Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
Showing posts sorted by date for query bread pudding. Sort by relevance Show all posts
There are more than a few things that my family loves to eat, flavors that we find impossible to resist and favorite dishes.
We all LOVE Fish & Chips for instance. Its not something we would only ever rarely cook at home so when we go out to eat, even ensemble, every one of us will order Fish & Chips! Its a given.
And any time we try to break from tradition, we are hugely disappointed and wishing we had gotten the Fish & Chips! Its like a sickness with us. Must have Fish & Chips.
Other things we absolutely love are cabbage rolls, wieners in any way shape or form, mom's homemade baked beans.
Then there is the pizza from my cousins restaurant, mom's ham and pea soup, blueberry pie, savory pies, chicken wings, and absolutely anything made or flavored with lemon!
Yes, we have our firm favorites when it comes to what we like to eat.
This Lemon Biscuit Pudding is a real favorite and at the top of the list when it comes to easy lemon desserts.
Dessert was not something we had very often when we were children. Occasionally mom would make a lemon or an apple pie. Basically desserts were reserved for special occasions and holidays.
Lemon Biscuit Pudding was one of the rare exceptions. Quick and easy to make, and oh so delicious! It is a real comfort dessert.
It is not a pudding in the sense of the North American idea of a pudding. It is more like a British pudding.
Its basically lemon biscuits partially baked, and then topped with a lemon custard and baked again. Simple and lush.
I have downsized this recipe today to feed only two to three people, but will be happy to share the amounts for a larger recipe with anyone who asks.
Lemon! Biscuits! Custard! Count me in, especially if you serve it warm with lashings of cream spooned over top, or a scoop of vanilla ice cream!!
This might be simple, but the flavors are anything but simple. This is one very lush and delicious dessert! Simple ingredients done incredibly well.
WHAT YOU NEED TO MAKE LEMON BISCUIT PUDDING
Nothing extravagant, unless you consider lemon zest extravagant, and I guess there are times during the year when it might be considered so.
- plain all purpose flour
- granulated sugar
- baking powder
- vegetable shortening (or butter if you are so inclined)
- salt
- milk
- finely grated lemon zest
- whole milk
- whipping cream
- egg
So nothing fantastically outlandish. You will need the lemon zest of approximately 2 large lemons and not the juice.
The good news is your lemons will not go to waste. You can freeze them, or the juice. To freeze the lemons themselves, simply slice or halve and place into zip lock baggies.
They will keep for up to three months. and you can use them for anything cooked, or drinks.
To freeze the juice, squeeze and pour into ice cube trays. Freeze until solid and then pop out into a zip lock baggie and return to the freezer.
Most ice cube trays hold at the very least a teaspoon and at best a tablespoon. Once frozen you have premeasured lemon juice ready to use at a moments notice!
Just thaw and use as you would fresh lemon juice. Or if you are cooking with it (ie. sauces, etc.) just throw it in frozen. It will soon thaw out.
HOW TO MAKE LEMON BISCUIT PUDDING
You start by making a very simple biscuit dough. Just whisk the flour, baking powder, salt and some sugar together in a bowl.
Into this you drop some white vegetable shortening. If you want you can use butter instead. Its actually very good made with butter. (Just saying) Richer.
You will need to rub/cut the shortening/butter into the flour mixture until it resembles coarse bread crumbs. Stir in some lemon zest.
Some milk is stirred in and then the mixture it dropped into a buttered baking dish. Make sure your dough has a droppable consistency.
If you think it is too dry, add a bit more milk.
Some additional sugar is sprinkled over top before popping the dish into a hot oven, where it bakes until it is beginning to turn golden brown.
While it is baking, you will need to mix together the custard mixture. Its a simple mixture really.
Just measure everything for the custard into a small bowl and whisk it all together with a small wire whisk or a fork.
To measure the egg, I beat the whole egg together and then just weigh it (easiest) or simply pour in half of what you end up with. You could use just the yolk, but by beating it together you get a bit of each the yolk and the white.
Once the biscuits have browned a bit and risen, you remove them from the oven and turn the oven down to a moderate temperature.
You then pour the custard over top and return it to the oven where it needs to bake for a further 20 minutes or so.
