an autumn blues buster (14)
my friend has been asking about this recipe,bread and butter pudding,thanks dear,i will pass it on
guiriman: hey folks .. I'd love to know your favourite recipes to beat the autumn/winter blues.
From my childhood, I remember the food from this time of year with fondness. In the UK, Guy Fawkes night, November 5th, was always a treat. We had home-made toffee apples, nutty treacle toffee- my mother's treacle was to die for - baked potatoes and other delights as we burned a mannequin of a Catholic on a home bonfire and let off fireworks in the back garden.
I don't want to sound old, but in those days baked potatoes were cooked for hours in the oven. And they tasted so much better for it.
Another favourite was bread and butter pudding. This dish is very easy to make and is wonderful for both kids and adults alike. The recipe involves buttering bread - when i was a child we used stale bread that needed eating up - and cutting the slices of bread diagonally into triangles. these triangles are then laid in a suitable oven proof dish, which has itself been covered in grease-proof paper. The paper is greased in butter. You then cover the bread triangles in egg custard.
The egg custard with which you cover the buttered bread is simply a mixture made with half litre of milk (1 pint), a few drops of vanilla essence and four eggs. the whole dish is scattered with sultanas and left to settle for a little while.
After being left to settle in a warm room for 20 minutes, the dish is placed in a pre-warmed medium oven for about a further 20 minutes until cooked.
When I was a child, sugar was used much more liberally than it tends to be today. So for an authentic taste, coat the buttered grease-proof paper with sugar as a treat.
Please let me know if you use this recipe and how it turns out.
From my childhood, I remember the food from this time of year with fondness. In the UK, Guy Fawkes night, November 5th, was always a treat. We had home-made toffee apples, nutty treacle toffee- my mother's treacle was to die for - baked potatoes and other delights as we burned a mannequin of a Catholic on a home bonfire and let off fireworks in the back garden.
I don't want to sound old, but in those days baked potatoes were cooked for hours in the oven. And they tasted so much better for it.
Another favourite was bread and butter pudding. This dish is very easy to make and is wonderful for both kids and adults alike. The recipe involves buttering bread - when i was a child we used stale bread that needed eating up - and cutting the slices of bread diagonally into triangles. these triangles are then laid in a suitable oven proof dish, which has itself been covered in grease-proof paper. The paper is greased in butter. You then cover the bread triangles in egg custard.
The egg custard with which you cover the buttered bread is simply a mixture made with half litre of milk (1 pint), a few drops of vanilla essence and four eggs. the whole dish is scattered with sultanas and left to settle for a little while.
After being left to settle in a warm room for 20 minutes, the dish is placed in a pre-warmed medium oven for about a further 20 minutes until cooked.
When I was a child, sugar was used much more liberally than it tends to be today. So for an authentic taste, coat the buttered grease-proof paper with sugar as a treat.
Please let me know if you use this recipe and how it turns out.
Hey! Sheesh, here I was reading thru all your 58 threads to find your recipe thread to bump, and you go and start a new thread. This is the new age of economising! Got to recycle what you have!
I know this recipe - but we used to butter AND jam with Apricot jam on the slices, warm the milk so it soaked into the dry bread quicker, and then bake it in a bain-marie (dish of water) so it stayed moist. Otherwise its the same.
oops - i mean put it in the oven for longer than that - maybe try 40 to 50 minutes.
smoky: Hey! Sheesh, here I was reading thru all your 58 threads to find your recipe thread to bump, and you go and start a new thread. This is the new age of economising! Got to recycle what you have!
I know this recipe - but we used to butter AND jam with Apricot jam on the slices, warm the milk so it soaked into the dry bread quicker, and then bake it in a bain-marie (dish of water) so it stayed moist. Otherwise its the same.
I know this recipe - but we used to butter AND jam with Apricot jam on the slices, warm the milk so it soaked into the dry bread quicker, and then bake it in a bain-marie (dish of water) so it stayed moist. Otherwise its the same.
interesting variation. I have never had it with jam.
sorry, and thanks for all the work you did to bump my old thread.
Here`s my Autumn pudding: Good Charlottes.........
Most of a loaf of bread (sliced white works well)
About 125gr softened butter.
250gr mixed berries (raspberries/blackberries/whatever berries you got)
1 tangy apple(like Granny Smith)
2-3 Tbsp castor sugar
Little squeeze lemon
Double cream to serve
Preheat oven to 190C/370F/Gas5.
You can do this in ramekins but charlotte moulds are best. Or even a Patty pan for pies.
Grease them heavily with butter.
Cut the crusts off the bread and butter one side.
Use a pastry cutter to cut a circle to fit the bottom, buttered side down.
Then cut the other slices to line the sides of your moulds, again with the buttered side out.
It can be an exercise in patchwork, but with a bit of squishing it`ll be fine - the main thing is no gaps.
Mix the berries in a bowl; peel the apple and grate it on the big holes right down to the core.
With your hands, squeeze all the juice out of the grated apple, and mix the apple with the berries.
Stir in the sugar and lemon juice and pack into the moulds.
With the last of the bread, make lids to more than cover the tops, buttered side up, and bake for 30 - 40 mins. You can smell when the fruit is ready, but check that the bread is crisp enough by edging a palette knife down the side. It should look like a slice of lightly fried bread.
