Panetonne Pudding

I NEVER throw food (which is not difficult to archive, if you have 3 men in house)! There is always a way or two to use it up. If you ever have Panetonne (or any similar yeast cake) leftovers, you must try this pudding. Easy and quick!

Ingredients:
Panetonne leftovers (or other yeasted cake)
4 eggs
1/2 cup sugar
1 tsp vanilla
2 cups cream
1/2 cup flour
Method:
Prepare a cake ring, place baking paper over it. Slice Panetonne and place some pieces snugly on bottom. Beat sugar and eggs until fluffy. Add vanilla, cream and flour, mix well. Pour 5-6 spoons of this mixture over slices of Panetonne. Cut the rest of cake into cubes and put them into egg mixture; mix well.
Preheat oven to 180*C. When ready, place remaining mixture over slices and bake for 30 minutes. Serve warm or cold.

'Puding' od Panetonne Kolača

Nikada ne bacam hranu (sto mi nije tesko kraj 3 muskarca!). Uvijek postoji nacin ili dva da se hrana 'reciklira'. Ako vam nekada preostane Panetonne ili nekog drugog kruha / kolaca sa kvascem (pinca?), probajte ovaj 'puding', koji je lak i brz za napraviti.

Potrebno:
Ostatci Panetonne ili drugih kolaca sa kvascem
4 jaja
1/2 solje secera
1 tsp vanila ekstrakta
2 solje slatke pavlake
1/2 solje brasna
Nacin:
Prekrijte model za torte sa papirom za pecenje. Narezite Panetonne na snite, prekrijte dno sa njima. 
Umutite secer sa jajima u pjenastu masu, dodajte vanilu, vrhnje i brasno. Sa 5-6 kasika ove mase, prelijte postavljene snite. Ostatak kolaca narezite na kockice i ubacite u preostalu masu sa jajima i promijesajte. Ukljucite rernu na 180*C. Kada se zagrije, uspite svu preostalu masu preko snita u kalupu i pecite 30-ak minuta. Sluziti toplo ili hladno.

Rice Pudding from 1891

This recipe was published in 1891 by Pellegrino Artusi (first Italian food writer), in book called 'The Art of Eating Well'. It is the best-selling recipe book of all times in Italy. Ingredients: 1 cup short grain rice, Arborio if available 4 cups (1 l) milk 1 tsp vanilla (or vanilla bean pod) 1/3 cup sugar 3/4 cup raisins / sultanas 1 1/2 tbs candied citrus peel, chopped 2 tbs butter 2 eggs 2 egg yolks 1/2 cup rum (or Cognac) 1 tbs soft butter, for greasing mould 3 tbs bread crumbs (for mould) Method: Cook milk, rice and sugar for 30 minutes. Add butter, vanilla, raisins and citrus peel, mix well. Let it cool. Switch oven to 180*C. Butter pudding mould well, sprinkle with bread crumbs. Beat eggs, add them to milk-rice mixture, pour rum and mix well. Spoon it into the mould and bake for 35 minutes. Let it cool in the mould, before turning it out onto serving plate. Puding od Riže iz 1891. Recept je iz knjige 'Umjetnost dobrog jedenja'(Pellegrino Artusi - 1891) od prvog Italijanskog pisca o hrani/receptima. Knjiga je i dan-danas best seler u podrucju Italije. Potrebno: 1 solja rize, kraceg zrna, Arborio po mogucnosti 1 l mlijeka 1 k vanile (ili 1 mahunarka vanile) 1/3 solje secera 3/4 solje grozdjica 1,5 K kandirane korice citrusa, sjeckane 2 K maslaca 2 jaja 2 zumanca 1/2 solje ruma (ili konjaka) 1 K omeksalog maslaca, za namazati kalup 3 K mrvica kruha / hljeba (za kalup) Nacin: Kuhajte rizu i sacer sa mlijekom oko 30 min. Ubacite maslac, vanilu, grozdjice i kandirani citrus, promijesajte i ostavite hladiti. Ukljucite rernu na 180*C, pripremite kalup. Dobro ga namazite maslacem i pospite mrvicama. Umijesajte jaja u riza/mlijeko masu, uspite rum i dobro promijesajte. Uspite u kalup i pecite 35 min. Ostavite ohladiti u kalupu, prije nego li puding prevrnete na tanjir za posluzivanje.

Sticky Date Pudding

Very simple dessert, adored by my boys.

Ingredients:
Pudding / cake-
1 1/2 cups dried dates
1 1/4 cups water
1 teas baking soda
1/4 cup butter
2 large eggs
1 teas vanilla
1 1/4 cups SR flour
2/3 cup brown sugar
Butterscotch sauce-
3/4 cup + 2 teas brown sugar (180g)
1 cup + 2,5 Tbs cream
1 Tbs + 1 teas golden syrup
2 Tbs +1 teas butter
Method:
Put dates and water into a saucepan, bring to boil. Sprinkle baking soda over it, put butter pieces inside, cover it and switch off.
Preheat oven to 170*C. Prepare a cake tin.
Mix eggs, vanilla and sugar in another bowl, add cooled date mix and flour.
Mix well, pour into the cake tin and bake for 35-40 minutes, or until inserted toothpick comes out clean.
Butterscotch sauce-
Cook (stirring) all ingredients for short time, or until melted. Pour 1/3 of this hot sauce over cake, which you have pricked (with a skewer or toothpick) all over the surface. Let cake cool. After both cake and sauce have cooled, place cake onto serving dish; pour another 1/3 of sauce over it. Last 1/3 of sauce leave for serving, along with whipped cream.

Preliveni 'ljepljivi' kolac od datula

Brz i jednostavan za napraviti - obozavan od strane mojih djecaka.

Potrebno:
1 1/5 solja (270 g) datula
1 1/4 (310 ml) solja vode
1 k sode bb
1/4 solje (60gr) maslaca
2 veca jaja
1 k vanile
1 1/4 (185 gr) solje samodizajuceg brasna
2/3 solje (150 gr) braon secera
Buterskoč preliv-
180 gr braon secera
300 ml krema (slatka pavlaka)
25 ml 'Zlatnog' sirupa
25 gr maslaca
Nacin:
Stavite datule i vodu kuhati; kada prokuha iskljucite, ubacite sodu i maslac, poklopite i ostavite hladiti.
Pripremite kalup za kolac, ukljucite rernu na 170*C.
Miksajte secer sa jajima, dodajte datule i brasno. Dobro promijesajte. Uspite u kalup i pecite 35-40 minuta, ili dok ne bude peceno.
Preliv-
Kuhajte sve sastojke kratko (mijesajuci). Izbockajte kolac sa cackalicom, pa ga prelijte sa 1/3 preliva. Ostavite hladiti i kolac i preliv.
Nakon izvjesnog vremena (kada je hladno), stavite kolac na posluzavnik, prelijte ga jos jednom 1/3 preliva. Zadnju 1/3 preliva ostavite za sluziti, zajedno sa umucenom pavlakom.