Monday, July 18, 2011

Bread Pudding - Still a Wonderful Afterschool Snack

Country Living with Chocolate Pudding

Pudding remains a delicious after school snack food. It's been my life. Since I grew up eating pudding bread almost everyday (twice a week to be exact ), as my mother enjoys making them and we're skilled at making them disappear- a great team as far as I'm concerned!

She would soak pieces of bread (often leftover and almost stale bread) in a mixture of milk, sugar and eggs and leave it to soak for more than an hour.  Being a kitchen scientist herself (fond of making her own experiments :)) she would many times mix in lots of fruits, she believe could eliminate sugar in the pudding. Sometimes its a chocolate pudding with nuts or grated coconut, sometimes it's plain bread pudding! It was sort of fun getting different tasty bread puddings once in a while.

This modern lemon and passion fruit pudding with a dessert sauce over the top (which you can coat on before baking) will surprise everyone. I've made this and the heated sweet sauce which I put on top of the pudding while still very hot just turns out the bread even more delicious. Your kids will love the divine sweetness and blend of lemon and passion fruit.


  • - 60 grams butter
  • - 3/4 cup caster sugar
  • - 2 eggs, separated
  • - 1 large lemon, rind finely grated, juiced
  • - 2 tablespoons passion fruit pulp, juiced
  • - 1 cup milk
  • - 1/4 cup all-purpose flour
  • - confectioner's sugar
  • - a few raisins, if desired


Preheat oven to 180°C. Lightly grease a deep, 15cm x 23cm, or 6-cup capacity baking pan. Cream butter and sugar in a bowl until light and fluffy with an electric mixer. Add the egg yolks one at a time, beating well. Stir in lemon rind, lemon juice, passion fruit, milk and raisins. Sift flour over mixture and stir until combined well.

Beat egg whites in a bowl until soft peaks form. Using a hand whisk is still the best. Fold into passion fruit mixture. Pour the batter into the baking pan then place pan in a larger baking pan. Pour boiling water into the larger pan so it comes halfway up sides of dish. Bake, uncovered for 45 minutes or until pudding is just firm on top and light golden.

Remove the pan with pudding and let stand for 5 minutes. Sprinkle hot pudding with icing sugar, or a dessert sauce and serve. Pair it with a hot cup of chocolate.

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