Sugar Free Bread & Butter Pudding

 

As I previously mentioned, I'm trying to icut down on processed sugar but had some buns that needed using up and have been thinking about bread and butter pudding since I realised I'd have left overs so I decided to use argave syrup to sweeten it. In the future I may put sultanas or autumnal fruit in it but my flatmate isn't a fan.

 

Recipe:

Ingredients:
5 small buns
20 g butter
300 ml soya milk
50 g argave syrup
1 egg
1/2 tsp cinnamon (more to sprinkle on top)

Method: Preheat oven to 180 degrees Celsius

1. Cut the bread and spread with a light layer of butter and place in the tray, overlapping the slices.

2. Warm the milk with the syrup and cinnamon over a low-medium heat until they are combined. Pour this over the egg and whisk until mixed.

3. Pour over the bread and leave for 10 minutes to soak up the custard. Transfer to the oven and bake for 40 minutes until it is golden on top and your kitchen smells amazing.

...hope you enjoy it!

Wholemeal Bread Rolls

I am currently trying to do two things at the moment 1) use up more of the stuff in my pantry and 2) eat less processed sweet food.

So when I came home last night I wasn't wanting to go to the shop and wanted to be relatively healthy so I made these to have with scrambled eggs... Once they were ready I was really chuffed considering how I had thrown them together so I thought I might share it.

Recipe...

Pre-heat oven to 200 degrees Celsius

Ingredients:
475g wholemeal flour
2.25 tsp yeast
320ml warm water
1 vitamin C tablet, crushed into a powder
1 tsp salt
1 tbsp olive oil

Mix the flour, vitamin C tablet, salt and oil together in a bowl.

Measure out the warm water and add the yeast, leaving it in a warm place to froth up.

Once you are happy with the wet mixture stir it into the flour mixture until it all comes together, then knead for 5 minutes. Place in a warm place for 1 hour 30 minutes until it has doubled in size.

Then knock back the dough and divide into 8 rolls shaping them into round balls. Place on your baking tin and allow to rise for another hour and a half.

Once risen brush with a little milk and scatter on seeds of your choice and put in a preheated oven for 20 minutes until thou can smell them in the kitchen and they sound hollow when you knock their bottoms.

..If you try this please let me know how you get on!

Wee Trip to Stromness

 

Yesterday I went through to Stromness for a peerie nosey and a change of scenery.

Main aim of the trip was to go to the Bayleaf Delicatessen and get some loose tea I had seen the last time I was there and more popcorn.

Black Olives, Pickeled Figs, Loose Tea, Popcorn & Manchego Cheese

The deli has lots of nice things in it and displayed a local artist sketches, John Cumming (my uncle) and Yvonne Grays's book.

I got a little carried away but made lots of yummy things out of my purchases.

Cake Club Entry #4

I hadn't even started my first day at my current school when my friend Colin told me that he had signed me up for something called Cake Club, it sounded right up my street.


Cake #1

Picture by BBC Good Food (I never remembered to take a picture of mine)

Was a raspberry and chocolate Brownie which a friend gave me the recipe for, it won me a very nice bottle of wine.


Cake #2

The picture sadly does not do this justice but they were so tasty that a second batch had to be made for the staff skiing trip to Aviemore

 

The pressure was on, I wanted to make something that I had never made before and I wanted something tasty. In October 2011 I had a very nice pecan slice from a Delicatessen near the Metropolitan Museum of Art and thought I'd like to try recreating it. I found this recipe for Salted Caramel Pecan Slices from a quaint blog. These slices also won me cake club and I was shocked and honoured.


Cake #3

I got this recipe from pinterest, loved it, wanted to make something nice and since I knew that winning wasn't a possibility so I thought I would have fun with it. I forgot to take a photo AGAIN so have used the one from the actual website (check it out it really good).

Cake #4

Never a bad thing when there are left overs!!!

 

My version of this cake was a complete fluke, my flat mate, Murray, had made Blackberry Brandy and we wanted to do something with the left over blackberries. I first thought handmade chocolate truffles or a cheesecake but it was a miserable Sunday morning and when I saw BBC Good Food's recipe for Blackberry and Apple Loaf I substituted the blackberries with the boozy ones. It was extremely tasty and very grown up, perrie paws were not allowed near it.
I recreated this cake for cake club this term by soaking the blackberries in mulled wine and the hitting them with a splash of Christmas Vodka. Everyone liked it which was lovely to here.

Now I get to sit back and enjoy everyoneelses cakes ... num num num

...What are you baking this weekend?