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
I think of all the pies in the world, Lemon Pie has to be my absolute favorite kind of pie. I love all pies of course. My whole family is a family of pie lovers.
But if I had to pick one favorite kind it would be a Lemon Pie. In the summer time I favor refrigerated no bake lemon pie recipes.
Recipes like my Old Fashioned Lemon Ice Box Pie, or Lemon Cream Pie are the order of the day. Creamy cool pies that you make with a crumb crust and then just refrigerate.
No fuss no muss. No heating up of the kitchen. Mind you, now that I live on my own, unless I am having company, there is just too much pie for one person in one of those!
I have a healthy appetite, but that's still far too much pie. What to do, what to do . . .
There was nothing for it but to create a small version of a refrigerated lemon pie. One that is perfectly sized for two. I didn't want to use sweetened condensed milk however.
Whilst I do love eagle brand lemon pie, I am quite sure I couldn't find something to do with the remainder of the tin if I made a small batch one of those.
It was time to put on my thinking cap and I think I came up with the perfect solution! This no bake lemon pie recipe is perfectly sized for two, but uses no condensed milk at all, also no cream cheese.
You do need some sour cream and lemon curd however. I don't know about you, but those are two ingredients I always have.
Sour cream and lemon curd are store cupboard staples in my house and I can tell you, in all honesty, I have never ever had to throw any of them away.
They always get used up. Always. You can make your own Lemon Curd of course, if you want to. I do have a recipe for that here, but any good store brand Lemon Curd will work fine. Today I used President's Choice Lemon Curd.
Normally I would use graham cracker crust for this type of pie. I had bought some ginger snaps a while back however to use in something else, and I thought they would make a perfectly delicious crust for this.
Ginger and lemon are perfect flavor partners. The two go together like peas and carrots!
I have a tiny little pyrex pie plate that my sister gave me. Its only six inches across and is the perfect size for this pie.
Don't worry if you don't have one yourself, you can also make this pie in a small 4 inch square casserole dish, or in two ramekins, or large tart tins. All would work well.
The crust is made pretty much the same way as a regular refrigerated graham cracker pie crust. Its just crushed gingersnaps, a tiny bit of sugar and some melted butter. Easy peasy.
Use a nice, snappy, gingery cookie for it. It took 9 of my cookies to give me the right amount. I used the Purity ones. Nice and tasty!
Its a nice and snappy crust. Crisp and gingery. Just pick a gingersnap that you like, a really crisp one and you can't go wrong.
The filling is basically only two ingredients. Yep, two ingredients!
Just the sour cream and the lemon curd. In equal amounts. Whip the sour cream up a bit and then stir in the curd.
Spoon it into the prepared pie shell, and that's it. Done. You do have to chill it overnight so that it sets up nicely, but for me that isn't a problem. Well . . . a problem I can handle at any rate!
It probably sets up a lot sooner than overnight, truth be told, but I left it overnight to be good and sure. It was perfect.
With only two ingredients such as that, you really want to be sure.
And now you are probably wanting to know what you can do with the rest of your lemon curd, eh? Well, I have several perfect solutions for using it up and every one of them incredibly delicious!!
Lemon Curd Drizzle Cake is a good-un. You just bang everything for this easy cake in a food processor and blitz it. Delicious!
Lemon Curd Cookies are another option. Buttery round cookies with lemon curd centers. Fabulous darlings!
Lemon Curd Shortbread Wedges are another option. With a shortbread cookie base, lemon curd filling and cookie crumble on top.
Lemon Curd Muffins. Tasty muffins swirled with lemon curd.
Bread and Butter Pudding with Lemon Curd and Raisins. Another tasty option.
Squidgy Lemon Cake is a real favorite of mine! It is moist and buttery and stogged full of lemon flavour. That is probably because you dollop big drops of lemon curd all over the top of it and then swirl them in with a skewer. Baked, you top it with a lush lemon glaze icing. Delicious!
Topped with dollops of lightly sweetened whipped cream, and sprinkled with chopped candied ginger, this is a pie you are really going to fall in love with.
Lets face it, why should we suffer because we are only one or two people. We deserve delicious lemon treats as well! And this is, plain and simple . . . one very tasty treat!
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Creamy Lemon Pie for Two
Yield: 2
Prep time: 15 Mininactive time: 12 HourTotal time: 12 H & 15 M
With its crisp gingersnap crust and lush creamy filling, this is a pie to please. Tart, sweet, rich, creamy and no bake!
Ingredients
For the crust:
- 1/2 cup (60g) gingersnap crumbs
- 1 TBS butter, melted
- 1 tsp sugar
For the filling:
- 1/4 cup (30g) dairy sour cream, full fat
- 1/4 cup (55g) good quality lemon curd
To top:
- 1/4 cup (60g) whipping cream, whipped and lightly sweetened
- 1 TBS finely chopped candied ginger
Instructions
- You will need a small pie tin for this (6 inch) or two individual (6 ounce) ramekins. You also need to let this chill overnight.
