Grandad’s Bread Pudding

My Grandad could cook, this was quite an achievement for a man born in 1914, it wasn’t usual. However, Grandad was a widower for a long time so that might explain it. I always thought that he learnt to cook in the army during the war although Grandad did not talk much about the war and until my parent gets her act together and requests his army records then it will remain shrouded in mystery.

What isn’t shrouded in mystery is Grandad’s bread pudding. He made the best bread pudding ever. Bread Pudding is different things in different countries, the stuff that Grandad made was stodgy comforting and full of spice, with a crisp sugary top. Some people eat it with custard but I like it best cold with a cup of tea or coffee.

When he was in hospital and sick, I asked him if he could give me the recipe. He laughed quite a lot about that, he didn’t have a recipe, although if he had written it down, I doubt that I would have been able to read his left handed scrawl (something I share!). Eventually I found a recipe in Delia Smith’s Complete Cookery Course for Old Fashioned Bread Pudding and showed it to Grandad, who made some adjustments (mostly in putting more spice in it) and this is how I always make it now. You can use brown or white bread and you can use any type you like, although in this recipe I have only ever used the sliced white mass produced stuff.

What

8oz (225g) bread, with the crusts cut off

10fl oz (275ml) milk

2oz (50g) butter, melted

3oz (75g) sugar and a couple of tablespoons for scattering over the top (any type you like, I use unrefined caster sugar in most things)

1 jar mixed spice (38g)

1 egg, beaten

6oz (175g) dried mixed fruit (currant, raisins, sultanas, candied peel)

How

Pre heat oven to 180°C (Gas Mark 4, 350°F)

Break up bread into small pieces, place in bowl and cover with the milk.

Mix it a bit and put it to one side for 15-20 minutes.

After 15-20 minutes, give the bread and milk a really good mix so the bread is more like a paste.

Add the egg, butter, spice, sugar and dried fruit and combine.

Put the mixture into a 20cm x 20cm (8×8 inches) pan and cover with sugar.

Bake in the oven for an hour and 15 minutes.

Leave to cool and eat cold with a cup of tea!

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Things

Chelsea are in the Champions League Final….6th in the Premiership but in the CL Final..come on you blues…

Today marks 14 years since my Grandad died. Grandad was 83 when he died, he lived a good life and died at peace and certain of a life everlasting but I do miss him sometimes and now is one of those times..

I went for a run this week and for the first time in about a year my knees didn’t hurt. If that isn’t the best reason for doing the exercises the physio gave me, I don’t know what is..

In three weeks time, I will be on holiday, yay…

Amble

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Successful Saturday

Today, I’ve…

….sent a parcel

….received a parcel

….chatted to my brother

….caught up with Sarah and seen her and Justin’s lovely new house

….been to the theatre (Chalet Lines at the Bush Theatre)

….drunk champagne (I’ve been doing so well with the not drinking too!)

….helped Ma buy two new dresses

….sat on a bus and written this

Feels like it’s been action packed

20120421-195959.jpg

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Friday Night Cocktail

I haven’t had a drink since Easter, this will be the last alcoholic Friday Night Cocktail until May. I do have some interesting things to drink that aren’t alcoholic coming up though!

So this doesn’t have a name, involves Kamm and Sons and isn’t going to work for everyone. Why, because it’s not very balanced, it’s dry, sharp and a little bitter, that’s cause there’s nothing sweet in it. I happened to want that when I made it, but I reckon that most people would like something with a little bit more sweetness and if that’s the case for you, add half an ounce of sugar syrup or play around with it. (If you do, please let me know)

What

1oz Kamm and Sons

1.5oz gin

1oz grapefruit juice

dash bitters (I used the LCC bitters here)

How

Pour the ingredients into a shaker, add ice, shake. Strain into a chilled cocktail glass

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Chilli Jam

Tonight I made Nigella Lawson’s Chilli Jam, again.

I have made this jam several times since Christmas (the picture isn’t great but the jam is!). It’s all Max’s fault, she was at mine going through Nigella Christmas and finding things she wanted to make and give away for Christmas, so we made the jam and gave a fair amount of it away. By then though I was addicted and there is always a jar of this in my fridge (where I keep all opened jam…no I don’t know why, ask the Parent, it’s what she does!).

Anyway, I urge you to try this, it’s fab. It has 4 ingredients, is really simple to make and great with cheese and with meat, I suspect it would be fabulous in a chicken or bacon sandwich.

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Malted Milk Cookies

I did Grace cafe on Saturday. Cafe is fairly straightforward and I decided to go for bread, cheese and chilli jam. The point is to have conversation not gourmet food.

