Tuesday, October 15, 2013

The Kitchen Series- Bread and butter pudding & recipe link up

Welcome to another week of The Kitchen Series and our recipe linky so you can also share your favourite recipe blogposts both old and new. Share the foodie love and share the weekly The Kitchen Series blogposts with other's and hopefully we can grow a little foodie community here at Poppyfox. It seems over the past two days I'm been busy taking care of Ads who's down with gastro and two little ones that yesterday started going downhill with colds. Little fox is teething and is miserable so today I'm keeping it simple and sharing a recipe that even now l could pull off in my kitchen {we all have days like these}. I really am obsessed by nana cooking, a lot of my cooking reflects this and using seasonal produce,  you know the old days of slowfood, linen tablecloths, vintage teacups and hearty food. 


Bread and Butter pudding is an old favourite, I think it's perfect for weeknights. Even though it's spring it's a great dish to combat the cold/windy/sporadic sunny weather that has hit us in Melbourne in recent days. Rain always makes me want the comfort of a warm tea in my hands, something to nibble {we made Anzacs for Montessori lessons and fresh bread which is proving before baking} and slow cooked meals. So have a go at making this, my kids love it and it's great when you have leftover bread to use up. Next week we have the first of a series of baby/toddler recipes that have become our favourites, great for kids of varying ages as you can change things up and make hopefully everyone happy. 

Bread and Butter Pudding

Ingredients
85 gm(½ cup) sultanas (you can use cranberries for an alternative)
4 eggs
300 ml pouring cream
300 ml milk
55 gm (¼ cup) caster sugar
1orange (small), finely grated rind only
1vanilla bean, seeds only
½ tspground cinnamon
8 thick slices of day-old white bread (or anything else you have, it's great with bioche)
60 gm soft butter, plus extra for greasing
1 tbsp demerara sugar
To serve- icing sugar and vanilla ice-cream or pouring cream

how to make

  1. Combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon in a jug. Whisk vigorously to combine and set aside.
  2. Spread both sides of bread slices with butter and halve length ways. Scatter one third of the  sultanas into a lightly greased 1-litre capacity ovenproof dish. Trim bread slices if needed to fit dish and layer, scattering sultanas between each layer. 
  3. Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 25 minutes).
  4. Preheat oven to 180C. Scatter demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes). 
  5. 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.


how to make in thermomix
  1. Preheat oven to 180°C. Grease and line a 20 cm deep-sided baking dish.
  2. Set aside.
  3. Place sugar and vanilla bean into mixing bowl and mill 10 sec/speed 9. Scrape down sides of bowl.
  4. Add cream, milk, and eggs and mix 5 sec/speed 5.
  5. Butter bread slices and remove crusts if you prefer {I leave mine on as it gives it a crunchiness that l like}.
  6. Sprinkle sultanas into the bottom of prepared baking dish and top with panettone. Pour egg mix over and sprinkle with nutmeg. Place dish in a larger oven-proof dish or roasting tray. Pour boiling water into the base dish until water comes half-way up the sides of the smaller dish holding the pudding. Bake 30-40 minutes, or until pudding is just firm to the touch.
  7. 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.


recipe notes
This recipe and pics were taken from here and l know l was onto a good thing when l found it as I'd been looking at the River Cottage version too and there isn't much of a difference.{I don't believe in reinventing the wheel and well housecleaning and photo shoot of food in my kitchen right now isn't a top priority when I'm dealing with what feels like a hospital ward right now, sigh}. With this recipe there are many variations- I have used brandy and also Aromatica, from a local vineyard which tastes a lot like tiramisu (adding alcohol for this recipe is optional). I have tried both ways, traditional is best for our tribe though. I've left the orange rind out sometimes, other times added chopped prunes, cranberries or used banana jam, blackcurrant, mixed berries, strawberry jam and strawberries or apricot jam for something a little different. You might like to try Rhubarb and ricotta bread and butter pudding {recipe found hereI never tire from making it and you can even use panettone bread or brioche bread {recipe for this can be found here and for the thermomix here}. I've done this and it's so, so good {great for dinner parties with a warming muscat or port at the end of the night}.







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