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Jump To Recipe Jump To Video Pu’er is one of China’s oldest and most treasured teas, originating from Yunnan province. Unlike green or black tea, pu’er undergoes fermentation and aging, which gives it a unique earthy flavor that evolves over time. A nourishing brew of red dates, goji berries, and Chinese herbs, gently steeped for a comforting herbal infusion. Brewing it with jujubes, goji berries, and a touch of Chinese licorice not only balances its depth with natural sweetness but also nods to traditional Chinese medicinal infusions that have been sipped for generations. This comforting brew is more than just flavor—it’s wellness in a cup. Pu’er is believed to support digestion, lower cholesterol, and help regulate blood sugar levels. Traditional Chinese herbal tea in the making — featuring red dates, goji berries, dried licorice root, and pu-er tea. Jujubes are often used to calm the mind and improve sleep, while goji berries and licorice are said to support liver function and boost immunity. Together, they create a nourishing tea that’s gentle yet revitalizing. If you’ve never tried pu’er before, this is a great way to ease in. The jujube and goji add a soft fruity sweetness, and the licorice rounds it out with a hint of warmth. Plus, you can re-steep good-quality pu’er multiple times—each round brings a slightly different character. Brew a pot and take a moment for yourself; it’s not just tea, it’s a small pause in the day. A warm and holistic blend of ingredients — this herbal tea balances nourishment and flavor in every pour. Ingredients: (Serve 2) Pu’er Tea Leaves, 1 TBSP Jujubes Deseeded, 5 Goji | Wolfberries, 1 TBSP Chinese Licorice, 1 Equipment: Teapot / Pitcher Directions: I am using my Hario ChaCha Kyusu Maru teapot. Add pu’er to a teapot. Pour a little boiling water to cover the leaves. Swirl and discard immediately; this "wakes up" the tea and rinses off dust. Add 500ml of fresh boiling water to the rinsed leaves, along with the rest of the ingredients. Steep for 20–30 seconds, discard this 1st brew. Add another 500ml of boiling water. Cover and steep for 5 mins. Enjoy. Cheers! Good quality pu’er can go for 4–6 brews. Flavor will deepen and mellow as you go. Poured and ready — this traditional herbal tea is perfect for sipping slowly and restoring balance. Cheers! Recipe Video:

Jump To Recipe Jump To Video Boricha, or roasted barley tea, is a beloved everyday drink in Korean households, often served both hot and cold throughout the year. Traditionally brewed with just roasted barley, this humble tea is known for its nutty aroma and mild toasty flavor. Warming and earthy—this barley tea with ginger and red dates is soothing for the soul and the gut. Over time, families have added ingredients like jujubes and ginger to give it a comforting warmth and a subtle natural sweetness. It’s the kind of drink that feels like home. Beyond taste, boricha comes with its own quiet superpowers. Barley is known to aid digestion and may help regulate blood sugar and cholesterol levels. Ginger supports immunity and soothes the gut, while jujubes—often used in traditional medicine—can help improve sleep and boost circulation. It’s a trio of ingredients that nourishes from the inside out. A refreshing twist on a classic—iced barley tea with jujube-infused cubes to cool you down with every sip. Serve cold with jujube ice cubes... If you’re looking for something to sip on that’s caffeine-free, soothing, and gently restorative, this might just be your new go-to. Whether you’re winding down after a long day or pairing it with a simple meal, this tea offers a small moment of comfort. Give it a try—you might be surprised how much you enjoy the ritual of making and drinking it. Simple, restorative, and deeply nourishing—just barley, ginger, and red dates. Ingredients: (Serve 2) Roasted Barley, 20g Jujubes Pitted, 30g Ginger Grated, 2" Equipment: Sauce Pot Ice Cube Tray (Optional) Directions: Bring 1L of water to a simmer in a sauce pot. Add in all the ingredients. Turn the heat down to low, cover and cook for 20 to 25 mins. Strain and serve hot or chill in the fridge to serve cold with jujube ice cubes. Enjoy. Cheers! Barley tea steeped with ginger and jujubes—clean, comforting, and timeless. Hot... Barley tea on the rocks—with date-studded ice cubes that melt into mellow sweetness. Or cold? Still refreshing... Cheers! Recipe Video:

