4. Bread Pudding latest recipes

Lemon Coconut Pudding Cups



  • 1/3 c. Cane Sugar
  • 3 tbsp. Cornstarch
  • 1 tbsp. Lemon Zest
  • 1/8 tsp. Unrefined Sea Salt
  • 1 can (13 1/2 Oz. Size) Full Fat Coconut Milk
  • 1/2 c. Heavy Cream
  • 3 Large Egg Yolks
  • 2 tbsp. Salted Butter
  • 1/2 tsp. Pure Vanilla Extract
  • 2 tbsp. Fresh Lemon Juice


  • 1/2 c. Heavy Cream
  • 1 tsp. Cane Sugar
  • 1/8 tsp. Vanilla Extract
  • 1/4 c. Shredded Desiccated Coconut
  • 1/2 tsp. Pure Maple Syrup


For the pudding:
In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.

Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.

For the topping:
Whip cream with sugar and vanilla until medium stiff peaks form.

In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.

When ready to serve, whisk lemon juice into pudding until completely incorporated. Spoon into individual serving dishes. Top with whipped cream and toasted coconut. Serve immediately.

Pudding recipe adapted from Martha Stewart.

Lemon and coconut is a flavor combination that I only recently discovered. For some reason, it never occurred to me to put them together. But when I was testing out this recipe, I was happy to find that those two ingredients play very well together!

4. Bread Pudding latest recipes

Self-saucing Jaffa pudding


  • 100g butter, melted, plus a little extra for the dish
  • 250g self-raising flour
  • 140g caster sugar
  • 50g cocoa
  • 1 tsp baking powder
  • zest and juice 1 orange
  • 3 eggs
  • 150ml milk
  • 100g orange milk chocolate or milk chocolate, broken into chunks
  • single cream or ice cream, to serve

For the sauce

  • 200g light muscovado sugar
  • 25g cocoa


  1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
  2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.
4. Bread Pudding latest recipes

Luscious lemon baked cheesecake


  • 225g digestive biscuits
  • 100g butter, melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs, plus 2 yolks
  • zest 3 lemons, juice of 1
  • 4 tbsp plain flour
  • 175g caster sugar

For the topping

  • ½ a 284ml pot soured cream
  • 3 tbsp lemon curd
  • handful raspberries, to serve (optional)


  1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
  2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
  3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
2. Donuts latest recipes

Salted Tahini Doughnuts


For the doughnuts

  • 12 large egg yolks (see headnote)
  • 1 cup granulated sugar
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 1/4 cups buttermilk
  • 3 1/2 cups flour, plus 1 cup for rolling and cutting
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baharat (spice blend; see headnote)
  • Canola or peanut oil, for frying

For the tahini glaze

  • 3 3/4 cups confectioners’ sugar
  • 1/2 cup tahini (see headnote)
  • 1/2 cup water
  • 1 tablespoon kosher salt
  • 1/2 cup roasted/toasted sesame seeds


  1. For the dough: Combine the egg yolks and sugar in the bowl of a stand mixer or use a handheld electric mixer; beat on low speed for about 3 minutes, until ribbons start to form in the mixture and the color lightens. Over the next 30 seconds, gradually add the melted/cooled butter in a steady stream.
  2. Add all the buttermilk at once, beating for about 5 seconds until just incorporated.
  3. Whisk together the 3 1/2 cups of flour, the salt, baking soda, baking powder and baharat in a mixing bowl, then add to the buttermilk mixture all at once. Beat on low speed for about 30 seconds, until incorporated. Stop to scrape down the sides of the bowl. Beat on medium-low speed for 20 to 30 seconds, until the dough looks smooth and starts to pull away from sides of the bowl.
  4. Prepare a counter work space by fastening a large piece of parchment paper with tape at the corners. Have the 1 cup of flour nearby to use as needed; use about 1/2 cup of it to flour the parchment paper.
  5. Scrape down the paddle attachment and turn all the dough out onto the floured paper. Dust the top of the dough with some of the remaining 1/2 cup of flour, sprinkling the edges as well. Flour your hands and a rolling pin — although you may not need the latter, because the dough is soft.
  6. Pat or roll out the dough into a 1/2-inch-thick rectangle, about 10 by 14 1/2 inches. Add more flour to prevent sticking, but remember to use a pastry brush to get clear away any excess flour on the dough and parchment. Unfasten the parchment from the counter, then slide it and the dough onto the back of a baking sheet. Freeze for up to 30 minutes so that the dough firms up.
  7. Flour the cutters. Cut a total of 14 to 18 doughnuts and as many doughnut holes as you can, rerolling the scraps as needed.
  8. Return the baking sheet with the shaped doughnuts to the freezer until ready to fry.
  9. (At this point, the frozen rings can be wrapped in plastic and stored in the freezer for up to 2 days. Let defrost slightly before frying.)
  10. When you’re ready to fry the doughnuts, heat 2 or 3 inches’ worth of the oil in a wide, heavy pot (preferably enameled cast-iron) over medium to medium-low heat, until the oil temperature reaches 375 degrees. Line a rimmed baking sheet with paper towels, then seat a wire rack over it.
  11. Use a spatula to transfer 4 of the dough rings to the oil. After about 90 seconds, the undersides will begin to brown; flip the doughnuts with a slotted spoon. Fry for another 60 to 90 seconds until golden brown and delightfully puffy. (Doughnut holes take 60 to 90 seconds and tend to flip themselves.) Use a slotted spoon to transfer the doughnuts to the wire rack to drain. Make sure the oil returns to 375 degrees before frying each subsequent batch.
  12. While the doughnuts cool for 20 minutes, make the glaze: Whisk together the confectioners’ sugar, tahini, water, salt and sesame seeds in a mixing bowl, until smooth.
  13. Dunk the doughnuts and holes in the glaze and return to the wire rack to set before serving.
2. Donuts latest recipes

