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
A while back I had bought a Lemon Panettone at Costco. I adore Panettone and I absolutely adore lemon . . . it had to be good! How could I resist!
Fluffy and sweet, riddled with lemon cream and studded with bits of candied peel, it had to be good right? Wrong. Well, I wasn't exactly fond of it anyways, which says a lot as I am a true blue lover of all things lemon. It was fluffy and sweet, and there was lemon cream throughout it . . . but the lemon peel. I did not like the lemon peel. The texture and taste jarred with my taste buds.
I knew Todd wouldn't go for it either. He is not fond of lemon anything at all, and if I didn't like it he was highly unlikely to either. He does, however, adore a good bread and butter pudding. Of all the desserts I think it is one of his favourites.
I have made bread and butter puddings with the leftover Panettone at Christmas, many times . . . so it was not much of a stretch to make one with this panettone. I just followed the same recipe as I always use.
With fresh butter, free range eggs and whole milk and rich cream . . .
I added vanilla and orange extracts . . . and a tiny bit of sugar.
Slices of the panettone were buttered and cut up and layered in a dish . . . .
I poured the custard over and then I baked the pudding in the oven in a bain marie, which is a fancy way of saying that you put the dish into a roasting pan and add hot water to come partway up the sides of your pudding dish . . . ie. a hot water bath. Make sure your roasting tin is easy to put into and take out of the oven. I have made that mistake before, and transferring it can be a tiny bit awkward. I now use a roasting tin with handles whenever I use this method.
This is the best method for cooking delicate dishes such as this, without breaking or curdling them. Its a simple thing, but very effective. Your pudding will be done when it is golden brown, and mostly set with just a slight wobble in the centre.
Once it was baked, I let it cool a bit and then dusted it with icing sugar to serve. It was sooooo pretty all done up in this winter-like coat . . .
Its like putting on a bit of lippy . . . it just lifts the appearance and the mood.
Served warm and wobbly, spooned into bowls with dollops of softly whipped double cream on top . . .
This was absolutely flippingly delicious!
So delicious that now I am going to have to go and buy another Lemon Panettone before Christmas so that we can have this again.
And that's the truth. The leftovers are awfully tasty served cold with a spoon right out of the refrigerator. Just saying . . .
Yield: 4
Lemon Panettone Pudding
prep time: 15 minscook time: 35 minstotal time: 50 mins
We were not exactly fond of the Lemon Panettone as a Panettone, but it sure made a wonderful bread pudding! Rich and delicious.
ingredients:
50g butter softened (3 1/2 TBS)
5 thick slices of Lemon Panettone
2 large free range eggs, lightly beaten
142ml double cream (5 fluid ounces, whipping cream)
225ml whole milk (scant cup)
1/2 tsp orange extract
1/2 tsp vanilla extract
2 TBS fine granulated sugar
icing sugar to dust
Lightly whipped cream to serve (optional)
instructions:
Preheat the oven to 165*C/325*F/gas mark 2. Butter a shallow baking dish and set aside. (Should hold 1 1/2 pints or 3 cups)
Butter your slices of Panettone on one side, and then cut into chunks. Place into the buttered baking dish, butter side up.
Whisk together the cream, eggs, milk, extracts and sugar. Pour over the bread in the baking dish.
Have
ready a large shallow roasting tin. Place the dish of Panettone into
it and fill the roast tin to half way up the sides of the pudding dish.
Bake in the preheated oven for 30 to 35 minutes, until the pudding is
golden brown and just set. It should still be yellow inside and a tiny
bit jiggly.
ready a large shallow roasting tin. Place the dish of Panettone into
it and fill the roast tin to half way up the sides of the pudding dish.
Bake in the preheated oven for 30 to 35 minutes, until the pudding is
golden brown and just set. It should still be yellow inside and a tiny
bit jiggly.
Dust with icing sugar and serve warm with dollops of lightly whipped cream if desired.
Created using The Recipes Generator
You can also very easily cut this recipe in half. I did with great results. I do that with most everything I cook these days. With there only being two of us in the house, it only makes sense. Bon Appetit!
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!
Think of things like Spotted Dick, or Hollygog Pudding. See what I mean??? With names like that, you immediately want to know more!
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Such was the case when I ran across this biscuit recipe that I found in a baking book I have entitled Mary Berry's Baking Bible, over 250 classic recipes.
Yes, Mary Berry of the GBBO fame. I saw this recipe and I thought to myself . . . wow, I wonder what is the story behind those.
I was determined to establish a history but alas, I was unable to find out.
I can only think that the recipe must date back to a time in English history when the church was held in very high esteem.
And these were the sort of biscuits (cookie) that might be baked and trotted out on special occasions, especially occasions when the church Bishop might be in attendance!
It certainly makes sense as one would want to bring out the very best on just such an occasion and these are certainly the very best! They are also cut into fingers! DUH!
