Hot fruit puddings

Prudent · 12 June 2005 at 7:52PM

I love traditional hot puddings. I try and make as many as possible using fruit as it makes me feel a bit less guilty about the indulgence! Usually I make crumbles, eves pudding, stewed fruit or baked apples. Does anyone have any other ideas as I would love to try something new?

MATH · 12 June 2005 at 8:24PM

You've got a pretty comprehensive repetoir already! Sometimes I toss par-cooked rubarb or apple into the yorkshire pudding batter after I've poured it into the hot tin. It all rises and bubbles over the fruit like a sweet toad in the hole thingy. Sprinkle with lost of sugar and serve with cream.

redfox · 12 June 2005 at 8:37PM

make a variation on bread and butter pudding but instead of the dried fruit usually associated with it put fresh fruit between the layers of bread and butter - it's really yummy, expecially with apricots

Prudent · 12 June 2005 at 9:03PM

Ah, I remember bread and butter pudding. My mum used to make it when I was a child! I don't know how and usually have loads of left over bread. Can someone post a recipe? Is it posssible to make it with wholemeal bread as this is what I buy most of?

redfox · 12 June 2005 at 9:32PM

This is a recipe for the one I make:

4 or 5 slices bread, crusts trimmed (can be white or brown, whatever you have)
50g softened butter
7 or 8 fresh apricots (or other fresh fruit you choose - it's quite nice with bananas instead of apricots too

)
finely grated zest of 1 lemon
700ml milk
120g caster sugar
4 eggs
1 teaspoon vanilla extract

Butter the bread slices generously then cut each slice into squares. Remove stones from apricots and chop the fruit roughly. Butter the dish lightly then arrange some bread squares on the bottom. Lay the apricots on top of that then arrange bread squares, buttered side up, over apricots. Sprinkle the lemon zest over the top of the bread.

In a saucepan, heat the milk until bubbles just form around edge, then remove from heat. Add the sugar, stirring until sugar is dissolved. In a large bowl, beat the eggs, then stir in the hot milk, then the vanilla essence. Pour over the bread in the baking dish. Bake at 350° for 30 to 40 minutes, or until a knife inserted in centre of the pudding comes out clean.

Serve hot with some cream - very moreish

Trow · 12 June 2005 at 9:38PM

I make a 'cheat's' crumble - stew the fruit on the stovetop, and in the meantime whizz up some bread in the liquidiser to make breadcrumbs. Stir in some brown sugar (the darker the better). Put the fruit in a grill-proof dish while still hot, sprinkle over the breadcrumbs and grill under a hot grill till the sugar starts to melt (take it out before it burns - keep an eye on it, it doesn't take long)

Its yummy served with yoghurt or fromage frais, it is very low in fat and is a tasy and quick substitute for a traditional crumble.

theGrinch · 12 June 2005 at 9:39PM

chuck in a handful of raisins

))

redfox · 12 June 2005 at 10:01PM

Here's another nice fresh fruit pud you might like to try. It's quick and easy but tastes really delicious with the hot crispy caramelly top.

Fresh Fruit Brulee

1 punnet strawberries
about 125g white seedless grapes
1 fresh peach
8-10 ratafia biscuits (found in most supermarkets)
2 x 200ml tubs creme fraiche
150g light soft brown sugar

Arrange the strawberies, grapes and sliced peach in the base of a 1½ pint dish. Place the ratafia biscuits over the top of the fruit, then spoon over the creme fraiche to completely seal the fruit. Chill for about an hour. When ready to serve, sprinkle the sugar all over the top and put under a hot grill for 2-3 minutes until the sugar has caramelised and the creme fraiche melts around the fruit.

Prudent · 13 June 2005 at 7:45AM

redfox wrote:

Here's another nice fresh fruit pud you might like to try. It's quick and easy but tastes really delicious with the hot crispy caramelly top.

Fresh Fruit Brulee

1 punnet strawberries
about 125g white seedless grapes
1 fresh peach
8-10 ratafia biscuits (found in most supermarkets)
2 x 200ml tubs creme fraiche
150g light soft brown sugar

Arrange the strawberies, grapes and sliced peach in the base of a 1½ pint dish. Place the ratafia biscuits over the top of the fruit, then spoon over the creme fraiche to completely seal the fruit. Chill for about an hour. When ready to serve, sprinkle the sugar all over the top and put under a hot grill for 2-3 minutes until the sugar has caramelised and the creme fraiche melts around the fruit.

Thank you for all the suggestions. I will try this one on Sunday as I have visitors coming for lunch. Bread and butter pudding tonight!

Prudent · 13 June 2005 at 7:49AM

MATH wrote:

You've got a pretty comprehensive repetoir already! Sometimes I toss par-cooked rubarb or apple into the yorkshire pudding batter after I've poured it into the hot tin. It all rises and bubbles over the fruit like a sweet toad in the hole thingy. Sprinkle with lost of sugar and serve with cream.

Lol Math. I was trying to avoid feeling guilty about the calories! Sounds lovely though, so will be giving it a try. Maybe in the summer holidays so that I can go for a long walk afterwards and not feel so bad about eating it.

Chipps · 13 June 2005 at 8:17AM

This is an (adapted) american recipe, so you need to measure in 8oz cups. It is very simple & fairly healthy as there is no fat.

1/2 cup sugar
1/2 cup flour
1/2 cup milk
1 teaspoon baking powder* (or use self raising flour)
1/4 teaspoon salt

Pour into greased baking dish.
Add 2 cups for fruit - fresh, frozen or tinned. I usually use 2 tins of peaches or other fruit, but it is okay with just 1.
Bake for 40 minutes at 180o C.

The crust part starts out on the bottom, but ends up on top.

PLEASE READ BEFORE POSTING

Hot fruit puddings

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