My 15 yr old boy baked this for d first time n i just had to share this.. 😆😅
Golden brown crispy on d outside..soft n creamy on d inside bread n butter pudding from my recipe book..Mary Berry's baking bible...well done boy.. 😆😆👋👋👋 And here sharing with u guys this #yummilicious recipe
My Mother's Bread n Butter pudding from Mary Berry baking bible.
250g sultanas or currants
75g caster sugar
Grated rind of 1 lemon
1/2 level tsp ground mixed spice
12 thin slices of white bread..crusts removed
3 large eggs
600 ml full fat milk
2 tbsp demerara sugar to sprinkle
Grease a 7x9 in deep ovenproof dish with a little of d melted butter. Mix d dried fruits, sugar, lemon rind n spice into a bowl n toss to mix well. Cut each bread slice into 3 strips.
Take enough bread strips to cover d base of d dish n dip one side of each strip in melted butter. Lay them in d prepared dish, buttered side down. Sprinkle with half d dried fruit mixture.
Lay d third n final layer of bread strips on top, buttered side up.
Beat together d eggs n milk n pour over d pudding. Sprinkle with demerara sugar, then leave to stand for about an hour.
Preheat oven to 180d c n bake for about 40 mins or until d top is golden brown n crisp n d pudding slightly puffed up.
Serve hot or cold..anyway u like it.. #recipeedafata#jemputmakan#baking#kongsiresepi#teabreak#breadandbutterpudding#breadandbutter#pudding#awakmakanape#baked#delicious#foodphotography#foodshot#foodmalaysia#dessert#foodstagram#foodpics#minumpetang#foodpornmalaysia#desserttime#malaysianfoodie#yummy
Bring café indulgence into the comfort of your own home. Our Spice Chai is a classic favourite inspired by the traditional flavours of Indian Chai.
Available in @Colessupermarkets, @Woolworths_au and independent supermarkets. #ArkadiaBeverages
Sheng pu'er harvested in 2015 from Mengku County, Lincang Prefecture, Yunnan Province, China. These were listed as being from old trees growing in BingDao Village, but my skeptical side tells me they're probably from regular trees growing somewhere near BingDao.
But that doesn't matter, because the price was right, and these are really cool. They cut fresh bamboo and load them up with tea. Then they put them in an oven, and while the bamboo heats up it releases its aromatic vapors which permeates the tea inside. After that they're roasted, and then cut into small sections.
The mao cha used is definitely top notch. Even before these open up the soup is syrupy and sweet - almost frustratingly sweet. There's not as much complexity as I expected, just sweet syrup, an indistinct fruitiness, and what I assume has to be fresh bamboo (I've never tasted or smelled fresh bamboo, but it reminds me of being a kid experimenting with the world and chewing on a freshly broken branch.) The aroma is nice too; it makes me imagine what it must be like trekking the deep jungles of Yunnan after the rain. Overall, an enjoyable, unique and interesting session.
Hello! ☺️ I’m aiming to make cosies in both sizes as much as possible, so as to cater for both the small and medium teapots. So one of these is now available in a medium 4-6 cup size. More colours on the way! ☺️👉 www.taffertydesigns.etsy.com or check out my eBay listings. Search for taffertydesignstd ☺️ If you don’t use either, DM/PM and we’ll arrange a direct PayPal invoice. ☺️ #teatime#flowers#taffertydesigns#afternoontea#teaaddict
I knew I wasn’t the kind of person to backpack across Southeast Asia in a pair of cargo pants so I planned my solo travel itinerary according to what I wanted to do. This involved having afternoon tea almost every day. This spread is from the Museum of Floral Culture in Bangkok, which was created by one of Thailand’s most celebrated florists Satul Intakul and celebrates the elaborate and exquisite art of flower design in Asia.