My Nan’s Bread & Butter Pudding – Recipe

Talk about a comfort food!  This is a perfect pudding to make and enjoy, whilst waiting for Spring to turn up.  I know, I know – it’s officially Spring already, but it’s still chilly out there!

This recipe takes about 15 minutes to make, and then a further 45 minutes to “bake”.  I asked for the help of Gning with this one…

Ingredients

100g sugar

3-4 tsp sweet mixed spice (cinnamon, nutmeg, etc.)

4 eggs

1l milk (whole / full fat works best)

A few handfuls of sultanas

8 rounds of bread (approximately…  You may need more, depending on the size of the ovenproof dish you use)

Butter – to grease the ovenproof dish

Method

  • Preheat your oven to 190ºC (170ºC for fan assisted ovens).
  • Grease your ovenproof dish with butter.
  • Measure out your sugar, and combine the sweet mixed spice, stirring thoroughly.  I assigned this task to Gning.
  • Measure out your milk, and crack the eggs straight in to it.  Use a whisk to combine it…  This was another task assigned to Gning.

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  • (Optional) cut all the crusts off the bread.
  • Butter one side of each round of bread, and slice in half – side or diagonally, your choice.  Fill the bottom of the ovenproof dish with the sliced bread (butter “up”).
  • I asked Gning to sprinkle some of the sugar mix over the bread, followed by a handful of sultanas.  Repeat this step until the ovenproof dish is full.
  • Pour the egg-milk mixture over the top of the layered bread, and allow to “soak” for 10-15 minutes.  Don’t worry if it looks like you have too much milk…  You don’t.  It will all set wonderfully.

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  • Place in the middle of the oven, and bake for 45 minutes.
  • Your pudding should be ready when it is a lovely golden colour.
  • Serve immediately – with or without cream; or you can leave the pudding to “set”, and serve it cold.  Yummy!

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Barbara’s Shortbread

An incredibly simple recipe, using only 3 ingredients.  Easy to make, and especially good for you to help kiddies make themselves!  A frugal recipe, that costs approximately 20p for 12 biscuits!

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Ingredients

2oz butter

1oz caster sugar, plus extra to finish

3oz plain flour

Method

  1. Preheat the oven to 190°C (170°C for fan assisted ovens).
  2. Line a baking tray with greaseproof paper.
  3. Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
  4. Stir in the flour, part by part, until fully combined.
  5. Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
  6. Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
  7. Optional: Using a fork, prick the shapes.
  8. Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
  9. Bake in the oven for 15-20 minutes, or until golden brown.
  10. Allow to cool on the tray, then enjoy!

 

Shortbread & Coconut Shortbread

It’s Gnings’ last day in school tomorrow, as he is breaking up for Christmas.  I can’t believe how quickly it has come around!

I’ve been struggling for ideas on what he should give to his teacher, and two teaching assistants, as a gift for Christmas; and with money being a bit tight too (I’m still on maternity leave), I didn’t really want to spend a lot.  So I thought, everyone loves biscuits, so that’s what we’ll do.  And that’s what we did!

I think I managed to make about 50 stars, and 35 “gingerbread” biscuits.  The stars cost approx. 50p, and the “gingerbread” ones about 75p.

Here’s the recipe:~

125g butter, softened

55g caster sugar

180g plain flour (all-purpose)

OPTIONAL – (1tbsp desiccated coconut)

Drop of water

  1. Preheat your oven to 190C (170C for fan assisted).
  2. Line a baking tray (or two) with greaseproof paper.
  3. Place the butter and sugar in a large mixing bowl, and cream together, using the back of a large, wooden spoon.
  4. Sift in all of the flour, in one go, and stir it all together using the spoon (this is also the part where you will add the coconut – if you are going to.  This worked absolutely wonderfully).  When you’re unable to stir any more, use one of your hands to start “bringing the mixture together”, in to a dough.
  5. Add just a drop or two of water – just enough so the mixture starts to meld nicely.  Don’t add too much, otherwise it’ll end up all sticky, and icky.
  6. Once the dough has formed a lovely ball, turn out on to a work surface, that has had a ‘scattering’ of icing sugar (powdered / confectioners sugar), and roll out with a rolling pin, so that it’s about 1cm thick.
  7. Cut out your required shape(s) – squares, rectangles, circles, stars, etc. – and place on the lined baking tray.
  8. Lightly prick the top of the biscuits with a fork, and sprinkle a little more caster sugar on the top of each.
  9. Throw them in the oven (well, not literally) for 15-20 minutes, or until a golden brown colour.
  10. Allow to cool fully before digging in.  Be careful though!  They are incredibly moreish.

