Friday, May 25, 2012

Cake and Berries Ajar

In a jar that is! For those that like bread pudding, this one is made with cake.

Start with a yummy pound cake. Don't finish it and let it go a bit stale. Get out some canning jars. Depending on how much cake you have left-over, choose the size of your jars. Cut the cake into cubes. Put some on the bottom of the jar. Pile in some flour coated berries (in this case: blueberries, raspberry, blackberry.) More cake, more berries and so it goes to the top. Make a batch of baking custard. It depends on how much cake again (I will include a basic recipe.)  Pour the custard into the jars leaving plenty of head space.  Put in a hot water bath, into a 180C/355F/Gas 4 oven.  Let cool.  You can cover the top as the pudding bakes for a smooth top and leave open for a bit of a crust.  I was told the crusty top was the best bit!

Custard for baking:

350ml/12fl oz whole milk
50ml/2fl oz double cream
2 eggs
25g/1oz granulated sugar (I used vanilla pod infused sugar, if not add a splash of vanilla extract.)

Thanks Pinterest!

I've been finding bargains on cast iron cookware and restoring it.  This also shows that I have been baking eggs for deviled eggs.  Very tasty this way!

Below you can see the Shiso seeds sprouted in the 2 liter bottle planter.

************************************************************************************************* *************************************************************************************************** “A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece” -Ludwig Erhard


  1. It's so much fun to eat or drink out of a jar. Why is that?

  2. I think you're right. There is something laid back and fun about eating or drinking out of a jar.

  3. This looks good! You know how I like bread pudding.

    1. You were one of the people I had in mind when I made this, Cait. I don't like bread pudding, but ate some of this. The cake texture was do-able for me.