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Bread pudding always makes for a satisfying dessert (there's something inherently comforting about the almost creamy texture of the bread, which also contrasts nicely with the caramelized top), but the marmalade kicks it all up a notch. You could substitute another jam for the marmalade, also.
If you really want to impress your friends, but don't want to spend a lot of time doing it, this bread pudding is the perfect dish. You won't even need to splurge on the ingredients; you probably have all this stuff sitting in the pantry. We used 2% milk instead of cream without any ill effects. Demerera sugar is often referred to as natural or cane sugar here in the states.
Bread and Marmalade Pudding Recipe
Stale sliced bread
Seville orange marmalade (you could also use a jam or jelly)
1 cup cream
1 cup milk
1/4 cup caster sugar
Demerara sugar, for topping
Slice the crusts from the bread slices - butter one side only of the bread and then coat each with a little marmalade.
Arrange the bread buttered side up in a baking dish - you should have enough bread to form two layers. Don't try to make a uniform arrangement of the slices, a patchwork type pattern is best.
In a bowl, add the eggs, cream, milk and caster sugar and lightly whisk until just combined. Pour this over the bread, making sure all the bread is coated by the liquid. Let this sit for 15 minutes to make sure that the bread has fully absorbed the liquid.
pudding ready for the oven
Sprinkle generously with Demerara sugar (this caramelises as the pudding cooks to give a nice crunch to the top) and then bake in a preheated 180°C/350°F oven for about 45 - 60 minutes or until golden brown and cooked through.
It will puff quite a lot, a bit like a soufflé but it will deflate once out of the oven - make sure your baking dish is deep enough to contain this expansion.
This is best eaten warm from the oven.
Original recipe is from Haalo in Australia
Bread is from Corbo's Bakery in Little Italy | 12200 Mayfield Road | Cleveland Ohio | 44106
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A pound of blackberries from the farmers' market ended up in the refrigerator this weekend, which led to a midweek panic when they started to go bad. This wasn't a huge problem really, because Susan and I both spend our weeks with graduate students and graduate students are powerless to offers of free food. (Thank you Melanie, Dan and Vaishnavi for volunteering to stuff your faces.)
I had planned to simply sprinkle the berries with sugar and finely chopped lemon verbena, then thought about revisiting the dutch baby pancakes and tossing the blackberries with a lemon verbena syrup. In the end, though, I threw the berries in a pot with the verbena syrup, boiled everything to a sugary mess and bought the cheapest ice cream maker I could find
Blackberry and Lemon Verbena Sorbet
1 cup water
1 1/4 cup granulated white sugar
10 fresh lemon verbena leaves
1 pound fresh blackberries
2 tablespoons lemon juice
Bring the water to boil in a saucepan then remove from heat and stir in the sugar. When the sugar has dissolved, add the lemon verbena leaves and steep for half an hour. After steeping, strain the sugar syrup, discard the verbena leaves and place the syrup in a covered container in the refrigerator until cold.
Now throw the blackberries and lemon verbena syrup into a saucepan and boil the mixture for a few minutes. Remove the saucepan from the heat and allow it to cool for a few minutes, then pour the contents into a blender and puree until smooth. Now strain the mixture to remove the blackberry seeds--there should be about half a cup of them. Add lemon juice and refrigerate overnight.
Now follow the instructions for your ice cream maker and when finished dump the sorbet into a very cold container and freeze it until firm, about 5 hours. Sorbet will be the consistency of soft ice cream and I recommend serving it in frosted glasses.
Makes about 4 cups.
Sorbet Recipe from Lynn in Georgia
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We live in a four-story apartment building and the hallways here are unusually good at showcasing the smells of our floormates' dinners. It's a terrible thing to come home, starving, and be accosted by suggestions of pot roast or pie from a neighbor's kitchen. But trust me when I say, these cookies will make you the envy of your apartment building.
The recipe is from Elise at Simply Recipes. It is reprinted below, but you can read the original post here.
Elise's Oatmeal Raisin Cookies
Makes about 18 large chewy oatmeal raisin cookies.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.
3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.
4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.