Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits Recipes

WATTLESEED AND WALNUT BREAD AND BUTTER PUDDING WITH STEWED FRUITS

Steps:

• 1. Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes 2. place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices 3. combine the double cream, milk and wattleseed and bring to the boil in a pot 4. in a bowl cream the eggs and sugar together until firm 5. gradually add the milk and cream mixture to the eggs stirring well 6. pour the mix into the darile dishes 7. in a deep tray, lay some folded newspaper on the base and place the dariole dishes on it; fill the tray with hot water half way up the sides of the dishes and cover the whole tray with foil 8. cook in an oven at 160° for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done; the custard should be set and the bread just browned 9. when cooked remove the dishes from the tray and allow to cool on the bench 10. in a small saucepan, warm the honey; add the quandong and the orange juice and zest 11. simmer for 5 minutes and allow to cool Styling To serve, dust with icing sugar and glazed quandongs.

FRUIT AND NUT BREAD PUDDING

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

WALNUT PUDDING

Steps:

• In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
• Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
• Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.

APPLE AND WALNUT WHOLE-WHEAT BREAD PUDDING

Steps:

• 1. Preheat oven to 325°F and grease a 9- by 12-inch baking pan.
• 2. On a large cookie sheet, spread the bread cubes in an even layer. Bake until lightly toasted, 7 to 10 minutes. Transfer to a wire rack to cool.
• 3. In a medium bowl, whisk together the honey, eggs, yolks, and vanilla.
• 4. In a heavy-bottomed medium saucepan, bring the milk, cinnamon, and nutmeg to a simmer. Remove from heat immediately. Whisking constantly, slowly add the hot milk to the egg mixture. Let the custard cool slightly.
• 5. In a large bowl, combine the bread cubes, apple, and walnuts. Gently stir in the custard, coating the bread mixture thoroughly with the liquid. Let stand, tossing once or twice to distribute, until the custard is mostly absorbed, about 10 minutes.
• 6. Spread the pudding evenly into the baking pan. Bake until it is brown and the edges are bubbling, 25 to 30 minutes. Let cool, then slice and serve warm, topped with vanilla ice cream.

BREAD AND BUTTER PUDDING

Steps:

• Place the apricots, sultanas and whiskey in a bowl and put aside for four hours to allow them to macerate.
• Pre-heat the oven to 130°C.
• Butter the bread on both sides and place in a bowl, letting the slices overlap. Arrange some of the macerated fruit between the layers and sprinkle the rest on top.
• Whisk the sugar and eggs together (7 eggs if they're small-medium, 6 if they're large or extra large).
• Slice the vanilla pod lengthways and scrape out the seeds into a pan with the milk and cream. Chop the pod husk into 1-inch chunks and also place that in the pan.
• Gently bring to the boil then remove the chunks of pod (these can be rinsed and dried then put in a jar with sugar to make vanilla-infused sugar).
• Bring the pan back to the boil and then pour it over the egg and sugar mix, whisking as you pour.
• Pour the custard over the bread, ensuring you soak it all thoroughly then allow to rest for 10 minutes. Sprinkle the top with the flaked almonds.
• Place the bowl in a bain-marie filled with boiling water (to the level of the custard) and bake gently for 35-45 minutes, until the custard has set.
• Meanwhile, make the sauce by whisking the egg yolks and sugar, with 1tbsp of the whiskey over a pan of simmering water, until the eggs have cooked.
• Remove from the heat and beat in the melted butter a little at a time.
• Once the butter has been absorbed, add whiskey to taste and serve drizzled over the bread and butter pudding.

WALNUT BUTTERMILK BREAD

Steps:

• Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
• Preheat oven to 350°F
• Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
• In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
• Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
• Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
• Slice and serve.