Thursday 10 November 2011
No not a way of cooking the Chancellor, or the budget for that matter, but a variation on Osborne Pudding. [Itself a type of Bread and Butter pudding]
The Good Housekeeping recipe uses brown or wholemeal bread.
But for this version I used a commercial sliced Brioche and NO butter.... except the 9% that was in the loaf... and also no sugar.
Ingredients are as follows:
The better part of a packet of sliced Brioche [all I had left were the crusts and four slices... but it is all down to the size of the dish you filling with the bread.]
A jar of marmalade [to use for spreading on the slices.]
Two eggs and 500ml of full milk [this is 'comfort' food!]
Some Vanilla extract - to taste [NB: not essence]
Spread one side of each slice with some marmalade [to taste] and arrange it in the dish.
You are trying to get a good amount of the top crust of the loaf in the air when it is cooking.
Once the dish is full [you may have to use some half slices towards the middle... tuck them in so that the middle slices are forced apart, or lifted up.]
Then, using a large bowl, whisk the eggs well and then whisk in the vanilla and milk... try and get a lot of air into the mix and then pour it over the marmaladed brioche in the dish... and leave it to stand. It needs at leaste 10mins to allow the custard to soak into the bread.
Then pre-heat oven to 180C [350F/Gas Mark 4] and once it is up to temperature put the pudding in for 45 minutes [or 40 if the oven is on fan assist.]
Meanwhile make some Bird's Custard!!
When the top is nice and dark and the pudding is well risen remove from the oven and serve up quickly with some custard [or cream or creme fraiche!]
Variation: Use Apricot Jam and some chopped moist-dried apricots [the ones that are sold to snack on!] soaked in Apricot brandy [or just use brandy if you don't have the liqueur].