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
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.
There is something about this time of year that makes me want to indulge in all things apple and pumpkin . . . and spice. Its only natural I guess since this is the time that those things are coming into their own and are available in abundance. One thing I like to make is applesauce, and once I have made my applesauce, then I like to make an Applesauce Nut Bread or an Applesauce Cake.
I basically make two kinds of applesauce. One with sugar and one without sugar. The one I make with sugar is to eat as is, and the one without is to use in baked goods, where there will be sugar added to the batter. Both freeze very well. I freeze it in one cup amounts which is perfect for either use.
Today I decided to try out a new Applesauce bread/cake recipe. I have a cookery book entitled, Recipes Worth Sharing, recipes and stories from America's most-loved Community Cookbooks.
This particular recipe is attributed to The Bells are Ringing: A Call To Table by the Mission San Juan Capistrano Women's Guild. It looked good. I did make a few changes from the original, which I will detail, and of course have also converted it to British measurements for the British kitchen.
The original recipe called only for the use of cinnamon and nutmeg. I added some cloves. Cloves go very well with the flavour of apple and my husband loves cloves. He is always banging on about his mom's apple pie and how she used cloves, so the cloves were a love note to him.
There was also a rather abundant amount of cinnamon sugar nut sprinkle in the original recipe which was to be sprinkled on top. I thought it was a bit much for just on top so I divided it in three and sprinkled it between two layers and only added the final third for on top, which . . .
As you can see was more than ample!
I also toasted my pecans. I toast all of my nuts prior to baking with them. It just makes them taste nuttier and I love the smell of them toasting. About 6 to 8 minutes in a moderate oven on a baking sheet does the trick.
The end result was a very delicious loaf. There is no need for a drizzle or frosting on top as the brown sugar adds the perfect amount of sweetness for that purpose.
The loaf itself is not overly sweet, which I liked. As a Diabetic, I am not supposed to eat a lot of sugar, so this isn't exactly on my list of things I can eat, but if I was tempted it is not the worst thing I could eat either.
Its not quite as moist as some applesauce breads I have made in the past, but I think that a slice of this warmed and spread with butter would be excellent with a nice hot cup of tea, herbal or otherwise.
When I was working at the Manor the Mr used to like me to toast the quick breads and butter them when I was serving them to him. It actually really is quite nice to do that with a quick bread, and I strongly suspect that this bread will be lovely toasted as well.
I am also thinking it might make a great bread and butter pudding when it gets to being a bit stale. If you have never tried that with a quick bread, then you don't know what you have been missing out on!
Bread and Butter Pudding made with sliced quick bread is magnificently delicious . . . I have done it with my cinnamon loaf, banana bread and gingerbread in the past and all versions were drool-worthy!
You don't want to do it with really crumbly quick breads, but sturdier ones like this one are perfect for that purpose!
Yield: 8 - 10
Applesauce Nut Bread
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
Tasty tasty. Moist and delicious. Tis the season.
ingredients:
For the Pecan Topping:
100g soft light brown sugar
1/2 tsp ground cinnamon
30g chopped toasted pecans
For the loaf:
245g smooth unsweetened applesauce (1 cup)
190g sugar (1 cup)
120ml vegetable oil (1/2 cup)
2 large free range eggs
280g plain flour (2 cups)
1 tsp baking soda
1/2 baking powder
1/2 tsp ground cinnamon
1/3 tsp grated nutmeg
1/8 tsp ground cloves
1/4 tsp salt
30g toasted pecans (1/4 cup)instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf
tin, or two smaller ones and then line with baking paper. Set aside.
tin, or two smaller ones and then line with baking paper. Set aside.
Mix the topping ingredients together in a bowl and set aside.
Whisk
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
together the applesauce, sugar, vegetable oil, and eggs. Sift together
the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in the pecans. Add all at once to the wet ingredients. Mix well
together. Spread 1/3 of it into the prepared loaf tin (s) sprinkle with
1/3 of the topping. Spread another 1/3 of the batter on top. Top with
another 1/3 of the topping. Spread on the final 1/3 of batter. Using a
round bladed knife swirl the topping through and then sprinkle the
remaining topping on top of the loaf.
Bake for
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
30 minutes. Cover loosely with foil to help prevent over-browning. Bake
for 15 to 30 minutes longer (depending on pan(s) used). When the bread
is done a toothpick inserted in the centre will come out clean. Cool
in the pan for several minutes before removing to a wire rack to cool
completely.
Created using The Recipes Generator
The added bonus of this lovely bread is the wonderful smell it leaves in your house while it is baking . . . cinnamon, nutmeg, cloves . . . smells like Home Sweet Home to me! Bon Appetit!
It was such a gorgeous day today, that my husband and I decided to take full advantage of the sunshine, and take the bus into Chester city proper. I have a new cane which makes walking a lot easier for me, and so off we went.
Oh it felt so good to be out and about in the warm sunshine, breathing in fresh air and getting a bit of exercise after the long cold winter we have had.
All the buskers were out on the streets, playing guitars, singing and lending a definite celebratory feeling to the air!
Everone seemed to be in a great mood. It was so nice! I just love Chester! I really missed it when we were living down South.
We did a fair bit of walking and then popped into M&S because I wanted to pick up some of their Hot Cross Buns.
Homemade are the best of course . . . but the M&S ones are rather scrummy too! We are rather fond of them.
Imagine my delight at discovering that their luxury buns were on offer at two packs for £2! Result!! Yummo!
Of course I picked up two and tonight I made us a scrummy Bun and Butter Pudding with one of the packs.
Adapted from a recipe in the April issue of Good Food Magazine, this one is a bit different than my usual Hot Cross Bun Bread and Butter Pudding . . . this one has crumbled golden marzipan sprinkled on top along with some chunky marmalade!