Excuse the pics – my camera is playing up a little 😦

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And this is how I packaged them up – all ready for Gningy to take in to school tomorrow:

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Lush Fudge – Pic heavy

This is a very easy recipe, but can be rather tricky to master (as you can see in the photo documentation!!).

**WARNING – NOT recommended for diabetics!**

Ingredients:

397g can of condensed milk

150ml full fat (blue top) milk

450g brown sugar

115g butter

Optional –

Flavouring of your choice

Chocolate chips

Fruit of your choice

Nuts of your choice

Method:

1.  Line a 20cm square tin with baking / greaseproof paper.

2.  Put the condensed milk, milk, sugar and butter in to a large pan, on a low heat.  Stir constantly until all the sugar has melted.  (It doesn’t look very nice at this point, but don’t worry).  Blue nails are optional in this recipe 🙂

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3.  Turn the heat up and bring to the boil…  Do not stir at this point.

4.  Turn the heat down, so the mixture is now simmering, and stir constantly for 10 – 15 minutes.  Make sure that you are constantly scraping the bottom of the pan, as you don’t want the sugar mix to burn.DSCN0383

***WARNING – This mixture can be VERY hot, and WILL burn you if it touches you when it spits.  I speak from experience***

5.  If you have a sugar thermometer, test the temp for 118C.  If you do not have one, it’s still easy to check.  Simply put a drop of the mixture in to a jug of ICE COLD water – a soft ball of fudge should form.

6.  If you want to add any of the optional ingredients, do it now.

7.  When it’s ready, remove from the heat, and beat constantly with a wooden spoon until the mixture thickens and begins to set.  This should take approximately 10 minutes.

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8.  You now have to work VERY quickly, and pour the mixture in to the prepared tin.

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9.   Leave to cool before cutting in to squares.  The cooling and setting should take approx 1 hour.

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As you can see, mine didn’t turn out quite as I would have liked it to.  However…  It still tasted nice – the hubby and the Gning certainly like it – and it was my first time!

Coffee Sponge Cake with Bailey’s Butter Frosting

This was made for my dad’s birthday.  It is a recipe that I’ve used before, but previously it was only used in a large batch of cupcakes.  The larger cake, however, has turned out wonderfully.

Ingredients – Cake

8oz butter

8oz soft light brown sugar

4 large eggs

50ml strong coffee

8oz self-raising flour

Ingredients – Frosting

15oz icing sugar

10oz butter

4 tbsp Bailey’s

Method – Cake

1.  Preheat the oven to 180C (160C for fan assisted ovens) and grease 2x20cm baking tins.

2.  Cream the sugar and butter together in a large mixing bowl.

3.  Add the eggs, one at a time, ensuring that each is fully blended before adding the next.

4.  Add the coffee (I used 4 tsp coffee to 50ml boiling water) and mix throroughly.

5.  Sieve the flour in, holding the sieve as high as possible to allow a lot of air to join the mixture.

6.  Spoon the mixture evenly into the two greased baking tins.

7.  Bake in the oven for approx. 40 minutes (or until cooked).  A trick I have learned here is not to open the oven door until at least 30 minutes in to the cooking time.  This ensures a thorough cooking right the way through the cake without disturbing it too much.

8.  Allow the cakes to cool in the tin for approx. 5-10 minutes before turning out on to a cooling wire.

Method – Frosting

1.  Cream the butter in a mixing bowl.

2.  Add the icing sugar gradually.  I took 7 ‘helpings’.  Ensure each ‘helping’ is mixed thoroughly before adding the next part.

3.  Add the Bailey’s (don’t forget to pour a glass for yourself!).

Method – Putting it together

1.  On one of the cakes, cover the top with some frosting.

2.  Add the second cake on top.

3.  Use the rest of the Bailey’s butter frosting to completely cover the cake.

Enjoy!

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