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
Old Tim Bread Pudding. One might be tempted to overlook this recipe as it doesn't look like anything special, but this is one of those great old fashioned recipes that is a gem in disguise.
It's one of my husband's favourites! He has always said his mother
made the best bread puddings, but after I made him this one the other
day, he's changed his mind and declared mine better than hers. I am
well pleased.
Originally designed to make the use of stale or leftover bread, this pudding isn't to be confused with it's lighter airier cousin Bread and Butter Pudding. This is the ugly stepsister of said pudding, It is stodgy, somewhat heavy, and stogged full of dried fruits and spices.
You can see from the photograph that is is quite solid and cuts nicely into squares, which makes it perfect for eating out of hand if you wish.
In fact I often see it being sold by the square in local bake shop windows. When we were in Llangollen, Wales, one time it was beautifully showcased in one of their bakery windows. Of course we had to buy a square to bring home and enjoy with his evening tea.
My husband had described this to me many times through the years, but you know how men are. Their descriptions of thing only ever very rarely actually give you a true picture.
My friend Jo who worked at the Manor with me as the housekeeper used to make this all the time, but again, I never had actually seen it first hand, until I made it for myself. It can be a bit hard to describe to people who are not familiar with it.
It is lovely warm and cut into squares. My husband enjoys it warm with custard or cream poured on top. It is equally as lovely served cold along with a nice hot cuppa.
It is very reminiscent of a fruit cake in both texture, weight, and flavour actually. The difference being it's not a cake. Its a pudding and its a delicious pudding at that.
I am not sure how old the recipe is, but I suspect that it's been around a very long time. I suspect it came about from some cook's desire not to let anything go to waste, especially stale crusts of bread.
I do hope you'll give it a go and that when you do you enjoy it as much as we do. It's relatively low in fat as well I would say. Yes, there is some butter in it, but not a lot in actuality. It is economical, delicious, and real comforting family fare.
We love this warm, but we really love this cold and cut into squares or slabs. It always goes down a real treat and is a great way to use up leftover stale bread.
When you first read the recipe you think to yourself, how could that ever be tasty. But you are wrong. It is incredibly, edibly, wonderfully delicious.
Make Your Own 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.
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.
Old Time Bread Pudding
Yield: Makes one 12 by 9 inch pan
prep time: 15 Mcook time: 1 H & 20 Mtotal time: 1 H & 35 M
This is very different than bread and butter pudding. Don't confuse the two. This is a very traditional and stodgily delicious blend of dried fruit, spices, bread, eggs and milk. Perfect for a winters day tucked up in side in the warmth and best served with custard or cream. It's also very good served cold and simply cut into squares.
Ingredients:
- 400g of white bread, torn into pieces (about 7 cups)
- 600ml of milk (2 1/2 cups)
- 450g of dried fruit (3 cups)
- (Use a mixture of raisins, sultanas and currants
- 100g sugar (1/2 cup)
- 50g of self raising flour (1/4 cup plus 2 TBS)
- 1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
- 2 large free range eggs, beaten
- 100g of butter, melted (7 TBS)
- demerara sugar to sprinkle on top (turbinado)
Instructions:
- Preheat the oven to 150*C/300*F. Butter a rectangular pan about 12 by 9 inches well. Set aside.
- Put the bread into a large bowl. Pour the milk over top and allow it to stand for 10 minutes. At the end of that time, beat it all together with a wooden spoon. Stir in the dried fruit and sugar. Mix well together. Stir in the flour and mixed spice. Add the beaten eggs and the melted butter. Pour into the prepared pan. Sprinkle demerara sugar on top evenly. Bake for one and a half hours.
- Raise the oven temperature to 180*C/350*F/ gas mark 4 and bake for a further 10 minutes or so until the pudding is golden. Excellent served warm with custard or cream, or eaten cold.
This is one of the most popular recipes on the blog which goes to prove that people really love to try good old fashioned traditional foods and recipes. When something ain't broke why mess with it. This is perfect just as it is.
Make Your Own 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.
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.
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There is nothing I like more than a new cookbook and I was really pleased to receive this latest one for review. It is entitled Egg, a culinary exploration of the worlds most versatile ingredient, and is written by Michael Ruhlman, with photographs by Donna Turner Ruhlman, and is published by Jacqui Small.
A James Beard Award-winning author, Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary wizard Ruhlman, the question is not whether the chicken or the egg came first; it's how anything could be accomplished in the kitchen without the magic of the everyday egg.
In this ground breaking book, he explains how to make perfect poached and scrambled eggs and builds up to recipes for brioche and souffles.
Readers learn how to make their own mayonnaise, custards, quiches and cakes, mastering foods from sweet to savoury, from light as air meringues to hearty bread and homemade pasta.
More than 100 recipes are grouped by technique and range from simple (Egg salad with Tarragon and Chives) to the sophisticated (Seafood Roulade with Scallops and Crab.)
Multiple photographs guide the reader through this extraordinary journey which unlocks the secrets of the egg for the home cook.
