Hold onto your hats, cos this one is a goodie. In fact this dish of deliciousness is so good it’ll make you wish it was Easter all year round! Easter brings with it many a public holiday and many an opportunity for lavish brunching, lunching and general munching. This hot cross bun pudding is pretty much perfect for any and every occasion.
I do love a hot cross bun all year round. Toasted crisp and then slathered with some farm butter. Bliss. This hot cross bun pudding brings you all of those delicious spicy flavours but in the most comforting way. The vanilla and orange scented custard is rich and creamy and the tops of the buns get a wonderful crispy crust while their bottoms soak up all the custard and become gloriously pudding like.
I do not recommend making this while alone at home. It is dangerous. The husband nearly got home to an empty baking dish and a self loathing wife. But fortunately I somehow pulled it together and managed to share this with him and a neighbour who stuck their head in through the kitchen window.
Hot Cross Bun Pudding
- 6 hot cross buns
- 250ml cream
- 250ml full cream milk
- 3 large free-range eggs
- 60g sugar
- zest of 1 large orange
- 2 tsp vanilla paste
- 1 Tbsp Grand Marnier *optional
- Pinch of sea salt
- Softened butter for spreading
- Maple syrup
Preheat oven to 170 ̊C. Grease an ovenproof baking dish with softened butter.
Slice hot cross buns in half and butter the insides. Place the bottom half of the buns in the baking dish.
Whisk the cream, milk, eggs, sugar, vanilla, orange zest, Grand Marnier and salt together. Pour half of the mixture over the buns.
Top with the other half of the bun and finish with the remaining mixture. Bake in the oven for 45 minutes until the custard is set and the buns are golden brown.
Remove from the oven and brush the tops of the buns with maple syrup while still warm. Serve with whipped cream or ice cream and a glass of bubbles.
*Disclaimer: Delicious bubbles provided by the wonderful folks from Krone.
Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half or drawing a handmade card for your mom- that’s what Valentine’s Day is about for me.
These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker it’s really not a bad little investment. It also makes a mean batch of french toast!
Fluffy Vanilla Waffles
makes 3 large waffles
- 170g flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 25g sugar
- 1 large egg, separated
- 1/4 tsp cream of tartar
- 1 tsp vanilla paste
- 340ml milk, warm
- 75g melted butter
To serve: fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly
Heat your waffle iron according to manufacturers instructions.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.
Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.
Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.
Ladle the batter into the waffle iron and cook until golden brown and crisp.
Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.
*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.
The açaí palm provides two of my favourite things on earth, açai berries and hearts of palm. The açaí berry is jam packed with antioxidants, amino acids, vitamins and minerals. It’s also delicious. The first time the husband took me to Rio we went to a juice bar near the beach and he got me this massive dark purple açaí smoothie. It was incredibly beautiful and super scrumptious. The berry is quite tart but has chocolatey cocoa undertones which makes it a delicious addition to any smoothie or juice. It also has a magnificent colour.
I received the most beautiful glass bottle of milk from Consol last week. Not only do I just adore the nostalgia of milk in a glass bottle but the milk inside was the most delicious and creamy milk i’ve ever tasted. Thanks to the sexy Swiss cows from Deneys Swiss Dairy i’m ruined for all other milk. And let’s face it, milk just tastes better in a glass bottle. This awesome colab is getting people to focus on bringing back the pure things in life. This gorgeous glass bottle is pure packaging. It keeps the milk fresher for longer and with no nasty chemicals that could alter the taste of its contents. So chuck out those plastic cartons and decant your milk into a beautiful glass bottle. It’s better for you, it looks darn pretty and it feels like a treat!
Also- can we have a minute for these amazing strawberries I found at the market. They were almost too pretty to eat… almost. To give the different layers of the smoothie some slushie consistency I sliced and froze a bunch of strawberries and bananas. They also make fabulous sorbet in seconds if you blend them up with a splash of coconut milk. The chia seed layer is a yum and fun textural element but also super duper healthy. These babies are laden with B vitamins, thiamine, niacin, folate, calcium, iron, magnesium, manganese, phosphorus, and zinc. I mean. I’m feeling healthier just typing this!
Açaí Super Smoothie
makes 1 large smoothie
- 1 banana
- 125ml milk
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla powder
Slice banana thinly and freeze slices until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.
Chia seed layer
- 2 Tbsp chia seeds
- 1/2 tsp vanilla powder
- 125ml milk
Soak chia seeds in milk and vanilla until they become porridge like and reserve in the fridge.
- 7 strawberries
- 1 tsp honey
- 1 heaped Tbsp açaí powder
- 125ml milk
Slice strawberries thinly and freeze until hard. Remove from the freezer and place all ingredients in a blender or nutribullet. Blend until smooth and reserve layer in the freezer.
To assemble smoothie:
Mash some fresh strawberries at the bottom of the jar. Top with banana layer, chia seed layer and then açaí layer. Finally decorate with fresh fruit, toasted nuts and seeds.
Disclaimer: This post has been sponsored by the awesome folks at Consol Glass
This is not your average breakfast sandwich. This egg-in-a-hole grilled cheese is the ultimate crunchy, buttery, eggy, spicy, cheesy indulgence. Oh and there’s bacon so yeah… Bring it on.
The husband is always on Reddit and therefore constantly providing me with titbits of the latest news, a lot of useless information, funny cat pictures and cool food snaps. One of the food pics inspired him to demand a grilled cheese with an egg in the bread. You never have to ask me twice to put an egg on something but now an egg IN something seems way more exciting!
