sharing recipes from one generation to the next
If you’re listening Leah, I miss the Cookbook Guru.
I miss it because it gave me a focus, a reason to take a different cookbook from the shelf each month, usually a book that was sitting neglected. My blog posting calendar had a rhythm then, it included at least one if not two or three recipes that I tested from the designated book, and sometimes I felt compelled to write a book review as well. I lack the self discipline to do this independently.
As I was thumbing through the pages of Mrs Beeton’s Cookbook today looking for a recipe for Bread and Butter Pudding I realised how much I missed the random wandering through older books, the gems of recipes that caught my eye and the adventure of cooking them to include on the Cookbook Guru Blog.
Half a loaf of stale brioche led me to this point and the decision to finish off the loaf making a bread and butter pudding.
My dear man loves desserts but our waist lines are wide enough and I think he needs to limit his sugar consumption, so I rarely make them. He love old fashioned puddings, custardy desserts especially. It had been so long since I’d made baked custard I needed help. Mrs Beeton had already proved to be reliable so I used her recipe to get the proportion of milk, eggs and sugar correct.
The Bread and Butter Pudding got a big tick of approval, it was dense and cake-like and we both wished for some fruit compote on the side.
Bread and Butter Pudding
8 thin slices of brioche
3 dessertspoons currants
500mls full cream milk
2 tablespoons sugar
2 teaspoons castor sugar
1 teaspoon cinnamon
1 tablespoon finely chopped walnuts
Preheat the oven to 160C or 150C fan forced. Generously butter a 1.5 litre deep sided oven proof dish.
Butter the slices of brioche, then layer them into the ovenproof dish. Scatter a spoonful of currants
over each layer, but not the top.
Whisk the sugar eggs and milk together until the eggs are completely incorporated.
Gently pour the custard over the the brioche slices in the dish and allow to rest for 1/2 hour so the custard is soaked up.
Combine the topping ingredients and scatter over the top.
Bake in the middle of the oven until the pudding is set, 45 minutes to 1 hour.
Test by inserting a sharp knife into the centre of the pudding and checking that the custard is set when you open the slit.
Serve warm or cold with fruit compote.