The Warmth Is In The Pudding

These three easy-to-make pudding are guaranteed to keep the cold out and the warmth in.

Apple Bread Pudding

Ingredients

6 slices SASKO Low GI Oats and Honey White Bread

550 g Granny Smith apples, peeled, cored and diced Granny Smith Apples (± 5 to 6 apples)

1/3 cup Muscavado sugar

4 extra-large eggs

1 cup milk

1 cup Cream

1 tsp. vanilla essence

1 tsp. cinnamon

For the topping:

1/3 cup Muscavado sugar

1/2 tsp. cinnamon

To serve:

Custard or cream

Method

Preheat to the oven to 180 degrees Celsius. Grease a 33cm by 23cm rectangular or similar-sized baking dish. Cut the bread into cubes, and scatter bread and apples evenly in the dish. Whisk the sugar, eggs, milk, cream, vanilla essence and cinnamon together in a bowl until the sugar has dissolved. Pour the egg mixture over the bread and apples. Cover and allow to sit for 30 minutes so that the bread can absorb the egg mixture. Bake in the centre of the oven for 1 hour or until the centre of the pudding is just set when pierced with a knife-tip (the smaller the baking dish, the longer the cooking time). Serve warm with custard or cream.

Malva Pudding Cupcakes

2 large eggs

3/4 cup brown sugar

3 tbsp. apricot jam

2 tbsp. melted butter

2/3 cup full cream milk

1 tsp. vinegar

1 cup SASKO cake flour

1 tsp. bicarbonate

1 pinch salt

Sauce:

80 ml cream

40 ml water

80 ml brown sugar

1 tbsp. butter

Method

Preheat the oven to 180 degrees Celsius. Beat the sugar and eggs together until the sugar has dissolved. Add the apricot jam and melted butter and whisk/beat to combine. Stir the vinegar into the milk and then pour that into the egg mixture and stir through. Sift the dry ingredients and whisk together before adding to the wet ingredients and whisking again to form a smooth batter. Line a muffin baking tray with large, high-sided cupcake casings. Pour equal amounts of the batter into each of the 12 casings. Bake in the oven for 15 to 18 minutes. While the cupcakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved and remove from the heat. Once the cupcakes are done, remove them from the oven and poke several wholes over the surfaces. Pour the hot sauce over the cupcakes and allow it to be absorbed before serving with custard and/or ice cream.

Bread & Butter Pudding

Ingredients

8 slices SASKO Premium White or Best of Both or Low GI White Bread

50 g butter (at room temp.)

50 g raisins

2 eggs

300 ml milk

100 ml cream

50 g sugar

1 tsp. vanilla

1/2 tsp. allspice mixed with 1 tbsp. sugar

Cream/custard to serve

Method

Preheat the oven to 180 degrees Celsius. Butter all 8 slices of bread and cut each piece into 4 triangles. Lay the triangles point-side facing upwards, into a medium-sized baking dish (± 20cm x 10cm) in layers, scattering raisins between. In a bowl, mix together the eggs, milk, cream, sugar and vanilla and pour over the bread. Lastly sprinkle over the spiced sugar and allow it to sit for 10 to 15 minutes. Bake in the oven for 40 to 45 minutes and serve hot with cream or custard.

1. For a chocolate-orange variation, use chocolate chips instead of raisins and orange zest instead of allspice.

2. You can also smear some of your favourite jam or marmalade onto each slice of bread for added flavour.

Source and images: SASKO

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