17 Jun 2012

First post (original, eh?!)



After months (or years) of procrastinating, I’ve decided to start writing and what better way than to blog (really?). A combination of several factors have contributed to this state of affairs - an upcoming birthday, lots of spare time and a serendipitous discovery of the perfect name for the blog! A big THANKS to Leif Pettersen and his seriously funny blog Killing Batteries, and the fact that he graciously let me use the phrase. Swing by his blog if you enjoy travel writing peppered with a generous dose of humour and satire.

As the name of THIS blog suggests, it will primarily be a deliciously foodie blog - recipes, restaurants, everything food-related. Simple to complex recipes, quick fixes to slow cook ones, all tried and tested in my home kitchen, which can be fearlessly attempted by the home cook! A word of caution - ‘directionless’ does give me the leeway to meander on to varied non-food related topics, so it’s a win-win for me; not sure what that means for you, dear reader! So here goes...

 A rainy Sunday positively begs for some comfort food and a big helping of a warm caramel bread pudding sounds perfect, doesn’t it? This was one of the first recipes that I tried and now I can make it with one hand tied behind my back; it’s that simple! And it needs ingredients that you’ll find easily in your kitchen. Just some bread, eggs, milk and sugar! Why not give it a try?

This recipe serves 6-8 people, depending on portion sizes!

You’ll need:
  • 6 slices of white or brown Bread, crumbed (use your hands, not the food processor; you want the crumbs a bit chunky and not super-fine)
  • 2 Eggs
  • 50g Sugar (that’s 10 tsp)
  • 350ml Milk (that’s 2 standard tea cups)
  • 1tsp Vanilla essence
  • Extra Sugar and Water for the caramel
How to:
  • Dissolve the sugar in milk. Whisk the eggs and add to the milk. Add the bread crumbs and vanilla essence.
  • In a pudding mould (use a steel container in the shape you prefer), add some sugar and 1tsp water. Hold it over a medium flame until it caramelises. Swirl the mould around so that the golden brown caramel coats about 2/3rd of the mould.
  • Add the pudding mixture.
  • Place in a pressure cooker with a lid on. Steam without the whistle on for 20 minutes; or till a knife in the centre of the pudding comes out clean.
  • Allow to cool slightly and turn it over on to a serving plate.
  • Serve warm or cold, as you like it!


Variations:
  • Add cinnamon powder instead of vanilla essence for an interesting twist.
  • Mix raisins into the pudding mixture for additional texture.

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