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FOOD
DARREN’S BREAD
AND BUTTER PUDDING
INGREDIENTS:
■ 12
slices of white bread (8 into triangles, 4 into cubes)
oz softened unsalted butter
■ 9 egg yolks
■ 5 oz caster sugar
■ 1 vanilla pod
■ 5 fl oz milk
■ 15 fl oz double cream
■ 3 oz raisins
■ 3 oz flaked almonds (toasted)
■ 4 tablespoons of Amaretto or Cointreau
■ 1 oz extra caster sugar (for the top of the pudding)
■ 1 teaspoon of icing sugar
■ raspberry coulis
■ summer berries
■ vanilla ice cream
■ salted caramel sauce
■4
METHOD:
COURTESY OF DARREN MCGRADY
1. Soak the raisins the night be-
fore in the Amaretto and cover
with cling film. Leave at room
temperature.
2. Preheat the oven to 350 degrees.
3. Grease a 3-pint dish with butter.
4. Remove the crusts and butter
the bread.
5. Whisk the egg yolks and the 6-oz
caster sugar in a bowl together.
6. Split the vanilla pod and put in a
pan with the milk and cream, then
bring to a simmer and pour onto
the egg yolks, stirring all the time.
7. Remove the vanilla pod, scraping the seeds into the custard
and discard the pod.
8. Cut a quarter of the bread into
1/2-inch cubes and place in the
bottom of the dish. Then top
with the raisins adding the juic-
es, too. Finish with the remaining bread cut into triangles and
arranged on top of the fruit.
9. P
our the warm egg mixture
over the bread making sure all
of the bread is coated.
10. Leave to soak into the bread
for 20 minutes.
11. Place in the oven in a roasting
tray 3/4 full of hot water. Cook
for about 30 minutes. It will only
set like custard because you’re
using egg yolks and no whites.
12. R
emove from the oven and
roasting tray and sprinkle
with the extra sugar. Then put
under the grill until the sugar
starts to caramelize.
13. Sprinkle with the toasted
flaked almonds and
dust with icing sugar.
HUFFINGTON
03.02.14