Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding | farmgirlgourmet.com

Cinnamon Apple Bread Pudding | FarmgirlGourmet.com

Cinnamon Apple Bread Pudding | farmgirlgourmet.com

INGREDIENTS:

    • 2 cups applesauce
    • 4 large eggs
    • 1/2 cup brown sugar plus 2 tablespoons for the topping
    • 1/2 cup white sugar
    • 1 cup whole milk
    • 1 1/2 teaspoons ground cinnamon
    • 8 slices Texas Toast, cubed
For the Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

METHOD:

  1. Preheat oven to 180 degrees C. Spray a 9×13 baking dish with cooking spray. Set aside.
  2. In a large bowl add the applesauce. eggs, brown sugar, white sugar, milk and cinnamon. Whisk to combine. Add the bread cubes and toss lightly to coat. Allow to sit for a few minutes. Add to prepared baking dish and sprinkle the remaining 2 tablespoons of brown sugar over the top. Bake uncovered for 50-55 minutes, or until the center is set and the pudding has puffed. Remove from the oven and cool for a few minutes.
  3. To a small bowl add the powdered sugar, vanilla and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
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Chocolate Rice Pudding

Champorado (Filipino Chocolate Rice Pudding)

INGREDIENTS:

  • 6 ounces bittersweet chocolate, coarsely chopped
  • 1 cup short-grain sweet rice, also known as sticky rice
  • 5 cups water
  • 1/3 cup granulated sugar
  • 3/4 cup evaporated milk

METHOD:

  1. Create a double boiler by filling a pot with 2 inches of water and bringing it to a simmer over medium-low heat. Place the chocolate in a heatproof bowl and set it over the pot. (Do not let the water touch the bottom of the bowl.) Stir continuously until the chocolate is completely melted and smooth. Remove from the heat and set aside.
  2. Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear. Transfer the rice to a medium saucepan, add the measured water, and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes.
  3. Add the sugar and melted chocolate to the rice, whisk to combine, and return to a simmer. Continue to simmer, stirring occasionally, until the sugar has dissolved, about 2 to 3 minutes. Remove from the heat and set aside until the pudding has cooled slightly but is still warm, about 45 minutes. (At this point, you can cool the champorado completely, transfer it to a container, cover, and refrigerate for up to 3 days.)
  4. Spoon the pudding into serving bowls and drizzle each with evaporated milk.

Sweet Potato Chocolate Pudding

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INGREDIENTS:

  • 1 cup well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp pure maple syrup, preferably grade B
  • 1/4 cup unsweetened vanilla almond milk
  • 1/2 tsp espresso powder
  • 1/2 tsp pure vanilla extract

METHOD:

  1. In a food processor, combine all ingredients and puree until well-combined and smooth.

Chocolate Rice Pudding

chocolate rice pudding

INGREDIENTS:

  • 100g arborio rice
  • 2.5 Tbl caster sugar
  • pinch of salt
  • 935g of milk
  • 30g / 2 Tbl unsalted butter, softened
  • 200g dark chocolate, melted
  • 60g raisins

METHOD:

  1. In a heavy-based saucepan, add the rice, sugar, salt and milk and bring to a boil, stirring constantly. Just remember that milk boils over extremely fast once it’s heated so don’t walk away!
  2. Lower the heat and cook for about 12-15 minutes, stirring occasionally until rice is cooked and al dente. Remove from heat and stir through the butter. Add a little of the hot milk into the chocolate to loosen then add this to the rice pudding, stirring gently to incorporate. Fold through the raisins then serve into 8 small glasses or ramekins. Cover the surface with plastic wrap to stop a skin from forming then cool completely before refrigerating.
  3. To serve, bring out the rice puddings from the fridge and sit for 5-10 minutes. Garnish with fresh berries, caramelised bananas or crushed praline or nuts.

Spicy Self Saucing Chocolate Puddings

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INGREDIENTS:

  • 125ml milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • a dash of fine chilli powder (adjust to your preference)
  • 50g dark chocolate
  • 85g unsalted butter
  • 15g Dutch-processed cocoa powder
  • 75g self raising flour
  • 25g almond meal (can also use hazelnut meal)
  • 75g light brown sugar
  • 75g caster sugar
  • 1 egg, lightly beaten

Sauce

  • 180ml water
  • 40g unsalted butter
  • 75g light brown sugar
  • 20g Dutch-processed cocoa powder

METHOD:

  1. Preheat oven to 180°C and lightly grease four 1-cup (250ml) capacity bowls, ramekins or teacups.
  2. In a pot over low heat, add milk, spices, chilli, chocolate, butter and cocoa powder and stir until completely combined.
  3. In a mixing bowl, sift together the flour, almond meal and sugars and lightly stir together. Add the milk mixture and lightly beaten egg and whisk until combined.
  4. Divide mixture amongst the pudding bowls and place on an oven tray.
  5. In another pot over low heat, add water, butter, sugar and cocoa and stir until butter has melted and is all mixed together. Spoon sauce lighty and evenly over the four puddings. You don’t have to use all of the sauce if you don’t want to (just enough to cover the surface). Carefully transfer puddings to oven and bake for 25 minutes until cooked through.
  6. Rest for 5 minutes then serve and proceed to attack. Feel free to serve with ice cream and your favourite chocolate sauce.

