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 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.
As a type 2 Diabetic I need to really watch my carb intake. That means that I am not often able to enjoy a lot in the way of treats. I need to watch how much bread, pasta and potatoes I eat and as far as desserts go, I really need to be careful about what I eat there!
Type 2 Diabetes runs in my family. Even my sister who is stick thin is borderline. We are all consistently checking our glucose levels and watching what we ingest as far as sugars go. When it comes to desserts, we are all in the same boat.
One thing which my sister makes that we all enjoy is this fabulously delicious Almond Joy Chia Pudding!
.JPG "Almond Joy Chia Pudding")
I first had it at her house and I was so impressed with how very delicious it was. At first I thought, hmmm . . . chia seed? But I tasted it to be polite.
I was so surprised! It was fabulous. I went in for a second taste and then I just had to ask my sister for the recipe!
.JPG "Almond Joy Chia Seed Pudding")
WHAT IS CHIA SEED
I bet you are all familiar with chia seed without even knowing that you are. If you bought a Chia Pet back in the 1980's (and who didn't!) then you have already had an experience with it. Yep! Chia seeds are the same seeds that we used to plaster onto our chia pets and watch sprout and grow!
Who knew just what a nutritional powerhouse they were! I didn't, that's for sure! At best they were a novelty.
These tiny nutrition-packed “superseeds” are now a common staple in many health-conscious households. Thanks to their small size, mild taste, and versatility, it’s also very easy to incorporate chia seeds into your diet.
Filled with insoluable fiber they help to keep you regular, keep you full longer and deliver healthy fats, protein, and cell-protecting antioxidants, plus a multitude of minerals.
On the diabetic front, Chia seeds may help control blood sugar. A randomized controlled trial published in Diabetes Care determined that adding chia seeds to normal type 2 diabetes treatments improved cardiovascular disease risk and helped to maintain good glucose and lipid control.
In short, they are very, very good for you.
.JPG "Almond Joy Chia Seed Pudding")
They have a very mild taste, and tend to take on the flavor of whatever you put them with. When added to liquids, such as this pudding, they plump up to several times their size. In the case of this pudding they help to thicken it without having to use thickeners or cooking it.
These days they are very popular additions to smoothies, puddings, granola and protein bars, salad dressings, baked goods and drinks.
They are becoming more and more available in the shops and can also be readily purchased online, in both whole and ground versions.
.JPG "Almond Joy Chia Seed Pudding")
They work really well in this pudding which tastes very much like an Almond Joy chocolate bar. Rich and creamy, this delicious no cook pudding uses only a few basic ingredients and has a lovely coconut, almond and chocolate flavor!
You can use either unsweetened almond milk or unsweetened coconut milk to make it. My sister likes to use the coconut milk. I like it both ways.
.JPG "Almond Joy Chia Pudding")
WHAT YOU NEED TO MAKE ALMOND JOY CHIA PUDDING
As I said only a very few ingredients are needed to make this delicious, sugar free, diabetic and keto friendly low carb pudding!
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
.JPG "Almond Joy Chia Pudding")
Make sure you use unsweetened cocoa powder and not chocolate drink mix. I have seen other people use chocolate almond milk, thereby negating the need to use cocoa powder altogether. Just make sure you use the unsweetened almond milk.
Seriously be prepared to be impressed with just how rich, creamy and delicious this pudding is!!
.JPG "Almond Joy Chia Pudding")
.JPG "Almond Joy Chia Seed Pudding")
.JPG "Almond Joy Chia Seed Pudding")
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.
.JPG "Almond Joy Chia Pudding")
HOW TO MAKE ALMOND JOY CHIA PUDDING
Nothing could be easier, but do be forewarned you will need a blender (or food processor) and you do need to chill it for at least six hours in order for it to set up.
Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
.JPG "Almond Joy Chia Seed Pudding")
As you can see it is lovely and thick and despite the way it looks, it has a very smooth and palatable consistency. It tastes gorgeous. I am in love with it.
I chose to top it with all three toppings and why not! Cream, toasted flaked almonds and sugar free chocolate chips. I toasted the almonds in my air fryer. About 4 minutes at 375*F/190*C was the charm.
.JPG "Almond Joy Chia Seed Pudding")
If you are not worried about your sugar or carb intake there is no end to the delicious desserts and puddings on offer here on the blog. Some which you might enjoy are:
CHOCOLATE PUDDING - A rich indulgent childhood favorite. This is delicious with a thin layer of cream poured over top.
OLD FASHIONED CUP CUSTARD - Another childhood favorite. Silky, rich and delicious.
CREAMY RICE PUDDING WITH CINNAMON SUGAR - This lush dessert cooks in the slow cooker. Its the most delicious rice pudding I have ever eaten. No word of a lie.
Have a great weekend!
Almond Joy Chia Seed Pudding
Yield: 4
Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M
As a diabetic its nice to know that I can enjoy treats like this chocolate pudding every now and then. Its surprisingly delicious! I love it! You will need a blender for this. Also it does need to chill for six hours prior to serving, so plan ahead.
Ingredients
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
Instructions
- Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
- Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
- When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
Thanks so much for visiting! Do come again!
This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.
This delicious pudding is proof that you can create something totally indulgent and irresistible with just a few simple ingredients.
All you need is fruit, day old bread, softened butter, and some sugar.
Simple ingredients that everyone has in their home. Put together in a simple way. Anyone can make it, no real skill is involved.
So simple and easy to do that even a child could do it with supervision. If you can butter bread . . . you can make this.
Softened and sweetened fruit, layered between buttered slices of bread . . . dusted with demerara sugar for extra crunch and sweetness . . .
Then baked until the bread is golden brown and crisply moreish . . .
Serve warm with lashings of cream or custard.
This is not a keeper, unless you are a fan of soggy bread, but that is so not a problem as you will have no leftovers. Trust me on this.
*Blackberry & Apple Charlotte*
Serves 4
Printable Recipe
The best blackberries for pudding and desserts are the ones you pick early in the season. This is when they are the juiciest. Older berries have a lot of seeds. I always pick mine early and then freeze them so that I can make delicious pudding such as this simple one all the way through the winter! Other berries such as black currants are nice done this way as well.
2 large cooking apples (Bramley)
caster sugar to taste
340g of blackberries (fresh or frozen, about 3/4 pound)
150g of softened butter (2/3 cup)
6 to 8 medium thick slices of day old bread, crusts removed
demerara sugar to sprinkle
Peel, core and roughly chop the apples. Put them into a large saucepan along with 1 TBS of water. Place over low heat. Cook gently for about 10 minutes, until the apples are softened, but not collapsed into applesauce. Add sugar to taste, then gently fold in the blackberries. Remove from the heat and set aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter the slices of bread well on one side. Using 2/3 of the bread, line a 2 pint pie dish, placing them butter side down and cutting them to fit. Spread the apple and blackberry mix over this. Cut the remaining bread into rectangles and place on top of the fruit, buttered side up, covering it completely. Sprinkle with demerara sugar.
Bake in the heated oven for 45 minutes, or until the bread topping is golden brown and crisp. Serve immediately with "lashings" of cream or warm custard!
Simple desserts like this make the Toddster a very happy man. That makes me a very happy woman. Win/Win!
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