Milseag-arain le dearcan-coille is liomaid
Seo reasabaidh eile bhon charaid agam, Molly MacRae, le taing! ‘S e milseag a’ gheamraidh a th’ ann, ach le blas is fàileadh an t-samhraidh – math airson làithean gruamach a shoilleireachadh. Faodaidh tu ar dearcan-coille Albannach a chleachdadh, ma bhios poca agad sa reòthadair, no na fraochagan Ameireaganach a chì thu nam bùithtean. Agus tha cha mòr gach seòrsa arain freagarrach – chleachd Molly aran geal agus pìosan lof rois-Moire, agus chleachd mise taois-geur is aran le raosaran. Fìor bhlasta, an dà chuid!
Tha an reasabaidh a’ cleachdadh cupannan Ameireaganach, ach bhiodh muga beag ceart gu leòr cuideachd, no 250 gr/ml gach cupa. B’ fhearr dhut saoitheach-àmhainne leathann eu-domhain (mu 8”x8”x2”) a chleachdadh, gus a’ chuid as motha de mhullach cruasbach fhaighinn.
Tàthchuidean
¾ cupa dearcan-coille
4 – 6 pìosan lofa (seann, no air an tòstadh gu goirid), gu leòr airson dà fhilleadh san t-soitheach-àmhainne.
2 cupa bainne (seòrsa sam bith)
½ cupa siùcair dhuinn
1 spàin-tì extract faoineige
1 spàin-tì extract liomaid (nas làidire na sùgh, gun a bhith cho geur)
rùsg-liomaid sgrìobte
2 ugh mhòr
ìm – gu leòr airson nam pìosan-lofa
Ro-theasaich an àmhainn gu 350°F / 175°C.
Stiùireadh
Smeur an t-soitheach le beagan ìm agus cuir an darna leth den aran, taobh le ìm suas, ann. Sgoil an dàrna leth de na dearcan-coille air an aran. Cuir an dàrna filleadh den aran gu rèidh air feadh na dearcan agus cuir an còrr de na dearcan air a’ mhullach.
Teasaich am bainne leis an t-siùcar gu faiceallach gus an èirich beagan smùid. Cuir ris an fhaoineag is an extract liomaid.
Buail na h-uighean ann am bobhla, agus beag air bheag cuir am bainne blàth mun chuairt annta. Dòirt am measgachadh-uighe air an arain san t-soitheach. Sgaoil an rùsg-liomaid air a’ mhullach.
Bruich san àmhainn i gun chòmhdach 25 – 30 mionaidean, neo gus an tòisich am mullach ri fàs donn, agus an tèid sgìan glan a-mach às a’ mheadhan.
Ìth a’ mhilseag blàth no fuar, dìreach mar a tha e, no le uachdar, iogart, reòiteag no ughagan.
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Blueberry Lemon Bread Pudding
Here’s another recipe from my friend Molly MacRae – many thanks to her! It’s a winter pudding, but with the taste and smell of summer – good for brightening up gloomy days! You can use our Scottish blaeberries, if you have a bag in the freezer, or the American blueberries you see in the shops. And virtually every kind of bread is suitable – Molly used white bread and slices of rosemary loaf, and I used sourdough and currant loaf. Both absolutely delicious!
The recipe uses American cup measures, but a small mug would do, or use 240 ml to a cup. You’re best to use a wide, fairly shallow baking dish (around 8”x8”x2”), to get the maximum crunchy topping.
Ingredients
3/4 c. blueberries (fresh or frozen)
4-6 slices old bread or leftover rolls or buns sliced horizontally into ½ -inch-thick pieces (enough bread to make 2 layers in an 8” x 8” x 2” baking dish)
2 cup milk (dry nonfat, 2%, whole, or half-and-half – however indulgent you feel)
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract (not juice)
grated zest of 1 lemon
2 large eggs
Butter – enough to spread on one side of each piece of bread (2-3 tablespoons)
Directions
Preheat oven to 350º F.
Fit half the bread, buttered side up, into a greased baking dish. Sprinkle half the blueberries over the bread. Fit the rest of the bread, buttered side up, over the blueberries. Sprinkle the remaining blueberries over all.
Heat the milk and sugar just until steaming. Stir in vanilla and lemon extract.
Beat the eggs in a bowl, then gradually stir the warm milk into the bowl. Pour egg mixture over bread.
Bake, uncovered, 25-30 minutes, or until the top is beginning to brown and a knife inserted near the center comes out clean.
Serve warm, cold, or reheated, with or without custard sauce or ice cream, or yoghurt.
