here's a B n B pudding I found
English Bread and Butter Pudding
Submitted by: Polly Welby
Photo by: Swanseaboy17
|"Serve it hot with custard, or eat it cut into slices when cold as most English people do! "
Original recipe yield: 4 servings.
- 10 slices bread
- 1 1/4 cups milk
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- 2 teaspoons mixed spice
- 1 egg, beaten
- 1 cup chopped dried mixed fruit
- 1 1/2 teaspoons grated orange zest
- 1/2 teaspoon freshly grated nutmeg
- Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
- Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
- Bake in preheated oven 75 minutes, until set.
Im going to dig up my sister's recipe and see if can kau tim from hers, she makes it REAL good.. Although my grandma's was always the definite B n B Pudding for us, the bar was set too high. Nothing seems the same… but we try on! I've never made it before, I scared! lol Next bit is on how to make da pasta…
|Fresh Pasta: It's Easier Than You Think!|
Twirling fresh, homemade pasta around your fork and savoring each light, tender strand between your teeth is truly one of life's simple pleasures. Making pasta at home may sound entirely too painstaking and exotic, but it's easier than you think! Dried pasta and store-bought fresh pasta cannot be compared with homemade, so if you have never experienced this unparalleled treat, it's high time you gave homemade pasta a whirl. The Anatomy of a Noodle
Basic fresh pasta contains only three ingredients: flour, salt, and eggs. Superior pasta is made from semolina flour. Semolina is a high-quality flour derived from a special variety of hard wheat called Durum wheat. Semolina is golden in color and its grains are coarser than those of all-purpose flour. The high protein content of semolina allows it to build a strong gluten structure, giving pasta a resilient texture, allowing it to be rolled very thin without falling apart, and preventing it from absorbing too much water as the pasta cooks. Salt adds flavor, and eggs provide richness in addition to strengthening and binding the dough. There are, of course, variations on the flour-salt-eggs formula. Some fresh pasta recipes also include olive oil to make the texture more silky and pliable. Likewise, pasta that is intended to be dried out and stored is often made with water instead of eggs, and contains no olive oil lest it go rancid on the shelf.
If you are lucky enough to have a mixer with a dough hook attachment, making pasta is really a breeze; just mix together your dry ingredients, add the eggs, and let 'er rip! Mixing pasta by hand, though, is very fun, and allows you to really connect with your ingredients. Not only that, but kneading stiff pasta dough is great exercise!
Start by sifting together your flour and salt. (Some pasta recipes call for a mixture of semolina flour and all-purpose flour. If so, make sure that the two types of flour are thoroughly mixed before you proceed to add any wet ingredients.) On a large, clean work surface, make a mountain out of your dry ingredients, and make a deep well in the center. Break the eggs carefully into the center of the well, then begin whisking them very gently with a fork. Slowly incorporate the flour from the sides of your well into the egg mixture, pushing up the outside "wall" of your flour mountain as needed, so that the eggs do not spill down the side. Continue to whisk with a fork while you pull more and more of the flour into the mixture. Once you have incorporated the eggs with enough of the flour enough to form a workable dough, it's time to begin the fun: roll up your sleeves and get ready to knead!
Pasta dough is stiffer than your typical bread dough, so you will need to use all your muscle power to work this dough. Sprinkle a clean, flat surface with semolina flour, and add more to the dough periodically if it feels sticky. Expect to knead for at least 8 minutes, and possibly even longer. You will know when your dough is ready because, under your loving-but brutishly strong–touch, it will transform from a stiff, chunky mass of flour and egg, to a smooth, supple, and slightly shiny ball of pasta dough. It's imperative that you don't cut corners on the kneading step; if the dough is not kneaded enough, it will not hold together when you try to roll it, and it will not have the right texture when it's cooked!
