Bread and Butter Pudding with a Twist

It’s been said many a time: there’s something indescribably comforting about a warm baked pudding during winter.  So that’s exactly what I’m bringing you this month, but not any old pudding…  Below are the instructions for a traditional favourite that’s been upgraded to a whole new level of deliciousness – Bread and Butter Pudding with Hot Cross Buns, Marmalade & Marzipan!  And the best part of it is it’s SO easy to make.  You don’t even need an electric mixer!

bread and butter pudding vintage table cloth


Equipment: A medium saucepan, large mixing bowl, whisk, large ovenproof dish


250ml thick cream

600ml milk

5 large eggs

100g caster sugar

1½ tsp vanilla essence

8 hot cross buns

40 soft butter

100g marzipan (cubed)

3 – 4 tbsp orange marmalade

Icing sugar for dusting


Pre-heat oven to 170ºC (150ºC Fan / Gas Mark 3) and prepare your ovenproof dish by spraying with non-stick spray.

  • Warm the cream and milk in your saucepan over a gentle heat.
  • Using your mixing bowl and whisk, combine the eggs, sugar and vanilla.
  • Stirring continuously, slowly add the warm cream mixture to the cool egg mixture.
  • Halve your Hot Cross Buns, then spread them with butter.

  • Arrange them in your ovenproof dish, then dot with the marzipan and marmalade.
  • Pour over the custard mixture, then set aside to soak for 15 minutes. Press the buns down into the mixture as they soften.

  • Bake for approximately 50 minutes or until set, then remove from the oven and allow to stand for 10 minutes.
  • Dust lightly with icing sugar and serve warm for pure comfort and enjoyment.

bread and butter pudding vintage table cloth

Happy baking!


Mexican Tomato Soup with Cheesy Quesadilla Dippers

Something about the cold weather makes me want to stuff my face with super spicy food. Luckily, Mexico was our food destination for the week. Which meant that spicy, hot goodness was on the menu every single day. I LOVED it!

This Mexican Tomato soup, like many of my favourite things, is all about the extras! The soup is hearty and mild without the quesadillas, so don’t be afraid to add more chilli. Let us know what you think in the comments box below!

You will need

For the Tomato Soup:

  • 1 small pumpkin cut in chunks
  • 8 chopped tomatoes *
  • 3 Habanero chillies chopped (or any chilli you prefer)
  • 1 large onion chopped **
  • ½ yellow pepper chopped ***
  • 2 tbsp. tomato paste
  • 1 tbsp. stock powder
  • 750ml water
  • 1 tbsp. butter
  • 1 tbsp. black pepper
  • Salt to taste

*      Dice an extra tomato for a soothing tomato salsa
**   Keep 2 tbsp. onion aside for the quesadilla filling (Let it sit in vinegar to reduce the sharpness)
*** Chop extra yellow pepper for the quesadilla filling


For the Cheesy Quesadillas:

  • 2 tortillas
  • 2 tbsp. diced yellow pepper
  • 2 tbsp. onion
  • 2 Jalapenos sliced
  • 1 handful baby spinach leaves
  • 2 cups grated cheddar cheese (or semi-hard cheese of your choice)
  • 1 tbsp. cottage cheese
  • 1 tbsp. Sriracha sauce


Optional Extras:

Hot food is not for the faint-hearted so take a delicious precaution in the form of cooling quesadilla-toppers.
Here are our favourite sense soothers:

  • Chopped tomato, cucumber and onion salsa
  • Yoghurt or sour cream
  • Guacamole or pureed avocado



For the Soup:

  1. Melt butter on high heat in a large pot or pressure cooker.
  2. Add onions, tomato, pumpkin and yellow pepper to the pot and fry for 10 minutes.
  3. Stir in the tomato paste, stock powder, black pepper and chillies and fry for 5 minutes more.
  4. Mix in the water, close the lid and let the mixture do its thing.
  5. 20 minutes in a pressure cooker, and 30 – 40 minutes on the stove or until the pumpkin falls apart. (Prepare the Quesadillas while you wait).
  6. Once the veggies are soft remove the pot from the heat and blend the soup until smooth.
  7. Add salt to taste.

For the Quesadillas:

  1. Preheat the oven to 220°C.
  2. Spread Sriracha on one tortilla. Then add a layer of cottage cheese.
  3. Sprinkle a little bit of cheddar cheese (thin layers of cheese will keep the quesadilla from falling apart).
  4. Add a layer of sliced Jalapenos, yellow pepper and onion.
  5. Sprinkle more cheese on the tortilla base.
  6. Add the spinach leaves, finish with yet another sprinkling of cheese and place the other tortilla on top.
  7. Place the quesadilla on the top oven shelf. Once the top is crispy, after 5-10 minutes, place the quesadilla on the lowest oven shelf until it’s perfectly crisp and golden.
  8. Remove the quesadillas from the oven, let it cool for two minutes then cut the quesadilla into eight sections (like a pizza).

Now all that’s left to do is plate!


Happy Eating!