Traditionally a poor man's desert; this internationally loved pudding features in the fanciest of households. Savoured by rich and poor alike; Bread and Butter pudding is believed to originate in Britain. In all likelihood frugal families with hungry tummies probably made Bread and Butter pudding from stale bread, centuries ago. As a child I remember a bunch of stale jam sandwiches baked in custard. Depending on your country, you will probably have equally dubious childhood memories of your grandmother's version of the pudding. We recently had most of our children's grandparents (plus their elderly friends) descending on us. I made my famous loaves of bread - which I forgot baking in the oven. All morning. Fresh bread accompanying the salad, cheese, and soup suddenly transformed into pudding. Of course, I can never follow a recipe. My version of the poor man's desert became a spicy, fruity Bread and Butter pudding with brandy. It was sensational.
Apart from a double tot of brandy, ground almonds as topping, and a good dose of fresh ginger, allspice and cinnamon in the jam, I almost stuck to the recipe. Almost.
As you know I do not keep sugar in my household. There are so many healthy alternatives to sweetening food. Dates being my favourite. Or coconut blossom. Or honey.
So here's the recipe:
BREAD AND BUTTER PUDDING:
One to two loaves of not fresh bread
A few good dollops of butter
500ml of full cream milk
4 eggs
Vanilla extract
Dash of cinnamon, allspice and ginger
1/2 cup chopped or ground almonds
1/3 cup of dates
1/3 cup of dried peaches
1/3 cup of dried apricots
1/3 cup of raisins
2 tots of brandy
2 tablespoons of honey
Place dried fruit (not raisins) in a bowl and cover with boiling water. After half an hour add spices and blend to a smooth jam. Add more water to reach your desired consistency.
Slice your bread. Butter it and spread a thick layer of your raw fruit jam. Once your sandwiches are complete chunky chop them and fill a pyrex dish.
Sprinkle the raisins between the chopped sandwiches. Also chop up the butter and spread over the top. Lastly sprinkly the chopped or ground almonds evenly.
For the custard; blend the half litre full cream milk, double tot of brandy, 4 eggs, vanilla extract and 2 tablespoons of honey. Carefully pour the custard over the bread and stand for an hour to soak through.
Set your oven at 120 C. And bake for half an hour. Bread and Butter pudding needs to be served hot preferably with a generous helping of cream. Or in the case of the grandparents - gallons of custard.
My almost disastrous lunch was a scrumptious success. Complete with the traditional hot pudding which met with many grey haired nods of approval and requests for seconds.
