This recipe for bread pudding is in the leftovers category of Delia’s book, and since I had lots of leftover mini panettone that I baked last month, I decided to reinvent them into a pudding.
So this recipe is with panettone and coconut milk, instead of cow’s milk. The panettone is broken up into bite-sized pieces and soaked in the milk to soften it. You then add melted butter, brown sugar, mixed spice, an egg, mixed fruit and some orange rind. Bake in the oven and serve with cream, or in my case, more coconut milk!
The following recipe is almost the same as what I’ve made here, but includes brandy and lemon zest: Delia Smith’s Spiced Bread Pudding with Brandy Cream.
This is a good, substantial bread made with oats soaked in milk. You need to decide at breakfast that you’d like this bread ready by dinner time (and for English readers, I mean the meal at the latter end of the day), as the oats need to soak a few hours before the bread making actually begins.
The rest of the ingredients: flour, salt, butter and honey are then mixed together and added to the oats. The dough is kneaded and proved, shaped into two round loaves and then proved one last time before being baked.
Then, if you’re anything like Munchkin #2, you must serve it with plenty of ham, cheese and pickle.
These were almost a disaster, as while they were in the oven, I popped out into the garden to chat to my neighbour and then totally forgot that I had something baking. And I’ve no idea how overdone they were. Fortunately, I had two trays and the rolls on the bottom tray weren’t too overcooked. Even the brown ones were crunchy, but still tasty. So I would say that this recipe is pretty forgiving. Even if you forget about them, they’re still edible!
These rolls were a different sort of dough. To begin with, it’s the standard flour, salt, milk and sugar, which is kneaded for 10 minutes. After it has been left to rise for an hour or so, the air is knocked out of it and a good quantity of butter (110 grams) is worked into the dough. I ended up with something a bit slimy and buttery and thought that I’d gone wrong somewhere, but I kept going, dividing the dough into small pieces and rolling them out into a long roll before literally tying them in a knot.
I’ve been given permission to make them again, there’s praise for you 🙂 Next time I’ll try not to forget about them and they should turn out even better!
Here’s Delia Smith’s Poppy Seed Rolls.
Here I’m showing you a complete menu, though only the chapattis are from Delia’s Complete Cookery Course. I thought they’d look a little boring on their own! The Vegetable Biryani is from River Cottage Veg and the Mango Chutney from The Nourishing Gourmet. DO NOT – as I did – attempt to make this on a weekday evening. The vegetable biryani alone takes 2 hours to cook. I highly recommend trying the mango chutney; it’s super quick to make, you just simmer all the ingredients together and blend. And you can make it as mild or as spicy as you like. It makes a lot too, so you’ll have some to hand next time you fancy a curry.
I was almost going to post this up as my second fail, but it was so yummy (especially with strawberry jam) that I decided to mark it as a success. Its only downfall is that it’s a bit flat. I think it actually should look a bit like this Honey and Oat Bread, though it’s a slightly different recipe.
This bread is also very good with melted cheese!
If you’re looking for a really soft, white roll that is perfect for hamburgers or simply filling like a sandwich, these are the bread rolls for you. They are wonderfully soft – did I mention that already?
Now that I’ve made a few bread recipes from Delia, I wonder why I ever bought things like bread rolls. For kneading, the dough hook on my food mixer will do most of the work. Then it’s a matter of leaving the dough sit in a warm place for an hour or so, divide it into equal bun-shaped pieces, prove it a little more, then bake! Most rolls only take 10 or so minutes in the oven so it’s only the rising and proving that takes a little time. Then any rolls that aren’t eaten within a day or two are frozen, so next time I already have them handy.
Oh dear, my first recipe fail! It was all going so well… until it went in the oven. I always forget that I should make my oven temperature 10-20 degrees lower than what is stated in the recipe. And I also forget that I should never bake anything while we’re eating dinner, when it’s too easy to forget to take a peek every now and then.
Never mind, apparently the consensus was that it was very good for sandwiches and since the Munchkins don’t eat their crusts anyway, the burnt bit was no great drama.
Here is Delia Smith’s recipe for Plain and Simple White Bread, with photos of what mine should have looked like 🙂