Once you've kneaded your dough to satiny, elastic perfection, you will need to let it rest. 'Resting' means allowing the gluten to relax so that you will be able to roll and shape the dough more easily. If you do not let the gluten relax, your dough will be TOO elastic, and it will just keep shrinking and bouncing back when you try to roll it. You should wrap it tightly in plastic to keep it from drying out, and allow it at least half an hour to relax. When you're ready to roll, divide the dough into several portions no larger than your fist.
Keep it Rolling
You don't need any special equipment for rolling out pasta, but it helps! Because semolina flour is high in protein, it will have developed a sturdy gluten structure once you have kneaded it sufficiently. Since pasta dough is intended to be very strong, it takes a lot of muscle to roll it thin enough. If you think that fresh pasta may become a part of your regular repertoire, you should consider purchasing a pasta machine. You can find small-scale machines perfect for home use within a very reasonable price range. A pasta machine works best for achieving consistency of thickness and size, and allows you to cut a sheet of pasta into noodles with the turn of a crank or the touch of a button. (To make hollow, dumpling-style pasta such as macaroni or penne , you'll need a special type of pasta maker that comes with die attachments.)
To roll our pasta with a machine, first find a place with enough space to work. The small ball of dough you have in your hands will soon be a very thin, and very LONG sheet of pasta. First clamp the pasta machine onto the edge of the counter or table, then sprinkle a little semolina flour on your work surface and into the machine's rollers to prevent the pasta from sticking to anything. Now flatten your pasta dough into a rectangular shape about 1/2 inch thick, and narrow enough to fit through the opening of your machine. Start off with the largest setting and crank you sheet of pasta through. Repeat the process, then tighten the roller by one setting. Roll your sheet of pasta through twice more.
You can make your sheets of pasta as thin or as plump as you like, but keep in mind that overly thick pasta will taste gummy and doughy. Continue the tightening and rolling process until your pasta has reached the desired thickness, making sure not to pull or stretch it with your hands. You should handle your pasta delicately, but if you have kneaded it enough, it should not fall apart even when you have rolled it very, very thin. As the sheet of pasta grows longer, you should pick it up by folding it over on itself in a zigzag pattern, but do not press it together. If, at any point, the pasta sheet gets too long for you to handle, you may cut it to a manageable length, keeping in mind what length you want your noodles to be.
Cut it Out!
To make lasagne , linguine , tagliolini , spaghetti , fettucine , or any other type of noodle, the pasta must be cut. If you own a pasta machine, it should have several cutter attachments on it for forming different sizes of noodles. First cut each sheet of pasta into your preferred lengths, then simply run them through the cutting blades. To cut pasta into noodles by hand, roll up the sheet of pasta into a tube and slice it with a sharp knife into the width you desire. Try to cut the noodles as evenly as possible, but don't worry if they're a little crooked; it only adds to the charming 'homemade' feel of your delectable pasta.
If you do not plan to cook your fresh pasta immediately, it must be stored with care. If it's allowed to get damp, it will become gummy and stick together. Divide the noodles into portions and dust them lightly with semolina. Sprinkle a flat tray or baking sheet with more semolina, then arrange the portions into loose coils on the tray in a single layer. Cover the pasta with a sheet of parchment paper or a floured dishtowel and refrigerate until you are ready to cook it. Fresh pasta must be used within 4 days, or it can be frozen in a tightly sealed container for up to a month.
Don't Blink! It's Done!
Cook your fresh noodles just as you would cook dried pasta: in a big pot with lots of water and about 1 teaspoon of salt for every quart of water. However, fresh pasta cooks much more quickly than dried, so keep a watchful eye on that boiling pot, and taste your pasta frequently. The longer fresh pasta sits, the more it dries out and the more time it will take to cook, but just-made pasta can cook in under a minute. When it's done, drain it immediately; you don't want it to get mushy after all your hard work! Now toss it with warmed sauce and get ready to hear the sighs of contentment from everyone at the dinner table.
Once you've gotten a taste of homemade pasta, the idea of spaghetti for dinner will inspire cheers, not yawns, and noodles will never sound boring again. Treat someone you love to homemade pasta tonight!