Jump To Video: Childhood in a can, but make it taste like you know what you’re doing now. I grew up eating SpaghettiOs. It wasn’t a gourmet thing—it was just there. A quick meal after school, a lazy Sunday lunch, something warm when everything else felt a bit cold. Opening that can now brings back more than just the smell. It's memories. Simple, unpolished, honest. So I figured—why not give it a little grown-up twist? Not to erase what it was, but to honor it. Keep the core, but add a little soul. Tomato purée for richness, Worcestershire sauce for depth, and a quick chili-garlic oil to give it the kick it never had back then. Nothing fancy, just pantry staples doing what they do best. The result? Still soft, still comforting, still familiar—but with a little more bite and warmth. Like the past, but with seasoning. Directions: Simmer the SpaghettiOs: Pour the can into a pot. Rinse the can with water and add that in too—don’t waste a drop. Bring to a gentle simmer and cook until reduced by about half. Add the extras: Stir in 2 TBSP of tomato purée and 1 TBSP of Worcestershire sauce. Mix well and take off the heat. Make the chili-garlic oil: In a small skillet, add 1/4 cup of olive oil and sliced garlic. Cook low and slow until the garlic starts to sizzle. Turn off the heat and stir in chili flakes and Italian seasoning. Combine and serve: Pour that fragrant oil into the SpaghettiOs. Stir to combine, taste, and serve immediately. I know this isn't some five-star meal. But sometimes, you just want something that hugs you back. If you’ve ever had a can of SpaghettiOs sitting in the back of your pantry, give it another shot—with just a little more love this time. Recipe Video:

Jump To Recipe Jump To Video No ice. No fuss. Just chill vibes in a glass. This was one of those recipes that started with, “I wonder what would happen if…” and ended up being ridiculously satisfying. The combo of coconut water, pandan cream, and chilled coffee? Refreshing, creamy, fragrant, and just the right amount of indulgent. It tastes like a beach day but with better coffee. Coconut latte with silky foam and swirling crema — tropical comfort in a cup. I didn’t add ice because I didn’t want to dilute the flavors. The chilled coconut water and coffee are enough. And that pandan-laced coconut rum cream? You’ll want to pour it over everything. There's nata de coco at the bottom for that chewy surprise, which just adds to the fun. Coconut latte with dreamy layers and a cloud of foam on top — rich, creamy, and refreshingly smooth. If you’re craving something a little different from your usual latte—give this a go. You don’t need any fancy gear aside from a milk frother. Just a bit of time, a love for coconut, and the urge to treat yourself. Fat Dough’s coconut latte — where artisan roast meets island indulgence. Ingredients: (Serve 2) Heavy Whipping Cream, 50g Whole Milk, 25g Pandan Syrup Homemade , 2 TBSP Coconut Rum, 2 TBSP Nata de Coco, 2 TBSP Per Serving Cold Coconut Water Chilled, For Serving Freshly Brewed Coffee Chilled, 2 Servings Equipment: Milk Frother Directions: Please visit my " Pandan Syrup " page for the recipe. Make the pandan cream. In a small bowl or cup, add heavy cream and milk. Whip with a milk frother until frothy. Add pandan syrup and coconut rum. Continue whipping until slightly thickened but still pourable (like melted whipped cream). Build the drink. Add 2 TBSP nata de coco into each glass. Fill halfway with chilled coconut water. Add your chilled coffee (about one espresso or moka pot serving). Top with the pandan cream mixture. Serve. Serve immediately—no ice needed. Stir before drinking. Sip and enjoy the layers of flavor. Cheers! Refreshing! Cheers! Recipe Video:

The world is in lockdown mode during this pandemic, sadly. And almost everyone has lots of vegetable leftovers in the fridge or freezer. I know I have lots. Quite frankly, I am running out of ideas on what to do with that. I had already made vegetable stock and soups. That's the moment in which I would browse thru' recipe books or YouTube for ideas. Jamie Oliver's Reverse Puff Pastry Pizza caught my attention. Or perhaps the word "pizza" made my eyes and mind focus more. Lol! Anyway, this recipe is in his cookbook "Veg". It is available on Amazon . The great thing about this recipe is you can use whatever vegetable you want or have on hand. I personally feel that the important key elements are tomatoes, onion and garlic. The