It is done when the pudding is set, golden brown and a knife inserted in the center comes out clean. Easy peasy.
This is best spooned into bowls and served warm, with lashings of cream to pour over top or a with a scoop of vanilla ice cream placed on top of each serving.
You can also vary this by stirring some dried cranberries into the pudding mixture before you pour it over top of the hot biscuits.
Raisins are also very nice.
I love homey, comforting desserts like this. Grandmotherly. Home style. Nothing fancy, but incredibly satisfying.
I really hope that you will be inspired to want to try this out for yourself, and like I said, if you want to make it for a larger crowd, just let me know and I will give you the amounts to serve six people.
In the meantime, enjoy!
Lemon Biscuit Pudding
Yield: 2-3
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Such a simple thing and yet incredibly delicious. You can add dried cranberries if you wish. Beautiful lemon flavors and delicious served warm with lashings of cream poured over top!
Ingredients
For the biscuits:
- 3/4 cup (105g) flour
- 1/8 tsp salt
- 1 1/2 tsp baking powder
- 1 TBS sugar plus 3/4 tsp to sprinkle
- 2 TBS vegetable shortening
- 1/2 tsp finely grated lemon zest
- 1/4 cup (60ml) whole milk
For the pudding:
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) whipping cream
- 1/2 TBS finely grated lemon zest
- 1/2 large free range egg (about 1 1/2 TBS or 25g)
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Butter a small baking dish (1 quart) well.
- In a medium bowl, whisk together the flour, baking powder, 1 TBS sugar, and salt. Drop in the shortening and cut it in until the mixture resembles coarse bread crumbs, using a pastry blender. Stir in the lemon zest and the milk. Drop by spoonsful into the baking dish. (About 4 equal sized dollops) Sprinkle evenly with the 3/4 tsp of sugar.
- Bake for 8 to 10 minutes until golden brown.
- Beat all of the pudding ingredients together in a bowl with a wire whisk until well combined.
- Reduce the oven temperature to 350*F/180*C/ gas mark 4.
- Pour the pudding over the hot biscuit mixture. Return to the oven and make for 18 to 20 minutes until the pudding is set ad a knife inserted in the center comes out clean.
- Serve warm, spooned into bowls, with cream on the side for pouring over top. Vanilla Ice Cream is also good with this dessert.
Corn pudding is one of those old family recipes that has been enjoyed for almost every holiday meal and on special occasions since the end of time. I have tried many recipes through the years, but have always come back to this one.
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It is quite simply the best, most delicious corn pudding ever. And no small wonder. It's grandmother's recipe. It uses all natural ingredients. No mix required.
I will apologise up front for the lack of appealing photos. There is no way to make this look even half as good as it tastes.
I hope that doesn't put you off. I will tell you that this is quite simply the best recipe and you can then make up your own mind.
Let me tell you why I keep coming back to this recipe. Other's that I have tried have ended up being too soggy or creamy, with a texture I was not fond of.
This one is somewhere in between a soufflé and a cornbread. It holds its shape when you take it out of the dish, and you can fry the leftovers in a bit of butter for breakfast the next morning.
Plus with two kinds of corn, as well as cornmeal, you get plenty of full on corn flavor! Its just really yummy.
A bit sweet, nice and buttery, totally delicious!
WHAT YOU NEED TO MAKE GRANDMOTHER'S CORN PUDDING
There is nothing out of the ordinary here and if you are like me and always have cornmeal, corn niblets and cream style corn in your larder you will always have the makings of this delicious casserole!
- all purpose plain flour
- granulated sugar
- butter (I just use regular salted)
- large free range eggs
- yellow cornmeal (Not the self rising one. In the UK you can use coarse polenta)
- Sour cream (there is a time for low fat, this is NOT one of them)
- Full fat milk (again, see above)
- baking powder
- salt
- whole kernel sweet corn niblets, drained
- cream style sweet corn
I have a great affection for sweet corn, although now in my later years it doesn't always sit well with me. *ahem* I eat it anyways and pay for it later.
I ADORE cream-style corn. I could eat it cold right out of the can. Call me crazy if you will.
Another thing I really like about this sweet corn pudding is that it does not require the use of a corn bread muffin mix. This is something which has never been easily available where I have lived.
