Rum and Raisin Bread & Butter Pudding Recipe19 July 2012 – posted in: Recipes
Bread and Butter Pudding is a well-loved classic English recipe, which we serve here with Pistachio crème Anglaise. Cupitt’s Winery chef Russell likes to soak the raisins in a little sugar syrup laced with rum. “At the restaurant we use brioche, but a good quality white bread would be equally good,” he says.
- 200g raisins
- 125g sugar
- 150ml water
- 100ml run
- 1 litre thickened cream
- 500 ml milk
- 2 vanilla beans, split and seeds
- scraped out
- 1 cinnamon stick
- Finely grated zest of 2 oranges
- 300 g caster sugar, plus extra for dusting
- 10 egg yolks, plus 2 eggs
- 800g brioche or a good loaf of bread, cut in ½ centimetre slices with crusts left on
- Butter for greasing
- Pure icing sugar for dusting
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add rum followed by raisins and leave to soak overnight or at least to infuse for two hours. When soaked fruit is ready, drain the remaining liquid.
Bring cream, milk, vanilla bean, cinnamon and zest to the boil in a saucepan over medium heat. Remove from heat. Meanwhile, whisk caster sugar, egg yolks and two whole eggs in a bowl until pale. Add cream mixture and whisk to combine. Strain custard mix into a clean bowl.
Preheat oven to 150 C. Butter a 3.5 litre oven proof dish and dust with caster sugar. Arrange brioche in three layers, dispersing the raisins between layers and leaving the top layer only brioche. Strain over the cream mixture and stand for one hour to soak, allowing the liquid to absorb into the brioche.
Dust with caster sugar and bake until the top is golden and the custard is set, about 50 minutes.
Pistachio Crème Anglaise
- 250 ml milk
- 250 ml thickened cream
- 50g sugar
- 6 egg yolks
- 40g pistachio paste
Place milk, cream and pistachio paste in a saucepan and slowly bring to the boil. Whisk the eggs and sugar until pale and thick (mixture should have a light ribbon consistency). Pour the liquid onto the egg mixture and whisk continuously.
Pour mix back into saucepan and place over medium heat. Stir constantly using a wooden spoon in a figure of eight movement until the mixture thickens and the bubbles disappear. Do not let it boil or it will curdle.
The crème Anglaise is ready when the back of a spoon is lightly coated and you can draw a line across it. When it reaches 80 degrees Celsius immediately take the pan off the heat.
If you are using the crème Anglaise immediately, pour it through a fine sieve into a bowl and serve warm. If not, set over crushed ice and leave to cool, stirring occasionally to prevent a skin forming.
In the restaurant we use a Thermomix and place all the ingredients in the machine, blend quickly, then place on speed 4 for about 12 minutes until the mixture coats the back of a spoon.) Crème Anglaise can be refrigerated for several days.
Serve the Bread and Butter Pudding hot, dusted with icing sugar, with the pistachio crème Anglaise and vanilla ice-cream on the side.
At the restaurant we like to served this pudding on Sundays, with poached mandarins, throughout the colder months.
Pair with Cupitt’s 2011 Late Harvest, a Chardonnay Sauvignon.
The intoxicating aroma is apricot marmalade and passionfruit with a delicious palate of honey, peach and cumquat with a zesty lime finish. Well matched with poached pears and cheese. More details.