Tag Archives: rum

Creole Bread and Butter pudding with rum sauce

This very decadent and irresistible recipe was given to me by my friend Marie-Lorraine who herself got it from a friend: the sort of word-of-mouth recipe that makes you salivate as soon as you hear about it… It is thought to have originated in New-Orleans but there are enough similar recipes in the UK for it to earn its place on this blog.

I used the stale brioche made the week before, which was lucky timing, but you can use any stale sandwich bread or a bought brioche. The trick is to cover the slices with the liquid and let it steep for a while- which I sadly did not have time to do!

Comfort food at its best...

Comfort food at its best…

Ingredients list:

  • Eggs,2
  • Caster sugar, 150g
  • Whipping cream, 230ml
  • Full fat milk, 700ml
  • Butter, 100g
  • Vanilla extract, 1 drop
  • Bitter almond extract, 1 drop
  • Currants raisins, ½ cup or small handful
  • Nutmeg, 1 tsp
  • Stale white bread or brioche, 225g or about

First weigh the bread and cut it up in thick slices.

In a bowl, combine the eggs, sugar, milk, cream, butter, vanilla and almond extract, currants and nutmeg. Whisk to blend well.

Stuff the slices into the bowl and let them steep in ideally for 30 minutes or more. Or you can also just dip each slice into the bowl, then arrange them snuggly and pour the rest over. Once you have arranged your slices  in a buttered dish, such as a rectangular pyrex or gratin dish, add more milk if necessary to cover it well and press down with a fork to absorb most of the liquid.

They should all fit tightly and without leaving any space.

Reserve in the fridge for a few hours or a night.

Put the dish in a hot oven at 160º C.

Bake until the top is golden so about 30/40 minutes. Let too cool down then dust some icing sugar on top before serving. Given the sugar content, this is obviously optional but looks good!

Prepare the sauce.

Ingredients list for the sauce:

  • Sugar, 200g
  • Butter, 60g
  • Whipping cream or creme fraiche, 45ml
  • Egg yolk, 1
  • Rum (or brandy) 60ml

In a thick bottomed saucepan, combine the sugar, butter, cream and place over the hob to bubble until it is all melted. Remove from the hob. Whisk the yolk and add it to the mix. Stir in your favourite rum!

Serve the bread and butter pudding warm in shallow cups or bowls with a side helping of the sauce. It is a cross between French toast and a spoon cake: moist and regressive… Enjoy, it’s winter…IMG_5346

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Cannelés from Bordeaux to London

Michel Majerus exhibition in Bordeaux modern art Gallery

Michel Majerus exhibition in Bordeaux modern art Gallery

Cannelés or Canelés, dainty little caramelised puddings, are all the rage in France – and not just in Bordeaux! Having visited this town in the summer, I took the opportunity to research the recipe extensively, children in tow, through many a patisserie, and -on Camille’s- advice to purchase a set of the special mini pans they are baked in.

If you have never tasted them, they make lovely ‘petits fours’ after a meal and are delicious with coffee or tea in the morning.

They should have a nice toffee colour and burnt smell so they might benefit to slightly longer than the indicated time in the oven.

Ingredients list

  • Vanilla pod, split and scraped
  • Full fat milk 200 ml
  • Soft butter 20g
  • Caster sugar 90g
  • Egg 1
  • Rum 1 Tbsp
  • Flour 45g
  • Pinch of salt
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The iconic Cannelé from Bordeaux

Heat the milk to just below boiling point with the vanilla pod scraped in: Leave pod and seeds in it to suffuse. Let it cool down a little while.

Cream the soft butter and sugar in a bowl. Add the beaten egg and whip up. Add the rum, mix in the flour and salt. Slowly add the warm milk. Mix all the ingredients until you get a pancake style batter.

Let it rest in the fridge overnight.

The next day, preheat the oven to 240 degrees. Give the mix a light whipping to awaken the batter! Remove the pod.

Then pour your batter into small pans, generously buttered up, leaving a little room to rise.

Bake at 240° for 10 min. on the bottom rack ; then lower to 210° for another 35 minutes.

Serve with coffee.

With special thanks to Isabelle and Camille who in London and Bordeaux, introduced me to these little gems…

The original recipe in French

The original recipe in French

Dainty chesnut and whipped cream mont-blancs

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Once you have mastered the art of tempering your chocolate , a whole world of sweet opportunities opens up!

