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
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
.JPG "Afternoon Ruby Tea Biscuits")
The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
.JPG "Afternoon Ruby Tea Biscuits")
"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
.JPG "Afternoon Ruby Tea Biscuits")
WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
.JPG "Afternoon Ruby Tea Biscuits")
HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
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Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
.JPG "Afternoon Ruby Tea Biscuits")
Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
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
Can a person ever have too many ways to roast a chicken? I think not! Roast chicken is a real family favorite around here. Most members of my family would rather have roast chicken than roast turkey. It is something which we never tire of.
And in a world where the cost of food keeps rising and rising all the time, roasting a chicken makes great economical sense! A person might balk when they see the initial cost of a roasting chicken, but when you consider that you are going to be getting two or three meals from it, depending on its size, it becomes quite an economical choice!!
Depending on the side dishes you choose to serve with it, you can get a hearty meal on the first day, of carved chicken, with stuffing and a variety of vegetables and gravy.
If you haven't made pigs of yourselves, you can often have sandwiches the day after, and then a soup from the spent carcass. Very economical indeed.
The recipe I am sharing today comes from a book entitled The Country Cooking of Ireland, by Colman Andrews. This is one of the books I chose to replace when I moved back to Canada. It is filled with lovely recipes.
The photos of the recipes are all very delicious looking and the recipes all sound and using simple, readily available ingredients for the most part.
Photography by Christopher Hirsheimer
Interspersed between the gorgeous photographs are wonderful snippets of history, interesting people and facts.
In short it inspires one to get into the kitchen and start cooking!
This recipe for roast chicken is attributed to Myrtle Allen of the Ballymaloe Cookery School in Ireland, where it is served with bread sauce, crisp bacon, homemade sausages, black pudding and Colcannon. A hearty repast indeed!
I'm not sure I could eat all that at one sitting!!! Must be meant for farm folk who labor hard all day!
The end result of this recipe is a deliciously tender and juicy roast chicken, with golden skin, a fabulously tasty herbed bread stuffing and a lovely tasty gravy.
I always add potatoes to my roasting tin because we like to have roasted potatoes with our chicken. Just par boil them, toss with some oil and then scatter them around the chicken in the roasting tin.
WHAT YOU NEED TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
Simple ingredients put together in the most delicious way!
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Do be sure to buy the very best roasting chicken that you can afford. I buy free range if possible. This chicken was a President's Choice Free From Roasting Chicken.
If you can, try to get one with the neck and giblets included. This adds flavor to the stock you will be using to make the gravy. If you can't get them, then just use the stock without them. The gravy won't have quite as much flavor, but it will still be very good.
HOW TO MAKE BALLYMALOE HOUSE ROAST CHICKEN WITH HERB STUFFING
You will begin by making the stock which will be used for the gravy. Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
Preheat the oven to 400*F/200*C/gas mark 6.Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.)
Push the thyme sprigs into the stuffing, so that they protrude a bit. Secure the opening with a small skewer. Place onto a rack in a roasting tin.
Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent. Skim off and discard any excess fat from the juices in the roasting tin.
Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes. Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
With the chicken carved into thin slices and gravy ladled over top, it makes for a very lovely meal, with plenty of leftovers to be enjoyed in either a casserole or sandwiches the next day and a soup after that with the bones.
If you don't want to make a soup right way, you can pack the bones into a zip lock freezer bag and freeze them until you do!
These are our favorite kinds of meals to enjoy. How about you???
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.
Irish Roast Chicken with Herb Stuffing
Yield: 6-8
Properly roasted, moist and tender chicken. Well flavored with a delicious stuffing and gravy. Buy the best roasting chicken that you can afford.
