The are some pluses and minuses to having a food blog. I arrived home on Friday night to a mother who has been keenly reading my blog and made a little list of things I was to make on Saturday. (Those Chorizo burgers are proving quite popular!) You can tell I’m at home from the pictures as the kitchenware is so much nicer than my slap-dash set! This dessert happened by chance off the back of an epic fail when I tried to make custard tarts yesterday. I was left with weird pastries but lots of lovely yummy runny custard infused with vanilla pod, orange zest & cinnamon that seemed a shame to throw out. So with the addition of some white bread, butter, nutmeg & raisins this tasty pudding was born.
I love bread and butter pudding! All pudding type desserts (sticky toffee pudding, hot chocolate pudding etc) are just so comforting and easy.This is crazily easy to make and always tends to be a crowd pleaser. Just two notes: Make sure you use good quality bread (sliced pan doesn’t cut the mustard), secondly I forgot to put brown sugar on top of mine which is why it’s not slightly caramelised, it still tasty yummy though. Give it a go & you won’t regret it!
1 loaf of fresh white bread cut into nice even slices (not too thick, not too thin)
1 whole nutmeg & grater
Raisins (about a handful or two)
3 tbsp brown sugar
For the custard:
100g caster sugar
2 tbsp cornflour
500ml whole milk
4 egg yolks
zest of an orange
pinch of cinnamon
1 vanilla pod (insides scraped out)
1. To make the runny custard milk together the egg yolks, sugar, cornflour and slowly whisk in the milk. Add orange zest, cinnamon and vanilla and set aside
2. Cut the crusts off your bread and butter on one side. Get a nice casserole or lasagne dish and make a bread layer with the buttery side facing down. Then spinkle with grated nutmeg (freshly grated is best) and raisins. Repeat these layers until you reach to the top of the dish but don’t sprinkle raisins or nutmeg on the top layer. Instead pour over your custard slowly and evenly. Sprinkly with a little brown sugar.
3. Pop into an oven preheated at 180C for 30-40 minutes. Serve with cream.
Last weekend I went home to Cork for the Taste of West Cork Festival, which meant that I ended up spending lots of money on cheese, cured meat, chocolate etc! After a day of serious eating I went home to find ripe juicy blackberries growing everywhere in our area! With romantic memories of the days when my brother, sister and I used to pick them for our mum when we were younger so she could make her winter supply of jam, I decided it would be a shame to not pick some and give it a go.
Jam is ridiculously easy to make, and you can vary the flavours whichever way you like. It’s literally a case of just using equal quantities of berries and sugar. Blackberries are really ripe at the moment, and you can find them all over the country, so why not give it a go? I think its a nice little Irish autumn tradition! If you don’t have any blackberry bushes nearby, why not buy a carton of frozen berries and give it a try? Warning- you may experience blue fingers for a few days afterwards, but it’s worth it!
1.5kg fresh blackberries (or you can buy frozen berries in any supermarket and let them defrost)
2 tsp cinnamon
Carefully wash all berries to ensure there are no creepy crawlies still hanging on, throw into a pot and mash.
Add sugar, spices and bring to a boil for 5-10 minutes.
Let simmer for 30-40 minutes.
Pour into jars. Tada! You’re jam is made!
This makes lovely runny jam, it actually freezes quite well. I made about 8-10 jars and gave away a few to friends and family to keep me in the good books, and I froze about 5 which I can defrost throughout winter for when I am in urgent need of blackberry jam!
I enjoyed mine on some French toast, but as it is runny jam a spoon on top of vanilla ice-cream makes a nice dessert too!