i know.. i have been neglecting this blog but i have not been baking/cooking anything out of the ordinary for so long, since we moved to this pad at xmas time.
this week i've got a bit of time to myself, after the hectic marking session; before i start working on my dissertation.
i watched Nigella making this b&b pudding on telly few days ago. it was a re-run. she called it Grandma's Bread Butter Pudding, must be her granny's recipe. when my cousin Nik Dy asked me what is her grandma's name, i said i will have to check but i know my grandma's name is Nik Sah Nik Kar. org dulu2 always associate the wife/husband's name with her/his spouse. since i made a few alteration to her original recipe, i shall now call this Che' Nik Sah's Bread & Butter Pudding.
the original recipe with some substitutions in brackets
Ingredients
- 75g unsalted butter
- 75g sultanas
- 3 tablespoons dark rum (i used orange cordial)
- 10 slices brown bread approx. (i used white bread, few days old bread will do wonders!)
- 10 x 15ml tablespoons ginger conserve or marmalade (my kids dont like marmalade, so i substituted with strawberry & blackcurrent jam)
- 4 egg yolks
- 1 egg
- 3 tablespoons caster sugar
- 500ml double cream
- 200ml full-fat milk
- 1 teaspoon ground ginger (i skipped this)
- 2 tablespoons demerara sugar
Method
Serves: 6
- Preheat the oven to 180°C/gas mark 4.
- Grease a pudding dish with a capacity of about 1½ litres with some of the butter.
- Put the sultanas in a small bowl, pour the rum over, and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily.
- Make sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear on the top later.
- Now cut the sandwiches in half into triangles and arrange them evenly along the middle of the pudding dish. I put one in the dish with the point of the sandwich upwards then one with flat-side uppermost, then with point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle over the sultanas and unabsorbed rum that remains in the bowl.
- Whisk the egg yolks and egg together with the caster sugar, and pour in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and demerara sugar together and sprinkle this mixture on your buttered crusts and then lightly over the rest of the pudding.
- Sit the pudding dish on a baking sheet and put it in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - and spoon out into bowls, putting a jug of custard, should you so wish, on the table to be served alongside.
i didnt make any custard sauce.. but even so, the pudding is nice eaten on its own. tak sempat nak makan after dinner dah habis separuh!
