Monday, 7 January 2013

Whisky Ginger Panettone Pudding


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

15 comments:

Suelle said...

This sounds like a recipe to repeat, and not just when you have leftovers! Yum!

Kavey said...

It's so hard getting a pretty picture of bread and butter pudding once served, but it sounds absolutely marvellous!

camilla said...

YUM! This is my fave comfort food. Clever thought using leftover panettone too... and i love scavenger discounted christmas groceries too. eggnog baby!!

Heather Schmitt-Gonzalez said...

Oh, this does sound like a little scoop of heaven! Absolutely decadent...I can almost taste it.

Barbara said...

That looks delicious! A little boozy cream can work miracles. :)

leaf (the indolent cook) said...

So festive and luxurious!

Balvinder said...

Simple bread pudding is the best comfort food ever. Since I stopped eating gluten I now make my panettone bread pudding with raisin bread. I like the booze in it.

Foodycat said...

Sue - definitely. I'm sure I can get off-season panettone!

Kavey - isn't it just? I was tempted to cut the sandwiches into triangles to make it prettier but it didn't seem worth it.

Camilla - eggnog would make a fantastic pudding too!

Heather - it certainly fits your recent whisky theme!

Barbara - it's a good thing they don't sell it all year around, isn't it?

Leafy - thanks!

Balvinder - making it with raisin bread sounds really delicious!

Annes S said...

I always see those spiked creams knocked down, trouble is I don't think I would get as far as adding it to a pudding!

Great idea though, love bread and butter pud!

The Cat's Mother said...

What a great take on bread & butter pud.

The Café Sucré Farine said...

Yum, yum, yum, sounds wonderful. What a great way to use left over panettone!

Purabi Naha said...

I agree with others: bread and butter pudding is very challenging to photograph, but I can tell you that your's looks delishh and the hint of ginger is amazing. Loved the recipe.

Foodycat said...

Anne - it is pretty tempting just to dunk a bit of fruit in it.

Mother - can recommend it!

Chris - thank you!

Purabi - thank you so much!

Joanne said...

I LOVE bread pudding! I wish I had leftover panettone to make this with.

grace said...

i've never cared for panettone, but using it to make bread pudding is a terrific idea! and boy, do i like the sound of boozy cream... :)

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