ScarlettWhisky Bread and Butter Pudding
August 21st 2006 09:45
Whisky Bread and Butter Pudding
About Pudding
In British Isles, and some Commonwealth countries, pudding is the common name for dessert. There are two types of pudding, the older puddings and the newer type of pudding.
The newer type of pudding is almost exclusively a dessert-type dish. The usual form is for milk and sugar and other added ingredients to be solidified by means of some gelling or structural agene, including cornstarch, gelatin, eggs, tapioca (cassava), and other starches, such as custard and blanc-mange. They are available in forms which require cooking or instant form such as Jell-O and aspics – gelatin dessert.
This creamy, boozy version of the perennially popularly pudding is really special.
About A Bain-Marie
A bain-marie is a water bath used to control the heat when cooking certain foods that are sensitive to direct heat, such as egg custards; it helps prevent them curdling or going grainy. Put the dish (or moulds) in a roasting tin and pour in enough warm water to come about two-thirds up the sides. The water should never get hotter than a gentle simmer, so the custard will set but still be creamy.
About French Stick
White bread in the form of long narrow loaves with tapered ends and a thick crisp crust.
About Muscovado Sugar
Muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados or moist sugar. It is very dark brown in color, and slightly coarser and stickier than most brown sugars. Unlike most brown sugars, which are composed of refined white sugar with molasses added, muscovado takes its flavour and colour from the sugar cane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. The unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the Philippines in the 1800s.
About Custard
Traditional egg custard is a delicious and versatile sauce. Cold, it forms the basis of many desserts, like ice-cream. Warm, it’s the perfect accompaniment to any hot pudding. In this recipe, you can prepare the custard and chill for up to 4 hours ahead.
INGREDIENTS
Serves 6
50 gm butter
1 small French stick, cut into 12 slices
4tablespoons whisky
150 gm seedless raisins
100 gm pecan halves
5 eggs
100 gm light muscovado sugar
1 litre full-fat milk
284 ml / ½ pint carton of whipping cream
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1. Preheat the oven to 180 degrees Celsius. Butter a 33 x 23cm / 13 x 9in ovenproof dish (6cm / 2½in deep). Butter each bread slice on one side. Arrange, butter-side up, in the dish. Drizzle over the whisky.
2. Scatter over the raisins and pecan halves. Beat the eggs in a bowl, then mix in the sugar. Stir in the milk, cream and vanilla. Pour the mixture over the bread and sprinkle with the spices.
3. Stand the dish in a bain-marie and bake for 50-60 minutes, until just set, golden and crisp.
Tips:
You can prepare ahead: arrange the buttered bread in the dish. Make and chill the custard, and weigh out the fruit and nuts, up to 4 hours ahead.
**From “Good Food for Friends” and “Wikipedia, the free encyclopedia”**
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