Bread and Butter Pudding

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Bread and Butter Pudding is my ultimate comfort food. This recipe serves two people (or just me when I’m being greedy).

4 slices of bread with the crusts cut off, buttered and slathered in jam. (Isn’t slathered a great word? It goes particularly well with jam).

2 eggs

3/4 Cup milk

1 teaspoon vanilla extract

1/4 Cup white sugar

Line a small loaf tin with baking paper and place two of the buttered and jammed pieces of bread in the bottom.

Whisk the eggs, milk, sugar and vanilla together really well, until there are no streaks of yolk showing. Pour some over the bread in the bottom of the tin, then place the other two pieces of bread on top.

Pour the rest of the egg mixture in, then bake at 180 degrees Celsius for about 30 minutes.

 

 

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The Otway Fly

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He Who Eats All of Our Leftovers, Miss S, a friend of Miss S’s and I recently went on an adventure, to the Otway Fly in the Otway Ranges of Victoria, where we walked The Treetop Walk through the rainforest. We had a gorgeously sunny day for our visit.

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The walk started off as a gentle ramble down a path, with warnings here and there to watch out for snakes. We didn’t see any snakes, but that was fine. We were more than happy to see rosellas and moss and fungus and unfurling fern fronds, (try saying that five times quickly).

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After travelling downhill for about a kilometre, we came to the start of the 600 metre steel elevated walkways, which lead to the spiral tower.

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The tower is quite high and moves a little. While we were up the tower several other visitors became uncomfortable with the height and movement and had to return to lower ground, but for those who enjoy a bird’s eye view, the outlook over the trees is spectacular. The part of the walk which cantilevers out from the tower over a creek is especially beautiful. As an aside, an information plate told us that the cantilever section can hold the weight of 14 elephants, although none of us could figure out how we could have got an elephant there to test the claim.

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The walk eventually led down to the creek, and the rainforest floor was a completely different environment to the canopy, and probably fifteen degrees cooler than up in the tree tops.

We ate at the Black Snail Café when we returned from our walk and were happily surprised by the cost and quality of our meal.

The drive through the Otways was beautiful too, although to go on to the coast was a more difficult drive, another hour of almost single lane roadway with a great many hairpin bends. Luckily for us we didn’t come across any logging trucks on this part of the road.

 

Chocolate Mousse

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Hooray! Miss S is doing cooking classes at school! To date, He Who Eats All of Our Leftovers and I have taste-tested cupcakes, muesli bars, chocolate brownies, lemon slice and best of all, this chocolate mousse. (I feel confident that when Miss S goes out into the big wide world that she will be able to make afternoon teas and desserts, at any rate).

My previous go-to recipe for Chocolate Mousse was the Australian Women’s Weekly Chocolate Mousse, which is good, but Miss S’s Chocolate Mousse is better.

300gm dark chocolate, chopped (I used Cadbury Baking Milk Chocolate and had no complaints)

3 eggs

1/4 Cup caster sugar

1 tablespoon cocoa

300ml thickened cream, whipped

Place the chocolate in a saucepan over another pan filled with simmering water and stir until melted. Set the chocolate aside to cool.

Beat the eggs and caster sugar until thick and frothy. Fold in the cooled chocolate and cocoa.

Fold in the whipped cream. Refrigerate for approximately an hour.

 

Crunchie Ice Cream Slice

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This is my sister E’s recipe.

I went to the supermarket this morning to buy the ingredients for the slice, gave the recipe to someone I knew at the supermarket, then came home and made it. Yum.

I believe this recipe is supposed to serve about 12 people, but the three of us polished this off in two sittings.

1/2 packet Malt biscuits
300gm thickened cream
200gm sweetened condensed milk
100gm of crunched up Crunchies (don’t use cheap chocolate honeycomb, as the chocolate has a waxy texture when it is frozen).

Line a slice tray with biscuits.

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Whip the cream, then beat in the sweetened condensed milk.

Crunch up the chocolate honeycomb. I put them inside three plastic bags, then wrapped them in newspaper, then whacked the honeycomb with the rolling pin, (this is very satisfying).

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Mix the honeycomb (except for a couple of tablespoons) into the cream mixture and spread over the biscuits. Top with the remaining honeycomb and refrigerate.

I’ve promised Miss S that next time we will make this with Peppermint Aero chocolate, and the time after that with Maltesers. I’m even planning a Christmas Rocky Road version with glace cherries, flaked chocolate and marshmallows.

 

Early Falcon Nationals 2015

 

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I promised He Who Eats All of Our Leftovers a while ago that I would go with him to the Early Falcon Nationals 2015 at Nagambie, in central Victoria. They are held every two years in a different location each time, and he hadn’t been before, so it meant a lot to him.

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A few days before the Nationals, I realised the Cake, Bake and Sweets Show was on in Melbourne the same weekend, and I really, really wanted to go. My favourite television bakers were conducting classes, there were going to be stalls where you could buy utensils, ingredients, Thermomix (I’ve heard the world is divided into people who own a Thermomix and people who don’t), and, stalls where you can buy cakes, biscuits, tarts, pies and sweets.

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But a promise is a promise. I’ve promised myself that next year I’m going to the Cake, Bake and Sweets Show.

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There were about 180 entrants at the Early Falcon Nationals.

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The cars on display were from 1960 to 1966, the XK to the XP, mostly Australian models but a few American models.

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He Who Eats All of Our Leftovers enjoyed the day and I don’t think he had any idea of how close he came to attending alone.

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