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Chef Rudo Kandiero
THANK you for being an integral part of our culinary journey. We are grateful for your enthusiasm and support. Your feedback and comments inspire us to create more engaging content. May your holidays be bright, and your table be filled with love, laughter and tasty treats. Remember to eat healthy as a lifestyle and not as a remedy.
Bread pudding
Ingredients
Day-old bread
3 cups milk
1 cup heavy cream
1 cup granulated sugar
4 eggs
1 teaspoon vanilla essence
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup raisins
Method
Preheat oven to 175 degrees Celsius. Grease a 9inchx13inch baking dish.
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla essence, cinnamon and nutmeg.
Add bread cubes and mix until evenly soaked. Fold in raisins.
Pour mixture into prepared dish and let it sit for 10 minutes.
Bake the pudding for 45 minutes or until set and golden brown on top.
Serve with custard sauce.
Sticky toffee pudding
Ingredients
1 cup chopped dates
¼ cup boiling water
1 teaspoon baking soda
¼ cup baking margarine
¾ cup brown sugar
2 large eggs
1cup all-purpose/plain flour
1 teaspoon baking powder
Toffee sauce
Ingredients
½ cup butter/margarine
½ cup brown sugar
½ cup heavy cream
Method
Preheat oven to 175 degrees Celsius. Grease a 9-inch square baking dish.
Combine dates, boiling water and baking soda. Let them sit for 10 minutes, then mash lightly.
Cream butter and sugar. Beat in eggs one at a time. Fold in flour, baking powder and date mixture until combined
Pour batter into the dish and bake for 30 minutes.
For the toffee sauce, melt butter and sugar in a saucepan over medium heat. Stir in cream and cook for three minutes until smooth.
Pour warm sauce over pudding and serve with whipped cream or vanilla ice cream.
Trifle
Ingredients
Sponge cake
2 cups mixed berries or fruit of choice
2 cups vanilla custard
1 cup whipped cream
1 cup fruit juice/sherry
Mint leaves to garnish
Method
Cut the cake into small bite-sized cubes. This makes it easier to layer.
Soak cake in fruit juice or sherry. Drizzle over the cake to add extra moisture and flavour.
In a trifle dish or any large glass bowl, start with a layer of cake cubes at the bottom, then a layer of mixed berries or fruit with different colours.
Add custard or vanilla pudding over the fruit, spreading it evenly to ensure a smooth layer. This adds a creamy texture.
Continue layering the cake, berries pudding and whipped cream until you run out of ingredients. Finish with a final layer of whipped cream on top.
Decorate the trifle with fresh berries and mint.
Chill in the refrigerator before serving, for at least an hour.
Online Reporter