Bread and Butter Pudding is a true comfort food. This recipe is made with Panettone, an Italian Christmas cake. Or you can just use normal bread. Serves six.
Ingredients:
Half Panettone (sliced and lightly buttered then placed overlapping in a shallow baking dish)
500ml cream
500ml milk
1 vanilla pod split and seeds scraped out
2 whole eggs
6 egg yolks
200g sugar
4 tbsp apricot jam
Icing sugar for dusting
Method:
Place the milk, cream and vanilla pod in a saucepan and bring to the boil.
Whisk the eggs, egg yolks and sugar. Whisk the milk onto the egg yolk and sugar mix.
Pour the custard over the sliced Panettone and bake in low oven (150C) for 20-25 minutes until just set.
Brush with the apricot jam and dust with the icing sugar.
Serve warm or at room temperature.
This recipe is from Darren Simpson, Head Chef Aqua Luna Restaurant, Circular Quay, Sydney.
2 or 3 Croissants
This very simple recipe can be made using either fresh or leftover panettone and croissants. You can also add dried fruits of your choice if you wish. Adjust the quantities to suit the size of your baking dish.
You need an oven dish about 20cm x 30cm (8in x 12in) for this quantity.
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Cut croissants and panettone into slices and fit them neatly into the oven dish.
In a bowl mix eggs with milk, cream and rum. Pour this liquid over the croissants and panettone. Sprinkle with brown sugar and bake in the oven until set. It takes about 20-30 Mins.
I have made this and I thought it was a great substitute for the full fat version, and if you like you can serve it with no fat custard or some vanilla fruche or lf frozen yoghurt or icecream
Place the orange, almond paste and almond flour in a bowl and mix with a spoon. This is a good base for the rest of the salad.
Add everything else. Stir.
Change the fruits depending on what is in season.  For example add a mango or blueberries to sweeten. You can put in as much as you like but apple, banana and orange make a good basic start.  I also like to add a dollop of coconut milk, it makes a soft consistency. Every time I make this it has a different personality!
Chop your fruit finely and it will melt in your mouth.Â
Enjoy for breakfast and morning tea.  Also good with yogurt.
It comes out like a creamy sort of fruit salad but not acidic, it is really easy to eat and tastes good IMHO. There's no museli in this one, but I'm certain it would taste good with museli too.
I absolutely love trifle, the real traditional kind like my nanna used to make (bless her) O
I'd love to make one for Christmas day, but cant find an old fashioned recipe...would love it if anyone could help out!
jam swiss roll
custard
cream
tinned fruit
jelly flavour of your choice
plenty of sherry ( \/ )
line a bowl with slices of jam swiss roll and splash with sherry. Place alternate layers of the custard, cream, fruit and jelly and more sherry splashed cake. Make top layer of custard and more cream on top.
Sprinkle with grated chocolate if you like.
This is what my nanna makes soooooooooo well. Hope it helps
YUUUUUUUUUUMMMMMMMMMY!! Now i want some. Looks like i will be making rum balls and trifle for christmas!!
mmm, my nan makes fantastic trifle at christmas too. not sure qty's etc. but i know she does hers in layers
sponge fingers
pour over unset port wine jelly (gotta be port wine!)
chuck in fresh chopped fruit ie strawberries, mangoes, peaches, cherries
(put infridge for jelly to set)
whack on custard
slap on whipped cream
1 pkt 6 jam swiss rolls
1 pkt port wine Jelly
1/2 pint custard
1 tin fruit ****tail
cream for decorating
strawberries (or other fruit to decorate)
1/2 c sherry
1. Line dish with swiss rolls (halved).
2. Pour cherry over swiss rolls and leave overnight.
3. Spoon fruit over top (juice & all).
4. Pour hot custard over fruit.
5. Make & set Jelly in a different dish.
6. When custard is cooled put jelly on top.
7 if necessary repeat layers & top with cream & strawberries.
Can I just say its DELISH! We had this ever since I was a little tike! And you can change the recipe slightly, instead of tinned fruit use fresh strawberries/rasberries...and shavings of white chocolate inbetween the fruit & cream
You ladies are quick! Wonderful....thanks so much!!! (I think all my nanna's recipes were in her head unfortunately & as she passed away when I was just a young'un, I wasn't interested in having her teach me to cook, but I really wish I did)
Oh, I don't know if I can wait until Christmas to make the trifle...I want it now!!! Y'know it's the best thing eaten as a midnight snack straight from the bowl, by the fridge light. Oooooh, naughty!
yum trifle? the one with jelly (and those sponge biscuits in) custard and cream.. yumm only one ill eat , ive ahd a few yucky ones with other stuff in it, cant stand grapes or fruit in it, just plain jelly custard and cream
150gm butter, chopped
300gms dark eating chocolate, chopped coarsely
1.5 cups (330gms) firmly packed brown sugar
4 eggs, beaten lightly,
1 cup plain flour
1/2 cup sour cream
1/2 cup toasted hazelnuts, chopped coarsely
SAUCE
150gms dark eating chocolate, chopped coaresly
300mls thickened cream
1/3 cup firmly packed brown sugar
2 teaspoons coffee-flavoured liqueur (Tia Maria or Kahlua)
METHOD
Preheat oven to moderate. Grease 20cm x 30cm lamington pan; line base and sides with baking powder.
Stir butter and chocolate in small saucepan over low heat until mixture is smooth. Transfer to medium bowl.
Stir in sugar andegg, then flour, sour cream and nuts, spread mixture into prepared pan. Bake, uncovered, in moderate oven about 30mins. Cool in pan.
Meanwhile, make sauce. Stir chocolate, cream, and sugar in small saucepan over low heat until mixture is mooth. Remove from heat, stir in liqueur.
Cut brownie into 16 pieces, serve drizzled with warm chocolate sauce.
Is bread pudding like bread and butter pudding? If so, I posted a request a little while ago that some people replied to that had great easy recipes. Just keep flipping the pages back and you'll find the post.
Let me know if you have any probs if this is what you wanted.
Reply With Quote
/ )
Bookmarks