Recipe Review: Gordon Ramsay’s Bread and Butter Pudding

I haven’t stopped going on about this since I made it. And ate the whole thing. Yes, just me, a spoon and a smile permanently fixed on my face as I devoured the whole scrummy lot along with some cold double cream. Even then it wasn’t enough. It still isn’t enough and I’m waiting for my next opportunity to make another batch.

Gordon’s recipe uses sliced pain au chocolat but I don’t like chocolate with dried fruit and I just wanted to be hit with cinnamon, sugar and creaminess without nuggets of chocolate getting in my way. Never though I’d say that! Nigella has an amazing recipe for chocolate chip bread pudding that I will go to for when I want such a thing.

I’ve adapted Gordon’s recipe quite a bit so what follows is my version. You can find his original in his Ultimate Cookery Course book.

Serves 4 generously (or 1, if you’re me)

What you need:

  • 12 thin slices of brioche bread
  • 50g soft butter
  • 2 tbsp ground cinnamon
  • 4 tbsp demerara sugar
  • 2 small handfuls of sultanas
  • 250ml whole milk
  • 60ml double cream
  • 3 eggs
  • 1 tbsp vanilla extract

What you do:

  1. Cut your brioche slices into half diagonally to make triangles and generously butter one side of each triangle. Pile the bread into a bowl and leave to one side.
  2. Grease a pie dish (big enough to hold all the bread tightly) and sprinkle over one tablespoon of the demerara sugar and one tablespoon of the ground cinnamon.
  3. Next, make the custard by whisking together the milk, cream, eggs, vanilla, one tablespoon of the sugar and a little more cinnamon. Now pour half of this into the bowl where your bread is sitting and allow it to sit for a minute or two.
  4. To compile your pudding, lay slices of the bread with their pointy corners sticking up out of the dish and sprinkle in some sultanas as you go, pushing the bread together. When all the bread is used up, pour on the rest of the custard mixture, making sure it gets into all the crevices. Sprinkle over the remaining cinnamon and last two tablespoons of demerara sugar then bake in an oven set to 180°c for 35-40 minutes until set and golden. Leave to rest for a little while before eating unless you have a fire resistant mouth.

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Bread and Butter pudding should have a crunchy sugary top and be rich, creamy and luxurious beneath with lots of flavour from the spice and fruit. This delivers in every possible way. It may not be the prettiest pudding in the world but some of the ugliest things can be delicious. Just writing this up makes me want to get into the kitchen and get me some bread and butter pudding on the go. Enjoy!

What I Ate In A Day #11

Otherwise known as what I ate in a day whilst feeling sorry for myself because I have a cold. It really is only a cold, a cough here, a sneeze there, one of those annoying little niggles of an illness where you’re not too sick to be off work but really want to do nothing more than watch trashy tv and eat cake. No room for self pity here though, I had a full day at work followed by a two course dinner when I got home all made from scratch. One could argue that I’m mad, but I’ve had this most evil craving for bread and butter pudding and it simply had to be fulfilled so that was had for pudding.

Anyway, I should probably start with breakfast. I’m almost bored of saying it now such is the regularity of it, but I started my day with granola, yogurt, coconut flakes and fresh fruit. I then had a banana shortly after.

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Lunch was one of my favourites. There’s a sandwich place near me called Francombs who do really lovely pasta salads made to order. This is my take on their New Yorker boxed salad. It contains a base of pasta and Romaine lettuce then has pastrami, stilton, cucumber, gherkins, jalapeños, crushed tortilla chips and a dressing made with extra virgin olive oil, wholegrain mustard, balsamic vinegar, maple syrup and salt. It involves a bit of prep work but I make enough for a few days, leave the prepared ingredients sitting in individual boxes in the fridge then toss them together with the dressing the night before and take the tortilla chips separately to add just before eating. It’s really good.

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I had a homemade peanut butter brownie with my lunch. Recipe coming soon!

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To tide me over until dinner I snacked on a satsuma and a fake Penguin biscuit from Sainsbury’s. These are hilariously called Polar bars but don’t have the terrible jokes you find on a proper Penguin. Sort it out Sainsbury’s! I did eat a nectarine too but I forgot to take a picture.

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Dinner was one of my favourite things to eat at the moment, my king prawn linguine. The recipe can be found here. The two slices of garlic bread on the side were there for aesthetic value. I actually ate 4 slices. I get really hungry when I’m ill.

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And now, what I’ve been waiting for all day. Nay, all week. Bread and Butter Pudding with double cream. *insert excited squealing here*

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I’ll tease you with this for now and treat you to the recipe soon! One thing’s for sure, I’m totally having some of this for breakfast tomorrow.