rest is just a balance of colors. I also added mushrooms cos it gives that umami flavor profile and elevates this whole dish. Of cos, you can use whichever kinda mushrooms you have on hand. In order to keep this dish 100% vegan, I am using vegan puff pastry and cheese. You don't have to if you are not a vegan. Fresh mozzarella or even burrata is a great cheese for this puff pastry pizza. On a side note, use a neutral oil when baking the vegetable. Olive oil has a very low smoking point, so it is not advisable to use it for baking. Only use extra-virgin olive oil for final drizzling. And yes! That last balsamic glaze gives this whole dish an extra oomph! Ingredients: (Serve 2) Cherry Tomatoes Halved, About 20 Leafy Greens (I am using cabbage) Julienned, A Small Handful Carrots or Zucchini / Eggplant Oblique Cut, A Handful Mushrooms (I am using s hiitake) Coarsely Sliced, A Handful Chili / Bell Peppers Coarsely Sliced, A Handful Red Onion, 1 Garlic, 3 Cloves Herbs (I am using scallions), A Handful Sea Salt, Pinch Black Pepper, Pinch Dried Mushroom Powder, Pinch Canola / Grapeseed / Sunflower Oil, A Drizzle Store-bought Frozen Vegan Friendly Puff Pastry, About 200g Vegan Mozzarella Preferably Emborg , A Handful Extra Virgin Olive Oil Preferably Alce Nero's , A Drizzle Balsamic Glaze Preferably Alce Nero's , A Drizzle Equipment: Cast Iron Skillet/Pan, or Baking Dish/Casserole, or Baking Tray Oven Directions: Preheat oven to 180 degrees celsius or 350 fahrenheit. Once you have sliced and cut your leftover vegetables, brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil. Add in all the vegetables. Quarter the onion and peel them layer by layer. Crush the garlic. Add the onion and garlic into the vegetable mixture. You can use any green herbs you have on hand. I only have scallions, so I will be slicing them coarsely and adding in the white parts only. I will save the green parts for garnishing later. Season well with salt, pepper and mushroom powder. Drizzle some more canola oil over the top. Toss to coat everything well. I am just gonna use my hand. Wack into the oven and bake for about 40 to 50 mins or until the vegetables are lightly charred, but not burnt. Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. The shape doesn't have to be perfect. Carefully, remove the skillet/baking dish or tray from the oven. Fish the garlic out. Remove the flesh from the skins. Return the flesh into the vegetable mixture, distributing them evenly. Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry. Cover the vegetables with the rolled puff pastry. Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point. *Be extremely careful, as it is piping hot.* Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions. Wack back into the oven and bake until golden brown. Remove from the oven. Run the edges with a knife to loosen the puff pastry. Place a larger board or plate on top of the skillet/baking dish or tray. Carefully and swiftly flip. Give it a light tap. The puff pastry pizza should come out beautifully. Immediately, scatter some vegan cheese over the top. Garnish with some herbs, I am using scallions. Drizzle some olive oil and balsamic glaze over the top. Slice and serve immediately. *To make your own balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.* Recipe Video:

Jump To Recipe Jump To Video I can't believe that I made this dish back on 5th March 2016. I must be getting old. Anyway, here's another fun way to make use of leftovers post-holidays season. You can add whichever leftover veg or roasted meat or sausages, ham you have in your fridge. I made a sausage version 6 years ago. Today, I am making a vegetarian version with all the leftover veg I can find in my fridge. Frittata derives from Italy. It is actually a crustless quiche or an omelette made of mostly veg, meat and cheese. Very much like the Spanish omelette. Some would also say that this is an open-faced omelette. Whatever they wanna call it, I would still devour this eggcellent dish. The magical thing is that you can clean out your fridge and make a frittata and it would still be yummilicious. If you really wanna get naughty, you can add bits of mozzarella over the stir-fried veg or meat (or both) just before pouring the beaten egg over. Ingredients: (Serve 4) Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP Shallots Finely Minced, 3 or Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Any Mushrooms Thinly Sliced, A Handful Unsalted Butter, 2 TBSP Cayenne, Pinch Dried Parsley Preferably Hexa's , Pinch or Any Dried Herbs Carrot / Squash / Parsnips Finely Diced, A Handful Cabbage / Lettuce Shredded, A Handful Green and Red Chilies Deseeded, A Small Handful (Optional) Eggs, 6 Parmigiano Reggiano Freshly Grated, A Small Handful Dried Mushroom Powder, Pinch Equipment: Cast Iron Skillet / Pan Oven Directions: Preheat oven to broil setting. In a skillet over medium heat, add oil. Once the oil is heated up, add in shallots. