The best bread + butter pudding

As you might have noticed, I’m all about comfort food at the moment.

Soup is still my absolute favourite (with cream of tomato, tomato & lentil & butternut versions featuring heavily in my diet this month), but I’d be lying if I pretended like what I really crave lately is carbs.

Pasta, mash, rice and all sorts of nursery puddings… basically all the beige things!

Bread & Butter Pudding ● Classic pudding recipe ● Cake + Whisky

Best of them all though?

This incredible, festive take on the classic bread & butter pudding.

Bread & Butter Pudding ● Classic pudding recipe ● Cake + Whisky

There’s something so comforting about bread & butter pudding – and this version, made with Karaway Bakery’s delicious cinnamon, walnut and raisin brioche loaf takes this classic British pudding a step further.

Bread & Butter Pudding ● Classic pudding recipe ● Cake + Whisky

Soft and indulgent, with crunchy nuts and moist raisins scattered through and the warm aroma of cinnamon, it’s the sort of food winter is made for.

So make the most of the cold season and pud‘ it on your menu… You can thank me later!

Bread & Butter Pudding ● Classic pudding recipe ● Cake + Whisky

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More comfort food recipes

Italian-style sausage casserole

Butternut squash pasta bake (V)

French apple turnovers (V)

Sticky date porridge (VE, GF)

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The best bread + butter pudding

Vanilla Lemon Posset (V, GF)

When it comes to dessert, I love a good chocolate cake. I have a thing for anything raspberry. I find it hard to resist a gooey brownie.

But my one true love are lemon puddings.

Vanilla Lemon Posset (V) • Recipe • Cake + Whisky

There’s something about zesty, creamy citrus desserts that simply makes my heart sing.

My absolute fave is a good (aka my dad’s) lemon tart (with no meringue), but I’m also quite partial to a beautiful, just set lemon posset.

Vanilla Lemon Posset (V) • Recipe • Cake + Whisky

The first time I tasted a lemon posset was at my former local The Pig & Butcher.

It was love at first bite.

Vanilla Lemon Posset (V) • Recipe • Cake + Whisky

Silky smooth, super light and tart, with just a hint of vanilla, this recipe is just as good.

The zest.

So, if life gives you lemons… give it a go!

Vanilla Lemon Posset (V) • Recipe • Cake + Whisky

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More easy pudding recipes

Classic Chocolate Mousse (V, GF, dairy free)

Orange Salad with Spiced Cranberry (Vegan, GF, dairy free)

Mojito Lemon Curd (V, GF)

Vanilla Lemon Posset (V, GF)

Apricot + Passion Fruit Scones

I’m a bit late to the #afternoonteaweek (totally a thing!)… but no way I was going to miss out entirely on the opportunity to use the best excuse there is to have scones and cake and call it a meal!

Scones are my favourite part of afternoon tea, and having never baked any myself, I thought it was about time I give them a go.

The word on the street is that a good scone is actually more tricky to bake as you’d think, so I wasn’t really sure how it’d end up. Add to that the fact that I’m truly terrible at following recipes and had decided that adding fresh passionfruit to your dough was the way to go and it looks like a recipe for disaster!

Add yet, my Apricot + Passion Fruit Scones worked a charm, so I thought I’d share the step-by-step recipe below.

Apricot + Passion Fruit Scones | Cake + Whisky

For 8-12 scones, you’ll need:

  • 30g granulated sugar
  • 60g cold butter, cubed
  • 60ml whole milk
  • 240g plain flour, plus more for dusting
  • 2 eggs
  • 1 package instant yeast
  • 10-12 dried apricots, chopped
  • seeds from passion fruit

Apricot + Passion Fruit Scones | Cake + Whisky

1. Pre-heat your oven to 180-200°C.

Mix together the sugar, flour and yeast. Add in the cold butter and combine until you get a sand-like texture.

Apricot + Passion Fruit Scones | Cake + WhiskyApricot and passionfruit scones 4

2. Add the eggs and mix until roughly combined.

Apricot + Passion Fruit Scones | Cake + Whisky

3. Add the milk and knead lightly until the dough comes together.

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4. Add the diced apricots and passion fruit seeds and knead for a few seconds until just incorporated.

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5. Using your hands, stretch the dough on a sheet of flour-dusted baking paper.

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6. Using a cookie-cutter (or a glass), cut up rounds of dough until you run out. Place the scones on a baking-paper covered baking tray.

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7. Glaze each scone with a little bit of milk (or beaten egg), then bake for 10-15 min.

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8. Serve immediately the traditional way with clotted cream and your favourite jam.

Apricot and passionfruit scones 17

But then, salted butter and lemon curd isn’t half bad either!

PIN FOR LATER:

Apricot and passionfruit scones pin

Apricot + Passion Fruit Scones

Winter Chai Rice Pudding

There’s nothing quite as depressing as how shorter days get this time of the year.

So I try to cheer myself up the best way I know how: with gallons of pumpkin soup and a generous sprinkle of winter spices in everything else I cook.

And rice pudding is no exception!

Combining traditional Indian chai flavours with the warmth of traditional European winter-y spices, this super-comforting Winter Chai Rice Pudding is my new go-to dessert!

Winter Chai Rice Pudding | Cake + Whisky

Winter Chai Rice Pudding (serves 6-8)

Ingredients: 1 small glass of Arborio rice, 2-3 pints of whole milk, 3 cs of runny honey, 1 vanilla pod, 3 slightly curshed cardamom seeds, 1 star anise, 1/2 teaspoon of cinnamon

1. Put all the ingredients in a large saucepan

2. Cook on low heat stirring regularly until the rice is no longer crunchy (about 30-35 min)

3. Serve warm or cold (and with some red berry coulis if you’re feeling so inclined)

What’s your favourite recipe to beat the winter blues? 

Winter Chai Rice Pudding