Archive for July, 2009

Chocolate Bread and Butter Pudding

This is a Kraft recipe.  The original recipe called for raisin bread, but I just used white bread.  A really nice and easy dessert.  Not too sweet.  The boys really enjoyed this one, they wanted me to put some in their lunch boxes for school tomorrow.  I guess this one is a keeper.

Chocolate Bread and Butter Pudding

bread and butter pudding

2 1/2 cups milk
200g dark chocolate, roughly chopped
125g block Philadelphia cream cheese, cubed and softened
1 tablespoon cocoa
1 tablespoon caster sugar
4 eggs, lightly beaten
8 slices raisin bread
icing sugar, to serve
Double cream, to serve

Combine the milk, chocolate, cream cheese, cocoa and sugar in a large saucepan over low heat, stirring until smooth.  Allow to cool, then whisk in the eggs.

Cut each bread slice diagonally in half.  Arrange bread triangles in a greased 2 litre capacity deep baking dish.  Pour over chocolate mixture and set aside for 10 minutes.

Bake pudding at 160c for 30-35 minutes until set.

Allow to cool slightly.  Dust with icing sugar and serve with cream.

Baked Rice Pudding

This is childhood in a bowl.  It takes nearly two hours to cook, but is well worth it.  I loved rice pudding as a child, but have never quite got it right.  This recipe definitely has it right. 

The recipe comes from Donna Hay Magazine – June/July 09 issue.

Baked Rice Pudding

baked rice pud

1/2 cup (100g) arborio rice
1 litre milk
1 vanilla bean, split and seeds scraped
2 tablespoons caster sugar
4 pieces lemon peel
20g butter, chopped
1 tablespoon caster sugar, extra
double cream, to serve

Preheat oven to 160c.  Place the rice in the base of a 7 cup-capacity shallow ovenproof dish.  Combine the milk, vanilla bean and seeds, sugar and lemon peel, pour over the rice and stir to combine.  Cover with aluminium foil and place on a baking tray.  Bake for 1 hour, remove the foil and stir.

baked rice pud and cream

Bake, uncovered, for a further 30 minutes.  Top with the butter, sprinkle with the extra sugar and bake for 10-15 minutes or until the top is golden.  Serve with the cream.

French Vanilla Cake

This is a firm favourite in our house.  I originally found it on a blog called “What Geeks Eat” and since the first time I made it, it has become the most requested cake.  The good thing about this cake is that it is so easy, great for a beginner.  The original recipe states natural yogurt but it really makes no difference.  I use whatever is in the fridge, whether it’s full fat, low fat, natural or flavoured.  It still works and tastes great. 

This cake makes a great lunchbox treat as it doesn’t need icing and also freezes well.

French Yogurt Cake

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1/2 cup natural yogurt
1 cup sugar
3 eggs
1/2 cup canola oil
1 teaspoon vanilla paste
1 1/2 cups plain flour
2 teaspoons baking powder

Preheat oven to 190c.  Butter a bundt pan well.

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Mix together yogurt, eggs, oil, sugar and vanilla in a medium bowl.  Add the flour and baking powder and mix well. 

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Pour into the pan and bake for 30 minutes or until a skewer comes out clean.

french yogurt cake

Let cool for 10 minutes and then turn out of the pan.  Dust with icing sugar.

Hello world!

Let me introduce myself.  I am a mother to three young boys.  Of course, they all have different tastes, which makes meals interesting to say the least.

My eldest is autistic and dislikes change, so introducing new foods to him is a challenge.

My middle son loves meat, dairy and fruit.  Vegetables don’t rate too highly with him.

My youngest loves fish, vegetables and fruit, but only seems to eat meat if it looks like a sausage.

As for me, well I love to cook.  I wouldn’t class myself as a great cook, but I do pretty well.  No everything works, but I’m willing to give it a try. 

I hope you will join us on are cooking journey.  We will show you our favourites and try a lot of new things along the way.

Kerry