AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Paul Ainsworth
Bread & butter sherry pudding
SERVES 4
Ingredients
• 80g sultanas
• 50ml Pedro Ximénez sherry
• good-quality vanilla ice cream, to serve
FOR THE CUSTARD
• 2 vanilla pods
• 150ml whole milk
• 450ml double cream
• 7 egg yolks
• 175g caster sugar, plus extra for sprinkling
FOR THE PUDDING
• 12 slices white bread
• 125g unsalted butter, softened, plus extra for the dish
Give bread & butter pudding a grown-up, festive twist with a glug of Pedro Ximénez and homemade vanilla custard.
1 Soak the sultanas in the sherry for at least 1 hour, or preferably overnight. Drain before using and keep a little of the soaking sherry to add to the custard or for Christmas baking.
2 For the custard, split the vanilla pods and scrape out the seeds. Put the seeds and pods in a saucepan with the milk and cream, then bring to a gentle simmer, whisking to release the flavour. Do not let it boil. In a bowl, whisk the egg yolks and sugar together until pale, then pour over the hot vanilla mixture, leaving the pods behind. Whisk to combine, then return to the pan and stir over a very low heat until the custard thickens and coats the back of a spoon. Remove from the heat and allow to cool slightly.
3 Butter the bread, remove the crusts and cut into triangles. Butter a 3-litre Pyrex dish, then layer the bread, butter-side up, with the soaked sultanas and a few spoonfuls of custard. Repeat the layers, finishing with bread on top, and pour over most of the remaining custard. Cover with baking parchment and leave to soak for at least 4 hours.
4 Heat the oven to 140C / 120C fan / gas 1. Bake in a water bath for 35 – 40 minutes until just set. Sprinkle with sugar, caramelise, and serve with good-quality vanilla ice cream.
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