Toffee Apple Puddle Pudding

Toffee Apple Puddle Pudding – A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish!

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Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Do you know about Puddle Puddings? The magic, that is Puddle Puddings? They’re amazing (I’m easily impressed ok). You make a cake batter, pour over a watery concoction that doesn’t look like anything, shove it in the oven, then when you take it out there’s a lovely sponge topping and a gooey sauce underneath. A. Maz. Ing.

I’ve made a chocolate puddle pudding for a while now, but came across the idea for a toffee apple one only recently. We have a teeny tiny apple tree in our garden, it was planted at the start of this year. Well it only went and produced 13 apples this autumn. Go little tree! So I was looking for what I could make with the apples, after I’d obviously made a crumble. I found a couple of different recipes for apple puddings and combined them to make this one.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Ingredients (Serves 8)

Apples:

3 large apples (or 5 small if you can be bothered to peel them)
30g (2 tbsp) unsalted butter
30g (2 tbsp) brown sugar

Cake Batter:

275g (2 heaped cups) self-raising flour
1 tsp baking powder
140g (¾ cup) caster sugar
pinch of salt
100g (1 stick) butter, melted
250ml (1 cup) milk
2 large (3 medium) eggs
1 tsp vanilla extract

Sauce:

160g (1 cup) dark brown sugar
4 tbsp golden syrup
300ml (1¼ cups) boiling water

Notes:

  • Don’t be put off by a reasonably long list of ingredients. This is super simple to make.
  • I used bramley apples because I prefer the tartness of the apple alongside the sweetness of the toffee sauce. But use whatever you like/have to hand.
  • Type of sugar isn’t drastically important here – you could use granulated for the cake batter – but do use dark brown sugar for the sauce. You’ll get a richer toffee sauce.
  • The conversion to cups is slightly rounded, but should produce the same results.

1. Peel, core and dice the apples. Then add them to a pan with the butter and sugar. Over a medium-low heat gently cook the apples until they are slightly softened (my kids don’t like remotely hard fruit in their puddings so I have to cook mine until it’s practically puree, but you be the judge of when your apples are cooked to your liking).

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

I cooked the whole pudding in my shallow cast iron pan because it can go from hob to oven, is big enough, and looks nice for the photos. If you don’t have a dish that is big enough and can go from hob to oven, just cook the apples in a pan, then transfer them to a 2 litre ovenproof dish (like a casserole dish) before adding the batter on top.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

 

2. Preheat your oven to 160°C (fan) / 300°F.

3. In a large bowl mix together the flour, baking powder, caster sugar and salt.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

4. Melt the butter, then add the milk, eggs and vanilla.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

This mixture can go a bit goopy as the butter solidifies a bit when you add the cold milk, but don’t worry, it’ll be just fine.

5. Add the wet ingredients to the dry, and stir well to form a batter.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Pour this evenly over the apples.

6. Mix together the dark brown sugar, syrup and boiling water.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Then carefully pour this all over the batter. It’ll look strange, but go with it.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

7. Pop this (carefully) into your preheated oven and cook for around 45 minutes. The middle should be cooked and a skewer inserted will come out free of batter.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

Serve with your choice of side – I like either ice-cream or custard – making sure you get a good scoop of toffee sauce from underneath with every spoonful.

Toffee Apple Puddle Pudding - A magic dish of light fluffy sponge hiding a layer of caramel apples encased in a gooey toffee sauce that bakes right there in the dish! | thehecticcookcom

If you’ve never made a puddle pudding before, the point at which you pour a watery sauce over the cake batter can seem fairly strange. But stick with it, have faith, and I promise you will not be disappointed.

Happy cooking!

If this still seems like too much work why not try my Banana Microwave Pudding which really is ridiculously quick and simple.

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

 

S’mores Dip

S’mores Dip – Crunchy biscuit dipped into gooey marshmallow covered melted chocolate; a really easy go-to dessert for any occasion.

