In a bowl, whisk the eggs, cinnamon, sugar, and vanilla until well blended. Add the cream and whisk to blend. Pour the mixture over the fritter, turning the top pieces so that all of the fritters
Baked Jam and Carrot Sponge pudding. The Second World War threw up many challenges for British cooks, with rationing and shortages severely limiting their choice of dishes. In this episode of Rationing Recipes, Dan Lepard looks at why some ingredients were so precious and shows us how to make a piping hot Jam and Carrot Sponge Pudding.
Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to assure all the pieces are saturated in the custard. Allow to sit and soak for at least an hour**. Preheat the oven to 350ºF. Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the bread pudding.
Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 2-quart baking dish with nonstick cooking spray.; Place the raisins and rum in a shallow bowl and microwave on high for 30 seconds.
Place apples in the crock of a 4-5 quart slow cooker. Mix in the remaining ingredients, except for the muffin mix. Stir well making sure all the apple slices are coated. Top with muffin mixbut do NOT use the little topping or crumb packet if it comes in the mix. Save that for future use. Drizzle melted butter over the top and just poke in To make your vanilla pudding, start by whisking together ¼ cup of the milk with the cornstarch. Set this aside. In a medium saucepan, whisk together the rest of the milk, salt, and sugar. Heat the mixture over medium heat until it is steaming, but don’t let it boil. AmijS.
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    • novel apple pudding recipe