Custard Brioche Recipe

This recipe was a recent accident happened upon by my husband and myself. While attempting to make another dish entirely I merrily added all the wrong things, in all the wrong order and ended up in a complete muddle. I had created a sweet dough, although I wasn’t sure what to do with it. My husband being the resourceful type immediately grabbed for a can of powdered custard and created this wonderful dessert. It has since made appearances at parties, work functions and has become a fast favourite. In this instance it was a most fortunate mistake.

What You’ll Need

300ml/ 10 fl oz Milk

600g/ 1lb 5oz Plain Flour

75g/ 3oz Unsalted Butter

1 Tsp Salt

2 Tbsp Caster Sugar

1 Large Egg

1 dried yeast packet (7g)


Icing Sugar

Hot Water

Step 1

In a pan heat the milk and butter together until the butter has melted. Leave to cool slightly. In a large bowl mix together 500g of the flour with the salt and sugar. Beat the egg into the milk and butter mixture.

Step 2

Mix the yeast into the flour mixture. Slowly start to pour the milk mixture in to combine. Once combined, slowly add the remaining 100g of flour to make a dough. We knead our dough in a stand mixture for around 4-5 mins, you can also knead by hand but it will take a few minutes longer. Return the dough to a mixing bowl, cover and leave to rise in a warm place for an hour.

Step 3

While the dough is rising make up a quantity of custard (the exact amount is down to personal preference). Leave to cool slightly

Remove the now risen dough and place onto a lightly floured surface. Roll out to make a long rectangle. Spread the custard across the dough. Slowly roll up the dough (like you would a Swiss Roll). With a sharp knife slice the dough into little rolls. Arrange the rolls in a prepared tin, cover and leave to rise in a warm place for an hour.

Step 4

Place into a preheated oven 180C/ 350F/ Gas Mark 4 for 20-25 mins. Once cooked leave to cool. Mix up some simple icing using icing sugar and hot water. Trickle across the cooled brioche. Now all you need to do is cut a slice and enjoy!

Rachel’s Organics Divine Rice Pudding Review

Rice pudding is one of those things you either love or hate. Personally I love it, but Anne hates it (something to do with the taste of hot milk). But is it possible for us fans to find a shop bought version of this traditional pud that tastes homemade?

If you’d asked me this awhile ago I probably would have been sceptical. I mean no offence to the many and varying varieties of rice pudding that can be bought in a can, but it’s a long way away from a lovingly prepared homemade dessert. Thankfully I may have found a solution thanks to the good people at Rachel’s Organics.

They recently sent me both varieties of their Devine Rice Puddings. These come in Traditional and Toffee flavours. You pop them in a the microwave and away you go.

For a true traditionalist there is of course no crust on these little puds such as an oven baked pudding might sport. But taste wise they are very authentic. I found both varieties to be thick, creamy and rather mouthwatering. I was particularly partial to the Toffee version, but for a true rice pudding you can’t beat the Traditional flavour.

For a nostalgic family sized pudding, I’d like to see a larger version in both flavours. At the moment only Traditional can be bought in a larger pot.

Would I recommend this product?

Definitely, they are really rather yummy 🙂 I’d even suggest that non rice pudding fans give them a try, they might just change your mind. The Traditional variety also contains less than 5% fat making it a non guilty pleasure!

Can they be improved in anyway?

As I said I’d like to see a larger, family sized version in both flavours. But taste wise they are pretty spot on.


Divine Rice Traditional Twinpack

This Product is stocked in:

  • All Waitrose
  • Most Sainsbury’s supermarkets
  • Most Asda
  • Some Tesco supermarkets
  • Independent health and whole food shops

2 x 150g

Single pot 150g & 500g also available.

Divine Rice Toffee Twinpack

This Product is stocked in:

  • Most Waitrose
  • Ocado
  • Some Tesco supermarkets

2 x 150g

We love sweets – Gulab Jaman Recipe

Last weekend I had the privilege of attending an Indian wedding. It lasted for days and was the most opulent event I think I’ve ever attended. I’m still in awe of the jewellery, saris and entertainment. The other thing that stuck me was the immense amount of food on offer. Some things were familiar, while others I had not tried before. But one pudding was so delicious I had to find out not only what it was but how to make it. The recipe I am sharing is for Gulab Jaman and it was given to me very generously by the mother of the bride:

What You’ll Need

100g dried milk

25g plain four

1/2 tsp baking powder

3/4 tsp melted ghee (or butter)

Whole milk

200ml vegetable oil (for frying)

100ml water

250g caster sugar

3 cardamon pods

Step 1

In a large bowl mix together the dried milk, flour, baking powder and ghee. Add milk slowly until a soft dough is formed. Divide mixture into 11-12 balls.

Step 2

In a saucepan begin heating the water, add the sugar. Once the sugar has dissolved add the cardmon pods (broken in a pestle & mortar). Simmer for ten minutes.

Step 3

Heat the oil in a frying pan, keep the heat low and add the balls a few at a time. They need to be cooked slowly so they cook evenly and don’t toughen.

Step 4

Place the cooked balls into the sugar syrup. Leave to soak for at least one hour. They can be eaten hot or cold. Enjoy!