6N_ejcDTjG1vrVRYnVtFYVGi=s5184\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhnnNFX6wUmywhJpLSvr4i-_UDVlb4SNuNU-EEvXoDwY23n5Iwm8TUePpHWU2lIrM0omCU5MG928JljQoH0vrrVPsRjsLH5Lh6WVavJ9ho06lVWOxwrIGHhqBi9F7IwQ6KtPCPRBID_kZBkDb2QBZwmKr-NgwGE4IJW6N_ejcDTjG1vrVRYnVtFYVGi=w640-h480\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE DONUT \u0026amp; JAM BREAD PUDDING\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts simple really.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cul style=\"text-align: left;\"\u003E\u003Cli\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E3 stale donuts (either cake or yeast) (cake will give you a softer finish)\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 large free range egg, plus 1 egg yolk\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003Epinch salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E3 tsp your favorite jam (today I used cherry)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup (50g) sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 1\/4 cups (300ml) whole milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 tsp vanilla\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003Efew drops almond extract (goes wonderfully with fruit)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2 or 3 TBS flaked almonds\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003Esugar to sprinkle\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003Eboiling water\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003EYou will also need a bit of icing sugar to dust over the top of the finished puddings.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiF73gfqwbmC0al-eSL1m2cHzDfMPS0pLQi9aYVu7zFqQNn3VYVQFXfBN5geAPi6OhtUgKbyj9BvikMchRRv-NAEIM59HkpKQd0bcSDdRCDFJJDUQi_tiP6fkmKsWWgDS8f_iZVqBQkAu32pAYwyfy9ITBVaBnHaDVcWXOnpLuirU_piUn6jY160SeT=s5184\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiF73gfqwbmC0al-eSL1m2cHzDfMPS0pLQi9aYVu7zFqQNn3VYVQFXfBN5geAPi6OhtUgKbyj9BvikMchRRv-NAEIM59HkpKQd0bcSDdRCDFJJDUQi_tiP6fkmKsWWgDS8f_iZVqBQkAu32pAYwyfy9ITBVaBnHaDVcWXOnpLuirU_piUn6jY160SeT=w640-h480\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESeriously nothing is more comforting than this pudding.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI can hear people thinking, who has leftover or stale donuts?\u0026nbsp; Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI know\u0026nbsp; . . .\u0026nbsp; I should just freeze them!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjVxKJcCezhFFjqhxCCB_JEBab70FvbY_ML3rqn2j3k2uTTZCDduXk4wtbM37vle8dw8F7ygjCqSw9hKlDrVpbc2zavXMRg7Qtxa59YTWaL7ThNzkHO48AibnZlBGY7bg4hooiE3605xgaMpR_T5uft-Si0YGVHnjppwsrRhfVL2sj9L7p1qzYKmlP-=s3946\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3515\" data-original-width=\"3946\" height=\"570\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjVxKJcCezhFFjqhxCCB_JEBab70FvbY_ML3rqn2j3k2uTTZCDduXk4wtbM37vle8dw8F7ygjCqSw9hKlDrVpbc2zavXMRg7Qtxa59YTWaL7ThNzkHO48AibnZlBGY7bg4hooiE3605xgaMpR_T5uft-Si0YGVHnjppwsrRhfVL2sj9L7p1qzYKmlP-=w640-h570\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE DONUT \u0026amp; JAM BREAD PUDDING\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESeriously nothing could be easier.\u0026nbsp; You really cannot mess this up, unless you make the mistake of overbaking it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiBEK7kXdV0GCDPk9eOc6thUDy8pvyMvmmLhC6jbVUiYz1F25NIfsMXfPF1HTQFAlg_XvUrjjuyZLAyeTfcow1lP7ehoJIMRmidxCqlm_lETUNWr3lPEZ78EugnSoRpB-VWrr2xzhchsPxEqYpURt-KoqaQozwoy0RIja-Om40YgN5qVAOZCoMNQCb_=s4242\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3623\" data-original-width=\"4242\" height=\"546\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEiBEK7kXdV0GCDPk9eOc6thUDy8pvyMvmmLhC6jbVUiYz1F25NIfsMXfPF1HTQFAlg_XvUrjjuyZLAyeTfcow1lP7ehoJIMRmidxCqlm_lETUNWr3lPEZ78EugnSoRpB-VWrr2xzhchsPxEqYpURt-KoqaQozwoy0RIja-Om40YgN5qVAOZCoMNQCb_=w640-h546\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv style=\"box-sizing: border-box;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EWhisk the eggs, sugar, salt, vanilla and almond together in a bowl.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjHyKtMt3wBph6rLhBt98tjkKuYHUfwblpjEBApwx_nrLx4Bxef8aBE_FwRhpy_-9Ys-MAigptUdX1UXGjtlF-WmuCP1Ldfun4bMmpEJpB7WL0HdkkQbzw0LJQLHWKUHR6LDwwFP-4hS2gZ0GS2iP-n20D-4DGXpz6nsQ-DRCPOMalXwxVbp3C7ogWq=s3994\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3232\" data-original-width=\"3994\" height=\"518\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjHyKtMt3wBph6rLhBt98tjkKuYHUfwblpjEBApwx_nrLx4Bxef8aBE_FwRhpy_-9Ys-MAigptUdX1UXGjtlF-WmuCP1Ldfun4bMmpEJpB7WL0HdkkQbzw0LJQLHWKUHR6LDwwFP-4hS2gZ0GS2iP-n20D-4DGXpz6nsQ-DRCPOMalXwxVbp3C7ogWq=w640-h518\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EWarm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1\/2 minutes.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ESlowly whisk the warm milk into the egg and sugar mixture until well amalgamated.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; font-family: Quicksand, sans-serif; font-size: 16px; margin-top: 20px !important;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ECut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjb5Y-BNiwNhIX7Grw-_YJDeIn0TPje4YJ312NKU-pMCNRlRXkZEgJ5QEZsEdhD4XTpVDiv-5j6oc2qLyVcWuUZUWOTRt6RWw8_iJypaPbnGV6zyMpEGfpJptc5bhY04reolQ3Ti1QsPPpC5vwVw2WtORC8QY5PI6JEnWmarnKymErq-wRiZmpANuqH=s3656\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3130\" data-original-width=\"3656\" height=\"548\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEjb5Y-BNiwNhIX7Grw-_YJDeIn0TPje4YJ312NKU-pMCNRlRXkZEgJ5QEZsEdhD4XTpVDiv-5j6oc2qLyVcWuUZUWOTRt6RWw8_iJypaPbnGV6zyMpEGfpJptc5bhY04reolQ3Ti1QsPPpC5vwVw2WtORC8QY5PI6JEnWmarnKymErq-wRiZmpANuqH=w640-h548\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv style=\"box-sizing: border-box; font-family: Quicksand, sans-serif; font-size: 16px; margin-top: 20px !important;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EPour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ESprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EPop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; margin-top: 20px !important;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ESprinkle with some icing sugar and serve warm.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"box-sizing: border-box; font-family: Quicksand, sans-serif; font-size: 16px; margin-top: 20px !important;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhluFgEY9QzMZORGa4EZmSmRr665Dj2qAbkz2QtzcMvSEjIiNDK-LW1oX0EO9qgkRhG8NpB72esu7FRqF_h3yRwqMKwV4CFux89OktFsdn5r_PVCVFJKBue_Y_LyuJ-LMiMSiVA2BA8sGrT94RY_cYKbnDIA_ZOq1h811eFvhAdmyR0yWSS_z4Zsjnk=s4522\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" border=\"0\" data-original-height=\"3593\" data-original-width=\"4522\" height=\"508\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEhluFgEY9QzMZORGa4EZmSmRr665Dj2qAbkz2QtzcMvSEjIiNDK-LW1oX0EO9qgkRhG8NpB72esu7FRqF_h3yRwqMKwV4CFux89OktFsdn5r_PVCVFJKBue_Y_LyuJ-LMiMSiVA2BA8sGrT94RY_cYKbnDIA_ZOq1h811eFvhAdmyR0yWSS_z4Zsjnk=w640-h508\" title=\"Donut \u0026amp; Jam Bread Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd that's it.\u0026nbsp; Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up.\u0026nbsp; Its soft and indulgent, rich\u0026nbsp; even.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds.\u0026nbsp; The middles nice and sweet from the jam.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top.\u0026nbsp; \u0026nbsp;In North America you might be more inclined to enjoy it with a scoop of ice cream.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all.\u0026nbsp; Yummity yum!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgYDA0jCxFxXIwJWBoXQVoV0iCuIzEuQVfw0vf2lGsmSo_iHvaT8Q8ZcypXSye6-iyL2ZCjCMF_dDa-_uoL79Yaxffto9wUafszh6zaBrQOOCoxjVTPcO-6uSIVjqrv134J7gSwr--d4amUmFp1F2-ctodBcSRg-mJi071T_Ywrvj67BfYW2HXjCqv5=w640-h638\",\"name\":\"Donut \u0026 Jam Bread Pudding\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT45M\",\"description\":\"This is comfort food pure and simple and a great way to use up stale donuts.\",\"yield\":\"3\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"3 stale donuts (either cake or yeast)\",\"1 large free range egg, plus 1 egg yolk\",\"pinch salt\",\"3 tsp your favorite jam (I used cherry)\",\"1\/4 cup (50g) sugar\",\"1 1\/4 cups (300ml) whole milk\",\"1\/2 tsp vanilla\",\"few drops almond extract\",\"2 or 3 TBS flaked almonds\",\"sugar to sprinkle\",\"boiling water\"],\"recipeInstructions\":[\"Preheat the oven to 350*F\/180*C\/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.\",\"Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.\",\"Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1\/2 minutes.)\",\"Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.\",\"Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.\",\"Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.\",\"Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.\",\"Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)\",\"Sprinkle with some icing sugar and serve warm.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4643650465720\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Donut \u0026amp; Jam Bread Pudding\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgYDA0jCxFxXIwJWBoXQVoV0iCuIzEuQVfw0vf2lGsmSo_iHvaT8Q8ZcypXSye6-iyL2ZCjCMF_dDa-_uoL79Yaxffto9wUafszh6zaBrQOOCoxjVTPcO-6uSIVjqrv134J7gSwr--d4amUmFp1F2-ctodBcSRg-mJi071T_Ywrvj67BfYW2HXjCqv5=w640-h638\" title=\"Donut \u0026amp; Jam Bread Pudding\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EDonut \u0026amp; Jam Bread Pudding\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E3\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 45 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is comfort food pure and simple and a great way to use up stale donuts.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E3 stale donuts (either cake or yeast)\u003C\/li\u003E\u003Cli\u003E1 large free range egg, plus 1 egg yolk\u003C\/li\u003E\u003Cli\u003Epinch salt\u003C\/li\u003E\u003Cli\u003E3 tsp your favorite jam (I used cherry)\u003C\/li\u003E\u003Cli\u003E1\/4 cup (50g) sugar\u003C\/li\u003E\u003Cli\u003E1 1\/4 cups (300ml) whole milk\u003C\/li\u003E\u003Cli\u003E1\/2 tsp vanilla\u003C\/li\u003E\u003Cli\u003Efew drops almond extract\u003C\/li\u003E\u003Cli\u003E2 or 3 TBS flaked almonds\u003C\/li\u003E\u003Cli\u003Esugar to sprinkle\u003C\/li\u003E\u003Cli\u003Eboiling water\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.