Please make my day & grab my badge

Family Farm Holidays Cornwall

Coombe Mill

"Tales from the farmers wife" shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all. 

Please vote

MAD Blog Awards

I'd be proud to have your vote

BritMums Live! 2014
Follow on Bloglovin

Grab the badge & join the linky for outdoor fun Sat - Thurs

Country Kids from Coombe Mill Family Farm Holidays Cornwall

Rockfish

Cool British wellie boots. Ladies high quality natural rubber. Handmade with every attention to detail. These wellies just don't look great, they are highly durable and super comfy underfoot.

I'm proud to be a

Activity Toys Direct

Official Forest Blogger

”Official

Thank you: Family Fun 2013 Business 2012

MAD Blog Awards
MAD Blog Awards

Thank You!

NOMINATE ME BiB 2013 SOCIALMEDIA NOMINATE ME BiB 2013 LIFESTYLE

Best Family Friendly Travel Destination

Loved By Parents Winner Best Family Friendly Travel Destination

Best Family Friendly Accomodation

Loved By Parents Winner Best Family Accomodation

UK Self Catering Holidays

Mumsnet Best Self Catering Holidays

  Mumsnet Best

Loved By Parents Runner Up Blogger fo the Year 2012

Coombe Mill Holidays SBS Winner 2011

SBS Winner

Coombe Mill Holidays Winner 12.6.13

Blogger of the year runner up 2011

I am a

Tots100 Best Blog Posts by Parent Blogs
Tots100 Top Bloggers on Twitter
Tots100
Tots100 Top Travel Blogs
TOTS100 - UK Parent Blogs
TOTS100
Page Rank
Ebuzzing - Top Blogs Ebuzzing - Top Blogs - Parenting

Follow Coombe Mill

Coombe Mill Kids Perspective

Kids Perspective from Coombe Mill Family Farm Holidays Cornwall

Kids Perspective from Coombe Mill Family Farm Holidays Cornwall

Spring Carnival

Spring Carnival

Month List

Recent Posts

15% discount at Mai Tui with Coombe Mill
mumsnet
Love All Blogs

advert

50 Shades of Bread 'n' Butter Pud

by CoombeMill 14 September 2012 11:43

Pudding with a wow factor

Is Vanilla Dull?Wow pudding  in 50 shades!

Vanilla Bread and Butter Pudding, a classic pudding I was brought up on. I make it regularly here on the farm as part of my Coombe Cuisine range for our guests. It freezes well which is a vital factor in my pudding choices as it is all self service from my large shop freezer. Classic vanilla is not be labelled as 'boring', made well it is divine, however I have been experimenting with more exciting combinations and am rather pleased with the results.

 

Marmalade Bread 'n' Butter Pudding

This is a simple twist to the basic recipe that adds a citrus burst for a more refreshing taste.

Ingredients

Sliced white loaf, crusts removedBread 'n' Butter ingredients

Butter, softened

Caster or granulated sugar

Tin of evaporated milk

Whole milk

2 eggs

Jar of good quality marmalade

Raisins

Vanilla essence

Dash of (Grand Marnier) The over 18s only version!

Method

Butter up triangles of bread being lavish with the butter

Place butter side down in a buttered dish

Plop blobs of butter onto the triangles

Bread 'n' butter basics 

Add liberal blobs of marmalade and a good scattering of raisins

Sprinkle over sugar coating evenly

Repeat these layers of bread and filling finishing on a filling layer

Marmalade layering

Whisk together the eggs, a good teaspoon of vanilla essence, half a 410g tin of evaporated milk and about 150ml of whole milk and a tablespoon of Grand Marnier if liked.

Pour over the layered pudding soaking each slice of bread.

Leave to stand for a few minutes to soak up the bread before placing in an oven at 180degrees for about 1/2 hour.

 

Finishing stages of Marmalade bread'n'butter pudding  

To Serve

Serve warm with cream or ice cream or make 2 at a time and freeze one for another time.  They can be defrosted and then heated in an oven or microwave, though I would cover loosely with foil in the oven when reheating to ensure the top doesn't burn.

For dinner parties I like to use little individual pots just because they present so well like this and there is no danger of losing the finished effect when dishing up!

 

Marmalade Bread and Butter Pudding

50 shades of Bread 'n' butter fillings...........

OK no prizes for guessing what I am in the middle of reading, but the title did fit rather well.

Blackberry and Kirsch

A simple change that results in a totally different tasting pudding! Substitute raisins for blackberries and Kirsch for Grand Marnier. This is one of my favourite uses of our ample blackberry store yet! To serve I used by Blackberry ice cream with clotted cream and raspberry coulis (watered down raspberry jam)

 

Blackberry bread'n'butter pudding

 

Banana and Pecan

For this I simply replaced the raisins with sliced banana and chopped peacan nuts and used brown sugar in place of white. This is for those with a really sweet tooth!

 

banana and Pecan bread'n'butter pudding

Indulgent Chocolate 

Here chocolate chunks replace the raisins and the buttered bread is spread with hazelnut chocolate spread too. I then add a couple of spoonfuls of cocoa to the egg and milk mix.

This one I have made before and it always receives an mmm, when I serve it. There is only one thing to remember: throw caution to the wind and be generous with the chocolate! 

To serve, I drizzle chocolate sauce and cream onto the plate with vanilla ice cream balls. The chololate sauce is just chocolate hazelnut spread with a little hot water!

Chocolate bread'n'butter pudding

Caramel (Baileys) Latte

Make as regular vanilla adding fudge pieces and cookie chunks in place of the raisins and a small espresso measure of coffee to the egg and milk mix. If you are feeling indulgent then a good tablespoon of Baileys in the sauce is delicious too!

The preparation:

Caramel Latte Bread'n'butter pudding preparation

  Ready to enjoy!

Caramel Latte Bread'n'butter pudding

 

OK so I tried 5 not 50, can anyone help me with some other wicked combinations?

I am linking to Helen over at The Crazy Kitchen for her Friday photo linky. Why not pop over and see what others have been cooking.

 

The Crazy Kitchen
blog comments powered by Disqus