Jan 10 2013

Happy New Year (Helen)

Helen

Helen

 

Hello – Helen here. Kate is away with work over January/February so I will be running the site in the meantime.

Welcome back to Alpha Dog Food and Happy New Year to all our readers. I trust you had a great Christmas. Santa was certainly good to me ūüôā

Looking forward to the next month, we have new articles ranging from romantic restuarants to Asian recipes lined up for you Рand a new joiner from the USA to tell you about.

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It’s cold, windy and wet here in Ireland. We need you men cooking warming romantic meals for us girls. So come on and make a resolution to do more cooking for us in 2013.

All our best wishes for 2013.

Helen


Oct 22 2012

Brioche Pudding (Helen)

 

Did I mention that I adore puddings? Here’s one of my favourites and it’s very¬†simple to put together. It’s my take on the more traditional bread and butter pudding.

-o-oOo-o-

 

Ingredients

These measures are for two hungry people but you can probably stretch it to serve four (or have second helpings). If you can’t get hold of brioche, or a similar ‘cake style’ of bread,¬†find a good quality unsliced brown bread.

If you don’t know the conversions from grammes to ounces or millilitres to fluid ounces/pints have a look at the conversion tables on this blog (under ‘Links’).¬†

 

  • 5 large slices brioche (cut each slice¬†in half)
    50g butter (I prefer the salted variety)
    450ml milk (full fat, not that skimmy/skinny stuff)
    2 large eggs
    50g sultanas
    50g castor (caster) sugar
    1 teaspoon vanilla essence
    soft brown sugar (to sprinkle on top)

 

How To Cook It

Butter the brioche on both sides and place in a baking dish approximately 20cm (about 8 inches) in length. Sprinkle the sultanas over the bread as you lay it in (so some are on top and some underneath).

To make the ‘custard’ – beat the eggs in a jug (with a fork!)¬†then add the milk, castor sugar and vanilla essence and mix well. Slowly pour over the bread and¬†let it stand¬†for 20 minutes to allow the bread to absorb it.

Preheat your oven to 190c. Sprinkle the top generously with soft brown sugar and bake for 20 minutes or until the top is a golden brown and the custard is just set.

 

How To Serve It

In large portions ūüôā …..with ice cream or cream – it’s lovely with that thick clotted cream. Dress with a few uncooked sultanas¬†or lemon zest (finely grated lemon skin). I always think it’s best served cold (from the fridge cold, not room temperature)¬†or a little warm, rather than red hot.

 

Variations

Add a shot of alcohol! Tia Maria. Brandy. Cointreau. Any of those are yummy in this.

-o-oOo-o-

 

I hope you enjoy it as much as I do. Your lady will love it. Every woman loves this and chocolate! I may do a chocolate mousse recipe next if you like. Let me know. Leave a comment.

Love,

Helen