\u003C\/li\u003E\u003Cli\u003EWhisk the eggs, sugar, salt, vanilla and almond together in a bowl.\u003C\/li\u003E\u003Cli\u003EWarm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1\/2 minutes.)\u003C\/li\u003E\u003Cli\u003ESlowly whisk the warm milk into the egg and sugar mixture until well amalgamated.\u003C\/li\u003E\u003Cli\u003ECut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.\u003C\/li\u003E\u003Cli\u003EPour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.\u003C\/li\u003E\u003Cli\u003ESprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.\u003C\/li\u003E\u003Cli\u003EPop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)\u003C\/li\u003E\u003Cli\u003ESprinkle with some icing sugar and serve warm.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and as such can be reported to myself at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thank you!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4833255902901573944\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/02\/donut-jam-bread-pudding.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4833255902901573944"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4833255902901573944"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/02\/donut-jam-bread-pudding.html","title":"Donut \u0026 Jam Bread Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/a\/AVvXsEgYDA0jCxFxXIwJWBoXQVoV0iCuIzEuQVfw0vf2lGsmSo_iHvaT8Q8ZcypXSye6-iyL2ZCjCMF_dDa-_uoL79Yaxffto9wUafszh6zaBrQOOCoxjVTPcO-6uSIVjqrv134J7gSwr--d4amUmFp1F2-ctodBcSRg-mJi071T_Ywrvj67BfYW2HXjCqv5=s72-w640-h638-c","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1369462294704211377"},"published":{"$t":"2021-07-02T08:00:00.103+01:00"},"updated":{"$t":"2021-07-02T08:00:00.278+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"}],"title":{"type":"text","$t":"Ginger \u0026 Honey Bread \u0026 Butter Pudding with Strawberries "},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-y_7N9FQdcuo\/YNyV6LsA4rI\/AAAAAAADSNE\/9os0AbCi4dALvWxradrVE-5gLwGdfkcaACLcBGAsYHQ\/s4451\/best%2Bcover%2Bpudding.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread Pudding with Strawberries\" border=\"0\" data-original-height=\"3404\" data-original-width=\"4451\" height=\"490\" src=\"https:\/\/1.bp.blogspot.com\/-y_7N9FQdcuo\/YNyV6LsA4rI\/AAAAAAADSNE\/9os0AbCi4dALvWxradrVE-5gLwGdfkcaACLcBGAsYHQ\/w640-h490\/best%2Bcover%2Bpudding.JPG\" title=\"Ginger \u0026amp; Honey Bread Pudding with Strawberries\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had a bit of stale bread that I wanted to use before it went moldy the other day and so I decided to make a Bread \u0026amp; Butter Pudding. Bread \u0026amp; Butter Pudding is a real favorite dessert in the UK.\u0026nbsp; I don't think I had ever really had it before I moved over there.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts a pudding made with buttered bread and custard. An old fashioned bread and butter pudding will have raisins in it, and not much else. You will sometimes see bread and butter pudding with jam.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XovmzC5r1k0\/YNyV9e4HYJI\/AAAAAAADSNI\/noJfyA3n43oJb7nYlyGG6GbGieuB2yM7ACLcBGAsYHQ\/s3991\/cover%2Bpudding.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3843\" data-original-width=\"3991\" height=\"616\" src=\"https:\/\/1.bp.blogspot.com\/-XovmzC5r1k0\/YNyV9e4HYJI\/AAAAAAADSNI\/noJfyA3n43oJb7nYlyGG6GbGieuB2yM7ACLcBGAsYHQ\/w640-h616\/cover%2Bpudding.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;That is one of my favorite versions. Little bread and jam sandwiches baked in a rich custard. Its really yummy!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI actually have quite a few bread pudding recipes on the blog. You can \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/search?q=bread+pudding\" rel=\"nofollow\" target=\"_blank\"\u003Eaccess them from here\u003C\/a\u003E\u003C\/b\u003E. There is something there which is sure to please everyone and every taste!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zhiykts3GHE\/YNyWscbvqiI\/AAAAAAADSNk\/uy0fMJIg1NYpFUNbewQz65B5Zc29YSQMACLcBGAsYHQ\/s5184\/IMG_0904%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-zhiykts3GHE\/YNyWscbvqiI\/AAAAAAADSNk\/uy0fMJIg1NYpFUNbewQz65B5Zc29YSQMACLcBGAsYHQ\/w640-h480\/IMG_0904%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI thought I would try something a little bit different today.\u0026nbsp; First of all I wanted a bread pudding that wasn't overly large.\u0026nbsp; So I downsized a pudding I found in a cookbook I have by Martha Stewart called Dinner at Home.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts a great book, filled with lots of yummy menus and recipes.\u0026nbsp; Her recipe called for rum.\u0026nbsp; Rum is not something I keep in my house because I don't really drink alcohol, although I do cook with it from time to time.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bDE7DDkwJHM\/YNyWYAZQP4I\/AAAAAAADSNQ\/kvrYfgjxua0Q_c4-_LcveTl7sV7tdkg8gCLcBGAsYHQ\/s3342\/IMG_0903%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3074\" data-original-width=\"3342\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-bDE7DDkwJHM\/YNyWYAZQP4I\/AAAAAAADSNQ\/kvrYfgjxua0Q_c4-_LcveTl7sV7tdkg8gCLcBGAsYHQ\/w640-h588\/IMG_0903%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used to keep small bottles of quite a few things in the larder to cook with, small bottles of liqueurs etc. I have had to replace so many things here, setting myself back up again, that buying alcohol has been low on my priority list, so no cooking alcohol for now.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI decided I would use Ginger Syrup in it's place. Some of you may recall me making my own preserved ginger in syrup last December.\u0026nbsp; You can \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/12\/preserved-stem-ginger-in-syrup.html\" rel=\"nofollow\" target=\"_blank\"\u003Eaccess that recipe here\u003C\/a\u003E\u003C\/b\u003E.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--PANCYX3rU0\/YNyWYLpBLFI\/AAAAAAADSNU\/IiQHUDNXtP8oeFEdhfp3P-TE4QR5SXzswCLcBGAsYHQ\/s3070\/IMG_0901%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3070\" data-original-width=\"3065\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/--PANCYX3rU0\/YNyWYLpBLFI\/AAAAAAADSNU\/IiQHUDNXtP8oeFEdhfp3P-TE4QR5SXzswCLcBGAsYHQ\/w638-h640\/IMG_0901%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"638\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts actually very easy to make and its a great ingredient to have on hand.\u0026nbsp; You will find millions of uses for both the knobs of preserved ginger and for the syrup.\u0026nbsp; Its lovely.\u0026nbsp; Sometimes I will add a touch of it to a lemon glaze when I am glazing a gingerbread or some such.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts really delicious and pieces of the ginger are really nice as decorations on cakes, or even in cakes. I highly recommend you make some.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6afckxNRLfg\/YNyWdj5k7cI\/AAAAAAADSNY\/vDPfyx1WvEYQ_g0RR3sVR5iKi_g-sWm7gCLcBGAsYHQ\/s4193\/IMG_0900%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3642\" data-original-width=\"4193\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-6afckxNRLfg\/YNyWdj5k7cI\/AAAAAAADSNY\/vDPfyx1WvEYQ_g0RR3sVR5iKi_g-sWm7gCLcBGAsYHQ\/w640-h556\/IMG_0900%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI felt that some of the syrup would make a great substitution for the rum, which meant I also had to cut back on the sugar.\u0026nbsp; I decided to use honey instead of sugar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHoney and ginger are perfect partners.\u0026nbsp; Add some lemon into the mix and you have a trinity of beautiful flavors, and one very tasty bread pudding!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2XaBK-Uyfyk\/YNyXJKBF-jI\/AAAAAAADSNw\/UK-Ix-ZNIyIz3eiyV8DTMYJhdZhIDE6JgCLcBGAsYHQ\/s3202\/IMG_0905%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3200\" data-original-width=\"3202\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-2XaBK-Uyfyk\/YNyXJKBF-jI\/AAAAAAADSNw\/UK-Ix-ZNIyIz3eiyV8DTMYJhdZhIDE6JgCLcBGAsYHQ\/w640-h640\/IMG_0905%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't worry if you can't find or don't have preserved ginger.\u0026nbsp; You can just use extra honey in it's place and add some powdered dried ginger in it's place.\u0026nbsp; It will work find.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI added some lemon into the pudding along with the vanilla in the way of lemon extract.\u0026nbsp; I also introduced a bit of grated lemon zest. You won't be using any refined sugar at all, except for a bit of demerara sugar sprinkled on top before baking.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MKoLGCohhF0\/YNyXSIs320I\/AAAAAAADSN0\/ME20Zb4cXQMqTeycHWMydcO8He5cMTsdQCLcBGAsYHQ\/s4317\/IMG_0906%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3464\" data-original-width=\"4317\" height=\"514\" src=\"https:\/\/1.bp.blogspot.com\/-MKoLGCohhF0\/YNyXSIs320I\/AAAAAAADSN0\/ME20Zb4cXQMqTeycHWMydcO8He5cMTsdQCLcBGAsYHQ\/w640-h514\/IMG_0906%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor even more ginger flavor, I added a small quantity of chopped candied ginger. I so love candied ginger. I sometimes sit and eat a piece of it instead of a sweetie, which totally satisfies my sweet tooth in a fabulously tasty way.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHave I mentioned how much I love ginger??? Well now you know!\u0026nbsp; I love LOVE ginger.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-R69nJL-S__A\/YNyXTaINJDI\/AAAAAAADSN4\/rVVo2e4a3ZsZ9Nb7sO3e83jtwRGy5qq_QCLcBGAsYHQ\/s4357\/IMG_0908%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3660\" data-original-width=\"4357\" height=\"538\" src=\"https:\/\/1.bp.blogspot.com\/-R69nJL-S__A\/YNyXTaINJDI\/AAAAAAADSN4\/rVVo2e4a3ZsZ9Nb7sO3e83jtwRGy5qq_QCLcBGAsYHQ\/w640-h538\/IMG_0908%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also cut the recipe in half to serve only two people, which it does very generously.