I’m fairly egg mad and so why not just double egg it and have yolks for days. Also seeing as we’re taking some bread out of the equation technically we can say this is low carb right? That’s how it works… i’m sure of it. (These jeans also definitely shrunk in the wash.)
The Tabasco spiked butter is a revelation. The yolks are very rich and the vinegar and chilli peppers cut through that richness adding a depth of flavour and some great heat. Go as wild as you like with the Tabasco. I even chucked some on top and sadly some in my eye. Preferably don’t do that. But do make this sandwich. It’s just all kinds of delicious.
egg-in-a-hole grilled cheese sandwich with Tabasco butter
makes 1 sandwich
- 2 thick slices of sourdough bread
- 50g butter, softened
- Original Red Tabasco
- 2 eggs
- 3-4 rashers of bacon, cooked to your level of crispiness
- grated cheddar cheese
- sea salt & black pepper
Preheat oven on the maximum grill setting.
Mix a few good shakes of Tabasco into the softened butter. Cut holes out of each slice of bread using a cookie cutter or a small glass. Spread each slice with a generous amount of Tabasco butter on both sides.
Using a large non-stick frying pan fry the bread until golden brown. Crack one egg into each hole and cook for about a minute until the egg white is slightly set underneath and you can gently turn the slices over with a fish slice or similar wide flat egg lifter. Cook for another minute or so (you really want to keep the yolks runny for maximum yumness) season the eggs and then top one slice with the grated cheese.
Place the cheesy slice under the hot grill to melt the cheese. Remove and top with bacon and the other slice of eggy bread.
Eat every last bite and pair with a cold beer or bubbles because you deserve it and it’s always five o’clock somewhere.
Disclaimer: This post has been sponsored by the awesome folks at Tabasco SA
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This fig jam is the most scrumptious jam I have ever made. The intense fig flavour is enhanced by subtle hints of honey and vanilla. It is a stunning jam destined for a beautiful piece of buttered toast. I also adore the texture of fig jam. I love the little seeds that gently pop in your mouth and the smooth and chunky aspect of the bits and bobs of fig. I cut the figs into quarters for this jam so I still end up with some big squishy pieces of fig at the end.
This jam is also a winner to cook other things with. Beautiful jammy tartlets, a filling for homemade crepes, a topping on a cheesecake or to stuff French toast with! As you have probably gathered figs are one of my favourite foodie indulgences. And when they’re in season and don’t break the bank I tend to go a bit wild. So I might have enough fig jam to feed a small army in my fridge. (That small army tends to be made up of soldiers that live in my husbands belly and march into the kitchen around midnight.)
Fig jam with vanilla & honey
- 1kg figs
- 300g sugar
- 100g unprocessed honey
- 1 lemon, zested & juiced
- 1 vanilla pod, scraped or 1 tsp ground vanilla powder
Wash the figs and trim their tops off. Cut into quarters and place in a large bowl.
Add the sugar, honey, lemon zest, lemon juice and vanilla to the bowl. If using a vanilla pod add the scraped seeds as well as the pod to the bowl. Stir everything well and leave to sit for one hour.
Scrape the ingredients into a pot and bring everything to the boil. Turn the heat down and simmer for 45 minutes.
Pour jam into jars and pop in the fridge. The jam will keep for a few weeks if not canned properly. If you’d like to preserve the jam properly follow these easy steps.
If you have no panettone left over, well done. I’m impressed. Now go out and buy another one because this is so worth it!
This sweet Italian bread is texturally a dream for french toast. It’s very absorbent and already packed with buttery flavour and jewels of candied citrus and raisins. It’s a wee bit fragile so don’t get distracted by making mimosas and leave it soaking for too long. Serve it with your choice of fruit, maple syrup, honey, thick cream or even a dollop of greek yoghurt. I had mine straight out of the pan with a drizzle of maple syrup and it was blissful.
*A little tip: If you are making this for your family you obviously want to serve everyone at the same time with glorious piping hot french toast. This can be a painful mess with four frying pans on the go. For the sake of pictures I fried some slices as you’ll see here. For my family- I soaked the rest of the panettone in the egg mixture and then placed the slices on a baking sheet lined with baking paper. I baked the french toast in the oven at 180˚C until done. It was beautifully golden and had a slight crunch on top. Everyone was served at once and tummies were very happy.
Panettone French Toast
serves 4 hungry humans
- 4 rounds of panettone, sliced in half
- 6 eggs
- 150ml pouring cream
- 150ml full cream milk
- 2 Tbsp caster sugar
- pinch of sea salt flakes
- 2 tsp vanilla extract
- 1 tsp cinnamon
- fruit of choice
- butter, for frying
To serve: thick cream, maple syrup, honey or berry coulis
Slice the panettone and set aside.
Whisk the eggs, cream, milk, sugar, salt, vanilla and cinnamon is a mixing bowl large enough to soak the panettone slices in.
Soak panettone slices in the egg mixture. Fry the slices in a non-stick pan on medium heat with a blob of simmering butter. Flip the slices very gently to get them golden on both sides and cooked through in the centre.
Serve with your choice of fruit, maple syrup or cream. I blitzed a handful of fresh raspberries and fresh strawberries in a Nutribullet with 1 tsp icing sugar and the juice of half a lemon to create a very fresh and vibrant coulis.