- Measure the crumbs, sugar and melted butter into a bowl. Combine well together and then press into your pie tin (or ramekins). Place in the refrigerator to chill for 10 minutes.
- Whisk the sour cream until it fluffs up and then whisk in the lemon curd, combing both together completely. Spoon into the chilled crust, cover with some cling film and then place in the refrigerator to chill over night.
- Whip your cream until stiff with a small amount of sugar. Pipe it into rosettes on top of the pie, or simply spread over top of the pie. Sprinkle with the candied ginger. Serve immediately.
I had a bit of stale bread that I wanted to use before it went moldy the other day and so I decided to make a Bread & Butter Pudding. Bread & Butter Pudding is a real favorite dessert in the UK. I don't think I had ever really had it before I moved over there.
Its a pudding made with buttered bread and custard. An old fashioned bread and butter pudding will have raisins in it, and not much else. You will sometimes see bread and butter pudding with jam.
That is one of my favorite versions. Little bread and jam sandwiches baked in a rich custard. Its really yummy!
I actually have quite a few bread pudding recipes on the blog. You can access them from here. There is something there which is sure to please everyone and every taste!
I thought I would try something a little bit different today. First of all I wanted a bread pudding that wasn't overly large. So I downsized a pudding I found in a cookbook I have by Martha Stewart called Dinner at Home.
Its a great book, filled with lots of yummy menus and recipes. Her recipe called for rum. Rum is not something I keep in my house because I don't really drink alcohol, although I do cook with it from time to time.
I used to keep small bottles of quite a few things in the larder to cook with, small bottles of liqueurs etc. I have had to replace so many things here, setting myself back up again, that buying alcohol has been low on my priority list, so no cooking alcohol for now.
I decided I would use Ginger Syrup in it's place. Some of you may recall me making my own preserved ginger in syrup last December. You can access that recipe here.
Its actually very easy to make and its a great ingredient to have on hand. You will find millions of uses for both the knobs of preserved ginger and for the syrup. Its lovely. Sometimes I will add a touch of it to a lemon glaze when I am glazing a gingerbread or some such.
Its really delicious and pieces of the ginger are really nice as decorations on cakes, or even in cakes. I highly recommend you make some.
I felt that some of the syrup would make a great substitution for the rum, which meant I also had to cut back on the sugar. I decided to use honey instead of sugar.
Honey and ginger are perfect partners. Add some lemon into the mix and you have a trinity of beautiful flavors, and one very tasty bread pudding!
Don't worry if you can't find or don't have preserved ginger. You can just use extra honey in it's place and add some powdered dried ginger in it's place. It will work find.
I added some lemon into the pudding along with the vanilla in the way of lemon extract. I also introduced a bit of grated lemon zest. You won't be using any refined sugar at all, except for a bit of demerara sugar sprinkled on top before baking.
For even more ginger flavor, I added a small quantity of chopped candied ginger. I so love candied ginger. I sometimes sit and eat a piece of it instead of a sweetie, which totally satisfies my sweet tooth in a fabulously tasty way.
Have I mentioned how much I love ginger??? Well now you know! I love LOVE ginger.
I also cut the recipe in half to serve only two people, which it does very generously. Her recipe said that it fed four with leftovers. Mine feeds two generously.
I used a rustic white bread. Some of a Stale boule I had in the fridge. I cut off all of the crust and then buttered it lightly with some softened butter. (The birds enjoyed the crusts)
I then cut the bread into cubes. She had cut hers into quarters, but it is kind of hard to cut slices of a boule into quarters or triangles.
I thought cubes would work well and they did. I mixed the buttered bread with the pieces of candied ginger.
The custard which is poured over top is made by beating together some whole milk, cream, and the other liquid ingredients, along with the lemon zest.
You just pour it evenly over top of the bread mixture, and then you just leave it to sit for an hour. Don't skip this step.
That sitting time allows for the bread to soak up as much of that custard as it can, which results in a pudding with a lovely light and creamy texture.
Once the hour is up you can bake the pudding. I sprinkled some demerara sugar over top just before baking, for a bit of a sparkle and a tiny bit of sweet.
There is no sugar in the pudding itself, just the honey and the ginger syrup.
It gets baked for about a half an hour in a hot oven. If you think it is getting browned too quickly on top, cover it with a sheet of aluminum foil. It works a charm.
I had always thought that with foil you wanted the shiny side away from the food, and dull side in. Actually it is the other way around according to my sister.
In all truth, it probably doesn't matter much.
This soufflés up really nicely in the oven. It comes out all nice and puffy. It is done when a knife inserted near the center comes out clean. If its not quite done, pop it back in for a few more minutes.
