Sometimes a slice of humble pie can actually taste pretty good.
Dear Husband and I are doing a touch of amateur redecorating in the kiddo’s bedrooms. The final picture of what I am hoping to achieve is a mix between uber stylish and massively functional in what are two decidedly small spaces. Fortunately between Pinterest and my sweet ‘Cousin the Decorator’ in London, who has very patiently been answering all my questions and sending me advice, pictures and general inspiration via WhatsApp, I sort of know what I want.
In fact, as things now stand now, with absolutely nothing done, I am very excited. You should know that Dear Husband and I are rather DIY challenged. Everything that we plan to do requires a contractor of sorts. As unofficial project manager, excitement is an emotion I am hoping to hold on.
My first task was window treatments. I made an appointment with Mary, to have her come over to the house to measure up. Our appointment was for 8 am. At 630 am, barely awake, our security called to say that Mary was at the gate. I was floored. It was 630 am IN THE MORNING.
I was barely awake; my morning humour the stuff urban legends are made of. Anyway, I told the gate that her appointment was at 8 and to ask her to come back then. I got the kids off to school, had a shower and just before 8 the gate called again. When Mary arrived at my door, she offered me a slice of humble pie for breakfast.
I am really grateful that I was still indignant with confusion because otherwise I would never have heard Mary’s story. Mary had been working for the same interior company for years. The company’s owner divided the business into sections and gave Mary the material blinds and curtains division to run as her own little company. Wow!
Mary does the measuring up, the sourcing of fabric and the final installations all on her own. This fabulous business woman, who has no vehicle for her company, but is so determined to make it work that she asked a friend for a lift to my house. That lift could only bring her at 630 am. Mary had planned to catch a taxi back to her office, but allowed me to drive her instead.
I pretty much fell in love with fifty-something year old Mary that day. I just love her no excuses attitude. I love that even a lack of transport is not stopping Mary from making sure that her business is a success. I want to take Mary’s work ethic and bottle it; turn it into an effervescent and spray it all over the poor excuses that I have got just this month alone from Home Affairs, Telkom, Pick and Pay and the dry cleaners. Pitiful excuses attempting to cover up plain old lazy.
You know another humble pie that tastes good? This simple old fashioned Cinnamon Bread Pudding. I would hazard a guess and say that everything you need to make this Cinnamon Bread Pudding is already in your pantry. If you have never made a bread pudding before, you should know that they are ridiculously easy to make. Basically, if you can cope with making a sandwich, you are good to go.
The variations on what is essentially a British nursery pudding are endless. Using different breads and spices to make a bread pudding create different flavour combinations and I have used croissants, hot cross buns, brioche and fruit bread all with great success.
Today however, inspired by Mary, I am keeping it simple and humble. You will love this real Sunday lunch kind of pudding. You must sit in a comfortable chair and eat this golden Cinnamon Bread Pudding with custard. You will find it to be perfect.
Love desserts just maybe not this one? Click HERE, there are plenty more dessert ideas right here on the blog.
- 16 slices white bread
- softened butter for spreading
- apricot jam for spreading
- 190 ml ( ¾ C) icing sugar
- 10 ml (2 t) ground cinnamon
- 8 eggs
- 500 ml (2 C) milk
- 250 ml (1 C) cream
- 125 ml (½ C) brown sugar
- Lay out 8 slices of bread and spread liberally with the butter and a thin layer of jam.
- Mix together the icing sugar and the cinnamon.
- Sift the cinnamon icing over the jam
- Cover with the remaining 8 slices of bread to make 8 completed sandwiches.
- Trim the crusts and cut into quarters.
- Arrange the sandwich quarters into a pudding dish.
- Whisk together the egg custard ingredients until well blended.
- Pour the custard slowly over the over the bread, drenching all the corners of the bread.
- Keep adding any remaining custard a little at a time until the bread has absorbed as much as it is able.
- Cover the bread pudding with cling film and place in the refrigerator overnight.
- Remove the bread pudding from the refrigerator and leave to stand at room temperature for about half an hour.
- Bake the pudding in an oven that has been preheated to 160˚C for 30 minutes or until the pudding is well risen and golden brown.
- Serve warm with fresh cream or custard.