Archive for March, 2012

Bread and Butter Pudding (Nigella Lawson)

March 15, 2012

Ingredients

  • 3 free-range eggs
  • 3 tbsp caster sugar
  • 2 cups milk and creammixed together, half and half
  • ½ tsp vanilla extract
  • 1 loaf white bread, croissants, brioche or panettone
  • 50g/20z butter
  • large handful raisins, soaked in Marsala
  • double cream or custard, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Mix the eggs, sugar, milk and vanilla extract together in a large bowl.
  3. Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.
  4. Bake for 30 minutes in the preheated oven and serve warm with cream or custard.
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Spiced Bread and Butter Pudding (Nigel Slater)

March 15, 2012

Ingredients

For the bread and butter pudding
  • 4 egg yolks
  • 400ml/14fl oz coconut milk
  • 200ml/7fl oz milk
  • 1 vanilla pod, split
  • 1 tsp cardamompods, seeds only
  • 1 tsp ground cinnamon
  • 100g/4oz muscovado sugar
  • 8 white breadslices, crusts cut off
  • butter for spreading
  • 50g/2oz demerara sugar
For the bananas
  • 3 bananas
  • 50g/2oz golden caster sugar
  • 30g/1oz butter
  • 1 orange, zest only

Preparation method

  1. Turn your oven on to 160C/300F/Gas 3 and butter an oven dish.
  2. Begin by making the spiced custard. In a large bowl, whisk the egg yolks together with the coconut and normal milk. To this add the seeds scraped from a vanilla pod, the cardamom seeds that have been ground in a mortar and pestle, cinnamon and muscovado sugar. Whisk them altogether well and set aside while you tend to the bread.
  3. Butter the slices and then cut them into triangles. I also prefer them crustless. Lay the bread out in two overlapping lines and then pour over the fragrantly spiced custard. Put in the oven for 30 minutes.
  4. Meanwhile prepare the perfect banana accompaniment. Slice up the bananas and caramelise them in a pan with the golden caster and butter. Just as they are becoming sticky, grate over the zest of an orange.
  5. Now check the bread pudding. It is ready to serve when you can notice a slight quiver in the custard when shaken. Top with the bananas.

Date And Banana Bread and Butter Pudding (Simon Rimmer)

March 15, 2012

Give your bread and butter pudding a new twist by adding bananas and sticky dates and serving with a rich butterscotch sauce.

Ingredients

  • 1 loaf thick-sliced white bread, crusts removed
  • 200g/7oz unsalted butter
  • 150g/5oz demerera sugar
  • 6 bananas, sliced
  • 12 pitted dates, chopped
For the custard
  • 3 free-range eggs
  • 3 free-range egg yolks
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 100g/3½ oz caster sugar
  • 500ml/18fl oz double cream
For the sauce
  • 100ml/3½fl oz double cream, plus extra to serve
  • 100g/3½oz unsalted butter
  • 100g/3½oz soft dark brown sugar

Preparation method

  1. Butter the slices of bread and cut in half diagonally.
  2. Arrange a layer of the buttered bread in a large baking dish, sprinkle over some of the sugar, then add a layer of bananas and some dates. Repeat until all of the bread, sugar, bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.
  3. For the custard, beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.
  4. Meanwhile, heat the cream in a saucepan until just boiling. Slowly whisk the cream into the egg mixture until well combined.
  5. Pour the custard mixture over the bread, bananas and dates and set aside to soak for at least 30 minutes.
  6. Preheat the oven the 175C/325F/Gas 3.
  7. Bake the pudding for 40 minutes, or until golden-brown on top and the custard has set.
  8. Meanwhile for the sauce, heat the ingredients in a heavy-bottomed saucepan until just boiling, then remove from the heat.
  9. Serve the bread and butter pudding with the sauce and some extra cream.

Christmas Bread and Butter Pudding (Simon Rimmer)

March 15, 2012

Use up leftover mincemeat with Simon Rimmer’s Christmassy bread and butter pudding.

