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This is a "custom-made' birthday cake. The cake base is a layer of crushed oreo cookies. The filling is just a mixture of fresh mangoes, passion fruits and non-fat yogurt. I had to add some gelatin powder to help it set. The cake is topped with chunks of mangoes, strawberries and blueberries. A rather odd combination, but, it tastes really refreshing, full of fruity flavours...sweet, juicy, with a slight tang. Our family of four wolfed down the entire cake in one setting (^o^)
Full story at my blog.
Today I remembered I had raisin bread in the freezer. I looked up bread pudding on the internet. I chose Thomas Jefferson`s favorite, with a few variations. I added pecans. The topping is whipped non-fat milk
To make two large-ish puddings:
1 orange
3 baby carrots
1tbsp mixed spice
175g dark muscovado sugar
50g toasted pecans
150g chopped dates
150g chopped prunes
150g raisins
150g currants
150g sultanas
3 eggs
175g butter
4 slices crustless white bread
75g blanched almonds, flaked
75g self-raising flour
100ml guinness
100ml grand marnier
some string
foil
two pudding basins
two large pans with lids (to make bain-maries)
Fancy desserts are all well and good, but I like a good homey dish like a good bread pudding, too.
As with the cheesecake, I was shooting to take advantage of the light in my dining room. Natural window light on the left, with a white reflector right to fill a bit.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/4s @ ƒ/4.8, ISO100. Color finishing and cropping in Aperture.
Ingredients
4 c. stale Portuguese sweet bread, cut into cubes and dried in a warm oven
15 oz. pumpkin puree
2 c. milk
4 eggs
1 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 tbl. bourbon
butter
6 oz. white chocolate (I used chunks chopped from a bar)
1/2 c. slivered almonds
Directions
Preheat your oven to 350°F.
Butter the bottom and sides of a 2 qt. casserole (or a 9"x13" pan).
Combine the pumpkin puree, milk, sugar eggs, brown sugar, spices, and bourbon, and whisk to combine. Fold in the bread cubes, white chocolate, and all but 1 tbl. of the slivered almonds, and put into the casserole. Let sit for 15-20 minutes to allow the bread time to absorb the liquid.
Bake 40-45 minutes, until set. About 10 minutes before done baking, sprinkle on the reserved almonds.
I served this with some salted duck fat caramel sauce.
If you can’t find Portuguese Sweet Bread, a good challah works well, although you might want to up the sugar quantity by another 1/4 c. or so.
Recipe at Bake and Shake.
Really simple, really clear in terms of flavor (all vanilla) and really comforting. I might try it again in a few months, and lighten the pudding by mixing in some whipped cream before layering.
„Melon Jelly-Pudding Incarnation“. Mood of the day.
Dedicated to my friend, who feels the same. 😊
Selfportrait, March 31, 2020.
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This photo can be beautifully printed here:
Pudding was eaten, everyone was happy..... apart from this one last little Cherry that nobody wanted.
The toy/decoration knitting pattern, designed by Amanda Berry, is available for free from Ravelry (Christmas Pudding Bauble)