Skip to content
  Thursday 7 July 2022
Trending
21 December 2018Never Forgotten 29 November 2017International Trader 28 February 2021Bridging the Distance 4 January 2022UK and Israel Sign 10 Year Tech Agreement 29 May 2018Meet the Big Chief 1 June 2015Get the Party Started 2 October 2019House Plants: Bring the Outside In this Autumn 2 May 2019Israel Vision; Eurovision Song Contest 2019 25 February 2020Luxury Wedding Venues Near Manchester 29 January 2020Education Plus: Steps to Success
  • VISIT JLIFE MANCHESTER
  • VISIT JLIFE LEEDS
JLife Magazine
  • Home
  • Magazine Issues
  • Content
    • Features
    • Community News
    • Blog
    • Interviews
  • Competitions
  • Advertise in JLife Manchester
  • Featured Businesses
  • Contact – Manchester
JLife Magazine
JLife Magazine
  • Home
  • Magazine Issues
  • Content
    • Features
    • Community News
    • Blog
    • Interviews
  • Competitions
  • Advertise in JLife Manchester
  • Featured Businesses
  • Contact – Manchester
  • VISIT JLIFE MANCHESTER
  • VISIT JLIFE LEEDS
JLife Magazine
  Features-Manchester  Sweet Talk
Features-Manchester

Sweet Talk

jlifejlife—16 March 20160
FacebookTwitterPinterestLinkedInTumblrRedditVKWhatsAppEmail

Satisfy your sweet tooth cravings during Chanukah with a selection of tasty desserts.

 

Challah Bread Pudding with Chocolate and Raisins

 

Ingredients

4 cups whole milk, warmed

8 tbsp butter, melted

1 ½ cups sugar

6 eggs

1 tsp vanilla extract

1 loaf challah bread, cut into 1 ½ inch slices

1 cup chocolate chips

½ cup raisins

 

For the chocolate ganache

1 cup whipping cream

1 cup chocolate chips

 

Method

Preheat the oven to 325°F.

 

Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until smooth.

 

Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.

 

Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.

 

Wrap the baking dish tightly with aluminium foil and bake for 50 minutes. Remove the aluminium foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.

 

For the ganache

In a small saucepan, heat cream to just below a simmer.

 

Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.

 

Whisk until ganache becomes a smooth chocolate sauce. Drizzle over the top and serve while warm.

 

Rugelach

 

Ingredients

2 cups all-purpose flour

¼ tsp coarse salt

1 cup (2 sticks) unsalted butter, softened

More stories

Let’s Eat

27 October 2020

Boardroom Battle

1 November 2017

Fresh City Eats

31 October 2018

The Lights of Home

21 December 2018

8 oz cream cheese, room temperature

½ cup plus 2 tbsp sugar

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

¾ cup apricot preserves

1 1/3 cups walnuts, toasted and finely chopped

1 cup currants

½ cup golden raisins, coarsely chopped

3 tbsp cream

 

Method

Whisk flour and salt in a bowl; set aside. Mix butter and cream cheese. Add flour mixture. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Refrigerate for 6 hours (up to overnight).

 

Preheat oven to 325°F. Whisk sugar, cinnamon, and nutmeg in a bowl; set aside. Divide dough into quarters. Working 1 piece at a time, roll out to a 12 by 8 inch rectangle on a lightly floured surface. With long side facing you, spread with 3 tbsp of apricot preserve, leaving a ¼ inch border. Sprinkle with ¼ cup each walnuts and currants, 2 tbsp raisins, and 2 tbsp sugar mixture. Tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.

 

Brush each log with cream; sprinkle with 1 tsp sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire racks; cool 15 minutes. Cut into 1 inch-thick slices.

 

Fried Apple Fritters

 

Ingredients

1 ¼ cups all-purpose flour

 

½ cup fine yellow cornmeal

 

¼ cup packed light-brown sugar

 

1 tbsp baking soda

 

1 ½ tsp coarse salt

 

1 cup buttermilk, room temperature

 

1 large egg, room temperature

 

1 tsp pure vanilla extract

 

Vegetable oil, for frying

 

2 Gala apples, peeled, cored, and cut into ¼ inch-thick rings

 

Icing sugar, for dusting

 

Method

Whisk together flour, cornmeal, brown sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, vanilla, and ¾ cup water in another bowl. Add buttermilk mixture to flour mixture; stir to combine.

 

Heat about 4 inches oil in a medium cast-iron or heavy stockpot until it registers 360°F on a deep-fry thermometer. Dredge apple rings into flour, shaking off excess; then dip into batter. Working in small batches, fry, turning once, until dark golden brown, about 2 minutes per side. Transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Dust with icing sugar before serving.

FacebookTwitterPinterestLinkedInTumblrRedditVKWhatsAppEmail
Review – Conversations
Ready to Party
Related posts
  • Related posts
  • More from author
Features-Manchester

On the Fringe

4 July 20220
Features-Manchester

Coming Up

4 July 20220
Features-Manchester

Looking Good

4 July 20220
Load more
Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Read also
Features-Manchester

On the Fringe

4 July 20220
Features-Manchester

Coming Up

4 July 20220
Manchester Community News

In Conversation

4 July 20220
Manchester Community News

Charity Begins at Home

4 July 20220
Features-Manchester

Looking Good

4 July 20220
Interviews-Manchester

First Place

4 July 20220
Load more
Recent Posts
  • On the Fringe
  • Coming Up
  • In Conversation
  • Charity Begins at Home
  • Looking Good
    JLife Magazine
    JLife Magazine is a community magazine for the people of Leeds and Manchester. Originally created for the Jewish community, it now has a wider outreach and regularly features news, events and more for the local community & businesses.

    # TRENDING

    LeedsManchesterInterviewJewishNewsCommunityCharityBusiness2018TravelIsraelTheatreLJWBJLifeNorth LeedsHealthLifestyleUJIARestaurantsThe Fed
    © Copyright Nuts for Print 2021, All Rights Reserved
    • About Us
    • Terms and Conditions