Cognac Bread and Butter Pudding
- 2 tablespoons sun-dried sultanas
- 80 ml cognac
- 5 eggs
- 4 tablespoons honey, preferably a rich flavoured honey
- 1 1/2 cups milk
- 1/2 cup cream
- 12 slices wholemeal bread, without crusts
Soak sultanas in cognac for an hour.
Beat eggs and honey, add milk and cream and cognac drained from fruit. Cut bread
to fit individual ramekins, one piece for top and one piece for bottom, buttered on
both sides. Place one piece of bread on the bottom, add some sultanas, pour on egg and
milk mixture until 3/4 full, and place another round of bread on top. Place ramekins in
a roasting pan with hot water coming halfway up their sides. Bake for
25 minutes at 180 degrees C or until the custard is firm. Serve with cream and sultanas
on the stem, on the side.
If this aint comfort food, I don't know what is!
Dumplings for Stew
courtesy of Margaret Fulton
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- pinch nutmeg
- 30 grams butter
- 1/4 to 1/3 cup milk
Sift dry ingredients and rub in butter. Add milk and blend with a fork
until wet dough is formed. Add chopped fresh herbs here if desired. Drop
tablespoons full of dough onto simmering stew, replace lid, and leave for 15 minutes.
Don't lift the lid!!! As with all dough things, be gentle when mixing or you will have
solid blobs on your stew instead of yummy, fluffy, just like Mum's dumplings!
Get comfy this winter!
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