S2, Ep4: Catmint, Venn diagrams and a bread pudding
As winter draws to a close, Annabelle talks about getting stuck into the garden, planting 60 pots of catmint (using an incredible giant corkscrew fitting that just attaches to a cordless drill - it's like this - and not an ad, just an enthusiastic sharing of a gardening tool), while Gillian eats bread pudding with her sisters.
Gillian's Bread Pudding
Bread pudding (not to be confused with Bread & Butter pudding) can be made with whatever stale pieces of bread you have left over. I keep mine in the freezer until I have enough to make a couple of puddings. As you can see from the photos, my pudding included lots of lovely rye bread, which makes for a darker bread pudding. If you use lighter styles of bread, expect your bread pudding to look much lighter. Bread pudding is very simple to make. Stale bread is softened with water 'til it is very moist (soggy) and then torn into small pieces with your hands ( it is fine to leave in the crusts - I love the texture they give to the pudding). To then add the ground spices of your choice, dried fruits, an amount of sugar to your taste, 2 eggs to bind it, and 100 -150gms of melted butter. I like to use a little less sugar so that I can add some more at the end, sprinkled on top.
Mix everything together 'til evenly combined and spoon into a baking tin or ovenproof dish of your choice that has been greased with butter. The quantity of bread pudding you are cooking and the depth of it will affect baking time, but whatever size it is, bake it at 170 degrees celcius. Cover your pudding surface with baking paper before it goes into the oven. Remove from oven when the surface is crunchy and the smell of the pudding can no longer be resisted. Mine was baked for 1 1/2 hours. Remove the baking paper and dot the surface of the pudding with small pieces of butter. Return the pudding to the oven for another 10 minutes. Remove and sprinkle with castor sugar. I think it's best eaten hot or warm. It can be reheated in a microwave or oven. It can also be frozen. Enjoy this very simple but very moreish pudding! G xx
Letters in the mail
This week we received two incredibly gorgeous letters in the mail. The first was delivered to our new podcast postal address "The Cupboard, Tenterfield Fuels, Tenterfield, NSW AUSTRALIA 2372" and it literally was waiting for us in the cupboard. Thank you @misskkkkkkkkkkkk - you made our day. And the second letter was from Naomi Bulger who is a dear friend of Dispatch and creates the most gorgeous mail art. She's an advocate of letter writing and this week, to coincide with International Letter Writing Week, she has put forward the idea of a week-long challenge to write a letter or postcard a day to someone who might be lonely. What a great idea. Click the link here for more details.
And here are a couple of pictures Naomi took of the letter she wrote to us ... we'll show you more next week. The details are exquisite and must be shared.