Not mentioning the T word at all

singlestep

Frugal wrote: »

:T Give it a go - its scrummy - had it for lunch and will have it for dinner too

I did give oxtail a go and was pleasantly surprised! In fact, my mum and her OH had popped by for five minutes and couldn't resist staying for dinner. Thank you!

paidinchickens

Morning everyone

Has anyone got a recipe for bread pudding please. I am a tad confused though (as always)

I used to have bread and butter pudding made by my mum which was a milky pudding but DH had with his mum as a child and was more of a soggy brown cake.

It is the soggy brown cake recipe I am after

I know one of you fab ladies will have one

PIC x

Kaz2904

This recipe is from "My Grandmothers kitchen, hope it helps ......
Bread pudding.
225g/8oz/4cups stale bread without crusts
300ml/1 1/2pint/ 1 1/4 cups milk
Butter for greasing
50g/1 3/4 oz/ 4tbsp dark muscovado sugar
85g/ 3oz/ 1/2 cup shredded suet or chilled grated butter
225g/ 8oz/ 1 1/3 cups mixed dried fruit
15ml/ 1tbsp mixed spice
2.5ml 1/2 tsp freshly grated nutmeg
finely grated rind of 1 small orange and 1 lemon, plus a little orange or lemon juice
1 egg lightly beaten
caster sugar for sprinkling

1: Break the bread into small pieces. Place in large mixing bowl and pour milk over. Leave for 1/2 hour
2: Preheat oven to 180 deg c/ 350 deg f/ gas 4. Butter an 18cm/ 7in square and 5cm deep ovenproof dish. Using a fork, break up the bread in the milk.
3: Stir the sugar, suet, dried fruit, spices and citrus rinds into the bread and milk mixture.
4: Beat in the egg, adding some orange or lemon juice to make a soft mixture.
5: Spread the pudding mixture into the prepared dish and level the surface. Put into the hot oven and cook for about 1 1/4 hours until the top is brown and firm to the touch.
6: Sprinkle caster sugar over the surface while still warm, then cool slightly before cutting into squares and removing from dish.



Hope this helps. I've never tried the recipe because I can't bear the stuff so can't vouch for it!

CCP

Afternoon all.

scottishminnie - TBH the cheese bread doesn't taste quite as good as it smelled - I think it could have done with a bit more cheese and mustard. The recipe was (for a 1 1/2 lb loaf):

240ml water
2tsp wholegrain mustard (I think I might use 3tsp next time, and possibly a little bit of English mustard too)
80g grated cheese (a mixture of red leicester for colour and mature cheddar for flavour - I think I'll up it to 100g next time)
400g white bread flour
pinch of salt
about 1tsp brown sugar
1 1/2 tsp yeast (which caused it to over-rise a touch - 1 1/4 might be better next time)

Cooked on the standard white bread setting in the BM.

PIC - oddly enough I've got a bread pudding in the oven at the moment, made to my dad's recipe. My dad cooks the same way I do so it's a bit of a vague recipe, but it's basically a small mixing basin full of stale bread torn into pieces and soaked in water until soggy; squeeze out as much water as possible then add a couple of large handfuls of raisins / sultanas (you could add mixed peel like in Kaz's recipe, but I'm borderline allergic to citrus peel so I leave it out); a generous sprinkling of mixed spice (about a level tbsp, maybe); some sugar (erm... 4 - 5 heaped tbsp maybe? I tend to just throw it in until it looks about right ); and one egg. Mix the lot together and put into an oven dish, patting it down as much as possible and trying to make sure the fruit's buried so it doesn't burn. Stick in the oven at 180 degrees until well browned on top (the only way I can tell when it's cooked - it's usually about an hour to an hour and a half), and sprinkle with sugar when it comes out of the oven. It can be eaten warm with custard or ice cream but I much prefer it cold, accompanied only by a second slice.


While we're on the subject of recipes, does anyone have a nice one for green tomato chutney? I've cut all the remaining fruit off my tomato plants and brought it inside to ripen, but I reckon most won't change colour so I need a way of using them up. I think I've got enough for a couple of small-ish jars of chutney, which I need as my dad hasn't made any this year.

My next task this afternoon is to find a recipe for suet pastry: I'm making a quiche and don't have much butter, but I do have plenty of vegetable suet thanks to my most recent AF order.

rising_from_the_ashes

CCP wrote: »

While we're on the subject of recipes, does anyone have a nice one for green tomato chutney? I've cut all the remaining fruit off my tomato plants and brought it inside to ripen, but I reckon most won't change colour so I need a way of using them up. I think I've got enough for a couple of small-ish jars of chutney, which I need as my dad hasn't made any this year.

