Back when I was little these were a family favourite, especially in the winter. Now I’m older I can see why – they are sweet, filling, cheap and also quick and easy to make. They can be a bit stodgy, but a light touch will give you a light, fluffy and richly flavoured dessert, which is especially good with some runny cream on top. Great on cold winter nights.
Mum’s traditional Bread and Butter pudding was made with buttered white bread and a handful of sultanas. This Apricot Delight recipe goes a step further and uses apricot loaf as the base, but really any fruit bread works just as well.
This is another great way to use Hot Cross Buns. It’s really just a fancy Bread and Butter Pudding, but I like this recipe because it combines Easter Eggs and Hot Cross Buns – all the Easter treats at once!!
With Easter so close and Hot Cross Buns everywhere it seems like a great time to share a couple of Hot Cross Bun recipes. My son in law loves Hot Cross Buns so I made this dessert for him to try last weekend. The Hot Cross Bun & chocolate base was great, but we all agreed that the topping needed a bit more custard and less cream. It’s well worth trying though.
I think the comments that go with this recipe that Mum cut out of the newspaper make it sound somewhat unusual “economical, keeps for ages and can be made as a cake”. Worth a try maybe?
While on the dessert theme, I thought I’d add this one. It’s another of Mum’s great standbys. I can’t count the number of times she made it or I’ve eaten it. I can still see it in the bowl she always served it in. A family classic.
This was one of Mum’s recipes that I made many times myself. In the ’70s dinner parties at home were the way everyone entertained. I thought this was a great dessert, it was quick and easy to make, could be made beforehand and tasted great. What more could you want?
For quite a few years this was one of Mum’s favourite dessert recipes, probably because Dad liked it on his nightly bowl of ice cream. Everytime I looked in their fridge there seemed to be a jar there marinating. I think with the addition of a few other fruits it could still be good today.
This may not be a traditional Christmas pudding, but when I found it in Mum’s recipe book I couldn’t resist adding it in. It’s an old fashioned sago pudding, nice as is, but I think adding some extra fruit would put it in the Christmas pudding category.
This is a much older recipe and is probably the one that Mum would have used when she made the pudding in the cloth. It doesn’t have brandy or sherry in it, but if you wanted a richer pudding it wouldn’t hurt to add it. It has less fruit in it than Recipe No 1, so would make a smaller pudding.
Beb's Recipe Drawer 