Tag Archives: pudding

Nutella bread and butter pudding

12 Jul

Nutella bread & butter pudding.png

Here in Sydney it is winter school holidays, a welcome respite from the crazy, hectic days that are jam-packed with school/band/dance/Guides/soccer/choir/piano…

As I type Misses 9 & 11 are hosting friends, eating pizza they made for lunch and watching Moana. We are totally Disney tragics, BTW.

Everyone is happy, and the gals have another reason for loving school holidays: I buy white bread. For the rest of the year they have wholemeal or whole grain bread but come holidays it is white bread all the way. I have to admit, a Vegemite sandwich on fresh white bread really is one of life’s simple pleasures.

On the other hand, Nutella can be taken or leaven in Casa Hungry. Miss 11 is not a fan, Miss 9 is but it usually doesn’t occur to her to eat it. As nuts aren’t allowed at school she can’t have it there and for the same reason she is reluctant to eat nut-based spreads on toast before school.

So it is that the Nutella jar was sitting unloved in the pantry, I had a loaf of white bread and… well, we don’t really need an excuse to make a pudding in winter, do we?

This Nutella bread and butter pudding is such a breeze and make and even easier to eat.

GATHER:

8 slices of thick white bread, crusts removed

3 eggs

300 mL pouring cream

2 cups of milk

¼ cup caster sugar PLUS 1 tablespoon extra

Nutella

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LET’S GET TO IT:

Preheat oven to 180 and grease a 2L baking dish with non stick cooking spray.

Generously slather one side of each piece of bread with Nutella, then sandwich two slices together. Cut each sandwich into quarters. Continue until all the bread is used up, then arrange the sandwiches in the baking dish.

In a jug whisk together the eggs, cream, milk and ¼ cup caster sugar, then carefully pour all over the Nutella sandwiches. Scatter over the remaining sugar.

Bake for 30 minutes then reduce the heat to 160C and bake for another 8 minutes.

Serve warm.

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Double caramel self-saucing pudding

8 Jun

double caramel self-saucing pudding recipe.jpg

I can only speak for my family but caramel is the queen of flavours when it comes to desserts, milkshakes, sauces, macarons… anything sweet really. So when I was thinking of making a dessert for the Hungry Family it was obvious that caramel would figure in there somewhere. Then I hit on an idea: instead of one lot of caramel, why not double it? Continue reading

Chocolate macadamia self-saucing pudding

27 Jun

chocolate self saucing macadamia pudding

Winter is here! I think I am the only person in Sydney celebrating the cold snap – most of my friends look at me aghast when I tell them how much I adore the cooler weather.

Boots. Scarves. Coats – fashion is so much more chic when the temperature falls. Another thing that it is better in winter than summer – desserts. In the heat you are really limited to ice-cream, fruit or anything else that requires minimal time in the hot kitchen. Come winter and the kitchen is exactly where I want to be, making cakes, baking brownies and stirring home-made custard. And self-saucing puddings.

Self-saucing puddings are just magic – a simple pudding is topped with a sprinkle of sugar and cocoa then doused with boiling water, which results in a deep, rich sauce.

Growing up we used to make self-saucing puddings in winter all the time and we would all be adamant that we wanted equal quantities pudding and sauce.

My friends from Australian Macadamias recently sent me a massive bag of their delicious macadamias to bake with and I have been going nuts in the kitchen #heHeHe

These delicious nuts are indigenous to Australia and are full of flavour and go perfectly with chocolate. I have loved creating recipes to show off their freshness and taste.

This chocolate macadamia self-saucing pudding is full of flavour. The crunch of the nuts are a perfect foil to the soft, squishy filling of the pudding.

 

Just a warning – you will want seconds…

Serve with double cream or vanilla ice-cream.

 

macadamia chocolate self-saucing pudding

GATHER:

1 cup self-raising flour

2 tablespoons cocoa powder

1/4 cup brown sugar

80g butter, melted, cooled

1/2 cup milk

1 egg, lightly beaten

50 grams unsalted macadamias

Sauce:

3/4 cup brown sugar

2 tablespoons cocoa powder, sifted

1 1/4 cups boiling water

self-saucing chocolate macadamia pudding

LET’S GET TO IT:

Spray a two litre size glass or ceramic dish with non-stick cooking spray.

