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Bread Pudding

BREAD PUDDING

Basic Sweet Dough - Braided Like Swedish Tea Ring

Bread Pudding

Ingredients

4 cups dried white or cinnamon swirl bread cubes (6 to 7 slices)

⅓ cup raisins, dried cranberries, or other snipped dried fruit

2 eggs, slightly beaten

2 cups milk

¼ cup butter, melted

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla

Butterscotch or Bourbon Sauce

Method

1. Preheat oven to 350°F. Grease a 1 ½ -quart casserole; set aside. In a large bowl combine bread cubes and raisins.

2. In a bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir bread mixture. Pour into the prepared casserole.

3. Bake, uncovered, for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly, If desired, serve with warm Butterscotch Sauce.

Note:

For dry bread cubes, cut bread into ½ inch cubes. Spread cubes in a 15 x 10x1 inch baking pan. Bake in a 300°F oven for 10 to 15 minutes or until dry, stirring twice, cool.

Bread Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes were taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Desserts; page 286.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

https://drive.google.com/file/d/0B5WnHuJ90rZZcTMzRnkycUhXeU0/view?usp=sharing

Tuesday, May 19, 2015

Basic Sweet Dough Braided Like Swedish Tea Ring

BASIC SWEET DOUGH

BRAIDED LIKE SWEDISH TEA RING

Basic Sweet Dough

Braided Like Swedish Tea Ring

Ingredients

Basic Sweet Dough

1 package yeast

½ cup lukewarm water

1 teaspoon sugar

1 cup milk

⅓ cup sugar

1 teaspoon salt

½ cup shortening

1 beaten egg

3 cups sifted flour

1 cup whole wheat flour

Cinnamon Filling

¼ cup brown sugar

⅓ cup chopped nuts

⅓ cup raisins

½ teaspoon cinnamon

¼ teaspoon nutmeg

Melted Butter

Optional: Glace

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

Optional: Glace

¼ cup icing sugar

1 tablespoon orange juice

¼ teaspoon orange rind

Method

1. Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.

2. Pour milk, sugar, salt and shortening in a bowl.

3. Add egg.

4. Add yeast mixture to milk mixture.

5. Beat in flours.

6. Mix well with a sift fingers, until a smooth elastic dough is formed.

7. Turn onto a lightly floured board and knead until the dough is of even texture.

8. Cover dough and let rise until double in size.

9. Punch down the risen dough and turn onto a lightly floured board.

10. Roll out half of dough into a 15-by-7-inch rectangle (other half in refrigerator). Place in lightly greased 15-by-10-by1-inch jelly-roll pan.

11. Down 2 long sides, make parallel cuts 2½ inches long and ¾ inch apart. Spread uncut portion with melted butter and sprinkle with cinnamon filling.

12. Combine 1 egg with 1 tablespoon water, for egg wash.

13. For a braid like effect, fold cut strips at an angle across filling, alternating from side to side; fasten with a little egg wash. Lightly brush top of pastry with egg wash. Sprinkle with 2 tablespoons almonds and 2 tablespoons sugar.

14. Cover and let rise.

15. Bake in a 375° oven for 25 minutes.

16. Optional Glace.

BASIC SWEET DOUGH - BRAIDED LIKE SWEDISH TEA RING was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

Fruit Cocktail Upside-Down Pudding

FRUIT COCKTAIL UPSIDE-DOWN PUDDING

Fruit Cocktail Upside-Down Pudding

Original Recipe: Pineapple Upside-Down Pudding

Ingredients

25g/1 oz butter (2 tablespoons)

25g/1 oz brown sugar (2 tablespoons)

1 small can pineapple rings

Glace Cherries

***

100g/4 oz butter or margarine (½ cup)

100g/4 oz castor sugar (½ cup)

2 eggs

150g/6 oz self-raising flour (with plain flour use 1½ level teaspoons baking powder) (¾ cups)

Little milk or water (4 – 5 tablespoons)

***

Blanched almonds to decorate

Method

Spread the bottom of an ovenproof dish or tin with the butter and sprinkle with the sugar. Arrange the well drained pineapple and glace cherries on top. Cover with the sponge mixture and bake in the centre of a very moderate oven, 325°F, 170°C, Gas Mark 3, for 50-60 minutes. Turn out and decorate with blanched almonds.

***

Cream the margarine and sugar. Add the eggs and fold in the sieved flour. Mix to a soft dropping consistency with a little milk or water. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about 1¼ hours. Serve with chocolate sauce.

Fruit Cocktail Upside-Down Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Hot Puddings”. “464” “Steamed Sponge With Chocolate Sauce” and “473” “Pineapple Upside-Down Pudding”.

Note:

A small can of fruit cocktail was used instead of a small can of pineapple.

https://drive.google.com/file/d/0B5WnHuJ90rZZLTVObHIteTlJRzg/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing