Bread and butter pudding with cranberries and lemon zest
As they say; waste not, want not…
It was New Year’s Day yesterday and it’s been absolutely pissing it down in the UK.
At least it’s not cold at the moment though I’ve been reliably informed that our first week of year 2012 will be very wet, very windy and will soon also be very, very cold. Grr-eat!
As entertainment was needed to be found indoors, I ended up cooking up a storm because we’re trying to do a massive fridge clear out in addition to using up perishable things we bought over the holidays. For the first time in two weeks, I have been able to see the back of my fridge again, phew!
Just after Christmas, I baked some baps so we could make cold turkey sandwiches but I still had one large bap and one small bap left over which had become too stale to toast. My ever childish husband can’t stop sniggering whenever he sees the word ‘baps’, he is SUCH a child!
I could have fed the ducks swimming in Hell’s Ditch but the rain conveniently gave me an excuse to stay indoors so I decided to make a bread and butter pudding instead.
Unfortunately, I have a husband who is extremely adverse to currants and raisins so I’ve made my bread and butter pudding with cranberries and lemon zest instead. The result = yum, yum and triple yum eggy, bready deliciousness!
Just for a bit of fun, I used my escargot dish to make a ‘sharing’ portion for my man and I, and what a great idea it was. Now if I owned a restaurant, I’d offer this up as a sharing dessert portion and probably be able to charge a fortune for it! Shame I don’t own a restaurant then…
Our sharing plate never made it out of the kitchen. We stood at our kitchen counter and devoured every perfectly baked bit of custardy bread, with a dollop of clotted cream on each scrumptious mound.
There’ll be hell to pay burning this off on the cross trainer tomorrow but in the meantime, I feel marginally better knowing that I’m using every bit of food I’ve either bought or made these last two weeks. Helps that it all tastes bloody delicious too! 🙂
For my bread and butter pudding, with cranberries, , click here or keep reading below (I’ve provided the bread recipe too).
Lots of love
Bread and butter pudding but with cranberries (serves 4 as a dessert)
1 (stale) large white bap, cut in half and buttered generously
1 (stale) small white bap, cut in half and buttered generously
The two (stale) heels from a sandwich loaf (wholemeal in our case), buttered generously on the bread side
350 ml of whole milk
120 ml double cream
4 large eggs, beaten
100 grams castor sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ – ¾ cup dried cranberries
Freshly grated nutmeg
Zest of 1 lemon, finely grated
Brown sugar for sprinkling
Extra butter for dabbing onto the pudding
Preheat your oven to 180 degrees (Celsius).
Cut your butter bread into chunks and toss them into a baking dish. Scatter your grated lemon zest and dried cranberries over your bread.
In a mixing jug, beat your eggs, cream, sugar, vanilla extract and ground cinnamon until combined. Pour your mixture over the bread.
Grate nutmeg over the bread and finish by dabbing a few small bits of butter over the pudding with a sprinkling of brown sugar over the top.
Pop this into the oven and bake for 30 minutes.
Serve it piping hot with some brandy butter (if you have some left over) or some clotted cream.
Soft white baps/rolls (makes 3 large baps and 3 small baps)
10 grams active dry yeast
60 ml warm water
250 ml warm milk
37 grams shortening
1 large egg
25 grams sugar
A good pinch of salt
435 gram plain flour
In a mixing bowl, dissolve the yeast in the warm water and milk. Then add the shortening, eggs, sugar, salt and flour. Mix until you form a soft, sticky dough.
I transferred the dough to my stand mixer and using the dough hook, mixed the dough for about 6-8 minutes – the dough stays really quite sticky.
I then turned it out into an oiled bowl, covered the dough and left it to rest in a warm place for an hour, which allows the dough to double in size.
After an hour, punch the dough and turn it out onto a lightly floured surface. Divide it into the number of baps you’d like to make, cover the rolls with a damp cloth and allow it to rise again, about another half an hour.
Meantime, preheat the oven to 180 degrees (Celsius) and bake in the oven for about 20-25 minutes or until golden brown.