Monday, 30 March 2015

#InstaRecipes - Hot cross bun, pear & chocolate bread & butter pudding

Instagram has become my go to place for posting quick pictures of the things I'm creating, making, cooking and eating, and I've started a little thread I'm calling #InstaRecipes where some of my easy recipe ideas can be found.

You can find me at @GenevieveEats on Instagram, Twitter, Pinterest and at GenevieveEatsTV on YouTube.

Todays little #InstaRecipe was created on behalf of Sheila Dillon and the Radio 4 Food Programme who are coming round to my house any minute to record a show on the pleasures of the humble egg. As the author of A Good Egg, I'm chuffed to bits to have the legendary Sheila come and have a look at my girls, Petal, Pearl & Tilly and to try out some of my egg recipes.

This easy recipe was inspired by a pack of slightly stale hot cross buns (the result of one of those buy one get one free offers we're all suckers for) and I thought I'd make a seasonal Easter take on the legendary leftovers pudding.

Without further ado - here's the recipe, for the photos - all snapped on my iPhone - I was ably assisted by young Eve, aged 7, and its her small paws you can see.

You need - 5 hot cross buns, butter for spreading, 2 juicy pears, a bar of dark chocolate, broken into pieces, 4 eggs, 400ml milk, a little extra nutmeg & cinnamon, a tablespoon of demerara sugar

Here's what to do

  • Grab your ingredients and turn the oven on to heat up (180C / 160C fan / gas 4)




  • Slice the buns downwards, so that each is cut into about 5 one centimetre thick pieces. Butter each slice - be generous, the butter will add a richness that all puddings deserve (and it means you can happily just use milk in the pudding, no need for the addition of cream too) and layer into a deep baking dish






  • Peel, core and cut the pears into wedges, tuck between the hot cross bun slices. Tuck in the broken up chocolate pieces.





  • Crack the eggs into a jug and top up with 400ml milk. Spinkle over a little more ground cinnamon and grate on some nutmeg. Add as much or as little as you like.





  • Lightly whisk it together with a fork and pour over the pudding


 


  • Go slowly with the pouring so the egg mixture has time to settle rather through the buns, chocolate and fruit. Sprinkle the top with demerara sugar for a delicious crunch. 



  • Bake in the hot oven for about 30-35 minutes. Check the pudding after about 25 minutes - if the top is getting a little too dark, loosely cover with foil to finish cooking. It is done when the custard has set but still has a slight wobble. Serve warm from the oven





Friday, 9 January 2015

A Friday cheer-me-up pudding

The weathers dreadful, the sky somehow feels way too low to be comfortable, and the news coming out of France over the last 48 hours is frankly appalling. Its difficult to know how to make anything better today. And so I do the thing I feel like I am best at, I cook. It helps, if only a little. Very few words are forthcoming, the wind has turned my brain to utter mush. I have nothing sensible or profound to say about food or life or terrorism or politics that will be helpful so I don't intend to try.

So just a straightforward recipe from my archive - a simple Eve's Pudding. Something I know is a comfort pud for me, and maybe for others. Its super easy, its got plenty fruit in it so may just count as one of your 5-a-day, but it will be eaten tonight (on the sofa, in front of the fire) with a puddle of full fat bring-it-on double cream. Never has a January day felt like it needed it more.

[taken from A Good Egg]




EVE’S PUDDING
For the sponge
120g golden caster sugar 120g unsalted butter 120g self-raising flour
2 eggs

3 tbsp milk
1 tbsp Demerara sugar (optional, but gives a lovely, slightly crunchy top)
For the filling
800g Bramley apples (about 3–4 medium) 50g golden caster sugar
1/2 lemon
A little butter, for greasing



Preheat the oven to 180°C/Gas 4. Lightly grease an ovenproof dish. Peel and core the apples, then slice thinly, no thicker than a pound coin. Scatter half in an even layer over the base of the dish. Sprinkle over about half the sugar and squeeze over a little lemon juice.
Add the remaining apple, the rest of sugar and another squeeze of lemon. Set aside while you make the sponge. The sponge couldn’t be easier. Simply put all the ingredients (except the Demerara sugar) into a food processor and whizz until evenly combined. An electric whisk or food mixer would be a good alternative. You are looking for a batter that drops easily from a spoon. Spread the batter evenly over the apples and sprinkle over the Demerara sugar.
Bake for around 45 minutes until deep golden brown. Pierce with a skewer to test. The apple should be soft and the cake cooked. Best served warm rather than hot, with cream or custard.