Sunday, 18 September 2011
It was really nice to have a holiday away, despite all the rain, but it was ever so nice to come home again too. Home always feels extra special nice when you have been away from it for a while, don't you think??? Home is where you hang your heart.
I brought home half a loaf of a country farm bread that I had picked up at the Farm shop the other day, and I wanted to use it all up before it went moldy. So today I thought I would make the Toddster one of his favourite puddings . . . a tasty bread and butter pudding . . .
Except I decided to add a bit of a twist. I thought to add marmelade, and then I thought . . . (you all know what happens then, don't you?)
The lights went on and I remembered my mother's delicious Feather Squares. She only ever made them at Christmas . . . the bottom being a delicious buttery sponge, spread with raspberry jam . . . spread with a sweet meringue and sprinkled with coconut and then toasted all scrummily brown. Oh, they are so good!!!
I decided to make my bread and butter pudding in honor of those lovely Feather Squares and so I made it with raspberry jam sandwiches. I added a bit of fresh lemon zest to the custard and then I sprinkled the top with some flaked and sweetened coconut.
Oh my, but doesn't that look positively scrumdiddlyumptious???
I thought so too!! And the best is . . . it tastes even better than it looks!!
*Raspberry Feather Bread and Butter Pudding*
A fancified bread and butter pudding based on my mother's Raspberry Feather squares. Nostalgic and scrummy.
8 slices of stale bread (use a sturdy loaf), crusts trimmed off
(Feed to the birds)
seedless raspberry jam
2 large free range eggs
1 tsp vanilla
2 heaped dessertspoons of golden caster sugar
1000ml of whole milk (4 cups)
the grated zest of one unwaxed lemon
a handful of flaked coconut
Make 4 raspberry jam sandwiches using the bread and jam. Butter the outsides and cut into quarters. Arrange in a shallow, buttered baking dish, fitting in snuggly.
Beat together the eggs, vanilla, sugar, milk and lemon zest. Pour over the jam sandwiches in the buttered dish. Allow to sit for about 30 minutes.
Preheat the oven to 180*C/350*F/ gas mark 4. Sprinkle the soaked pudding with the flaked coconut. Cover loosely with foil and then bake in the oven for about 35 to 40 minutes. Uncover and bake for 15 to 20 minutes longer, until risen, set and lightly browned. Don't worry if it falls after you take it out of the oven. That is supposed to happen.
Over at the Cottage . . . delicious Skillet Beef Burritos.