I have always had to source it via mail order, or an expensive online American grocery supplier. If I am going to have to use an expensive corn bread muffin mix, I want it to go into something which I enjoy.
HOW TO MAKE GRANDMOTHER'S CORN PUDDING
This is really simple and quick to throw together. I find that if you gather all of the elements ahead and have them mis en place, it goes together in a jiffy!
First preheat your oven to 325*F/160*C. Also you will need a 13 by 9 inch baking pan or casserole dish. Butter it really well so that nothing sticks.
Whisk together the flour, cornmeal, baking powder and salt, ready to add together at the end. Set it aside. Whisking them together like this helps to distribute the baking powder evenly.
You need to cream room temperature butter with some sugar until it is light and fluffy. I use my electric hand mixer for this.
Once you have done that you can start beating in the eggs. I do this one at a time. If your mixture starts to look curdled, you can beat in a tiny bit of the flour mixture to bring it back together.
Beat in the sour cream. I always use full fat for this casserole. Its a casserole that is meant to be served as a part of an occasion and I cannot attest to the results if you use low fat. But if you do use low fat and it works, do let us know! Thanks!
Once you have all of that mixed together, it is time to add your flour mixture and your milk (again full fat.) I usually do this by hand, using a wooden spoon.
I do it like I would do for a cake, making three dry and two wet additions, beginning and ending with the flour. It will start to rise right away, but don't worry, that's normal and you're almost done.
To finish off you fold in both cans of corn. Make sure you drain the whole kernel corn really well. Just fold it in until you have mixed it all in evenly.
Pour into the prepared baking pan and bake it uncovered in your preheated oven until you have a lovely light brown, set mixture. This smells really good when it is baking.
Leave it to cool in your pan for about 10 minutes before cutting into squares to serve.
You could probably cut the recipe in half successfully, but it is meant to really be enjoyed when you have a nice crowd around your table, and you will have to figure out what to do with the other halves of your cans of corn.
I never mind having leftovers of this as they are really delicious cut into squares and fried in butter the next day for breakfast. With some maple syrup drizzled over top there is nothing tastier! (I know I am such a glutton!)
I am not sure if you can freeze this or not. There has never been enough of it leftover to put that to the test.
We love to enjoy this with baked beans and ham. But its also good with turkey, pork, beef, chicken, etc. I enjoy it any which way I can get it!
Grandmother's Corn Pudding
Yield: 8
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
This recipe is perfect for the holidays and is especially great served with roasts of any kind. We love it with ham and beans. Best of all it uses ingredients we all have in our homes most of the time. Simple, simple, delicious!
Ingredients
- 1/2 cup (120g) butter at room temperature
- 1/2 cup + 2TBS (124g) sugar
- 2 large free range eggs at room temperature
- 1 cup (120g) full fat sour cream
- 1/2 cup + 1 TBS (150g)plain all purpose flour
- 1/2 cup (85g)yellow cornmeal
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 can (15 1/4 ounces/425g) whole kernel sweet corn, drained
- 1 can(14 3/4 ounces/420g) cream-style corn
Instructions
- Preheat the oven to 325*F/160&C/ gas mark 3. Butter a 9 by 13 inch pan really well and set aside.
- Whisk the flour, cornmeal, baking powder and salt together in a bowl and set aside.
- Beat the butter and sugar together until light and fluffy. (5 to 7 minutes) Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream. Stir in the dry ingredients, alternately with the milk, making three dry and two wet additions.
- Fold in the corn and the cream corn until everything is combined. pour into the prepared pan, shaking slightly to even it out.
- Bake in the preheated oven, uncovered, for 50 to 60 minutes until lightly golden. Leave to cool in the baking dish for about 10 minutes, then serve cut into squares.
Sometimes you want a dessert that feels special but that won't take up a lot of time or ingredients. I confess, I can be rather lazy like that at times, in fact I would say most of the time.
My time is precious and I am so busy that it can sometimes be a struggle to get in all the things I need to get done! That's when desserts like Pain Perdu come in really handy.
In France, French Toast is actually called Pain Perdu, which loosely translated means lost bread. It was designed to use up every scrap of bread, especially stale bread.
With its sinfully crisp and buttery crust and exquisitely sweet custardy interior, it turns something which might be thrown away into something quite magical.
