Wednesday, 16 May 2007

Sweet bread puddings with condensed milk, peanut butter and plums

Making the Estonian bread pudding Saiavorm has certain rules for me.
It's half soft. It's half crunchy. It's got something with sour taste in it. It has sugar sprinkled on it. It is flavoured with vanilla (is there something that ISN'T flavoured with vanilla at this house?). Its top is golden brown. It's eaten with cold milk poured over it. Its serving size is really big just big enough to fill the belly.

But who actually cares? I may add berries, pears or even salted fish into my bread pudding if I want to (the salted fish was a metaphor, really). I do love to add some curd cheese, cream cheese, sour cream or yoghurt to the egg and milk mixture to make the lower part of the pudding taste more than just...divine tasting soaked bread. This time the quantity of bread is much smaller than usually as I used a muffin pan, but at the same time the dessert has a gourmet-like twist in taste. I'd call it progress, wouldn't you?:)


Sweet bread puddings with condensed milk, peanut butter and plums

100 g white bread
100 g plums (fresh/frozen)
1 tbsp peanut butter
3-4 tbsp sweetened condensed milk
1 1/4 dl milks
1 egg
1 yolk
vanilla
sugar for sprinkling

1. Chop the plums and divide the pieces between muffin pan holes (there's no need to melt frozen plums - they'll do just fone on their own).
2. Dice the bread and add to the plums.
3. Mix the rest of the ingredients (except sugar) together and pour onto bread.
4. Sprinkle the puddings with some sugar and bake at 190C until baked from the inside and golden brown on the top, circa 25 minutes.
5. Serve warm with cold milk.



The sweetness of the puddings comes from the condensed milk, but as there's not much of it, you may add sugar to taste. Peanut butter mysteriously makes the taste better from the background, it can't be noticed right away, but makes its every effort to improve your eating experience. And yes - half soft, half crunchy. Easy, it is, but someone should explain that to the cooks of the school diner too - there's so much more to saiavorm than just soaked bread (and they should know that for heaven's sake!).

I'm only worried about one thing. The only peanut butter that is sold in every bigger store here in Tallinn was peculiarly runny this time. There's nothing written about it on the jar, but if they're adding more oil to it now...
Argh.

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