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Saturday, August 11, 2007

Bread and Butter Ginger pudding

The Altitude Adjustment Section
Today I thought I would give you a recipe by an author who I am currently really enjoying. She's a Brit named Nigella Lawson, she doesn't lower the fat content of any of her dishes, and she is known for sticking her sexy fingers in the pot for a taste. It's old-fashioned home cooking European style, and it's great on occasion. This recipe is for bread and butter pudding, laced with ginger jam. By the way, Kaune's has the best jam selection in town.

6 tablespoons unsalted butter
1/3 cup golden raisins
3 tablespoons dark rum
10 slices whole wheat bread
10 tablespoons Ginger marmalade
4 egg yolks
1 egg
3 tablespoons sugar
2 1/4 cups heavy cream
3/4 cup plus 2 tablespoons milk
1 teaspoon ground ginger
2 tablespoons Demerara or brown sugar

Preheat oven to350. Grease a shallow 1 1/2 quart baking dish with butter. Put the raisins in a small bowl, pour rum over top and microwave them for 1 minute then let them stand and absorb the rum. Take the whole wheat bread and spread with butter and jam, making sandwiches. Use 2 tablespoons in each sandwich. No skimping! You should have some butter left over to go on the top at the end. Now cut sandwiches into triangles and fit them in the bottom of your pan, Pack them in tight and sprinkle raisins and rum over the top. Whisk the egg yolks and whole egg with the sugar and add the cream and the milk. Pour over the bread and let soak 10 minutes. If any crusts are sticking out above the liquid line, schmear them with remaining butter. Mix the ground ginger and the brown sugar together and sprinkle over the top. Bake for 45 minutes or until custard has set and puffed. Let sit for 10 minutes — it will sink a bit — and spoon into bowls. Of course, Nigella being English, she serves this with custard. You could also garnish with fresh whipped cream. Damn, this is a great one! It should serve 6, so don't be a pig!