Tag Archives: pudding

Brioche bread and butter pudding with orange blossom water

Bread and Butter pudding to use up Christmas left-over brioche!

Ingredients list:

  • Panetone or pandoro, sliced horizontally
  • Liquid cream, 500ml
  • Butter, 50g
  • Brown sugar, 50g
  • Eggs, 2
  • Dark rum, 3 tbsp
  • Orange blossom flower water, 3 Tbsp
  • Vanilla essence
  • Some icing sugar to sprinkle
Hope you all had a lovely Christmas!

Hope you all had a lovely Christmas!

IMG_2168Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish. By slicing the pandoro horizontally, I produced large star shapes which were a great look for our festive table.

Mix the sugar, cream, milk and flavourings into a jug and pour on top of the bread to cover generously.

Let it steep for a few minutes, then put in the oven for 30min at 170°making sure it does not dry out – add milk if necessary.

Serve warm with a sprinkle of orange blossom water and icing sugar on top.

This is a great way of using up the left over bits of brioche or panetone, post Christmas. The flavours of rum and orange flower blosson hit a winning note and make this dish a very posh version of the humble bread and butter pudding.

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Valentine sandwich cake with lemon cream and blueberries

Sponge cake with lemon butter cream and fresh berries

Sponge cake with lemon butter cream and fresh berries

For Valentine’s day, I propose to you a very British classic : two layers of sponge cake with a butter cream filling with fruit. Nothing could be more traditional but if you are not used to sandwich cakes, it is a very nice way to celebrate a very anglo-saxon day! Do not forget a nice and corny card – or a very rude and inappropriate one!- and you are set for the tackiest day in the calendar!

Joke apart, I actually quite like Valentine’s days because it is attached to fond memories and because a day celebrating Cupid is never a wasted day in my books. Tonight you should open a bottle and curl up on the sofa to watch a nice soppy rom-com like “Love Actually” or “About Time”. Something romantic and cute that will make you think that really “Love is all around”! Because it is – that bit is true! Nothing else really matters, does it?!

Anyway, back to baking:

Ingredient list for the cake:

  • 3 large eggs
  • Butter
  • Caster sugar
  • self-raising flour
  • Vanilla extract
  • Baking powder, 1 ½ tsp

Weight the eggs and then weight a similar amount of sugar, butter and flour. Reserve.

Cream the butter and sugar together, then add the beaten eggs and the flour in alternance.

Mix the vanilla extract in. Beat the mix in with a whisk until light and fluffy.

Divide in two shallow tins and bake at 180° for 25 minutes.

Remove and let it cool.

Ingredients for the butter cream:

  • Butter, 100g
  • Icing sugar, 150g
  • Zest of one lemon
  • Juice of half a lemon

Mix in a blender or with a whisk. Reserve.

Spread the cream on one cake, lay blueberries on top, sandwich with the other cake and dust icing sugar to decorate – I used a paper heart as a stencil.

Crack open that bottle and curl up with your lover to enjoy this in front of that good British comedy! This is the one night of the year when I would not recommend going out unless you are truly desperate for food, or company, or both: restaurants are foul on Valentines’s day and you do not want to be compromised in such bad settings…IMG_8774 IMG_8778 IMG_8782

Crumble of rhubarb, apples and blackcurrant GF

Pie is my favourite number...

Pie is my favourite number…

Over my years as a London based foodie, I have developed an addiction to pies, crumbles, cobblers and anything with a crust outside and stewed fruit inside… The simple mention of this sends a tremor along my spine: Fruit and crust, a very sexy combination indeed. I still do love tarts and tartines, but I think I slightly favour a crust ON TOP rather than UNDER.

Each season offers its own enticing variations and Autumn is a season for : rhubarb, sharp apples and black currants. All three are quite acidic so in this version, I have put a little more sugar than usual to counter balance the tartness of the fruit but you can make it less sweet if you wish.

Ingredients:

  • 1 stalk of rhubarb
  • Bramley or other cooking apples, 2
  • Handful of frozen blackcurrant
  • Cornflour, 1 Tbsp
  • For the Gluten Free crust:
  • Ground almond, 100g
  • Chesnut flour or rice flour, 50g
  • Butter, 100g
  • sugar, 100g

Cut up all the fruit, mix it with the frozen berries and the cornflour – the object of the cornflour is to soak up the juice of the rhubarb to avoid a very wet pie!

Mix the flour, sugar and butter with the tip of your fingers until you have a sand-like texture. Lay the fruit in a pie dish or gratin dish. I have used frozen blackcurrants here, but you can opt for blackberries instead. They have a more subtle flavour but work deliciously toward a very British taste.

