Pudding to feed 30???!

sassy_saver_2

Other variations on the bread and butter pudding are a chocolate version (Delia has a recipe for one) and use a decent marmalade on the bread and butter, chuck in some mandarin oranges and use demera or soft brown sugar with a splurge of Cointreau or Grand Marnier providing folk at the church aren't teetotoal!

My own favourite is summer pudding using cheap white bread and some defrosted fruits of the forest which are cheap.. I tend to warm them through with a stick of cinammon and sugar then remove the cinammon before assembling the pudding. I tend to add some glugs of cherry brandy in this.. and rumours I am an alcoholic are totally unfounded! :A

cymro1170

nabowla wrote:

You guys are the tops! Less than an hour after my post I've got enough ideas to use every time it's my turn for the next year! I'm a happy bunny :-)

I think I'll do bread & butter pudding as no-one's done that before (someone did crumble last week). We've got large metal catering trays which are definitely big enough for the ingredients. Do you think that using metal trays will alter the cooking times though? On the few occasions that I've made bread & butter pudding at home I've used a china pudding bowl.

BTW, Lillibet, I'm holding you entirely responsible for ruining my diet. In the interests of scientific research I'm going to have to try making that peach/apricot bread & butter pudding this evening...................

I make a version of this with "Bara Brith" which is absolutely vile... Only joking... it's really nice.. Substitute the bread for "Bara Brith" - which is sort of a fruit cake

nabowla

sassy_saver wrote:

providing folk at the church aren't teetotoal!
A

ROTFL

This is the church that has its own bar in the basement and where Gin is referred to as 'the Holy Spirit' .............................

pavlovs_dog

where do i join

Sarahsaver

nabowla wrote:

You guys are the tops! Less than an hour after my post I've got enough ideas to use every time it's my turn for the next year! I'm a happy bunny :-)

I think I'll do bread & butter pudding as no-one's done that before (someone did crumble last week). We've got large metal catering trays which are definitely big enough for the ingredients. Do you think that using metal trays will alter the cooking times though? On the few occasions that I've made bread & butter pudding at home I've used a china pudding bowl.

BTW, Lillibet, I'm holding you entirely responsible for ruining my diet. In the interests of scientific research I'm going to have to try making that peach/apricot bread & butter pudding this evening...................

you could do it in a bain marie if you can find a tin big enough to put the other one inside, if u c what I mean.

frugglewump

Hmm, I would have said sorbet, but I don't know how long it has to survive until they get it.

You can get at least 8 decent servings out of sorbet made from one pineapple, 200g sugar & 4floz water. Although it's a pain to wait until it's almost over-ripe to get the best taste, but i've only very rarely seen it reduced due to age. My OH's nan gives us loads of raspberries each year from their market - she freezes them and they're not much good for anything else.

nabowla

Bought the food last night as I won't have the chance to get to the supermarket between now & Sun. Got some very funny looks from the cashier as she put through 30 pieces of salmon, 5kg potatoes, 5kg baby carrots, 24 eggs etc........might have had something to do with the fact that I had my 'City suit' and heels on. I didn't exactly look the type to be cooking a meal for 30 from scratch, more the type to dash to M&S & grab a posh meal for one! Hope the bread will keep 'til Sun.

elona

You can do a version of Eton Mess with lemon curd or you could use a very good quality jam.

Maisie

What about a tray bake of Eve's pudding. You can do it in a roasting tin or bigger.

It's basically apples underneath with a sponge mixture on top. Sponge rises up and soaks the apple juices so a little extra water in with them.

You can use any fruit and tinned would do with sponge mix on top. Sprinkle a little sugar over top too.
I usually serve with custard .

Pudding is not wobbly so would transport easily and you could have ready made custard for easy transportation.

hope it all goes well.

Lucie_2

Maisie wrote:

You can use any fruit and tinned would do with sponge mix on top.

Mmmmmmmmmmmmm. Just reminded me of my Mum's apricot ginger - tinned apricots with ginger sponge on top. It's delicious. I haven't had it for years.