Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
I do so love my computer. Having a computer has added such a special dimension to my life. I have met some really special people via this medium and been able to experience a lot of really wonderful things that I might not have had I not been the owner of a computer and the author of several blogs!
I have always stored my photos on photobucket and pay a hefty price for the priviledge. That is where I keep all of my food photos and normally it's worked very well for me . . . until a couple of days ago. I literally have not been able to get the site to load for me, which is very frustrating for me as almost all of my food photos are on there, and I can't get at them! Grrrrrr!!!! I am really hoping and praying it is a temporary blip!
Anyways, all of the recipes and reviews I have in my queue to post will have to wait until I can get access to my photos and I am really hoping that will be soon, or else I will be spitting feathers . . . and trust me, you do not want to see that! It ain't pretty!
Thankfully I had the wherewithall to upload a few photos to my google account the other day and so I can show you this fab recipe here today. It's like a type of strata . . . a bread and egg pudding, sort of like a savory bread pudding.
They make excellent use of stale bread and other bits. The other day I decided to make it like a BLT sandwich and it worked out fabulous! This was soooooo tasty.
I simply made some sandwiches with some stale bread, filling them with crumbled bacon, grated cheddar, finely sliced leeks and some slices tomatoes . . . place them into a baking dish and then poured a savoury egg custard mix over top.
It was so delicious and went down a real treat with a nice mixed salad with a French Vinaigrette. Super duper tasty! I love that it was also quite thrifty and I made good use of a stale loaf of French bread, and a few other bits that needed using. I love it when that happens!
*Bacon, Cheese, Tomato & Leek Pudding*
Serves 4 to 6
Printable Recipe
Kind of like a savoury bread and butter pudding made with Bacon, Cheese, Tomato and Leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!
a stale french loaf
(You will need at least 14 slices)Kind of like a savoury bread and butter pudding made with Bacon, Cheese, Tomato and Leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!
a stale french loaf
2 ounces (1/4 cup) butter, softened
1 large tomato, thinly sliced, and cut into half moons
6 slices steaky bacon, cooked crisp and crumbled
1 medium leek, washed, trimmed and very thinly sliced
1/2 pound of strong cheddar cheese, grated (about 2 cups)
3 large free range eggs
1 TBS Dijon mustard (can use grainy if you have it)
1 pint of whole milk (2 cups)salt and pepper to taste
Butter a 10 inch glass pie dish.
Spread each slice of the bread thickly with butter on one side only. Mix together the sliced leeks, grated cheese and crumbled bacon. Divide 3/4 of this mixture between half of the slices on the unbuttered sides. Top each with two half moons of tomato. Place another slice of bread, buttered side up on top. Cut in half and place into the pie dish cut side down, to fill the dish. Sprinkle with the remainder of the cheese mixture.
Beat the eggs together with the mustard and milk. Season to taste with salt and pepper. Pour over top of the sandwiches. Allow to stand for half an hour before cooking so that it can absorb as much as possible.
Preheat the oven to 160*C/325*F/ gas mark 3. Bake the pudding in the heated oven for about 45 minutes, until a knife inserted near the centre comes out clean. Allow to stand for about 10 minutes before cutting into wedges to serve. A salad goes nice with this.
Here's hoping that photo bucket is working tomorrow!
I am so excited to be able to tell you this morning that I have finally finished my fourth Cookbooklet. Entitled Recipes to Keep it is a little goldmine of my all time favourite recipes, the ones that I turn to again and again, indeed my family favourites, gleaned from a lifetime of cooking for my family and loved ones.
40 pages containing over 40 new, never before posted recipes from my big blue binder that contain some of my all time favourites. Recipes such as Cindy's Portuguese Gumdrop Cake ( a must for our Christmas larder each year for over 20 years!) , Runny Butter Tarts (a fail proof recipe I have been using for over 30 years for the best butter tarts you could want to eat), Onion Patties (who needs to go to all the faff of making onion rings when you can just drop them as simple patties!), The Best Ever Tomato and Meat Sauce, and a whole lot more. Destined to become your family favourites too . . . in short, recipes to keep.
It's available now as a PDF Download, mailed right to your home, and at the same low price as all of my other cookbooklets. You will find the link up there on underneath my header on the page called Cookbooklets!