\u0026nbsp; Her recipe said that it fed four with leftovers. Mine feeds two generously.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used a rustic white bread.\u0026nbsp; Some of a Stale boule I had in the fridge.\u0026nbsp; I cut off all of the crust and then buttered it lightly with some softened butter.\u0026nbsp; (The birds enjoyed the crusts)\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NCdLMlBhUY0\/YNyXpD-F7LI\/AAAAAAADSOE\/EAhPqXT3sa4wsDDDg33Gq9cDtlLtaECHwCLcBGAsYHQ\/s4554\/IMG_0910%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3665\" data-original-width=\"4554\" height=\"516\" src=\"https:\/\/1.bp.blogspot.com\/-NCdLMlBhUY0\/YNyXpD-F7LI\/AAAAAAADSOE\/EAhPqXT3sa4wsDDDg33Gq9cDtlLtaECHwCLcBGAsYHQ\/w640-h516\/IMG_0910%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI then cut the bread into cubes.\u0026nbsp; She had cut hers into quarters, but it is kind of hard to cut slices of a boule into quarters or triangles.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI thought cubes would work well and they did.\u0026nbsp;\u0026nbsp;\u0026nbsp;I mixed the buttered bread with the pieces of candied ginger.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe custard which is poured over top is made by beating together some whole milk, cream, and the other liquid ingredients, along with the lemon zest.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BMDJauxKMcA\/YNyXpZMbb4I\/AAAAAAADSOI\/eZL8as_e7Y0DWaIAICfqT6-2c4AWxOGWwCLcBGAsYHQ\/s3330\/IMG_0911%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3168\" data-original-width=\"3330\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-BMDJauxKMcA\/YNyXpZMbb4I\/AAAAAAADSOI\/eZL8as_e7Y0DWaIAICfqT6-2c4AWxOGWwCLcBGAsYHQ\/w640-h608\/IMG_0911%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou just pour it evenly over top of the bread mixture,\u0026nbsp; and then you just leave it to sit for an hour.\u0026nbsp; Don't skip this step.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat sitting time allows for the bread to soak up as much of that custard as it can, which results in a pudding with a lovely light and creamy texture.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-KROWbTxfLEU\/YNyXqdrgMOI\/AAAAAAADSOM\/UYfer5O87OYcJsVM56GRKUJgyaU8Uyn5gCLcBGAsYHQ\/s3869\/IMG_0912%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"2891\" data-original-width=\"3869\" height=\"478\" src=\"https:\/\/1.bp.blogspot.com\/-KROWbTxfLEU\/YNyXqdrgMOI\/AAAAAAADSOM\/UYfer5O87OYcJsVM56GRKUJgyaU8Uyn5gCLcBGAsYHQ\/w640-h478\/IMG_0912%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce the hour is up you can bake the pudding.\u0026nbsp; I sprinkled some demerara sugar over top just before baking, for a bit of a sparkle and a tiny bit of sweet.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is no sugar in the pudding itself, just the honey and the ginger syrup.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-uRDex3q-ApY\/YNyYJE6a_NI\/AAAAAAADSOk\/YkbfpvN1CKgd0-K9LYDV3LunYqGivtZvwCLcBGAsYHQ\/s4918\/IMG_0913%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3440\" data-original-width=\"4918\" height=\"448\" src=\"https:\/\/1.bp.blogspot.com\/-uRDex3q-ApY\/YNyYJE6a_NI\/AAAAAAADSOk\/YkbfpvN1CKgd0-K9LYDV3LunYqGivtZvwCLcBGAsYHQ\/w640-h448\/IMG_0913%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt gets baked for about a half an hour in a hot oven. If you think it is getting browned too quickly on top, cover it with a sheet of aluminum foil. It works a charm.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had always thought that with foil you wanted the shiny side away from the food, and dull side in.\u0026nbsp; Actually it is the other way around according to my sister.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn all truth, it probably doesn't matter much.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TOriXUviPvU\/YNyYDtaVhoI\/AAAAAAADSOg\/CzLKWsXJbvgpnKe4Mt6YHK_Aer_H7Q7MQCLcBGAsYHQ\/s4430\/IMG_0914%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3169\" data-original-width=\"4430\" height=\"458\" src=\"https:\/\/1.bp.blogspot.com\/-TOriXUviPvU\/YNyYDtaVhoI\/AAAAAAADSOg\/CzLKWsXJbvgpnKe4Mt6YHK_Aer_H7Q7MQCLcBGAsYHQ\/w640-h458\/IMG_0914%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis soufflés up really nicely in the oven.\u0026nbsp; It comes out all nice and puffy. It is done when a knife inserted near the center comes out clean. If its not quite done, pop it back in for a few more minutes.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEasy peasy lemon squeasy as they say!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SnYAGZa5mVQ\/YNyYBbQ3s1I\/AAAAAAADSOc\/IkRLtmF91iINLel4_ZbLN8WRPKFs85tdgCLcBGAsYHQ\/s3512\/IMG_0915%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3088\" data-original-width=\"3512\" height=\"562\" src=\"https:\/\/1.bp.blogspot.com\/-SnYAGZa5mVQ\/YNyYBbQ3s1I\/AAAAAAADSOc\/IkRLtmF91iINLel4_ZbLN8WRPKFs85tdgCLcBGAsYHQ\/w640-h562\/IMG_0915%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMartha served hers simply with some strawberries which she macerated in their own juices with a bit of sugar.\u0026nbsp; I thought that was perfect.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had some lovely berries that a lady brought to my door that were beautiful and extremely fresh. Picked just that morning.\u0026nbsp; They tasted lovely.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iuqb1d0f-R8\/YNyYWisST5I\/AAAAAAADSOw\/FpfP5yGnOdAzFnFSRiOuKGBPDb45swAdwCLcBGAsYHQ\/s3778\/IMG_0916%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3072\" data-original-width=\"3778\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-iuqb1d0f-R8\/YNyYWisST5I\/AAAAAAADSOw\/FpfP5yGnOdAzFnFSRiOuKGBPDb45swAdwCLcBGAsYHQ\/w640-h520\/IMG_0916%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI knew they would go really well with this pudding.\u0026nbsp; I simply washed them, cut them in half and tossed them with a bit of sugar, leaving them to sit for about 10 minutes.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could also toss them wit some ginger syrup if you wanted to.\u0026nbsp; Its up to you really.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-krgsGph-hOU\/YNyYZ3dYapI\/AAAAAAADSO4\/y6WuzIjYiGg8dqde9SbNVwPAucG6gBnvgCLcBGAsYHQ\/s4480\/IMG_0917%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" border=\"0\" data-original-height=\"3632\" data-original-width=\"4480\" height=\"518\" src=\"https:\/\/1.bp.blogspot.com\/-krgsGph-hOU\/YNyYZ3dYapI\/AAAAAAADSO4\/y6WuzIjYiGg8dqde9SbNVwPAucG6gBnvgCLcBGAsYHQ\/w640-h518\/IMG_0917%2B%25282%2529.JPG\" title=\"Ginger \u0026amp; Honey Bread \u0026amp; Butter Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was a beautiful pudding really.\u0026nbsp; Crunchy on the outside. Soft and creamy on the inside, with lovely lemon and ginger flavours.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETiny bits of candied ginger, strewn throughout and a few bits on the top that got a bit crunchy. Just lovely.\u0026nbsp; I think I may have found my new favorite bread and butter pudding!\u0026nbsp; I think you are going to love it too!!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-y_7N9FQdcuo\/YNyV6LsA4rI\/AAAAAAADSNE\/9os0AbCi4dALvWxradrVE-5gLwGdfkcaACLcBGAsYHQ\/w640-h490\/best%2Bcover%2Bpudding.JPG\",\"name\":\"Ginger \u0026 Honey Bread Pudding with Strawberries\",\"prepTime\":\"PT1H10M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT1H40M\",\"description\":\"Make sure you soak the bread for at least an hour prior to baking. This delicious rich pudding serves two generously.\",\"yield\":\"serves 2\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"2 large free range eggs\",\"1\/2 cup (120ml) whole milk\",\"1\/2 cup (120ml) heavy cream\",\"2 TBS liquid honey (pick one with a nice flavor)\",\"1 TBS ginger syrup (if you can't find it, use an additional TBS of honey) (from a jar of preserved ginger)\",\"1\/2 tsp pure vanilla extract\",\"1\/2 tsp lemon extract\",\"the grated zest of half a lemon\",\"2 TBS chopped candied ginger\",\"pinch of salt\",\"4 thin slices of day old rustic white bread, crusts removed\",\"softened butter to spread\",\"1 TBS demerara sugar to sprinkle on top\",\"1\/2 pint fresh strawberries, rinsed, hulled and cut in half\",\"1 TBS sugar\"],\"recipeInstructions\":[\"Whisk together the eggs, milk, cream, honey, ginger syrup, vanilla, lemon extract, lemon zest, and salt.\",\"Butter a small rectangular casserole dish which holds two cups.\",\"Butter your bread slices on one side and cut into cubes.  Toss them together with the chopped candied ginger and pop them into the prepared casserole dish.\",\"Pour the egg mixture over top. Let stand at room temperature for one hour.\",\"Preheat the oven to 400*F\/200*C\/ gas mark 6.  \",\"Sprinkle the demerara sugar over top of the casserole and then pop it into the oven.  Bake for 25 to 30 minutes until golden and set. Remove from the oven.\",\"Combine the prepared strawberries with the sugar and leave to macerate for about 10 minutes, tossing occasionally.\",\"Serve the bread pudding warm in dishes with some of the berries on the side.  Delicious!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4625069934083\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Ginger \u0026amp; Honey Bread Pudding with Strawberries\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-y_7N9FQdcuo\/YNyV6LsA4rI\/AAAAAAADSNE\/9os0AbCi4dALvWxradrVE-5gLwGdfkcaACLcBGAsYHQ\/w640-h490\/best%2Bcover%2Bpudding.JPG\" title=\"Ginger \u0026amp; Honey Bread Pudding with Strawberries\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EGinger \u0026amp; Honey Bread \u0026amp; Butter Pudding with Strawberries\u003C\/h3\u003E\n    \n    \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003Eserves 2\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 1 H \u0026amp; 10 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 40 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EMake sure you soak the bread for at least an hour prior to baking. This delicious rich pudding serves two generously.