Granny Lawson's Jam Bread and Butter Pudding

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Granny Lawson's Jam Bread and Butter Pudding - English

 

6 tablespoons unsalted butter, divided

1/3 cup golden raisins

3 tablespoons dark rum

10 slices brown bread

10 tablespoons marmalade, jam or conserve, Approximately

4 egg yolks

1 egg

3 tablespoons sugar

2 1/4 cups heavy cream

3/4 cup whole milk, plus 2 tablespoons whole milk

1 teaspoon ground ginger

2 tablespoons Demerara sugar, or granulated brown sugar

 

 

Preheat the oven to 350 degrees F.

Grease a pudding dish or a shallow baking dish with the capacity of about 1

1/2-quarts with some of the butter.

 

Put the raisins in a small bowl, pour the rum over and microwave them for 1

minute, then leave them to stand. This is a good way to soak them quickly but

juicily.

 

Make the sandwiches with the brown bread, butter and jam (2 tablespoonfuls in

each sandwich); you should have some butter left over to smear the top later.

Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the

middle of the dish. I put 1 in the dish with the point-side uppermost and so on,

then squeeze a sandwich-triangle down each side - but you do as you please.

Sprinkle with the raisins and unabsorbed rum that remains in the bowl.

 

Whisk the egg yolks and egg together with the sugar, and pour the cream and

milk. Pour this over the triangles of bread and leave them to soak up the liquid

for about 10 minutes, by which time the pudding is ready to go into the oven.

Smear the bread crusts that are poking out of the custard with the soft butter,

mix the ground ginger and Demerara sugar together and sprinkle this mixture on

your buttered crusts and the lightly over the rest of the pudding.

 

Sit the pudding dish on a baking sheet and put in the oven to cook for about 45

minutes or until the custard has set and puffed up slightly. Remove, let sit for

10 minutes - by which time the puffiness will have deflated somewhat - and spoon

out into bowls, putting a pitcher of custard, should you wish, on the table to

be served alongside.

 

Yield: 6 servings

Prep Time: 15 minutes

Inactive Prep Time: 10 minutes

Cook Time: 1 hour

 

Author: Nigella Lawson

Source: Episode#: NE0111, Television Food Network,

Formatted by Chupa Babi: 07.10.08

 

ChupaNote: Nigella used ginger conserve. I used a lovely raspberry jam. Didn't

have any rum, so I used a raspberry liquer. If you don't want the alcohol try

those flavored syrups used for coffee. They have about the same consistency.

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