Readers will remember my mention of Jonathan Phang’s epic bread and butter pudding bake-off on his show Gourmet Express that inspired the baking of our sultana bread pudding. Ever since I read Agatha Christie’s Murder on the Orient Express, I have been entranced by the old world glamour of long-distance train travel to exotic destinations (minus the murder, of course!). So when I stumbled across the first episode of the series featuring the Venice-Simplon Orient Express, I was immediately hooked – the behind the scenes look at luxurious, iconic trains, fabulous food and the effervescent humour and enthusiasm of Jonathan Phang made it a must-watch for the next five weeks.
So you can imagine my surprise and excitement when Jonathan himself commented on my post, with an offer to send over his revised bread and butter pudding recipe! The pudding he made during the bake-off looked incredible, so on receiving his new recipe, my sister and I were eager to try it out. Thanks very much for sharing Jonathan – I hope we did your recipe justice!
Jonathan Phang’s Bread and Butter Pudding
One of my mum’s go-to desserts when we were growing up was apple and rhubarb crumble. She would make this quite regularly during winter, and the crunchy crumble topping combined with the simultaneously sweet and tart filling, served with a dollop of double cream, is still one of my favourite bakes. With the days in Sydney getting shorter and colder, it was time for Mum to bring out the baking mitts (and a taste.com.au recipe) and show us how it’s done:
Mum’s Apple and Rhubarb Crumble
I first learned of alfajores on the Fearless Kitchen blog. I was intrigued by this Argentine version of melting moments, with a rich dulce de leche filling sandwiched between buttery biscuits. I love dulce de leche, so of course I had to try making these! Coincidentally, a week later, Donna Hay published a recipe for alfajores, which I tested out today.
In deciding what to bake this weekend, our main consideration was that the finished product be soft, as my sister had just gotten braces put on her teeth. Fortunately, earlier in the week, we had been watching an episode of the highly entertaining Jonathan Phang’s Gourmet Express, and on one of his train stops, he embarked on a bread and butter pudding bake-off with a Michelin-starred chef. Inspiration struck and we came across a sultana bread pudding recipe in my Margaret Fulton Baking cookbook. We’ve adapted it slightly, but it still came out golden and delicious.
Sultana Bread Pudding
Before Brangelina, TomKat and Bennifer, the only celebrity couple that mattered was Banoffee – that classic combination of banana and toffee. The subtle flavour and texture of the banana is a perfect foil to the sticky, indulgent caramel and, combined with a biscuit crumb crust and fluffy whipped cream topping, make one of the greatest desserts of all time.
I love poached eggs. I love them particularly when they have a gooey, runny centre that can be mopped up with pieces of toast and rashers of bacon. However, whenever I contemplated making them for myself at home, I was always put off by what seemed an excessively complicated procedure involving whirlpools or swirling vortexes of water. That was until I came across Masterchef Australia: The Cookbook (Volume 1), which had a poached egg recipe that seemed relatively simple and straightforward. My sister and I first tested out the technique out on Mother’s Day and were extremely impressed with the results and how easy it was.
Poached egg with spinach leaves and toast