A recipe that's not!

I occasionally make a good old-fashioned Bread Pudding, (not a Bread and Butter pudding).  I make it the same way that my Nan and my Mom made it, with not a pair of scales in site.  So that's why it's not really a recipe, more of the feel for it.

First of all use up any left-over stale bread, today I had just over half a loaf, I roughly break it up and place it in a large bowl.

Then cover with cold water, and leave to soak for half an hour or so.

Tip the whole lot into a colander, and then (this is the best bit!) squeeze out most of the water, breaking it up as you go.

Then, tip back into the mixing bowl and add some sugar to sweeten. 

(Probably less than a quarter amount in mass)  I used Golden Granulated Sugar as that was to hand.

Then add dried fruit, any sort that you like.  I use mixed fruit with candid peel.  I have used enough to generously cover the mixture.

Now add enough flour to bind, I use SR flour, but plain would do.

Give it a quick mix

Then I add suet, if you prefer you can add butter.

Than I add two (or three if a larger mix) eggs

Mix together to a heavy dropping consistency

Tip the mixture into a greased tin, or line with silicon paper as I do!  Sprinkle with a little granulated sugar - my friend spreads marmalade on instead.

Bake at approx 180 deg. C for about an hour, checking after about 40 minutes until a skewer comes out clean.

When cool slice and serve with a nice cuppa.

Once cold, store in an air tight container, it will keep - but I bet it doesn't ;o)

I prefer mine to be more of a cake like consistency than the slimy lump that is often sold in bakers shops....

Sorry I can't be more definite with quantities.  Hope you have a go at making it, if you do let me know what you think.

Have a great week.

Best wishes

And FINALLY the recipe for Home Made Vanilla Extract ;o)

Ever wondered just why Vanilla Extract is SO expensive?  It's the alcohol!  I make my own, it couldn't be simpler ;o) and just for Kim, (sorry it's taken me SO long)  and whoever else would like to make some here's the recipe.

Home Made Vanilla Extract

First, take a flat  35cl bottle of (cheap!) Vodka*.

Second, take 3 good quality Vanilla Pods - I get mine  HERE (highly recommended!)

Slice the Vanilla Pods down their length leaving approx 1 inch (2.5cms) intact, (mine had lost their 'plumpness' as they're about 14 months old, but are still full of flavour!)

then push them into the Vodka bottle.

 Replace the lid tightly and place into a dark cupboard. 

Shake each day (or when you remember!) for 6 to 8 weeks.  The liquid will slowly darken....until it looks like this.

  It is then ready to decant (WITH the pods) if you wish and use in your recipes in the normal way :o)  As you use it up - or pass on as gifts** to friends who cook - keep topping up with Vodka, if you feel it's getting a little pale just add another split pod.  Mine was originally started in 2009. 

*You can also use Rum, but I prefer Vodka as it doesn't alter the flavour.

**Either keep old Extract bottles or have a look on E-bay. 

They're easy to 'pretty-up' with a label and a raffia bow.

(Though I'm sure your's will be prettier than mine) 

Hope that'll save you some dosh :o)

Best wishes to all.

A little home cooking.

Picture this - A warm, sunny Sunday.  Men in whites on the village green with the crack of leather on Willow.  A typical 'English' Cricket match.  (For me, the most boring sport in the world LOL!)

Clip art from here

My Mom-in-law Brenda May used to make the cricketers tea for the team my brother in law played for.  The house smelt of home baking for a couple of days before 'the match', one of her recipes was for Tea Bread.  It's a family favourite and a very simple fat free, flexible recipe.  I mix it by hand as you will not need a mixer.  I made some today and I'd like to share the recipe with you.  Ideally, start the mix a day before baking to allow the fruit to 'plump up' overnight if possible.

Brenda-May's Tea Bread

Ingredients for a 1Lb loaf

1 cup of black tea.  (I use hot freshly brewed)*

1 cup of sugar

1 cup of any dried fruit

(I used sultanas, currents and candid peel)

2 cups of SR flour

(OR for the US

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt)

                                                                             1 egg

Method

Place the dried fruit, sugar and tea into a mixing bowl, mix together.  Cover and leave overnight if possible, but even an hour or two would do.

(After the overnight soak, nice plump fruit)

Then, next day line a loaf tin with enough silicon paper or foil to lift over the mixture to form a loose 'tent' to prevent burning.

Give the fruit mixture a stir and add the flour and egg,

then mix to amalgamate the ingredients well.

  Pour into the lined loaf tin

then lift up the excess lining and make a loose 'tent' to prevent burning

 and bake for approx 1 hour (checking after 30 minutes) at 180 Deg. C, 375 Deg F, or Gas 5.  The loaf is cooked when a skewer** comes out clean. (** no skewer?  Use a dry spaghetti stick!)

Mmmmm!

Lift out the bread with the liner and place on a baking tray to cool.

Slice and serve warm or cold

or, as we do and butter - lovely with a cuppa :o)

Store in an air tight container.  It keeps and freezes well.

* I make three times this amount at a time as I have 3 tins!  I halve the sugar (I'm diabetic).  I use half wholemeal and half white flour.  I have posted this recipe on an American site and it has been adapted to use with other fruits such as cranberries and fruit teas.  I have also added a couple of chopped plums that were left in the fruit bowl.....as I stated a VERY flexible recipe!  They also dared to just grease the tin and not 'tent' over the top without it catching, but I wouldn't dare to as my oven can be unpredictable.

Hope you make it and enjoy it :o)

Best wishes to all, happy baking!

07th June 2011

I've just found a photo of Tea Bread made with all white flour, looks different again!