Ingredients

  • 200g/7oz butter
  • 2-3 loaves tea loaf, cut into thick slices
  • 1 x 400g/14oz jar mincemeat
  • 1 orange, zest and juice
  • 1 tbsp glace cherries
  • 150g/5¼oz demerara sugar
  • 3 free-range eggs, beaten
  • 3 free-range egg yolks, beaten
  • 1 vanilla pod, seeds only
  • 100g/3½oz caster sugar
  • 500ml/18fl oz double cream

Preparation method

  1. Butter the slices of bread and set aside.
  2. Mix the mincemeat with the orange zest and juice and glacé cherries.
  3. Arrange a layer of the buttered tea loaf in the bottom of a large baking dish, sprinkle over some of the sugar and spread over some mincemeat. Repeat until all of the bread, sugar and mincemeat has been used up, finishing with a sprinkling of sugar.
  4. Beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.
  5. Meanwhile, heat the cream until just boiling, then slowly whisk it into the egg mixture.
  6. Pour the custard mixture over the bread arranged in the baking dish. Set aside for 30 minutes.
  7. Preheat heat the oven to 180C/350F/Gas 4.
  8. Bake the pudding for 35-40 minutes, or until golden-brown on top and the custard has set.
  9. Remove from the oven and set aside to cool slightly.

Fig Bread and Butter Pudding (Simon Rimmer)

March 15, 2012

Ingredients

  • 200g/7oz butter
  • 1 ready-made brioche loaf, sliced
  • 200g/7oz demerara sugar plus extra for sugaring the dish
  • 150g/5oz figs, halved, soaked in brandy for at least one hour (preferably overnight)
  • 500ml/17fl oz double cream, plus extra to serve
  • 3 free-range eggs, beaten
  • 3 free-range egg yolks, beaten
  • 1 vanilla pod, split, seeds scraped out
  • 100g/3½oz caster sugar

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Butter the brioche slices generously, then cut the slices in half diagonally to create triangles.
  3. Grease a 30cm x 20cm/12in x 8in ovenproof dish, then sprinkle with a little demerara sugar. Place the brioche slices into the dish so that they fit together snugly, layering until you have added all of the brioche.
  4. Sprinkle over half of the demerara sugar, then add the figs. Finish by sprinkling over the remaining demerara sugar.
  5. Place the cream into a saucepan and place over a medium heat until just boiling, then remove from the heat.
  6. Place the beaten eggs and egg yolks into a large heatproof bowl. Gradually add the hot cream, whisking constantly.
  7. Add the vanilla seeds and caster sugar and stir to mix well.
  8. Carefully pour the cream mixture over the brioche slices, until the dish is almost full, then leave to stand for at least 30 minutes.
  9. Place the pudding dish into a large roasting tin, as deep as the pudding dish. Add water to the roasting tin until it is halfway up the sides of the pudding dish, then carefully place into the oven to bake for 40 minutes, or until the custard sets.
  10. Serve in the dish at the table with double cream poured over.

White chocolate and Whisky Bread and Butter Pudding (James Martin)

March 15, 2012

Ingredients

  • 350ml/12fl oz milk
  • 350ml/12fl oz double cream
  • 1 vanilla pod, split
  • 2 free-range eggs
  • 4 free-range egg yolks
  • 150g/5oz caster sugar
  • 150g/6oz white chocolate, roughly chopped
  • 8-10 slices white bread, cut into quarters
  • 110g/4oz butter, softened, plus extra for greasing
  • 60ml/2½fl oz whisky
  • 25g/1oz sultanas
  • 2 tbsp icing sugar, to dust
  • ice cream, to serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the milk, cream and vanilla pod into a saucepan and bring slowly to the boil.
  3. Place the eggs, egg yolks and sugar into a bowl and whisk to combine.
  4. When the cream mixture has come to the boil, remove from the heat and remove the vanilla pod. Whisk the egg mixture into the cream mixture.
  5. Add the white chocolate and whisk until melted and smooth.
  6. Grease an ovenproof dish and butter the bread. Place the bread into the dish, overlapping the slices.
  7. Drizzle the whisky over the bread, then scatter over the sultanas. Pour over the custard mixture.
  8. Transfer to the oven and bake for 20-25 minutes, or until golden-brown and just set.
  9. Remove from the oven and dust with icing sugar. Place under a preheated grill or use a mini-blowtorch to caramelise the top.

