Muffins have a very short shelf life. Generally, I freeze mine individually for school lunches, but every so often I make a batch and deliberately leave them for a muffin pudding the next day. The baked muffin pudding uses the same concept as the bread and butter pudding for using up stale muffins.
Baked Muffin Pudding
5 stale choc-chip muffins (see muffin recipe here)
1 ½ cups milk
1 cup cream
3 tablespoons caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1 teaspoon mixed spice
Preheat oven to 180°C.
Grease a medium ovenproof dish. Slice muffins into 5mm slices. Arrange slices into dish. Beat the eggs, vanilla essence, sugar and milk and cream together. Pour mixture over muffins and let soak for about 5 minutes, Bake pudding for about 45 minutes until top is brown and pudding is set.
Serve with whipped cream, ice cream or custard.
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Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
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I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.