Sneha's Recipe: Caramel

My hubby was not well and we were continuously having visitors practically every day for a week. Then what do you do?? Bake ... and bake.. my most enjoyable week it was.

I baked this bread pudding with leftover bread slices that too with the sides and it turned out so delicious.. mouth melting, you will love this, this got over with just 3 visitors, so you can imagine how delicious it was.

Ingredients

500 Ml Milk
2 Eggs
2 - 3 Tablespoons Chopped Dry fruits
5 Bread Slices
4 -5 Tablespoons Granulated Sugar
1 Teaspoon Vanilla essence
A Pinch of Salt
¼ Teaspoon Freshly Grated Nutmeg
4 Tablespoons Granulated Sugar - to caramelize

MethodCut the bread slices into tiny pieces.

In a large sauce pan, whisk the eggs lightly , then add the bread pieces, milk and sugar and cook this for 10 minutes stirring continuously with a whisk, till it comes to a boil and thickens a little. Switch off the flame and let this mixture cool to room temperature.

In the mean times as the mixture is cooling let's prepare our bundt.

In a 8 or 9 inch bundt pan add the sugar and place it on medium low flame till it starts to caramelize.

When sugar caramelizes completely and turns golden swirl the pan so that it coats the bundt well, sprinkle some chopped nuts, raisins. Let the pan cool completely.

Once the bread mixture is cooled add the salt, essence, raisins, chopped nuts and stir well so that there are no lumps.

Now pour this mixture into the caramelized bundt pan and grated the nutmeg on top and bake on a water bath in a preheated oven at 180°C for 40 to 45 minutes or till it starts to leaves the sides ( see that it is not over baked or else it will turn into a cake not a pudding) it should wet when a tooth pick inserted.

When still hot overturn it in a serving plate.

Let this cool completely and then enjoy with a hot cuppa of coffee or tea..

I placed this pudding on the table with a spoons and small quarter plates so that they could help themselves.

Labels: Bundt, Bundt Bakers, Baked, Bread, Pudding, Caramel, Nuts, Leftover series

For this month’s Bundt Baker group event, our host, Sneha of Sneha's Recipe , challenged us to bake Bundt Puddings.
Check out all the other Puddings Bundts in the list below.

Baked Bread Pudding Bundt from Sneha's Recipe
Banana Pudding Bundt Cake from Making Miracles
Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
Classic Crème Caramel from Food Lust People Love
Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
Sticky Toffee Pudding Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter
160 Grams Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence
200 Grams All Purpose Flour
½ Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
½ Cup Buttermilk
For The Caramel Icing
25 Grams Butter
1/4 Cup Brown Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda.

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed .

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine

Bundt Bakers - Theme - Southern Bundt Cakes
Come see what we have baked up for you this month!