Monday, March 29, 2010

Cake Pudding

Spring blasted in on us with a week of sun and warmth and then crept back to its more normal rainy self this week. The rain suits me today as we enter Passion Week before Resurrection Sunday. I grew up saying "Easter," but my short trip to Uganda taught me this new term: Resurrection Sunday.

I had forgotten until yesterday in church as a lady came in a bit late and sat next to me. She was suffering from allergies even more than I was with tissues and an inhaler and a process of excusing herself every now and then to go outside and blow her nose more loudly. After she sat down, as the kids started a processional in the aisles with their palms waving, she asked me
"Is this Resurrection Sunday?"

"No, Palm Sunday."

Easter, for those who want to know, comes from Middle English which itself comes from Old English and then goes back to Germanic Ostern, which surprising (or not?) is the name of a goddess and her festival, derived from the cardinal point east. What? I think I will use Resurrection Sunday from here out. It is obvious, in-your-face, blunt, which explains why Americans don't use the term much. Being obvious about faith isn't in favor.

Even though it is still Lent, I have been researching breads and other goodies traditionally served on Resurrection Sunday and that has made me hungry. Yesterday we made petit fours for the egg hunt at church (eggs = new life, no bunnies needed). I had leftover sponge cake cubes from that effort sitting in the fridge this morning. I had read somewhere that leftover cake could be used for bread pudding. A revelation - cake is rich bread, right? I freaked out momentarily when the cubes dissolved quicker in the custard base, but then calmed down when I saw how it all baked together. It's Monday, but Sunday is coming.

Sponge Cake Pudding
Leftover cake cubes, 4 cups (mine were roughly 1.5 inch squares--I would say 1/3 of a 9 x 13 sheet cake)
2 eggs
1/2 cup buttermilk (because I had it leftover)
1 1/2 cup milk or vanilla soy milk
3/4 cup pecans, chopped fine
1 cup frozen blackberries (from this last summer's picking--lovely!) or any kind of berry

1. Crumble the cake in a bowl. Add the pecans.
2. In a small bowl, blend the eggs, buttermilk and milk with a fork.
3. Pour the egg mixture over the cake crumbles. Add in the frozen berries and stir just until combined.
4. Pour mixture into a 9 x 9 square baking dish that has been sprayed or oiled.
5. Bake at 375 until firm and browning on top.

We enjoyed it with a spoonful of Greek vanilla yogurt on top. The younger daughter rejected the berries, but I consider that a personal preference issue.