Spiced Chocolate Bread and Butter Pudding

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INGREDIENTS:

  • about 12 slices of Spiced Fruit Loaf or Raisin Bread – you’ll need just enough bread to cover your dish with two layers
  • butter/nutella (optional)
  • 110gm caster sugar
  • pinch of cinnamon
  • pinch of nutmeg
  • 425ml pouring cream
  • 200gm dark chocolate – chopped
  • 75gm butter – chopped
  • 4 Tbl (60ml) of dark rum 
  • 3 eggs

METHOD: 

  1. Lightly grease a shallow baking dish (I used a rectangular 26 x 17cm casserole dish).
  2. Cut the crusts off your bread slices and halve into 2 triangles. If you wish, spread the bread triangles with butter or nutella on one side.
  3. In a bowl over a pot of low simmering water (make sure the bottom of the bowl doesn’t touch the hot water), add in the sugar, cinnamon, nutmeg, cream, chocolate, butter and alcohol. Stir until chocolate and butter has melted and the sugar has dissolved.
  4. Take the bowl off the heat and give it a good stir to make sure it’s all mixed together.
  5. In a separate bowl, lightly whisk the eggs, then add the chocolate mixture and give it a good whisk to mix.
  6. Spoon some chocolate custard in the baking dish to make a 1cm pool of chocolate. Layer half the bread triangles, overlapping each other to cover the base.
  7. Spoon half of the remaining chocolate mixture over the bread as evenly as you can. Place the remaining bread to make a second layer then pour the last half of the chocolate mixture over the top trying to cover the bread as well as you can.
  8. With a fork, press down on the bread to make sure that all of it is soaked into the chocolate. Cover the baking dish in clingwrap and rest at room temperature for about two hours, while it cools down. Then place in the fridge for at least 24 hours and (preferably) up to 48.

To serve

  1. Preheat oven to 180°C. Remove the clingwrap and bake for 30-35 minutes. The top of the pudding should be toasty and crusty but still soft and a little gooey in the middle.
  2. Dust over with icing sugar and serve it warm with a dollop of double cream or a cascade of good custard.

Molten Chocolate Orange Puddings

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INGREDIENTS:

Makes 4 large ramekins or 8 small pudding moulds

Grand Marnier Ganache Filling:

  • 40ml pouring cream
  • 10ml Grand Marnier
  • 75g dark chocolate (at least 60% cocoa solids), finely chopped

Chocolate Pudding:

  • 150g dark chocolate (at least 60% cocoa solids)
  • 90g butter
  • 30ml Grand Marnier
  • Rind of 1 orange
  • 150g caster sugar
  • 3 eggs
  • 45g plain flour
  • 30g Dutch processed cocoa powder

METHOD:

  1. For ganache filling – In a pot over low heat, melt the chocolate with cream and Grand Marnier and mix to incorporate. Refrigerate until ganache is firm then divide and roll into 4 balls for the large ramekins (or 8 small balls). Refrigerate ganache balls until needed.
  2. For chocolate pudding – In a pot over low heat, place chocolate, butter, Grand Marnier and orange rind to melt. Mix to combine.
  3. In a large mixing bowl, whisk eggs and sugar with an electric mixer until pale and thickened (about 5 minutes of beating). Add the chocolate mixture and fold to combine.
  4. Sift over the flour and cocoa powder and gently fold to combine. Refrigerate batter for an hour or two to firm up.
  5. Preheat oven to 180°C and grease and flour four ramekins (or 8 small pudding moulds). Half fill the moulds with pudding batter, making sure to press firmly into the moulds. Place a ganache ball in the centre and gently press down into the pudding (don’t push it too far down).
  6. Top with more pudding mixture, up to 1cm below the rim and level top. Bake for 12-15 minutes until slightly risen and just firm to the touch.
  7. Rest for 5-10 minutes, then turn out onto your serving plates.

Note – great thing about this type of fondant is that you can flavour the ganache filling and cake differently.