Jam on toast is just so, well boring sometimes, especially for my kids so today for breakfast I decided to liven it up a little by turning it into something a bit different. It's a mix between toast and bread pudding, there's not lots of liquid like with a bread pudding so it's half pudding, half toast really.
you can use fresh bread but dry bread works a little better. you can use leftover cake or croissants instead of bread instead of jam you can use marmalade or nutella.
Such a quick and easy yet tasty dish, great for using up leftovers and for when you don't have the time or just can't be bothered to cook up a meal from scratch.
FAQ I used veg vegetable gravy as my liquid, went very well with this. I also used Cheddar cheese for the topping. A three topping would look awesome. To make it look extra pretty after baking you could sprinkle a little more cheese on top or some herbs. Handle with care, the ramekins are really hot and retain a lot of heat after cooking so the veggies will be roasting hot too. Meat lover? Add some leftover meat too!
Quick and easy cooking is very important to me. I am a busy mum of two who also wants to start getting the kids involved in cooking with me, so the quicker and easier the better.
FAQ Instead of baguettes you can use slices of toast or any other bread you have. You can even use puff pastry! If you really, really have to you can use the microwave to melt the cheese but your base will not be crisp and maybe even soggy Not a fan of savoury? replace the toppings with chocolate, marshmallow, oreo, chocolate chips etc Experiment with shapes, cut out shapes with cookie cutters if using toast. you can replace the bread with gluten free bread and cheese with dairy free for those with intolerance's.
These truffles are lots of fun to make and to eat! Enjoy!
Some countries it would seem do not have double cream (called heavy cream in the USA) i am unfamiliar with what alternatives there maybe to your country in particular, this Wiki article on cream might be of some use to you in working out what your closest alternative maybe en.wikipedia.org/wiki/Cream
I am always being asked for the recipe of various cakes and cupcakes i make and here it is. The basic recipe i base most of my cakes on with some ideas to give you some inspiration too with chocolate ganache, whipped cream, butter cream and more. Also some photos of what i have used the recipe for making myself. I only started baking obsessively since early Spring 2011, so i am definitely no expert, i have a great deal to learn but it just goes to show if you are passionate about something and want to learn you will go along way whatever it may be. The recipes and ideas are quick and simple, they have to be as i have two young children so can't be in the kitchen hours on end making complicated dishes. The aim of these recipes is to inspire you to get baking, show you how easy it can be and maybe even get you obsessed with it like i am now! Apologies for any spelling and grammar errors, i know this can bug a lot of you but writing has never been my strong point! I have allowed download for this one for easy use and because the text is a lot clearer downloaded thanks to DA losing quality upon upload. OTHER USEFUL INFO For gluten free baking add a tsp of Xanthan gum All purpose flour can be substituted for self raising flour granulated/regular sugar can be substituted for castor sugar If adding summer fruits to your cake mix the juices from the fruit will increase the cooking time slightly. you can use vanilla flavouring or vanilla extract in many cases milk can be replaced with soya, rice milk etc if required. Whipping/double cream is known as heavy cream in some countries. 50 grams = 1.7636981 ounces If you need to convert any of the ingredients from grams, ml etc, here is a really good conversion site [link] but many modern digital scales have the measurements in oz and grams etc so i hope this will not be a problem for you. When covering a cake with butter cream, always crumb coat first! Crumb coating is when you add a very thin layer of butter cream to your cake to seal in all the crumbs and is left to harden for a while so when you add the rest of the butter cream you shouldn't get any crumbs ruining your presentation.
Now you have baked your lovely cakes and cupcakes why not read my latest article on basic food photography!
my Etsy store [link] UPDATED thanks to and a few other chocolate lovers out there on DA, i have updated the part on simple chocolate as you can make chocolate shine when set with a nob of butter or a drop of oil
When making every day cakes I don't always like to add a topping, instead I like to put all the extra flavours and textures inside the cake instead, especially if I am busy (this cake took less than 45 minutes from ingredients to serving in total) it's just easier doing everything in one go plus my kids are little monkeys who like to only eat the toppings some days! I don't often bake for myself but I really fancied a chocolate cake so made this gluten free, I also fancied extra flavours, moisture and bite so added cream cheese (I used Philadelphia) and a sprinkle of sugar on top. I was so looking forward to eating this cake, I didn't wait for it to cool before having some! It might not look like the most amazing cake ever but it tasted so good! Of course you can add more or less cream cheese to your taste, you can even replace it for peanut butter or nutella if you wanted. Also please use butter, not margarine.
It's been a long time since i have had the motivation to write up a proper tutorial rather than just stick the recipe in the description of my photos but this was the motivation i needed as the possibilities for the choice of fruits and how to serve it is brilliant all year round for snacks and desserts. Monday i made a banana version for a snack, today a peach version to be served warm with custard for a warming autumnal dessert.
There is one thing i forgot to add to the recipe, if making a gluten free version (which is what i always do) add a tsp of Xantham gum to the flour for better texture and moisture.
If you make it, I would love to see it so, here is another tutorial for basic food photography.
I had no idea what lemon curd was before I tried making it for the first time. It's not part of the culture so I had literally never tasted it. OMG. So unbelievably tasty and easy to make, it's hard to believe anyone bothers to buy it premade.
I've used it inside cupcakes to great acclaim, but the dessert I received several requests to make again was a fruit tart: Prepare lemon curd and tart crust the previous day, then on the day you want it fresh, bake the crust fully, allow to cool, spread the lemon curd all over it and cover in fresh fruit (my latest combination was strawberry and kiwi.) Such a fresh, light dessert!