Nectarine and blueberry clafoutis

Like a sweet yorkshire puddingy thing with fruit in... the classic version would have cherries, but we had nectarines and blueberries.  Make a batter from 4 eggs and soya milk, with a dash of vanilla.  Let it stand while you prep the fruit.  Slice nectarines into flan dish and scatter over blue berries - sprinkle with a tiny amount of cinnamon and some brown sugar.  Finish the batter by adding a pinch of salt, and some sugar - whisk.  Add in sieved self-raising flour to form quite a liquid batter. Whisk well and pour over the fruit.  Bake for about 30minutes, until puffed up and oozy.  I liked it - but once again, not quite sweet enough for victim.

Bread and butter pudding

Until tonight I would have claimed, vehemently, that bread and butter pudding is absolute pants - and there is no way I would think it a decent end to a meal ... or a nice afternoon sweet treat.  Until tonight!  We had shed loads of stuff left over, and I am trying not to waste stuff, so when victim suggested bread and butter pudding I stifled the gag reflex... and gave it a go.  IT IS YUM.  When I have tried it before it has been cloyingly sweet, dry, heavy, soggy, plastic tasting ... and altogether nasty ... but today, it was warm, sweet, but not too sweet, the texture was light but not soggy, and the top was crunchy, in all it was fruity, custardy and delicious.  So - we had a lovely crusty loaf which we bought for gathered victims with cheese after dinner - but stuffed ourselves so full of dinner (no pics cos I was distracted - but it was butter bean casserole, green beans, wilted spinach with cottage cheese and rice) - and trifle (no pics cos victims dove in so quickly that I didn't get a snap - but used brand new beautiful trifle bowl, am sure this will feature here eventually)... that we didn't get around to cheese.

Anyway - back to the bread and butter pudding.  Sliced left over loaf and buttered, layered in oven proof dish... scattered on, and in between slices, big handfuls of raisins.  Made a custard mix of 6 eggs, sugar, splash of vanilla and about 2 pints of milk... whisked together.  Tasted eggy milky mix and adjusted sugar until it was quite sweet, but not tooth achingly... it does have to soak in to all that plain bread, it needs to be a "light" custard, enough eggs so that it will set, but not so many that it is gloopy and then hard in the cooked dish (in between texture of single and double cream).  Poured custard onto bread and fruit.  Push bread into custard to that every crust soaks in the milky goodness.  Weigh the bread down gently (eg put another dish on top) and let it soak in for 30 minutes.  Spinkle top with brown sugar and bake at medium heat for about 30-40 minutes - until custard is set and top is slightly browning.  Allow to cool slightly, then scoff.

I'm a convert - who'ld a thunk it! (Victim said it wasn't quite sweet enough - but has a legendary sweet tooth)

British Baking Week: Day 2: Belgian Waffles

I have been spoilt by an early birthday present - an authentic American waffle baker.  Victim insisted on a trial straight away - so Belgian waffles with ice cream and maple syrup for pudding it was.  I never knew there was yeast in waffles!  I wont repeat full recipe here - because the cream, butter and sugar are just too naughty... google for a recipe.  Thus far 4 waffles have been made and consumed - at £75 each!  We need to eat more to bring the price down!

Self saucing lemon pudding

Dinner with outlaws - beef casserole, mash and green veg - followed by self saucing lemon pudding.... yum yum yum... did I mention yum?!  More or less from here
http://www.bbcgoodfood.com/recipes/5781/lemon-selfsaucing-pudding ... but included half lemon and half lime.