My favorite teatime cake is the carrot cake with cream cheese frosting. The tartness of the cream cheese contrasts well with the moist, mellow sweetness of carrots in the cake… absolutely delish!
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Archive for the 'Other desserts' Category
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Once in awhile I like to take a break from cupcakes, because as pretty as cupcakes may look, I still crave some good ol’ fuss-free, simple, and still scrumptious dessert. One of them is old-fashioned bread pudding. To me, nothing says comfort food better than bread pudding, fresh, warm, and mushy straight from the oven. And you can’t go more basic than bread, butter and milk.
While some people like their bread pudding very moist and soggy, others prefer it drier and something you can slice neatly. I prefer mine somewhere in between – firm enough to cut, but moist enough for the middle to dissolve in your mouth while the top is crusty.
Just for you readers and customers, here’s my favorite bread pudding recipe (you can vary the ingredients and amount of milk used to alter the flavor and/or the texture of the pudding):
Old-fashioned bread and butter pudding
2 cup milk (for dry puddings); 2 and 1/2 cup milk (my choice); or 3 cup milk (for wet puddings)
2 large eggs or 3 small eggs
2 tsp. vanilla
2 tsp. cinnamon
8 slices bread (any bread can be used – eg. wholemeal if you’re health conscious; however, for the lightest, fluffiest texture, plain white bread that is a few days old is recommended)
1/2 cup raisins (my mom likes to add chopped Granny Smith apples as well; it’s all up to you!)
1/2 cup to 3/4 cup brown sugar (I prefer my pudding slightly less sweet; adjust the amount as you prefer)
2 large eggs or 3 small eggs
2 tsp. vanilla
2 tsp. cinnamon
8 slices bread (any bread can be used – eg. wholemeal if you’re health conscious; however, for the lightest, fluffiest texture, plain white bread that is a few days old is recommended)
1/2 cup raisins (my mom likes to add chopped Granny Smith apples as well; it’s all up to you!)
1/2 cup to 3/4 cup brown sugar (I prefer my pudding slightly less sweet; adjust the amount as you prefer)
Warm milk until just before it starts to bubble. Cut bread into rough 1″ squares. Place in a 9 x 9 inch glass dish. In a separate bowl, whisk milk, vanilla, cinnamon, and brown sugar together. Pour this mixture over bread squares and sprinkle raisins on top. Use a fork to press down the bread to make sure the bread soaks up the milk and egg mixture. Bake for 40 minutes at 180 C or 350 F or Gas Mark 4.
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