Recipes
Bread and butter pudding with poached winter fruit and tangy cream
Preparation time
Cooking time
Serves
Ingredients
Bread and butter pudding
750 ml (3 cups) milk
600 ml cream
150 g (1 cup) caster sugar
2 tsp vanilla essence
5 eggs
1 kg stale sourdough, crusts removed,
cut into 3 cm cubes
Poached winter fruit
500 ml (2 cups) red wine, preferably Cabernet Sauvignon
500 ml (2 cups) water
150 g (1 cup) caster sugar
1 tbsp (20 ml) vanilla essence
1 cinnamon quill
½ tsp black peppercorns
3 bay leaves
3 cloves
½ orange, sliced in 2 mm rounds
½ lemon, sliced in 2 mm rounds
2 quinces, peeled, cored and quartered
2 firm apples, peeled, cored and quartered
2 firm pears, peeled, cored and quartered
Tangy cream
300 ml cream
80 g sour cream
1 tbsp icing sugar, sifted
Method
Bread and butter pudding
1. Preheat the combi steam oven on Fan Plus at 175°C.
2. Grease and line a 3 litre ovenproof dish, or gourmet oven dish.
3. Place milk, cream, sugar, vanilla and eggs in a large bowl, whisk well to combine.
4. Add bread cubes and leave to soak for 1 hour.
5. Pour bread mixture into the dish and place into the oven on shelf position 1.
6. Select Combi mode: Fan Plus at 175°C + 40% moisture + 1 hour duration and bake until golden and crisp on top.
7. Remove from the oven and cool for 10 minutes.
Poached winter fruit
1. In a large unperforated steam container, combine red wine, water, caster sugar, vanilla essence, spices, orange and lemon. Place in the steam oven and Steam at 100°C for 5 minutes to infuse.
2. Add the quince and steam for 10 minutes, or until it starts to soften.
3. Add the apples and pears to the quince, steam for a further 15 minutes, or until the fruit is tender.
4. Remove and allow to cool. Remove quinces, apples and pears from the liquid.
Tangy cream
1. Using a freestanding mixer with a whisk attachment, whip cream until stiff peaks form.
2. Use a hand whisk to fold in the sour cream and sugar into the cream until just combined.
3. Transfer to a serving dish or container and store in the refrigerator
To serve
1. Serve bread and butter pudding with the poached winter fruits and tangy cream.
Hints and tips
• Clotted cream is a great alternative for the tangy cream.
• Any bread can be used for this dish, although we like the tang of sourdough.
• Leftover croissants or danishes can be substituted for the bread in this dish.
• Bread and butter pudding can also be baked in the oven on Moisture Plus with Fan Plus at 180°C with 3 manual bursts of steam. Release the bursts of steam at 1 minute, 15 minutes and 30 minutes. Bake for 45 minutes.
Applicance Functions
