Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.

Savoury Bread Pudding

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3 - 4 tablespoon olive oil

1 medium onion, chopped

4 cloves of garlic, minced

1 package of chopped frozen spinach, thawed and drained

4 - 6 cups cubed bread

2 tablespoons herbs de Provence

1 cup shredded or crumbled cheese

6 eggs

1 cup heavy cream

1 1/2 cups 2% milk

1/4 teaspoon sweet smoked paprika

salt and pepper to taste

cherry tomatoes

extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

Tom Cribb

 

After a lengthy walk and a visit to the National Portrait Gallery left us spent and in search of lunch, we came across the historic Tom Cribb. Famously named after and in honour of the English bare-knuckle boxer, Tom Cribb, who was All England Champion from 1808 to 1822. From the early 1900's the pub was known as "Cribbs Parlour" and it was mention in M.W. Thackeray's novel Vanity Fair and was also referenced by Sir Arthur Conan Doyle in Rodney Stone as "Tom Cribb's Salon".

The pub is cosy and characterful with all the usual pub fare in food and drinks. Our lunch time meal was a classic... fish and chips, Whitstable Bay battered Haddock and chips, with minted mushy peas, creamy tartare sauce, the fish was fresh, arrived that morning and the plate was generous... I needed help to finish mine. The cider and ale were refreshing too. Such a delightful and relaxed experience and meal.

To read more about the pub and it's history visit their website: tomcribblondon.co.uk

Hitting the spot and kept us exuberantly full for the rest of the day. A scrumptious and generous meal combined with a friendly and warm atmosphere definitely worth a visit or in our case a revisit upon our return to London.   

Cherry Bakewell Tart

 

No trip to England would be complete without a Bakewell tart... or a Cherry Bakewell tart. I saw my much sought after tart a few times in our travels perched in bakery windows however at that time we were on the go and I wasn't in the mood for one. I finally found and settled on these from Marks and Spencer food hall. Viewing the boxed tarts I had to wonder what happened to Mr. Kipling's Cherry Bakewells. I know they are still in existence and out there somewhere. I have stumbled across them online with British import shops however finding a box in person on our trip was nil. Perhaps I wasn't looking in the right places. These were not full sized tarts but two bite mini tarts. Still lovely and had that sweet fruit almond flavour wrapped in a buttery flaky pastry that is always expected and never disappoints with a Cherry Bakewell. Maybe one day I will be reunited with a box of Mr. Kipling. 

Tres Leches Cake

 

There were many reasons to make this cake although one of them was in part due to my conversation I had with the shop assistant at Worlds End Bookshop. Why I ever thought this was a complicated cake to make I'll never know. As easy and simple as it is, it is one voluptuous cake. Sweet, yes however I did cut the sugar in half and honestly I'm sure I wouldn't notice if I hadn't made the cake myself. There seems to be quite a few variations in the recipe of Tres Leches Cake however I feel all of them have merit due to the similarities of ingredients. It's just a matter of finding a recipe you enjoy making. 

Tres Leches Cake is a traditional Mexican and Salvadoran dessert that is made for special occasions and is perfect to make a few hours or a day ahead of time. Tres Leches means, three milks. The syrup consisting of whole milk, condensed milk and evaporated milk is poured over a sponge cake which has been poked with holes, allowing the milky syrup to be absorbed by the cake, creating a moist, rich but surprisingly light sponge cake and to balance things off the cake is topped with a lightly sweetened whipped cream. The name of the cake in Spanish is also known as, pastel de tres leches or torta de tres leches.  

Tres Leches Cake 

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1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup unsalted butter, softened and room temperature 

1/2 cup white sugar 

5 eggs

1/2 teaspoon vanilla extract

1 1/2 cups 2% or whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 fl oz) evaporated milk

1 teaspoon cinnamon

2 cups whipping cream

1/2 cup icing sugar

1 teaspoon vanilla

ground cinnamon for decorating

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 9 x 13 inch baking pan.

In a medium bowl sift the flour, baking powder and baking soda together. Set aside.

In a large bowl and using an electric mixer beat the white sugar and butter together until light and fluffy. Add eggs and vanilla extract and beat well. Then add the flour mixture a 1/2 cup at a time, mixing until just blended. 

Pour or spoon the batter into the prepare baking pan, making sure that the batter is evenly distributed and smooth on top. 

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and using a fork pierce the cake all over. Let cool to room temperature.

In a medium bowl add the milk, condensed milk, evaporated milk and cinnamon and whisk together. 

Pour the milk mixture over top of the cooled cake and allow it to soak in.

In a chilled metal or glass bowl and using an electric mixer, whip the whipping cream, icing sugar and vanilla together until thick. Spread over the top of the cake and lightly dust with ground cinnamon.  

Keep cake in the refrigerator until serving.  

NOTES: if you feel the batter is a bit thick then add about 1 to 2 tablespoons or up to a 1/4 cup of milk to the butter and egg mixture just to give it that relaxed creaminess.