Thanks for visiting and have a great day!
This coming Sunday in the UK is what is commonly known as Stir-Up Sunday. Stir-up Sunday is a term which has been used in the Anglican Church in the UK for the last Sunday before the season of Advent.
It gets its name from the beginning of the collect for the day in the Book of Common Prayer, which begins with the words, "Stir up, we beseech thee, O Lord, the wills of thy faithful people".
Traditionally this has been the day each year that people make their Christmas Puddings! Its time to pop on some Christmas Music and your apron and begin your Christmas prep for this year's festivities.
Christmas is going to be a bit different for most people this year, but there is no reason why we can't still enjoy some of our traditional treats. When it comes to Christmas Puddings, Mary Berry's Christmas Pudding is a recipe which I have made many, many times. Like all of her recipes it is reliable and fool-proof!
Christmas (or Plum) Pudding is the traditional end to the British Christmas dinner. But what we think of as Christmas Pudding, is not what it was originally like!
Christmas pudding originated as a 14th century porridge called
'frumenty' that was made of beef and mutton with raisins, currants,
prunes, wines and spices. This was quite liquidy, would need to be eaten
with a spoon like a soup, and would have been a fasting meal during the
preparations up to Christmas.
The original I have to say does not sound very appealing! Needless to say it has changed an awful lot since then! Thank goodness!
Stir-up-Sunday is usually a family affair. Each family member is supposed to stir the mixture from East to West to honour the journey of the Magi. This ritual is also thought to bring the family luck and prosperity in the coming year.
At one time it was also customary to hide a number of small trinkets in
the mixture, a bit like the twelfth night cake. These charms often
included a silver coin (wealth), and a ring (future marriage). Woe
betide the guest who stumbled across a thimble in their serving. A
future of Spinsterhood was a cert for them! Nowadays this generally
isn't done, although my husband does remember his mom putting coins into
theirs.
The fruit mixture of the pudding is usually a mix of dried figs, currants, raisins, golden raisins, cherries and candied ginger. All are mixed together in a bowl the night before you go to make your pudding and a portion of brandy is poured over top and the fruit left to macerate in this overnight on the counter top. A clean towel over top to keep it safe from dust and insects. If you don't like to use alcohol, you can use orange juice in an equivalent amount.
Mary Berry's recipe differs slightly in that there is no figs or ginger, and you have no need to soak the fruit overnight, which is a bonus!
I am all for time saving if I can, and if Mary Berry only soaks her fruit for an hour, that's good enough for me! Softened butter is creamed together with soft light brown sugar, orange zest, and ground mixed spice.
(You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.)
Eggs also gets beaten into this, a bit at a time so it doesn't curdle. Don't worry if it does, you can always stir in a bit of the flour to fix this.
Fresh soft bread crumbs are also a part of the mix, along with chopped blanched almonds and self rising flour. You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour needed. I always make my own, especially now during the time of Covid when I can't always access what I need.
This mixture then gets added and stirred into the creamed mixture to
combine. Make sure everyone gives it a stir and makes a wish. Don't
forget East to West, just don't ask me which is which, lol!
If you are
putting trinkets in this is when you would do it. I would wrap them in
cling film first or waxed paper, and don't forget to warn any guests
that they are there when it comes to eating! You don't want anyone to choke on a trinket!
The pudding basin is prepared by generously brushing it with melted butter and placing a round of baking paper in the bottom.
Pack the pudding mixture into the prepared pudding basin, smoothing the
top out with the back of a wooden spoon.
Once you've done this tap the
bottom of the basin on the countertop a few times to settle and work out
any air holes.
This next bit is the most complicated part of the pudding. Creating the lid to
wrap it in. Lay a large piece of foil on the table, and top it with an
equal sized piece of baking paper. You then make a pleat in the paper,
bearing in mind that the baking paper will be the side against the
pudding. Butter the paper.
I fold them in half with the paper on the inside, and then, from about 2
inches down, I fold them back on themselves. It should look like this
on the paper side.
Wrap this over the top of your pudding basin, leaving plenty of room for
expansion, paper side towards the pudding. Tie it tightly onto the
bowl with some kitchen twine, bakers twine or even using a rubber band.
