One could have believed spring had sprung this past week with day time temperatures in the low twenties. But I’m quite sure wintry weather will return before we can actually celebrate “it’s over”!
I can’t even begin to tell you how much I am looking forward to spring. There’s something not quite right about getting up in the dark and I feel sleep deprived even though I’ve been in bed for a good seven hours!
Showering is not pleasant either, well the actual shower is fine but coming out into the cold bathroom is awful. Then getting dressed is another nightmare with so many layers, and it takes much longer.
Roll on light warm mornings with the sun up and all those gorgeous summer dresses. I for one can’t wait!
An old favourite
Seeing as we are still in the winter months though I’ll share this delicious recipe with you which I came by from Miss Grace Country Food House, Bread Pudding with Rum Sauce. How I miss this beautiful restaurant with its gorgeous gardens, delicious food, great service, and wonderful birdlife. We enjoyed many relaxing hours here and there’s nothing quite like it in the South of Joburg.
Ingredients for the pudding
• Seven to eight cups torn or cubed French bread.
• Three quarter cup dark brown sugar.
• Three cups milk.
• Four tablespoons butter.
• One teaspoon cinnamon.
• One teaspoon vanilla.
• Two-thirds cup of raisins.
• Quarter of a cup of rum, divided.
• Four beaten eggs.
For the sauce
• Third of a cup thick fresh cream.
• One cup white sugar.
• Half a cup of butter.
Method
For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and two-and-a-half tablespoons of rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
Preheat oven to 200 degree Celcius. Add four beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 23 centimetre square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overbake or the bread pudding will become dry.
For the sauce, melt the thick cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallise. When sugar has dissolved, add one-and-half tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.
That’s it for this week. Shop till you drop!
Julie
