REC: English Summer Pudding
 

Wayne Boatwright > wrote:

>This is the dessert I made for our 4th of July cookout...
>
>English Summer Pudding
>(adapted from an old English recipe given to me by a friend)

Saved this one for when I see some decent raspberries. [the others I'm
starting to see.] I've got a brioche in the freezer that I've been
wondering what to do with.

And it's good to see your handle showing up here.

Thanks,
Jim

REC: English Summer Pudding
 

On Mon, 25 Jul 2011 21:26:01 -0400, Jim Elbrecht >
wrote:

>Wayne Boatwright > wrote:
>
>>This is the dessert I made for our 4th of July cookout...
>>
>>English Summer Pudding
>>(adapted from an old English recipe given to me by a friend)
>
>Saved this one for when I see some decent raspberries. [the others I'm
>starting to see.] I've got a brioche in the freezer that I've been
>wondering what to do with.

I saw them-- added the blueberries, blackberries, and some
strawberries for good measure.

Oh my. *That* is some good eating.

Simple- elegant- yummy!

I make another batch of brioche one of these days. I still think it
sucks as bread-- but it makes great french toast and summer puddings
are now a part of my future.

Thanks for posting it-

My son, who is, in general, a pretty adventurous eater was a little
leery of eating something with English and pudding in the title. But
appearance drew him in, and a taste made him a believer.

We did it with whipped cream-- but I'll do some clotted cream for next
time. There *will* be a next time.

Jim

REC: English Summer Pudding
 

On Fri, 05 Aug 2011 08:08:39 -0400, Jim Elbrecht >
wrote:

> I make another batch of brioche one of these days. I still think it
> sucks as bread--

Try lightening up on the eggs (cut it down to one egg, two at the
most) and use honey instead of sugar. I make dinner rolls (that are
requested every feast holiday) out of a variation of brioche dough.
It's one of those "it's in my head" type of approximated recipes that
I do by look & feel, but here's a recipe that is similar to what I do
<http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/>


--

Today's mighty oak is just yesterday's nut that held its ground.

Brioche [was; REC: English Summer Pudding]
 

On Fri, 05 Aug 2011 09:55:18 -0700, sf > wrote:

>On Fri, 05 Aug 2011 08:08:39 -0400, Jim Elbrecht >
>wrote:
>
>> I make another batch of brioche one of these days. I still think it
>> sucks as bread--
>
>Try lightening up on the eggs (cut it down to one egg, two at the
>most) and use honey instead of sugar. I make dinner rolls (that are
>requested every feast holiday) out of a variation of brioche dough.
>It's one of those "it's in my head" type of approximated recipes that
>I do by look & feel, but here's a recipe that is similar to what I do
><http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/>


Well, that is certainly a different recipe from the one I used! This
is supposed to be from "Baking with Julia";
http://www.food.com/recipe/brioche-51546#ixzz1LWPzNJhA

Aside from that one being fairly quick-- [Julia's has a sponge- then
an overnight refrigeration rise] look at the difference in
ingredients! I tripled the one loaf recipe of yours, and combined
the sponge and dough in mine;

The first numbers are 'yours'-- the numbers in brackets are Julia's
5 cups flour [3 ½]
8 ¼ oz butter [6]
6 eggs [5]
3 T yeast [2 ¼ tsp]
6 T sugar [5 1/3 T]
1 cup milk [1/3]
¼ tsp salt [1 tsp kosher]
xxx

There's a whole lot more air in mine! [which is what makes it, IMO,
bad bread, but good for French toast & pudding, I suppose]

Yours looks easy enough to try one of these days just for fun- thanks.

Jim

Brioche [was; REC: English Summer Pudding]
 

On Fri, 05 Aug 2011 16:04:32 -0400, Jim Elbrecht >
wrote:

> On Fri, 05 Aug 2011 09:55:18 -0700, sf > wrote:
>
> >On Fri, 05 Aug 2011 08:08:39 -0400, Jim Elbrecht >
> >wrote:
> >
> >> I make another batch of brioche one of these days. I still think it
> >> sucks as bread--
> >
> >Try lightening up on the eggs (cut it down to one egg, two at the
> >most) and use honey instead of sugar. I make dinner rolls (that are
> >requested every feast holiday) out of a variation of brioche dough.
> >It's one of those "it's in my head" type of approximated recipes that
> >I do by look & feel, but here's a recipe that is similar to what I do
> ><http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/>
>
>
> Well, that is certainly a different recipe from the one I used! This
> is supposed to be from "Baking with Julia";
> http://www.food.com/recipe/brioche-51546#ixzz1LWPzNJhA
>
> Aside from that one being fairly quick-- [Julia's has a sponge- then
> an overnight refrigeration rise] look at the difference in
> ingredients! I tripled the one loaf recipe of yours, and combined
> the sponge and dough in mine;
>
> The first numbers are 'yours'-- the numbers in brackets are Julia's
> 5 cups flour [3 ½]
> 8 ¼ oz butter [6]
> 6 eggs [5]
> 3 T yeast [2 ¼ tsp]
> 6 T sugar [5 1/3 T]
> 1 cup milk [1/3]
> ¼ tsp salt [1 tsp kosher]
> xxx
>
> There's a whole lot more air in mine! [which is what makes it, IMO,
> bad bread, but good for French toast & pudding, I suppose]
>
> Yours looks easy enough to try one of these days just for fun- thanks.
>
> Jim

You're welcome. As I said initially, I don't use as many eggs as a
normal recipe calls for. One, usually, and sometimes two... and use
honey not sugar. You may need a little more liquid because you're not
using so many eggs. Lastly, watch the salt. Even though it's kosher,
that's still more salt than I'm comfortable using for 3.5 cups of
flour.

--

Today's mighty oak is just yesterday's nut that held its ground.