Just delicious, easy to make and always a crowd-pleaser, this bread and butter pudding recipe is given extra goodness with luscious Beerenberg Caramelised Fig jam and tastes even better cold the next day! You could make this easy dessert as one big pudding if you prefer, but the individual ones are a nice change and make serving much easier.
Preparation time: 15 minutes. Cooking time: 25 minutes
1/3 cup caster sugar
1 cup milk
1 cup cream
1 tsp vanilla paste
8 thick slices fruit loaf (sourdough is ideal)
30g butter, softened
Beerenberg Caramelised Fig Jam
1/2 cup golden caster sugar
1. Preheat oven to 180C and line a 12-cup capacity muffin tin with paper cases. Whisk the eggs, sugar, milk, cream and vanilla together and set aside for a moment.
2. Spread each slice of fruit loaf with butter then the jam and cut into three long soldiers. Cut these in half. Divide these bread pieces between the muffin cases then pour over the custard mixture, pressing the slices down so each one is fully immersed. Either cover with plastic and leave in the fridge until ready to bake or sprinkle with the golden caster sugar, then place in the oven for 25 minutes or until the puddings are just beginning to colour and most of the liquid has been baked into the loaf.
What’s your favourite easy dessert?
Scones, slices…who doesn’t have a soft spot for good old-fashioned treats like nana used to make? 80-year-old Merle Parrish’s gorgeous second cookbook, Merle’s Country Show Baking and Other Favourites, is packed with nostalgic favourites and classic baking recipes, like these easy madeleines. The much-loved MasterChef guest – who has been baking competitively from the age of 7 and is now a CWA judge herself – shares her secrets to baking with confidence without all that intimidating chef speak!
These delicate French butter cakes are lovely to serve as part of a morning or afternoon tea, fresh out of the oven.
From Merle’s Country Show Baking and Other Favourites Copyright © Merle Parrish 2013 Reprinted by Permission of Random House Australia All Rights Reserved RRP $39.95 by Ebury Illustrated. Available now from bookstores and online retailers.
Preparation time: 10 minutes
Cooking time: 8 minutes
plain flour, to dust tin
1/4 cup caster sugar
1 tsp vanilla essence
1/2 cup plain flour
1/2 tsp baking powder
90g butter, melted and cooled
icing sugar, to dust
1. Preheat the oven to moderate (180C). Lightly grease a 12-hole madeleine tin (see note) and dust lightly with flour. Shake out the excess.
2. Using electric beaters, beat the egg, caster sugar and vanilla together for 2 minutes, until pale, frothy and increased in volume.
3. Sift the flour and baking powder together and gently fold into the egg mixture. Add the melted butter, and fold to combine.
4. Spoon the batter evenly into the prepared tin. Bake for 8 minutes or until puffed and firm to a gentle touch. Stand in the tin for 3 minutes, then turn out onto a wire rack to cool completely. Dust lightly with icing sugar to serve.
What’s your favourite old-fashioned baking recipe?
This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.
Preparation time: 20 minutes
Cooking time: 50-60 minutes
100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate
1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt
1. Preheat oven to 180°C.
2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.
3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.
4. Add orange juice and zest to egg mixture.
5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.
6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.
7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.
8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.
1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.
2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.
Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.
What are you baking this weekend?