Although we baked our puddings in individual bowls, you can bake them in a large oval or rectangular dish for the same amount of time. 

Bread and butter pudding with berry compote 

Serves 5

Ingredients

3 eggs, whisked
1 cup (220g) caster sugar
1 tsp (5ml) salt
2 cups (500ml) milk
1 cup (250ml) cream
¼ cup (60g) butter, melted, + extra for brushing
1 tsp (5ml) cinnamon
6-day-old kitke (challah) rolls (or use brioche rolls of choice) 

For the vanilla mascarpone 

250g mascarpone
¼ cup (30g) icing sugar, sifted
¼ vanilla pod, deseeded, or
1 tsp (5ml) vanilla essence 

For the berry compote 

2 cups frozen mixed berries
1 lemon, zested
2 Tbsp (30ml) lemon juice
3 Tbsp (41g) caster sugar 

Method

1. Whisk together the vanilla mascarpone ingredients. Cover and refrigerate until serving time.
2. Preheat oven to 180°C
3. Whisk eggs and ¼ cup of the sugar together for around 3 0 seconds until light.
4. 4. Add remaining sugar, salt, milk, cream, butter and cinnamon to a pot and heat gently, whisking to dissolve the
5. Slowly stream warm mixture into the eggs, whisking thoroughly
6. Cut rolls into 2cm-thick slices, then halve.
7. Toss bread through custard mixture, leaving for 10 seconds to soak up liquid. Remove and arrange in 5cm oven-safe bowls Divide any leftover liquid amongst bowls.
8. Bake for 25-30 minutes, or until bread is golden and custard is set.
9. Meanwhile, combine compote ingredients in a pot over medium heat.
10. Bring t o a simmer and stir constantly for 15-20 minutes until reduced and jammy. Cool.
11. Brush golden bread and butter puddings with extra butter after baking, top with dollops of berry compote and vanilla mascarpone.

Cook’s tip: Bread and butter pudding is classically made with day-old bread that is slightly stale (but not mouldy) as this allows the bread to soak up the custard without it becoming overly soggy 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 warm and wonderful malva pudding recipes  

The post Bread and butter pudding with berry compote  appeared first on MyKitchen.

Combining two of the best desserts and making it healthier is exactly what you’re getting with this delicious berry and brownie cheesecake!

SERVES 12 // COOK TIME 1 hour + 50 min + overnight

INGREDIENTS
For the brownie base
100 g 70% dark chocolate
3 tbsp coconut oil
2 tbsp xylitol
1 egg
1 cup almond flour
1 cup sunflower seeds, ground
2 tbsp cocoa powder
For the filling
4 eggs
900 g cream cheese
1½ cups sour cream
¼ cup xylitol
1 tbsp lemon juice
1 tbsp vanilla essence
For the berry compote
200 g frozen berries
2 tbsp xylitol

METHOD
For the brownie base
1. Preheat oven to 180°C.
2. Microwave the chocolate and the coconut oil together, stirring every 30 seconds, until smooth.
3. Whisk in the xylitol and egg. Add the almond flour, ground sunflower seeds and cocoa.
4. Press into a 20 cm springform cake tin and bake for 10 minutes. Allow to cool in the tin.
For the filling
1. Beat the eggs into the cream cheese, one at a time. Stir in the remaining ingredients.
2. Pour filling into base and put on the centre oven rack with a pan of water on the rack below. Bake for 1 hour 10 minutes.
3. Turn off the oven and leave the cheesecake in it for 3 hours. Refrigerate for at least 8 hours.
For the berry compote
1. Place berries and xylitol in a pot over medium heat. Simmer until reduced to a thick syrup.2. Allow to cool, then drizzle over the cheesecake

Recipes analyzed by: Jenny Meyer
Photography: HMimages.co.za

For another kind of dessert combination try our Red velvet doughnuts!

The post Berry and brownie cheesecake appeared first on MyKitchen.