Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
The Maple Cream Cake recipe I am sharing with you today comes from a cookery book entitled "The Small-Batch Snacking Cake Cookbook" by Aimee Broussard. I wanted to make something for my father for a Father's Day dessert.
My father loves anything Maple. I share that same love. This simple cake was touted as a snack cake meant to be enjoyed for breakfast or brunch with a hot cup of coffee.
It smelled fabulous while it was baking. I admit my tastebuds were tingling while I waited for it to finish. I did turn the light on in the oven about halfway through the bake time and all looked well.
At the appointed bake time, however, it was still a bit wobbly in the center, so I popped it back into the oven for a further 10 minutes. I ended up repeating this step at least once more.
I thought, when it was done, that perhaps it hadn't turned out. There was no photos at all in the book. I have the kindle version so I am not sure if this is the case in the hard copy book or not.
It was not really puffed up like a regular cake, but then again, there is only 1/2 tsp of baking powder in the cake. It looked to be more dense like brownies when it was done. I went with it.
I mixed up the icing and slathered it over top of the warm cake. I let it cool completely and then lightly covered it with some aluminum foil and left it overnight.
I still wasn't sure if it had actually come out the way that it was supposed to. There is just as much sugar in the cake as there is flour. But who am I to quibble. This woman has a very reputable blog and following so I assumed this was as it should be and crossed my fingers.
It was hard waiting overnight. She didn't tell me to do that, but I wanted to do that. I wanted the cake to settle into itself before I cut into it.
I have to say this cake is more like a blondie or a brownie. It is not light and fluffy like a cake. But it IS incredibly moreish. It is dense and sweet. The perfect kind of cake to enjoy with a hot drink.
I also think it would be beautiful served with some tart berries to help cut some of the sweetness of the cake.
It has crispy and chewy edges, and a dense and buttery middle. That frosting settles into a lovely buttery maple coating on top of the cake that goes very well with the cake itself.
WHAT YOU NEED TO MAKE MAPLE CREAM CAKE
Other than the Maple Syrup, some pretty ordinary baking ingredients.
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Do not be tempted to use maple flavored pancake syrup. You will need to use real PURE maple syrup to give an authentic flavor to the cake. The syrup I used is produced locally here in the valley that I live in in Nova Scotia.
As a Canadian I have a great love for Maple Syrup. I can remember as a child being able to get these little mini ice cream cones, perhaps only 2 inches in length, filled with pure maple syrup and topped with a maple icing to hold in the syrup. They were some good.
My father is from Northern Quebec and has a great love for Maple anything. I can remember going to visit my French grandmother in the summer and being treated to maple sugar candy.
There was also this delicious dessert they ate which was comprised of flaky buttery pastry topped with a very heavy thick cream with shaved maple sugar on top. It was some good.
HOW TO MAKE MAPLE CREAM CAKE
It is not usual in the method of making, but, if you follow the directions as written, you will end up with a deliciously edible result!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
Cut into squares to serve.
The frosting/icing lends another beautiful depth of tasty maple flavor to the bake.
This cake really is more like a bar or a brownie/blondie. It is deliciously moreish. I think it would be lovely with some chopped toasted walnuts sprinkled over top of the cake before the icing sets.
I do enjoy a good snacking cake. Often meant to be eaten out of hand, they are great for picnics and school lunches. Also perfect for enjoying with a cold glass of milk or a hot drink. Some other snack cakes here in the English Kitchen that you might enjoy are:
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a really fabulous cake. Rich and delicious. Moist. Nice and peanut-buttery.
That frosting is delicious and both together are amazing. Perfect with a hot cuppa or an ice cold glass of milk. You could even serve squares of this cake with a scoop of ice cream on top. Yummy!
AIRLINE COOKIE SNACK CAKE - This cake has a lovely moist and dense consistency. It also has a really beautiful slightly caramel, lightly spiced flavor. Perfectly sized for the smaller family with a lovely frosting, and some crumbled crisp airline cookies sprinkles on top for a bit of a tasty crunch!
Maple Cream Cake
Yield: 9
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a super moist, dense, delicious snack cake. That buttery maple frosting is it's crowning glory.
