Homemade: Nutty Bread Pudding

Homemade: Nutty Bread Pudding

Last Christmas I made bread pudding for brunch as I always love this compared to the traditional Christmas steamed pudding which is way to sweet for me and my guest liking. My family like this pudding made this ways as it is dry and can still see the pieces of bread as it is.

I make my bread pudding from bread crust given to me by a friend who owns a bakery. You can try this recipe using your left over bread. It is simple to do and here what you needs.

INGREDIENTS

• 400gm of bread crust
• 95gm of sugar
• 100gm of butter
• 2 eggs
• 350ml of milk
• 40gm of raisins
• 2 ripe bananas
• some chopped walnuts, pine nuts and cashew nuts for topping.

METHOD

1. Break the bread crust into small pieces about 3/4 of an inch.
2. Warm the milk and add in the sugar. Turn off the flame when all the sugar has dissolved.
3. Add in the butter, raisins and lastly the beaten eggs
4. Pour this egg mixture into the bread crumbs and quickly toss to evenly coat all the crumbs. The crumbs should be just moist and not very wet.
5. Slice the bananas and mix into the crumbs.
6. Put into a greased bread loaf pan. Pat the chopped mixed nuts on top.
7. Bake at 190^oC for 35 minutes or until the surface of the pudding turns golden brown.

Nutty Bread Pudding

NOTES

• Bread crust can be purchased from bakery.
• You can use milk powder with water for the milk.

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Homemade: Savoury Pan-fried Sandwich

Savoury Pan-fried Sandwich

I am sure you have eaten a variety of sandwiches such as hams and eggs, tuna, chicken salad, and turkey but have you tried savoury sandwich? If you have not, you should give it a try. It gives a different perspective of sandwiches. The flavoursome of the savoury sandwich greatly depends on the filling. 

I use mixture of greens, meats, eggs and onions for the filling. You can use meats and vegetables of your choice. It is also a great way to make use of your leftover meat. It is versatile wholesome meal for you and it is easy to prepare. You can have it for breakfast, lunch or even dinner. It is also convenient to pack and go if you have prepared extra portion. 

I usually make this for parties, family gathering and potluck. I am sure it is also a good option for you too. Try out this delectable recipe, if you have not, and here are the ingredients you need to prepare.

Ingredients

Savoury Fillings

• 15 slices wholemeal bread
• 1 big onion - finely diced
• 1 big potato - finely diced
• 1 small carrot - finely diced
• 1 stalk celery - finely diced
• 10 french bean - finely diced
• 150gm minced meat
• 2 cups of water for boiling potatoes
• Oil for frying
• 1 tablespoon oats for thickening
• Salt  + pepper to taste

Ingredients for pan frying

• 3 eggs
• some margarine

Method

1. Boil the chopped potatoes in the water till soft and then keep aside.
2. Fry the onions in oil till soft.
3. Add in the minced meat and fry for a minutes and add in some pepper.
4. Add in the carrots, french beans, celery and then the potatoes together with the water in which it is boiled.
5. Add salt to taste and finally add in the oat. Dish out.
6. Cool the fillings slightly and add a tablespoon onto each of the bread and fold into half.
7. Repeat for the rest of the bread.
8. Crack the eggs on to the bowl and whisk them together.
9. Dip each folded bread into the whisked eggs
10. Pan fry it with some margarine until golden brown.

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Homemade: Golden Pumpkin Pau

Pumpkin Pau

Welcomes to mummy fill my tummy. This is my first time posting my recipe on Internet as I normally shared my recipes verbally or written down on piece of paper to my friends and family members. 

I am going to share with you one of my sought after recipe from friends and relatives, the Golden Pau. It is actually make from mashed pumpkin.

The word “Pau” in Chinese is the same meaning as bun in English. You can make the pau with or without the filling. Most Chinese will call it man tau if it does not have any filling. I've made it in a traditional way and of course using pumpkin to make the dough.

I like to use pumpkin to make this pau because it is readily available. Pumpkin has a good combination of nutrients. It is not only healthy; it also has a nice fragrant and a rich yellow hue. Therefore no artificial colouring is needed. I remembered how my friends, especially my grandchildren, crave a lot for them. They love it very much and can eat it on its own, without any filling. 

The ingredients and procedures are simple. So, here is what you need:

Ingredients

• 600gm of wheat flour
• 300gm of pumpkin (without skin)
• 140gm of sugar
• 130ml warm water
• 40gm butter
• 7g instant yeast
• 3 ½ x 3 ½ paper

Method

1. Cut the pumpkins into cubes and steam till soft. Mash while still hot to make it as puree.
2. Keep 1 tablespoon* of sugar aside and add in all sugar to mashed pumpkins.
3. Dissolve 1 tablespoon* of sugar into warm water.
4. Adds in 5 tablespoons full of flour and mix evenly. Slowly adds in the yeast and stir till well mixed.
5. Leave it to proof for about 20 minutes or till it has well risen.
6. Rub butter into the remaining flour and make a well in the center. 
7. Pour in the yeast mixture and the pumpkin puree in the center. 
8. Slowly draw in the flour and knead to a smooth dough for about 10 minutes. Add in a little extra flour if necessary, if dough stick to hands
9. Divide dough into 20 equal portions, about 55 gram each, and roll into a ball or any desired shape.
10. Place each on a piece of paper well spaced on a steaming rack.
11. Cover with a piece of cloth and leave out to proof for a second time. Preferably under the hot sun for an hour.
12. Then steam in boiling for 12 minutes.

Tips

• To choose a good pumpkin, look for one without green colour skin and heavy. Heavier means thicker flesh.
• Make sure the pau did not touch the rapid boiling water while steaming as it will spoil the texture.
• You need more water to create more steam for the pau to rise well.

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