Bread Pudding
This is a steamed pudding based loosely on the style of bread puddings made in some parts of 18th Century England. In that vein, the instructions below are almost as vague.
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Grandma’s Dutch Honey Cake
Dutch Honey Cake
This cake was a staple when visited Grandma de Groot. A very simple cake, best eaten when cool, sliced and spread with butter.
Ingredients.
- 12 oz of Self Raising Flour
- 4 oz castor sugar
- 1 teaspoon Cinnamon powder (Dutch)
- 1 teaspoon ground Nutmeg (or Mace)
- 1 teaspoon ground Cloves
- 1 cup of milk
- 5 tablespoons of honey
- 1 teaspoon of butter
Method.
Pre-heat your oven to 175ºC (350ºF).
In a microwave proof dish, place the honey and butter, and gently warm enough to melt the butter. (Alternatively do in a saucepan on the stove).
Mix the dry ingredients thoroughly in a large mixing bowl.
Add the honey butter mix, and the milk and whisk well until combined.
Pour into a greased loaf pan and bake for 1 hour at 175ºC (350ºF).
Tip out and cool on a rack before serving.
Pork, apple and currant Pie
Last night I did a roast leg of pork and of course that meant we had quite a deal of leftover pork today (even after making individual pork and apple pies). So, still being in a pie mood (who isn’t?), I made a family sized pie for dinner.
