Saturday, August 8, 2009
Bread & Butter Pudding
Foibles - we all have them don't we? The dictionary defines the word as " a minor weakness or an eccentricity". And who indulges our foibles better than family and friends? My mother knows I love thick, well set curd and always made sure (still does) that I am the first to "cut" into the curd bowl at home. When we came back from vacations she would rush to the neighbour's house to borrow some "starter yoghurt" so that there would be curd for me by the end of the day. The friend who loves pink in any shape or form - I always keep an eye out for something she may like. My best friend has started picking up coaster sets from the places she visits, knowing that I like collecting them.
The husband of a dear friend in Delhi loves butter and cream - so much so my friend had stopped keeping any butter at home until recently when having children meant that she couldn't go without. The combinations he could come up with were quite creative to say the least - butter in tea, a dollop of cream on his cold coffee..... So when I was wondering what to gift him for his birthday, I remembered my friend telling me how as a child, he enjoyed having bread and butter with sugar. Something which even I remember my Dad making for me when I was a little girl.
This bread and butter pudding seemed perfect for him - its a recipe I have made many times in the past 10 years and has never failed to please. One of the times I made it for a potluck, an acquaintance commented how the taste took him straight back to his Ooty boarding school days. I don't remember where this recipe is from - probably one of those Good Housekeeping magazines and I have adapted it over the years to make it perfect for our taste...its simple, hardly takes an hour from start to finish and is absolutely delicious! I made this recipe this time, in two batches - one to gift and a smaller one for my daughter - the second batch had a little less milk-egg mixture to soak and looks drier than it actually is. But it is quite creamy and very satisfying.
So, go ahead, indulge yourself or your loved one - give into your foibles!
Butter - enough to butter the 3 slices generously
Eggs - 1 plus one egg yolk
Milk - 300ml
Castor sugar - 2 tbsp
Demerara sugar - 2 tbsp
Vanilla extract - 1 tsp
Raisins & sultanas - 2 tbsp each
Cinnamon powder - 1/4 tsp
1. Butter the bread slices and cut each slice into quarters. Arrange the slices, buttered side up, in a shallow oven proof dish.
2. Sprinkle the raisins and sultanas on top.
3. Mix the eggs, castor sugar, milk and vanilla essence and strain if there any "bits". Pour over the bread, sprinkle the cinnamon and demerara sugar and soak for 15-20 minutes.
4. Pre heat the oven to 180 C and cook the pudding for 45 minutes till the custard is set and the top is a nice golden brown.
5. Serve warm or cold.