Jam Donut Pudding

I’ve always said that my all time favourite food was cinnamon donuts.  There is a chain-store donut shop at my local shooping centre that makes them in front of you.  I must admit I stand there mesmorized as the dough plops into the hot fat and slowly moves it’s way along the conveyer to its final destination – the big bowl of cinnamon and sugar!!  It’s only then that my trance is broken and I return to the land of the living.  Ah simple delights….

So one fine morning as I checked email at work, a devilishly naughty blog post appeared in my inbox (forwarded by Bells).  This blog post came in the wake of me listening to a podcast about giving up the evils of sugar in your diet.  It was quite amusing that I should be tempted back to “all things sugar” so soon after my attempted conversion.  Bells know I would never be able to resist this kind of recipe – and she was so right!!

Jam Donut Pudding  appeared on a blog called Not Quite Nigella and it was love at first sight.  Of course I am going to make a pudding out of donuts – there was never any question that I wouldn’t!!!  We were having guests for dinner – so I thought it was a perfect opportunity.

My husband thought it might be a bit too much – he wondered if the eggy mixture would cope with the dense donuts.  I wondered this too – but thought it worth a try.

I cut the donuts (day old donuts, by the way) across ways and spread them with blackberry jam and put them back together like a sandwich.  My baking dish was quite big so a dozen donuts did the trick.  I can tell you now my anticipation for the dish was almost tangible.

Well, it cooked up beautifully and was not nearly as sweet as you would imagine.  A good bread-type pudding for me needs to have enough of the custard mixture penetrating the bread to make it moist, but also just a hint of its original breadiness still present.  This dish did all those things.

My only other comment would be that it browned a little too much on top for my liking.  This is partly due to my oven (which is on the wish list for replacement).  In the last 10 minutes I might cover it in foil next time to preserve the top layer form browning too much.

All in all, a delightful dish.  It certainly rang my bell.  I’ll be making it again – but only for guests.  If I just make it for my family of three I can see myself devouring the lot!

I must apologise to our regular readers.  I have been finding it difficult to get into the swing of regular blogging.  The cooking comes easy – the blogging takes more effort (although I enjoy the end results).  So I am going to do my best to blog weekly from now on.  Thanks again for visiting this site and reading along about something that I love.

See you next week.


PS.  A quick shout out to our cat Tiggy who recently celebrated his 3rd birthday and his 1st year anniversary of living with us.  He’s been such a great addition to our small family and my son and I made a cake to honour the occasion.


8 Comments (+add yours?)

  1. Lorraine @ Not Quite Nigella
    Jul 26, 2010 @ 10:17:22

    I’m so glad that you liked it! I too had reservations about it while I was making it (and the same ones 🙂 ). But yes I found it a great alternative to a bread and butter pudding!


  2. bellsknits
    Jul 26, 2010 @ 10:24:57

    I knew as soon as I saw the recipe (when I was looking for Bread and Butter pudding) that it was for you!

    It’s a fantastic use of donuts. Im almost wishing you’d made it for us on Sat night except that we were all stuffed from eating all day. I wonder if you’d be better off covering it for the first part of cooking it then uncovering it nearer the end. I have a feeling covering it near the end would ruin any crispiness that you achieved in teh first stages. Is it meant to have crispiness on top? I would think that would be nice.


    • Delly
      Jul 26, 2010 @ 10:31:00

      You might have a point with that Bells. Covering nearer the bginning would be better. I’m not sure we are really after crispiness – just cooked’ness.


  3. bellsknits
    Jul 26, 2010 @ 10:25:35

    ps i love the ‘watch as they’re made’ donut places too!


  4. 2paw
    Jul 26, 2010 @ 11:12:49

    Mmm, doughnut custard, it looks so delicious. I love all baked custards, especially bread and butter. I shall have to give this s go.
    Lucky Tiggy, that’s a great cake!! I must cook The Labradors some bone biscuits today- if I tell them Tiggy had a cake they will be longing for one of their own!!!


  5. drkknits
    Jul 26, 2010 @ 14:37:26

    yum yum yum. one of my favorite teenage memories is hanging out in a little coffee shop that made fresh hot donuts, i devoured them with a chocolate thick shake. a great idea. gee i love bread and butter pudding too. dont spose you have a no fail recipe for that??!!

    oh and, i just need to say, thank you for making us SMores on the weekend, they were WONDERFUL and i dont care whether they were made over a campfire or not. marshmallow and chocolate is never wrong!


  6. Rose Red
    Jul 26, 2010 @ 18:23:04

    mmmmm donuts!

    I love donuts too! What I’d like to know is how you managed to keep a dozen donuts for over a day without eating them!!

    It looks and sounds delicious – yet another recipe for me to try out!


  7. David Hilyard
    Jul 27, 2010 @ 21:20:54

    When I saw this on your facebook I thought it looked fascinating, but far too sweet, so I am interested to hear you say it is not so sweet as it may sound. I love a bread and butter pud, so this would be good. Of course, without an oven, I won’t be trying it at the moment.

    I think a crispy top is an essential part of a pud like this, for textural contrast, and that toasted flavour. And yeah, needsa lots of soaky custard.

    Lucky Tiggy!


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