Rugelach

This recipe is from the Barefoot Contessa. It's superb! Definitely give it a go when you want to bake something really special.
Dough
8 oz cream cheese, softened
1/2 lb butter, softened
1/4 cup sugar plus 9 tablespoons
1/4 tsp salt
1 tsp vanilla extract
2 cups flour
Filling
1/2 cup raspberry preserves
6 Tbs sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
Egg wash and Sugar sprinkle
1 egg beaten with 1 Tsp milk, for egg wash
3 Tbs sugar
1 tsp cinnamon

Directions

• Cream the cheese and butter together in an electric mixer using the paddle attachment until light and fluffy. Add 1/4 cup sugar, salt, and vanilla, and with the mixer on low speed, add the flour and mix until the dough just comes together. On a floured board and roll the dough into a ball, and cut into quarters. Wrap each piece in plastic wrap and chill in the fridge for about an hour, or overnight.
• For the filling, mix 6 tablespoons of sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts, and set aside.
• Roll each ball of dough into a 9-inch circle on a floured board. Then evenly spread the dough with 2 tablespoons of jam and sprinkle half a cup of the filling on top and lightly press it into the dough. Cut the circle into 12 equal pie slices, then starting with the wide edge, roll up each slice like a mini croissant. Place the rugelach, on a baking sheet lined with a silpat and chill for about half an hour.
• Preheat the oven to 350 degrees F.
• Brush each pastry with the egg wash. Mix 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the pastries. Bake for about 15 minutes, until lightly browned. Let the pastries cool on a wire rack. I  normally bake them in two batches.
• These pastries are absolutely superb and just melt in your mouth! 

They’re very special indeed and well worth the time it takes to make them.

Granny's Lemon Cream Pudding

This is a delicious pudding with a lemony, creamy custard at the bottom, and a light spongy cake on top. I like to serve it in my Granny's bowls too. Perfect comfort food.

Ingredients

3/4 stick butter (3 oz) at room temperature

1/2 cup sugar minus 1 tablespoon

Zest and juice of 2 lemons (or 1 lemon and 1 lime)

1/2 cup flour 

1/2 tsp of baking powder

2 egg yolks

1 1/2 cups warm milk

2 egg whites (stiffly beaten)

Preheat oven to 300 degrees F. 

Cream together butter and sugar until soft.

Stir in lemon juice and zest (the mixture will be quite soupy)

Add the flour and egg yolks and mix together.

Then gradually stir in 1 1/2 cups warm milk—it will most likely curdle. 

Beat the egg whites, then gently fold them into the milk and lemon mixture. 

Pour into a buttered 1 1/2 quart baking dish, and set it in a pan of hot water, that comes half way up the sides. 

Bake for 45 minutes. It’s delicious served warm or at room temperature.

Nigella's Ginger Bread and Butter Pudding

This recipe is adapted from Nigella's recipe. I love ginger, so I always find new ways of adding a little bit more to my dishes. For this one I added some crystallized ginger to the brown sugar topping. Delicious!

Ingredients

6 tablespoons butter (1 tablespoon to grease the baking dish, and 5 tablespoons to spread in the sandwiches)
1/3 cup golden raisins
3 tablespoons dark rum
8-10 slices brown bread (with crusts)
10 tablespoons ginger preserves
3 eggs
2 tablespoons sugar
2 1/4 cups heavy cream
3/4 cup milk
1 teaspoon ground ginger
2 tablespoons brown sugar
1/4 cup crystallized ginger, chopped finely

Directions

Preheat the oven to 350 degrees F.

Grease a shallow (1 1/2-quarts capacity) baking dish with a little butter.

Soak the raisins in the rum in a small bowl for a few minutes, then microwave for about 1 minute. This technique really helps the raisins soak up the rum.