Apricot & Peach Pudding Delight

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Ingredients:

The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature

Preparation:

Filling:

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  • Mixed it all in, gently and set aside

Batter:

  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

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  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg

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  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

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  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

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  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream
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Pains au chocolat & Butter Pudding

The saying goes: “Don’t knock it down till you’ve tried it”. That’s what I always did to Bread and Butter pudding: knock it down as bread smothered in butter then drowned into an eggy-milk mixture could only come out as “soggy”, Yuk! That was until I found some chocolate chips brioche slices going stale in my pantry…. I don’t really “do” puddings for after dinner but it was Christmas time and I suddenly fancied trying just that! Well, I never! It was actually nice! And the boys liked it too! So when I was given a tray of 8 “pains au chocolat” 2 or 3 days gone, I knew exactly what to do: my own spin on this very British classic!

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Pains au chocolat & Butter pudding

 

Ingredients:

  • 8 Pains au chocolat
  • Butter, softened
  • 3 large eggs
  • 300ml milk
  • 150ml double cream
  • 1 tsp vanilla extract
  • 40g sugar
  • 1 tbsp demerara sugar

Preparation:

  • As I wanted to stay as close to the original as possible and butter the “bread”, I skimmed off the tops of the Pains with a sharp knife
  • Using a sweet chocolate chips butter, apply a generous amount to the top and cut in half.  Arrange in a dish, overlapping and showing the tops (un-cut sides)
  • I scattered some more chocolate chips, but quite frankly it wasn’t needed as quite a bit of chocolate already inside the Pains

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  • Into a mixing jug, whisk the eggs then add the milk, cream, extract and sugar
  • Pour over the Pains and leave to stand for 15mn allowing the bread to soak up some of the egg mixture
  • Meanwhile preheat oven to 180°C/ 160°fan/ Gas 4
  • Sprinkle the demerara sugar (I used vanilla sugar) over the pudding and bake for 30 to 40mn until just set and golden brown
  • Remove from the oven and leave to cool down a little before serving with some cream if desired

Enjoy just I did, getting the urge to share it with you!