Thanks to Maureen Williams for posting this recipe to our Facebook wall!
Bread and Butter Custard
1 slice of bread, buttered with jam spread on top.
125 mls milk
1 level tblspn sugar
spoonful of sultanas (optional)
small dobs of butter/margarine
Cut the slice of bread into 4 squares, layer in the Stone Wave. Add some sultanas if desired. Break egg into a jug or small bowl, add sugar & vanilla. Whisk briskly with a fork to break up the egg and dissolve the sugar. Add the milk and whisk again to mix in. Pour through a strainer onto the bread in the Stone Wave. Sprinkle lightly with nutmeg, add a couple of small dobs of butter or margarine Allow to sit for a few minutes so the bread can soak up the custard mix. Cook with the lid on for 45 seconds – allow to rest for 45 seconds. Repeat this twice more – check the centre of the pot to see if the custard is set. If necessary you may need to cook a few more seconds but it will set up a bit more while it’s standing. Don’t over cook. (my microwave is a 1200w). Note: you could also use a slice of raisin bread in place of the bread & sultanas.
The following recipe is adapted from the great Lori Ann Brown. Thanks for sharing your recipe with us! It is really, very delicious.
“ I use the heels from a couple loaves of whichever bread I have laying around. This makes 2 servings as I have 2 stone wave crocks.
About 1 cup of half n half (you could use regular milk but I like the extra creaminess)
About 1 cup of sugar (vary to the sweet level you prefer)
About 2 Tblsp of butter
Put the above in a microwave safe bowl (I use a measuring cup) and microwave about 2 minutes until the milk is steaming, but not boiling. Stir well to dissolve sugar and butter throughout.
Add 1 t vanilla extract and about 1 oz of rum (or t of rum extract) to taste (it cooks out so if you are using rum, make it stronger than you think you need – you can skip it alltogether if you prefer)
Add 1 egg tempered (put into a separate bowl and whisk then add a bit of the hot milk mixture while continuing to stir then add the egg into the rest of the milk mixture – this makes sure you don’t end up with scrambled eggs. )
Tear up the bread into pieces and add to the milk mixture (I use about 4-5 slices per serving) Stir and let soak for a minute. This is where you can add any other flavorings you like – cinnamon is great or add raisins or other fruit – chocolate chips work well too!
Combine well and pour into the stonewave. Put on the lid and I like to do them one at a time as I find it works better in my oven. Microwave on high for 45 seconds. Let stand in the microwave for 45 seconds, and repeat twice (total of 3 – 45 second bursts of cooking – you will see the lid lift a bit during the 2nd and 3rd times – it will settle down while resting). It should be set but still creamy – don’t overcook and dry out.
To serve, I like to flip the crock over a plate to remove it from the crock, then sprinkle the bread pudding with cinnamon and powdered sugar, drizzle with melted chocolate, etc.
STONE WAVE CINNAMON GINGER PEARS
Put 2 to 3 canned pear halves (or however many will fit) in the Stone Wave.
Add 1 to 2 tbsp of pear juice from the can.
Get in the St. Patty’s Day spirit with this Bailey’s Irish Cream cake recipe from KirbieCravings.com!
Bailey’s Mug Cake:
5 1/2 tablespoons all-purpose flour
4 tablespoons sugar
1/8 teaspoon baking powder
3 tablespoons Bailey’s Irish Cream
3 tablespoons oil
1. Combine all ingredients into oversized mug. Stir with a small whisk or fork until batter is smooth.
2. Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve while warm.
STONE WAVE PINEAPPLE UPSIDE DOWN CAKE
Put 1 tbsp of butter and 1 tbsp of brown sugar in the Stone Wave.
Cover and microwave for 1 minute to melt the butter; mix all ingredients.
Put ¼ cup of crushed pineapple in the cooker.
Put 2 tbsp of pineapple juice from the fruit in the cooker.
Put 1 Sara Lee ™ buttery sunshine cake in the cooker upside down and gently press it into the fruit.
Cover and microwave for 30 seconds then let it set for 1 minute.
Remove the cover from the Stone Wave.
Put a small plate or saucer over the Stone Wave. Holding the plate in place, quickly turn the cooker over onto the plate and allow the cake with sauce to fall out onto the plate.
Option: Before serving, drizzle some chocolate sauce over the top of the cake.
Note: Microwave cooking times may vary.
Add some sweetness to your fall morning with this easy single serve Pumpkin Coffee Cake from HeatherLikesFood.com!
1 Tbsp butter
2 tbsp sugar
2 tbsp pumpkin puree
vanilla extract, few drops
1/4 C All Purpose flour
1/8 tsp baking powder
pinch of salt
pinch of ground cloves
1 tbsp butter
2 tbsp flour
1 tbsp brown sugar
1/4 tsp cinnamon
In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt and cloves; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
For streusel – In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When all ingredients are combined, pour on top of cake batter in mug.
Cook in the microwave for 50-80 seconds depending on your microwave. It will look just barely set on top. You don’t want to overcook it. Eat white it’s still warm.