Eve's Pudding &
Bread and Butter Pudding

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            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A woman, her husband, and their three rambunctious young sons were in
their car waiting at a traffic light. The woman glanced over at the car
next to them, noticing a blissfully happy mother with her baby daughter.
Looking at her husband she said, "As soon as I lose my weight from the
last baby, I want to try for a daughter."

The husband reached up to the dash, grabbed an open box of snacks, and
said, "Here, have another cookie."

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            TODAY'S RECIPES
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The apples hiding beneath a layer of sponge cake are what gives
this dessert its name.

Eve's Pudding

1/4 lb (110 g) butter
1/2 cup (125 ml) sugar
2 eggs
The grated rind and juice of 1 lemon
1 cup (250 ml) self-rising flour
1/4 cup (60 ml) ground almonds
1 1/2 lbs (675 g) tart cooking apples, peeled, cored and thinly sliced
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) slivered almonds

Beat together the butter and sugar until the mixture is light and
fluffy. Beat in the eggs one at a time, incorporating the first
completely before adding the second. Fold in the lemon rind,
flour, and ground almonds. Combine the lemon juice, apples,
and brown sugar and place in a 9-inch (23 cm) baking dish. Top
with the batter and slivered almonds and bake in a preheated
350F (180C) oven until golden brown, 40 to 45 minutes.
Serves 4 to 6.

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Use any dried fruits such as raisins, currants, or chopped apricots
in this dish. Better yet, use a combination of dried fruits.

Bread and Butter Pudding

About 6 Tbs (90 ml) butter
8 slices white bread, crusts removed
1/2 cup (125 ml) chopped dried fruit of your choice
1/4 cup (60 ml) brown sugar
2 cups (500 ml) milk
3 eggs

Butter the bread and cut into triangles, squares, or fingers. Place half
the bread in a greased 1-quart (1 L) baking dish. Add the dried fruit
and half the brown sugar, and place the remaining bread on top. Whisk
together the milk and eggs and pour over the bread. Sprinkle with the
remaining sugar and let sit at room temperature for at least 30 minutes.
Bake in a preheated 325F (165C) oven until the top is golden brown and
crisp, 30 to 40 minutes. Serves 4 to 6.
Received on Fri Jun 22 07:45:14 2007