Easy peasy lemon squeasy as they say!
Martha served hers simply with some strawberries which she macerated in their own juices with a bit of sugar. I thought that was perfect.
I had some lovely berries that a lady brought to my door that were beautiful and extremely fresh. Picked just that morning. They tasted lovely.
I knew they would go really well with this pudding. I simply washed them, cut them in half and tossed them with a bit of sugar, leaving them to sit for about 10 minutes.
You could also toss them wit some ginger syrup if you wanted to. Its up to you really.
This was a beautiful pudding really. Crunchy on the outside. Soft and creamy on the inside, with lovely lemon and ginger flavours.
Tiny bits of candied ginger, strewn throughout and a few bits on the top that got a bit crunchy. Just lovely. I think I may have found my new favorite bread and butter pudding! I think you are going to love it too!!
Ginger & Honey Bread & Butter Pudding with Strawberries
Yield: serves 2
Prep time: 1 H & 10 MCook time: 30 MinTotal time: 1 H & 40 M
Make sure you soak the bread for at least an hour prior to baking. This delicious rich pudding serves two generously.
Ingredients
- 2 large free range eggs
- 1/2 cup (120ml) whole milk
- 1/2 cup (120ml) heavy cream
- 2 TBS liquid honey (pick one with a nice flavor)
- 1 TBS ginger syrup (if you can't find it, use an additional TBS of honey) (from a jar of preserved ginger)
- 1/2 tsp pure vanilla extract
- 1/2 tsp lemon extract
- the grated zest of half a lemon
- 2 TBS chopped candied ginger
- pinch of salt
- 4 thin slices of day old rustic white bread, crusts removed
- softened butter to spread
- 1 TBS demerara sugar to sprinkle on top
For the berries:
- 1/2 pint fresh strawberries, rinsed, hulled and cut in half
- 1 TBS sugar
Instructions
- Whisk together the eggs, milk, cream, honey, ginger syrup, vanilla, lemon extract, lemon zest, and salt.
- Butter a small rectangular casserole dish which holds two cups.
- Butter your bread slices on one side and cut into cubes. Toss them together with the chopped candied ginger and pop them into the prepared casserole dish.
- Pour the egg mixture over top. Let stand at room temperature for one hour.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Sprinkle the demerara sugar over top of the casserole and then pop it into the oven. Bake for 25 to 30 minutes until golden and set. Remove from the oven.
- Combine the prepared strawberries with the sugar and leave to macerate for about 10 minutes, tossing occasionally.
- Serve the bread pudding warm in dishes with some of the berries on the side. Delicious!
Notes:
Ginger syrup is the syrup which surrounds preserved ginger in the jar. It is thick and syrupy and has a lovely ginger flavor. If you cannot find it, just use honey in it's place and perhaps add 1/4 tsp of powdered ginger to the egg mixture.
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I am really excited to share this one pan breakfast bake with you this morning! Not only is it baked all in one pan, but it is also very simple to make and quite delicious as well!
Most mornings I will only have a couple pieces of toast or a bowl of cereal for breakfast. Sometimes I like to have yogurt and granola with a drizzle of honey or date syrup.
I always like to make my own granola from scratch. Not only can I control what goes into it, but I can also control the sweetness.
I have a really nice recipe that I use, which uses honey and maple syrup to sweeten it. It is also chock full of all kinds of nuts. It is my all time favorite granola recipe. You can find that recipe here.
You just can't beat your own homemade granola. Its the best and so wholesome. My children grew up on this. I might not have been able to get them to eat a bowl of oatmeal, but I sure had no problem getting them to eat granola!
Sometimes if I am really busy and on the run, I will grab a wholesome homemade muffin for breakfast. There is no end to the delicious muffin recipes on here, but one of my favorite muffins is this recipe for Super Duper Bran Muffins.
They are a real favorite with my readers as well! No small wonder there as they are moist and delicious!
Usually at the weekend I like to pull out the stops where breakfast is concerned. I have a bit more time to spend and weekends have always been "special breakfast" occasions in my home.
Sometimes pancakes or waffles are on the menu. Sometimes eggs. Eggs are one of those things I have to be in a real mood to eat.
One thing that the British really love is their Full English Breakfast. It is also called a Fry Up and will usually consist of eggs, bacon, sausage, baked beans, mushrooms, toast, grilled tomatoes and often black pudding.
Not a breakfast meant for the weak of heart, it is one you really need to bring your appetite to! You can find my recipe for a Full English Breakfast here.
This is what will be on offer at all B&B's in the UK and most pubs and restaurants. When I first moved over to the UK, you used to be able to get a full English at the BHS in Chester.
You could choose to have between 5 and 7 options and toast was extra. I loved having fried bread. Not very healthy, but oh boy was it ever good. Deep fried bread. Crisp and golden brown. Yummy!