Preheat oven to 180C and fill the kettle.

In a large bowl stir together the flour, cocoa and sugar.

In a small jug whisk together the egg, butter and milk then whisk into the dry mix. Use a silver spoon to stir together until combined then sprinkle in the macadamias.

Pour batter into dish. Boil the kettle.

Combine the susauce sugar and cocoa together then sprinkle evenly over the top of the pudding. Carefully pour the boiling water evenly over the top then place in oven.

Bake for 30-35 minutes – the top will spring back when it is cooked. Don’t use the inserted skewer trick to test this recipe as the pudding will be wet from the sauce.

Serve immediately.

Lemon delicious pudding

22 Jun

 

The Hungry Mum lemon delicious puddingIf you have been playing along at home you will know that we are the proud owners of many kilograms of lemons that The Hungry Dad picked from his mum’s lemon tree. I have been busy coming up with ways to work their citrusy goodness into all manner of baking. This is not a difficult task, as I am utterly in love with lemon cakes/tarts/biscuits/cookies… Continue reading

Old fashioned jam and coconut pudding

19 Feb

Old fashioned jam pudding - The Hungry Mum

As I am typing this it is 30+ degrees Celcius in Sydney – hot, sticky, summer weather. So what is happening in my kitchen? Baking, of course1 I don’t let a little thing like stinking hot weather stand between me and my need to create sweet treats for family. So obviously this is just the type of weather to create a pudding!  Continue reading

Blueberry pudding cake (egg-free)

23 Oct

Blueberry pudding cake (no egg)

This blueberry pudding cake is such a moist, easy-to-bake, delicious cake that you’ll throw away all your other blueberry baking recipes.

The fact that it is an egg-free cake recipe is a bonus, especially if you buy 36 eggs at a time but plough through them so quickly you often are left with just one solitary egg in the carton. Or is that just me?

Before our chooks went to hen heaven – RIP Kaitlyn and Jakeson – we always had a stash of perfect, huge, delicious eggs at our disposal. Now, I only buy free range eggs but what with all the scandal and court cases RE certain egg producers lying about their free range status it is really hard. I often leave smaller supermarkets empty-handed if I can’t find my brands. Farmers markets are the best but that doesn’t help if it is Tuesday night and the market isn’t until Saturday!

This cake is perfect when it is just under baked so it retains a pudding-like consistency. I think lashings of custard would make a wonderful friend for this cake – try my easy recipe here: the best custard recipe from scratch

Blueberry pudding cake (egg-free)

GATHER:

2 cups self-raising flour

250 grams unsalted butter, diced, softened

¾ cup caster sugar

3/4 cup milk

1 cup Greek yogurt

1 cup blueberries – frozen is fine, don’t defrost

1 tsp vanilla extract

Blueberry pudding cake (eggfree)

LET’S GET TO IT:

Grease a 20cm by 20cm square baking pan and line with non-stick baking paper and preheat oven to 180C.

In bowl of electric mixer beat the sugar and butter until pale and creamy.

Scrape down sides with a spatula then beat in vanilla and yogurt.

Add half the milk, then half the flour, then repeat. Beat until mixed – do not overbeat.

Use a silver spoon to stir in the berries carefully – you don’t want to stain the batter blue.

Scrape into tin, level the top with offset spatula and bake in oven for around 45 minutes – insert skewer to check, you want it moist but not raw.

Leave in tin to cool, then slice into squares to serve. Sprinkle with icing sugar to serve.

blueberry

Boozy strawberry trifle for one

1 Sep

Boozy strawberry trifle for one - The Hungry Mum

Spring has sprung! At least, it has in the southern hemisphere and today, the first day of Spring, the skies were blue, the wattle was out and all was right in the world.

To celebrate this most beloved of seasons it seemed fitting to make a dessert as sweet as the weather. Continue reading