Archive for the ‘Simon Rimmer’ Category

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.
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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.

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.