Recipe for luxurious bread & butter pudding.

There are always opportunities to make bread & butter pudding in this household. Since it’s just the two of us, we almost always have more than half a loaf of near expiring bread in our kitchen.

Bread & butter pudding is easy to make and so delicious in spite of the minimal effort involved. I love it!

# – Luxurious bread & butter pudding.

I’ve posted a bread & butter pudding recipe before, but this is quite different. Like the title of this post, it’s a lot more luxurious and tastes rightly so ;)

The ingredients:

  • 300ml of milk
  • 1 vanilla pod (or 1 teaspoon of vanilla essence)
  • 40 grams of demerara sugar (or ordinary granulated sugar)
  • 8 slices of white bread
  • A handful of raisins
  • 50 grams of butter
  • 3 eggs
  • 150 ml of whipping cream
  • 3 tablespoon of apricot jam
  • A handful of sliced almonds
  • # – Throw in the sugar, vanilla seeds from as well its pod into a saucepan on medium heat. Pour the milk in.

    # – Stir until the mixture is almost boiling and the sugar has dissolved. Turn off the heat.

    # – Set the mixture aside to cool while you continue with other tasks.

    # – Cut the bread slices across into triangular shapes.

    # – Butter the bread. You can butter both front & back if you’re hardcore like that.

    # – Arrange the bread slices in a baking tin, like this.

    # – Then sprinkle a handful of raisins all over the bread slices.

    # – In the meantime, break the eggs into the whipping cream.

    # – Beat until combined.

    # – Then pour in the milk mixture prepared earlier into the egg mixture. Make sure the vanilla pod has been removed. Stir.

    # – Next, pour the mixture all over the bread. Set aside for 30 minutes to allow the bread to absorb all the milky, creamy goodness.

    # – Put the baking tin into a larger tin filled half way up with water and stick them into a preheated oven at 170 degrees celcius for 45 minutes or until set. You are essentially steaming and baking at the same time with this method.

    # – When done, brush apricot jam all over the crust to glaze.

    # – Then sprinkle a handful of almond slices all over the top.

    # – Stick it under the grill for 10 minutes to brown (top rack of oven, on grill mode).

    # – Luxurious bread & butter pudding, DONE!

    # – Serve with more whipping cream, ice cream or custard sauce.

    # – Yummy!

    Soft & creamy in the middle with a crispy, fruity crust. This recipe is enough for 4 but we hoovered everything up in a matter of minutes, just the two of us.

    What better way to make use of stale bread? Have fun baking!

    The brownie pudding cake recipe.

    It’s called brownie pudding cake because it’s basically 2 desserts in one. How? During baking, it separates into brownie on top of a silky chocolate pudding.

    # – The brownie pudding cake.

    This took me about 5 minutes to prepare. I’m serious. 5 MINUTES! Just mix everything up and then stick it in the oven for 30 minutes.

    Ingredients A:

    • 120 grams of flour
    • 60 grams of cocoa powder
    • 60 grams of granulated sugar
    • 2 teaspoon of baking powder
    • 1 teaspoon of salt

    Ingredients B:

    • 100 ml of olive oil
    • 100 ml of milk
    • 1 teaspoon of vanilla essence

    Ingredients C:

    • 60 grams of brown sugar
    • 20 grams of cocoa powder

    Ingredient D:

    • 200 ml of boiling water

    # – First, mix Ingredients A together in a mixing bowl.

    # – Next, mix together Ingredients B in a pitcher.

    # – Next, pour Ingredients B into Ingredients A.

    # – Mix it up till just combined with a wooden spoon.

    # – Like this…

    # – Pour the mixture into an 8″ cake tin. Combine Ingredients C and sprinkle it all over the top.

    # – Then, pour the boiling hot water over.

    # – Stick it into a preheated oven at 180 degrees celcius for 30 minutes.

    # – Serve immediately with a dollop of vanilla ice cream :)

    Sticky, chocolatey and moist with it’s own sauce! It’s crazy how fast it took me to make this!

    I whipped it up right after setting the dinner table, stuck it in the oven and had a pleasant dinner while it baked. Absolutely perfect if you’re pressed for time and don’t know what to make for dessert.

    I admit, it’s not the most beautiful thing to look at…but hey, if your guests asked, just say you’re going for a rustic look :D

    Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce recipe.

    The original recipe of this dessert came from my new recipe book, “A Year of Desserts – 365 Delicious Step by Step Recipes”. I love that book as each and every recipe in there is very different and the amount of desserts in there is just mind boggling!

    # – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce.

    Anyway, I made a lot of changes to the original recipe. I guess sometimes you just got to make do with what you’ve got in your pantry and improvise. I substituted cranberries with dried mixed fruits, butter instead of margarine and demerara sugar instead of muscovado.

    # – The original recipe.

    Not to mention, I totally changed the chocolate sauce from an original honeyed chocolate syrup to a naughty vodka infused one ;)

    For the pudding:

    • 115 grams of demerara sugar (you can use brown sugar too)
    • 75 grams of dried mixed fruits
    • 1 eating apple, peeled and chopped
    • 115 grams of butter
    • 75 grams of flour
    • 2 eggs
    • 1/2 teaspoon of baking powder
    • 3 tablespoons of cocoa powder

    For the chocolate sauce:

    • 100 grams of dark chocolates (minimum 60%), broken into squares
    • 2 tablespoons of honey
    • 1 tablespoon of butter
    • 1/2 teaspoon of vanilla essence
    • 3 tablespoons of vodka

    # – First, mix the dried fruits and chopped apples together. Set aside.

    # – Then, grease 4 ramekins or pudding bowls with butter.

    # – Coat the inside of the ramekins with demarara sugar. Keep the rest of the sugar.

    # – This is how the ramekins look like.

    # – Divide the mixed fruits into each ramekin. Keep chilled in the fridge.

    # – In a mixing bowl, throw in the rest of the demerara sugar, flour, butter, cocoa powder, baking powder and eggs.

    # – Beat until everything’s combined.

    I would like to mention that at this point, if you can help it, don’t taste the cake batter. Because if you did, you would find it extremely difficult to stop.

    Don’t say I didn’t warn you!

    # – Spoon the batter into each ramekin.

    # – As the batter is quite thick, tap the ramekins gently to make sure the batter seeps all the way to the bottom of the ramekin.

    # – Cover each ramekin with 2 layers of foil and stick it in the steamer for 45 minutes.

    In the meantime, it’s time to make the chocolate sauce….

    # – Put the chocolate, butter, vanilla essence, honey and vodka in a microwave safe bowl and nuke it for 1 minute on medium high.

    # – Stir till the sauce is smooth and glossy. If you don’t have a microwave, you can melt the ingedients in a bowl suspended over a pot of boiling water.

    # – 45 minutes later, run a knife along the edge of the pudding and turn it out onto a plate.

    # – Serve with the vodka infused chocolate sauce.

    # – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce, DONE!

    The chocolate pudding is moist & fluffy but deliciously balanced by the sharpness of the fruits. Perfect for chocolate lovers, the decadent vodka-infused chocolate sauce makes the pudding even richer.

    Hope you like this recipe, happy steaming!