Crumbly, buttery and sweet, exactly what one would expect from a shortbread type of biscuit. These are perfect, and even tastier than what I always thought was my best classic shortbread biscuits.
In fact I would go so far as to say they are as good as my Peppermint Petticoat Tails, and that is saying a lot!
I am a connoisseur of short bread biscuits. I have always loved them. In fact short breads are not safe in any room that I am in because I will pester them and pick at them, until they are gone.
I don't think I am alone in that! I think most people have a fondness for a good shortbread biscuit.
Sweet and buttery, short almost like pastry, but moreish like a cookie. Mmmm . . . I hope you will try these and soon.
Don't just save them for a special occasion or visitor. Surely YOU are worth a treat like this once in a while yourself!
*Bishop's Fingers*
Makes 12 fingers
A delicious shortbread cookie topped with flaked almonds. Delicious with a hot cuppa.
100g plain flour (3/4 cup minus 2 tsp.)
25g ground almonds (scant 1/3 cup)
25g semolina (2 TBS + 3/4 tsp)
100g butter (7 TBS)
50g Castor sugar (1/4 cup)
few drops almond extract
25g flaked almonds (1/3 cup)
caster or granulated sugar for dusting
Preheat the oven to 160*C/325*F/ gas mark 3. Lightly butter a shallow 7 inch square baking tin.
Whisk
together the flour, almonds and semolina. Drop in the butter, sugar
and almond extract. Rub together with your fingers until the mixture
just begins to come together. Knead lightly until smooth and then press
into the prepared pan, smoothing the top over with the back of a metal
spoon. Sprinkle the flaked almonds over top.
Bake
for 30 to 35 minutes in the preheated oven until a very pale golden
brown. Mark into 12 fingers with a knife and sprinkle with the
remaining sugar. Leave to cool in the tin. when completely cold cut
into fingers and lift out carefully. Store in an airtight tin.
Whether you bake these for yourself, or you bake them for the Bishop, or another special occasion you are sure to love these lovely biscuits.
I mean Mary Berry . . . you just know up front that the recipe is a winner! Pour the tea now and pinkies at the ready
. Bon appetit!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
Note - I didn't have any semolina in the cupboard today, but I did have Cream of Wheat which is pretty much the same thing, and it worked beautifully!
This recipe today is a brilliant one to use when you have some leftover cooked chicken (or turkey) that you are needing to use up. It's quick and easy and quite tasty!
The recipe is one which I adapted from this BHG cookery book that I bought way back in the early 1970's. Yes, it is old, just like me! But old doesn't necessarily mean its no good!
I started buying these books when I was still in High School. There was a whole enclopedia of them. I have talked about them before on here. They contain a lot of recipes that I cut my culinary teeth on.
I have adapted this one somewhat. I tend to use my own homemade stuffing mix (see recipe below). Stuffing Mix is not the same over here as it is in North America. They use rusk crumbs, not bread cubes, and the flavouring is quite different. After making my own stuffing mix, I don't think I would ever buy a stuffing mix again. Its really quite good and you know exactly what is in it. (Note - If you are living in the UK, do NOT use British Stuffing Mix. It will not work the same. Make your own from scratch. Its worth it.)
It also uses a tin of condensed soup. Mushroom. I am not a tinned soup snob. They do have their uses. By all means use the lower fat one if you can find it.
The stuffing gets mixed with half of the tin of soup (undiluted) and some chicken stock, and a couple of beaten eggs. I did cut down on the quantity of chicken stock. The original recipe called for 2 cups, I thought 1 1/2 cups was sufficient.
It also did not state what size eggs to use. I used medium. This mixture bakes into a savoury stuffing flavoured bread pudding. It is topped with chopped cooked chicken prior to baking. That in turn, gets the remaining half tin of soup (which has been thinned with some milk and mixed with chopped red peppers) poured over top.
Covered and baked for abotu 45 minutes, I uncover it and bake it for a bit longer just until lightly golden. This is actually delicious. Proof positive that these older recipes, with a tiny bit of adaption, are still solid and quite usable!
*Chicken & Stuffing Bake*
Makes 6 servings 
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 11 by 7 1/2 inch baking dish. (I used a 9 inch pie dish.) Set aside.
Toss the dry stuffing crumbs together with 1/2 of the tin of soup, the chicken broth and both eggs. Spread in the prepare baking dish. Top with the cooked chicken. Mix together the remaining half tin of soup with the milk and chopped red pepper. Pour over all. Cover with foil and bake in the preheated oven for 45 minutes, until set. Uncover and bake for a few minutes longer until golden. Serve hot.
*Herbed Stuffing Mix*
Makes about 12 cups
I served it with tiny baked potatoes, roasted beetroot and steamed broccoli. Todd gobbled his up. I did cut the recipe in half as there are only two of us. It was quick, easy to make and quite delicious. My trinity of good eating! Bon Appetit!
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