Ingredients
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
- Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
- Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
- Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
- Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
- To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
- Cut into squares to serve.
All rights reserved The English Kitchen
Thanks so much for visiting! Do come again!
What do you call a tasty little brownie type of square that is oh so buttery, rich . . . and moist.
Sweetly moreish with the lovely taste of light muscovado sugar . . .
Studded with scrummy chunks of oozing dark chocolate . . .
Sweet creamy hunks of delicious white chocolate . . .
Crunchy bits of toasted walnuts . . .
Decadently moreishly scrummily ADDICTIVE!!! That's what!!!
Bet you can't eat just one! And if you can . . . you're a much better woman than I am!
These little babies have been my undoing . . . but what a way to go . . .
*Double Chocolate Chunk Blondies*
Makes 48
Printable Recipe
Butterscotch flavoured brownies, moist, delicious and stogged full of white and dark chocolate chunks, and toasted walnuts. Moreishly delightful!
140g of butter, melted (1/2 cup, plus 1 1/2 TBS)
400g light brown muscovado sugar (3/4 cup, plus 1 TBS lightly packed)
1 tsp vanilla extract
3 large eggs, beaten
300g plain flour (2 1/2 cups)
1 tsp baking powder
pinch of salt
50g of toasted walnuts, coarsely broken (1/3 cup)
50g of good quality white chocolate, coarsely broken (1/2 medium sized bar. I use Green and Blacks)
50g of good quality dark chocolate, coarsely broken (1/2 of a medium sized bar. I use Fair trade dark chocolate with 72% cocoa solids)
Preheat the oven to 180*C/350*F. gas mark 4. Line an 8 by 12 inch baking pan with foil. Lightly spray with cooking spray. Set aside.
Place the butter into a large saucepan and melt over low heat. Once melted stir in the muscovado sugar and stir in completely. Remove the pan from the heat and allow to cool for several minutes to lukewarm. Beat in the eggs and vanilla. Sift together the flour, baking powder and salt. Fold into the wet ingredients, mixing only until thoroughly blended. Do not beat or overmix. Spread the batter into the prepared pan. Sprinkle the nuts and chocolates evenly over top.
Bake for 25 minutes, until just firm. Remove from the oven and allow to cool in the pan for a few minutes. Lift out by the foil and allow to finish cooling on a wire rack. Cool completely before removing the foil and then cutting into squares. Store in a tightly covered container for up to 4 days.
I'm going to show myself up right now for the somewhat ignorant gardener that I am. I love vegetables, but I have not had much experience in growing them.
At the beginning of this growing season, Todd and I planted all sorts of things . . . beetroot, parsnips, carrots, potatoes, squash, courgettes, lettuces, tomatoes, onions, cabbages, cucumbers and rocket. Everything was doing so so, but one row in the garden was growing by leaps and bounds.
"What is that?" I asked Todd. "Parsnips." was his answer. Hmmm . . . I thought . . .
Those parsnips are growing really fast. I had always thought they were a fall vegetable and needed the first touch of frost to really come in to their own . . .
In the meantime, every day I looked at them and they were growing larger and larger . . . and a few days ago they looked like they were going to seed . . .
I thought to myself . . . my goodness, but those parsnips have big and leafy tops . . . almost good enough to eat. I wonder if you can eat parsnip tops, coz they look as if they would make a rather tasty green . . . I know you can eat beetroot tops and turnip greens, and they are rather good.
I let them go for a few more days and then I just couldn't help myself. I just had to have a taste . . . they were growing so prolifically that I thought it was worth a try. Bravely I broke a leaf off and popped it into my mouth . . .
Only to discover that it was not parsnips . . . it was rocket!
So now I found myself with bags and bags of rocket that was almost past it's use by date . . . I'm not sure you can freeze it . . . I'm not even sure if it's still good for salads . . . but it is good for this. So you'll have to forgive me if you've seen this recipe on here before.
Some things are just so tasty that they bear repeating, and this is one of them. Besides . . . it helped me to use up a bunch of that overgrown rocket!
