As promised in a recent post on Eating Healthy for the Whole Family, here are some easy to make pudding recipes that the whole family can enjoy. In the winter I cook on my wood burning stove so the recipes I use need to be easy and the dishes need to cook at whatever the temperature the wood stove happens to be at on that particular day. Needless to say, anything that needs to be cooked at a particular temperature and for a set number of minutes is out – I just don’t have that much control over the temperature. This has led to me being innovative when choosing what to cook. Here are a few of my favourites that go down really well with my family and will probably tickle the taste buds of your family too.
This is my own invention and is a great way of making a healthy pudding using few ingredients. I never weigh or measure (that’s far too much hassle) and this one is based on a much loved favourite, baked apples. I can’t get hold of cooking apples here on Crete, so I tend to buy Granny Smiths for this one as I like my apples to taste quite sharp. You’ll need three or four apples, sultanas (I buy them loose from the local greengrocer, they’re fresh and juicy), a pack of dessicated coconut and a tin of golden syrup. You won’t use all of the coconut and golden syrup (unless you’re utterly mad and have a really sweet tooth), but you’re sure to want to make this pud again soon once you’ve tasted it.
Peel and core the apples and slice them into an oven proof dish in layers (I usually do two layers for this dish, but it’s entirely up to you and the shape of what you’re cooking in). Once you’ve covered the bottom of the dish with slices of apple, chuck on a handful of sultanas and then shake some dessicated coconut on top. Repeat this process (as many times as you like) and then top with an extra thick layer of dessicated coconut. Drizzle with golden syrup (I like to lay it on fairly thick), add a couple of knobs of butter if you’re not too worried about the fat content, cover with a lid (or tinfoil) and bake in the oven until the top is golden brown.
This recipe is easy enough for the kids to help out with and it’s sure to become a family favourite. It’s a really healthy way of eating fruit and the coconut has the added benefit of supporting connective tissue strength. The only unhealthy thing here is the golden syrup – but don’t worry, you don’t need to use too much of that and a little bit of what you fancy does you good.
Bread and Butter Pudding
You’ll need stale bread, butter, sultanas, sugar, one egg and half a pint of milk. Butter the bread and cut into squares, triangles (whatever looks best in your ovenproof dish). Line the ovenproof dish with a layer of buttered bread, then dot with sultanas – repeat this until the dish is full. Whisk the egg with a handful of sugar (white or brown), then add the milk and whisk again. Pour this mixture over the bread and butter then leave for a couple of hours for the bread to absorb the liquid. If you’re not too worried about weight, then you can sprinkle on some more sugar as it will give you a nice crunchy top once the pudding is cooked. I often sprinkle sesame seeds or flaked almonds on the top too for an added flavour. Cover with tinfoil or an ovenproof lid and pop it into the oven. Bake slowly for about 30 – 45 minutes – the pudding is ready when all the liquid has cooked and the pud has risen with a golden brown crust.
This is a great way of using stale bread, Chelsea buns, hot cross buns, baguette, etc. If you don’t like sultanas (or don’t have any), then using jam sandwiches works well in this recipe too. This really is a great recipe that you can adapt to suit your own taste. Let me know in the comments section how you’ve adapted this recipe to suit your family, I’d be really interested to see some different ideas on this one.