It seemed a bit odd to me for there to be baked beans offered for breakfast, but I soon got used to it and embraced the idea. It was actually very good.
And the sausages in the UK, so long as you used a good Butchers variety, were unbeatable. I shall miss British Bangers, although to be honest you can now get some very good Bangers here in Canada. I like the free-from sausages that you can get at the super-store. Very tasty!
I will also miss brown eggs. I have not seen a brown egg since I returned to Canada. Brown eggs are lovely, especially if you can get them fresh from the farm.
One thing which really surprised me in the UK was that the eggs were not refrigerated in any of the shops. They were just there on the shelves and most people did not refrigerate their eggs at home either! (I always did. I could not get past the fear of poisoning myself, lol)
Of course there is only me now and I won't be opening tins of beans, etc. to make a breakfast just for me. I fear I would not get the whole tin eaten.
In the UK they sell single sized snap pots, that would be ideal. I have not seen them here.
This easy one pan breakfast is a play on the old Egg in the Hole breakfast that we all enjoyed as children. There is one major difference however. This version is not fried, its baked.
Another major difference is that it bakes on a baking sheet with breakfast potatoes and sausages. An entire breakfast all on one pan. No fuss no muss and very little to clean up.
You begin by roasting some baking potatoes in a hot oven. Washed, unpeeled, cut into one inch chunks and simply tossed with a bit of olive oil, they are roasted on a baking sheet just until they begin to blister and turn golden brown.
Once that happens you add the sausages. Lay them on top of the potatoes where the fat from them helps to gild those potatoes a tiny bit more.
Once your sausages have turned golden brown on top it is time to push them and those lovely roast potatoes over to the side and add your toast to the baking sheet.
Two slices of rustic bread, I use a multi-grain, with holes cut out, all nicely buttered. Even the holes. Once toasted on the bottoms, you flip them over and can add the eggs.
One each, large free range egg. My first husband came from a farming family. I used to grade eggs in the hen house at the weekends. Quite an education for a young 19 year old I will say.
I never use anything but free range eggs. I refuse to support an inhumane industry such as caged laying hens in batteries. I would rather eat eggs less often and pay a bit more for them.
But you do whatever you have to do according to your own conscience. I will not judge you. Free-range is just my personal preference.
Mistakenly or not, I also think they taste better. Don't burst my bubble!
I used raw breakfast sausage links for this. You can use frozen fully cooked sausage links if you wish, or even frozen cooked sausage rounds.
All will cook in about the same amount of time. The times I have suggested result in perfectly cooked egg whites, with a still slightly runny yolk. You cook it according to your own preference if you prefer your yolks to be a bit harder.
All in all this is a beautiful breakfast. Just hearty enough and perfectly sized for two. True confession here, I cut it in half yet again and did it just for one.
It was delicious and more than enough for this aging appetite of mine! Enjoy!
One Pan Breakfast
Yield: 2
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
A delicious breakfast for two with sausage, toast and roasted potatoes, all conveniently baked on one baking sheet. No fuss, no muss.
Ingredients
- 1 pound baking potatoes, unpeeled, washed and cut into 1-inch cubes
- 1 TBS light olive oil
- fine sea salt and freshly ground black pepper
- 2 thickish slices of a hearty style bread (I use a multi-grain)
- 2 TBS butter, softened
- 6 breakfast sausage links (chipolatas)
- 2 large free range eggs
Instructions
- Preheat your oven to 450*F/225*C/gas mark 7. Spray a small rimmed, baking sheet with some cooking spray.
- Toss the potatoes with the oil, ½ tsp of salt and some black pepper. Spread into an even layer on the baking sheet. Bake in the preheated oven for 10 to 15 minutes until they are just beginning to turn golden brown.
- Spread one side of each of the bread slices with 1 TBS of the butter evenly, dividing it equally between both. Using a 2 ½ inch round cutter, cut out a circle in the center of each slice. Reserve the circles.
- Remove your baking sheet from the oven. Place the sausages on top of the potatoes, returning the baking sheet to the oven and continue to cook for a further 10 to 15 minutes until the sausages are lightly browned on top.
- Remove the baking sheet from the oven. Push the potatoes and sausages to one side. Add the remaining TBS of butter to the other side of the baking sheet. Allow it to melt and spread it out evenly. Add the bread slices and bread rounds. Return the baking sheet to the oven and toast the bread for 4 to 6 minutes.
- Remove the baking sheet from the oven and flip the bread and the bread rounds over. Break an egg into each hole in the bread. Sprinkle with a bit of salt and black pepper.
- Return the baking sheet to the oven and bake for a further 4 to 5 minutes, or until the yolks are cloudy but still give slightly when touched. Remove from the oven and allow to rest for 2 to 3 minutes to finish cooking. Serve hot.
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