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|
|Oven temperatures and Conversions|
|Click here for information|
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.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
30 Nov 2015 13:47
30 Nov 2015 11:40
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Fan oven temperatures
29 Nov 2015 22:39
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15