This is an indian sweetmeat, that can be enjoyed over tea with loved ones.
– 500g x self raising flour.
– 1 ½ x tsp cardamom powder.
– 200ml desiccated coconut.
– 800ml cold milk.
– ¾ x tsp salt.
– 1 x cup sugar.
– Oil for deep frying.
– Add all the ingredients together.
– Mix well to form a medium thick batter.
– Heat oil for deepfrying.
– Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown.
– Drain on a kitchen towel.
– And enjoy with a nice cup of tea
Prepared, tried and tested: Bobby Swanson
1 can of condensed milk
1 can of milk
2 cans of hot water
2 tablespoons butter
6 tablespoons corn-starch ( maizena )
pinch of salt
pack of tennis biscuits
Mix all the ingredients (except the tennis biscuits ) , beat , and microwave for 7 minutes on high. Remove, beat again and microwave for 5 minutes . Remove, beat again and microwave for 3 minutes . Beat again . Pack tennis biscuits in bottom of a bowl, spread the filling on top and sprinkle with cinnamon .
PS : I used Marie biscuits
Prepared, tried and tested by: Gail Haselsteiner
6 slices White Bread or 6 bread rolls, sliced
Butter, enough to spread the bread
100 g Raisins
2 cups Milk
4 tablespoons Sugar
1 teaspoon Vanilla Essence
0.5 teaspoon Ground Cinnamon
0.25 teaspoon Nutmeg
Variations: For this recipe you can use Cranberries or choc chips instead of raisins.
PREPARATION (FOR 8 PORTIONS)
for golden bread pudding
Generously spread butter onto each the slice of bread and cut into quarters. Arrange the slices butter side up into a greased, shallow oven-proof dish.
In a bowl mix together the eggs, milk, sugar, vanilla essence and cinnamon.
Pour the custard over the bread and scatter the raisins evenly throughout.
Leave to stand for a few minutes to allow the custard to soak into the bread.
Bake at 180C for approximately 45 minutes or until the custard is set and golden brown.
Sprinkle more sugar and cinnamon over the top before serving with vanilla custard or ice-cream.
Tip: This recipe also works with brown bread or high fibre bread.
Source: Nooitgedacht Farms
Prepared, Tried and Tested by
Comments by : Was a light and refreshing desert and I used whole wheat bread,what I liked it isn’t very sweet.And liked the dried cranberries
The best bread pudding I have ever made with Bourbon cream ….
Yield: 6 to 8 servings
Level: easy peasy
1 loaf eggy bread such as challah or brioche ( i just used white loaf bread )
2 cups cream
4 large eggs
Zest and juice of 2 lemons
1 cup sugar
For the Bourbon cream :
1 cup heavy cream, very hard
2 tbsp sugar
2 tbsp bourbon
1. Cut the bread into 1 inch cubes, spread out on a baking sheet to dry out for at least one hour.m
2. Grease a 9inch-by-13 inch baking dish .
3. Whisk together the cream,eggs and lemon zest and juice,add sugar and stir until dissolve. Put the bread cubes in prepared dish , pour the liquid over the bread and let it soak while you preheat the oven 325F. Bake for 50 to 55 minutes until golden brown. Serve with bourbon cream.
For the Bourbon cream : combine the heavy cream,sugar and bourbon in a large mixing bowl with electric beater and begin to beat immediately on a high speed until stiff for about 4 minutes.
Recipe courtesy of : Ree Drumond
Prepared, tried and tested by : Joy Martin Smyth – All joy’s lovely cooking
– 4 x cups sifted cake flour.
– 1 ½ x tsp ginger powder.
– 1 ½ x tsp mixed spice.
– 1 ½ x tsp cinnamon powder.
– 1 x tsp cloves powder.
– ¼ x tsp nutmeg powder.
– 2 x tbsp. sugar.
– 1 x packet anchor instant yeast.
– Pinch of salt.
– 3 ½ x tbsp. cooking oil.
– 2 x cups lukewarm water.
– A small blob of rama margarine.
– In a bowl add the sifted flour, all the spices and dry ingredients.
– Add the margarine and mix till the butter has mixed with the other ingredients.
– Add the oil and lukewarm water and mix till a soft dough is formed.
– Knead for roughly 10 minutes till the soft dough is smooth and nice and elastic.
– Place the dough in a bowl and cover with cling wrap and leave to rise for an hour in a warm place.
– After an hour.
– Turn the dough out onto a floured surface and knock it down.
– Break off pieces and roll dough into medium sized oval balls.
– Leave to rise for another 5 minutes.
– In the mean time heat the oil till it is nice and hot.
– Place the dough balls in the hot oil and fry till golden brown.
– Remove and let it cool on a paper towel.
– To make the syrup, mix 2 xcups of water and 2 x cups of sugar, bring to the boil and let is boil till it becomes nice and sticky. If too sticky just add more water.
– To sugar the koeksister, pour some syrup into another pot that is on the stove on a medium heat and put the number of koeksister you want in the pot.
– Turn the koeksisters over and over so that they can be covered in the syrup.
– Once the syrup begins to thicken, remove from pot and sprinkle coconut over.
– Enjoy with a nice cup of coffee.
Prepared, tried and tested by
4 sheets store-bought puff pastry, thawed
3 cups milk
3 cups single (pouring) cream – I used whipping cream, as I could not get single cream.
120g unsalted butter, chopped
4 teaspoons vanilla
300g caster sugar
50g Custard powder
12 egg yolks
icing sugar, for dusting
Preheat oven to 180ºC (350ºF).
Place the pastry sheets on baking trays lined with non-stick baking paper.
Top each pastry sheet with non-stick baking paper and place an additional baking tray on each pastry sheet as a weight. I added an extra ceramic bowl as extra weight.
Bake for 20–25 minutes or until golden.
Cool completely on wire racks.
Using a serrated knife, trim the pastry sheets to fit the pan you intend to use. Set aside.
Place the milk, cream, butter, vanilla and sugar in a medium saucepan over medium heat and cook until just boiling. Remove from the heat.
Combine the cornflour and water and whisk into the hot milk mixture with the egg yolks.
Return to the heat, whisking, and bring to the boil.
Cook, whisking, for 30 seconds – 1 minute or until thickened.
I lined my cake tin with tinfoil and made sure to have enough foil hanging over the sides of the tin in order to lift the slices from the tin after it has chilled.
Place 1 pastry sheet in the base of the cake tin, then top it with the custard and the remaining pastry sheet and press down gently.
Refrigerate for 3–4 hours or until set.
Dust with icing sugar and slice to serve.
I also tested by slicing the pastry in fingers, then baked it. Once done, spread with custard, and top with a second finger. Dust with icing sugar and serve.
Prepared, modified, tried and tested by The Recipe Hunter (Cook & Enjoy)