Desserts

Fruity Chocolate Bread Pudding - Slow Cooker

6

Apricot, chocolate and mixed fruit bread pudding, cooked in a slow cooker

4
SERVES 4:

175g plain or dark chocolate
1 small fruit loaf
Slow cooker
120g roughly chopped ready-to-eat dried apricots
300ml double cream
1 tablespoon caster sugar
150ml milk
2 medium eggs
3 tablespoons demerara sugar for sprinkling
1. Lightly oil an overproof dish that will fit in the slow cooker cooking dish. Place an upturned saucer into the dish and pour around 1" (2.5cm) of cold water. Turn the slow cooker to high. 2. Break the chocolate into small pieces and set over a saucepan of gently simmering water in a heatproof bowl. Heat gently, stirring often until the chocolate has melted and is smooth. Remove from the heat and leave to cool for around 10 minutes, until the chocolate begins to thicken slightly. 3. Cut the fruit loaf into medium slices and spread with the melted chocolate. Leave until almost set, and then cut each slice in half to form a triangle. 4. Layer the chocolate-coated bread slices and the chopped apricots in the buttered overproof dish. 5. Stir the cream and milk together, and then stir in the caster sugar. Beat the eggs, and gradually add the cream and milk mixture, beating all the while until well blended. 6. Carefully pour this over the bread slices and apricots and leave to stand for 30 minutes. 7. Sprinkle with the demerara sugar and place in the slow cooker. Pour around enough boiling water to come halfway up the side of the dish. Cover the top with a sheet of lightly oiled tin foil and cover with the lid. 8. Cook on high for 4 to 5 hours, until the custard is lightly set and serve immediately.
Nutritions

Calories
58

Sodium
126mg
5% DV

Fat
1g
2% DV

Protein
3g
7% DV

Carbs
7g
2% DV

Fiber
0.8g
3% DV

Putting a little Southern spin on classic New England lobster rolls with these simple and delicious shrimp rolls! On a warm summer day, there's just nothing better than a chilled sandwich and a cold beverage. Make them ahead if you're entertaining, or whip up the no-cook meal in about 15 minutes. These easy shrimp rolls are a delicious lunch or dinner when served alongside coleslaw, potato chips, hush puppies or pickles!

2 T salted butter
1 lb. peeled and deveined cooked shrimp
1 stalk celery
2 green onions
1/3 c mayonnaise
1 t lemon juice
1 t white vinegar
1 T minced fresh dill
1/4 t Old Bay seasoning
1/4 t sugar
Kosher salt and black pepper ( to taste )
4 hot dog buns
4
  • Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
  • In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice,...
    See the full directions on my site
Nutritions

Calories
248

Sodium
870mg
36% DV

Fat
7g
11% DV

Protein
19g
38% DV

Carbs
23g
8% DV

Fiber
3g
14% DV