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Add in the mushrooms and 1 TBSP of butter. Season with cayenne and dried parsley. Saute until the mushrooms are lightly caramelized. Add in carrots, cabbage, chilies and 1 more TBSP of butter. Saute until well combined. Turn the heat down to low and align the vegetables to the middle. Brush the sides of the skillet with some oil. This is to prevent the eggs from sticking. In a large bowl, add eggs and lightly whisk. Season with salt, pepper, cayenne, dried parsley, parmigiano and mushroom powder. Pour the egg mixture over the veg, Swirl to even out and cook for 3 to 5 mins or until the sides are set. Wack into the oven and broil until the eggs are set for about 5 to 8 mins. Keep a close eye on it. Once the frittata is baked in the oven, immediately remove from oven. Immediately garnish with more parmigiano and dried parsley. Use a spatula to loosen the edges and carefully transfer onto a serving plate. Slice and serve immediately. Eggcellent... Recipe Video:

Jump To Recipe Jump To Video After making some chicken stock and Frittata , I still have quite a handful of leftovers in my fridge. This recipe just popped into my head. Ever since I saw Jamie Oliver's Reverse Puff Pastry Pizza video, I have been making it every weekend to minimize food wastage. Anyway, Reverse Puff Pastry Pizza is in his cookbook "Veg"; it is available on Amazon . The ingredients listed below are what I used for my puff pastry. You can use whatever leftovers you have in your fridge or post-holidays season and trust me, it will turn out yummilicious. What's fascinating is how easy and simple this recipe is. Prepare the ingredients, slice or chop them up, toss in a skillet or baking dish and let the oven do the work. To make life even easier, use a frozen store-bought puff pastry. Pretty straight forward right? So, there shouldn't be any excuses not to give this clean out your fridge puff pastry recipe a try. Ingredients: Inspired by Jamie Oliver (Serve 2) Grapeseed / Peanut / Sunflower / Canola Oil, For Brushing Any Leftover Roasted Meat, Sausages or Ham Diced or Broken Down Into Bit Size Pieces, A Handful Any Mushrooms Coarsely Diced, A Handful Carrots / Squash / Parsnips Oblique Cut, A Handful Scallions or Any Herbs Coarsely Chopped, A Handful Garlic Crushed, 3 Cloves Yellow Onion Thinly Sliced, 1 Ginger Coarsely Minced, 1/2" Sea Salt, Pinch Black Pepper, Pinch Store-bought Frozen Puff Pastry, About 200g Dried Parsley Preferably Hexa's , Pinch or Any Dried Herbs Reduced Balsamic Glaze Preferably Alce Nero's , A Drizzle Parmigiano Freshly Grated, Pinch Equipment: Cast Iron Skillet/Pan, or Baking Dish/Casserole, or Baking Tray Oven Directions: Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil. Add in all the meat and vegetables. Season well with salt and pepper. Toss to coat everything well. Wack into the oven and bake for about 40 to 50 mins or until the meat and vegetables are lightly charred, but not burnt. Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. The shape doesn't have to be perfect. Carefully, remove the skillet/baking dish or tray from the oven. Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry. Cover the meat and vegetables with the rolled puff pastry. Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point. *Be extremely careful, as it is piping hot.* Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions. Wack back into the oven and bake until golden brown. Remove from the oven. Run the edges with a knife to loosen the puff pastry. Place a larger board or serving plate on top of the skillet/baking dish or tray. Carefully and swiftly flip. Give it a light tap for good luck. The puff pastry should come out beautifully. Immediately, scatter some dried parsley over the top. Drizzle some balsamic glaze over the pastry and lastly grate some parmigiano over the top. Slice and serve immediately. *To make your own reduced balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.* Rustically beautiful isn't it? Whatever leftovers you used, it will still turn out yummilicious... Recipe Video:

