Probably the most unpretentious dessert and sadly this Victorian nursery food is often described as blandly milky and comfortingly stodgy. The Bread and Butter Pudding has as many versions as there are generations in a family. Much as this dessert cannot be thrown together at the last minute it certainly is a time-saver and one that allows you to add your own personal culinary stamp on it, without causing too much harm to any unforgiving pallets.
By adding a few spices and berries this old lady of desserts can easily be turned into sexier.
1 X Loaf of good quality artisan bread
(fresh bread does it much more justice than day-old stale slices. Ask the baker to slice it for you.)
600ml Coconut milk
300ml Single cream
3 X Cardamom pods
1 X Vanilla pod
300 grams Dried berries
Set your oven at 180 degrees Celsius.
Remove the crusts and cur your slices into triangles and butter each triangle – only on one side. Arrange your triangle slices in rows, in a baking dish. Sprinkle cinnamon powder on each row before you stack the next one.
Add the coconut milk and the single cream together in a saucepan. Bring to simmer and add the cardamom pods. Leave to simmer.
Split your vanilla pod and squeeze the vanilla into the milk mix. Leave to simmer for ten minutes. Turn off the gas top and let it sit until it has cooled off.
Add the dried berries and pour over the bread slices in the baking dish. Leave for 15 minutes to allow the bread to soak up the milk mix.
Bake for 30 minutes or until the tops of the bread triangles have a golden crust.
While the pudding is baking, prepare a cold, sweet strawberry custard.
12 Ripe strawberries
100ml Single cream
300ml Coconut milk
20ml Dry sherry
Halve the strawberries and liquidize to pulp. Add the single cream, coconut milk and dry sherry. Mix well in liquidizer.
Serve with ice-cream and garnish with blue berries and cinnamon.
It’s rich, subtle, creamy and sensual. If you don’t fall in love with this decadent temptress, then you must have a heart of stone.
Indulge a little bit!
Image: FR Lubbe, Little Red Shoes
Recipe: FR Lubbe, Little Red Shoes