Also included is a removable four-colour poster of Ruhlman's innovative flowchart, showcasing the wide range of techniques and recipes that rely on the egg.
This a unique framework which begins with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more.
This book is beautiful and chock full of useful information that the recipes almost seem superfluous. His method for making hard boiled eggs gave perfect results. It truly is a gorgeous book and I know that I will refer to it often.
As you know I always like to try out a recipe in the books I show you because I believe that the proof of the pudding is in the eating. This time I chose Creme Brulee with excellent results!
*Creme Brulee*
Serves 4
Serves 4
If you have a keen foodie on your Christmas list, this book would make a lovely gift.
Michael Ruhlman started writing about the lives of chefs twenty yeras ago, and he soon became interested in training as a chef himself. His groundbreaking and successful food reference books include The Book of Schmaltz, Ruhlman's Twenty, Ratio, The Elements of Cooking and Charcuterie (with Brian Polycyn), and he co-wrote Thomas Keller's The French Laundry Cookbook, Ad Hoc at Home and Bouchon cookbooks. He lives in Cleveland, USA, with his wife, Donna Turner Ruhlman, who has done the photography for many of his books and is the sole photographer for his blog, ruhlman.com.
Egg
A Culinary Explortion of the
World's Most Versatile Ingredient
by Michael Ruhlman
ISBN 978-1-909342-85-9
Hardback 236 pages
colour photographs
UK £25.00
Published by Jacqui Small Llp
Note - although I was sent a book for review for free, any and all opinions are my own.
I'm really excited to bring you the latest in my line of cookbooklets, fresh off the press this morning! Entitled Cooking for Comfort, this is my largest one yet, containing 50 pages of scrumptious recipes, tips and quotes designed to help bring a spark of comfort to you over these next few months. I am really proud of this one.
With Seven Chapters, including Breakfast Fare, Comforting Lunch-ables, Jaffles, Dips and Spreads, In the Slow Cooker, Savoury Bakes and Casseroles and Sweets, there are over 45 recipes designed to make you feel all cosy and comforted. Recipes such as Cream Biscuits, Savoury Bread Pudding, Chicken and Barley Soup, Slow Cooker Nachos, Slow Cooker Ham and Scalloped Potatoes, Fish and Potato Pies, Barbequed Glazed Drumsticks, Saturday night special, Traditional Hot Pot, Creamed Chicken Hash, Blackberry Cobbler, Baked Apples, Chocolate Chip Brioche Bread Pudding and many, many more!
Designed to please, this new cookbooklet is available to you at the same low price as all of the others, at only £5. As with the others this will be delivered to your e-mail as a downloadable PDF file, ready to
print or store on your computer as you desire within 24 hours of your
payment clearing. If ordering please make sure you have the latest
version of Adobe Reader enabled, and that my e-mail address is in your
safe folder! Also as the file is rather large make sure you have enough
room to receive it!
To purchase just click the handy button below.
I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot. I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place! A bold statement indeed!
As soon as October rolls around I hunker down and start to crave my autumn favourites . . . apple pies, and pots of homemade soup . . . and pumpkin. Pumpkin anything, but most especially these delicious Pumpkin Pie Muffins!
We love banana loaves in this house. I am not overly fond of eating bananas themselves, but bake them into a loaf or pie or cookie and I am all over them. The Toddster could eat a raw banana every day. I actually have to hide bananas so that I can bake with them . . .
This is my all time favourite banana bread. Okay . . . I know . . . I say that about every banana bread I bake. I guess I just love banana breads and this one shines!
Stogged with beautiful jewel-like dried cranberries, and crunchy toasted English walnuts, it is pleasing on many levels!
It's moreishly moist . . . with sticky little sweet bits and crunchy nutty nobbles scattered throughout. It's lovely eaten plain and out of hand . . .
Or gently warmed and spread with cold butter . . .
It's gorgeous toasted and spread with butter . . . the stale bread makes great French Toast, or bread pudding . . . I hardly ever have any that goes stale however, it's that good.
It's also my next door neighbors' favourite banana bread that I bake for them. I usually send half of it over to them every time I bake it. They love it and I love to give. It's win/win really! Put it this way, they've never turned the gifting of it down . . . never.
*Marie's Best Banana Bread*
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
Makes 1 9X5 loaf
A moist banana loaf chock full of sweet cranberries and crunchy walnuts.
4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)
Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.
Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.
Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.
I usually like to pull out the stops for breakfast at the weekend. Making something special for the two of us to enjoy. I've seen a lot of versions of French Toast on the net lately using croissants instead of bread. I just happened to have a few stale croissants in the house and so I decided to make my own version of French Toast with it.
This is French Toast with a definite British twist to it. One of our most beloved of puddings over here has to be the Bakewell Pudding, (Bakewell pudding is an English dessert commonly consisting of a flaky pastry base with a layer of sieved jam, topped with an egg and almond paste filling. There are numerous variations and several bakeries each claim to hold the original recipe.) There is also the Bakewell Tart. ( The Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds.)
