Who Needs A Cape? recently celebrated our 8-year blogiversary! YES, 8 years since we published our very first post! It doesnt seem possible! When I think back to all of the recipes weve shared over the years, some of my very favorites involve fall flavors. Ill save you the time and list a bunch of them towards the end of this post, be sure to check them out.
Today Im sharing with you a very versatile Slow Cooker Pumpkin Bread Pudding. Bread pudding isnt one of my normal go-to desserts, but when you factor in pumpkin and fall spices, you cant go wrong.
What ingredients do you need to make slow cooker pumpkin bread pudding?
Cook on high in the slow cooker for approximately 1-1 hours, then turn the heat to low, and finish cooking, for about 2-3 hours, or until a knife inserted in the middle comes out clean. Allow to cool prior to serving.
This must be stirred the whole time its cooking, or it will stick in the bottom of the pan. Continue to stir until the mixture begins to thicken. When it starts to thicken, keep stirring and cooking for about 5 minutes, then turn off the heat, remove the saucepan, and stir in the maple syrup.
If you serve this right away, it will stay the same consistency. f you serve at a later time, the sauce may thicken until it resembles thick cold gravy, but dont worry. imply put the pan back on low heat, and stir in an additional Tablespoon of butter, and several drops of milk, and stir. he sauce will begin to thin. Just keep adding a few drops of milk at a time until you get it to the consistency you prefer.
A slow cooker bread butter pudding with marmalade takes just 2 hours to cook. This bread and butter pudding recipe serves 2-3 portions, although thats a question of how hungry you are. I used it as two hearty portions. I am cooking for one, so use a 3. litre slow cooker – and I have accumulated a variety of dishes that fit inside my slow cooker, so I can cook smaller portions.
This slow cooker bread butter pudding had marmalade added and was cooked in a tin foil takeaway style case inside the ceramic pot. The bonus is its cost under 60p to make, cheaper and better than buying a frozen packet from the supermarket at £2 or more!
Ingredients for bread butter pudding with marmalade:
Serve with custard. Instant custard powder works well if youre just cooking one portion as you can spoon out just how much you want to use without having any leftovers that need using up. Packet instant custard mix lasts months/years in the cupboard.
How much does bread butter pudding weigh?:
You can freeze this bread and butter pudding before you cook it, or after its been cooked. If you freeze it before cooking then defrost it in the fridge overnight and cook in the slow cooker for 2 hours on the day. You can cook it from frozen, itll just take longer, possibly 3-3. hours, so its easier to defrost it if you can.
Use the recipe as a guide; dont follow it slavishly. Any dried fruit will do, and obviously the amounts you use will depend on how big a pudding you want. It is almost impossible to make this wrong – it will either be really good or excellent!
Grease the inside of the slow cooker well with the butter, slice up the bread, and butter on one side of each piece. Line the slow cooker with one layer. Sprinkle the dried fruit and some brown sugar on it, then add another layer of butter bread followed by the fruit and brown sugar and repeat until you have enough.
Last evening Allan and I were talking about everything we need to do before we leave here in just over two months to relocate to Southern Ontario, where we plan on settling. Allan is taking on the contacting of realtors and finding temporary accomodation, and I am looking after all the packing and sorting out of what we are leaving. CUPBOWERS eta goizean pasatzea erabaki nuen goizean, zer daukagun eta nola erabili hurrengo zortzi aste eta erdi baino gehiago. Idazki krema astunaren bi latak, eta errezeta hau burura etorri zen.
ogi eta gurina-esnetan hazi nintzen eta ez naiz errezeta honen zalea. Ogiaren arrazoiak arrautzak ez zitzaizkidan ondo, adibotzat, nahiago dut astunagoa. Agian arrautza gutxiago, esne gutxiago eta 2 ogia gehiago? Eta espezie gehiago behar zituen. Ez nuke berriro egingo, nire familiak ez zuen amaitu. Nahiz eta urdinak gehitzeak ez du guretzat trukatu.
azken gauean egosi nire 1. litro SC-n, arroz-esnea egosi zuen aurretik , oso handia izan da. BB pudding, te eskuoihaletarako, te eskuoihaletarako jarraibideak jarraitu zituen, ontzia, behealdea eta alboetan erretzen zen, gainontzekoak ederki dositu egingo lirateke, erretzea geldiarazteko papera erabiltzen banu. 90 minutu igaro ondoren erre egin zen 2 orduz
kuboetan mozten nituen frantziar ogi zaharra erabili nuen. Ogia konbinatu arrautzak, esnea, krema, espeziak eta bainila nahasketa batekin. Ondoren, txokolate patata zuriak, pezak eta mahaspasak ontzira gehitu nituen. Ogi-esnea txikian labean egin nuen hiru orduz eta azken emaitza ez zen ezer zerutarik izan.
sukaldari motela lanera egokitu diren Mary Berry errezeta gehiago lortzeko. Gustatuko litzaizuke: Mary Berry Oilasko kazola sukalde motel batean. Sukalde motela behi-gisatua Mary Berry Errezeta batean oinarrituta. Mary Berrys gazta eta belar ogia. Mary Berry Magic Limoi Pudding motela. Mary Berrys Brioche erroiluak sukalde geldoan egina.