It makes a fabulous brunch or breakfast at the weekend, but let me tell you this. Something mystical happens when you make it with leftover cake or sweet loaves.
This isn't breakfast or brunch any longer. This is a fabulously quick, easy and delicious dessert! A dessert I would even serve to company!
If you are regular readers of mine, you will recall that the other day I baked Mary Berry's Swiss Roll cake. Oh my but it was some good.
But, like any cake, it was best eaten on the day. Its still good the second day, but by the third day it was needing some help. I was going to make French Toast for breakfast this morning and I did.
Using some stale Brioche that I had. And it looked really good. But then I spied the leftover swiss roll sitting on the counter and my wheels started to spin.
What if I used the same method to cook that? What if indeed!
You know me when I get an idea in my head. I won't rest until I execute it! The French toast could wait for another day.
I wanted Pain Perdu . . . made with cake . . . with some fruit and ice cream . . . dessert for breakfast and why not! Yes, I can be very naughty at times.
And so that is what I did and it was fabulous. I cut the leftover swiss roll into 1 inch thick slices and then I dipped it into the cream and egg mixture I had for the French toast and I fried it in butter.
I felt like that was okay because, the cake itself was fat free. Half a dozen of one, six of another.
I toasted it in a skillet in foaming butter until it was olden brown on both sides. The edges all crisp and caramelized.
The interior staying soft, fluffy and soufflé-like. Almost like a bread pudding. Rich from the cream and eggs.
Not overly sweet. It doesn't need to be. There was that sweet swirl from the jam already and then served with fruit and ice cream, you didn't need any more sweet.
This was quite simply fabulous and so quick to make.
I was only going to eat a tiny taste of it (I had only done one slice because I had already done two slices of French toast.)
But before I knew it, it was half gone. Oh my, but it was some good. I abandoned the idea of having French Toast for breakfast and just had this in its place.
I used a frozen mix of fruit on top. Mango, peaches, strawberries. I had bought some raspberries, but they went moldy overnight. I hate it when that happens.
I hate wasting money like that. It makes me not want to buy fresh fruit at all. I think sometimes because we live here, low in the valley we are at the bottom of the food chain or something. I have been very disappointed in the quality of fresh fruit and vegetables available, unless you get it at the Farm market.
Most of the stuff in the grocery shops is sub-standard. People told me before I went to the UK that their food was rubbish. I have news for them. It was a bazillion times better than what I am finding here. But I digress.
Before I knew it, frozen fruit or not, my plate was clean and my breakfast had been replaced with a delicious, quick, easy and fabulous dessert.
Some days are just like that n'est ce pas?
You don't have to use swiss roll cake for this tasty pudding. You can use any kind of cake you fancy that is going a bit stale. Gingerbread, pumpkin loaf, pound cake, etc. All would be exceptional.
A quick and easy dessert from what would normally be thrown to the birds. What more could you ask for!
Yield: 4
A Simple Pain Perdu
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A homey comforting dessert that is a cross somewhere between a bread pudding and French toast. A very simple make, this makes the ideal dessert served warm with a scoop of vanilla ice cream and some fresh fruit.
Ingredients
- 2/3 cup (160ml) heavy cream (whipping cream)
- 2 large free range eggs, plus 1 egg yolk
- 2 TBS sugar
- 4 (1 inch thick) slices of your favorite plain cake (I used swiss roll, but you can use pumpkin loaf, pound cake, angel food cake,etc.)
- 1/4 cup (60g) butter for cooking
To serve:
- Icing sugar to dust
- a good vanilla ice cream
- fruit of your choice
Instructions
- Whisk the cream, eggs and sugar together in a large shallow bowl or container. Dip the first two slices of cake into the egg mixture and leave to soak up for 5 minutes.
- Melt half of the butter in a skillet over medium heat. Once the butter begins to foam, add the cake slices. While they are cooking soak the remaining slices of cake.
- Brown the slices of cake over medium heat, until golden brown on both sides. Drain on paper towel and keep warm in the oven while you cook the remaining slices of cake in the remaining butter as above.
- Place one slice on each of four dessert plates. Dust with icing sugar. Top with some fruit an a scoop of ice cream and serve immediately. Deliciously simple!
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