Neither Pudding nor Tart, this delightful version encompasses some of the best qualities of both desserts . . . a rich almond flavoured custard, sugared almond topping and a delicious raspberry syrup for pouring.
The croissants soufflé up beautifully with the egg custard . . . toasted to golden brown on both side in butter. There is no substitute. Oh sure you could spray oil, but I say in for a penny, in for a pound! If you are going to do French Toast and use croissants, what is a few more calories????
Those sugared almonds add a delightful crunch, which goes so very well with the texture of the buttery souffled croissants . . . and as for that raspberry syrup . . . well . . . as the French would say . . . C'est tres Magnifique! It's French Toast, but not as you know it. We loved this and I hope you will too.
*Raspberry Bakewell French Toast*
Serves 4 generously
A delicious breakfast take on the always popular Bakewell Tart. Almond flavoured French Toast made with buttery croissants,
topped with sugar crusted flaked almonds and served with a raspberry syrup. Delicious!
4 stale all butter croissant buns
4 large free range eggs
110ml of whole milk (1/2 cup)
1/2 tsp vanilla extract
1/2 tsp almond extract
2 TBS brown sugar
For the almonds:
4 TBS flaked almonds
2 tsp caster sugar
For the Syrup:
4 TBS raspberry preserves
4 TBS maple syrup
Butter for cooking
Icing sugar for dusting
Beat the milk, eggs, extracts and brown sugar together until well combined and the sugar has melted into the liquid. Cut the croissants in half through the middle, horizontally. Soak them in the egg mixture for several minutes. 9Don't let them to become saturated to the point where they fall apart!)
Melt a knob of butter in a large skillet. Once it begins to foam, add the croissant halves, cut side down. Cook over medium heat until they are golden brown. (You will probably need to do this in stages.) Flip over and cook on the over side, until golden brown and the egg has all set. Keep warm in the oven while you cook them all. Once they are all done, melt another small bit of butter in the skillet. Add the sugar and the almonds. Cook, stirring constantly until the almonds are golden brown and lightly crusted with the sugar. Take care not to let them burn. It's best to take them off the heat as soon as they begin to turn golden.
Melt the raspberry preserves together with the maple syrup.
To serve place two halves of a croissant on each of four heated breakfast plates. Sprinkle with a portion of the toasted almonds, dust with icing sugar and then serve hot with the raspberry syrup for pouring. Serve hot.
I just know you will love this too!
I hope you aren't getting sick of lemon flavoured goodies yet. Personally I can't get enough of lemons. The Toddster says he iso fond, although he doesn't mind the flavour as long as it's not overly tart.
One thing I love to do with them is to make my own Lemon Curd. Until you have tasted homemade lemon curd . . . you haven't lived. Seriously. It's not that difficult to make either. I show you a step by step recipe HERE. Go take a look and then come right back.
Of course once you have some lemon curd in the house, you need to find ways to use it, as homemade lemon curd won't last as long as the stuff you buy in the shops which has preservatives added. You could just sit there and eat it with a spoon . . . it is that good, yes . . . but you can do so much more with it.
Today I made a delicious Bread and Butter Pudding with Raisins and Lemon Curd. It was fabulous. I think bread and butter pudding is one of the easiest puddings you can make. Basically if you have a few standard ingredients in the house, you have the makings of a bread and butter pudding.
Stale bread, butter, eggs, milk, cream, a bit of sugar, vanilla and some raisins and you have the makings of a very basic and delicious bread and butter pudding. But add a bit of something else like marmalade, jam or . . . lemon curd, and you have something that is FABULOUS!
It's simple and yet . . . it's guest worthy. I would serve this to anyone. It's rich and silky. It's studded with sweet little nuggets of lemon juice soaked sultanas . . . . of course if you have it you could soak them in limoncello instead, which would be nice too
These little nuggets and that rich custard is mingled with buttered bread and the sweet/tart delicious tang of lemon curd. It's all crisp and buttery on the outsides . . .
Unctuoualy difficult to resist once you dig down into that lemon flavoured custard on the insides, and again layered with more of those lemony raisins. Altogether this is quite a special dessert . . . and it all started with a loaf of day old bread and a few eggs . . . I love the simplicity of recipes such as this. Who needs complicated?
*Bread & Butter Pudding with Lemon Curd & Raisins*
Serves 6 Preheat the oven to 190*C/375*F/gas mark 5. Butter a shallow 1 1/2 litre baking dish.
Butter the slices of bread and spread generously with the lemon curd. Cut each slice into 4 triangles. Place half of the slices on the bottom of the baking dish, butter/curd side up. Cover with half of the soalked sultanas. Arrange the remaining triangles over top decoratively, buttered side up and scatter with the remaining sultanas.
Whisk together the milk, cream, lemon zest, sugar, eggs and vanilla, beating well together. Pour this mixture over top of the bread in the dish. Leave to soak in for 5 minutes, pushing the bread down occasionally. Place the dish in a large deep roasting tray. Pour boiled water from the kettle into the roasting tray to come halfway up the sides of the baking dish.
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