Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts

Wednesday, September 28, 2011

Butter Bread Pudding

Few days ago, don't know what got into me,zzzz..... I bought lots of bread...lol.I went to shopping mall...I grabbed  some bread, I went to market also grabbed some..... We cannot finish it all and my kids get bored with all these breads.So , I dumped all the nearly expire date bread into my fridge.....until........the idea of making bread pudding comes up.
I googled around and found this recipe.
This Butter Bread Pudding quite easy to make and taste delicious too. I also reduced the amount of sugar in the recipe.
Here's the recipe from yani , that I had change a bit.
Ingredients:
For Caramel:
1/2 cup sugar
2 tbsp water
2 tbsp warm water

For Pudding:
2 pieces of bread ( I used 6 pieces)
some butter

4 eggs
600 ml fresh milk
8 tbsp caster sugar ( I used 6 tbsp)
1 tsp vanilla essence
some raisins

Method:
Pre heat oven at 180C.
Spread butter over bread slices.Toast it for 5 minutes.Cut it into small pieces,or can just tear it.Set aside.
Brush ramekins with some butter.

For Caramel:
Cook sugar and water until it becomes thick and slightly brown.
Add the warm water, then pour it into greased ramekins.

For Pudding:
Mix eggs,sugar vanilla essence and milk, stir till well combine.
Strain the mixture.

To Assemble;
Arrange the pieces of toasted bread into the ramekins.
Sprinkle with raisins.
Pour in the egg mixture. 
Bake in pre heated oven in water bath for 40 minutes, or until the top springs back when lightly tapped.
Turn out the bread pudding on to a serving plate. Serve.

Greased ramekins.
Added caramel.Do not pour too much, otherwise it'll be so sweet.
Ready to bake.
Baked Bread Puding.
Turn out the bread pudding on to a plate and serve. yum yum!


Monday, August 15, 2011

Butterscotch and Hazelnut Pudding

I saw Zoe and Lena made this yummy dessert. Then Anncoo also made this dessert..Hmm....must be very delicious, so I must try it.
Yes, indeed , it's very yummy, especially the sauce. I made this pudding twice...hehehe.
The first attempt, I replace the single cream from butterscotch sauce to whipping cream.I get a thick sauce.
The second attempt, I replace the single cream from butterscotch sauce to evaporated milk,get a thinner sauce, and the taste just like condensed milk.
Both are delicious, but I preferred the 1st attempt.Using whipping cream gives very nice aroma and I love it.
Why don't I use single/pouring cream? Simply because, I still had my left over whipping cream and evaporated milk in my fridge, so,don't waste....lols

Here's the recipe I coppied from AnncooLena  and Zoe

Basic pudding mixture:
75 gm butter
58 gm brown sugar
1 egg
1/2 tsp vanilla extract
113 gm all purpose flour
1 tsp baking powder
125 ml milk
25 gm ground hazelnut

Butterscotch sauce:
80 gm brown sugar
30 gm butter
125 ml single/pouring cream

Method:
Preheat oven to 170 C.
To make butterscotch sauce:
Place the butter, sugar an cream in a saucepan over low heat and stir until sugar is dissolved.
Increased heat to high and bring to boil, stirring occasionally about 3 minutes until thickened.
Pour into 4-5 ramekins and refrigerate.( I made 7 small ramekins).

To make hazelnut pudding mixture:
Sift the flour and baking powder.
Place butter, sugar, egg, vanilla, sifted flour,  baking powder, ground hazelnut, and milk in a mixing bowl and beat till well in combined at medium speed.
Divide the mixture between the ramekins.
Place pudding in water bath.
Cover the tray with 2 sheets of aluminium foil and bake for 45 minutes or until puddings are springy to touch.
Dust with icing sugar on the pudding or turn out the pudding on to a serving plate.Best eaten warm.

Kitchen note:
If using baking dish, please adjust baking time to 1hr 5 mins - 1 hr 10 mins.