Spiced Bread Pudding with Brandy Cream
Sometimes this gets confused with bread-and-butter pudding, but it's quite different. It was invented, I think, to use up stale bread, which is still a good reason for making it – however, it has developed into something so wonderful, it's worth letting the bread go stale on purpose.
|For the bread pudding:|
|8 oz (225 g) white or brown bread, crusts removed|
|2 teaspoons mixed spice|
|4 oz (110 g) sultanas|
|1 oz (25 g) currants|
|1 oz (25 g) raisins|
|2 oz (50 g) whole candied lemon or orange peel, chopped|
|3 tablespoons brandy|
|10 fl oz (275 ml) milk|
|2 oz (50 g) butter, melted, plus a little extra for greasing|
|3 oz (75 g) dark soft brown sugar|
|1 large egg, beaten|
|grated zest ½ orange|
|grated zest 1 lemon|
|1 tablespoon demerara sugar|
|For the brandy:|
|1 dessertspoon brandy|
|5 fl oz (150 ml) double cream|
|1 oz (25 g) golden caster sugar|
|Need help with conversions?|
You will also need a baking dish with a base measurement of 6¼ x 8 inches (15.5 x 20 cm), 1¾ inches (4.5 cm) deep, buttered.
This recipe is taken from How to Cook Book Three.
Begin by placing the sultanas, currants, raisins and candied peel in a bowl. Pour over the brandy and leave aside to marinate. Then, in a large bowl, break the bread into ½ inch (1 cm) pieces. Add the milk, then give the mixture a good stir and leave it for about 30 minutes so the bread becomes well soaked. Pre-heat the oven to gas mark 4, 350°F (180°C).
Next, mix the melted butter, sugar, mixed spice and beaten egg together and then add to the second bowl. Now, using a fork, beat the mixture well, making sure there are no lumps, then stir in the marinated fruits, with any brandy remaining, and also the orange and lemon zest.
After that, spread the mixture in the baking dish and sprinkle the sugar over it, along with some freshly grated nutmeg. Bake on the centre shelf of the oven for about 1¼ hours. Meanwhile, whisk together the ingredients for the brandy cream and serve it with the pudding warm from the oven.
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