CHOCOLATE BREAD & BUTTER PUDDING
Give bread and butter pudding a makeover with pinwheel swirls, a marmalade glaze and the double-chocolate treatment. Easy comfort food for a lazy weekend
Provided by Cassie Best
Categories Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Melt the chocolate and cream together in the microwave, stirring every 30 secs. Warm the milk in a large pan.
- Whisk the eggs and sugar in a large bowl or jug. Pour in the hot milk, whisking as you do, then add the chocolate mixture and whisk to combine.
- Remove the crusts from the bread (these will freeze well for breadcrumbs). Use a sharp serrated knife to cut the loaf into 4 or 5 slices along the length of the loaf (approx. 2cm thick) - this is easiest if you score where you want to cut along the top before slicing.
- Spread one side of each slice with the spread of your choice. Roll the slices up, from the shorter ends, then cut each roll in half or three so you have 10-12 roly-polys. Place them cut-side up in a baking dish. Pour over the chocolate custard, making sure each roll is soaked. Cover with cling film and leave for at least 30 mins so the bread can soak up all the custard, or you can put it in the fridge overnight, if you like.
- Heat oven to 170C/150C fan/gas 3½. Brush the tops of the bread swirls with the marmalade, then bake for 45 mins until the bread has puffed up and the custard is just set. Brush with marmalade again for a glossy finish, then serve warm with double cream.
Nutrition Facts : Calories 831 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.4 milligram of sodium
TINY TIM'S PLUM PUDDING
In A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. -Ruthanne Karel, Hudsonville, Michigan
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 12 servings (1-1/2 cups sauce).
Number Of Ingredients 20
Steps:
- Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.
Nutrition Facts : Calories 550 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 292mg sodium, Carbohydrate 98g carbohydrate (80g sugars, Fiber 5g fiber), Protein 5g protein.
JAM ROLY-POLY
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
- Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
- Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
- Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
- Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.
PLUM PUDDING
An old fashioned plum pudding that was passed down to me from my grandmother, with a modification of using baking mix instead of making the top from scratch. I serve it with ice cream or what I call a Dip made from milk and flavored to taste with cinnamon and vanilla. I let each individual pour on the amount of dip they would like from a small pitcher.
Provided by domestic engineer
Categories Desserts Cobbler Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. Bake in preheated oven for 25 minutes. (You can also cook the plum mixture in the microwave for 15 minutes.)
- Raise oven temperature to 450 degrees F (230 degrees C).
- In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a biscuit dough. Drop dough by spoonfuls onto plum mixture. Bake in preheated oven 10 minutes, until golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 468 calories, Carbohydrate 86.1 g, Cholesterol 2.2 mg, Fat 13 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 640.7 mg, Sugar 54.8 g
NANNY'S NURSERY BAKED JAM ROLY POLY PUDDING
One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.
Provided by French Tart
Categories Dessert
Time 1h50m
Yield 1 Jam Roly Poly, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Grease/line a large rectangular baking tray - about 12 x 9 inches.
- In a large bowl, mix the flour, suet and salt together.
- Add sufficient cold water to make a pliable dough.
- Turn the dough out onto a floured board, and knead gently.
- Roll out the pastry into a rectangle of about 10 x 8 inches.
- Spread the surface of the rolled pastry with the jam of your choice, to within 1 inch of the border.
- Moisten the edges of the pastry with some water, and roll it up loosly like a Swiss Roll, starting at the narrow end.
- Press the edges together firmly to seal and gently lift onto a greased/lined baking tray - with the join UNDERNEATH the Roly Poly.
- Bake for about 30-35 minutes until golden brown.
- To Steam:.
- Loosely wrap in greaseproof paper and foil, and steam for 1 1/2 hours.
- To Serve:.
- Serve hot, cut into slices and with custard or cream.
Nutrition Facts : Calories 544.5, Fat 28.9, SaturatedFat 15.8, Cholesterol 20.4, Sodium 11.3, Carbohydrate 63, Fiber 1.9, Sugar 12.3, Protein 6.7
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