Tag Archives: bread

Bread and Butter Pudding

I was always wildly impressed with my mother’s ability to make something out of nothing at all (all while listening to some Air Supply).


She would tell nostalgic/horrific stories of having no money for food and making cake out of leftover breadcrumbs and guavas from the tree outside our back door.

Fortunately for me, they remained tales from harder times gone by.

When my mommy was in the kitchen, I saw her turn cupboard staples into culinary superstars.

My favourite was Bread and Butter Pudding. I’d marvel at how she’d turn an ordinary school lunch into a delectable dessert. Fascinating. For a little kid, it really is the stuff heroes are made of.

Now it’s a recipe I’ll never need to write down, only pass down.

Bread and Butter Pudding

Serves 4

10 slices of white bread, crusts cut off
Real butter
Apricot jam
500ml full cream milk
3 large eggs
5-10ml vanilla extract
10-15 little chocolates

Preheat the oven to 160ºC.

Grease a medium-sized casserole dish.

Butter the bread and be very liberal with the apricot jam. Remember, this is the only sugar in the recipe so do feel free to add to taste.

Beat the milk, eggs and vanilla extract together. Feel free to substitute some of the milk with cream for a richer version.

Place the buttered bread in the dish, sprinkle the chocolates between the slices and pour over the egg mixture. Let it soak in for a few minutes before putting the dish in the oven for an hour.

Let it cool and set for 10 minutes before serving. I prefer my B&B Pudding with Ideal milk but custard or ice-cream work just as well.


Leave a comment

Filed under Desserts

Corn Bread

When I say the words, I think of the movie The Green Mile, where all the gentle giant wanted was some corn bread, despite being in jail. It’s this that makes one realise how comforting this humble little gem can be.

Corn Bread

Yellow's always been my favourite colour...

It’s surprising then that last week was the first time I baked Corn Bread. Danny found a recipe in his Weg magazine and it seemed so simple that I really had no way out…

The recipe calls for whole kernel corn but after the first try, I’d like to use sweetcorn next time, just to see how it would differ.

Mieliebrood (Corn Bread)

2 cans of whole kernel corn, drained
4 tbs chopped chives
½ cup of cake flour
1 tsp baking powder
1 tsp salt
1 cup of buttermilk
2 extra large eggs
freshly milled black pepper
Sprinkling of paprika

Preheat the oven to 180C. Grease a loaf tin and put some baking paper in the bottom. Use a masher and bruise the corn a bit. Add the chives. Whisk eggs and buttermilk together and add to the corn. Mix dry ingredients together and add to the corn mixture. Pour the batter into the loaf tin and bake for 1 hour. Sprinkle with some paprika and bake for another 15 minutes.

Corn Bread

Enjoy! It was even better for breakfast the next morning.

1 Comment

Filed under Rectangular meals