I first discovered S’mores Dip on Pinterest. Then my friend Marisa made it at a barbecue last year. That was it. I was in love. What’s not to love? Digestives; good. Melted chocolate; good. Gooey marshmallow; good. And the clincher? It’s the most friggin simple dessert to make. Like, really simple. This isn’t a recipe. I won’t insult your intelligence. It’s just a ‘fling-it-together-and-watch-the-magic-happen’ type affair.

It’s so good I’ve made it twice in the past week. On this occasion it was at our friends barbecue (hence the pics – sorry guys!). I originally wanted normal sized marshmallows but the online shop gave me the mini ones. No biggy. It worked just the same. Quantities will really depend on the size of your dish. Mine are a guide, but to be fair, it doesn’t really matter. It’s going to be awesome regardless. Believe me.


Ingredients

about 300-400g milk chocolate
about 100g marshmallows
digestives

I told you exact quantities are not required.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

  1. Break up the chocolate into the bottom of a microwavable dish. You need a decent layer. You want a good amount of chocolate with each scoop.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

2. Pop this in the microwave and heat in 30 sec bursts, stirring in between – the stirring is important, I managed to burn some chocolate the first time I made it, duh.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

3. Top with marshmallows. Again, don’t be stingy.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

4. Pop this under a medium grill (not too hot, you want the marshmallows to have a chance to melt before they burn) and keep a close eye. I erred on the side of ‘very toasted’ in order to ensure the marshmallows had melted. The darker bits taste the best anyway (notice I’ve avoided using the word burnt, ahem).

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

5. Serve alongside broken up digestives and let everyone dig in.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

You can make this in the oven – just break up the chocolate fairly small into an ovenproof dish, top with the marshmallows and shove in a medium hot oven (about 180°C) for about 10 minutes (but keep a close eye and remove before the marshmallow goes black!).

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

This is possibly one of the simplest desserts you can make, and its a proper crowd pleaser.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Perfect for the likes of a barbecue, where everyone can just dig-on-in. Even the kids. It might will get messy, but heh ho.

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Even The Husband likes this gooey, ridiculously sweet, dessert. And he’s a fussy pants 😉

S'mores Dip - Crunchy biscuit dipped into gooey marshmallow covered melted chocolate, a really easy go-to dessert for any occasion | thehecticcook.com

Happy cooking!

Chocolate Mini Egg Skillet Cookie

Chocolate Mini Egg Skillet Cookie – A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven.

This is definitely the last of the Easter baking recipes, on my part certainly. I’d forgotten how friggin’ moreish Mini Eggs were until I bought, and fairly swiftly consumed, several packets. I had to ‘re-buy’ the Mini Eggs on a couple of separate occasions to ensure enough for this blog post. Those things are evil.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I’d been eyeing up skillet cookies on Pinterest for some time now. Then whilst wandering round our local garden centre found a Hairy Bikers skillet half price. Fate was clearly at work. I figured I’d give them an Easter feel by replacing the chocolate chips with Mini Eggs. This was a good decision. For whatever reason, baking Mini Eggs into the cookie mixture is truly bloody tasty. Honestly. I would not lie about something so pivotal. Do not scrimp on the Mini Eggs either. That would be a crying shame. It also gave my kids great delight counting how many Mini Eggs they’d gotten in their portion.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Don’t be put off if you don’t own a skillet. You can easily make this in any ovenproof frying pan, or even a cake pan (about 8″ will be perfect). Just grease them up and the end result should be same.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I served this cookie as pudding. It comes out the oven still a bit gooey in the middle and gorgeously soft, so spoonfuls of cookie topped with ice-cream is a fairly mega dessert. If you have some left though (really?) just let it cool and you can cut it up and eat it like normal cookie.

