Speaking of bread and butter pudding in my last post made me have a real yearning for this comforting, wintery dessert (even if it was in a rant about my bread intake). It was a stinking hot day yesterday, and I seem become rather irritable in the heat, so I moped around complaining for most of it BUT then in the evening a storm struck! The weather cooled and I regained conciousness and made this scrumpy, old fashioned Pud.
I've always been a bread and butter pudding fan, the memories of some food stays with you for your whole life and this is one of those. When I was about 4 my crazy, hippy parents decided it would be a good idea to live in a comby van and travel around Australia. Turned out it was a good idea, my sister and I had the most marvellous time camping around. For a while we abandoned our van and lived in a revamped bus in Alice Springs, it would get so very cold at night and my Dad would make the most beautiful, belly warming bread and butter pudding for us to eat around the fire.
For this one I used a fruit loaf from the Sourdough Bakery on Dennison Street in town. It's dense and spicey and even has figs so it was quite perfect. I free handed a custard with four eggs, about 300mls of cream, a vanilla bean, a quarter of a cup of brown sugar (ajust to taste) and a fine slurp of Liquor 43 (Pedro Ximenez or Brandy will also do the trick). I poured this over about 8 buttered slices of the fruit bread that I had layered with cinnamon, nutmeg, chopped dates (dried or fresh will both do nicely) and frozen raspberries in between. Cook for around 45mins to an Hour (or until you can press on the top quite firmly and the custard will not spill out) at 180 degrees celcius. Eat with great gusto with ice-cream and save a little for the fridge becasue it even better for breakfast the next day.
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