OK, this is just a simple bread and butter pudding, but it was the best bread and butter pudding I have ever made so it deserves to be commemorated. It was very rich, very creamy and perfectly fruity and boozy. It was also unexpectedly frugal, using leftovers, pantry items and stuff on clearance.
It started out with the leftover panettone from Boxing Day. I cut it into slices, buttered it and made it into little marmalade sandwiches with some of the whisky marmalade my grandmother sent me for Christmas. I put the sandwiches in a dish, then made the custard.
Now, one of the amazing things about supermarkets in the UK is the boozy cream they sell around Christmas. Lovely thick cream, heavily spiked with brandy or cointreau, just sitting on the shelf waiting to be taken home and dolloped around. And of course, not all of it gets sold before Christmas so it gets massively marked down just afterwards. Which is how I came to be in possession of a half-price tub of Channel Island double cream spiked with whisky and ginger, to use as the basis for my custard.
I thinned it with a little milk, added a bit more whisky and a couple of eggs, then poured it over the marmalade sandwiches. Then - and this is a very important bit for a good bread and butter pudding - I let it sit for a couple of hours to make sure the custard soaked all the way into the bread.
I sprinkled over a few chunks of crystallised ginger, placed the dish in a water bath (this is also important for a good bread and butter pudding) and baked it slowly until the custard was set but still wobbly. I let it cool for a few minutes before scooping it out to serve. Utter heaven.
|Tastes better than it looks|