I use bakers twine and using a generous length, after I have knotted
it, I fashion a handle with the excess that I bring back over the top
and secure on the opposite side. This makes it easier to lift out of
the pan when its done.
Trim off the excess paper and foil so it looks nice and neat. Now you can either steam this pudding in the top of a double boiler over boiling water, or you can boil it placed onto a trivet in a large saucepan with water in it.
Just make sure the water doesn't come more than 3/4 of the way up the sides of the pudding and that the pudding basin doesn' t touch the bottom of the saucepan, or it might crack.
Tightly
covered, the saucepan is then put on a low heat and the pudding simmers
away for about 4 1/2 hours. Make sure you check it periodically and
top it up with more boiling water as needed. You don't want it boiling
dry.
At the end of that time, remove the pudding basin and let it cool
on a rack overnight. Once it is cold you can remove the old wrappings
and wrap it with clean new wrappings and then store it in a dark, cool
and dry place until Christmas Day! Instructions for re-heating are in
the recipe.
And there you have it a delicious Christmas Pudding, ready for the family to enjoy on Christmas Day!
This is a pudding that actually tastes better upon standing, as it "ripens". I have kept some for over a year in the past and they were still fabulous!
Whether you are only a few in number or many in number, this is a Christmas tradition that everyone enjoys! Mary recommends serving hers with Brandy Butter. (I have included the recipe.) It is also very good with warm custard or ice cream, or even simple pouring cream. Enjoy!
Mary Berry's Christmas Pudding
Yield: 6 - 8
prep time: 1 H & 15 Mcook time: 7 Hourtotal time: 8 H & 15 M
A traditional Christmas pudding courtesy of the great lady of British Cookery, Mary Berry herself.
Ingredients
For the pudding:
- 1 pound (450g) dried mixed fruit (sultanas, raisins, glace cherries and chopped dried apricots)
- 1 small cooking apple, peeled, cored and chopped
- the grated rind of one medium orange
- the juice of one medium orange
- 3 TBS brandy (plus extra to flame)
- 5 1/2 TBS butter, sofened, plus more to butter the pudding mold
- 1/2 cup (100g) soft light brown sugar, packed
- 2 large free-range eggs
- 3/4 cup (100g) self-rising flour
- 1 tsp mixed spice
- 2/3 cup (40g) soft white bread crumbs
- 1/4 cup (40g) whole blanched almonds, roughly chopped
For the Brandy Butter:
- scant 1/2 cup (100g) unsalted butter, softened
- 1 3/4 cup (8 ounces) sifted icing sugar
- 3 TBS brandy
To flame:
- 4 TBS brandy
Instructions
- Measure all of the fruit into a bowl. Add the brandy and orange juice. Leave to macerate for about an hour.
- Cream the butter together with the orange zest and sugar until light and fluffy. Gradually beat in the eggs, until thoroughly combined. If the mixture starts to curdle stir in a spoonful of the flour.
- Sift together the flour and mixed spice. Fold this into the creamed mixture along with the bread crumbs and nuts. Stir in the soaked fruit along with any juices. Mix well together.
- Generously butter a 2 1/2 pint (5 cup) pudding basin. Cut a piece of baking paper into a circle large enough to cover the bottom of the basin.
- Spoon the pudding batter into the basin, smoothing over the top with the back of a spoon.
- Have ready a large piece of baking paper and a sheet of foil. Place the paper on top of the foil, making a pleat across the middle to allow for expansion. Tie securely over top of the pudding with some kitchen string. Trim off any excess.
- To Steam: put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for eight hours, topping up the water as necessary.
- To Boil: put a metal jam jar lid, or metal pan lid, into the base of a large pan to act as a trivet. Place a long, doubled strip of foil in the pan, between the trivet and the pudding basin, ensuring the ends of the strip reach up and hang over the edges of the pan. This will help you to lift the heavy pudding basin out of the pan of hot water when it has finished cooking. Lower the pudding onto the trivet and pour in enough boiling water to come half way up the side of the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Once cooked, remove the pudding from the pan. Remove and discard the paper and foil. Replace with fresh. Store, covered, in a dry cool place.
- On Christmas Day make the brandy butter by beaing the butter until light and fluffy. Beat in the sifted icing sugar until smooth. Stir in the brandy and spoon into a serving dish. Cover and chill until needed.
