Four Seasons Food February Challenge

Yesterday i “baked” something I’ve eaten plenty of, but never made myself…

Food blogger Anneli Faiers over at Delicieux is hosting the Four Season Food Challenge in association with Louisa at Eat Your Veg.

The theme for this challenge is “Food From The Heart” which, although appropriate during February, Anneli says “This is food you make for those you love, not just for the occasion of Valentines Day, but also, food to comfort, food to make people you love happy.”

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Hmmmmm…ok, this took some thinking about…i wanted to come up with something “special” 🙂

So i decided to go out on a limb and attempt to make something that made me happy as a child…

I was brought up by my grandmother, who didn’t bake that often. She’d lived through rationing during WWII and i think thats why in her later years she became a very frugal cook. Leftovers were always used up the following day and just added to. I didn’t realise as a small child that the sweet tasting delight of Bread Pudding was more about using up stale bread (and any other ingredients she could throw in!) than it was about giving us a hearty, warming “dessert”. I use the word “dessert” loosely because traditional English Bread Pudding is more of a cake than a dessert 😉

Still, it was baked with love and there was always a smile on my face if i came home from school to a house smelling of Mixed Spice.

Unfortunately, i never got the recipe from my Nan before she died, and with 3 small children i never got around to making my own. It was always something i wanted to try, something i felt i really should be making, part of my heritage. But you know what times like…it runs away with you, and now, my children are adults, and if theres one thing i do have, its time 😉

So I decided to make a Bread Pudding (and I’ve even got one of my Nans mixing bowls to make it in!) 🙂 It was something that always made me happy, and now I’m hoping it will do the same for my own kids 😉

Bread Pudding (from BBC Good Food)

  • 500g white bread
  • 500g mixed dried fruit
  • 85g mixed peel
  • 1.5 tbsp Mixed Spice
  • 600ml Milk
  • 2 large eggs beaten
  • 140g light Muscovado sugar
  • zest of 1 lemon (optional)
  • 100g butter melted
  • 2 tbsp Demerara sugar
  1. Tear the bread into a large mixing bowl and add the fruit, peel and spice. Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest if using. Stir well, then set aside for 15 mins to soak.
  2. Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base). Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

This could quite possibly turn into a project…a quest…to find the ultimate Bread Pudding recipe. There are hundreds when you Google it lol. I decided to add chopped cherries to mine, in homage to my Nan and her throw-anything-in method (i remember once she used up the last of the peanut butter…that was a good version!)

Anyway, here is the finished pudding 😉

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Well, i feel all warm and fuzzy now….just gotta persuade the kids to try it lol 😉

Is there a particular dish/meal that makes you all warm and fuzzy?