Archived posting to the Leica Users Group, 2009/07/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Douglas, Sounds marvelous, but I am not ready for another angioplasty. We have no Universal Health Insurance here in the USA., and Medicare would say NFW!! I wish I could at least see the picture. Jerry Douglas Barry wrote: > > "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 >