Did I mention that bubby has started baking?
Well he has. And for some reason, some of things he is baking are ending up
very a little on the dry side…
So I have been coming up with innovative ways of making sure they get eaten!
The latest one was a Passionfruit Slice. Which sounds delicious, but was a bit dry, and then we kind of forgot about it, and it got even drier.
I decided to make a version of Bread Pudding, using the ‘dead cake’ in place of the bread.
I searched through my recipe books for a Bread Pudding recipe, but drew a blank, so googled it, and the good old BBC Food site came up trumps with this recipe here, which I then adapted slightly.
If you have ‘dead cake’ that needs eating up, I can highly recommend this.
This is what you need:
- 250g ‘dead cake’
- 250g currants/mixed fruit/whatever you have in the cupboard
- 1 tsp ground cinnamon or mixed spice-whichever you think will complement you ‘dead cake’ best-I went with cinnamon
- 300ml milk
- 1 large egg, beaten
- 70g light brown soft sugar-in hindsight, I probably could have halved this, or maybe cut it out all together, as the cake already has plenty of sugar!
- zest of a lemon or an orange-optional-if you feel this will complement your cake
- 50g butter-we didn’t have any-it was shopping day! so I added a splash of sunflower oil
- 1 tbsp. demerera sugar-I forgot this…
This is what you do:
- Crumble up the cake into a large mixing bowl
- Add the dried fruit, milk and spices and scrunch it all up with your hands, to mix it all up
- Add the egg, sugar and citrus zest (if using)
- Stir well, and then leave to soak for 15 mins
- Pre-heat the oven 180C
- Grease and line the botton of your tin-I used an 8″ round sandwich tin
- After 15 mins, add the butter/oil and stir well
- Pour/scrape into your prepared tin, sprinkle with demerera sugar (if you remember and/or have some!)
- Bake in the oven for about an hour
This was a triumph of frugality!
I may ask hubby to bake again, just so I can make more….