Foodgasm

This baby is worth a repost!

Doughnut bread from Nigella, makes my heart melt! I’ve taken to making it with a berry compote and vanilla cream. I mad it as a Valentines breakfast for the boy, hence the photo! (Recipe is on the original post)

(Source: foodgasm)

I would like this for breakfast today.

Ingredients

• 2 eggs
• 4 teaspoons vanilla extract
• 60ml full-fat milk
• 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
• 25g butter, plus a drop of flavourless oil for frying
• 50g caster sugar

Method

Serves: 2

1. Beat the eggs with the milk and vanilla in a wide, shallow bowl.
2. Soak the bread halves in the eggy mixture for 5 minutes a side.
3. Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
4. Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

(Source: nigella.com)

Little Lemon Puddings

Ingredients

• 6 tablespoons lemon curd, or about 1/2 jar
• 125g soft unsalted butter, plus more for greasing
• 125g caster sugar
• 125g plain flour
• 2 tablespoons baking powder
• 2 eggs
• 1 lemon, juice and finely grated zest
• 6 ramekins (8 x4cm)
• 1 sturdy oven tray

Method

Serves: 6

1. Preheat the oven to 180°C/gas mark 4 and grease the ramekins. Dollop about 1 tablespoon of lemon curd into the bottom of each one to cover.
2. In the food processor, mix all the remaining ingredients except the lemon juice. When all has combined into a thick batter, add the lemon juice and blitz quickly to mix.
3. Add the batter to the ramekins, blobbing it on top of the curd, until the mixture comes three-quarters of the way up.  Smooth the tops, then place on a thick oven tray and bake for about 20 minutes.
4. Remove from the oven, take the ramekins off the tray and ease the sponge gently away from the edges, using a small spatula, table or palette knife.
5. Unmould each pudding onto a side plate or shallow bowl of your choice, spooning over any lemon curd that has stuck to the bottom.
6. Serve immediately with custard, cream or ice cream as you wish.  And you could consider heating up the remaining lemon curd in the jar in a microwave and spooning it over.

(Source: nigella.com)