Well here we go! I’ve been saying for a while now I’m going to start sharing recipes on my blog! I’m a keen cook, baker and eater (as you’ll have probably picked up on if you follow me on the gram) and have dipped into the world of food blogging before when I shared recipes and stories of what I was eating while living in Italy on my Ambrosial Notebook blog (I’ll share a link at the end!)
So here’s my first real foodie post on this blog, and it’s dedicated to my favourite puddings.
If you ask me if I have a sweet tooth I’ll probably say no but this is a lie. I’m not one to snack on sweet things and happily will turn down a chocolate bar but live for post-meal puddings, sweet breakfast waffles and Nutella. These pudding recipes are the perfect combination of them and are recipes that me and my Momma make a lot. They never fail to satisfy and the leftovers are the best part! I swear you’ll love them a dangerous amount! (Sorry not sorry in advance if this post ruins anyone’s summer bodies).
Raspberry Waffle Pudding:
This recipe is to fill a large oven proof dish with pudding, enough to feed roughly 8 people. I usually half the recipe if feeding Max and I (there is leftovers but that’s a good thing).
2 Packets of Toasting Waffles (about 16 waffles), chopped into roughly 3cm square chunks
175g white chocolate, chopped into chunks, roughly 1cm squared
2 packets of frozen raspberries or 300g of fresh raspberries
60g Caster Sugar
1 tbsp Plain Four
550ml Creme Fraiche
1/2 tsp Vanilla Extract
Set oven to 200c (Gas mark 6)
Place half of the chopped waffles in the ovenproof dish, spreading evenly to cover the bottom. Sprinkle over half the white chocolate and half of the raspberries. Repeat the layers again and set the ovenproof dish to one side.
Measure the creme fraiche out in a large jug and whisk in the sugar, flour, eggs and vanilla until all combined.
If you are preparing the pudding well in advance of serving at this stage you can cover the oven proof dish and leave at room temperature and cover the custard mixture and leave to sit in the fridge.
40 minutes before serving pour the custard over the raspberry waffle mixture and leave to soak in for around 10 minutes before transferring to the oven and baking for 30 minutes. The pudding is ready when the custard is set. Serve with cream or ice-cream.
Nutella and Banana Croissant Pudding:
This recipe is currently in my story highlights on Instagram! (www.instagram.com/katiejade_natterfornowtblog)
It’s a recipe I worked on while I lived in Italy and Nutella and Croissants were very readily available. By the end of my year living there I was making it every Sunday and gaining weight at a very fast rate, I had to detox myself from it for a while once I got back.
If you’re not on insta or just fancy a written version of the recipe, here it is…
This recipe also fills a large ovenproof dish and is good for feeding a crowd, half the recipe if you’re not having a party!
12 Croissants (not fresh bakery ones, the slightly stale packaged ones work best)
A medium sized jar of Nutella
300ml Double Cream
400ml Whole Milk
75g Caster Sugar
Set Oven to 180c.
Half all of the croissants and spread the Nutella thickly on one side of all the halves. Arrange the croissants halves around the edge of the ovenproof dish (Nutella sides facing inwards) and then fill the middle with 2 rows of croissants with the Nutella sides all facing one way. Slice the 3 bananas and slide them between the croissants.
To make the custard measure the double cream and milk out into a large jug and whisk in the eggs, sugar and vanilla until combined. Like with the Raspberry waffle pudding at this stage you can set the pudding aside until later by covering of putting the custard in the fridge.
50 minutes before serving pour the custard over the croissants and leave to soak for 10 minutes baking baking for 40 minutes until the custard is set. Serve with cream or ice-cream.
….You should then maybe drink some green tea or go for a jog.