Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

---------------------------------------------------------------------------

3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Food Photo of the Day ~ Toad-in-the-Hole

Recipes like Toad-in-the-Hole appeared in print dating back to 1762, where it is unpleasantly described as, vulgar... largely for the meagre pieces of beef baked in a large pudding. Toad in the Hole, originated from the United Kingdom in particularly, England, and was originally created as a way to stretch out meat in poorer households. Today this once vague dish has become more clear with pork sausages being the preferred meat although you may use pieces of beef or lamb. Many have revised this dish with the addition of fresh herbs, chunks of apples and lashings of gravy to refresh and stretch Toad in the Hole even further, reaching a new culinary palette. I made this as our Samhain dinner and served it with a mushroom gravy. The recipe I used was from Tony Singh's Tasty cookbook, which I highly recommend! 

- JD 

Chia Seed Pudding

I have had chia pudding on occasion and even added chia seeds to my morning oatmeal but never really made it into a pudding at home. It has an interesting texture, for sure, nothing more than what tapioca or rice pudding may offer. With a few simple ingredients you can have a delightful dessert or breakfast.     

Chai Seed Pudding with Fruit

-----------------------------------------------------------------

makes about 4 servings

1 cup (250ml) milk or almond milk

1/4 cup (60ml) chia seeds

2 teaspoons (10ml) honey or maple syrup

1/2 teaspoon (2ml) vanilla extract

plain Greek yoghurt or coconut milk yoghurt

fresh or frozen fruit

In a bowl mix together the chia seeds, almond milk, honey and vanilla. Cover and refrigerate overnight.

Once the pudding has set overnight, spoon pudding into dessert bowls and top with fruit and yoghurt; or you may serve in layers: pudding, fruit, pudding and top with fruit and yoghurt, if you wish to serve it that way.

Notes: I used frozen mangos chunks and blueberries, as that is all I had on hand. You could sauté fruit in brown sugar and cinnamon and allow to cool before serving with the pudding however I really like having tart fruit to top this pudding. You could also toast some coconut or slivered almond to sprinkle over top, if you wish.  

Hope everyone is doing well. - JD 

Stewed Apple Pudding

Here is a quick winter warmer that has all the comfort and familiarity needed in one dessert. Delicious sweet apples nestled in pudding.  

Stewed Apple Pudding

--------------------------------------------

Serves 8

6-8 apples, peeled, cored, and sliced

4 oz. caster sugar

2 oz butter

2 tablespoons water

1 egg

1/2 cup flour

1/2 teaspoon baking soda

pinch of salt

2 tablespoons of milk

grated rind of 1 lemon

Preheat oven to 350ºF.

Cook the apple slices in water until just soft.

Place in a buttered oven proof pie dish and sprinkle with a bit of sugar.

Cream the butter and sugar together and add the beaten egg.

Then combine the flour and milk with the baking soda and lemon rind. Mix well and spread over the slices of apples. Sprinkle with cinnamon and bake for 20 minutes or until golden. Serve. 

Notes: I stewed the apple in Earl Grey tea which gave them a bit more flavour. It is as simple as adding 2 tea bags to the water that stews the apples.


Have a great weekend everyone! - JD  

Leftovers #15 ~ Rice Pudding

As far as comfort food desserts go, rice pudding hits the top of the list. This recipe is quick, easy and delicious. All you need is some leftover/day old rice, milk, sugar, an egg, salt and a few other ingredients to create such enveloping comfort in a bowl.  

Creamy Rice Pudding

----------------------------------

1 1/2 cups leftover or day old rice (rice that has already been cooked)  

2 cups of milk

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins - optional  

1/3 cup caster sugar

1 tablespoon butter

1/2 teaspoon vanilla extract 

Combine cooked rice, 1 1/2 cups milk, and salt in a large sauce pan over medium heat. Cook and stir until thick and creamy... for about 15 - 20 minutes.

Stir in the remaining 1/2 cup milk, beaten egg, sugar, and raisins (if adding any) into the rice mixture and stirring continually. Continue cooking until egg is set for about 2-3 minutes. 

Remove from heat. Stir in the butter and vanilla extract into the pudding.

Serve.

Notes: 
As you know I always have some leftover rice on hand... however if you do not have any leftover/day old rice then cook some rice, according to package, and use that. I was having a terrible time opening the bottle of vanilla extract therefore I used rosewater essence instead. I also added ground vanilla bean to the sugar and served it with edible rose petals. Ground pistachios would be a nice touch as well.   