Ingredients

120g unsalted butter, softened
100g granulated sugar
85g soft light brown sugar
1 egg
2 tsp vanilla extract
180g plain flour
1/2 tsp baking powder
1/2 tsp salt
180g chocolate mini eggs (2 small packets)

1. Preheat your oven to 160°C (fan) / 350°F / Gas 4.

2. Grease/butter your skillet well (or ovenproof frying pan/baking tin). I used groundnut oil.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

3. In a large bowl cream the butter and sugars. I used my stand mixer, but a hand mixer would work too. Or elbow grease. It’ll obviously just take longer. Give the mixture a good beating until it is slightly paler in colour (a good few minutes).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

4. Add the egg and vanilla, and beat again to fully combine.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

5. Add the flour, baking powder and salt, and stir in slowly. Then add the mini eggs. My stand mixer struggled a bit once I added the eggs, and it’s fairly industrial, so you may have to do this by hand. I wouldn’t recommend trying to stir in the eggs using a hand mixer. 

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

6. Flatten the mixture into your skillet/pan. It’s a pretty thick mixture so probably easier if you use your hands to spread it out. Try not to eat the cookie mixture (good luck ’cause it’s bloody moreish).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

7. Pop this into your preheated oven for about 25 minutes until it has turned a lovely golden colour.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

8. Remove from the oven and let rest for a couple of minutes before serving.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

You can spoon onto individual plates and top with a scoop of ice-cream, or just add the ice-cream directly to the pan and (let everyone) dig in.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:43]

 

Strawberry & White Chocolate Cheesecake

A gorgeous cheesecake encompassing the smoothness of white chocolate with the sweetness of strawberries. A delectable combination.

I love pudding. But I don’t get to make it often. They’re bad for you. Full of sugar, and butter, and everything else that makes bad food taste really good (unhappy face). I’ll make a Sunday pudding now and again, mostly in the winter, justifying it by the fact the kids will grow up with lovely, homely memories of Sunday pudding (these memories are obviously slightly fuzzy, in black and white, and we’re all wearing 1940’s clobber). The only time I can really justify the ‘exuberance’ of making pudding is if we’re entertaining (see White Chocolate Bread & Butter Pudding). I especially love it when my Father-in-law visits. Here is a man who truly appreciates pudding. If he is visiting, pudding is a forgone conclusion – blatantly I’m just using him as an excuse here, but heh ho.

So the last time he and my Mother-in-Law visited I made this cheesecake. Its an amalgamation of a Phil Vickery cheesecake, and a BBC Good Food recipe. Both originals are really good, and probably needed no alteration. But I’ve never let that stop me before.

Ingredients

200g Hobnob style biscuits, crushed
75g unsalted butter, melted
300g white chocolate, melted
200g soft cheese
250g mascarpone
285ml double cream
300g strawberries
2 tbsp strawberry jam

1. Line and grease an 8″ deep-sided cake tin (a removable base, or springform tin are essential here). I use those pre-cut greaseproof paper circles you can get from the likes of Lakeland, as they make life a lot easier. I just use a small splash of groundnut oil to grease the tin, using my (clean – honest!) hands to cover the inside of the tin. Or you can use some melted butter.

2. Melt the butter – in a bowl, in the microwave or in a pan on the stove; and crush the biscuits – I use a small hand-held blender, but in a plastic bag with a rolling pin also works.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Hobnob-style biscuits give a lovely oaty taste to the base of this cheesecake, but you could use any biscuit – digestives, shortbread, custard creams. Whatever takes your fancy.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

3. Mix the biscuit crumbs into the melted butter, and then press this into the base of your cake tin.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Squish it down really well, making sure its fairly compacted. Put this into the fridge to chill whilst you make the filling.
Strawberry and White Chocolate Cheesecake | thehecticcook.com

4. Melt the white chocolate. Be careful with this as it can burn quite easily. In the microwave, give it short blasts and stir each time. Or melt in a bowl over a pan of boiling water on the stove – just don’t get water into the chocolate as it really doesn’t like it. Let this cool slightly.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

 

5. Meanwhile, chop up most of the strawberries, leaving a few aside for decoration, and add these to a blender or food processor with the jam. Blend well to make a jam-like sauce.

 Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

6. In a large bowl add the soft cheese, mascarpone and cream.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Do not be tempted to buy low-fat mascarpone as the cheesecake won’t set (been there, done that). Mix this well (a hand mixer is useful here).

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Then add the white chocolate. The mixture will stiffen up considerably, just make sure the chocolate is well mixed through. And try not to eat it.

  Strawberry and White Chocolate Cheesecake | thehecticcook.com

7. Now to start layering. Spread about a third of the cream mix onto the base, then top with half of the sauce.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Add another layer of cream, and then sauce. Finish off with a final layer of cream. This is a bit tricky, as trying to get smooth layers is fairly hard, and it does end up looking a bit messy. Well it did for me at least.

Strawberry and White Chocolate Cheesecake | thehecticcook.com

Strawberry and White Chocolate Cheesecake | thehecticcook.com

 

You can just do a layer of cream, then sauce, then a final layer of cream. It will be cleaner than my end result. I just prefer the extra layer of cream and sauce.

8. Chill this for at least a couple of hours before serving. To serve, run a knife around the edge of the tin, then slowly push the base up, or unhinge. An extra pair of hands can be useful if you’re using a tin with removable base. Cut a few of the saved strawberries in half – keeping the hull in looks a bit more ‘artistic’ or something. Top the cheesecake with these, and serve.

Strawberry and White Chocolate Cheesecake - a devilishly gorgeous dessert, creamy and delicious | thehecticcook.com

The final product might not be the pretty layered creation I’d hoped for, but it tasted pretty damn fine. You should get about 12 servings from this, depending on how generous you are.

Strawberry and White Chocolate Cheesecake - a devilishly gorgeous dessert, creamy and delicious | thehecticcook.com

 

We had it two nights running. It’s worthy of an encore. And the kids liked it too – surprise, surprise.

Happy cooking!

PS I’ve added a new printable recipe box below, so hopefully you can print off a copy to keep. Obviously having read the entirety of my waffle post 😉

[amd-zlrecipe-recipe:1]

Microwave Banana Pudding

This is a really quick and simple pudding, that you can throw together at a moments notice, and that actually tastes really good (despite what it looks like!).

It would appear that spring has sprung in the UK. And just in time (barely) for Easter. Yesterday, we decided to go with the majority and head out into the great outdoors. We took a trip to the lovely Blenheim Palace which is luckily on our doorstep. It would appear that everyman and his dog had decided on Blenheim too.

As we headed out the door, the Husband and I looked at the two modest rucksacks we’d packed. And we paused for a second. Surely we’d missed something? Surely there was at least half a car-loads worth of ‘stuff’ not yet packed? But no! We have (finally) reached a point where we can leave the house without mounting a full-scale expedition. Result!

thehecticcook.com

Trying to then get four children to pose sweetly (or indeed just look kind of in the vague direction of the camera) was, to be fair, never going to happen. But we survived. We didn’t lose anyone. There was no blood, poo or wee involved (that was a different weekend). A pretty successful outing!

Dinner has to be fairly easy when you’ve been out all day, so the kids had my Cheats Tuna Pie, and the Husband and I had leftover lamb. I do like a pudding on a Sunday though. Admittedly, yesterday wasn’t a Sunday, but it was Easter Monday, so as close as dammit. This banana pudding is so quick and easy, you can knock it out in under 15 minutes. The original recipe is another BBC Goodfood recipe, I’ve just tweeked it a wee bit.

Ingredients

100g butter
2 bananas
100g light brown soft sugar (any brown, or even granulated/caster sugar would do)
100g self-raising flour
2 eggs
1 tsp vanilla extract
100g chocolate chips

1. Place the butter in a 1-litre microwavable dish and microwave until melted (30 second bursts, should take under 1 minute).

Microwave Banana Pudding | thehecticcook.com

Add the 2 bananas and mash into the butter.

