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Can you make Toffee Pudding from leftover bits of bread?
organic_wanabe
Posts: 808 Forumite
I thought I read somewhere that it was possible to make toffee pudding from leftover bits of bread. (However, I might have imagined it as I'm not having a great day - put my ingredients into the breadmaker to make dough but forgot to add water and only discovered it whan I returned from a walk!) Does anyone have a recipe as my bits of leftover homemade bread are accumulating in the freezer and I'd like to free some space for Chrtistmas goodies. Any suggestions appreciated.
Edit - goodness I see I can't even type today - even managed to make a typo in the title!
Edit - goodness I see I can't even type today - even managed to make a typo in the title!
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This is what I'd do - not a recipe as such, but yummy
Melt a big slice of butter (must be butter not marge) in a frying pan, add some brown sugar- soft brown being best, but any will do. You want about equal quantities of butter and sugar, and quite a lot of both to coat all your bread. When its all melted add your bread and toss around until nice and sticky and the edges beginning to caramelise.
Pile into bowls and serve with whipped cream.
You can add diced apple to the toffee sauce too
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Oooo, that sounds lovely thriftlady!
I have an easy recipe for sticky toffee pudding (which I'll post, if anyone wants it) it's my 'party piece', the thing I always take if I'm asked to bring something. The toffee topping is equal parts brown sugar & butter with a couple of spoonsful of double cream. You let them all bubble together in a pan until they start to make toffee then pour over the sponge and bake.
I have sometimes made the toffee topping on its own to use on stewed apples, ice cream or pancakes, it's lush. Never thought of using it with bread though, but will now be giving it a whirl.Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
Newleaf, let us know how you get on. Also, I would love the sticky toffee pudding recipe. I'll get round to trying it when I have used up all my bread leftovers!0
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sure, will post recipe after tea.Official DFW Nerd No 096 - Proud to have dealt with my debt!0
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I made recently, from a recipe book, a toffee bread pudding - think it was maybe the new english cookbook? It was bread, soaked in milk and with a toffee sauce very like newleafs poured over the top.0
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Trow that recipe is from The New English Kitchen, I know 'cos I've just been reading it !0
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OK. This recipe for Sticky Toffee Pudding was given to me 20 odd years ago, by a WI member from Keighley.
If I'm doing it just for family I make one quantity, which is enough for 6-8 gluttons. If I'm taking it to a party I make double quantity and use a large roasting tin to bake it in.
2oz softened butter
6oz granulated sugar
8oz plain flour
1 tsp baking powder
1 egg
6oz stoned dates, chopped
1/2 pint boiling water
1 tsp bicarbonate of soda
1 tsp vanilla extract
Topping:
3oz brown sugar
3oz butter
3 tbspns double cream
Cream together butter & sugar.
Sift together flour & baking powder.
Beat the whisked egg into the creamed mixture, along with a little of the flour, before mixing in the remainder of the flour.
Put the dates in another bowl, pour the boiling water over them and mix in the vanilla & bicarb.
Add this mixture to the batter and blend well.
Turn into a buttered tin (recipe says 11'' x7'')
Bake in centre of oven, preheated to Gas Mark 5, for about 45 minutes before testing with a skewer. I find cooking time varies a lot, depending on the size and shape of tin I'm using. If it's not done, just shove it back in for a bit longer.
For the topping:
Melt together the 3 ingredients in a pan and simmer for 3 minutes.
Pour over the hot pudding whilst still in the tin, and place under a preheated grill for a minute or two, until it bubbles. Be careful not to let it catch. The topping burns easily.
Cut into squares and serve with cream, custard, extra toffee sauce, ice cream, whatever takes your fancy.Official DFW Nerd No 096 - Proud to have dealt with my debt!0 -
newleaf wrote:OK. This recipe for Sticky Toffee Pudding was given to me 20 odd years ago, by a WI member from Keighley.
If I'm doing it just for family I make one quantity, which is enough for 6-8 gluttons. If I'm taking it to a party I make double quantity and use a large roasting tin to bake it in.
2oz softened butter
6oz granulated sugar
8oz plain flour
1 tsp baking powder
1 egg
6oz stoned dates
1/2 pint boiling water
1 tsp bicarbonate of soda
1 tsp vanilla extract
Topping:
3oz brown sugar
3oz butter
3 tbspns double cream
Cream together butter & sugar.
Sift together flour & baking powder.
Beat the whisked egg into the creamed mixture, along with a little of the flour, before mixing in the remainder of the flour.
Put the dates in another bowl, pour the boiling water over them and mix in the vanilla & bicarb.
Add this mixture to the batter and blend well.
Turn into a buttered tin (recipe says 11'' x7'')
Bake in centre of oven, preheated to Gas Mark 5, for about 45 minutes before testing with a skewer. I find cooking time varies a lot, depending on the size and shape of tin I'm using. If it's not done, just shove it back in for a bit longer.
For the topping:
Melt together the 3 ingredients in a pan and simmer for 3 minutes.
Pour over the hot pudding whilst still in the tin, and place under a preheated grill for a minute or two, until it bubbles. Be careful not to let it catch. The topping burns easily.
Cut into squares and serve with cream, custard, extra toffee sauce, ice cream, whatever takes your fancy.
Hummm sounds delish, this one's going in my Google Notebook! Karate tomorrow but might have a go at it on Tuesday!SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"0
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