Top the fruit with the flour mix, trying to cover all of the fruit but do not worry if the lumps do not hide it perfectly. Just try and shake your sandy mix everywhere.

Put in a hot oven for 45min at 180º C.

Eat warm with some clotted cream or yogurt. If you are in France, it goes also well with a nice Faisselle or full fat fromage frais. This is the ultimate in homely, comforting puddings and with this GF version you won’t be leaving anybody out!

A patchy cover is not a problem...

A patchy cover is not a problem…

 

Creole Bread and Butter pudding with rum sauce

This very decadent and irresistible recipe was given to me by my friend Marie-Lorraine who herself got it from a friend: the sort of word-of-mouth recipe that makes you salivate as soon as you hear about it… It is thought to have originated in New-Orleans but there are enough similar recipes in the UK for it to earn its place on this blog.

I used the stale brioche made the week before, which was lucky timing, but you can use any stale sandwich bread or a bought brioche. The trick is to cover the slices with the liquid and let it steep for a while- which I sadly did not have time to do!

Comfort food at its best...

Comfort food at its best…

Ingredients list:

  • Eggs,2
  • Caster sugar, 150g
  • Whipping cream, 230ml
  • Full fat milk, 700ml
  • Butter, 100g
  • Vanilla extract, 1 drop
  • Bitter almond extract, 1 drop
  • Currants raisins, ½ cup or small handful
  • Nutmeg, 1 tsp
  • Stale white bread or brioche, 225g or about

First weigh the bread and cut it up in thick slices.

In a bowl, combine the eggs, sugar, milk, cream, butter, vanilla and almond extract, currants and nutmeg. Whisk to blend well.

Stuff the slices into the bowl and let them steep in ideally for 30 minutes or more. Or you can also just dip each slice into the bowl, then arrange them snuggly and pour the rest over. Once you have arranged your slices  in a buttered dish, such as a rectangular pyrex or gratin dish, add more milk if necessary to cover it well and press down with a fork to absorb most of the liquid.

They should all fit tightly and without leaving any space.

Reserve in the fridge for a few hours or a night.

Put the dish in a hot oven at 160º C.

Bake until the top is golden so about 30/40 minutes. Let too cool down then dust some icing sugar on top before serving. Given the sugar content, this is obviously optional but looks good!

Prepare the sauce.

Ingredients list for the sauce:

  • Sugar, 200g
  • Butter, 60g
  • Whipping cream or creme fraiche, 45ml
  • Egg yolk, 1
  • Rum (or brandy) 60ml

In a thick bottomed saucepan, combine the sugar, butter, cream and place over the hob to bubble until it is all melted. Remove from the hob. Whisk the yolk and add it to the mix. Stir in your favourite rum!

Serve the bread and butter pudding warm in shallow cups or bowls with a side helping of the sauce. It is a cross between French toast and a spoon cake: moist and regressive… Enjoy, it’s winter…IMG_5346

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Eton mess with rhubarb and raspberry

Eton mess is classic and as such not to be trifled with (HiHi!): it is perfect as it is and I give you a spring version with the lovely pink rhubarb which we are getting now and some (frozen?) raspberries.

Cut up a few stalks of blushing rhubarb and leave them to melt in just a spoonful of water, over the hob. Add some sugar over the stewed fruit and cook a little to infuse. Sugar to taste but remember the mix needs to keep zingy so be timid!

Pretty in pink

Pretty in pink

Reserve until cool. The frozen or fresh raspberries can be added at that point and crushed into the rhubarb or later used to decorate the top.

Prepare a Chantilly either with your trusted siphon or a mundane whip: that is whipping cream, a spoonful of caster sugar and drop of vanilla essence. I am known for adding rum to most of my Chantilly mixes but this pudding does not need any… As I said: it is perfect as it is and should be kept that way.

Break off bits of crunchy meringue (shop bought is fine- I am hopeless at meringue making) into a sundae glass or an ice-cream bowl. Layer some rhubarb stew, then some whipped cream. Add some smaller bits of meringue and decorate with a few raspberries on top, then a last splurge of whipping cream which you whirl up with a fork for a marbled effect with the fruit sauce and serve straight away.

A very much loved classic English pudding. The more traditional version is made with strawberries and used to be served during the annual cricket match between Eton and Harrow. Now that the cricket term has started it seems a good enough reason to enjoy this- be it at a school picnic or elsewhere!

Inspired today by the lovely italo-french blog “Un dejeuner de soleil”. Go and visit for the French and Italian versions and for the gorgeous pictures.

Now go and plan a picnic for the bank holiday week-end : The baskets and rugs from last summer are ready to be unpacked and shaken out in the sunshine! We will lay ours somewhere in Richmond park, among the dears, if this lovely weather holds…