Leftover Recipe 4: Maltese Pudding

Maltese bread pudding

Method

Tear some bread slices into pieces;  you may also add some pieces of dry cake/cupcakes etc which you might have left-over.  

Add 4 tbs cocoa, 200g sultanas, 3 tbs brown sugar or to taste,lemon and orange zest, 1tsp ground cinnamon, 1 tsp ground cloves, 1 tbs mixed spice, 100g candied lemon peel, 100g glace cherries, 100g pure ground almonds, some pitted dates.  

Mix well and add one cup strong coffee, 3 beaten eggs, 50g melted butter, 2 mugfuls warm water, one glass dry Martini.  Mix well and put mixture in a greased dish and level out.  Add some walnuts on top and sprinkle more cinnamon on top.  Bake in a moderate oven (fan electric 170) for about 45 minutes.  

Once cool add one more dash of Martini.

Leftover Recipe 3 - Courgette and Orange Cake

Courgette and Orange Cake

Ingredients

350g whole courgettes, 200g soft brown sugar, 125ml sunflower oil

3 large eggs lightly beaten, grated zest of 1 orange,1 tsp vanilla extract

100g sultanas, 300g self raising flour, 1 tsp baking powder

for the frosting: 200g full-fat cream cheese, 100g icing sugar sifted, good grating of orange zest

Method

Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy). Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix. Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack. Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Leftover Recipe 2: Tomatoe Cake

Tomatoe Cake

Ingredients

1 cup dark brown sugar, 1/2 cup shortening, 2 eggs

3 cups all-purpose flour, 2 teaspoons baking powder,

1 tsp baking soda, 1 tsp nutmeg, 1 tsp salt, 2 cups peeled, seeded, and chopped ripe tomatoes, 1 cup nut mix.

Preparation

Preheat the oven to 180 F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. Pour the batter into the prepared pan.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool.

 

The final result - fluffy sweet cake perfect with afternoon tea!
Many thanks to Crumbs Bakes who cooked this for us :)