curiouswombat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
curiouswombat) wrote2013-02-03 06:15 pm
curiouswombat) wrote2013-02-03 06:15 pm
Baking - pictures.
I have a couple of pictures to go with yesterday's recipes. But first - bread pudding vs bread and butter pudding.
In the parlance of most of Britain, these are not the same thing. And it seems as if North Americans call what we know as Bread and Butter Pudding, Bread Pudding. It's another of those food conundrums like biscuits...
The dish made with sliced bread, buttered and layered, usually with some type of fruit addition, then covered with egg custard mixture and baked until the bread crisps and the custard sets, is known to most of us over here as Bread and Butter Pudding. Here is a basic recipe with picture.
Bread pudding is made by taking stale bread, breaking it into chunks, and soaking it in milk, or even water, for a while. Then squeezing out the excess fluid, adding spices, sugar, an egg, and dried fruit, pressing it into a baking tin and baking it. Here is a recipe and picture of Bread Pudding. Bread pudding is eaten in a hunk like cake rather than with a spoon!
As for Wet Nelly - this was made like bread pudding - except left over cake was used and so it needed less soaking, more just damping down. Then, at least at our local bakery when I was a child, this mixture was baked between two layers of shortcrust pastry, and sprinkled with sugar. So - it was recycling old cake into new!
Anyway - pictures of fruitloaf and gingerbread
The problem is that two different brown cakes looks rather boring...
Even when you get closer to them...
But they do taste good!
In the parlance of most of Britain, these are not the same thing. And it seems as if North Americans call what we know as Bread and Butter Pudding, Bread Pudding. It's another of those food conundrums like biscuits...
The dish made with sliced bread, buttered and layered, usually with some type of fruit addition, then covered with egg custard mixture and baked until the bread crisps and the custard sets, is known to most of us over here as Bread and Butter Pudding. Here is a basic recipe with picture.
Bread pudding is made by taking stale bread, breaking it into chunks, and soaking it in milk, or even water, for a while. Then squeezing out the excess fluid, adding spices, sugar, an egg, and dried fruit, pressing it into a baking tin and baking it. Here is a recipe and picture of Bread Pudding. Bread pudding is eaten in a hunk like cake rather than with a spoon!
As for Wet Nelly - this was made like bread pudding - except left over cake was used and so it needed less soaking, more just damping down. Then, at least at our local bakery when I was a child, this mixture was baked between two layers of shortcrust pastry, and sprinkled with sugar. So - it was recycling old cake into new!
Anyway - pictures of fruitloaf and gingerbread
The problem is that two different brown cakes looks rather boring...
Even when you get closer to them...
But they do taste good!
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My bread pudding comes out much darker than the picture in the recipe - not sure why as I use the same amount of mixed spice.
Your cakes look yummy!
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And the cakes taste good - it is a pity we can't post the aroma, too - as the mixture of gingerbread and fruit-loaf is good when you lift the lid of the cake tin.
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I'm fairly sure your cakes don't taste boring, even if they aren't the most photogenic.
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The cakes do taste good, I must admit!
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Bread pudding is very popular here. It's not one of my favourite sweets though.
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I do like both sorts of bread pudding, but just occasionally. The conversation about them began over at Faerie and brought them to mind.
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It's too bad Manolo refuses to eat anything with sultanas or fruit that's not citrus or pineapple cooked in it. Silly man.
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And yes - what a shame you can't persuade him to eat fruit cakes.
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I also have a recipe for Banana bread, which I have tweaked over the years, reducing the quantity of sugar as I don't like sweet stuff, and adding chopped dates and walnuts to it. That is very nice too. Looking at your pics makes me feel hungry. Your gingerbread and fruit loaf both look very yummy!
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War Cake
(Anonymous) 2013-02-04 02:06 am (UTC)(link)Re: War Cake
Plain cakes were 'plainer' too I think. Nowadays when I make a plain cake to sandwich with jam I use a Victoria mixture - but when I was a child I remember a more solid plain cake - I think it had more flour than butter or sugar, and possible milk instead of some of the eggs. It was one of my grandfather's favourites, sandwiched together with frosting flavoured with cocoa. Frosting rather than butter cream as it had milk as well as the utter - again a more frugal version.
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It's a pity they don't teach such proper baking in most schools any more.
I do a banana and cherry which is pretty sweet - but then we just cut it without buttering and regard it as a cake rather than a bread.
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So quite fun to try in different places. There are variants in the comments here, or the chatter at Faerie, that include sultanas, raisins, mixed fruit, marmalade, strawberry jam and mincemeat - some with spice, some without, and so on. Also some with plain white bread, some with brioche, some with cinnamon rolls... I guess, in the fist place, you added whatever you had to the stale bread. Nowadays you can use what gives you the best taste!
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I've seen recipes for bread-and-butter pudding very much like the one you linked to in American cookbooks -- there's one in my '70s Fannie Farmer, which is based on an old New England cookbook -- but I've never tried it myself or even seen it on a restaurant menu. And I don't think I'd ever even heard of bread pudding made without eggs until you posted about it! So many baked goods, so little time...
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There are so many variations world-wide but then I guess this is not surprising as they are all ways of using up left-over bread of one sort or another in one way or another!
So the idea or pumpkin bread is alien to me - but adding mincemeat would probably seem as odd to your sister-in-law.
The reason that the UK custard-based version is made with buttered bread is because it will have been made with left over bread from tea-time - so already buttered. The butter would make the custard richer as, in the everyday version, there would not have been cream.
And now I want to try your variant with stewed apple! As you say; so many baked goods, so little time...
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