A lovely leftovers pudding
The dreaded chore of school packed lunches - can you feed a hulking teenager for 30p a head?
Bank Holiday Monday at Le Marche

Vegan Green Lentil,White Cabbage & Onion Pie

Something old and something new today. I fancied a pie today, so I did us a green lentil, white cabbage and onion one, seasoned with sweet chilli sauce and mustard. This was originally invented for Meal Plan 8. I couldn’t be naffed making individual pies, so I made one 20cm one, and we had that with runner beans from the garden. I used olive oil in the pastry rather than rapeseed oil, which I usually use. The pastry today was exceptionally short, was it the oil? I couldn’t taste the olive oil either, which I was hoping to. If it is of interest, this pie is vegan.

Green lentils

 

A plum jam breadcrumb pudding

I am  making efforts to use up some of my many supplies. So when I saw this recipe in Hugh Fearnley-Whittingstall’s Love Your Leftovers book, I thought I’d give it a try.

Ingredients I used

This is my version of Hugh’s recipe.

I used some ancient home made plum jam instead of marmalade. From the original recipe, the cream in the pot was a bit short of 200ml and the jam wasn’t quite 300g. I didn’t want to faff about with spare egg whites, so I used 3 whole eggs. The breadcrumbs in the freezer weren’t enough either, so I got a couple of slices out of the freezer and chopped them up very small. The original adds a solitary teaspoon of Drambuie. I’m not quite sure that a teaspoon is worth adding. But in any event, I didn’t add any alcohol, although if I did, it would be more like a good splosh

Would be worth trying oil in this too, instead of butter / margarine

I’m explaining this to show that recipes are amenable to adaptation

I cooked it in the oven. I didn’t use a Bain Marie as I have a fancy pants steam oven, I used one of the steam functions as I thought that would do much the same job. It did. The resultant pud was absolutely delicious! Utterly light, on the abstemious side of sweet and far far too moreish! 😋😋😋 Defininitely a keeper that one. Really pleased as it means I can use up lots of my store of jam. Hugh suggests using fruit compote in a different version and I can see how well that could work. You could use up all kinds of small quantities of fruit by making a compote with it. It’s blackberrying season now, and wouldn’t a blackberry and apple version be scrummy!

Plum pudding

 

Coconut Milk

(originally written in 2015)  I had an email today from Approved Food telling me that they had Maggi coconut milk on special, today only. I bought lots and lots and lots of it ages ago and am down to my last two boxes now. So when they said they had some for 99p (about £3.50 in the shops), I went over to the website and got lots more boxes. Stocked up again for the foreseeable future – hooray!

plum jam breadcrumb pudding

Plum pudding

Plum jam breadcrumb pudding

A lovely leftovers pudding
0 from 0 votes
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Pudding
Cuisine: English
Keyword: breadcrumbs, budget meals, cheap family recipes, jam, leftovers
Dietary Requirements: Nut Free, Vegetarian
Other: Freezes Well
Servings: 8 servings
Cost per portion 18p
Calories: 345kcal
Author: Thrifty Lesley
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Ingredients

  • 10 g butter 2p
  • 3 eggs 30p
  • 200 ml double cream 65p
  • 100 g sugar 6p
  • 150 g breadcrumbs using a value loaf, 9p
  • 300 g jam I used homemade. If you have to buy the jam, value jam at 45p a jar, would cost 30p

Instructions

  • Butter a 1.5 litre dish
  • The jam, marmalade or whatever you are using, needs to be the consistency of a thick compote. If it's thicker than that, let it down with a little water
  • Separate the eggs
  • Mix the jam with the egg yolks, cream and sugar until thoroughly blended
  • In a scrupulously clean bowl, whisk the egg whites to the soft peak stage
  • Set aside a heaped tablespoon of breadcrumbs
  • Stir all the rest of the breadcrumbs into the mix
  • Gently fold the whisked egg whites into the mixture
  • Sprinkle the remaining breadcrumbs over
  • Stand the dish in roasting tin and pour boiling water into the tin until it is halfway up the sides of the dish
  • Bake at 180° / Fan 160°/ Gas 4 for 50-60 minutes until set. There should still be a bit of a quiver Click to start a 50 minute timer
  • Remove from the roasting tin and dust with icing sugar. Serve on its own, or with a dollop of cream, yogurt or ice cream

Nutrition

Nutrition Facts
Plum jam breadcrumb pudding
Amount Per Serving
Calories 345 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 98mg33%
Sodium 191mg8%
Potassium 107mg3%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 488IU10%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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The dreaded chore of school packed lunches - can you feed a hulking teenager for 30p a head?
Bank Holiday Monday at Le Marche