Buttering your toast.

[Patricia]

Originally Posted by zelda_pinwheel

hm, now i'm wondering what bread pudding is like. it sounds like christmas pudding, is it ? do they hide prizes in it ?

There are two main versions of bread pudding; though many variants:

1. Bread and butter pudding. Butter slices of stale bread and layer them in a baking dish with some sugar and raisins. Add some cinnamon and/or mixed spice if you like. Then beat up an egg or two with some milk and pour this over the contents of the dish, until it reaches the top layer of bread in the baking dish. Bake for about 40 minutes, or until well-browned in a medium oven.

2. Bread pudding. Make stale bread into crumbs. Add raisins, sugar, spices in whatever proportions please you (or whatevever Granny's recipe dictates). Some people even add lemon rind or vanilla. Mix with milk and beaten egg. Either put the slurry into a well-greased pudding basin and steam for an hour or two, or put it into a well-greased baking dish and bake in a medium oven till well-browned. (About 180C for 45 minutes in my oven.)

These recipes actually taste better than the instructions might suggest. I like them occasionally with either brown bread or malt loaf.

[zelda_pinwheel]

Originally Posted by ShortNCuddlyAm

Bread pudding is gorgeous! Especially the corners. Especially when there's enough sugar on top for it to be crunchy.

It looks something like this:


The best I have ever tasted was from a seafront kiosk in Ramsgate over 2 decades ago, but I've had some pretty good stuff elsewhere!

Wiki linky: http://en.wikipedia.org/wiki/Bread_pudding

pfff. i think i've had that in fact. bakers make it sometimes to use up day old bread. it's a good snack when you're starving !

Originally Posted by ShortNCuddlyAm

No idea

You missed toad-in-the-hole as a crazy name

don't you also make something you call "bubble and squeak" ?

(so what is toad in the hole, exactly ?)

They're sort-of like a more bun-like fruit danish pastry with icing on top.

Wiki (again ) suggests there's nothing to link Belgian Buns with Belgium, but the Belgians do make something similar called couque suisse http://en.wikipedia.org/wiki/Belgian_bun

hm, raisins and a glazed cherry... feeling somewhat less intrigued. i can get plenty of raisins in a pain aux raisins, and i'm not really a fan of glazed cherries...

[zelda_pinwheel]

Originally Posted by Patricia

There are two main versions of bread pudding; though many variants:

1. Bread and butter pudding. Butter slices of stale bread and layer them in a baking dish with some sugar and raisins. Add some cinnamon and/or mixed spice if you like. Then beat up an egg or two with some milk and pour this over the contents of the dish, until it reaches the top layer of bread in the baking dish. Bake for about 40 minutes, or until well-browned in a medium oven.

2. Bread pudding. Make stale bread into crumbs. Add raisins, sugar, spices in whatever proportions please you (or whatevever Granny's recipe dictates). Some people even add lemon rind or vanilla. Mix with milk and beaten egg. Either put the slurry into a well-greased pudding basin and steam for an hour or two, or put it into a well-greased baking dish and bake in a medium oven till well-browned. (About 180C for 45 minutes in my oven.)

These recipes actually taste better than the instructions might suggest. I like them occasionally with either brown bread or malt loaf.

hm. i'm tempted to try those. of course, the obvious problem is that i rarely (... never...) have stale bread in sufficient quantities. how long do you think i could keep a few stale ends of loaves ? not long enough to accumulate enough of them for a pudding, probably. *sigh*

[Peverel]

Originally Posted by Patricia

There are two main versions of bread pudding; though many variants:

1. Bread and butter pudding. Butter slices of stale bread and layer them in a baking dish with some sugar and raisins. Add some cinnamon and/or mixed spice if you like. Then beat up an egg or two with some milk and pour this over the contents of the dish, until it reaches the top layer of bread in the baking dish. Bake for about 40 minutes, or until well-browned in a medium oven.
2. Bread pudding. Make stale bread into crumbs. Add raisins, sugar, spices in whatever proportions please you (or whatevever Granny's recipe dictates). Some people even add lemon rind or vanilla. Mix with milk and beaten egg. Either put the slurry into a well-greased pudding basin and steam for an hour or two, or put it into a well-greased baking dish and bake in a medium oven till well-browned. (About 180C for 45 minutes in my oven.)

These recipes actually taste better than the instructions might suggest. I like them occasionally with either brown bread or malt loaf.

Totally yummy and a personal favorite - Darn this diet to hell and back!!!!!

[ShortNCuddlyAm]

Originally Posted by zelda_pinwheel

pfff. i think i've had that in fact. bakers make it sometimes to use up day old bread. it's a good snack when you're starving !

Definitely - it's very, very filling!

don't you also make something you call "bubble and squeak" ?

Forgot about that! Mashed spuds and cabbage

(so what is toad in the hole, exactly ?)