Microwave Banana Pudding | thehecticcook.com

Microwave Banana Pudding | thehecticcook.com

2. Add the sugar and the flour, and give a good thorough mix, either with a fork or a whisk.

Microwave Banana Pudding | thehecticcook.com

Add the eggs and whisk again. Microwave Banana Pudding | thehecticcook.com

3. Stir through the vanilla extract (it’s not essential, but it adds extra flavour) and chocolate chips.

Microwave Banana Pudding | thehecticcook.com

4. Microwave on high for 8 minutes (800W microwave), until slightly risen and cooked through.

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

This is not a pretty pudding. I sprinkled it with a little icing sugar before photographing to try to ‘jazz’ it up a little. The chocolate chips tend to sink to the bottom pretty much so you have a layer of chocolate at the base. You could try sprinkling some chips on the top just before microwaving, see how that goes. But this is actually really tasty. I serve it with custard and it tends to go down a storm (except with Alice who ‘doesn’t do pudding’ – she just gets a bowl of custard. I can’t be held accountable for all of my kids).

Microwave Banana Pudding - a really quick and simple pudding that tastes really scrumptious | thehecticcook.com

It also uses up any old and browning bananas you might have. Quick, simple, winner.

Happy cooking!

 

Brownie In A Mug

A gorgeous, gooey, chocolatey brownie dessert, made in a mug, ready in under 5 minutes. Delicious!

So you’re either going to love me or hate me for this post. You’ll love me, because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. Or you’ll hate me. Because this is the simplest and quickest recipe possible for achieving the most gorgeous, fudgy, chocolatey, delicious dessert possible. You get the picture?

I’ve made this twice in the past week. All for myself as well (don’t tell the Husband – well if he will go away with work and leave me with four small imps children). To be fair, the first time was experimental, to see if it would work. The second time was in order to take photographs for this blog post. See what I have to endure for this blog? Selfless to a fault.

I got this recipe from Pinterest, from Musings of a Gem, and pretty much followed the recipe as it is. The original recipe is in US cups though, so I’ve made the conversions to grams. So here it is. Possibly the best/worst discovery of my (waistline’s) life.

Ingredients

35g (1/4  cup) plain flour 
50g (1/4 cup packed) brown sugar 
15g (2 tbsp) cocoa
∼20g (2 tbsp) butter, melted (or mild vegetable oil)
2 tbsp milk
handful of chocolate chips

1. Mix the flour, sugar and cocoa together in your mug/bowl, ensuring there are no lumps left. I used a little individual bowl as it made life a bit easier, but this will work fine in a microwavable mug. The sugar I used was soft brown, but you could use light brown, muscovado etc. You could use white sugar, however brown sugar will give a richer taste. Lastly, do use proper cocoa. This will just not be the same with drinking chocolate.

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2. Next add the butter and milk. You can use oil if you’d prefer, but I figured butter would taste a bit better so used that. Give the mixture a good stir ensuring no lumps of dry mix are left. This will be fairly thick and gooey. Add to this your chocolate chips and mix in. I used white chocolate. You can use whatever you’d prefer. Or leave out if you’d rather. Or add nuts, fruit etc. Experiment and find out how you like it.

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3. Pop this in the microwave (no need to cover) and cook on full power for 30 second intervals. I found mine was cooked after 80 seconds (I realise that’s not a 30 second interval, but I judged it and got it out early). In case it helps, our microwave is 800W. You want it spongy on top, but still gooey. If you start to smell burnt chocolate, STOP COOKING.

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It’s not the prettiest picture in the world, but by golly, it was bloody amazing. I added a scoop of ice-cream – what goes on the side is important in my world.

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My first experience, I failed to finish. I managed fine the second time. It’s clearly about practise 😉

Happy cooking!

*NOTE*

Because I’m a Brit, all my measurements are metric, so I have to change some recipes from US cups. Up until now, I haven’t included the US measurements, however, I could if I thought it would be useful. I could also make conversions from metric to cups for the British recipes I make. If you’d like me to, please do get in touch and let me know 🙂

White Chocolate 'Bread & Butter' Pudding

This White Chocolate Bread & Butter Pudding is a gorgeously decadent version of the traditional bread and butter pudding. Utterly sinful and truly devine!