Panettone bread and butter pudding with cinnamon cream (John Burton Race)

March 13, 2012
For the panettone bread and butter pudding
For the cinnamon cream

Preparation method

  1. Preheat the oven to 220C/425F/Gas 7. Grease a small ovenproof dish with butter.
  2. For the panettone bread and butter pudding, heat the butter, half a vanilla pod and the orange zest in a pan over a medium heat, stirring well to combine. When the butter has melted, brush the panettone slices with the mixture, reserving the vanilla pod half.
  3. In a separate pan, bring the milk, both vanilla pod halves and cinnamon to the boil, discard the vanilla pod, then set aside.
  4. Whisk the eggs and the sugar together until pale and fluffy. Whisk the hot milk mixture into the egg mixture until well combined.
  5. Sprinkle the glacé cherries evenly over the bottom of the greased ovenproof dish. Place the buttered panettone slices into the dish so that they overlap each other. Pour over the egg mixture and set aside until the panettone has absorbed the egg mixture.
  6. Place the dish into a roasting tray. Pour boiling water into the roasting tray so that the water reaches halfway up the sides of the dish to make a bain-marie. Carefully transfer to the oven and cook for 10-15 minutes, or until the bread and butter pudding is crisp and golden-brown on top.
  7. Meanwhile, for the cinnamon cream, fold the icing sugar and cinnamon into the whipped cream until well combined.
  8. To serve, spoon a portion of the the panettone bread and butter pudding into the centre of two serving plates. Place a spoonful of the cream alongside each.

Sticky toffee bread and butter pudding

March 13, 2012
For the sauce
To serve

Preparation method

  1. Preheat the oven to 170C/325F/Gas 3.
  2. Place the dates and bicarbonate of soda in a saucepan and just cover with water. Simmer gently until the dates break down.
  3. Butter the bread, then cut each slice in half to make triangles. Alternately layer the bread and dates in four buttered ramekins, starting and finishing with a layer of bread.
  4. Beat together the whole eggs, yolks, seeds scraped from the vanilla pod and sugar in a bowl. Heat the cream to scalding point, then pour on to the egg mixture, mixing well. Pour over the bread and dates. Leave to soak for at least 20 minutes.
  5. Set the baking dish in a roasting tray filled half-way up the sides with water and bake for 25 minutes or until the custard has set.
  6. To make the sauce, simply combine the butter, syrup and sugar in a saucepan and bring to the boil. When smooth and dissolved, remove from the heat and stir in the cream, optional dates and brandy. Keep warm.
  7. Purée the 100g/3½oz raspberries, icing sugar, pepper and wine in a food processor to form a coulis. Pass the coulis through a sieve and into a bowl. Roll the blueberries, raspberries and strawberries in the coulis. Preheat the grill to hot.
  8. Sprinkle the top of the pudding evenly with demerera sugar and caramelise under a hot grill.
  9. Serve a portion of pudding with the sauce and arrange the fruits and a little coulis around the edge. Dust with icing sugar, to finish.

Toffee Bread and Butter Pudding with Crème Anglaise (Dean Edwards)

March 13, 2012
For the crème anglaise

Preparation method

  1. To make the crème anglaise, add the vanilla pod and seeds to the milk in a pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes.
  2. Preheat the oven to 180C/350F/Gas 4.
  3. Put the yolks and sugar in a bowl and whisk until pale. Bring the milk back to simmering point and slowly whisk into the egg and sugar mixture.
  4. Return the mixture to the pan and stir over a medium heat until thickened slightly.
  5. Pour half the crème anglaise into a bowl and add the liqueur.
  6. Grease four ramekins with the butter, then dust with sugar. Layer the brioche and sultanas in the ramekins and pour over the toffee crème anglaise.
  7. Place the ramekins in a roasting tray and pour boiling water from a freshly boiled kettle into the tray to come halfway up the ramekins. Bake in the oven for 20-25 minutes, or until set and golden.
  8. Turn the puddings out into serving bowls and serve with the remaining crème anglaise heated through.

Winter Pudding Bombe (Jamie Oliver)

March 1, 2012