Classic ???????? British Bread & Butter Pudding — UK|English traditional bread and butter dessert recipe.
[EN subtitles] Watch #HowToBloke knock-up a classic traditional UK|British ???? Bread & Butter Pudding, and you can get this English style milky bread and butter pudding dessert baked and on the table in just over an hour.????
To make this homemade Bread & Butter pudding, HowToBloke used the following recipe ingredients;
Most of a loaf of white bread with crusts,
4 whole eggs,
1 litre of full-fat milk,
100g white sugar,
125g butter (to spread on the bread),
Large cupful of sultanas,
…and just before baking, the Bread and Butter pudding is topped with more sultanas, brown sugar, and cinnamon.
✔️ Plan on baking your Bread and Butter mixture for 1 hour at 180c, but check after 40/45 mins because all ovens are different.
✔️ To bake your Bread & Butter pudding, use the, “Bain Marie” technique otherwise you'll burn your pudding; your Bread & Butter pudding will stick to the sides and bottom of your oven dish. Importantly, the Bain Marie way of cooking your pudding will add extra humidity (steam) into your oven to cook the bread and butter mixture evenly.
✔️ “Can you use sweetener rather than sugar in your Bread & Butter Pudding ?” HowToBloke doesn't know — he's never tried it.
✔️ “Can you use gluten-free bread to make your bread and butter pudding ?” HowToBloke has never tried that but he doesn't see why not !
✔️ “Do you have to butter the sides of the oven dish before assembling your Bread & Butter Pudding ?” HowToBloke says that you can if you want, but he didn't.
✔️ “Do you need to add salt? HowToBloke says it's only worth adding a bit if you're using unsalted butter.
✔️ “Can you add spices too? HowToBloke says yes - you can add spices like vanilla or nutmeg for example, if you like their flavour.
???? Bread and Butter pudding not sweet enough ? You can sprinkle extra sugar on the top of your Bread & Butter pudding after it's baked and before you serve.
???? You can serve your Bread & Butter pudding hot with things like cream, chocolate chips, honey, custard, or ice cream, or all of these toppings !
☝️Apparently, another name given to Bread & Butter Pudding is, “French Toast Casserole”.
????Back when HowToBloke could tolerate gluten, he liked his Bread and Butter pudding served at room temperature with vanilla ice cream !
#breadandbutterpudding
#breadbutterpudding
#britishpudding
#englishpudding
#ukfood
#britishfood
#englishfood
#frenchtoastcasserole
Yorkshire Curd Tart Recipe - Paul Hollywood
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
Can you spot the difference in the kitchen from the last video??
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Indulgent bread and butter pudding with homemade custard
check out my first novel
Bread and butter pudding is a classic British pudding, also known as bread pudding it consists of layers of buttered bread soaked in a raw egg custard and baked. My bread and butter pudding has some dried fruit sprinkled between the layers to make the bread pudding even more tasty. This bread pudding recipe also served with a simple custard or creme Anglaise. I hope you will enjoy this wonderful pudding recipe. There is another British pudding known as bread pudding which is completely different to this pudding which I do intend to make one day.
Layers of bread baked in a vanilla custard served with creme anglaise
Bread and butter pudding
Sliced bread 10 slices
Eggs 5
MIlk 425ml - 3/4 pint
Double or heavy cream 285ml - 1/2 pint
Caster sugar 50g - 1.7oz
Sultanas 50g - 1.7oz
Unsalted butter 100g - 3.5oz
Mixed spice 1 pinch
Vanilla 1 pod or 1 tsp paste
The Custard (creme Anglaise)
Double or heavy cream 250ml - 0.4 pint
Milk 250ml - 0.4 pint
Caster sugar 50g - 1.7oz
Eggs 6
Vanilla 1 pod or tsp paste
YORKSHIRE PARKIN | Sticky Ginger Parkin | British Recipe #gingercake #yorkshireparkin #gingerparkin
This bold and robust ginger parkin is made the traditional Yorkshire way, with steel cut oats, ginger pieces, and black treacle (molasses) that produce this deliciously sticky and chewy cake.
Unlike most everyday baking recipes, this is unusual in that the flavors and texture improve with time...so be prepared to bake this and then WAIT around 3 days before it reaches peak state!
The Parkin has its roots in both Yorkshire and Lancashire. The Yorkshire Parkin recipe historically uses black treacle/molasses and the Lancashire version is lighter and uses golden syrup. In this recipe, I have opted to use both although it is heavier on the molasses.
INGREDIENTS
1½ cups steel cut oats (pulsed in food processor)
¾ cup all purpose/plain flour
1½ teaspoons baking powder
2 teaspoons ginger powder
1 teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup golden syrup or corn syrup
⅔ cup black treacle or molasses
¾ cup brown sugar
½ cup butter
¼ cup crystallized ginger, finely chopped
1 egg, lightly beaten
2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain.
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes.
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk.
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes.
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares.
Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS.
It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!
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