|Bread and butter pudding|
APPLE BREAD AND BUTTER PUDDING
bread* - I used rosemary and potato bread
butter, room temperature
2 egg yolks
150 ml double cream
100ml milk - you're using double cream and butter, so you might as well have full-fat**
2 apples, cored, peeled and evenly sliced
a big handful of raisins
dried apple, diced
more double cream, to taste
*it's best to use bread which is a couple of days old because it holds it shape hence not becoming soggy. As the Berry says, you don't want a soggy bottom...
**it's important to build up fat to insulate for the winter
|The first layer|
Spread the sliced bread generously with butter. Unless you're dairy intolerant, there are no reasons why you should compromise and use margarine.
|Jam-packed full of raisins|
Beat the egg yolks with the sugar until your mixture has doubled in volume and become paler.
Heat the cream in a saucepan until it begins to bubble.
When the cream begins bubbling, take it off the heat and add the milk to it.
Once it has cooled down a bit, strain into the yolk/sugar mixture, whisking the whole time.◇◇
|Sprinkling with sugar gives a brilliant toffee taste when cooked|
Place in a preheated oven on 200C and bake for fifty-five minutes. When you take the pudding out, it should have puffed up and become golden and firm.
For the sauce, use the ratio of 1 part cognac to 2 parts cream.
In a medium-sized saucepan over a medium heat, reduce the cognac until you have a thick glaze.
Add dried the dried apple and double cream to your reduced alcohol and on a low heat, let it cook for half a minute, and take off the heat.
|I would suggest that you don't put raisins on top, because they will catc,. And burn.|
Sprinkle the pudding with caster sugar and scorch with a blowtorch or grill for a crème brûlée touch.
Serve with lashings of sauce and a generous scoop of vanilla ice cream.
**Butter the tin as you would normally, then sprinkle sugar over. Shake out excess sugar so you have a fine sprinkling on all sides. This helps to caramelise the pudding, and adds to the toffee-apple taste.
◇◇ If your custard becomes scrambled eggs die to the cream being too hot or not whisking enough, strain the mixture through a sieve.