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While most Americans probably aren’t familiar with this dish, it is something that most any Brit is well familiar with. Traditionally a desert recipe, I could see having something like this for breakfast, lunch, or dinner. Joking aside, this dish is rich and resembles french toast. If you are intrigued, give it a try.

Ingredients

  • 10-15 pieces of bread
  • 4 egg yolks
  • 1/2 cup of superfine sugar
  • 1 cup of cream
  • 2 cups of milk
  • 1 teaspoon of vanilla
  • 1/2 cup of salted butter (melted)
  • 8 ounces of dark chocolate (chopped)

 

Instructions

  1. Remove the crust from the pieces of bread.
  2. Whisk the egg yolks and sugar in a bowl. Then put it to the side.
  3. Pour the milk, cream and vanilla into a pan. Warm it on low heat.
  4. Once warm, slowly whisk the mixture into the eggs and sugar.
  5. Strain the mixture and let it cool.
  6. Spread butter on the slices of bread and set them on a baking dish.
  7. Over the top of the bread, sprinkle the chopped chocolate.
  8. Follow this with another layer of bread and another layer of chocolate.
  9. Drizzle the mixture from earlier on top of the slices.
  10. Let the bread soak in the milk mix for about 30 minutes.
  11. In a preheated oven, bake for about 45 minutes @ 275°F.
  12. After removing from oven, refrigerate the pudding.

 

Quick Notes

This is best served warm and sprinkled with a little confectioner’s sugar.

Cooking time (duration): 90 Minutes

Number of servings (yield): 6 People

Jake Anders is a world-renowned chef and restaurant reviewer. He owns a network of cooking websites and likes to spend his spare time traveling the world. You should check out his website if you’re looking for the best bread and butter pudding recipe. This easy bread pudding recipe is also pretty darn good if you are short on time.

As lots of people have started cooking more at home, the thirst for new recipes is on. Yet, what most people don’t realize is that old cookbooks are filled with fantastic recipes that our grand parents and great grand parents grew up eating. When it comes to the main meal of the day, vegetables were not in abundance. Unless one lived on a farm, the western diet was primarily starch and meat. Bread, potatoes, beef, mutton, and pork were the daily fare.

Desserts played a major part in the lives of our distant relatives, and puddings were the most popular. Made with suet, the fatty tissue that covers mutton and beef organs, these puddings were primarily steamed and served with a sauce or home made ice-cream.

This fabulous recipe dates to the late 1800s. All of the ingredients can be prepared the day before, except the beating of the eggs. It will serve a large gathering. For less, adjust the quantities.

Ingredients

8 eggs
2 pts milk
1lb stale bread (or 1/2lb bread and 1/2lb flour)
1 lb sugar
1 lb suet (or 1 lb unsalted butter)
1 lb currants
1 lb raisins
Grated fresh nutmeg
Cinnamon
Mace
Grated rind of lemon or orange
1 gls brandy
1 glass wine
Dash salt

Method
Beat eight eggs very lightly; add a pint of milk and beat; gradually stir in a pound of stale grated bread. If you don’t have a pound of stale bread, use ½ lb of bread and ½ lb of flour. Slowly add a pound of sugar. Slowly, and alternately, add 1 lb suet (or 1 lb unsalted butter) 1 lb currants and 1 lb raisins. The fruit must be well sprinkled with flour to prevent its sinking to the bottom. Stir the mixture smartly. In the last place, add two grated nutmegs, a spoonful of mingled cinnamon and mace, the grated rind of an orange or a lemon, a glass of brandy, a glass of wine, a teaspoonful of salt, and, finally, another pint of milk.

Stir, and stir faithfully, the whole mixture. This is where the family comes in. Everybody takes a turn stirring. If the mix is not thick enough, add more bread or flour – if it’s too thick, the pudding will be heavy and hard. Put the mixture in a greased pudding dish. Cover with a layer of waxed paper and a layer of aluminum foil, both with a fold in the middle to allow expansion of the pudding during steaming. Tie the paper and aluminum foil with kitchen string.

Boil for approximately six hours.

Have some blanched, sweet, almonds cut in slices, and some lemon rind sliced thinly. Decorate the outside of the pudding.

Serve with a sauce made of drawn butter, wine, and nutmeg.

Eat with wine.

Drawn butter is simple to make. Expand your puddings; we have some best pudding recipes.

Perhaps British cooking is laughed at the world over, but damned if I care. We make the best desserts in the world, and everything else just doesn’t matter. Memories of sloppy horrible school dinners in hand, I will venture forth into the kitchen today and show you how delicious and unique British desserts can really be. Not a hint of chocolate in these recipes – just naturally good in and healthy ingredients grown in the back garden and obtainable from your local farmers market.

Blackberry Suet Pudding: Ingredients

This is a family favourite, as we live next to a few local parks that are all overcome by blackberries in the summer. We can go picking one afternoon and bring a few kilograms in plastic bags, then freeze them to use anytime. You will need:

- 400g blackberries

- 4 tablespoons sugar (more if you blackberries are particularly sharp)

- 450g flour

- 180g suet (or butter if you hate suet, but it isn’t the same)

- Pinch of salt

Preparation:

In a large bowl, mix together the suet, flour and salt, as well as enough water to form a good solid dough. Using 2/3 of the dough (set 1/3 aside), roll out a medium sized circle. Use this to line the sides of an ovenproof pudding basis, about 1 litre size. Throw the fruit and sugar in, then roll out the leftover dough and cover the pudding. Stick a layer of greaseproof paper on top and cover the whole lot in some kitchen foil. To cook, you will boil the pudding. Do this with a large pan (big enough for the bowl to enter completely), and fill with water up to about half way up the bowl (being cafeful not to let water into the actual bowl – so don’t flood it). Boil and simmer to steam the pudding for about 2 hours, but be careful to check the water levels often – you don’t want it to run dry or the bowl may crack or burn.

Serve with milk, or your favourite sauce.

Gooseberry Fool:

Gooseberries are a wonderfully English fruit, and they’re easy to grow in your own garden or pick from nearby. For this delicious dessert you will need:

- 450g gooseberries, ends cut off

- 150ml elderflower cordial (or home made concentrate)

- 2 egg yolks only

- 1 teaspoon arrowroot

- 150ml milk

- 2 tablespoons sugar (again, may need more)

- 150ml double cream
 
Preparation:

Boil the gooseberries in a pan with the cordial, simmering until soft and pulpy (about 30m). Cool, then set aside in a dish.

In another pan, heat some milk but careful not to boil it. Beat the yolks, eggs and sugar in a heatproof bowl, then pour in the hot milk, stirring constantly. When completely mixed, return the whole mixture to the pan and heat some boil, until the custard thickens. Again, DO NOT BOIL. Pour the result through a strainer and into another bowl, set aside.

Whip the cream, and sit into the gooseberries you set aside earlier. Now fold in the custard too, but you needn’t mix so much as a slightly marbled effect is quite nice.

Serve like that!

Check out these other fantastic desserts recipes, or try some of the other sweet recipes here too.