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Susan Sontag

Thursday, 6 September 2012

Crackers Pudding

This recipe is derived from the traditional bread pudding. I use crackers instead of bread crumbs since it's a great way to make use of our leftover crackers from the tin.

1/8, f/4.5, 28mm
However, this is my version of bread pudding. You can improve it.

1/60, f/4, 26mm
Curves adjusted with Photoshop
The ingredients:
  • 1 cup of milk
  • 1 cup of water
  • 1/4 cup of butter or margarine
  • 3 eggs
  • 2/3 cup of brown sugar
  • 2 teaspoons of ground cinnamon or 1-2 cinnamon sticks
  • 1/2 cup of raisins or dates [optional]
  • 8 cubes of cooking chocolate [optional]
  • 1 teaspoon of vanilla powder or essence
  • 3 cups of crushed crackers (I used cream and oatmeal crackers)

Heat up milk and water together in a saucepan until it forms film on top. Add  cinnamon sticks and chocolate (if using), and butter or margarine and stir until it melts. Leave it to lukewarm. Remove the cinnamon sticks meanwhile.

1/60, f/4.5, 28mm
In a large bowl, combine sugar, eggs, vanilla and cinnamon (if not added yet during the step above). Beat at medium speed either with an electric mixer or wooden spoon. Add the milk mixture slowly.

1/13, f/4.5, 30mm
Grease lightly a baking pan and place crackers inside. Sprinkle raisins or dates if using. After that, pour batter on top.

Bake at 180°C for 40 to 45 minutes or until it's ready. While waiting, let's prepare the topping.

1/200, f/4.5, 28mm
The sauce ingredients:
  • 2 tablespoons of butter or margarine
  • 1 cup of milk
  • 1/3 cup of white sugar
  • 1 tablespoon of flour
  • 1 teaspoon of vanilla
  • a dash of salt

In a small pot, mix everything together and bring it to boil. Keep stirring for about 3 minutes. Set aside for about 5 minutes or until the sauce thickens slightly. Pour on top of warm crackers pudding.

1/30, f/5, 50mm

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