TWD - Pears, Nuts and Rye, Oh My

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Pear, Nuts and Rye, Oh My. This cake, as the name suggests, contains pears, hazelnuts (both as meal and chopped) and rye flour.

This comforting cake also contains brown sugar and spelt flour, giving it an earthy flavour. The top of the cake is also drizzled with honey before baking.

After the cake cools, you can sprinkle it with icing sugar to make it look pretty.

As suggested by Dorie, I served this cake with Greek yoghurt and honey - delicious.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Whole Wheat and Flax Daily Bread

This week’s Tuesdays with Dorie (Baking with Dorie) recipe is Whole Wheat and Flax Daily Bread.

As the name suggests, this bread includes whole wheat flour and flax seeds in the ingredients. Powdered milk is an unusual inclusion in the ingredients, but which seems to make Dorie’s bread recipes so good.

This bread is best eaten fresh on the day it’s made - I enjoyed the crust piece slathered with Bonn Maman chocolate orange spread. After that, I recommend toasting this bread.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Peach cream cheese almond loaf

I recently baked this Peach Cream Cheese Almond Loaf cake. It is a nutty sponge with a cream cheese filling and a peach topping.

The recipe comes from the January 2026 edition of the Australian Womens Weekly.

Here is the recipe:

 

Panettone bread and butter pudding

If you have leftover panettone, a great way to use it up is to make a bread and butter pudding. This is my mum’s version.

3 eggs

3 large tbspns sugar

2 cups milk

panettone

spreadable butter

desiccated coconut 

Preheat the oven to 180 degrees Celsius.

Warm the milk on the stove (don’t boil). In the meantime, whisk the eggs and sugar together in a bowl. Once the milk is warm, gradually add the eggs/sugar mixture, stirring all the while. Continue to stir the mixture over the heat until it thickens and coats the back of a spoon. Pour the custard into an ovenproof dish that has been sprayed with cooking oil.

Cut thin slices of panettone and spread with butter. Cut into quarters and place on top of the custard. Sprinkle the top with coconut.

Place the pudding into a water bath in the oven and bake for 50-60 minutes or until a thin knife inserted in the middle comes out clean. Allow to cool to room temperature.

Serve as is or with a scoop of icecream.