Tag Archives: dessert

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).

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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.

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Goodie Goodie Guavas

galette

Galette

I grew up with a guava tree in my back yard. From round about June to August our yard was inundated with the yellow goodie gumdrops. We couldn’t eat and cook them fast enough, resulting in a quite disgusting pink layer beneath the tree. We always picked them wearing gumboots because you couldn’t always spot the vrotties lying in the grass.

I strictly prefer my guavas cooked. Stewed with sugar and cinnamon, bottled and chilled, and then served with hot custard. Gosh… now I’m hungry.

It’s been a few years since we lived with that dear old guava tree. Now I have to buy these white little things that are so inferior to the sumptious yellow gems I’m used to. Sigh… how the mighty have fallen. Haha. This winter, while walking through St Georges’ Mall all I could smell was guavas from the fruit sellers. I bought a whole bag and turned them into this pretty little thing.

Guava Galette

Gorgeous, good, great, gastronomical guavas... I could go on.

I followed the recipe for a nectarine galette in my Shape low-fat and easy cookbook, and just replaced the fruit with guavas.

I wish I could recite it for you, but alas, the book is at home.

All you’ll need is a basic recipe for shortcrust pastry, make a round, put the fruit on top, fold and bake! Easy, huh?

Let me know in the comments if you require the step-by-step version and I’ll gladly oblige.

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Pepper Club perfection

I’m not in the habit of blogging about OTHER people’s food. This is essentially vanity fare, so I like the focus to be on ME. However, every once in a while, you come across something so simply sublime that it cannot go unmentioned.

Ginger Crème Brûlée with Brandy Snaps from Chef Gabriël le Roux at The Pepper Club in Cape Town

Creme Brulee

Every custard's dream job

Apologies for the below-par picture – I only had my cellphone camera on me.

First of all, I’ve never really been much of a crème brûlée fan, perhaps because I’ve never had a good one. Just glorified custard to me, really. But this was not just any set custard with burnt sugar on top.

The consistency was stiff enough not to wobble off your spoon, but still incredibly light and airy. The layer of caramelised sugar on top was thin and crisp; no sharp bits to hurt your mouth and the flavour complemented the custard instead of overpowering it. Clearly you can tell that my previous experience of this dessert favourite hasn’t been pleasant.

Okay, I went back for another one. I had to make sure it wasn’t just the wine that was warming me up to this little cup of heaven. It was lots of fun dipping the rolled brandy snap into the cup and scooping out the custard, instead of using a spoon. Not so glamorous maybe, but that’s rather inconsequential to my enjoyment at that very moment.

No, we didn’t only have dessert. The meal began with starters ranging from oysters to fig and camembert phyllo cigars and lamb kebabs dipped in a yoghurt and apricot raita of sorts.

Main course consisted of beef fillet with fondant potato, red onion chutney, creamed leeks and a wild mushroom sauce.

Here are some of the other desserts that were on offer:

Banana Tarte Tatin

Banana Tarte Tatin

Berry Compote and Vanilla Mascarpone Pavlova

Berry Compote and Vanilla Mascarpone Pavlova

Look, it’s no secret that I love to complain. As such, my only disappointment for the evening was that I had nothing to bitch about on the way home. Nothing! I must be losing my touch… 😉

Executive Chef Gabriël le Roux was at the Paranga group (Paranga and Bungalow in Camps Bay) before heading up at The Pepper Club.


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