Milseag Ubhail is Arain
Tha an tionndadh nas aotruime seo den mhilseag aran-is-ìm freagarrach do latha fuar geamhraidh, is i cho blàth is sàsachail. Tha an reasabaidh seo feumail cuideachd ma bhios aran air fhàgail agad.
Gritheidean (6 – 8 pòrsanan)
8 ùbhlan milis
3 roilichean seana, air neo ciabatta neo baguette
4 spàin-bhùird siùcair (is donn as fheàrr)
Spìosan measgaichte / caineal / dinnsear / clòbhan bleithte, a rèir do mhiann
600 ml bainne
4 uighean
Geàrr na roilichean no an t-aran ann an ciùbaichean. Rùsg na h-ùbhlan, thoir air falbh na cuairsgeanan, agus geàrr ann am pìosan beaga iadsan cuideachd.
Measgaich aran is ùbhlan, cur ris spìosan gu do riar, agus cuir a h-uile rud ann an soitheach-àmhainn a th’ air a shuathadh le glè bheag de dh’ìm.
Buail na h-uighean le forca, cuir am bainne agus an siùcair riutha, agus dòirt iad thairis air an aran ‘s na h-ùbhlan. Brùth sìos iad gu socair, gum am bi gach pìos air a bhogadh. Leig leis seasamh fad mu 10 mionaidean.
Bruich san àmhainn e aig 160 C fad mu aon uair a thìde, gus an tig dath òr-dhonn air, agus bi an t-ughagan tiugh. Tha an ùine an crochadh air doimhneachd an t-soithich, mar sin thoir sùil air nas tràithe. Còmhdaich am mullach le foidhle ma bhios e a’ fàs ro dhonn.
Gabh e teth le iogart Greugach, uachdar singilte, reòiteag no sabhs faoineig.
Apple Bread Pudding
This lighter variation on the classic bread and butter pudding is a warming and filling pudding for a winter’s day. It’s good for using up leftover bread.
Ingredients for 6 – 8 helpings
8 eating apples
3 stale bread rolls, OR equivalent amount of ciabatta or baguette
4 tbsp sugar, pref. brown
mixed spice / cinnamon / ginger / ground cloves as preferred
600 ml milk
4 eggs
Cut the rolls or bread into small cubes. Peel, core and cube the apples.
Mix bread and apples, add spice to taste, and put in a lightly greased oven-proof dish.
Beat the eggs, milk and sugar together and pour over the bread and apples, pressing these down slightly so they all absorb the liquid. Leave for about 10 mins.
Bake in the oven at 160 C for about an hour, or until top is golden brown and custard has just set – the time will depend on the depth of the dish, so check earlier. Cover the top with foil if getting too brown.
Serve hot with Greek yoghurt, single cream, ice-cream or custard.