Have a good weekend everyone! - JW 

Steam Pudding

In all my holiday relaxation glory I forgot to mention the steam pudding I made. I must admit I was a bit anxious at pulling this dessert off. As far as first time deserts go this was definitely a hit. As you can see all went well. With some minor adjustments and a few simple additions this mighty little dessert captivated the dinner table. All eyes fixated on it's golden glow. I let my husband do the honours at serving all those who waited patiently. Through my relief I too was in complete awe. 

When one thinks of steam pudding the thoughts of a heavy sticky stodgy mass come to mind. However even though this pudding was dense, the texture was airy and it was not too sweet.   

Sponge Steam Pudding   - from the Lyle's Golden Syrup Cookbook 

-----------------------------------

75g softened unsalted butter, plus a little for greasing

75g soft light brown sugar

2 large eggs, beaten

100g self rising flour

1 level teaspoon baking powder

1 tablespoon milk

For the sauce: 3 tablespoons of golden syrup  

                       4 tablespoons freshly squeezed orange juice

*Note: I had used dark brown sugar... almost Demerara. I found that I need to a a bit more milk to get the batter to a dropping consistence. Because of this I add a few splashes at a time until I felt the batter was right.

Butter the inside of a 1 pint pudding basin.

*Note: Even though it was not suggested I cut some glacé cherries and placed them at the bottom of the buttered bowl. Then I grated orange rind over the buttered bowl. By doing this the orange rind stuck to the sides and bottom giving the steam pudding a fragrant and zesty taste.  

Take a large mixing bowl and beat together the butter and the sugar until it is really soft and light. An electric whisk is ideal for this. Gradually add the beaten eggs, sieve in the flour and baking powder and finally the milk. Beat the mixture until well until it is thoroughly blended and you have a dropping consistency. Pour the mixture into the basin, making a nice level surface with the back of a spoon.

Line a sheet of greaseproof paper... parchment paper will do, and fold to make a pleat in the centre - this will allow for expansion as the pudding rises. Cover the basin with the lined foil and wrap around the rim firmly. Then tie round with a piece of string to secure the foil in place. Stand the basin in a steamer or a pan of simmering water, put the lid on the pan and steam for 1 1/2 hours, keeping an eye on the water level and topping up with boiling water as necessary.

Combine the sauce ingredients in a small pan and heat gently. When the pudding is cooked, remove from the pan, unwrap and ease the edges of the pudding away from the basin with a palette knife. Turn out onto a warmed plate and spoon over loads of the golden syrup, which will soak into the sponge. Finally pour the warm orange syrup over the pudding and serve. 

Have a great weekend everyone! - JW 

Raspberry Bread Pudding

The other day I made a raspberry bread pudding for dessert. The piéce de resistance was the cream on top! 

I took about a cup of whipping cream and added a tablespoon of runny golden honey and a tablespoon of rosewater. Whipped them all together, until just about set, which made a heavenly delight that sat on top and finally melted into all the nooks of the raspberry bread pudding. 

The sharpness of the raspberries complimented the sweet mellow floral cream. This delicately flavoured whip cream would also be best served on fruit, lavender scones, pancakes, crêpes and chocolate cake. This is an absolute must try. - JW 

Plum Pudding Pie

This cookbook reminds me of a present. With it's shiny gold dust jacket to it's top, side and bottom edge gold gilt and even the Christmas pud evoke all the brightest and warm things of the season. It's hard not to stare in wonder of Plum Pudding Pie: a Cook's Book of Christmas and be marveled at what delicious recipes that are inside. This cookbook has over 200 classic Christmas recipes. Everything to make your holiday breakfast, brunch, lunch, dinner or dessert traditional for years to come.

The five chapters are simply broken down into Starters, Mains, Sides, Sauces and Stuffings, Drinks and Desserts. Each chapter offers many delights that will tantalize all the  sweet and savoury flavours of Christmas.

One recipe I have my eye on is the Chocolate Rum Mousse. I won't be making it for Christmas however I will be making this dessert for New Years Eve. Christmas will be enjoyed with my mincemeat tarts, rum balls... with real rum!, shortbread and of coarse Fortnum's King George Cake. The recipe seems very straight forward and I will share it with you now. - JW 


Chocolate Rum Mousse   
-----------------------------------------

250 g (9 oz or 1 and 2/3 cups) chopped dark chocolate
3 eggs
60 g (2 1/4 oz or 1/4 cup caster (superfine) sugar
2 teaspoons dark rum
250 ml (9 fl oz or 1 cup) cream (whipping), softly whipped

1. Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Set aside to cool.

2. Beat the eggs and sugar in a small bowl for 5 minutes, or until thick, pale and increased in volume.

3. Transfer the mixture to a large bowl. Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then fold in the whipped cream until just combined.

4. Spoon into four 250 ml (9 fl oz or 1 cup) ramekins or dessert glasses.
Refrigerate for 2 hours, or until set.