Something old and something new. A lovely pie and a leftovers pudding

Vegan Green Lentil,White Cabbage & Onion Pie

Something old and something new today. I fancied a pie today, so I did us a green lentil, white cabbage and onion one, seasoned with sweet chilli sauce and mustard. This was originally invented for Meal Plan 8. I couldn’t be naffed making individual pies, so I made one 20cm one, and we had that with runner beans from the garden. I used olive oil in the pastry rather than rapeseed oil, which I usually use. The pastry today was exceptionally short, was it the oil? I couldn’t taste the olive oil either, which I was hoping to. If it is of interest, this pie is vegan.

Green lentils

 

A plum jam breadcrumb pudding

I am  making efforts to use up some of my many supplies. So when I saw this recipe in Hugh Fearnley-Whittingstall’s Love Your Leftovers book, I thought I’d give it a try.

Ingredients I used

This is my version of Hugh’s recipe.

I used some ancient home made plum jam instead of marmalade. From the original recipe, the cream in the pot was a bit short of 200ml and the jam wasn’t quite 300g. I didn’t want to faff about with spare egg whites, so I used 3 whole eggs. The breadcrumbs in the freezer weren’t enough either, so I got a couple of slices out of the freezer and chopped them up very small. The original adds a solitary teaspoon of Drambuie. I’m not quite sure that a teaspoon is worth adding. But in any event, I didn’t add any alcohol, although if I did, it would be more like a good splosh

Would be worth trying oil in this too, instead of butter / margarine

I’m explaining this to show that recipes are amenable to adaptation

I cooked it in the oven. I didn’t use a Bain Marie as I have a fancy pants steam oven, I used one of the steam functions as I thought that would do much the same job. It did. The resultant pud was absolutely delicious! Utterly light, on the abstemious side of sweet and far far too moreish! 😋😋😋 Defininitely a keeper that one. Really pleased as it means I can use up lots of my store of jam. Hugh suggests using fruit compote in a different version and I can see how well that could work. You could use up all kinds of small quantities of fruit by making a compote with it. It’s blackberrying season now, and wouldn’t a blackberry and apple version be scrummy!

Plum pudding

 

Coconut Milk

(originally written in 2015)  I had an email today from Approved Food telling me that they had Maggi coconut milk on special, today only. I bought lots and lots and lots of it ages ago and am down to my last two boxes now. So when they said they had some for 99p (about £3.50 in the shops), I went over to the website and got lots more boxes. Stocked up again for the foreseeable future – hooray!

plum jam breadcrumb pudding

Plum pudding

Plum jam breadcrumb pudding

A lovely leftovers pudding
0 from 0 votes
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Pudding
Cuisine: English
Keyword: breadcrumbs, budget meals, cheap family recipes, jam, leftovers
Dietary Requirements: Nut Free, Vegetarian
Other: Freezes Well
Servings: 8 servings
Cost per portion 18p
Calories: 345kcal
Author: Thrifty Lesley
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Ingredients

  • 10 g butter 2p
  • 3 eggs 30p
  • 200 ml double cream 65p
  • 100 g sugar 6p
  • 150 g breadcrumbs using a value loaf, 9p
  • 300 g jam I used homemade. If you have to buy the jam, value jam at 45p a jar, would cost 30p

Instructions

  • Butter a 1.5 litre dish
  • The jam, marmalade or whatever you are using, needs to be the consistency of a thick compote. If it's thicker than that, let it down with a little water
  • Separate the eggs
  • Mix the jam with the egg yolks, cream and sugar until thoroughly blended
  • In a scrupulously clean bowl, whisk the egg whites to the soft peak stage
  • Set aside a heaped tablespoon of breadcrumbs
  • Stir all the rest of the breadcrumbs into the mix
  • Gently fold the whisked egg whites into the mixture
  • Sprinkle the remaining breadcrumbs over
  • Stand the dish in roasting tin and pour boiling water into the tin until it is halfway up the sides of the dish
  • Bake at 180° / Fan 160°/ Gas 4 for 50-60 minutes until set. There should still be a bit of a quiver Click to start a 50 minute timer
  • Remove from the roasting tin and dust with icing sugar. Serve on its own, or with a dollop of cream, yogurt or ice cream

Nutrition

Nutrition Facts
Plum jam breadcrumb pudding
Amount Per Serving
Calories 345 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 98mg33%
Sodium 191mg8%
Potassium 107mg3%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 488IU10%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

2 Comments

  1. Lesley

    I had to go and read the packet, and yes, milk powder! My brother is coeliac and he finds gluten hidden away in all kinds of extraordinary places!

  2. ZolaSpud

    The lentil pie sounds yum (although I think I’d leave the beansprouts out *wrinkled nose of disgust*) (I know, I’m a baaad vegan – LOL!)
    I’ve used Maggi coconut milk powder for sometime. Only recently read the ingredients though – it’s got cows’ milk in it, so not vegan!
    *super sad face*
    All other brands I can find seem really expensive in comparison. Super poops!

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