Bread and Butter Pudding

 
Recipe adapted from i-weekly
Ingredients
2 pcs white sandwich bread, quartered
30g raisins
1 tbsp rum
12g butter, melted
120ml cream
120ml milk
1 egg
40g castor sugar
 
rum custard sauce
100ml milk
8g cornflour
1 egg yolk
1/4 tsp vanilla extract
30g castor sugar
 
Method
Soak raisins with rum.
Arrange 4 quarters of sandwich bread in each ramekin.
Sprinkle soaked raisins then drizzle butter over.
Heat cream and milk a pot until hot.
Mix egg and sugar in a mixing bowl.
Stir hot cream mixture into bowl until well combined.
Strain and pour onto sandwich bread.
Set aside for 30 minutes for bread to soak up mixture.
Preheat oven to 180 degrees C.
Bake for 30 minutes, until the top of the pudding is slightly brown.
Serve warm with custard sauce.
Rum custard sauce
Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon.
Remove from heat and strain.
Add in the rum left from soaking the raisins.
Set aside.
 
Serves 2.
Will SHE make it again? 
YES. this version is much better than the previous one!

Bread and Butter Pudding

Recipe from i-weekly
Ingredients
2 pcs white sandwich bread
30g black raisin
1 tbsp rum
 
butter mixture
47.5ml milk
30g unsalted butter
20g fresh cream (35% fat)
12.5g caster sugar
5ml vanilla extract
 
pudding mixture
1 whole egg
1 egg yolk
35g caster sugar
12.5g custard powder
120g fresh cream (35% fat)
12.5g ground almond
 
Method
Soak raisin in rum.
Cut white sandwich bread into squares and arrange in 2 ramekins.
 
Butter mixutre
Combine milk, butter, fresh cream, vanilla extract and castor sugar.
Bring to a boil.
Pour boiling mixture over sandwich bread and set aside.
 
Pudding mixture
Lightly whish egg, sugar and fresh cream. 
Add custard powder and almond mixture and stir into mixture.
Let mixture stand for 30 minutes before pouring into ramekins.
 
Sprinkle raisins and pour in the remaining rum on the bread and butter pudding.
Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes.
Remove from oven and serve warm.
 
Serves 2.
Will SHE make it again?
maybe

Ham and Corn Quiches

 
Recipe from New Idea
Ingredients
cooking oil
8 slices white bread
mozzarella cheese
 
filling
2 eggs, beaten
125g corn kernel
200g shaved ham, torn apart
1/4 cup mozzarella cheese
 
Method
Grease muffin pan with cooking oil.
To make filling, place eggs, corn, ham and cheese in a medium bowl.
Mix well.
Cut crust from bread.
Use a rolling pin to flatten bread slices.
Line pan holes with slices.
Bake in a hot oven (200 degrees C) for 5 minutes.
Remove.
Spoon filling evenly into hot bread cases.
Sprinkle with cheese.
Return to oven.
Cook for about 20 minutes, until filling is just set.
Remove from oven.
 
Makes 8.
Will THEY make it again?
YES
 

Raisin Bread

 
 
Recipe from toshiba
Ingredients
100g plain flour
2g dry yeast
5g honey
2g salt
60ml milk
10g butter, melted
vegetable oil
raisins
 
Method
Mix flour,  yeast, salt and raisin together in a bowl.
Mix in milk, butter and honey.
Place the mixture on the table and knead it into a rounded dough.
Grease the inner pot of the rice cooker with vegetable oil and place the dough in the pot.
Tip: it is easier to ferment a rounded dough and the distribution of heat will be more even.
Ferment it for 60 minutes in the rice cooker using the fermentation function.
After the fermentation is completed, open the lid and allow the dough to expand for 2 minutes.
Punch the centre of the dough, releasing the gas trapped in the dough.
Take the dough out and knead it into a ball again.
Place it back into the greased inner pot.
Ferment it for another 30 mintues.
Remove the steam vent before baking the dough for 40 minutes.
 
Makes 1
 
Will SHE make it again?
YES.

Simple Round Bread

Recipe from toshiba
Ingredients
100g plain flour
2g dry yeast
5g sugar
2g salt
60ml milk
10g butter, melted
vegetable oil
 
Method
Mix flour,  yeast, sugar and salt together in a bowl.
Mix in milk and butter.
Place the mixture on the table and knead it into a rounded dough.
Grease the inner pot of the rice cooker with vegetable oil and place the dough in the pot.
Tip: it is easier to ferment a rounded dough and the distribution of heat will be more even.
Ferment it for 60 minutes in the rice cooker using the fermentation function.
After the fermentation is completed, open the lid and allow the dough to expand for 2 minutes.
Punch the centre of the dough, releasing the gas trapped in the dough.
Take the dough out and knead it into a ball again.
Place it back into the greased inner pot.
Ferment it for another 30 mintues.
Remove the steam vent before baking the dough for 40 minutes.
 
Makes 1
 
Will SHE make it again?
YES.
 
 

Fluffy French Toast

Attempted again on 10th august 2012

 
 
Recipe from Allrecipe.com 
Ingredients
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1 tsp vanilla essence
1 tbsp white sugar
7 thick slices bread
 
Direction
Measure flour into a large mixing bowl.
Slowly whisk in the milk.
Whisk in the salt, eggs, vanilla extract and sugar until smooth.
Heat a lightly oiled frying pan over medium heat.
Soak bread slices in mixture until saturated.
Cook bread on each side until golden brown.
Serve hot.
 
Makes 7 slices.
 
Will HE make it again?
YES.