Ohhhh . . . there is nothing I love more than a tasty Bread and Butter Pudding, and when you make it with Hot Cross Buns . . . it is even tastier!
Just look at that scrummy little knob of Marzipan sitting on top there . . . ohh . . . it was just like a little bit of crunchy, gooey candy and went very scrummily with the texture of the pudding . . . sigh . . .
*Bun and Butter Pudding*
Serves 8
A tasty version of Bread and Butter Pudding made using hot cross buns. I reckon teacakes would work very well also. The recipe is also easily divided in half, although you may not need to use all of the custard mixture if you do, depending on how dry your buns are.
300ml of double cream (1 1/4 cup)
600ml of milk (2 1/2 cups)
4 free range eggs
100g of caster sugar (1/2 cup)
1 1/2 tsp of vanilla extract
8 hot cross buns
soft butter
4 ounces golden marzipan, crumbled (about 1/2 cup)
3 TBS chunky marmalade, gently heated
icing sugar to dust
Preheat the oven to 170*C/3225*F/ gas mark 3. Place the cream and milk into a saucepan and heat gently over medium low heat until warm.
Whisk the eggs, sugar and vanilla together in a bowl. Slowly whisk in the cream mixture, a bit at a time.
Cut your buns in half and spread each half with some softened butter. Arrange in a large shallow baking dish.
Spread the warmed marmalade over top. Crumble over the marzipan.
Pour the heated cream mixture slowly over top of the buns.
Set aside to soak for 15 minutes, pressing them down every couple of minutes as the custard is absorbed and adding more of the cream mixture as it will take it, and as they soften.
Bake for 50 minutes until set. Remove from the oven and allow to stand for 10 minutes before serving. Dust lightly with icing sugar and serve while still warm.
I've never made it any secret that I hate to waste anything . . . cooked veg, cooked rice or pasta, cereal, stale bread. I often use my stale bread to make bread crumbs (which I freeze) or bread pudding . . . but if I am feeling especially indulgent, I use my stale bread to make this delicious Cheesy Garlic Bread.
I have a long standing love affair with corn bread of any kind. As a bread, as a muffin, as a cake, as stuffing . . . corn bread and I have had a very long relationship with each other.
This particular recipe I am sharing with you today is one of my long time favourites!
It is a basic corn bread batter, filled with sour milk (for moistness), butter, some corn for added texture, and of course the usual flour, cornmeal, etc.
But it goes beyond that because, it also has all of the appeal of a corn pudding!
You generously butter the baking tin and pop it into the oven while you stir together the bread batter.
Take the hot pan out, pour in the batter, and then you pour a whole cup of delicious heavy cream right into the middle of it . . . no mixing, no stirring . . . just leave it be . . . a puddle of cream in the middle.
I'm not sure how it works or why it works, but . . . that cream somehow forms a delicious rich custard layer in the bread as it bakes . . . .
This has to be my favourite of all the cornbreads I make and it makes a beautiful holiday breakfast when you serve it warm, cut into squares with Maple syrup for pouring over the top.
You get the crunch of the cornmeal . . . the moist cake batter, the chewiness of the corn niblets and that rich custard . . . and then the smoky sweetness of the maple syrup gilding that most delicious lily.
It reminds me of one time when we were driving through Vermont, and we were up very close to the Quebec border.
We were starving because we had been out and about very early that morning and so we stopped at a little cafe near the road . . . there was a lake across the road . . .
We had beautiful crisp edged pancakes . . . with a slight crunch of cornmeal in the batter . . . with lots of butter and warm Vermont Maple Syrup.
They were so delicious. So much so that I still think about them today.
Nothing has ever quite come close to that memory, but then taste memories are like that aren't they?
We look at them through the rose coloured glasses of bygone days and romanticise them a bit I think.
Everytime I make this I think about those pancakes . . . . so this must be tweaking my Vermont Pancake tastebuds in a good way.
In any case, this is very, very, VERY good!!
*Custard Filled Cornbread*
Makes 1 8-inch square pan
Makes 1 8-inch square pan
This is the most delicious and moist cornbread you will ever eat. It goes wonderfully with stews and soups, and to be perfectly honest . . . a piece of this all warm and covered with Maple Syrup is a wonderful, wonderful breakfast . . . one bite and you will be totally smitten. I kid you not.
2 large free range eggs
3 TBS sweet butter, melted
(plus extra to butter the pan)
3 TBS sugar
3/4 tsp salt
480ml whole milk (2 cups)
1 1/2 TBS white vinegar
140g plain flour (1 cup)
130g yellow cornmeal, or polenta (3/4 cup)
1 tsp Baking Powder
1/2 tsp baking soda
225g tinned sweet corn, well drained (about 1 cup)
240ml heavy cream (double cream) (1 cup)
Pre-heat the oven to 180*C/350*F. gas mark 4. Butter an 8 inch square
pan really well with some butter, and then put the pan into the oven to
get it hot while you mix up the batter.
Beat the eggs together in a mixing bowl. Beat in the butter and the sugar until well blended. Stir in the milk, salt and vinegar. Beat well.
Whisk together the flour, cornmeal, baking powder, and baking soda. Mix well. Pour this mixture all at once onto the wet mixture. Mix together just until the batter is uniformly moist, fairly smooth with no lumps. Stir in the corn kernels. Pour into the hot dish. Immediately pour the cream right into the middle of the dish. Don't stir it at all. Just pour it in and leave it.
Bake in the heated oven for 50 minutes, until lightly browned. Remove from the oven and cool for about 15 minutes before cutting into squares to serve. Serve warm.
Mmmm . . . this is so very good. I hope you will try it at some point in the coming months. I think you'll agree with me! Bon Appetit!
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.
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