Please note, unless they are really young and tender, you will have to remove the beans from the pods, as the pods will be inedible. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out. I really don't like the tough outer skin that covers each of the little beans, and so I always double pod them by taking a fingernail and slitting that outer skin open and slipping the tender sweet bright green bean inside . . . out! It can be a fiddly and time consuming job, especially if you are preparing a lot of them, but it is well worth the effort in my opinion. The beans will then be ready to re-heat gently with some butter and a bit of salt and black pepper, or to use in another recipe, such as the delicious one I have here today.
*Baked Potatoes with Broad Beans, Rocket and Blue Cheese*
Serves 4
Printable Recipe
Imagine a tasty baked potato, it's skin all crispy and split open . . . topped with a delicious blue cheese sauce stogged full of fresh broad beans and tasty rocket. This is wonderfully delicious!
4 large baking potatoes
coarse salt
300g broad beans
1/3 cup cream
4 ounces blue cheese, crumbled
4 handfuls of rocket, chopped
Pre-heat the oven to 200*C/400*F. Wash the potatoes, and while still damp, rub them all over with a little coarse salt. Prick them several times with a fork and then place them into the oven, sitting them directly onto the oven rack. (This will help their skins to become really nice and crisp) Bake for 1 hour, then check by squeezing them gently, to see if they are done. If they are done they will yield slightly. If they are still hard, then bake them for another 15 minutes and try again.
Cook the broad beans in some lightly salted boiling water for 3 minutes. Drain well and rinse under cold water to stop the cooking. Drain well again. Slip off the outer grey skins by using your nail to slit open the skin and then popping the bright green bean out. Discard the outer grey skin. Set aside the beans.
Heat the cream in a small saucepan over medium low heat. Add the broad beans and cook them gently for several minutes. Add the blue cheese and the rocket. Stir everything together and cook until the rocket has wilted.
Take your cooked potatoes and cut a cross in one side of each and squeeze the potatoes around the middle until they open up. Place each on a heated plate. Spoon some of the broad bean mixture over the top of each. Season with some black pepper and serve.
Note - This tasty dish also makes a really delicious light lunch or supper all on it's own!
Tune in tomorrow. I'll have some tasty brownies to show you and the best thing of all is . . . they're low in calories and fat! I kid you not!
Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life. Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.
I am having family over today for supper and I wanted to make something different and fun for dessert. I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.
In all truth there are probably a bazillion recipes out there for the same thing. There truly is nothing new under the sun, only new ways of doing things!
I put my hand up. I am not a huge fan of cake sprinkles. I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth. Somehow it feels like I am eating gravel.
It is a texture thing. I am extremely sensitive to different textures. Just as my family. I have been known to gag with just a piece of paper between my teeth. Not fun. Especially when you are at the Dentist. However I digress.
I do really like baked donuts. They aren't really donuts but small cakes baked in a donut shaped cake tin. More like donut shaped cupcakes. I can live with that.
And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake. The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch. I am the one with the texture problem, not them!
WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS
Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.
I get my sprinkles from a company called Sweetpolita. I think they are the best and they have a beautiful assortment for any occasion.
I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.
You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.
HOW TO MAKE BAKED FUNFETTI DONUTS
These are really as simple as making muffins. In fact the batter is really similar to a muffin batter. I really do recommend piping the dough into your donut tin. Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
Transfer to a wire rack and cool completely.
To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
Any leftovers may be stored in an airtight container at room temperature for up to two days.
HINTS AND TIPS
Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.
You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.
Don't skip the nutmeg if you want an "authentic" donut flavor.
If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.
Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.
These can be frozen, unglazed, in an airtight container for up to six months.
These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.
They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.
You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.
BAKED CHOCOLATE BUTTERMILK DONUTS - These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
HOMEMADE APPLE CIDER BAKED DONUTS - These are gorgeous. Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!
Yield: 8
Baked Funfetti Donuts
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.
Ingredients
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
- Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
- Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
- Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
- Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
- Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
- Transfer to a wire rack and cool completely.
- To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
- Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
- Any leftovers may be stored in an airtight container at room temperature for up to two days.
Thanks so much for visiting! Do come again!
As you know I occasionally get sent a cookbook to test out and review . . . I know . . . it's a hard job but somebody's got to do it!! I'm always more than happy to help out in that way!
