Category "pudding"

Recipe for Brioche and Nutella Pudding

10th September 2013
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, pudding, recipe, Urmston, , , , , , , , , , ,

This is a twist on bread and butter pudding which came about due to the need to use up a packet of brioche…..

What you need for this recipe:
25g butter
6 individual brioche rolls, sliced
350ml whole milk
50ml double cream
2 eggs
25g sugar
6 tbsps Nutella
25g chocolate chips

What to do:

  • Grease a 1 litre pie dish with butter.

 

  • Slice the brioche and spreas the nutella on each slice.

 

  • Arrange a layer of brioche (about half of the slices), chocolate side up, in the bottom of the dish, then sprinkle half on the chocolate chips over the top. Add another layer of the brioche.

 

  • Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.

 

  • Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

 

  • Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

 

  • Pour the custard over the prepared bread layers and sprinkle with the other half of the chocolate chips and the remaining sugar and leave to stand for 30 minutes.

 

  • Preheat the oven to 180 degrees.

 

  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.
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How to make edible tortilla dessert bowls

9th July 2013
by M-admin-bakehouse
blog, dessert, easy, edible, Manchester, maries's bakehouse, pudding, Urmston, , , , , , , , ,

These are the simplest thing to make, super yummy , and give you a different way of presenting a dessert. You can make them savoury by omitting the sugar.
You need about a tablespoon of butter, and a couple of teaspoons of sugar per tortilla. These are rough measurements, I didn’t measure exactly when I has making them, the method was a little rough and ready if I’m being honest.
Preheat the oven to 160 degrees. Melt the butter in the microwave. Brush both sides of the tortilla with the melted butter, then sprinkle the sugar over the top. I used granulated sugar for some (for the children) and cinnamon sugar for the adults. If your tortillas are not very soft it may be an idea to soften them slightly in the microwave first as you need them to bend without ripping.
Then shape the tortilla inside an oven proof bowl, or over the back of a ramekin, or other suitable bowl. Bake for about 8 minutes, but keep an eye on them as you don’t want them to burn. Take them out of the oven and let them cool as they are for about 5 minutes, then transfer to a wire rack to cool completely. Then they are ready to use.

 

The kids had their bowls filled with mint choc chip ice cream…..

And we had our cinnamon sugar ones with strawberries and cream. Yum 🙂
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