However, I really felt the need to add something sweet.  I am after all the person who once just did cake and lots of it for Cafe (the theme of the service was gift) I think that was about the time, I did a station about gift where everyone got a box of cookies (the idea being that you’ve been given this gift from God and it’s entirely up to you what you do with it.  It made perfect sense at the time!

Anyway, in the summer I bought some malted milk powder for a malt chocolate cake recipe that I ended up not making and this recipe seemed a good way of using it.

The cookies are flat (they are supposed to be!) and chewy and crispy. They are very sweet and I couldn’t eat too many at once but I can see that they would make a fantastic ice cream sandwich. You need to leave them on the baking tray for a bit after they come out of the oven to harden. The only major changes I made to the recipe were due to lack of soft butter so I used melted butter and I didn’t have enough milk chocolate chips so I used what I had and made up the difference with the half white/half semi sweet ones that the lovely Max brought me back from the US.

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Saturday walk

Ma and I are trying to fit a longish walk in once a week (weather and her sore feet permitting). This week, we walked along the river from Kingston to Richmond, 8.55K, not quite last weeks 12k last week but still pretty good.

Mural in Kingston

Lone Iris

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Sunday Music

The Fratellis – Chelsea Dagger

‘Cause it’s a good running song and I’ve heard it quite a bit this week.

 

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The Owl and the Pussycat

I was reading a blog (offallygood) about scallops and in the post Hannah mentions The Walrus and the Carpenter. Which made me think about my dad. Noel had a thing about nonsense poetry, actually he just had a thing about words, partly I think because he couldn’t read properly. I’m pretty sure that he had dyslexia but whether he did or not, he struggled to read.

He recited though and he used to recite The Owl and the Pussycat with particular emphasis on ‘the ring at the end of his nose, his nose, with a ring at the end of his nose’. I can hear and see him doing it now. (In fact we all love words and we lived through Ben reciting this little ditty for ages after he read Fantastic Mr Fox, I still know it off by heart now…Boggis and Bunce and Bean/One fat, one short, one lean/These horrible crooks/So different in looks/Were nonetheless equally mean)

When Dad died, for me (and for Ma, I think) there was a sense of relief. He was hard on the people who loved him and when he died, I could explaining our relationship, why I called him Noel, how I couldn’t be around him too much and so on… I stopped being judged for not being a ‘good daughter’, there was no longer any to defend myself from people who thought that because he was my father I should put up with the drinking and his bad behaviour. No one said, “He’s your Dad and you shouldn’t treat your Dad like that” with no understanding of how hard it was to be his daughter.

Despite that, when I see Oli, I wish Dad was here to see him.  To see the amazing boy that Ben and Lu made, I know that Oli would have been loved him, would have been fascinated by Dad’s big ginger beard and I know that Dad at some point would have ‘read’ him The Owl and the Pussycat because he loved it and he made it special and silly.

The Owl and the Pussycat went to sea

In a beautiful pea-green boat,

They took some honey, and plenty of money,

Wrapped up in a five pound note.

The Owl looked up to the stars above,

And sang to a small guitar,

“O lovely Pussy! O Pussy, my love,

What a beautiful Pussy you are, you are, you are,

What a beautiful Pussy you are.”

Pussy said to the Owl “You elegant fowl,

How charmingly sweet you sing.

O let us be married, too long we have tarried;

But what shall we do for a ring?”

They sailed away, for a year and a day,

To the land where the Bong-tree grows,

And there in a wood a Piggy-wig stood

With a ring at the end of his nose, his nose, his nose,

With a ring at the end of his nose.

“Dear Pig, are you willing to sell for one shilling your ring?”

Said the Piggy, “I will”

So they took it away, and were married next day

By the Turkey who lives on the hill.

They dined on mince, and slices of quince,

Which they ate with a runcible spoon.

And hand in hand, on the edge of the sand.

They danced by the light of the moon, the moon, the moon,

They danced by the light of the moon.


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Friday Night Cocktail

The Green-ish Deacon

This was one of The Cocktail Geek’s drinks of the week, it was the creation of Jim Meehan and is featured in his “PDT Cocktail Book” (which I haven’t read).  It involves absinthe and I don’t have any of that so I didn’t to make it.

Then I got to thinking, what about Pernod, it’s been used in other things as an absinthe substitute, ok it’s not a perfect replacement but why not.

That’s why it’s green-ish..

1.5oz Plymouth gin
1oz grapefruit juice
0.75oz Plymouth sloe gin

Shake and pour into a chilled Pernod rinsed glass.

 

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