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. Fruit Cakes latest recipes

Fruity Jelly Cake Recipe with Berries

Cake ingredients:

  • 1 cup (125 g)all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup (100 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup (120 ml) milk
  • 2 tbsp. raspberry jam or jelly

Topping ingredients:

  • 1/4 cup (250 g) fresh raspberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tbsp. cornstarch


  1. Preheat oven to 350° F (180° C). Butter and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream the butter and sugar together until it becomes fluffy.
  4. Add the eggs, one at a time.
  5. Beating the composition well after each addition.
  6. Add the dry ingredients gradually into the butter mixture, while alternating with the milk.
  7. Beat until all of the ingredients are well combined.
  8. Pour batter into the pan and spread it evenly.
  9. Bake for approximately 30 minutes.
  10. Cool the cake in the pan and invert it onto a wire rack to allow it to cool completely.
  11. For the topping, mix together raspberries, sugar, and cornstarch in a medium saucepan.
  12. Cook over medium heat, but be careful to stir constantly until the mixture thickens and starts to boil.
  13. Remove from heat and stir in gelatin until dissolved.
  14. Set aside to cool completely.
  15. Assemble the cake: cut the cake horizontally into three equal layers.
  16. Spread raspberry mixture over one layer, top with the second layer, and repeat.
  17. Frost top and sides of cake with remaining raspberry mixture.
  18. Decorate the cake’s top and sides with raspberries.
4. Bread Pudding latest recipes

Lemon Bread with Poppy Seeds, Citrus Zest, and Frosting – Yellow Cake Recipe


Bread ingredients:

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • Zest of 2 lemons
  • 1/4 cup poppy seeds
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • Juice of 1 lemon

Frosting ingredients:

  • 3 tbsp. freshly squeezed lemon juice
  • 3 tbsp. milk
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 tbsp. cornstarch

Bread instructions:

  1. Preheat oven to 350° F (175° C), then butter and flour a 9×5 inch loaf pan.
  2. Whisk the flour, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  3. Whisk the poppy seeds and butter in a separate bowl.
  4. Add sugar to the butter mixture and beat until fluffy.
  5. Add eggs gradually, beating each one.
  6. Beat in the lemon juice.
  7. Add the dry ingredients to the wet ingredients and mix until combined.
  8. Scrape the batter into the prepared pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick inserted into the cake’s center comes out clean.
  10. Let the bread cool in the pan for 10 minutes.
  11. Move the bread to a wire rack and let it cool completely.

Frosting instructions:

  1. Whisk the lemon juice and milk in a small bowl. Set aside.
  2. Use a mixer to beat the butter until creamy.
  3. Add the sugar and cornstarch and beat until light and fluffy.
  4. Set speed to low and add the lemon juice mixture. Beat just until combined.
  5. Frost the bread after it cools.
3. Ice cream Cakes latest recipes

Kladdkaka (Swedish sticky chocolate cake)


  • 150g unsalted butter
  • 2 tbs instant coffee
  • 1 1/2 cups (330g) caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup (150g) plain flour, sifted
  • 1/4 cup (25g) Dutch cocoa, sifted
  • Double cream, to serve


  • 1 tbs instant coffee
  • 1/2 cup (110g) caster sugar


  1. Preheat oven to 180°C. Grease a 20cm springform cake pan and line the base and sides with baking paper.
  2. Place butter and instant coffee in a small saucepan over low heat, stirring until butter has melted and coffee has dissolved. Transfer to a medium bowl with the sugar, vanilla and eggs and whisk until well combined. Add flour and cocoa and mix until just combined. Pour into the prepared pan, smooth the top, and bake for 28-30 minutes or until the edges are set but the centre still feels soft (a skewer inserted in the middle should come out wet). Cool completely in the tin.
  3. To make the coffee syrup, place the coffee and sugar with 1 cup (250ml) water in a small saucepan over medium heat, stirring to dissolve the sugar. Simmer for 7-8 minutes until mixture has reduced slightly and is syrupy.
  4. Remove cake from pan and drizzle with coffee syrup. Serve with double cream.
2. Fruit Cakes latest recipes

Strawberry Poke Cake



  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups buttermilk, well shaken
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs, at room temperature, lightly beaten
  • One 3-ounce box strawberry gelatin

Sweetened berries

  • 2 pounds strawberries
  • 3 tablespoons sugar


  • 2 cups heavy cream, cold
  • 1 tablespoon sugar
  • 2 teaspoons pure vanilla extract


  1. For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  2. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  3. Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
  4. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
  5. Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  6. For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
  7. For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.
1. Birthday Cakes latest recipes

Strawberry Birthday Cake


Vanilla Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose soft-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 cup milk
  • 1 vanilla bean
  • Shortening

Strawberry Compote

  • 1 vanilla bean
  • 1 1/2 cups chopped fresh strawberries
  • 1/2 cup sugar
  • 1 tablespoon rum

5-Cup Cream Cheese Frosting

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 (16-oz.) packages powdered sugar
  • 2 teaspoons vanilla

