Some dessert aficionados (including moi) even look at the dessert section of a restaurant menu before choosing their main courses!
Dessert Bible is the latest release from Penguin, following the popular Muffin Bible, Cake Bible, Soup Bible and Lunchbox Bible.
Set in a colourful, appetising format, it inspires the reader to whip up perfect puddings, cakes, sorbets, crumbles and trifles for every occasion or just as a sweet treat.
Recipes range from classics, such as sticky date pudding and chocolate mousse to more exotic fare, including green tea ice cream and Thai banana and coconut pudding.
The recipe for bread pudding (page 37) took me right back to my schooldays when Mum used to cook up these treats for afternoon tea.
I was a lucky kid, I guess, because Mum whipped up cakes, cookies, doughnuts and custards, especially after Dad bought her a new oven.
After lunch I did my homework, then listened to the radio or played with my friend Jessie from next door, all the while wondering what Mum was going to make for afternoon tea.
Bread pudding was one of my favourites, all warm and squishy and sweet.
Pure comfort food, mmmm……..
So here’s to you, Mum, this recipe from the Dessert Bible is dedicated to you.
Bread Pudding
Serves 6
½ cup raisins
1 loaf stale sliced white bread
60g butter
1 cup white sugar
3 eggs, beaten
1 cup milk
1 cup cream
2 tsp vanilla extract
1 tsp ground cinnamon
icing sugar to serve
Soak raisins in a bowl of hot water for 20 minutes.
Preheat oven to 180 degrees C and grease a 1 litre casserole dish.
Butter bread slices on both sides. Toast on baking trays in the oven, until lightly browned on both sides.
Allow to cool, then cut into pieces.
Mix together sugar, eggs, milk, cream, vanilla and cinnamon.
Drain raisins.
Arrange toast pieces in the casserole dish. Add raisins and pour over egg mixture. Stir so that bread is coated with mixture.
Bake for 40 minutes. Serve hot, dusted with icing sugar.