Vanilla-Glazed Brioche Doughnuts


For the doughnuts

  • 227 grams whole milk (1 cup)
  • 21 grams (2 tablespoons plus 1 teaspoon) dried yeast, preferably
  • 21 grams warm water (105 degrees; 2 tablespoons plus 1/2 teaspoons)
  • 750 grams flour (5.5 cups plus 2 1/2 tablespoons), plus more for rolling
  • 113 grams granulated sugar (0.5 cups)
  • 14 grams kosher salt (2.5 teaspoons)
  • Scrapings of 1 vanilla bean (may substitute 1 1/2 teaspoons vanilla bean paste)
  • 3 large eggs plus 5 large egg yolks (about 240 grams total)
  • 285 grams unsalted butter (20.5 tablespoons), at room temperature
  • 2 quarts vegetable oil, for frying

For the glaze

  • About 5 cups confectioners’ sugar
  • 1/2 cup to 3/4 cup hot tap water
  • Generous 1/2 cup vanilla extract
  • 2 teaspoons kosher salt
  • Scrapings of 1 vanilla bean


  1. For the doughnuts: Warm the milk in a small saucepan over low heat, to 105 degrees. Remove from the heat. Sprinkle the yeast over the milk and add the water; let the mixture sit for about 15 minutes. It will thicken.
  2. Combine the flour, granulated sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast mixture, vanilla bean, eggs and egg yolks; beat on medium-low speed to form a shaggy mass with no visible dry ingredients.
  3. Add the butter in three additions, waiting until each one is well blended before adding the next. Beat until the dough looks somewhat smooth.
  4. Switch to a dough-hook attachment. Beat/knead on medium-low speed for 10 minutes; the dough should look smoother still, and most of it will gather around the dough hook. To see whether gluten has developed, take a golf ball-size piece of dough and stretch it gently between your thumbs and first two fingers on both hands. If it doesn’t break or tear and stretches enough to create a somewhat transparent swath of dough, it’s good to go. If not, beat for another 5 minutes.
  5. Grease a large bowl with cooking oil spray; scrape the dough into the bowl and cover with greased plastic wrap directly on the surface. Let sit for 30 minutes, then fold over to smooth the surface. Re-cover and refrigerate for 6 to 15 hours.
  6. Uncover and transfer the dough to a floured work surface. If you wish to make just one batch, divide the dough in half (best to weigh it) and place the rest in a freezer-safe gallon-size zip-top bag, sealing it as you press out any air. Freeze for up to 2 months.
  7. Flour the rolling pin. Press down the dough on the work surface and roll into rectangle that’s about 9 by 10 1/2 inches; the slab should be about 1/2-inch thick. Let it rest for 5 to 10 minutes.
  8. Meanwhile, cut thirteen or fourteen 4-inch square pieces of parchment paper, then grease their tops lightly with cooking oil spray and arrange them on two baking sheets.
  9. Use the 3-inch cutter or knife and ruler to cut 9 doughnuts, as close together as possible. Use the small cutter to cut out the doughnut holes. Place each doughnut on its own piece of parchment, and gather the holes on their own piece or two of parchment. Gather together the scraps and re-roll to a thickness of 3/4 inch (thicker than the first roll); cut 3 more doughnuts and corresponding holes, placing them on the papers and baking sheet like before.
  10. Cover with greased plastic wrap and let rise for at least 1 hour and up to 3 hours, in a draft-free spot; the doughnuts should almost double in height. (If the doughnuts rise in a turned-off oven that had been preheated to 170 degrees, they will rise faster.)
  11. Meanwhile, make the glaze: Combine the confectioners’ sugar, 1/2 cup of the hot water, the vanilla extract (yes, it really is that much!), salt and vanilla bean scrapings in the bowl of a stand mixer or handheld mixer; beat on medium speed until smooth, adding some or all of the remaining hot water, as needed, to form a thick glaze. Cover with plastic wrap until ready to use.
  12. Heat the oil in a wok over medium to medium-low heat (325 degrees).
  13. Working with two or three at a time, slide the doughnuts on their papers into the hot oil; use tongs to pluck out the papers, which should float free within seconds. Flip the doughnuts right away; then turn them a total of four times over a total of 4 minutes, until golden brown and puffed.
  14. Monitor the oil temperature and adjust the heat, as needed.
  15. Use a Chinese skimmer to transfer the doughnuts to a wire rack set over paper towels to cool for 5 or 10 minutes. When you’re done with half of them, toss them one at a time into the bowl of glaze, turning to coat all over. Place on a second wire rack, seated inside a rimmed baking sheet, until the glaze has set.
  16. Repeat to fry the remaining doughnuts and holes; glaze the rest of the batch the same way.
  17. Step 17SAVORY VARIATIONS: Instead of glazing the warm doughnuts or holes, dip them briefly in melted, unsalted butter then roll in grated Parmigiano-Reggiano cheese.
  18. Pinch scraps or extra dough into walnut-size balls; dunk them in a mixture of extra-virgin olive oil and fresh chopped herbs (such as rosemary and thyme), then pack them loosely together in a greased baking dish — like monkey bread. Drizzle more of the herbed olive oil on top and sprinkle with Parm. Let them proof/rise for 20 to 30 minutes, then bake at 350 degrees for about 45 minutes; they’re done when a tester inserted into the center comes out clean. Serve warm.
  19. Instead of coating the individual balls of dough in an herbed olive oil, bake them plain in a greased baking dish at 350 degrees for 25 minutes, then brush liberally with your favorite barbecue sauce. Continue to bake for another 20 minutes, until browned and cooked through (use the same tester method for doneness). Serve warm, with more barbecue sauce for dipping.