Archived posting to the Leica Users Group, 2009/07/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]"Jerry Lehrer" <glehrer at san.rr.com> wrote > This is not in direct response to your message, but somehow I lost the > photo of the "Bread and Butter Pudding" It was beautiful. > My daughter said it was "TEPMPTACIOUS". Really what is it? Is it what the > French call Pain Perdue? Or is it Eggy Bread > as the Lancashire chefs call it. No Jerry, it's Bread & Butter Pudding - eggy bread or pain perdu is something quite different. First of all the essential ingredient is stale bread - 8 thinly sliced pieces - or use an old sliced pan. Then get your butter. I use Irish butter made from full cream Irish milk. This of course is coaxed by comely Irish maidens from the teats of of happy Irish cattle who've enjoyed a bucolic paradise of plenty in Ireland's Golden Vale. Spread this unctuous delight liberally over the bread and cut the slices in half, leaving the crusts on. Some cookery harridans say you should cut the crusts off, but they are, of course, deluded. Butter a two pint dish - some recommend enamel and some go for pottery - before layering out three layers (that can depend on the shape of the dish used) of buttered bread slices with 1 oz candied peel (lemon or orange or both - make sure it's finely chopped) and 2 oz of currants spread evenly between the layers. Next get a half pint of milk - pasturised! - and 1/8 pint of double cream and mix in a large jug adding the grated rind of half a lemon and 2 oz of caster sugar. Crack three eggs into a bowl and whisk them together before mixing them in with the milk mixture. When mixed, pour the blend over the bread in the dish ensuring that each slice has got a coating of the mixture. Sprinkle the top with nutmeg and place in an oven preheated to 350f (200c). Let it cook for thirty to forty minutes and serve it warm with a little whipped cream or vanilla ice cream You can even try a glass of Sauterne, Barsac, or a six puttonyo Tokay with this as it doesn't fight the wine. Enjoy! Douglas _________ Douglas Barry Bray, Co. Wicklow Republic of Ireland