If you don't fancy making the cutney & want them to ripen, put them in a brown paper bag (like you get at a fruit & veg shop) with a ripe banana.

Some chemical that the banana emits makes them ripen in a couple of days.:)

zippychick

CCP - green tomato chutney

katieowl_2

Kaz2904 wrote: »

This recipe is from "My Grandmothers kitchen, hope it helps ......
Bread pudding.
225g/8oz/4cups stale bread without crusts
300ml/1 1/2pint/ 1 1/4 cups milk
Butter for greasing
50g/1 3/4 oz/ 4tbsp dark muscovado sugar
85g/ 3oz/ 1/2 cup shredded suet or chilled grated butter
225g/ 8oz/ 1 1/3 cups mixed dried fruit
15ml/ 1tbsp mixed spice
2.5ml 1/2 tsp freshly grated nutmeg
finely grated rind of 1 small orange and 1 lemon, plus a little orange or lemon juice
1 egg lightly beaten
caster sugar for sprinkling

1: Break the bread into small pieces. Place in large mixing bowl and pour milk over. Leave for 1/2 hour
2: Preheat oven to 180 deg c/ 350 deg f/ gas 4. Butter an 18cm/ 7in square and 5cm deep ovenproof dish. Using a fork, break up the bread in the milk.
3: Stir the sugar, suet, dried fruit, spices and citrus rinds into the bread and milk mixture.
4: Beat in the egg, adding some orange or lemon juice to make a soft mixture.
5: Spread the pudding mixture into the prepared dish and level the surface. Put into the hot oven and cook for about 1 1/4 hours until the top is brown and firm to the touch.
6: Sprinkle caster sugar over the surface while still warm, then cool slightly before cutting into squares and removing from dish.



Hope this helps. I've never tried the recipe because I can't bear the stuff so can't vouch for it!

I've never used a recipe to make this...but basically as above. Quantities not crucial...if you don't have something leave it out. I put a dollop of marmalade in mine if I have some open, never used orange or lemon juice. Put in lots of spice!!! I've never but any butter or suet in it either, but sometimes dot a bit of butter on top.

If you don't have brown sugar use ordinary white and a big spoonful of treacle. Also I break the bread up a bit, but attack it with the potato masher once it's soaked a bit, and you can also make it with actual breadcrumbs (the home made sort not the orange coloured ones!) if you happen to have those knocking about.

It firms up when it cools too...which is worth remembering

Kate

CCP

rising_from_the_ashes wrote: »

If you don't fancy making the cutney & want them to ripen, put them in a brown paper bag (like you get at a fruit & veg shop) with a ripe banana.

Some chemical that the banana emits makes them ripen in a couple of days.:)

Someone on the forum recommended this trick last year but I found that my tomatoes went rotten rather than ripening. I'm not sure what I did wrong but I thought I'd try chutney this year rather than risking the same thing happening again.

zippychick - thanks very much - I've bookmarked that.

redlady_1

Wow, what a day. Cooked roast beef, then did a cottage pie for the inlaws and broke it down. Got 6 portions out of it so the OH claimed two!! Then I had another load of wood delivered so stacked that. The garage is now full of coal and wood. OH rubbed the stairs down for me so I can start painting them ready for the carpet to be laid. We have discussed the Cellar of Doom and how given another nice weekend we will tackle that with some more vandex and then go for tiling and painting it I cannot wait for that to be finished now!! I have also batch made some pizza dough and made the OH some mince pies. When the OH turned up he came with some green toms so I will have to do something with those.

Um, I thought this giving up the second job business meant I would take things easy. Perhaps I am just someone who needs to be on the go all the time?

paidinchickens

Thanks for the recipes I will have a go when I have some bread left, probably won't be this week as the kids are off school and they are eating everything in sight like little termites :rotfl:

We have been getting a lot of whoopsie bread for 9p from Mr Ts lately so have had loads left over and now I want to get going on the recipe I have no bread

I am still looking at buying a remoska but they are too expensive at over £100 I can't even find one second hand on fleabay at a good price. I know they are cheap to run but I think it would take ages to recoup the initial outlay.

All set for winter now I think just a draught to sort in the en suite extractor.

Having loads of problems with Virg1n internet lately but think we may have gotten to bottom of the problem after three months :eek: The new super hubs should be renamed supercarp. They have refunded me three months internet fees which is only fair as the internet has only ever been intermittent at best. If only they moved the call centres back to this country as I am hard of hearing at the best of times and I really do struggle to understand what they are saying.

Hope everyone is well

PIC x