Bread and Butter pudding to use up Christmas left-over brioche!
- Panetone or pandoro, sliced horizontally
- Liquid cream, 500ml
- Butter, 50g
- Brown sugar, 50g
- Eggs, 2
- Dark rum, 3 tbsp
- Orange blossom flower water, 3 Tbsp
- Vanilla essence
- Some icing sugar to sprinkle
Hope you all had a lovely Christmas!
Butter a flat dish and then each slice separately ,then lay the buttered slices into the dish. By slicing the pandoro horizontally, I produced large star shapes which were a great look for our festive table.
Mix the sugar, cream, milk and flavourings into a jug and pour on top of the bread to cover generously.
Let it steep for a few minutes, then put in the oven for 30min at 170°making sure it does not dry out – add milk if necessary.
Serve warm with a sprinkle of orange blossom water and icing sugar on top.
This is a great way of using up the left over bits of brioche or panetone, post Christmas. The flavours of rum and orange flower blosson hit a winning note and make this dish a very posh version of the humble bread and butter pudding.
Here I indulge my love of all things ginger! Don’t you love this warm colour and spice?! And it goes so well with pumpkin it would be a sin not to pair them… Here is your week-end recipe, just in time!
Libby’s pumpkin purée is a very ubiquitous ingredient in the UK and it is a great product to use when winter makes fresh fruit a bit more scarce… So this is a cupboard or pantry recipe, unashamedly quick and practical.
- Eggs, 3
- Libby’s pumpkin purée, 3/4 of a jar
- Brown sugar, 150g
- Rapeseed oil, 100ml
- Self-Raising Gluten free flour mix, 150g
- Bicarbonate of soda, 1 tsp
- Ground ginger, 1 generous Tbsp
- Cinnamon, 1 Tbsp
- Vanilla extract
Blend the eggs with sugar and pumpkin purée.
Add the oil, then the flour mixed with the bicarbonate.
Blend in the spices. I use a robot for that but you can make do with a hand whisk because all the ingredients are very easily blendable.
Pour the mix into a rectangular pan and bake for 30 minutes at 180°.
This is a lovely and light cake with lots of seasonal spices, perfectly suited to the winter and delicious with a cup of chai latte or coffee latte.
Because it is rather low in sugar and has no dairy in it, I will still call it a bread but it is as indulgent as it gets! The pumpkin purée makes it very moist and similar to a gingerbread. Just a nice, healthy twist on it…
NO butter, no dairy, no gluten! No fun?! Actually plenty of taste – As I said I DO love all things ginger…