Paddington Bear Pudding

puddings 014

 

When me and my younger sisters were small we all loved Paddington Bear, and one Christmas we were bought a Paddington Bear board game.  It was pretty simple, “Paddington” travels around London and you get to pick up souvenirs like postcards and photos, ticket stubs etc and if he lands on a marmalade….you get another go!   (this was the best thing ever…. I know it sounds a bit daft but we loved it)  So this pudding is named after my favourite bear, his fondness for a marmalade sandwich, and for all those rainy afternoons when me and my sisters would sprawl out on the carpet and try to land on a marmalade square..

It’s such an easy to make pudding, it’s pretty cheap to make and it tastes lovely.  It is also nice to eat cold the next day although I must confess to being such a glutton I ate all of the pudding I made last night myself  (would it help  if I said it wasn’t a very large pudding)

Paddington Bear Pudding

Ingredients

Stale bread

Unsalted Butter

Marmalade

Milk

1 egg

1 tablespoon of vanilla sugar

Baking dish (the one I used was 4 1/2 by 6 1/2 inches)

Method

Butter your dish.  Remove the crusts and lightly butter your bread.  On every other slice of bread spread a little marmalade.

Lay the buttered and “marmaladed” bread in the dish, packing them in reasonably tight.  Sprinkle over the vanilla sugar.

Beat the egg with some milk.  I used about 200ml of milk for my pudding but if you are making a bigger pudding then you will need more milk and will need to use another egg)  Pour over the bread and allow to soak in for at least half an hour.

Preheat your oven to gas 6.  Place in the oven and bake for about 25 minutes (again this depends rather on the size and depth of your pudding.  If you are making a larger, deeper pudding then allow at least 30 minutes baking time)

Remove from oven and serve.  It is particularly good with thick cream.

Makes enough for 2 people or one greedy person.

Butter

Super Easy Semi-Freddo

I decided to make some Semi-freddo on Tuesday.  It was really warm outside and after a bad night’s sleep (see previous post) I felt we deserved a nice pudding.

A couple of days earlier  I’d found a bottle of  caramel syrup in the cupboard that needed to be used up  (I’d bought it for pancakes but it got a thumbs down…. someone is a strictly Maple syrup man) .   Anyway I was really pleased with the results,  it tasted very similar to Butterscotch Angel Delight, but a more refined grown up version.   (Because it is made with raw eggs I don’t recommend it given to children…. but then it is a bit too nice to be sharing).  We had it  with some massive strawberries and it was fantastic (didn’t take photos as I was too busy eating it)  This is the recipe, though I must warn you it creates quite a lot of washing up  but the taste is definitely worth it…….

Semi-Freddo with Caramel Syrup

500 ml double cream

5 medium size eggs (or 4 large ones)

50 g caster sugar

vanilla pod

pinch of salt

caramel syrup

Method…..

Separate the eggs, so the yolks are in one bowl and the whites are in another bowl.  Add the caster sugar to the egg yolks and whisk until the mixture turns pale.  In bowl three  (I did say there was a lot of washing up) gently whip the cream so it becomes soft and billowy.  Add the pinch of salt to the egg whites and whisk until the whites form stiff peaks.

Put some of the caramel syrup into the yolk and sugar mixture,  I used a couple of tablespoons but it depends how strong you like it and the brand you are using.  Give it a  stir until it is mixed in, then carefully add the cream, gently stir and then finally stir in the egg whites.  You need to be quite gentle as you don’t want to stir the air out.

Pour the mixture into small containers and then cover and freeze for at least 4 hours.

Take it out of the freezer and leave in the fridge about 15 minutes before you want to serve it.

I used smallish Tupperware style containers that held about 2 servings each (this makes between 8 and 10 servings…. it depends how hungry you are, but it is quite rich)

You can also put this in a cling-film lined loaf tin and then slice it.

(I used a hand held whisk to make this, if you have lots of bowls you could use a Kitchen Aid but I think that would make even more washing up)

I’m thinking next time I make it to use lemon-curd as I love lemon based desserts and think it would be really good while it is so hot and muggy.