- Steam or boil the pudding for about two hours to reheat. Turn onto a decorative, heat proof serving plate. To flame, warm the brandy or rum in a small saucepan. Pour it over the hot pudding and very carefuly set light to it with a match.
- Serve the pudding hot, spooned into bowls with a dab of brandy butter on top. Pouring cream goes very nicely with this.
notes:
To make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
To make your own self-rising flour: You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour needed.
You really cannot fault any of Mary Berry's recipes. If you follow them scrupulously, they always turn out and are fail proof! I have never had a failure with any of them!
This content (written and photography) 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 Thanks so much for visiting. Do come again!
I had some over-ripe bananas that needed using up and so I decided to make a banana bread with them. I have baked many banana breads on here, all of them very good. Today I decided to go back to my tried, true and trusted recipe.
It is a recipe from my old Purity Cook Book. This is a cookbook I have had since the late 1970's. It has withstood the test of time and traveled with me all over the world.
How can you tell that a cookbook is a good one. Other than trying the recipes you can tell a cookbook is a really good one by looking at it. If it's all tattered and torn . . . if the pages are all splattered with time.
The pages well worn and almost falling apart . . . then you know that you have a winner of a cookbook on your hands. This book is a winner of a cookbook.
I have been baking this particular banana bread for about 40 years now. It has no bells and whistles. It is not overly sweet. Its quite plain.
It is moist and delicious however, filled with lots of banana flavor and plenty of chopped nuts. In short, a real winner of a banana bread.
Another one of my favorite banana breads is the Sour Cream Banana Loaf I always baked for the Mr. when I worked at the Manor.
He loved it sliced and toasted until golden brown and spread with oodles of sweet butter. Another good banana bread recipe I bake is this one which comes from a cookbook called Bread by Dean Brettschneider. It has oats scattered across the top.
I also have a few smaller recipes such as this Banana Nut Loaf for Two. It is perfectly sized for the smaller family.
This Marbled Banana Bread is also a real favorite. It is a Cooking Light Recipe and is marbled through with ribbons of chocolate batter. Yum!!
As I said up top, this banana bread has no bells and whistles. There is nothing spectacular about it. Its just a simple banana bread.
And you are going to love it. I can promise you. If you are a fan of simple things, then you will be a fan of this.
WHAT YOU NEED TO MAKE BANANA NUT BREAD
Ordinary simple kitchen ingredients. Nothing spectacular outside of the ripe bananas.
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas (very ripe)
The right kind of bananas you need for a banana bread are bananas that have gone past their best eating stage. You want a banana with a skin that is well peppered with brown discolorations. The browner the better.
The riper the banana the sweeter it is. Don't ever throw an over-ripe banana away! They are perfect for baking with! Cakes, loaves, cookies . . .
HOW TO MAKE BANANA NUT BREAD
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts. (You can toast the nuts first if you wish.
To toast them, spread your nuts out on a baking sheet and pop them into a moderate oven. (350*F/180*C) 8 to 10 minutes will do it. Let cool before using.
Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
Turn into the prepared pan. Smooth the top and run a knife down the middle.
This is a really good, simple banana bread. I love to enjoy it cut into thick slices and spread with butter. Real butter. I am betting it would also be great spread with Nutella, if you like Nutella.
Toasted, spread with butter or creamed honey. Again, delicious.
Because the bread is not overly sweet any number of toppings go very well with it. It also goes great in a bread pudding if it happens to go stale. You can sprinkle chocolate chips amongst the bread for this lush dessert. Its fabulous served warm with some vanilla ice cream on top!
In any case the next time you have some ripe bananas that need using up I highly recommend this simple Banana Nut bread. You can't go wrong!
Banana Nut Bread
Yield: 1 (9 X 5 X 3) loaf
Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M
Delicious old fashioned. No bells and whistles. Not too sweet. Just perfect.
Ingredients
- 2 cups (280g) all purpose plain flour
- 1/2 cup (100g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (60g) finely chopped nuts
- 1 large free range egg, lightly beaten
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 1/2 cups (3 bananas) mashed bananas
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin and line with baking paper with an overhang on two sides for ease of lifting out the baked loaf.
- Whisk the flour, soda, baking powder, sugar and salt together in a bowl. Stir in the nuts.
