Tag Archives: Pudding

Recipe of the Week: Christmas Pudding

 

Christmas Pudding

Stir-Up Sunday & the Christmas Pudding Recipe from the Dairy Book of Home Cookery

As tomorrow is Stir-Up Sunday; the traditional day on which to make your Christmas Pud, I’m sharing our favourite recipe.

It’s taken from our iconic cookbook – the Dairy Book of Home Cookery, which has been a kitchen bible since the 60s and is still one of our best-sellers today.

RECIPE

 


 

 

Dairy Book of Home Cookery

 

The Dairy Book of Home Cookery

If your copy is getting a little tatty, or you want to order a copy for someone for a Christmas treat visit our website.

You won’t regret it – it’s the cookbook everyone needs!

 


 

#StirUpSunday

#Christmas Pudding

#DairyBookofHomeCookery

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Recipe of the Week

Cherry Bread Pudding

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Cherry Bread Pudding

 

Moist and sticky with glistening succulent fruit.

Preparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well.

3 Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

4 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

COOK’S TIP
If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

 

 

 

 

#tripletested

#recipeoftheweek

Celebrate St George’s Day with the BEST bread & butter pudding

The best St George's Day Pudding

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Celebrate St George’s Day with the BEST bread & butter pudding

Ok so this may not be the best recipe for those on a diet, but wow, it is scrumptious if you fancy a treat.

Smother it in custard and enjoy…..

St George’s Day Pudding

Serves 6
Time 45 mins plus standing
Calories 479
Fat 19g of which 3.7g is saturated

Medium sliced white bread 10 slices, crusts removed
Chocolate and hazelnut spread 1 x 200g jar
Dried and sweetened cranberries 75g (3oz)
Full fat milk 600ml (1 pint)
Caster sugar 3 tbsp
Eggs 4 medium, lightly beaten

1 Spread bread with chocolate and hazelnut spread. Make into sandwiches and cut each into four triangles. Arrange triangles neatly on the base of a 1.25 litre (2 pint) ovenproof buttered dish. Scatter with cranberries.
2 Gently heat milk and sugar until sugar has completely dissolved. Pour hot milk mixture onto eggs in a slow stream, beating constantly. Pour egg mix over bread and leave to stand for 30 minutes.
3 Preheat oven to 190ºC/Gas 5. Cook pudding for 25-30 minutes or until golden and set. Serve warm.

A Dairy Diary recipe.

#thedairydiary
#stgeorgesday

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Ginger and Banana Sponge Pudding with Hot Toffee Sauce

If you ever need a recipe that is the definition of comfort food – this is it! Let it gently steam away while you enjoy the wonderful aromas.

Serves 6
Suitable for vegetarians
Suitable for freezing

Butter, 110g (40z) + extra for greasing
Light muscovado sugar, 11Og (4oz)
Eggs, 2, beaten
Vanilla extract, 1 teaspoon
Self-raising flour, 11Og (4oz) ~
Ground ginger, ½ teaspoon
Salt, pinch
Bananas, 2 medium
Milk, 2 tablespoons
Stem ginger in syrup, 4 pieces + 3 tablespoons of the syrup from the jar

Sauce:
Golden syrup, 4 tablespoons
Butter, 50g (2oz)

1 In a large mixing bowl, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then stir in the vanilla extract.Sift in the flour, ground ginger and salt, then fold in lightly using a large metal spoon.

2 Using a fork or potato masher, mash the bananas thoroughly, then fold them into the creamed mixture with the milk.

3 Butter a 900ml (1½ pint) pudding basin. Slice the stem ginger and place it in the bottom of the basin with the 3 tablespoons of syrup from the jar. Spoon over the creamed mixture and level the surface. Cover the basin tightly with a piece of buttered foil.

4 Steam the pudding in a steamer or a large saucepan for 2 hours 15 minutes, making sure that the water does not boil dry, and topping up with boiling water as needed.

5 Allow the pudding to cool slightly whilst you make the sauce. Gently heat the syrup and butter together, then simmer for 1 minute. Remove the foil from the pudding, run a knife around the edge to loosen it, then invert onto a large plate. Serve with the sauce.

Cook’s tips
If cooking in a saucepan, the water needs to be about one-third of the way up the pudding basin.
To measure syrup, warm a metal spoon in boiling water or over a gas flame so that the syrup slides off easily.
Custard or single cream could be served with the pudding.

Recipe taken from The New Dairy Cookbook

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Cherry Bread Pudding

Moist and sticky with glistening succulent fruit.

Cherry Bread PuddingPreparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well.

3 Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

4 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

COOK’S TIP
If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

Recipe taken from Just One Pot.

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Celebrate National Dairy Week

National Dairy Week, 21 – 27 February, is here to highlight how important milk, cream, cheese, butter and yoghurt are to a healthy diet.

Milk helps to make strong bonesInteresting, but with two small children I have already learnt that any dairy-based food is popular with them.

From yorkshire puddings to pancakes; cheese sauces to custard; the more old-fashioned the recipe the more popular it seems.

Rice pudding is a family favourite when we haven’t got through our milk quota quite as quickly as normal. I usually use a recipe from the Just One Pot recipe book, but last month I spotted the Blueberry Rice recipe in the Dairy Diary. You have to boil the rice first – has anyone tried it yet? Is it as good as letting the pudding slowly cook in the oven?

Dare I deviate away from the predictable? Let’s all be brave and give a different dairy dish a go this week! Try Blueberry Rice today.

Karen
Dairy Diary Team

P.S. My milkman is a saint. Through the recent period of snow and ice, when no cars were travelling up or down our hill, he still delivered. He was the talk of the community was Mr John Hudson.

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