Ingredients
- 2 cups (480ml) chicken stock
- one (4 to 5 lb / 2 to 2 1/2 kg) roasting chicken, with neck and giblets
- 3 TBS butter
- 1 medium onion, finely chopped
- 2 cups (120g) fresh white bread crumbs
- 1 TBS chopped parsley
- 2 TBS chopped fresh thyme or winter savory, plus 5 to 6 sprigs of thyme
- 1 TBS chopped fresh chives
- salt and black pepper to taste
- 1 TBS white flour
Instructions
- Bring the chicken stock to a boil in a medium sized saucepan, then reduce to medium low. Add the chicken neck and giblets. Simmer for half an hour, until the stock has reduced by 1/3. Set aside to cool, then strain, discarding any solids.
- Melt the butter in another saucepan over low heat. When it starts to foam add the onion. Cook, stirring frequently, without coloring, for 6 to 8 minutes until softened. Remove from the heat and stir in the bread crumbs and herbs. Season to taste with salt and black pepper. Allow to cool completely to room temperature.
- Preheat the oven to 400*F/200*C/gas mark 6.
- Season the chicken all over, inside and out, with salt and black pepper. Fill the cavity with the stuffing, taking care not to pack it in too tightly. (Any extra can be cooked separately in a small dish along with the chicken, see below.) Push the thyme sprigs into the stuffing, so that they protrude a bit.
- Secure the opening with a small skewer. Place onto a rack in a roasting tin.
- Put into the oven and roast for half an hour. Reduce the oven temperature to 350*F/ 180*C/ gas mark 4. Place any extra stuffing into a small covered casserole and pop into the oven. Continue to roast the chicken for an additional 20 minutes per pound/40 minutes per kg. The chicken is done when the juices run clear when a skewer is poked into one of the thighs. The legs will also be a bit loose in the socket.
- Remove the chicken and stuffing from the oven. Remove the chicken to a large plate and lightly tent.
- Skim off and discard any excess fat from the juices in the roasting tin. Place the tin over low heat on top of the stove. Whisk in the flour, stirring constantly until a roux forms. Whisk in the reserved stock. Increase the heat to high and whisk to deglaze the pan, scraping up any brown bits, etc.
- Cook, stirring constantly, until the gravy thickens. Leave to simmer for several minutes.
- Remove the stuffing from the cavity of the chicken and stir together with the extra stuffing. Carve the chicken and serve hot with the stuffing, gravy and any extra vegetables you want to serve.
Thank you for visiting! Do come again!!
I think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.
Often in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.
One of the nice things about it is that you can use just about any bread or even stale cake to make it. Croissants, brioche, French bread, etc. even donuts!
Yes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain. They can be yeast or they can be cake. Today I happened to have some stale cake donuts and so I used them with excellent results.
If you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.
You will be slicing the donuts in half horizontally through the middle and filling them with jam. You can use any kind of jam which you enjoy. Today I used cherry.
But any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.
I love these old fashioned types of puddings. They never go out of fashion. As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.
They are timeless. Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.
WHAT YOU NEED TO MAKE DONUT & JAM BREAD PUDDING
Its simple really.
- 3 stale donuts (either cake or yeast) (cake will give you a softer finish)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (today I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract (goes wonderfully with fruit)
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Seriously nothing is more comforting than this pudding.
I can hear people thinking, who has leftover or stale donuts? Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!
We can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.
I know . . . I should just freeze them!
HOW TO MAKE DONUT & JAM BREAD PUDDING
Seriously nothing could be easier. You really cannot mess this up, unless you make the mistake of overbaking it.
You want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.
Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
Sprinkle with some icing sugar and serve warm.
And that's it. Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up. Its soft and indulgent, rich even.
The outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds. The middles nice and sweet from the jam.
Of course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top. In North America you might be more inclined to enjoy it with a scoop of ice cream.
The fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all. Yummity yum!!
Donut & Jam Bread Pudding
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is comfort food pure and simple and a great way to use up stale donuts.
Ingredients
- 3 stale donuts (either cake or yeast)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
- Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
- Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
- Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
- Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
- Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
- Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
- Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
- Sprinkle with some icing sugar and serve warm.
Thank you!!
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