Not just your everyday pudding

I grew up with bread and butter pudding; the wartime kind, odd bits of bread slathered with margarine, sprinkled with sultanas and currants and covered with Mum’s milky custard. I still love eating every version of bread and butter pudding I find, today they are richer, thicker, creamier than my Mum’s version. This recipe is not just your everyday pudding although it does use leftover ingredients, it just happens that the leftovers have to be pain-au-chocolat. plateful 17-4-14Serves 6

3-4 stale pains au chocolat
500ml milk
500ml double cream [if you prefer, instead of the milk/double cream combination you can instead use 1 litre single cream]
3 tbsp caster sugar
1 large egg egg - close-up in box 17-4-144 large egg yolks
½ tsp vanilla extract pain au chocolat - sliced 17-4-14Preheat the oven to 160C/gas 3.

Butter an ovenproof dish [with the capacity of 1½ litres].

Cut up the pains au chocolat, rough slices about 1 cm thick and arrange them in the dish. Squash them all in.

Put the milk and cream into a pan and bring slowly to almost boiling point. cream in the pan 17-4-14While you are waiting, whisk the egg, the yolks and sugar in a large wide-mouthed measuring jug. whisking 17-4-14When the milk and cream are nearly boiling, pour it over the eggs and sugar, and whisk continuously.

Add the vanilla to the custard then pour over the slices of pain au chocolat. pouring custard into the dish 17-4-14Leave it to rest for at least 10 minutes, to allow the custard to soak in. ready to go into the oven 17-4-14Place in the pre-heated oven for about 45 minutes or until the pudding is softly set. just out of the oven 17-4-145 to remember
durante la guerra – wartime
la margarina – the margarine
cotidiano/a – everyday
gordo/a – thicker
continuamente – continuously

How to be a Domestic Goddess by Nigella Lawson 17-4-14

 

Recipe from ‘How to be a Domestic Goddess’ by Nigella Lawson

5 thoughts on “Not just your everyday pudding

  1. Pingback: A winter treat | Notes on a Spanish Valley

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