Here I have just used melted chocolate (tempered to a T!) to brush inside mini silicone cup cake cases in order to produce my mini version of the so iconic and delicious Mont-blanc pudding!

Once the inside of the cup is brushed several times with chocolate, let it cool. Delicately peel off the silicone cup and you are left with a nice chocolate shell ready to fill as you please.

I have used Clement Faugier “Creme de Marrons” and topped it up with Chantilly made in my siphon: 500ml single cream, 1 sachet of vanilla sugar and a drop of dark rum. Put the cartridge in. Shake the siphon and start spraying!

The top is decorated with a chocolate coffee bean. Delicious combination.

I love my new ISI Gourmet Whip bought last summer and I have to stop myself making Chantilly at every opportunity…

Rum baba

This is a throw-back to the Seventies! Retro cakes after vintage clothes are making a comeback in our kitchen – Rachel Khoo style – but I won’t complain because I loved rum baba as a child and I had not had one since… until I started making my own this month.

This recipe is surprisingly fool-proof but I won’t lie: it will take you a whole afternoon – only make it for people you love. Love wants time. That’s my measure of affection !

Ingredients list

  • Milk (warm), 100ml
  • Fast action yeast, 1 1/2 teaspoon
  • Strong white flour (type00), 150g
  • Egg, 1 plus 1 yolk
  • Caster sugar, 1 1/2 teaspoon
  • Fine salt, a pinch
  • Butter, 50g

For the syrup

  • Brown sugar 600g
  • Water 500ml
  • Lemon peel
  • ½ vanilla pod
  • Dark rum, 2 Tbsp plus more to serve

Warm the bowl of you mixer with boiling water or if using a Thermomix, set it the temperature at 50 degrees.

Add the warm milk, yeast and 50g of flour.

Stir well and then leave for 15 min until it becomes foamy. It is ideal in the thermomix because you can set it on speed 1 and at 50 degrees and leave the dough to make its magic.

This is a bread recipe rather than a cake mix so the proving is really important and you need good fresh yeast powder. Always check the best before date.

Add the remaining flour, egg and yolk, sugar and salt to the mix and beat at top speed for 2 minutes. Then add the diced, cold butter and beat again for 2 minutes.

Cover and leave to rise for 45 minutes. I leave it in the warm Thermomix bowl and it pretty much should double in volume.

Brush the baba or savarins tins with oil. You can also use muffins tins or mini pudding pans. Put the batter into a jug and half-fill each mould. Cover and reserve.

While they rise – and they will!- you can make the syrup by mixing all the ingredients in a large saucepan and letting it bubble away until it has reduced a bit. Usually no less than 5 or 8 minutes. Add the rum.

Let it cool.

Meanwhile, the babas have risen just above the rim of their tins. If not, just leave them a little longer.

Put in a warm oven (170) on fan for 20 minutes.

Take them out, leave them to cool a bit then assemble the pudding by putting the babas in a deep dish and soaking them with the rum syrup. Spoon the syrup on to cover them well.

Drain the baba and slice it in two halves. Put some more syrup in the centre of both halves if necessary and a nice drop of dark rum. Reserve in a cool place until ready to serve.

Serve them with whipped cream and some fresh, seasonal fruit. My whipped cream was slightly minty and I choose kiwi slices this time. Kiwi is a good fruit for dessert because it has little flavour of its own but a pleasant acidity to offset any sweet pudding ; and rum babas are very sweet indeed…

This recipe is taken with a few twists from Dan Lepard’s new book  Short and Sweet, the best of home baking.

>Banana sauce for Seb

>A lovely banana and rum sauce for Pancake day and beyond!
 I dedicate this to my poorly love, in bed today and who likes that song… I’ve put on “Banana Pancakes” for you! Get well quickly.


Ingredients:
Sugar 3 tbsp
Little butter
vanilla extract
rum 1tsp
cream 2 Tbsp
1 banana split lenght-wise

Warm the sugar with the butter in a wide non-stick pan until melted. Use a very low setting so it doesn’t burn – remember sugar burns and then hardens pretty quick!
Lay the sliced banana and cook it a few minutes on each sides. It should turn a nice and mellow brown.
Add the vanilla extract and rum.
Turn and mix until the juice released by the banana thickens a little, then add the cream.
Heat through and serve with pancakes or just on fried toast.