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John cooked Bread & Butter Pudding & Colleen cooked Oriental peaches with chicken
Bread & Butter Pudding PDF


50g unsalted butter
12 slices white bread
50g sultanas
4 eggs plus 4 egg yolks
175g caster sugar
300ml thin cream
300ml thickened cream
1 vanilla pod, split, seeds scraped
3 tbs thin-cut marmalade

1. Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.
2. Whisk together the eggs, egg yolks and caster sugar. Place both creams in a saucepan with the vanilla pod and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy.
3. Preheat the oven to 180°C.
4. Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.
5. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden
6. Heat the marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.
This recipe has been copied from TASTE.COM B&B Pudding

For more wonderful well tested recipes go to TASTE.com


Colleen has had this recipe for 40 years and it was a delight to eat and easy to make

Hot Oriental peaches with chicken PDF

1 large can sliced peaches
500g tin button mushrooms
2Kg chicken cut into serving size pieces & season with a mix of plain flour salt and pepper
1/2 cup of olive oil
1 green and 1 red capsicum chopped into 20mm squares
1 onion finely chopped
2 tablespoons soy sauce
2 Tablespoons brown vinegar
1 Tablespoon cornflour
2 Tablespoons water
1/3 Cup shredded blanched almonds
2 cups cooked brown rice to serve

1.Drain the liquid from the peaches and the mushrooms, but don't discard, we use it later.
2.Coat the chicken (as above) and brown on all sides in hot oil
3.Add the mushrooms and the capsicum
4.Combine the onion, soy sauce and vinegar, 1/2 cup of the drained peach syrup and the mushroom liquid and pour over the chicken mix
5.Cover and simmer for 40 minutes
6.Mix cornflour and water and mix into the chicken, stir well and simmer for an extra 5 minutes
7.Garnish with almonds