Friday, 21 June 2013

Bread and butter pudding, Gourmet Traveller style

We don't often have a sweet cake-style dessert after dinner as the little ones have fruit or yoghurt for dessert and eat much earlier that my husband and I during the week. My husband isn't a big cake eater so it would just go to waste, either the bin or mine, waist. Tonight however, I felt inspired by a now dry cinnamon bun sitting in a container on the bench. 

Gourmet Traveller's recipe was too easy not to do. Like all their recipes, they can sometimes call for something that's not in your fridge or pantry or easy to find. No need to rule it out - simply substitute, where possible. Tonight I didn't have enough cream so I used half regular cream and half sour cream. Also I omitted the sultanas and Brandy because the cinnamon bun already had plump sultanas and we had no Brandy available. Vanilla extract instead of fresh vanilla seeds. I also topped the pudding with freshly sliced strawberries tossed in coffee sugar for a little extra fruitiness and colour.




















Ingredients
85g or 1/2 cup sultanas
2 tbsp Brandy, warmed
5 eggs
300ml pouring cream
300ml milk
55g or 1/4 cup caster sugar 
1 orange, finely grated rind only (I doubled this)
1 vanilla bean, seeds only
1/2 tsp ground cinnamon
8 slices 1.5cm thick day old bread
60g soft butter plus extra for greasing
1tbsp demerara sugar (coffee sugar or raw sugar is fine)
To serve: icing sugar and vanilla ice cream, or cream

Method
1. Combine sultanas and Brandy in a small bowl and set aside to cool.
2. Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in jug (bowl). Whisk vigorously to combine and set aside.
3. Spread both sides of bread slices with butter and halve lengthways. Scatter one third of the brandied sultanas on top a lightly greased 1L capacity ovenproof dish. Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour)
4. Preheat oven to 18OC. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.

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And the result? Absolutely delicious! Prefect for one of those in-front-of-the-fire dessert moments when little ones are tucked in for the night. My husband enjoyed his with chocolate ice-cream and I chose frozen mixed berry yoghurt.

To drink, your choice of a freshly made pot of hot tea, espresso coffee or perhaps a glass of moscato or botrytis wine. Either way, try it and enjoy!


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