Jump To Recipe Jump To Video If you have a roast chicken or turkey for Xmas, don't throw out the leftover carcasses or bones. They are fantastic for stock. We had 2 roast chickens and 2 turkey drumsticks for last Xmas, so I figured out why not show you lovely people how I usually make my own chicken stock. The base of the chicken stock... I wouldn't call this broth as it doesn't taste significant on its own. You can reduce this recipe by half or double it up, depending on your number of carcasses. I used some vegetables as the base for this stock. And 1 strange ingredient that you might wonder about is why milk powder; when we cook meat, it will brown and crisp up, that is called the maillard reaction. That is basically the protein and sugar is cooked inside the meat. So, by adding some milk powder, it is like adding fuel to fire, which resulted in more stacking flavors. And guess where I learn this trick from? Heston Blumenthal. I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 3 months, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again. Ingredients: (Make about 500ml) Chicken Carcasses, 2 + Turkey Drumstick Bones, 2 or Chicken Carcasses, 3 Milk Powder, 2 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP Yellow Onions Thinly Sliced, 1 Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Carrots Diced, 1 Shiitake Mushrooms Sliced, 50g Cabbage Shredded, A Handful (Optional) Garlic Minced, 3 Cloves Equipment: Oven Heavy Pot Baking Dish / Casserole Directions: Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer chicken carcasses and turkey drumstick bones (if you are using) into a baking dish. Sprinkle milk powder over the top. Mix to coat well. Wack into the oven and bake for 40 to 50 mins or until the bones are dark browned. In the meantime, add oil into a pot over medium heat. Once the oil is heated up, add in the onion. Season with salt, pepper and sugar. Saute until caramelized. *To speed up the process, you can saute the onions on high heat. Once the onions start to stick to the bottom of the pot, add a splash of water to deglaze. Keep repeating the process until caramelized. It will reduce the time down to half.* Add in the carrots and mushrooms and saute until the carrots are softened and the mushrooms are lightly caramelized. Add in the cabbage and garlic. Saute until aromatic. Deglaze with 1 liter of water. Bring it up to a simmer. Simmer for about 5 mins. At this point, the chicken carcasses should be done. *If your baking dish is stovetop proof, you can carefully transfer the stock into the chicken carcasses. Deglaze as you are doing so. If not, transfer the chicken carcasses and turkey drumstick bones into the stock. Add a ladle of the stock into the baking dish and deglaze, then transfer back into the stock.* Bring it up to a simmer and continue cooking for another 5 to 8 mins. Remove from heat and cover. Steep for 10 mins. Drain and discard the carcasses and bones. You can use the veg for stir-frying or consume it as desired. The stock can be stored chilled in the fridge for up to 7 days or frozen for up to 3 months. You will never look at bouillon cubes again... Recipe Video:

Jump To Recipe Jump To Video It took me long enuff to notice that I'd never post about how to make homemade stock. Many years too long actually. I still don't really know what is the difference between a stock or a broth, although there're answers on the internet. But some differ from one another. Whether this is a stock or a broth, after making this, you never ever look at those bouillon cubes again. I always make a stock whenever I have some leftover vegetables. The idea is, you can use any vegetables you desired. Not forgetting the scraps as well. The scraps are those heads and ends, or even onion or garlic skins. The core ingredients are actually mushrooms, onions, garlic and carrots. They are the ones which will add sweetness and enhance the flavors into an umami bomb. I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 1 month, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or add flavors to a soup or sauce. Their usage is pretty vast. Once you start making this recipe, you will never look at those bouillon cubes ever again. Did I just repeat that sentence? Ingredients: (Make about 2L) Canola Oil, A Drizzle Dried Mushrooms, 5 Yellow/Red Onions Coarsely Sliced, 2 Carrots Coarsely Sliced, 2 Celery Coarsely Sliced, 1 Bunch Garlic Crushed With Skins On, 5 Cloves Bell Pepper Deseeded Coarsely Sliced, 1 Fresh Tomato Coarsely Wedged, 1 Sea Salt, Pinch Black Pepper, Pinch Fennel Powder, Pinch Dried Thyme, Pinch Dried Rosemary Preferably Hexa , Pinch Nori Flakes, Pinch Shichimi Togarashi, Pinch Dried Mushroom Powder, Pinch Equipment: Oven Sauce Pot Directions: Preheat oven to 200 degree celsius or 400 fahrenheit. Hydrate dried mushrooms with warm water for about 30 mins or until soften. *Drain and do not discard the water.