This week I was sent the Cookie Doug Lover's Cookbook, by Lindsay Landis. You may already be familiar with her blog, Love and Olive Oil. (Lucky girl to have a publishing deal! Buck up Britain, there's lots of fab food bloggers over here who should have cookbooks published!)
Lindsay has invented the perfect cookie dough. It tastes great. It's egg free and perfectly safe to eat raw. it mixes up quick and easily, and, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars.
Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough Popsicles!), and outrageous snacks (cookie dough eggrolls! cookie dough fudge! cookie dough pizza!). If your mom ever caught you with your finger in the cookie dough bowl and if raw cookie dough is your secret indulgence . . . then this book is for you!
It's a beautifully laid out book with clear instructions, beautiful full colour photographs to accompany each recipe . . . I love that it is coil bound, so that the pages stay open with no problem at all. It's a great size, not too big, not too small . . . just perfect for having on the countertop next to you while you cook, but it also stands up really well on it's own, which is also a bonus! There are also lots of nice tips on ingredients, equipment, packaging ideas, etc.
As you know I would never review a cookery book without trying out some of the recipes and I have done just that, with fab results! Today I made the Chocolate Chip Cookie Dough Bread Pudding. We are bread pudding nuts in this house!
It was so easy to put together. All of the instructions were clear and easy to understand. Even though there were three separate components of the recipe . . . it was neither long, nor hard to execute, nor really long winded. It went together lickety split really.
Oh my but it smelled gorgeous when it was cooking . . . I could hardly wait to get it out of the oven. It was just beautiful when it was done.
I did make a few modifications. Because there are only two of us, I cut the recipe down by a third and baked it in two individual pie dishes . . . with each dish being cut in half to serve two people . . . but let me tell you, this was soooo good I could easily have eaten one all by myself. Dangerous stuff indeed!
The only thing that could have made it any better would have been a nice scoop of vanilla ice cream crowning it. I didn't have any. Boo Hoo!! Anyways, if this recipe is any indication of the ease and perfection of the rest of the recipes in this delightful little book, it's a winner winner chicken dinner!!
Buy it NOW! You won't regret it. It has a wonderful variety of recipes to please just about anyone, and would make a nice addition to anyone's collection! I am so glad I didn't make the full recipe . . . this one is pretty hard to resist and reduced my will power to just about N-I-L!!
*Chocolate Chip Cookie Dough Bread Pudding*
Serves 12 (I have successfully cut this down to a third of a recipe)
Printable Recipe
Three little words . . . deliciously decadently MOREISH! May I add Nom Nom!!
For the Bread:
1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes
(About 7 cups, or 455g)
1/4 cup of unsalted butter, melted (57g)
For the Custard:
3 large free range eggs
3 cups of half and half (675ml of a mixture of half cream and half milk)
1/2 cup of granulated sugar (95g)
1/2 cup soft light brown sugar, packed (100g)
1/8 tsp salt
2 tsp vanilla extract
For the Cookie Dough:
1/4 cup unsalted butter, at room temperature (57g)
1/4 cup granulated sugar (48g)
1/2 cup soft light brown sugar, packed (100g)
1 TBS half and half or cream
1 tsp vanilla extract
1 cup all purpose flour (99g)
1/4 tsp salt
3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)
Pre-heat your oven to 200*C./400*F/ gas mark 6. Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets. Bake in the preheated oven for 8 to 10 minutes until golden. Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.
Place the bread cubes into a 13 by 9 inch baking pan. Whisk together all of the custard ingredients. Pour this over the bread. Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.
Cream together the butter and sugars for the cookie dough until light and fluffy. Beat in the vanilla and cream. Mix in the flour and salt until incorporated. The dough should come together in large clumps. Stir in the chocolate chips.
Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed. Crumble the remaining dough over top.
Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
Adapted from the Cookie Dough Lover's Cookbook by Lindsay Landis
The Cookie Dough Lover's Cookbook, ritten by Lindsay Landis and published by Quirk Publishing
ISBN 978-1-59474-564-5
US $18.95/$19.95 Canada/£11.69 UK
Many thanks to Matt and Quirk Publishing for sending me this lovely book to review. I give it 10 out of 10!
Subscribe to:
Posts (Atom)
Social Icons