Sausage cooked in a Yorkshire Pudding - you add the sausage to the batter (it's more like pancake batter than deep frying batter) and bake - the Yorkshire Pudding rises all around the sausages, and you then fill it with gravy (in my case, I use Cauldron foods tofu sausages and onion gravy )

hm, raisins and a glazed cherry... feeling somewhat less intrigued. i can get plenty of raisins in a pain aux raisins, and i'm not really a fan of glazed cherries...

I never eat the glazed cherry - I pick it off! (Really don't like the things.)

It's more filling than a pain au raisin (which I also like, so long as it hasn't been over-glazed - some UK bakers seem to smother the things in apricot glaze to the point there's more glaze than pastry)

[Bilbo1967]

Bread and Butter Pudding is one of my favourites - yum, yum.

I recall a couple of years ago that I ordered bread and butter pudding three times in a week in restaurants whilst on holiday and it wasn't actually available any of those times. When we came back from holiday we went for Sunday lunch at a local pub. This pub had a desert display and there, proud and centre, was a huge bread and butter pudding. On ordering it for desert, however, I was told that it was for a coach party that was arriving and that I couldn't have any!! Thwarted again!!

The happy ending is that my rather wonderful wife made me bread and butter pudding the next night she felt so sorry for me.

[zelda_pinwheel]

Originally Posted by Peverel

Totally yummy and a personal favorite - Darn this diet to hell and back!!!!!

simultaneously frustrated and relieved that i will probably never have enough stale bread for a pudding. trying to lose a kilo or two.

Originally Posted by ShortNCuddlyAm

Forgot about that! Mashed spuds and cabbage

Sausage cooked in a Yorkshire Pudding - you add the sausage to the batter (it's more like pancake batter than deep frying batter) and bake - the Yorkshire Pudding rises all around the sausages, and you then fill it with gravy (in my case, I use Cauldron foods tofu sausages and onion gravy )

see, this is why britain has the reputaion for eating odd things ! although i admit i'm intrigued by these dishes, mainly because of their unutterably silly names. it makes me want to spend a few days in the uk eating outlandishly named food, for the sociological value, and to be able to say i have.

I never eat the glazed cherry - I pick it off! (Really don't like the things.)

me too !

It's more filling than a pain au raisin (which I also like, so long as it hasn't been over-glazed - some UK bakers seem to smother the things in apricot glaze to the point there's more glaze than pastry)

apricot glaze ?? pain aux raisins : i'm pretty sure yer doing it wrong ! (it should be crème pattissière !)

[ShortNCuddlyAm]

Originally Posted by zelda_pinwheel

apricot glaze ?? :inquisit pain aux raisins : i'm pretty sure yer doing it wrong ! (it should be crème pattissière !)

Aha! Thank you! The best ones I've tried have had creme pattissiere, but some are swamped in an apricot glaze. On the other hand, these tend to be from places whose idea of a pain au chocolat is a stale croissant filled and topped with greasy cooking chocolate :shudders:

[zelda_pinwheel]

Originally Posted by ShortNCuddlyAm

Aha! Thank you! The best ones I've tried have had creme pattissiere, but some are swamped in an apricot glaze. On the other hand, these tend to be from places whose idea of a pain au chocolat is a stale croissant filled and topped with greasy cooking chocolate :shudders:

ouch !

[Bilbo1967]

Originally Posted by zelda_pinwheel

you brits and your crazy names ! "gypsy toast", "Poor knights of Windsor"... where on earth do you come up with them ?

If we're talking odd food names, let's not forget Spotted Dick!

[zelda_pinwheel]

Originally Posted by Bilbo1967

If we're talking odd food names, let's not forget Spotted Dick!

what is *that* ???

[Patricia]

Originally Posted by zelda_pinwheel

what is *that* ???

A steamed pudding, liberally dotted with raisins, sultanas or currants. Yes, non-British people always snigger.

[Bilbo1967]

Originally Posted by zelda_pinwheel

what is *that* ???

Steamed pudding with raisins (or currants). Very traditional English pudding. Recipe below:

285g (10oz) Self-Raising Flour
150g (5oz) Shredded Suet
150ml (¼ pint) Milk
110-160g (4-6oz) Currants or Raisins
85g (3oz) Castor Sugar
1 Lemon, zest only, finely grated
Pinch Salt

Mix all of the dry ingredients, including the grated lemon zest, together thoroughly
Add enough milk to produce a soft dough.
Turn out onto a floured surface.
Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter.
Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter.
Wrap loosely but securely, leaving enough space for it to rise.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1½ to 2 hours.
Serve cut into thck slices with hot custard.

[zelda_pinwheel]

i'm sniggering now.

thanks for the recipe. too labour-intensive for me, but i'm glad to know anyway ! for my culture, you understand.

[LazyScot]

Originally Posted by Bilbo1967

If we're talking odd food names, let's not forget Spotted Dick!

That remind's me. Hey, Am......