Bread and butter pudding is an all-time favourite among Britons as it combines sumptuous layers of pillowy sponge with lashings of cream, all while making convenient use of leftovers.
Princess Diana was rumoured to be an avid fan of the dish, according to the chef of the Royal Family, Darren McGrady. But she particularly enjoyed the cook’s version.
In an excerpt posted by Today, chef Darren McGrady wrote: “This pudding was Princess Diana’s all-time favourite, so much as that she once had a royal reporter write, ‘Darren makes the best bread and butter pudding in the world.’
“Well, I am not sure it is the best in the world, but it’s up there! The final texture is a cross between a bread pudding and a crême brulée”.
Fortunately, the British cook has shared the recipe which puts bread and butter pudding among the princess’ favourite sweet treats. Here it is:
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Ingredients:
¼ cup of Amaretto
Three ounces raisins
12 slices of white bread with crust removed
1 ½ sticks of unsalted butter, melted
Nine egg yolks
Two teaspoons of vanilla paste
¾ cups of sugar
½ cup of milk
Two cups of heavy cream
Two tablespoons of granulated sugar (to caramelise the dessert)
Three ounces of lightly toasted almonds
Two tablespoons of powdered sugar
Method
One:
Place your raisins in a bowl and soak in however much Amaretto you like, before covering up the container with plastic wrap and letting the mixture soak for several hours.
Two:
Take four slices of white bread and trim the crusts off. Dice into 1.2-inch squares before spreading them over the bottom of a casserole dish. Take the Amaretto-soaked raisins and pour them over the diced bread.
Three:
Cut the remaining eight bread slices diagonally into four triangles per slice. Heat one and a half sticks of unsalted butter in a bowl. Once melted, coat each triangle in butter and roughly place the triangles over the soaked raisins in the casserole dish. The cook’s recommendation is to let the triangles overlap. Pour any remaining butter over the top.
Four:
In a large bowl combine the nine egg worlds with the vanilla paste and the granulated sugar. Whisk the ingredients together until the mixture turns into a thick dark yellow batter.
Five:
Bring half a cup of milk and two cups of heavy cream to a boil, and add the boiling liquid to the egg mixture while whisking constantly. Once combined, pour the mixture over the bread in the casserole dish until it reaches the top of the bread. Let it sit for 20 minutes to allow soaking.
Six:
Preheat the oven to 350F or 175C. Bake in the oven for 30 to 45 minutes, until the top of the bread becomes golden brown. Make sure the filling has firmed up before removing it from the oven. For the crême brûléee finish, dust sugar over the dish and melt with a blow torch. Enjoy!
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