- Whisk together the mashed banana, milk, oil, and egg. Add to the dry ingredients and mix both together just to combine. Batter will be lumpy.
- Turn into the prepared pan. Smooth the top and run a knife down the middle.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
This is my quality control guy. I think he's pretty special, don't you? Hello Nutmeg!
I love my Tea Bag Holder. It was a Christmas gift from my friend Paula. She knows I love bees and I just adore this! So pretty! Thanks Paula! xo
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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.
I had asked Todd to pick up some croissants for me when he went into town yesterday, thinking that wasn't something he could mess up. WRONG!
Poor Todd . . . he thought he would save some money and buy the ones that were running out of date, so they were stale and not at their best (which is how I wanted them) and after traveling home in his bag, kinda squashed. (Why do men always squash the bread????) I just bit my tongue and didn't say anything and then changed my plans.
Poor guy. Whenever I ask him to pick me up something at the store . . . he looks a bit like a deer caught in the headlights. He always, always gets the wrong thing, and he knows it. It's inevitable. I don't complain any more. I just sigh inside and try to smile. I have come to the conclusion that men and woman really are from completely different planets.
Whenever I see a man wandering the grocery store aisles with cell phone to the ear, I have a little chuckle to myself. Poor guys . . . it is the rare man who knows where things are and exactly what his wife wants, and who actually brings home just what she wanted, instead of something not quite right!
So anyways, I took the stale croissants and made a delicious pumpkin and milk chocolate bread pudding with them, and turned my lemons into lemonade. Better to do that than to offend the one I love. He was happy, and I get to show you something else that's delicious. Everybody wins.
Rich, buttery, spicy and oozingly laced with milk chocolate. Delicious. Simple. Decadent. What more could you want?
*Pumpkin and Milk Chocolate Bread Pudding*
Serves 6
1/4 tsp ground cardamom
1/2 tsp salt
Whisk together the remaining ingredients, making sure they are well combined. Pour this over the croissant pieces and toss to coat. Pour into the prepared baking dish, making sure that the chocolate is evenly spaced amongst the croissant bits.
My Todd is a simple man . . . with traditional tastes and values. He grew up during the War and knows well the deprivations that went along with that era, both during and after the war . . .
It does not take much to please him, and he appreciates most anything you set down in front of him . . .
Just so long as it's not pasta . . . or chocolate.
He even liked school dinners when he was growing up. Not a lot of people did. School dinners have traditionally gotten a bad rap, but not for Todd. He loved them. I suspect I would have probably have loved them too. In any case they would have been better than a cold sandwich and a bruised apple served up in a paper bag, which is what I had!
Anyways, I digress . . . Todd . . . simple man . . . traditional values.
Like bread and butter pudding, which normally has lovely sultanas studded all the way through it. They always kind of burn on the top and get all chewy and scrummy, however . . .
I am not always a traditionalist. I sometimes like to shake the tree a little bit.
Just a little bit mind . . . not so hard that all the coconuts fall out . . . just enough to give things a little bit of a twist . . .
Like your traditional bread and butter pudding. I got to thinking the other day how delicious it would be with a layer of strawberry jam added in the middle . . . kind of like souffled jam sandwiches . . .
all soft and unctuous, with a tasty layer of sweet jam in the middle . . . the custard gently flavoured with lemon zest, cardamom and cinnamon . . . oh and with a traditional dusting of nutmeg on top . . .
This was some good. Warm and comforting and delicious. School room flavours . . . with a grown up touch.
Kind of like a Queen of Puddings . . . without the meringue . . . but somehow better. With just enough spice and lemon to really bring out the lovely strawberry flavour.
It went down a real treat!
*Strawberry Bread and Butter Pudding*
Serves 4
Printable Recipe
A delicious bread and butter pudding with the added twist of a layer of tasty Strawberry Jam.
1 ounce softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread
good quality strawberry jam
1 tsp cinnamon powder
1/4 tsp ground cardamom
the grated zest of one lemon
12 ounces whole milk
2 ounced double cream
2 large free range eggs
1 ounce caster sugar
grated nutmeg to taste
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some strawberry jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish. Sprinkle with the cinnamon and cardamom.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
Subscribe to:
Posts (Atom)
Social Icons