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Saturday, August 13, 2011

Proof of the Pudding.....is in "Polishing" it off

Being as Indian as i am, my sweet taste buds are slightly stronger than the others. Sometimes they even start demanding dessert out of the blue, like they have taken over my brain. I feel like a two year old (if not any thing less than that) and fuss for dessert.

Its cloudy, misty, and rather laid back. The sunlight is on even close. What calls me, is my kitchen... a few slices of bread... some milk... sugar... eggs ....and nuts ....you guessed rite... Bread and Butter pudding. Smothering my senses, the bread and butter pudding comes out of my oven. I have been making this for ages and probably been doing this the very same way. The almost blistering hot and gooey mass of pure heavenly bliss transports me to childhood days. The excitement in my hear fills me with joy. Somehow even the best muille fuille may not do to me what a very humble bread pudding does.

Dessert is one course of the meal, that i feel, one should begin the meal with. With all your senses open and ready to accept the brand new flavors of the food. As I sit on by my window and take the first few bites of this rather humble elixir, life just seems happier again. A whirlwind of love just rushes through my mouth and reminds me how simplicity can sometimes be way more lovable than exotic. Food to me is as important as love.

Most people normally flavor their bread and butter puddings with vanilla extract .... i somehow feel that its splendor lies without any artificially flavored things. in my recipe i like to add a hint of either mace or nutmeg... it not only camouflages the eggy taste , but also removes the strong milky overtones. This humble goodness' recipe was given to me by a teacher...


Milk 2 cups
eggs 2 nos
bread 12 slices
butter 50g
sugar 3/4 cup
mace powder 1/2 tsp
chopped almonds 1/2 cup
raisins 1/2 cup
chocolate chips 1/2 cup

for the glaze

orange marmalade 2 tbsp
water 1/2 cup

  • apply butter on bread and cut int small pieces ...
  • whisk eggs and milk and sugar till suagr dissolves
  • add the mace powder layer the pudding with bread pieces, almond , raisins and choclolate chips
  • pour in the milk mixture and bake covered at 200 degrees celcius for 20 misn then open at 150 degrees for 10 mins
  • in a pan melt the marmalade with water to form a syrup
  • gently spoon all over the pudding once out of the oven
  • just wait for the syrup to get absorbed
  • DIG IN

CAUTION : this recipe is the true addiction .... every spoon will swoon your senses.....


  1. This is such a lovely heartwarming post. Reminds me of all the bread puddings my dadi used to make back when I was a scrawny little pigtailed girl. :)

  2. I am totally going to add you to my list of loves. Just polished off some I made a while back, reading this recipe and I know about the addiction bit. Agh, you horrible man, I adore you!