Sunday 5 December 2010
Marmalade Bread and Butter Pudding
Well, it IS cold outside. Potroast of beef followed by a Bread and Butter Pud, puts hairs on your chest. A pud just made for Paddington Bear. First, make your marmalade and butter sandwiches - use good bread, please - brioche or a proper crusty white farmhouse loaf. I use Gail's pain de mie tiger top bread - sweet milk bread with a lovely crust. Loads of my own marmalade. Cut into chunky little sarnies and arrange in a buttered baking dish, sprinkle with some chopped mixed peel if liked (I like) then pour over a custard made from 2 whole eggs and 1 egg yolk, 170ml single cream and 170ml milk, two tablespoons of caster sugar and a teaspoon of good vanilla extract. Allow to soak for a while, then sprinkle the top with a little demerara sugar and bake, preferebly in a bain marie, for about 40 minutes at 160C. I like this just warm, and it is rich enough not to need any cream, but please, don't let me stop you!
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It sounds absolutely gorgouus!
ReplyDeleteJ x
It was! Unbelievably, there is still a portion left in the fridge, which hubby will probably hoover up for breakfast tomorrow!
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