All posts tagged: pudding

Recipes for Easter

From ages 9 to 18, I attended Catholic schools. I wasn’t a “Catholic school-girl”, but I was a “Catholic-school, girl”. Easter is a big deal for Catholics. Bigger than Christmas. I understand the ins and outs of Easter, I attended Easter mass and observed Lent for all my pre-teen and teenage years. But at the end of the day, for non-religious people like myself, Easter is a couple days off work, a whole lot of chocolate, hot cross buns and some feasting. Have you got any eating or cooking plans this Easter? Here in New Zealand it’s autumn and no doubt there will be many families firing up the barbecue for one final pow wow before winter. Here’s a round up some of my recipes for Easter. I’ve included lamb, hot cross buns, eggs, more eggs and a carrot cake just for the Easter bunny. Most of them teeter on the fence between sweet and savoury. Enjoy! Hot Cross Buns with Custard and Cognac (bread and butter pudding) A decadent version of bread and butter pudding using hot cross buns. Use traditional sultana …

Hot Cross Buns with Custard and Cognac

  I’m not much of a baker so we feast on store-bought hot cross buns every Easter. No shame. If you’re itching for something a little fancy this Easter, I recommend trying this version of bread and butter pudding. This recipe serves six adults (or two giant gluttons with regret). Bread & Butter Pudding Hot Cross Buns with Custard and Cognac (adapted from jamieoliver.com) Serves 6 Ingredients 2 cups milk 2 cups cream 1 vanilla pod or 1/4 teaspoon vanilla paste 4 eggs 3/4 cups white sugar 6 hot cross buns, cut in half and smeared with butter butter for buns 1 handful of sultanas soaked in 2 tablespoons Cognac overnight 1 tablespoon Cognac Icing sugar for dusting 1-2 cups cream for serving Preparation Pre-heat oven to 170°C / 325°F. In a large pot, bring the milk and cream to just before simmering point. Cut the vanilla pod in half and scrape out the seeds into the pan. In a bowl, whisk the eggs with sugar until pale, then pour egg and sugar mix into the …

Salad, pie and pudding

Easy mid week 2 course dinner. This is the second Maketu Pie I’ve had and like the mussel pie, this smoked fish pie is flavoursome without being too salty. Salad Lay down a handful of spinach leaves, top with 2 slices of peppered havarti and 2 sundried tomatoes. Drizzle with french dressing. Pie Unwrap a Maketu smoked fish pie. Bake for 30 minutes at 180°C. Pudding Pear Pudding: Melt 2 tablespoons of butter with 1 cup of milk. Sift 1 cup of self raising flour and about half a teaspoon of cinnamon, mix with half a cup of sugar. Mix liquid with flour. Beat in 1 egg. Pour into 2 buttered ramekins. Slice 1 ripe pear and arrange in a circle on top of batter. Sprinkle with more sugar if desired. Bake for 40 minutes at 180°C. Since the pudding will take longer in the oven than the pie, you can put the pie and the pudding in the oven at about the same time. Serve with custard or ice cream or be greedy like us and …

Looks like poo, tastes like awesome.

I did my best to make this look pretty, but there’s no two ways about it, stewed fruit and melted chocolate looks horrible. I made this recipe up based on what I had on hand. No reason why you can’t do the same. By all means, experiment! And eat the evidence. Feijoa  (pronounced fee-jo-ah) can be replaced with berries or stone fruit. Feijoa Custard with Chocolate and Cointreau Makes 2 Ingredients 12 feijoa 1 tablespoon sugar 1 shot of Cointreau 12 chocolate buttons plus 4 extra for garnish 1 cup of custard (chilled) Preparation Cut feijoas in half and scoop fruit out and into a small sauce pan. Add sugar and Cointreau. Simmer for 5-10 minutes. Stirring with a wooden spoon and breaking up the fruit as you go. When the fruit is all broken down and resembling baby food, drop in 12 chocolate buttons. Give the mixture gentle mix and divide into 2 ramekins. Top with custard and make a butterfly garnish on each dollop of custard using 2 extra chocolate buttons.