Tag Archives: cake

Bread and butter pudding

Bread and butter pudding

Bread and butter pudding is amazingly delicious and cheap old-fashioned sweet dish. Everyone can do it in no time. The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. Whitepots could also be made using rice instead of bread, giving rise to the rice pudding in British cuisine. One of the earliest recipes for a bread and butter pudding was written down by John Nott in 1723. The method is the same whichever bread you use. If you want to be really decadent, then smear the buttered bread with a little marmalade or jam.

Dimply Plum Cake

Dimply Plum Cake

This is a wonderful coffee cake–sturdy, comes together quickly, and absolutely perfect for this time of year. It would also work with several other kinds of fruit, including apricots, peaches, nectarines or even cherries. You can swap the orange zest for lemon, lime or even grapefruit and the spice too.

You can use cinnamon instead of the same amount of cardamom because some people just don’t like cardamom. You can use any plum variety for this cake. This is one of those cakes that gets better with time, you can keep this one for 4 days and it was lovely and moist till the very last slice.

Apple turbans

Apple turbans

There are two types of apples: eating apples and culinary (cooking) apples. Eaters are sweeter, with the most interesting flavour, as their sugars are balanced by an edge of acidity. They hold their shape well in cooking, making them the best choice for a French apple tart, a tart tatin or other continental recipes, which developed in countries without a tradition of culinary apples. Examples of popular eaters are: Granny Smith, Cox’s Orange Pippin and Golden Delicious.

Orange, Almond And Polenta Cake

Orange, Almond And Polenta Cake

This deliciously moist orange and almond cake requires just six ingredients. It contains no flour, but polenta instead, so it’s gluten-free. If you’re new to gluten free baking, or if you’re looking to convert your first gluten-ful recipe to gluten free, a cake like this is the perfect place to start because it’s already practically gluten free in its original form.

To serve, cut into slices, put a dollop of whipped cream or cre`me fraîche on top of each piece and drizzle with a little of the Vin Santo or almond liqueur. Add sliced almonds and a sprinkle of orange zest, if desired. Makes 6 to 8 servings.