Tag Archives: raspberry

Asda Raspberry & White Chocolate Swiss Roll Bread & Butter Pudding Recipe

Posted on by Abi

Raspberry & white chocolate bread & butter PuddingToday I’m sharing with you my brand new (as in I made it up yesterday) Asda Raspberry & White Chocolate Swiss Roll Bread & Butter Pudding Recipe. It’s super tasty and moreish (even if I do say so myself) and it all came about thanks to a drive to reduce food waste!

Did you know that in 2015 an estimated 7.3m tonnes of food was thrown away!? Such a figure seems like an unbelievable truth but I assure you that it’s happening right now and nearer to you than you might think. Now I’m sure there’s a few of you sitting there thinking ‘I know I’m not part of the problem’ and that’s absolutely amazing. Truly I salute you for not letting that lemon dry out or those forgotten peppers in the veg drawer go mouldy. However there’s no need to stop there, just because you’re not part of the problem doesn’t mean you can’t become part of the solution! Across the country waste food apps, community groups and cafes are popping up promising to feed you (often very cheaply) delicious food that would otherwise be destined for landfill. This food can be the result of overstocking, short dating etc but it’s all perfectly edible and needs to be used.Asda Raspberry & White Chocolate Swiss Roll

One such group recently launched near me and I popped along with my youngest to fill a bag. The group has no control over which food products they receive and this week they’d been blessed with an overabundance of Asda Raspberry & White Chocolate Swiss Roll packs. As a result they were encouraging everyone to take one. I’ll admit this isn’t a product I would ordinarily purchase and at first I’d just planned to let the kids partake and leave it at that. On further reflection though I decided we could make more of this humble swiss roll, it needed, nay deserved to become a dessert that could please the entire family!

 

What You’ll Need

1 Asda Raspberry & White Chocolate Swiss Roll

Butter

Raspberry or Cherry Jam

300ml Whole Milk

3 Eggs

3oz (75g) Caster Sugar

1 Punnet Fresh Raspberries

 

Method

Grease a medium pie dish using the butter, I didn’t measure a specific amount here but I’d put on a reasonable layer.

Slice the swiss roll and arrange into the pie dish.

Cover the slices with a generous layer of jam. I actually used Cherry & brandy conserve because I was feeling extra fancy (and it was the only thing I had in the cupboard!)

Whisk the milk, eggs and sugar together and pour evenly over the swiss roll slices.

Cut the raspberries into halves and sprinkle over the top

Bake in a preheated oven approx. 180C (350G,Gask Mark 4) for 35-40minutes.

Enjoy with a dollop of fresh cream or ice cream.raspberry bread and butter pudding

 

Further Info

TooGoodToGo is an app where restaurants and take-aways can advertise food cheaply (most likely at the end of the day) that would otherwise go to waste. I haven’t personally used this service and it’s not yet available in all areas but might be worth checking out.

Olio is another app that claims to be a ‘Food sharing Revolution’ individuals and businesses can advertise items they no longer need/want. Again it will vary by area and availability.

If you know of any other national schemes or services then please email me and I’ll add them in 🙂

Comments Off on Asda Raspberry & White Chocolate Swiss Roll Bread & Butter Pudding Recipe

Rachel’s Organic Ice Cream Bombe Recipe!

Posted on by Abi

I was recently sent a box full of Rachel’s Organic yogurts. Amongst the new flavours were some old favourites, so I decided to try out one of Rachel’s new seasonal recipes to share with out all. Here’s how I got on!

I loved the sound of this recipe as soon as I read it, ice-cream, fruit and Rachel’s, what’s not to love! As we had family coming to share in our new year festivities it seemed like the perfect time to give this recipe a try. It was absolutely amazing! The sauce came out a little too thick (and rather less photogenic) but it tasted sensational and I think this wondrous little pudding will become a firm family favourite.

What You’ll Need

200g dried fruit (sultanas, sour cherries, cranberries, blueberries)

6 tbsp brandy or dark rum (optional)

2 tbsp dark brown sugar

350ml double cream

300g Rachel’s Greek Style Bio Live Natural Yogurt

100g Rachel’s Low Fat Vanilla Bio Live Yogurt

200g frozen berries (raspberries or mixed summer)

For the sauce:

200g cranberries, fresh or frozen

100g caster sugar

1 tbsp cornflour

2 tbsp water

Step 1

Soak the dried fruit in the alcohol (we used Brandy) and leave overnight. Tip. Rachel’s suggest that you can also microwave the fruit on high for 2-3 minutes if you’re short on time.

Step 2

Line a 2 litre pudding basin with clingfilm, leaving enough overhang to cover the pudding completely.

Step 3

Whip the cream and yogurts to soft peaks, add the frozen berries (we used raspberries) and stir. Add the soaked fruit and mix well.

Step 4

Carefully spoon into the pudding basin, pushing the mixture down and leveling off the surface. Cover with the leftover clingfilm. Place in the freezer overnight.

Step 5

Before serving remove the pudding from the freezer to allow it to thaw slightly. Then invert the basin onto a plate to release the pudding. Peel off the clingfilm.

Step 6

To make the sauce place the cranberries and sugar into a saucepan and gently heat until all the sugar has dissolved. Mix together the cornflour and water and gradually add to the cranberries and sugar. Allow to thicken and then remove from the heat. Pour the sauce over the bombe and allow to trickle down (I got a little over enthusiastic with the sauce as you’ll see in the picture).

For more yummy recipe ideas from Rachel’s Organic visit www.rachelsorganic.co.uk.

1 Comment (Leave a comment)