bread and butter pudding including banana and chocolate versions (merged)

squeaky

Right. I've got a basic b&b pud soaking just now in a pyrex bowl. I started it off with five slices of bread (and two different marmalades, a smidge of soft demerera and some nutmeg) then whizzed three eggs and made the liquid up to a pint with milk.

I've got a fair few gaps in the bread and the eggy milk has only filled about two thirds of the way up.

So do I squish the bread down to fill in the gaps as it soaks and softens? Or do I add more liquid? Or is it fine as it is?

Signed: Novice bread and butter pud maker.

foreverskint

just give it a squish. It will puff up as it cooks and then sink a bit once it's out of the oven. Another tip is to cook it until it is just set, otherwise it gets a bit rubbery

squeaky

Right ho. Will do, thank you

Curry_Queen

If you want a truly scrumptious and luxurious pudding, either to impress family/friends or for some sheer comfort food quality time, how about Nigella's recipe ...

She uses ginger jam and brown bread and basically makes sandwiches with them before cutting into triangles and lines them up in a row in a deep oval pudding dish - alternating each half so every other one has the pointy bit sticking up, and one shoved down each side with point sticking up - then sprinkling over sultanas that have been soaked in rum before pouring on the custard. Leave it to soak in for 10 mins then she smears bits of butter over the bread crusts sticking out and sprinkles a mixture of demerara sugar and ground ginger over before sticking it in the oven. I can still picture her doing it from watching her on tv and it's making me :drool:

Oooops better have a look for the ingredients for you LOL!

Ok, here goes ...

10 slices brown bread
butter
ginger jam
3 tbsp dark rum
75g sultanas
4 egg yolks
1 egg
3 tbsp caster sugar
500ml double cream
200ml full-fat milk
1 tsp ground ginger
2 tbsp demerara sugar

Rikki

I make mine and let it sit and rest for an hour or so. This gives the bread time to soak up the egg custard mixture.

foreverskint

:eek: ooh that sounds delicious CQ. Just looking at the recipe I put on a stone.

I mad a pud the other day, only to be told by OH that he doesn't like it, so I ended up binning it (after I had had half of it) otherwise I wouldn't haave got through the door

Curry_Queen

foreverskint wrote:

:eek: ooh that sounds delicious CQ. Just looking at the recipe I put on a stone.

I mad a pud the other day, only to be told by OH that he doesn't like it, so I ended up binning it (after I had had half of it) otherwise I wouldn't haave got through the door

I know what you mean!!! :eek:

I'm dying to make it again at some point but I daren't while there's only me and youngest here to eat it, or I'll be doing a Nigella and raiding the fridge at midnight to eat the leftovers

I wonder if I could make a half-sized recipe LOL! And anyway, how on earth does she keep that lovely figure while scoffing all that yummy food!!!!

BLACKHURSTM

First step is to soak the sultanas in the rum overnight.
Use the fruit to cut down on the sugar
olive oil based spread is an alternative to butter
Cook in a bain maria this will give a better texture to the custard
Try using reduced sugar marmalades and jams
Add fresh citrus peels and the zest.
Enjoy
and of course diet coke when you finish of the remaining rum

squeaky

Mine came out lovely having used HM part wholewheat bread and, as I said, some demerera and even a pinch of soft brown sugar to give it some richness.

Lessons learned? Let it soak more than half an hour. Dark sugars really work! A little bit of nutmeg, much as I love it can over power things so half of half a pinch next time. And finally, for luxury, I'm thinking half milk half cream... YUM

Quasar

Does anyone know if wholemeal bread will taste as good in B&B pudding?