Additional Ingredient

  • Garnish: fresh strawberry halves


  1. Preheat oven to 350°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed. Split vanilla bean lengthwise, and scrape out seeds. Stir seeds into batter; reserve bean for another use. Pour batter into 2 greased (with shortening) and floured 8-inch round cake pans with 2-inch sides.
  3. Bake at 350°F for 30 to 34 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  4. Make the Strawberry Compote: Split 1 vanilla bean lengthwise, and scrape out seeds. Stir together vanilla bean and seeds, 1 1/2 cups chopped fresh strawberries, and 1/2 cup sugar in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes or until strawberries are soft and mixture is slightly syrupy. Remove from heat; discard vanilla bean. Stir in 1 Tbsp. rum. Cool completely (about 30 min).
  5. Make the 5-Cup Cream Cheese Frosting: Beat 2 (8-oz.) packages softened cream cheese and 1/2 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 2 (16-oz.) packages powdered sugar, beating until fluffy. Stir in 2 tsp. vanilla extract.
  6. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate or serving platter. Spread with half of Strawberry Compote. Top with another cake layer; spread with about 3/4 cup Cream Cheese Frosting. Place another cake layer on top of frosting; spread with remaining compote. Top with remaining cake layer. Spread 1 1/4 cups frosting on top and sides of cake to create a thin coat of frosting. Chill cake 30 minutes. Spread top and sides of cake with remaining frosting. Store in refrigerator.
1. Birthday Cakes latest recipes

Lemon Cake with Lemon-Thyme Frosting


  • 2 (15¼-oz.) pkg. lemon cake mix (plus ingredients listed on box for preparing cake)
  • Baking spray with flour
  • 1/3 cup heavy whipping cream
  • ¼ ounce thyme sprigs (about 1 handful
  • 2 cups (1 lb.) unsalted butter
  • 1 (2-lb.) pkg. powdered sugar
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • Yellow food coloring gel
  • White sugar pearl sprinkles


  1. Preheat oven to 350°F. Prepare lemon cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.
  2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
  3. Heat cream in a small saucepan over medium until just simmering. Add thyme sprigs, pressing down using a spoon to submerge. Remove from heat; cover and let stand until cream has cooled, about 1 hour. Remove and discard sprigs. Set aside cream.
  4. Beat butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, lemon juice, and infused cream. Increase speed to medium-high, and beat until fluffy, about 3 minutes. (You will have about 7 cups frosting.)
  5. Measure 1¼ cups frosting into each of 2 small bowls. (Reserve remaining undyed frosting in mixer bowl.) Add 4 drops food coloring to 1 small bowl of frosting, and stir to combine. Add 2 drops food coloring to remaining small bowl of frosting; stir to combine. Spoon ⅔ cup each of dark yellow frosting, light yellow frosting, and undyed frosting into 3 separate piping bags. Snip a 1-inch tip off of each bag. Spoon remaining dark and light yellow frostings (about ½ cup each) and ½ cup undyed frosting into 3 separate piping bags fitted with different star tips (such as Wilton 21, 32, and 2D). Set aside all piping bags.
  6. Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread 1 cup undyed frosting in a smooth layer over the top. Repeat with remaining 2 cake layers and 2 cups of the undyed frosting. Using a bench scraper or a large offset spatula, spread remaining undyed frosting (about ⅓ cup) in a thin layer over sides of cake. Remove cake plate with cake from lazy Susan. Chill until frosting sets and firms up, about 30 minutes.
  7. Return cake plate with cake to lazy Susan. Using the dark yellow frosting in the piping bag with the snipped tip, start at the base of the cake, and turn cake while piping a straight line, creating a ring of frosting around the cake. Leaving space above the dark yellow line, repeat the piping process using light yellow frosting. Repeat with undyed frosting. (Alternatively, leave less space between the rings and repeat series of dark yellow, light yellow, and undyed lines to make more stripes.) Turn cake while dragging the straight edge of a bench scraper (or a large offset spatula) around side of cake (holding scraper at a 30-degree angle toward cake), smoothing and pressing the frosting lines together to create blended stripes of frosting around cake.
  8. Using the reserved dark yellow, light yellow, and undyed frosting in piping bags with star tips, pipe small rosettes and flowers on top of cake. Garnish with sugar pearl sprinkles.
1. Birthday Cakes latest recipes

Devil’s Food Cake with Salted Peanut Butter Frosting and Ganache


  • 1 (15¼-oz.) pkg. devil’s food cake mix (plus ingredients listed on box for preparing cake)
  • Baking spray with flour
  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 cups unsifted powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, divided
  • 1 cup semisweet chocolate chips
  • Chopped roasted salted peanuts


  1. Preheat oven to 350°F. Prepare devil’s food cake mix according to package directions. Divide batter evenly between 2 (9-inch) round cake pans coated with baking spray.
  2. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 22 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
  3. Beat softened butter and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, vanilla extract, and ¼cup of the cream. Beat on medium-high speed until fluffy, about 3 minutes. (You will have about 4 cups frosting.)
  4. Spread 1½ cups frosting in a smooth layer over top of 1 cake layer using a large offset spatula. Top with remaining cake layer, and spread 1½ cups frosting in a smooth layer over top, spreading some of the frosting on top layer in a thin layer around sides of whole cake. Chill until frosting has firmed and set, about 30 minutes. Spread remaining frosting (about 1 cup) over sides of whole cake, smoothing as you go.
  5. Microwave remaining ½ cup cream in a small microwavable bowl on HIGH until steaming, about 1 minute. Stir in chocolate chips until mixture is smooth. Cool 15 minutes.
  6. Slowly pour about half of the chocolate mixture over the top of the cake. Spoon more of the mixture around top edge, allowing it to drip down sides, and then spoon any remaining chocolate mixture onto center of cake. If needed, use the spoon to nudge the icing down the sides of the cake. Smooth the top with an offset spatula, and sprinkle with peanuts.