Cooking for one (Mark Two)

moneyistooshorttomention wrote: »

Has anyone tried this or anything similar in a slowcooker? What was the result?

I'm fairly sure using a slow cooker for rice was mentioned on here a few months back, but that may have been for pud & not savoury as I think it mentioned buttering the pot first to prevent sticking, I paid extra attention because it gave me an idea to try it out, which so far I've not done:o

PS HH beat me to it.

I had sliced banana, Greek yoghurt & honey for breakfast then popped out to Morries, not for food but wanted to get some pansies in for my volunteer garden. Got them, and a pork pie 'cos I was tempted. Plus a nice Coburg cob for my lunchtime HM soup

MY soup is nice and chunky, but a bit paler than I had hoped. Not a problem it is only appearances. It used to wind my kids up if they said stew was pale, I just glopped gravy browning in until it was brown enough or they stopped whinging, whichever came first

The bread pud has improved overnight, had a lump after lunch. Now super tasty and certain not to be here by mid week

Bit dull here, rain due later. Did a mini spot of gardening, planted some more daffs, harvested some sunflower & bean seeds ready for 2018

Dinner will be a repeat of yesterday, using last of the dusted fish + chips & peas

Hollyharvey wrote: »

I had been looking up bread pudding recipes on the internet earlier in the week, and then you said that you had made one .

I was considering using the Delia Smith one. Do you use a recipe of your own?

PN, I think there is confusion between bread pud & bread & butter pud.

Mine is bread pud, yours is B & b pud

HH, I use one of my own, but it is based on everyone's ideas. There are no hard & fast rules and it is always edible

Make a pot of strong tea, if you fancy it use Earl Grey for instance
Any type bread, [maybe not cheese & onion though] any quantity, torn, cut or blitzed into a large bowl
As much dried mixed fruit as seems sensible, like a handful

Put MF in jug, pour enough tea over to just cover. Leave to soak while you get on with the rest

Pour rest of tea over the bread, not enough to drown it, but enough to soak it. Any excess tea, make a cuppa

There are variations here, use orange juice for some of the soaking liquid, can't say I've noticed difference but who knows

Another variation , add a good table spoonful of black treacle to the bread

Mix the bread up into a squidgy slurry, either hands in, or use a masher

Add one beaten egg, the MF mix, and however much sugar you thing you will like. I use about a table spoonful but I do not like it too sweet. Less if using treacle of course

Mix in about 2 teaspoons or so of mixed spice, more if you like spicy. I also add some powdered ginger. All optional

Then pour into a greased flat tin, I use a Pyrex roasting dish

For a bit of a fancy make tram lines in the top using a fork, Either sprinkle with sugar, or nut meg, or cinnamon or whatever you fancy. I use sugar & grate a nutmeg on top

Pop in oven, gas 4, about an hour. You can tell if done if it is firm & top is brownish. It may take longer depending on how much bread / liquid you started with

I never make the same one twice, but as long as it basically follows the above it works, and it finishes up on your hips

Farway wrote: »

PN, I think there is confusion between bread pud & bread & butter pud.

Mine is bread pud, yours is B & b pud

HH, I use one of my own, but it is based on everyone's ideas. There are no hard & fast rules and it is always edible

Make a pot of strong tea, if you fancy it use Earl Grey for instance
Any type bread, [maybe not cheese & onion though] any quantity, torn, cut or blitzed into a large bowl
As much dried mixed fruit as seems sensible, like a handful

Put MF in jug, pour enough tea over to just cover. Leave to soak while you get on with the rest

Pour rest of tea over the bread, not enough to drown it, but enough to soak it. Any excess tea, make a cuppa

There are variations here, use orange juice for some of the soaking liquid, can't say I've noticed difference but who knows

Another variation , add a good table spoonful of black treacle to the bread

Mix the bread up into a squidgy slurry, either hands in, or use a masher

Add one beaten egg, the MF mix, and however much sugar you thing you will like. I use about a table spoonful but I do not like it too sweet. Less if using treacle of course

Mix in about 2 teaspoons or so of mixed spice, more if you like spicy. I also add some powdered ginger. All optional

Then pour into a greased flat tin, I use a Pyrex roasting dish

For a bit of a fancy make tram lines in the top using a fork, Either sprinkle with sugar, or nut meg, or cinnamon or whatever you fancy. I use sugar & grate a nutmeg on top

Pop in oven, gas 4, about an hour. You can tell if done if it is firm & top is brownish. It may take longer depending on how much bread / liquid you started with

I never make the same one twice, but as long as it basically follows the above it works, and it finishes up on your hips

Thanks Farway .

I haven't made one for years now, but my brother mentioned it last week because our dad used to love it and I used to make it for him. The other thing he liked a lot was lardy cake, but I'm not making that!

I bought a slice of bread pudding at a small coffe shop/bakery in town but that must have been about 12 years ago now, and have got a fancy for some .

PasturesNew wrote: »

I made a dumpling in a mug, then scooped it out on a spoon and tossed some jam into the mug then put the dumpling back on top ... and nuked it. Ate from the mug with a teaspoon.

Lovely food for this type of weather. It sounds pretty much the same as the steamed jam suet puddings that my mum used to make when we were kids . Something else to add to my nostalgic food cravings. No doubt I'll be making this in a couple of weeks:D.