Posts Tagged ‘baked pudding’

A lovely old recipe which I’ve made on and off for years, both because it tastes delicious and because I adore the name!

It’s probably a little less economical these days, as I’ve thrown more expensive dried fruit and a little date molasses into the mix, but it’s quite flexible and can be adapted to suit what you have in the pantry.  It uses one mixing bowl, a casserole dish of any size (although this will impact on the baking time) and a saucepan – no electric mixer required.

Edith’s Economical Pudding
(adapted from a recipe in Maureen Simpson’s Australian Cuisine)

  • 60g (2oz) unsalted butter, very soft
  • 70g (1/3 cup) white sugar
  • 1 large (59g) egg
  • 125g (½ cup) milk
  • grated rind of 1 lemon
  • 225g (1½ cups) self-raising flour
  • 150g (1 cup) sultanas (or other mixed fruit – I added dried blueberries and cranberries as well)


  • 150g (¾ cup) brown sugar
  • 1 tablespoon golden syrup (or treacle or light molasses – I used date molasses)
  • 250g (1 cup) water
  • 60g (2oz) unsalted butter
  • juice of half a lemon

1. Preheat oven to 180C/360F or 170C/340F with fan. Put 60g butter, white sugar, egg, milk, lemon rind and flour into a bowl and beat with a spatula or wooden spoon until combined.  Make sure the butter is very soft (but not melted) before you start and this should only take a minute or two.  Stir in the sultanas.

2. Scrape the batter into a greased baking dish or casserole – there was enough mix to just cover the bottom of mine.  The size of your baking dish will determine how long you’ll need to bake the pudding for.

3. In a medium saucepan, combine all the sauce ingredients excluding the lemon juice.  Stir over a medium heat to dissolve the sugar, and then bring to a boil for 2 – 3 minutes.  Add the lemon juice. Pour the hot sauce over the top of the batter.

4. Bake in the preheated oven for 40 – 60 minutes, depending on the width of your baking dish.  The wider your dish, the thinner the cake topping and consequently the shorter the baking time.  Our pudding took 45 minutes to bake to dark golden.  Serve with microwave custard!

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I’ve looked at this Jamie Oliver recipe a hundred times (it’s from his Happy Days with the Naked Chef cookbook), but this was the first time I’d ever made it. Which is completely daft, because we always have every single ingredient in the pantry – it could have been invented with our kitchen in mind.

It’s sweet, simple and comforting – perfect for an easy Sunday evening dessert.

  • 4 large (59g) eggs
  • 570ml (21/3 cups) milk
  • 115g (4oz) breadcrumbs
  • 225g (8oz) sugar
  • 4 level tablespoons jam (I used Pete’s homemade raspberry jam)

Note: I made breadcrumbs from some leftover sourdough – I simply blitzed broken pieces in the food processor.  We fried the leftovers in a little olive oil and scattered them over pasta – very naughty, I know.

1. Preheat the oven to 150C (300F).  Separate three of the four eggs.

2. In a medium bowl, whisk together the three egg yolks and one whole egg.  Add the milk, breadcrumbs and 85g of sugar.  Give it a good stir to combine.

3. Spread the jam evenly over the base of a pie dish.  Pour the egg and milk mixture over the jam, and bake for one hour, or until the custard sets.

4. Whisk the remaining three egg whites until stiff, then slowly add the remaining 140g sugar, beating continuously.  I used a mix of caster sugar and vanilla sugar for this part.   Beat until the whites are thick and glossy.

5. Dollop the egg white mixture onto the top of the custard, then bake in the oven for a further 15 – 20 minutes until the meringue is set and lightly browned.  Be warned, it will rise up quite a lot in the oven, so make sure you leave enough room between the racks.  Serve with a little whipped cream – there isn’t any butter in the pudding, so you can have just a little cream without too much guilt!

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