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- Frank Camorra
Good Food - Phillippa Grogan
This pudding recipe is adapted from a second-hand cookbook I found in Ann Arbour, Michigan. Made with fresh breadcrumbs rather than flour, it's moist, eggy and not particularly sweet, with the crunch...
Cook | Phillippa Grogan | Tue Oct 18 16:02:08 EST 2011
We bake this in individual serves at our Armadale shop in a paper muffin tin. At home, I bake it in my lasagne dish and serve it lasagne-style in square slabs.
Cook | Phillippa Grogan | Tue Oct 18 15:39:09 EST 2011
This dish uses as few ingredients as possible but to still provide a flavoursome result. I cook it on the gas kettle barbecue, which always has a much better result than the oven.
Cook | Phillippa Grogan | Tue Oct 18 15:39:03 EST 2011