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 large free range eggs\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) whole milk\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) heavy cream\u003C\/li\u003E\u003Cli\u003E2 TBS liquid honey (pick one with a nice flavor)\u003C\/li\u003E\u003Cli\u003E1 TBS ginger syrup (if you can't find it, use an additional TBS of honey) (from a jar of preserved ginger)\u003C\/li\u003E\u003Cli\u003E1\/2 tsp pure vanilla extract\u003C\/li\u003E\u003Cli\u003E1\/2 tsp lemon extract\u003C\/li\u003E\u003Cli\u003Ethe grated zest of half a lemon\u003C\/li\u003E\u003Cli\u003E2 TBS chopped candied ginger\u003C\/li\u003E\u003Cli\u003Epinch of salt\u003C\/li\u003E\u003Cli\u003E4 thin slices of day old rustic white bread, crusts removed\u003C\/li\u003E\u003Cli\u003Esoftened butter to spread\u003C\/li\u003E\u003Cli\u003E1 TBS demerara sugar to sprinkle on top\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the berries:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 pint fresh strawberries, rinsed, hulled and cut in half\u003C\/li\u003E\u003Cli\u003E1 TBS sugar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EWhisk together the eggs, milk, cream, honey, ginger syrup, vanilla, lemon extract, lemon zest, and salt.\u003C\/li\u003E\u003Cli\u003EButter a small rectangular casserole dish which holds two cups.\u003C\/li\u003E\u003Cli\u003EButter your bread slices on one side and cut into cubes.\u0026nbsp; Toss them together with the chopped candied ginger and pop them into the prepared casserole dish.\u003C\/li\u003E\u003Cli\u003EPour the egg mixture over top. Let stand at room temperature for one hour.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 400*F\/200*C\/ gas mark 6.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ESprinkle the demerara sugar over top of the casserole and then pop it into the oven.\u0026nbsp; Bake for 25 to 30 minutes until golden and set. Remove from the oven.\u003C\/li\u003E\u003Cli\u003ECombine the prepared strawberries with the sugar and leave to macerate for about 10 minutes, tossing occasionally.\u003C\/li\u003E\u003Cli\u003EServe the bread pudding warm in dishes with some of the berries on the side.\u0026nbsp; Delicious!\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\" style=\"color: black;\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003ENotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003EGinger syrup is the syrup which surrounds preserved ginger in the jar.  It is thick and syrupy and has a lovely ginger flavor. If you cannot find it, just use honey in it's place and perhaps add 1\/4 tsp of powdered ginger to the egg mixture.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 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src=\"https:\/\/1.bp.blogspot.com\/-FyLx1rGZsis\/YNycdt_WlUI\/AAAAAAADSPE\/-7HReT983tIyQJStwWaSJDNBxypoQ7-RACLcBGAsYHQ\/s600\/end%2Bpudding.JPG\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n  \n  This content (written and photograph) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"background-color: white; border: 0px; color: #161616; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 18px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1369462294704211377\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/07\/ginger-honey-bread-butter-pudding-with.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1369462294704211377"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1369462294704211377"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/07\/ginger-honey-bread-butter-pudding-with.html","title":"Ginger \u0026 Honey Bread \u0026 Butter Pudding with Strawberries "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-y_7N9FQdcuo\/YNyV6LsA4rI\/AAAAAAADSNE\/9os0AbCi4dALvWxradrVE-5gLwGdfkcaACLcBGAsYHQ\/s72-w640-h490-c\/best%2Bcover%2Bpudding.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5464106845866002509"},"published":{"$t":"2017-05-18T04:00:00.000+01:00"},"updated":{"$t":"2017-05-18T04:00:16.044+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jam"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Apricot Bread \u0026 Butter Pudding"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s400\/DSCN1927.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI found myself with half a loaf of stale white bread this week.\u0026nbsp; I had bought it to make sandwiches with the other day and it didn't get all used up.\u0026nbsp; I don't like waste so I thought I would make one of Todd's favourite desserts.\u0026nbsp; Bread and Butter Pudding.\u0026nbsp; He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought\u0026nbsp; . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s1600\/DSCN1912.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/3.bp.blogspot.com\/-m3vK4p8MYiI\/WRw7fdEUZoI\/AAAAAAAA9TU\/3FTBSLjo7KszafYhzGCq1wxjmMFc_nlQgCLcB\/s400\/DSCN1912.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s1600\/DSCN1913.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-Yg5aCwZdtbU\/WRw7eiUK4eI\/AAAAAAAA9TQ\/58WCpFn0qXIJKcc2X3x8IIfSYQvLkkiUACLcB\/s400\/DSCN1913.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou want your bread to be quite stale. (NOT moldy.)\u0026nbsp; If it is a tiny bit dry, so much the better. That allows it to soak up the custard better. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s1600\/DSCN1914.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-ObDr_enyEYo\/WRw7eSbB5kI\/AAAAAAAA9TM\/DK8SjGyYMggE0Jh-LXWFzs6LMkEO05_JACLcB\/s400\/DSCN1914.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOf course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . .\u0026nbsp; apricot jam sandwiches!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/3.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9TY\/2E2GBN6zAbIXeInY6DP8r2iM10hbR2bMACLcB\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHaving said that any jam would work.\u0026nbsp; Strawberry.\u0026nbsp; Raspberry.\u0026nbsp; Black currant.\u0026nbsp; Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s1600\/DSCN1924.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-VuWAnoagL5U\/WRw7neRo_8I\/AAAAAAAA9Tc\/aGOibtu2Lh06PMBuZ-gPoWRodYVoQfvigCLcB\/s400\/DSCN1924.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOther than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream.\u0026nbsp; Rich.\u0026nbsp; Delicious.\u0026nbsp; The perfect pud to spoil a husband with on a rainy day. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s1600\/DSCN1925.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-SVA4_XVPF5M\/WRw7p24wx9I\/AAAAAAAA9Tg\/1gPgexmnAXc-hicOXLjsVoBa6ZBRIT_WACLcB\/s400\/DSCN1925.JPG\" width=\"370\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Apricot Bread \u0026amp; Butter Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apricot-bread-butter-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E2 TBS softened butter, plus extra for buttering the dish\u003Cbr \/\u003E8 thin slices of sturdy white bread (stale is best)\u003Cbr \/\u003Egood quality apricot jam\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003E330ml whole milk (1 1\/3 cup)\u003Cbr \/\u003E60ml\u0026nbsp; double cream (1\/4 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E30g caster sugar (2 1\/2 TBS)\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003Edemerara sugar for sprinkling\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s1600\/DSCN1926.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-oisoAj-kLDs\/WRw7xP9Mm-I\/AAAAAAAA9To\/A7GJyWXqjj8DQum8k_WVMB2zSylavl5xgCLcB\/s400\/DSCN1926.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Butter a 2 pint pie dish with butter.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 180*C\/350*F\/Gas mark 4.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETrim\n the crusts off of the bread and butter each slice on one side.\u0026nbsp; Spread \nhalf of the slices thickly with some apricot jam, on the unbuttered \nside.\u0026nbsp; Put together with the other half of the slices like little jam \nsandwiches, with the buttered sides showing on the outside of each.\u0026nbsp; Cut\n each sandwich in half diagonally and then place into the prepared \ndish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the milk in\n a pan over low heat.\u0026nbsp; Add the lemon zest.\u0026nbsp; Scald.\u0026nbsp; (Heat just until you\n see bubbles appearing around the edges.\u0026nbsp; Do not let it boil.)\u0026nbsp; Whisk in\n the cream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBreak the eggs into a bowl, add the sugar and beat \ntogether well.\u0026nbsp; Whisk in the heated milk slowly.\u0026nbsp; Strain the resulting \ncustard into a beaker, then pour this custard over the bread mixture.\u0026nbsp; \nLet stand for about 30 minutes so that it is absorbed somewhat.\u0026nbsp; \nSprinkle with some freshly grated nutmeg and a dusting of demerara \nsugar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown.\u0026nbsp; Serve warm.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s1600\/DSCN1923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"360\" src=\"https:\/\/2.bp.blogspot.com\/-EK6pMe-Br3A\/WRw7lE_ccNI\/AAAAAAAA9Tw\/KAXgK7MsSXEcy56aeuVcir1nvwDIfdjaACEw\/s400\/DSCN1923.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tk\/pZ0ptt-NkJMQQRcxcSag0UpNAp0pkl7twCLcB\/s1600\/DSCN1927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou know, I really believe that it is the simple things in life which bring us the most joy, don't you?\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Note - I did dust it with a bit of icing sugar for photography purposes.\u0026nbsp; Its not really necessary to do that.\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5464106845866002509\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5464106845866002509"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/apricot-bread-butter-pudding.html","title":"Apricot Bread \u0026 Butter Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-TfZEHu0PKqM\/WRw7wzGfTmI\/AAAAAAAA9Tw\/gjRNgofN9-ERLdgDG1FdEMI85T9KUbprACEw\/s72-c\/DSCN1927.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3201627498556572775"},"published":{"$t":"2017-02-11T04:00:00.000+00:00"},"updated":{"$t":"2017-02-11T06:20:30.675+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Marmalade Pudding with an Orange Infused Custard"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s1600\/unnamed-5.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s400\/unnamed-5.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is nothing my husband loves more than a steamed pudding. \u0026nbsp; He loves stodge and comfort especially in the\u0026nbsp; Winter months.\u0026nbsp; He feels the cold a lot more than I do. \u0026nbsp; I have my own layer of insulation, haha, something which he is severely lacking.\u0026nbsp; Yes, he is one of those lucky people who can more than look at tasty things and never gain an ounce.\u0026nbsp; I just have to smell them and I gain a pound.\u0026nbsp; Sadly, I do a bit more than smell . . .\u0026nbsp; but that's another story!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-161PvuObp74\/WJ3NN4V0FeI\/AAAAAAAAuq8\/OwjNFr62Sg44lb_KABsHEfOKfs2ibsrnwCLcB\/s1600\/unnamed-6.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"395\" src=\"https:\/\/2.bp.blogspot.com\/-161PvuObp74\/WJ3NN4V0FeI\/AAAAAAAAuq8\/OwjNFr62Sg44lb_KABsHEfOKfs2ibsrnwCLcB\/s400\/unnamed-6.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThere is something just so wonderfully warm  and comforting about a steamed pudding (dessert).  They are so homey, just like a warm hug from a much beloved Gran.  I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well.  They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EZ6u2O3WWpY\/WJ3NOBjsWaI\/AAAAAAAAurA\/SWs1iC_XRBc9lWmUVzD-7KseXPfIv5V-ACLcB\/s1600\/unnamed-7.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/2.bp.blogspot.com\/-EZ6u2O3WWpY\/WJ3NOBjsWaI\/AAAAAAAAurA\/SWs1iC_XRBc9lWmUVzD-7KseXPfIv5V-ACLcB\/s400\/unnamed-7.jpg\" width=\"400\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe Toddster LOVES marmalade on his toast.  I like it too, but not quite as much as he does.  Its actually quite delicious when made into a cake or a lovely pudding such as this steamed pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-9nfcyB0DLXM\/WJ3NOl8w-lI\/AAAAAAAAurE\/b8E59E02btAYPcFhsLP6OQwE8XoPENBpwCLcB\/s1600\/unnamed-8.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/3.bp.blogspot.com\/-9nfcyB0DLXM\/WJ3NOl8w-lI\/AAAAAAAAurE\/b8E59E02btAYPcFhsLP6OQwE8XoPENBpwCLcB\/s400\/unnamed-8.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIt's very old school dinnerish really, but Todd has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-CBbjB4LMkjo\/WJ3NOpBTVFI\/AAAAAAAAurI\/tplXdTY4WOkcMIdVtiz5tbl3fRfI35-lwCLcB\/s1600\/unnamed-9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/4.bp.blogspot.com\/-CBbjB4LMkjo\/WJ3NOpBTVFI\/AAAAAAAAurI\/tplXdTY4WOkcMIdVtiz5tbl3fRfI35-lwCLcB\/s400\/unnamed-9.jpg\" width=\"400\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nServed warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us.  I cut the recipe in half and made a smaller portion as there are only two of us and it turned out beautifully.\u0026nbsp; Did you know you can buy small amounts of liqueurs like Grand Marnier at the shops?\u0026nbsp;\u0026nbsp; No need to buy a whole bottle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-LSkoHCNX0K0\/WJ3NNsfgRcI\/AAAAAAAAuq4\/E_4ZwjTLcL4KO2o7RXauw-NBB0z2ZDPdQCLcB\/s1600\/unnamed-10.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"371\" src=\"https:\/\/3.bp.blogspot.com\/-LSkoHCNX0K0\/WJ3NNsfgRcI\/AAAAAAAAuq4\/E_4ZwjTLcL4KO2o7RXauw-NBB0z2ZDPdQCLcB\/s400\/unnamed-10.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Marmalade Pudding with a Grand Marnier Custard*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-marmalade-pudding-with-a-grand-marnier-custard?pli=1\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n deliciously light and moist steamed pudding filled with the tart \nflavour of Marmalade and served up with a sweet Grand Marnier Custard.\u0026nbsp; \nThis pudding itself\u0026nbsp; freezes well, either whole or in individual \nportions.\u0026nbsp; Do not freeze the custard. This should be made fresh each \ntime.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n150g soft brown bread crumbs (2 1\/2 cups)\u003C\/div\u003E\n25g self raising whole wheat flour (1\/4 cup)\u003C\/div\u003E\n120g soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n120g butter (8 1\/2 TBS)\u003C\/div\u003E\n8 TBS marmalade\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large free range eggs\u003C\/div\u003E\n1 rounded TBS of bicarbonate of soda\u003C\/div\u003E\n1 TBS cold water\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the Custard:\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml of full fat milk (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml double cream (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsix egg yolks (you can freeze the whites to use for meringues at a \u003C\/div\u003E\n\u003Cdiv\u003E\nlater date)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g caster sugar (generous half cup)\u003C\/div\u003E\n2 TBS Grand Marnier \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-qQJHgdKBbg8\/WJ3NNcLx57I\/AAAAAAAAuqw\/vQ_1SMTqN_UJogXIac1ZeFIetuwht8SaQCLcB\/s1600\/unnamed-11.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/2.bp.blogspot.com\/-qQJHgdKBbg8\/WJ3NNcLx57I\/AAAAAAAAuqw\/vQ_1SMTqN_UJogXIac1ZeFIetuwht8SaQCLcB\/s400\/unnamed-11.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Butter a three pint pudding basin.\u0026nbsp; Place the bread crumbs, \nflour and soft light brown sugar into a large mixing bowl.\u0026nbsp; Melt the \nbutter over gentle heat along with the marmalade.\u0026nbsp; Pour the butter \nmixture over the dry mixture and blend thorougly.\u0026nbsp; Whisk the eggs until \nthey are frothy and then whisk them into the crumb mixture.\u0026nbsp; Stir \ntogether the bicarbonate of soda and the cold water.\u0026nbsp; Whisk this into \nthe pudding mix.\u0026nbsp; It will increase in volume, but don't be alarmed.\u0026nbsp; \nPour this mixture into the prepared basin.\u0026nbsp;\u0026nbsp; Cover it with\u0026nbsp; two pieces \nof grease proof paper which you have pleated in the middle and \nbuttered.\u0026nbsp; Tie securely around the rim of the basin.\u003C\/div\u003E\n\u003Cbr \/\u003E\nPlace \nthe basin in the top of a double boiler over quickly simmering water.\u0026nbsp; \nCover the pot and allow to steam for about 2 hours.\u0026nbsp; Check periodically \nto see if the water needs topping up so that the pot doesn't go dry.\u0026nbsp; \nWhen it is done a toothpick inserted into the centre should come out \nclean.\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the custard during the last \nhalf hour of the pudding steaming.\u0026nbsp; Whisk the egg yolks together with \nthe sugar in a saucepan with a heavy bottom, until pale, slightly thick \nand creamy.\u0026nbsp; Warm the milk and the cream together in another saucepan, \njust until bubbles appear around the edges.\u0026nbsp;\u0026nbsp; Slowly whisk this mixture \ninto the beaten eggs and sugar.\u0026nbsp; Bring to the boil very slowly over \nmedium low heat, whisking constantly.\u0026nbsp; It is done when it just begins to\n coat the back of a wooden spoon.\u0026nbsp; Do not over cook or it will curdle.\u0026nbsp; \nRemove from the heat immediately and whisk in the Grand Marnier.\u0026nbsp; Keep \nwarm.\u003C\/div\u003E\n\u003Cdiv\u003E\nRun a knife around the edge of the pudding basin\n and invert over a plate to remove.\u0026nbsp;\u0026nbsp; Cut the warm\u0026nbsp; pudding into wedges \nto serve along with the warm custard.\u0026nbsp; Delicious!\u003C\/div\u003E\nAlternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - a 3 pint pudding basin will hold about six cups.\u0026nbsp; You can also use a heat proof bowl if you don't have a pudding basin.\u0026nbsp; Also, if you don't have a double boiler you can place a metal trivet in the bottom of a large saucepan and place the bowl on top of that prior to adding boiling water to come partially up the sides of the bowl, no more than an inch.\u0026nbsp; Check frequently to top it up as the water evaporates.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3201627498556572775\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/marmalade-pudding-with-orange-infused.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3201627498556572775"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3201627498556572775"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/marmalade-pudding-with-orange-infused.html","title":"Marmalade Pudding with an Orange Infused Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s72-c\/unnamed-5.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7733025132779000263"},"published":{"$t":"2017-02-01T04:00:00.000+00:00"},"updated":{"$t":"2017-02-01T04:00:18.168+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"}],"title":{"type":"text","$t":"Rice Pudding For Two"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-_vj8wSg28hg\/WJCbbRmYjRI\/AAAAAAAAtF8\/Wrf0WbMDEIkfUfLSa3T8PW04B8NdkXPxgCLcB\/s1600\/DSCN0730.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/2.bp.blogspot.com\/-_vj8wSg28hg\/WJCbbRmYjRI\/AAAAAAAAtF8\/Wrf0WbMDEIkfUfLSa3T8PW04B8NdkXPxgCLcB\/s400\/DSCN0730.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy Todd is an old fashioned guy.\u0026nbsp; There is nothing fancy smancy about him.\u0026nbsp; He likes simple things, which is probably why he likes me so much.\u0026nbsp; 😉\u0026nbsp; There is nothing fancy smancy about me either!\u0026nbsp; And I, too, like simple things.\u0026nbsp; Things like thie simple baked rice pudding please us both on many levels. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-7SJ0ds0pfNw\/WJCbnLiv6iI\/AAAAAAAAtGI\/pYXDYpJKPNEwDTuYiMqdtn8Dc2hjFEeGQCLcB\/s1600\/DSCN0731.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-7SJ0ds0pfNw\/WJCbnLiv6iI\/AAAAAAAAtGI\/pYXDYpJKPNEwDTuYiMqdtn8Dc2hjFEeGQCLcB\/s400\/DSCN0731.JPG\" width=\"382\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNot only is it delicious, but it is very easy to make and well suited to using up that little bit of leftover rice from last night's dinner. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-67NOWyTfl7s\/WJCbxvU7NXI\/AAAAAAAAtGQ\/TkuqH28FCykR9vuq--E4ba-aFRqGEDA5QCLcB\/s1600\/DSCN0732.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/1.bp.blogspot.com\/-67NOWyTfl7s\/WJCbxvU7NXI\/AAAAAAAAtGQ\/TkuqH28FCykR9vuq--E4ba-aFRqGEDA5QCLcB\/s400\/DSCN0732.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is just the right size for just two people, which means it is just the right size for our wee family, or for a very hungry Todd.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-pjnpRcBx_i0\/WJCbuFWtsfI\/AAAAAAAAtGM\/VvNHXQDCSPYouo3V_H1keTCCVcB_7nB_QCLcB\/s1600\/DSCN0733.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"353\" src=\"https:\/\/2.bp.blogspot.com\/-pjnpRcBx_i0\/WJCbuFWtsfI\/AAAAAAAAtGM\/VvNHXQDCSPYouo3V_H1keTCCVcB_7nB_QCLcB\/s400\/DSCN0733.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNo, it is not pretty, but you could certainly dress it u with a dab of jam if you wished or a dollop of softly whipped cream.\u0026nbsp; It is very comforting . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mATYGJN1_BI\/WJCb2xc8iNI\/AAAAAAAAtGY\/Pq4MOgZerIMLZnefmpH_fjT5fipTi-B-QCLcB\/s1600\/DSCN0734.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-mATYGJN1_BI\/WJCb2xc8iNI\/AAAAAAAAtGY\/Pq4MOgZerIMLZnefmpH_fjT5fipTi-B-QCLcB\/s400\/DSCN0734.JPG\" width=\"382\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlmost nursery food\u0026nbsp; . . . warm hug food.\u0026nbsp; Little nuggets of rice encircled by rich milky custard.\u0026nbsp; I love the skin on top.\u0026nbsp; It's my favourire bit.\u0026nbsp; This is perfect food for the winter blues.\u0026nbsp; Enjoy . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-L7-PRSxdLOk\/WJCcClEAUdI\/AAAAAAAAtGc\/l2GhcWm9caoVSENJxzENGOVZrcycIinpQCLcB\/s1600\/DSCN0735.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"390\" src=\"https:\/\/4.bp.blogspot.com\/-L7-PRSxdLOk\/WJCcClEAUdI\/AAAAAAAAtGc\/l2GhcWm9caoVSENJxzENGOVZrcycIinpQCLcB\/s400\/DSCN0735.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Baked Rice Pudding For Two*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-rice-pudding-4-one\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a simple and comforting delicious dessert, perfectly sized for two people.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n180ml whole milk (3\/4 cup)\u003C\/div\u003E\n1\/4 tsp each of salt and cinnamon\u003C\/div\u003E\n1\/8 tsp freshly grated nutmeg\u003C\/div\u003E\n3 TBS granulated sugar\u003C\/div\u003E\n1\/4 tsp vanilla extract\u003C\/div\u003E\n120g of cooked rice (3\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-R09p5ODVd0g\/WJCcCrhjb1I\/AAAAAAAAtGg\/6K39p_KnqeALEGa1u09WWnIjOjbR5xqbgCLcB\/s1600\/DSCN0736.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/2.bp.blogspot.com\/-R09p5ODVd0g\/WJCcCrhjb1I\/AAAAAAAAtGg\/6K39p_KnqeALEGa1u09WWnIjOjbR5xqbgCLcB\/s400\/DSCN0736.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Preheat the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Butter a small 5 inch square baking dish.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk\n together the egg and sugar, cinnamon, salt and nutmeg.\u0026nbsp; Whisk in the \nmilk and vanilla. Stir in the milk and rice.\u0026nbsp; Pour into the prepared \ndish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the dish with the pudding in it into a larger\n pan and pour hot water into the pan until it comes halfway up the sides\n of the dish holding the rice pudding.\u0026nbsp; Bake in the preheated oven for \n55 minutes or until golden and set.\u0026nbsp; Serve warm with or without whipped \ncream.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GrbDpEabv08\/WJCcI8ZJ3MI\/AAAAAAAAtGo\/RiWitRcIo8EEOVDdMru_ci3A2u4JgMn0gCLcB\/s1600\/DSCN0738.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"188\" src=\"https:\/\/3.bp.blogspot.com\/-GrbDpEabv08\/WJCcI8ZJ3MI\/AAAAAAAAtGo\/RiWitRcIo8EEOVDdMru_ci3A2u4JgMn0gCLcB\/s400\/DSCN0738.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThere were years when I had a hard time cooking for just two people, especially having had to cook for a large family and then my employers etc. for a number of years.\u0026nbsp;\u0026nbsp; I am getting used to it now, and am becoming very good at it.\u0026nbsp;\u0026nbsp; You could of course double this if you wished, but if you are only two, then this is the perfect winter pud for you.\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7733025132779000263\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/rice-pudding-for-two.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733025132779000263"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733025132779000263"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/rice-pudding-for-two.html","title":"Rice Pudding For Two"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-_vj8wSg28hg\/WJCbbRmYjRI\/AAAAAAAAtF8\/Wrf0WbMDEIkfUfLSa3T8PW04B8NdkXPxgCLcB\/s72-c\/DSCN0730.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3982695613042126215"},"published":{"$t":"2016-10-23T04:00:00.000+01:00"},"updated":{"$t":"2016-10-23T04:00:15.747+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"steamed puddings"}],"title":{"type":"text","$t":"Steamed Cherry Bakewell Pudding"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16743.jpg\" width=\"369\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh I do so love when the cooler temperatures arrive and I can get down to the business of cooking comfort foods again. So does Todd.\u0026nbsp; He does enjoy my salads, but he is a WW2 baby and he likes his stodge much more than those leafy greens and veg.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16740.jpg\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it when he talks about his school dinners.\u0026nbsp; He adored his school dinners.\u0026nbsp;\u0026nbsp;\u0026nbsp; That is where he had his main meal of the day.\u0026nbsp; There was not a lot of cash and rationing was in full force for all of his growing up years.\u0026nbsp; His dad was a window washer after the war.\u0026nbsp; His mother never worked outside the home.\u0026nbsp; School dinners were a big help.\u0026nbsp; He especially waxes lyrical about the puddings they had . . .\u0026nbsp; spotted dick, treacle sponge, etc.\u0026nbsp; And always with custard.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16739.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted to make him a special pudding this weekend, to spoil him a bit and so I made him an old fashioned\u0026nbsp; steamed pudding\u0026nbsp; . . . but not just any steamed pudding would do . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"397\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16747.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did him a Steamed Cherry Bakewell Pudding, and yes . . .\u0026nbsp; served up with a warm custard sauce.\u0026nbsp; A dessert right after Todd's old school, school dinner, stodgy heart!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16748.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPicture this . . . a lovely moist and buttery steamed pudding . . . filled with the lovely flavour of almonds . . . coming from both the ground almonds and the almond essence used in making the batter . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16750.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with some lovely sweet\/tart morello cherry preserves . . . sitting there all scrummily on top of the pudding . . .\u0026nbsp; and then gilded with an unctuously delicious custard sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16751.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDare I say it?\u0026nbsp; TO DIE FOR!\u0026nbsp; Todd was in pudding heaven.\u0026nbsp; He even had seconds. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16756.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; I dare say the leftovers will go down a real treat today as well.\u0026nbsp; I confess although I shouldn't be eating such things . . .\u0026nbsp; a tiny taste does make me smile also.\u0026nbsp; Hooray for comfort!\u0026nbsp; Don't ever be intimidated by a steamed pudding. They are quite the easiest things to make.\u0026nbsp; Truly.\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16753.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Steamed Cherry Bakewell Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/steamed-cherry-bakewell-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA \ndelicious steamed pudding stogged full of scrummy almond flavour and \nslathered with morello cherry preserves.\u0026nbsp; Served with a custard sauce, \nthis is old school, stodge, deliciousness!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the pudding:\u003Cbr \/\u003E\n110g of butter, softened (1\/2 cup)\u003Cbr \/\u003E\n110g of soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n2 medium free range eggs, beaten\u003Cbr \/\u003E\na few drops of almond essence\u003Cbr \/\u003E\n75g of self raising flour, sifted (2\/3 cup)\u003Cbr \/\u003E\n75g of ground almonds (14 TBS)\u003Cbr \/\u003E\n2 TBS semi skimmed milk\u003Cbr \/\u003E\n3 heaped TBS of morello cherry preserves (jam)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n150ml (5 fluid ounces) of milk\u003Cbr \/\u003E\n250ml of heavy\/double cream (8.5 fluid ounces)\u003Cbr \/\u003E\n50g of caster sugar (1\/4 cup fine sugar)\u003Cbr \/\u003E\n6 large free range egg yolks\u003Cbr \/\u003E\n1 vanilla pod, split and seeds removed\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo\n make the pudding.\u0026nbsp; Butter a 1 1\/2 pint pudding basin.\u0026nbsp; Set aside.\u0026nbsp; Take\n a large piece of greaseproof paper or foil, make a pleat in the centre \nand then spray it lightly with nonstick cooking spray, or spray oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n together the softened vutter and brown sugar until pale and fluffy.\u0026nbsp; \nBeat in the eggs, a bit at a time, until well incorporated.\u0026nbsp; Stir in the\n almond essence and then fold in the flour and the almonds.\u0026nbsp; Stir in the\n milk to give a dropping consistency.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the jam into the \nbottom of the buttered basin.\u0026nbsp; Pour the batter over top.\u0026nbsp; Cover the \npudding basin with\u0026nbsp; the prepared paper or foil and secure in place with \nsome string or a rubber band.\u0026nbsp; Place into the top of a steamer or large \nsaucepan which is half filled with boiling water.\u0026nbsp; Cover and steam the \npudding for 1 1\/2 hours, checking periodically to make sure that\u0026nbsp; your \npot of water does not go dry, and topping up as necessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAbout \n20 to 25 minutes before the pudding has finished cooking make the \nsauce.\u0026nbsp; Place the milk, cream and one tsp of the sugar into a heavy \nbottomed saucepan.\u0026nbsp; Bring to a gentle simmer and then turn the heat down\n to the lowest setting.\u0026nbsp; Place the sugar and egg yolks into a bowl and \nwhisk together with a hand whisk until creamy. light and pale in \ncolour.\u0026nbsp;\u0026nbsp;\u0026nbsp; Continue to whisk and slowly pour the warm cream mixture\u0026nbsp; \ninto it at a slow drizzle.\u0026nbsp; Strain the mixture through a fine sieve back\n into the saucepan.\u0026nbsp; Add the vanilla pod and the seeds.\u0026nbsp; Cook, whisking \nconstantly, over low heat until the mixture thickens somewhat.\u0026nbsp; Don't be\n tempted to rush this process, or you will end up with scrambled eggs.\u0026nbsp; \nThe mixture should coat the back of a metal spoon when it is done.\u0026nbsp; Pass\n through a fine sieve again and keep warm until needed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Y3k8utqvoeI\/WAtqqwM-Z-I\/AAAAAAAAVns\/g4XCvuUG6EYocLcE8RLWVaR1T408anCkgCLcB\/s1600\/tv-dinner-turkey-swanson.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-Y3k8utqvoeI\/WAtqqwM-Z-I\/AAAAAAAAVns\/g4XCvuUG6EYocLcE8RLWVaR1T408anCkgCLcB\/s400\/tv-dinner-turkey-swanson.jpg\" width=\"308\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nKids are funny creatures aren't they.\u0026nbsp; The things they love to eat.\u0026nbsp; When I was a child the idea of having a Swanson's frozn Turkey Dinner with Cranberry sauce sent us all into ecstasy!\u0026nbsp; To us, that was a real treat!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBon appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3982695613042126215\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/steamed-cherry-bakewell-pudding.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3982695613042126215"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3982695613042126215"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/steamed-cherry-bakewell-pudding.html","title":"Steamed Cherry Bakewell Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-Y3k8utqvoeI\/WAtqqwM-Z-I\/AAAAAAAAVns\/g4XCvuUG6EYocLcE8RLWVaR1T408anCkgCLcB\/s72-c\/tv-dinner-turkey-swanson.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7239885431847753095"},"published":{"$t":"2015-04-24T04:00:00.000+01:00"},"updated":{"$t":"2015-04-24T04:00:00.742+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"}],"title":{"type":"text","$t":"Roly Poly Rhubarb Pudding"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo roly poly rhubarb pudding_zpszmls28zi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/roly%20poly%20rhubarb%20pudding_zpszmls28zi.jpg\" height=\"340\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was a child I could hardly wait for Rhubarb Season to roll around.  My mom would make us our favourite rhubarb pies.  They were so tasty, served warm with vanilla ice cream all melting down into that buttery crust and the sweet\/tart juices of that beautiful fruit . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10365.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut that was not the bestest part.  The bestest part was eating it raw.  Oh what a treat that was!  Mom would carefully wash and trim each of us a stalk and then we would each be given a little bowl of sugar.  We would sit there at the table and dip the ends of the rhubarb into the sugar and then suck and munch away . . . a jaw aching, mouth puckering right of spring.  It was soooo good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10366.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have a rather large rhubarb patch out back here in the garden.  We brought up the rhubarb that we had had down in Kent when we moved up here last year and we added it to the patch that was already here and it has literally blossomed in a beautiful way like it never did down south.  The soil must be a lot better here, or maybe it is that bag of horse manure that Todd fed it last autumn . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10368.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhatever it is we are enjoying it again . . . these first tender pink and ruby coloured spring shoots are so delightful, and a wonderfully welcome taste after the long cold winter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10370.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I made Todd a sort of a roly poly rhubarb pudding . . . a rich buttery scone type of batter, spread with butter, sprinkled with sugar and nutmeg and then scattered with the chopped pink stalks of this delightfully tart fruit.  Roll them up and then cut them in slices like a jelly roll.  Placed in a buttered pan, and topped with a sweet lightly spiced sauce and baked, it is oh so wonderful, served up warm and covered with lashings of custard or cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10371.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNothing could be more delightful on an warm spring evening . . . eaten out on the patio as the sun starts to get lower in the sky and the birds begin putting themselves to bed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10375.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI tried to tempt Todd with a raw stalk and a bowl of sugar . . . but he wasn't having it. \u0026nbsp;  He'd rather eat the pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10376.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Roly Poly Rhubarb Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-roly-poly-pudding\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKind of  like a rolled rhubarb dumpling baked in a delicious sauce.  Serve with  lashings of custard or cream for a delicious treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the dumplings:\u003Cbr \/\u003E\n8 1\/2 ounces plain flour (2 cups)\u003Cbr \/\u003E\n2 tsp baking powder\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n2 1\/2 TBS butter\u003Cbr \/\u003E\n7 fluid ounces of milk (7\/8 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\nsoftened butter for spreading\u003Cbr \/\u003E\n3.5 ounces caster sugar\u003Cbr \/\u003E\nfreshly grated nutmeg\u003Cbr \/\u003E\n12 ounces rhubarb, chopped (2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n7 ounces caster sugar (1 cup)\u003Cbr \/\u003E\n4 tsp plain flour\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n8 fluid ounces hot water (1 cup)\u003Cbr \/\u003E\n1 TBS butter\u003Cbr \/\u003E\nfreshly grated nutmeg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a deep 9 inch square baking dish and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk  together the flour, baking powder and salt.  Cut the butter into little  bits and drop it into the flour.  Rub it in with your fingertips until  it resembles fine crumbs.  Stir in the milk to make a soft dough.  Tip  out onto a floured board.  Knead a few times and then pat out to a  rectangle that is 1\/4 inch thick.  Spread the top with softened butter.   Sprinkle the sugar over top and pat down.  Sprinkle with some freshly  grated nutmeg and then cover with the chopped rhubarb.  Pat it down a  bit then roll up as for a jelly roll, pinching the edges shut.  Cut into  8 slices with a sharp knife.  Place each slice, cut side down into the  prepared baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the sugar, flour and salt  for the sauce.  Whisk in the hot water.  Cook on high in the microwave  for about a minute.  Take out and whisk.  Cook for a further minute,  until boiling.  Pour this over top of the rhubarb rolls in the dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake  for 45 to 50 minutes in the heated oven, until the rolls are cooked  through and the whole thing is nice and bubbly.  Serve warm, spooned  into bowls, along with some custard or pouring cream."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7239885431847753095\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/roly-poly-rhubarb-pudding.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7239885431847753095"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7239885431847753095"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/roly-poly-rhubarb-pudding.html","title":"Roly Poly Rhubarb Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5426918131276169144"},"published":{"$t":"2015-04-18T04:00:00.000+01:00"},"updated":{"$t":"2015-04-18T06:13:55.440+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Maple Blueberry Pudding Cake"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1433_zpsm5xp5y0g.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1433_zpsm5xp5y0g.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou would be forgiven for thinking this is a somewhat ugly dessert . . .\u0026nbsp; but this is one dessert where you don't want to judge the book by it's cover, for it's fabulously delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1432_zpsotiecpdm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1432_zpsotiecpdm.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst you make a delectable blueberry, maple and cream base which is as simple as combing four ingredients together in a saucepan and bringing it to the boil. \u0026nbsp; That then gets poured into the base of a casserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1431_zps6tmplyuk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1431_zps6tmplyuk.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;That then gets topped with a buttery cornmeal type of cake batter.\u0026nbsp; It's a bit thick for pouring, so just dollop it carefully on top of the hot blueberry mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1430_zpse6t81utl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1430_zpse6t81utl.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPop it into the oven and half an hour later you are rewarded with the most scrumptious dessert ever. \u0026nbsp; Serve it warm with some softly whipped cream or a bit of vanilla ice cream on top.\u0026nbsp; Gorgeous darling . . .\u0026nbsp; simply gorgeous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1429_zpsl4gcwvxx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1429_zpsl4gcwvxx.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Maple Blueberry Pudding Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/maple-blueberrry-pudding-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n delicious dessert, with a rich blueberry, maple and cream base and a \nbuttery cornmeal cake topping.\u0026nbsp; Serve warm with whipped cream or vanilla\n ice cream for a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n200g of frozen or fresh blueberries (2 cups)\u003C\/div\u003E\n225g of pure maple syrup, amber grade (1 cup)\u003C\/div\u003E\n160g of double cream (2\/3 cup heavy cream)\u003C\/div\u003E\npinch of sea salt\u003C\/div\u003E\nthe finely grated zest of one unwaxed lemon\u003C\/div\u003E\nFor the topping:\u003C\/div\u003E\n100g of plain flour (2\/3 cup)\u003C\/div\u003E\n56g of cornmeal (1\/3 cup)\u003C\/div\u003E\n1 1\/2 tsp of baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n120ml of whole milk (1\/2 cup)\u003C\/div\u003E\n125g of melted butter (1\/2 cup)\u003C\/div\u003E\n1 tsp vanilla\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSoftly whipped cream or vanilla ice cream to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1434_zpswrguuvnk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1434_zpswrguuvnk.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready an 8 inch square glass baking dish.\u003C\/div\u003E\nCombine\n the berries, syrup, cream and sea salt in a saucepan.\u0026nbsp;\u0026nbsp; Bring to the \nboil, stirring.\u0026nbsp;\u0026nbsp; Reduce to a simmer and cook for one minute.\u0026nbsp; Remove \nfrom the heat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the flour, cornmeal, baking powder, \nsugar and salt together.\u0026nbsp;\u0026nbsp; Whisk together the milk, butter, vanilla and \negg in a large bowl.\u0026nbsp;\u0026nbsp; Stir in the dry mixture and whisk to thoroughly \nblend.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\nPour the berry mixture into the baking dish.\u0026nbsp; \nDollop the cornmeal batter over top.\u0026nbsp; Bake in the heated oven for about \n28 to 30 minutes until the cake is well risen and golden brown and the \nberrys are bubbling at the edges.\u0026nbsp;\u0026nbsp; Allow to cool for 15 minutes before \nserving.\u0026nbsp;\u0026nbsp; Serve warm topped with your choice of whipped cream or ice \ncream.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1434_zpswrguuvnk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1434_zpswrguuvnk.jpg\" height=\"353\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am sure some of you must be really admiring this lovely enamel coffee pot I received from \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EFlamingo Gifts\u003C\/b\u003E\u003C\/a\u003E. \u0026nbsp;\u0026nbsp;\u0026nbsp; It's the \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EFolklore Coffee Pot Day\u003C\/b\u003E\u003C\/a\u003E, by Wild \u0026amp; Wolf Ltd.\u0026nbsp; (It also comes in Night, which is all blue I believe).\u0026nbsp;\u0026nbsp;\u0026nbsp; I just fell in love with it's bright colours and folk styling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"A dreamy tale of curious creatures in an enchanted woodland, told without words in a lush palette of rich blues, yellows \u0026amp; Oranges.\u0026nbsp; Ideal for the home, camping, festivals or picnics in the park.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo hop on over to the \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EFlamingo Gifts\u003C\/b\u003E\u003C\/a\u003E site.\u0026nbsp; It's just wonderful.\u0026nbsp; I spent hours looking at all of their giftware.\u0026nbsp; There's something for just about everyone!\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5426918131276169144\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/you-would-be-forgiven-for-thinking-this.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5426918131276169144"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5426918131276169144"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/you-would-be-forgiven-for-thinking-this.html","title":"Maple Blueberry Pudding Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2551880182381048862"},"published":{"$t":"2015-04-12T04:00:00.001+01:00"},"updated":{"$t":"2022-10-21T12:30:45.112+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"once in a blue moon treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"school dinners"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Golden Syrup Dumplings with Custard"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/Golden%20syrup%20dumplings_zpsj1ckseap.jpg\" title=\"Golden Syrup Dumplings\" width=\"400\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe normally have our Sunday Dinner on Saturdays.\u0026nbsp; Sundays I never have the time to cook a big meal.\u0026nbsp; We spend half the day either getting ready for church or in church and then when I get home, I have phone calls to make to Canada, etc. so Sunday is usually catch as you can.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESaturday is the day I make us a Sunday type of dinner, complete with dessert. \u0026nbsp; Today I treated my husband with one of his favourites\u0026nbsp; . . .\u0026nbsp; the most hedonisticly scrumptious dessert ever . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10329.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nGolden Syrup Dumplings.  With lashings of \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/kitchen-larder-and-bananas-and-custard.html\" style=\"color: #cc9933; font-weight: bold;\" target=\"_blank\"\u003Evanilla custard.\u003C\/a\u003E  You just \u003Cspan style=\"font-style: italic;\"\u003Emust\u003C\/span\u003E have custard with a dessert like this . . . or at least Vanilla Bean Ice Cream.   It's a given.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10330.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRich, stodgy, and oh soooooo scrumdiddlyumptious!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10331.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVery \"School Dinnerish!\"\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10332.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nImagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/08\/kitchen-larder-and-bananas-and-custard.html\" style=\"color: #cc9933; font-weight: bold;\" target=\"_blank\"\u003Evanilla custard.\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10334.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI know . . . I oughta be ashamed of myself.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Golden Syrup Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10337.jpg\" style=\"height: 360px; width: 360px;\" title=\"Golden Syrup Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Golden Syrup Dumplings*\u003C\/span\u003E\u003Cbr \/\u003E\nserves 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/golden-syrup-dumplings\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuick, easy to make and oh so delicious!  Lashings of custard or vanilla ice cream are a must!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7 ounces butter (3\/4 cup plus 2 TBS)\u003Cbr \/\u003E\n8 ounces soft light brown sugar (1 cup packed)\u003Cbr \/\u003E\n4 ounces golden syrup, plus 2 TBS (1\/2 cup plus 2 TBS)\u003Cbr \/\u003E\n400ml of milk (1 3\/4 cup)\u003Cbr \/\u003E\n450ml of water ( 2 cups)\u003Cbr \/\u003E\n500g of self raising flour (3 1\/2 cups plus 2 TBS )\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the water, half of the butter, all of the sugar and 4 ounces of the golden syrup into a large wide pan.  Bring to the boil and then reduce immediately to a simmer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm the milk just a little bit.  Place the flour and remaining butter in a food processor and pulse  until it resembles bread crumbs.  Whisk the warm milk and 2 TBS of syrup together.  Add to the flour mixture and blitz until it comes together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring the liquid back to the boil and drop in dessertspoon size pieces of the dough.  Turn the heat down to a simmer again and gently cook for 10 minutes, turning the dumplings gently a few times.  You may need to do them in a few batches, so that they don't stick together.  Just scoop out the first lot with a bit of the syrup, and place into a baking dish,covering with foil.  Keep warm in a very slow oven while you cook the rest.  Serve warm, spooned into heated bowls along with lashings of vanilla custard!  (Vanilla ice cream is also nice.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote: \u0026nbsp; \u003Cspan data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1\"\u003E\u003Cspan data-ft=\"{\u0026quot;tn\u0026quot;:\u0026quot;K\u0026quot;}\" data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body\"\u003E\u003Cspan class=\"UFICommentBody\" data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body.0\"\u003E\u003Cspan data-reactid=\".jp.1:3:1:$replies833215956752889_833526720055146:0.1:2:$comment833215956752889_833704206704064:0.0.$right.0.$left.0.0.1.$comment-body.0.$end:0:$0:0\"\u003EGolden\n Syrup is very similar to corn syrup but has more of a caramel type of \nflavour.  You could use light corn syrup and add about a teaspoon each of both butter and vanilla extracts for extra flavour.\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2551880182381048862\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/golden-syrup-dumplings-with-custard.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551880182381048862"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2551880182381048862"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/golden-syrup-dumplings-with-custard.html","title":"Golden Syrup Dumplings with Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});