Before we get to the recipe, I thought I’d share this, especially after what I said in my Mushroom Stroganoff blog. My girls go to nursery for a couple of days during the week. They bring a LOT of ‘artwork’ home – which I’m obviously treasuring. In the recycling bin. Ahem. They’re latest creations were ‘Caterpillar Hats’. This is them:

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I’ll give you a second to find the hat made by Alice….

She dances to her own tune that one. And if you can’t see anything ‘different’ in the photo, you’d get along great with my eldest daughter 😉

So today’s blog is all about pudding. I wish I could make pudding every day. I just love pudding. But unfortunately my ‘metabolism’ won’t allow it. Anyone else have this problem??

This is a take on the traditional bread and butter pudding, made a bit more fancy schmancy with the addition of white chocolate and the use of a sweet bread. The original recipe is by Phil Vickery (I have his condensed milk pudding recipe book – it’s amazing!) which you can find here, but I’ve changed the dark chocolate to white, and used panettone (in this instance) instead of croissants, plus simplified the cooking method slightly. I have made the original recipe before which is absolutely fantastic too, in case you feel like giving it a go.

But onto this recipe.

Ingredients

Sweet bread
200g white chocolate
300ml milk
600ml double cream
1/2 tsp ground nutmeg
4 egg yolks
170g condensed milk

 

White Chocolate Bread & Butter Pudding | thehecticcook.com

Note:

I used panettone this time as I had some leftover from Christmas. However, had I not, I would have used either croissants or brioche, and added a couple of handfuls of sultanas sprinkled over. You could even use simple buttered bread, again adding some dried fruit. And quantities are pretty flexible – I tend to just fill the dish I’m using. But generally, 6-8 croissants/brioche rolls would be about right.

1. Butter your ovenproof dish (at least 2.4 litres/4.25 pints capacity). I’ll admit that I find buttering anything is easiest using my (clean, obv) hands.

White Chocolate Bread & Butter Pudding | thehecticcook.com

And chop up the chocolate into fine shards. Basically get it quite small so that it melts easier.

White Chocolate Bread & Butter Pudding | thehecticcook.com

2. If you’re using croissants/brioche rolls, cut them in half lengthways and arrange them in your dish. I just tore my panettone slices into large pieces and overlapped them a bit in the dish, then chucked the crumbs over. Don’t be fussy, just try to get your layer(s) even. Mine looked like this for comparison:

White Chocolate Bread & Butter Pudding | thehecticcook.com

Nothing neat about that!

3. In a saucepan, gently heat the milk, cream and nutmeg until almost coming to the boil.

White Chocolate Bread & Butter Pudding | thehecticcook.com

Whilst this is warming, put the egg yolks and condensed milk in a bowl, and whisk to combine. Then top with the white chocolate.

White Chocolate Bread & Butter Pudding | thehecticcook.com

White Chocolate Bread & Butter Pudding | thehecticcook.com

4. Pour the hot milk/cream over this mixture and stir until the chocolate has melted. Pour this over the bread and  push everything down to get it nice and soaked. Leave this to stand for about an hour (if you can – if you can’t, any ‘standing’ will do).

White Chocolate Bread & Butter Pudding | thehecticcook.com

5. Pop this into a preheated oven, 160°C (fan)/325°F/Gas Mark 3, for about 25-30 minutes. You want this mostly set, but still with some sauce.

White Chocolate Bread & Butter Pudding | thehecticcook.com

I served this with ice-cream, but it doesn’t really need anything else (although I’d still serve it with ice-cream – I love ice-cream).

It’s a fairly flexible recipe. Change the bread; add fruit, chocolate chips; change the white chocolate to dark (you’ll only need 100g); spread the bread with nutella – whatever takes your fancy. Just keep the milk/cream/eggs the same,  and go for your life!

White Chocolate Bread & Butter Pudding - A decadent take on the traditional Bread & Butter Pudding. Utterly sinful, but devine! | thehecticcook.com

Happy cooking!

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