Bread & Butter Pudding
Possibly my favourite winter dessert and one of the easiest to make. Goes perfectly with some creamy vanilla ice cream. This recipe is inspired by one I read a few years back in a Vogue Entertaining cookbook that was a collection of recipes from the now long closed Sopra at Fratelli Fresh in Danks Street Waterloo.
150gm dried muscatels
150ml All 'Uovo Crema or another sweet Marsala style fortified wine
8 slices of thick cut raisin bread
2 egg yolks
1/3 cup caster sugar
600ml thickened cream
Grease two rectangular 23cm long baking dishes with butter and pre-heat a fan forced oven to 180C. Simmer the muscatels and sweet wine in a small saucepan for 2-3 minutes and allow to cool slightly. Arrange the slices of bread in the two baking dishes in two layers, breaking the bread to fit. Spread the muscatels and sweet wine liquid across the bread on both the middle and top layers.
In a bowl, mix the egg yolks, eggs, sugar and cream until combined and smooth. Pour the mixture over the bread in the two baking dishes.
Place the two baking dishes in a large, deep dish roasting pan and fill the large pan halfway up the side with boiling water. Carefully place in the oven and bake for 35 minutes. Allow the pudding to stand for 10-15 minutes before serving with ice cream.
I often freeze one of the puddings and reheat under some aluminium foil when I need it.