* Brush the baking tray with oil. Coarsely slice the mushrooms and transfer onto a baking tray. Add in onions, carrots, celery, garlic, bell pepper and tomato. *Do not discard the scraps (heads, ends and skins).* Lightly season with salt and pepper. Toss until all the vegetables are well coated. Wack into the oven and roast the vegetables for about 40 to 60 mins or until browned and lightly charred. Transfer all the vegetables and liquid into a sauce pot. Add in the reserved mushroom water, scraps, fennel, thyme, rosemary, nori, togarashi and mushroom powder. Add just enuff water to fully submerge the vegetables. Bring it to a boil. Turn down the heat to low and bring it to a slow simmer. Cover and cook for 4 to 6 hrs. *Stir occasionally to prevent burning. Add more water if needed to keep the vegetables fully submerged.* Taste and adjust for seasonings with salt and pepper. You should get a deep brown stock. Pass the mixture thru a fine strainer over a large bowl. Discard the residue. The stock can be kept in the fridge for about 5 days. The stock also can be frozen in ice cube trays for about 1 month or more. A beautiful sight... Recipe Video:

Jump To Recipe Jump To Video Hey, shoutout to my Insta-friend Natalie for inspiring this English bread pudding recipe that's got me hooked! Now, y'all know I can't resist putting my own spin on things. So, I went ahead and soaked the raisins and citrus peel in brandy—talk about a flavor bomb! And let's not even get started on the browned butter; it adds this nutty, rich depth that you won't be able to resist. Just outta the oven... But wait, there's more! You know that moment when you take a bite and hit the crumbly layer on top? Yep, I added that extra crumble layer just for that crunchy, melt-in-your-mouth experience. It's like hitting the jackpot with every forkful. So, don't get me wrong, Natalie's bread pudding is already amazeballs, but I just had to add my own flair to it. Trust me, you'll want to make this your go-to comfort dessert. Give it a try and let me know what you think! Ingredients: Inspired by @windsor__foodie (Make two 9" round or one 8" X 8"square pudding) Bread Pudding: Raisins, 100g Citrus Peels, 50g Brandy, 2 TBSP Any Stale Bread, About 500g I am using 2 sourdough loaves Whole Milk, 400g Eggs, 2 Browned Butter, 60g + More For Greasing Demerara Sugar, 80g Cookie Spice Blend Homemade , 2 TSP Crumble: Light Muscovado Sugar, 40g Unbleached All Purpose Flour, 150g Sea Salt, Pinch Unsalted Butter Cold Diced, 100g Equipment: Oven Directions: Please visit my " Cookie Spice Blend " for the recipe. Prepare the Bread Pudding Preheat oven to 190°C (375°F). In a large bowl, mix raisins, candied peels, and brandy. Set aside to soak. If the stale bread is too hard to slice, soak with water and bake at 190°C (375°F) for 10–12 mins until soft and crispy. Coarsely dice the bread and transfer to a large mixing bowl. Lower oven temperature to 160°C (320°F). Lightly grease your baking pans with butter. Make the Custard In another bowl, combine milk, eggs, and browned butter. To make browned butter, melt butter and cook until sizzling quiets and solids brown. Strain and weigh. Top off with olive oil to match original butter weight. Pour the custard over the bread and mix until fully absorbed and slightly mushy. Add sugar, cookie spice, and the brandy-soaked raisin mixture. Stir until fully combined. Spread mixture into prepared baking pans. Prepare the Crumble In a large bowl, combine sugar, flour, and salt. Add cold butter and rub until mixture resembles wet sand. Sprinkle crumble evenly over the bread pudding. Bake and Serve Bake for 60–70 mins or until the top is golden and crisp. Let cool slightly before slicing. Serve warm and enjoy. It's starting to smell like Xmas... Nourishing... Recipe Video: