It has been 2 years since my very first post. Where has the time gone? So much has happened over the last 24 months. Our lives have changed so much, mostly for the better. As you may have gathered, we’re no longer living in Melbourne. Mangy has been posted overseas for work and guess where we landed up?
In Singapore! I left Singapore as a child and it does feel really strange to live here as an adult; everything is new yet familiar at the same time.
It’s also interesting to see how the other half of Singapore lives. Singapore has a large expat community and I have to say it’s a pretty good life as an expat over here. Our lifestyle now is a lot more laid back and quieter than the pace of childhood Singapore.
Do I love it? Well, I don’t know. I’m pretty homesick for Melbourne and am missing my family desperately. I’m also missing my favourite cafe, my friends, my work (yes, even my work!), my house… but I guess Singapore will grow on me. We’re only here for 3 years, so I guess time will fly and before we know it, we’ll be on our next adventure!
Anyway, enough about my life! In celebration of my 2 years of blogging, I thought I’d make a Bread and Butter Pudding. This one is extra special as it has pandan, coconut and kaya in it – very Singaporean!
I used a muffin tray thinking it would help with portion control. But 3 puddings later, I can tell you these puddings are so good, portion control is utterly useless.
You’ll need:
- 5 slices pandan bread (cut into small cubes)
- 2 eggs
- 30g sugar
- 2 tablespoons melted butter
- 2 tablespoons kaya
- 1 cup full cream milk
- 30g plain flour
- 1/4 teapsoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pandan extract
- pinch of salt
You’ll need (topping):
- 3 tablespoons dessicated coconut
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 3 tablespoons flour
Method:
Pre-heat oven at 170 degrees. In a large bowl, whisk eggs and sugar together. Add kaya and milk and mix well. Add butter, flour, baking powder, extracts and stir well. Add 2 cups of bread cubes and stir well. Set aside for about 5 minutes for bread to soak up custard.
Line a muffin tray. Divide bread and custard mixture equally. Add remaining bread cubes on top of each muffin hole. Bake for 20 minutes. While pudding is in the oven, prepare topping (see below).
After 20 minutes, divide topping and sprinkle over each pudding. Place back in the oven for another 7 to 8 minutes. Remove from oven and let cool completely before serving.
Topping:
Toast coconut in a dry pan, once golden, add brown sugar and butter. Stir until it resembles bread crumbs. Pour on onto a plate and let cool. Once cool, rub flour in.
Sharm's Kitchen 