If you`re happy with your bread, use the palette knife to loosen all the way round (if you`re not, cook for 10 more minutes), then turn over on to a small plate, tap the bottom of the mould firmly with a spoon and gently lift it off. Inhale deeply and serve with double cream.
Most of a loaf of bread (sliced white works well)
About 125gr softened butter.
250gr mixed berries (raspberries/blackberries/whatever berries you got)
1 tangy apple(like Granny Smith)
2-3 Tbsp castor sugar
Little squeeze lemon
Double cream to serve
Preheat oven to 190C/370F/Gas5.
You can do this in ramekins but charlotte moulds are best. Or even a Patty pan for pies.
Grease them heavily with butter.
Cut the crusts off the bread and butter one side.
Use a pastry cutter to cut a circle to fit the bottom, buttered side down.
Then cut the other slices to line the sides of your moulds, again with the buttered side out.
It can be an exercise in patchwork, but with a bit of squishing it`ll be fine - the main thing is no gaps.
Mix the berries in a bowl; peel the apple and grate it on the big holes right down to the core.
With your hands, squeeze all the juice out of the grated apple, and mix the apple with the berries.
Stir in the sugar and lemon juice and pack into the moulds.
With the last of the bread, make lids to more than cover the tops, buttered side up, and bake for 30 - 40 mins. You can smell when the fruit is ready, but check that the bread is crisp enough by edging a palette knife down the side. It should look like a slice of lightly fried bread.
If you`re happy with your bread, use the palette knife to loosen all the way round (if you`re not, cook for 10 more minutes), then turn over on to a small plate, tap the bottom of the mould firmly with a spoon and gently lift it off. Inhale deeply and serve with double cream.
guiriman: interesting variation. I have never had it with jam.
sorry, and thanks for all the work you did to bump my old thread.
sorry, and thanks for all the work you did to bump my old thread.
It was considered a "poor mans pudding" ..... maybe only the rich had jam?!
no1brightongirl: my friend has been asking about this recipe,bread and butter pudding,thanks dear,i will pass it on
cool. please note it needs much longer than 20 minutes in the oven tho'. I think 50 is more the mark. I have seen other recipes on the net with shorter times too. As smokey points out, the bread needs a good soaking if it is a little old.
Are you celebrating bonfire night? Do you cook for it at all?
guiriman: oops - i mean put it in the oven for longer than that - maybe try 40 to 50 minutes.
Bread & butter pudding!!!!! Delicious!!! One of my fav English desserts!! Just meltsin your mouth!!!!
smoky: It was considered a "poor mans pudding" ..... maybe only the rich had jam?!
that will account for it. there were 8 kids in my family, so imagine the savings my mother made by ommitting it. Although she actually made her own jam at one time.
smoky: Here`s my Autumn pudding: Good Charlottes.........
Most of a loaf of bread (sliced white works well)
About 125gr softened butter.
250gr mixed berries (raspberries/blackberries/whatever berries you got)
1 tangy apple(like Granny Smith)
2-3 Tbsp castor sugar
Little squeeze lemon
Double cream to serve
Most of a loaf of bread (sliced white works well)
About 125gr softened butter.
250gr mixed berries (raspberries/blackberries/whatever berries you got)
1 tangy apple(like Granny Smith)
2-3 Tbsp castor sugar
Little squeeze lemon
Double cream to serve
fantastic
i'm going to try this in the week.FlowerOfTheSun: Bread & butter pudding!!!!! Delicious!!! One of my fav English desserts!! Just meltsin your mouth!!!!
Hi Flower, will you be burning Catholics on 5th November
guiriman: Hi Flower, will you be burning Catholics on 5th November
They more likely to be burning me!!! Healers and such don't go down to well with them!!!! 
FlowerOfTheSun: They more likely to be burning me!!! Healers and such don't go down to well with them!!!!
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From my childhood, I remember the food from this time of year with fondness. In the UK, Guy Fawkes night, November 5th, was always a treat. We had home-made toffee apples, nutty treacle toffee- my mother's treacle was to die for - baked potatoes and other delights as we burned a mannequin of a Catholic on a home bonfire and let off fireworks in the back garden.
I don't want to sound old, but in those days baked potatoes were cooked for hours in the oven. And they tasted so much better for it.
Another favourite was bread and butter pudding. This dish is very easy to make and is wonderful for both kids and adults alike. The recipe involves buttering bread - when i was a child we used stale bread that needed eating up - and cutting the slices of bread diagonally into triangles. these triangles are then laid in a suitable oven proof dish, which has itself been covered in grease-proof paper. The paper is greased in butter. You then cover the bread triangles in egg custard.
The egg custard with which you cover the buttered bread is simply a mixture made with half litre of milk (1 pint), a few drops of vanilla essence and four eggs. the whole dish is scattered with sultanas and left to settle for a little while.
After being left to settle in a warm room for 20 minutes, the dish is placed in a pre-warmed medium oven for about a further 20 minutes until cooked.
When I was a child, sugar was used much more liberally than it tends to be today. So for an authentic taste, coat the buttered grease-proof paper with sugar as a treat.
Please let me know if you use this recipe and how it turns out.