pudding chlebowy Nigelli - jakim sosem polała?

[Gość: lisa]

Może ktoś z Was oglądał odcinek "Nigella bites", w którym robiła pudding z
kromek chleba z dzemem imbirowym. Wydaje mi się, ze podała go poźniej w
miseczkach i polała jeszcze jakimś sosem. Nie podała jednak przepisu na ten
sos... wie ktoś co to może być?

My grandmother's ginger-jam bread & butter pudding

[lunatica]

MY GRANDMOTHER'S GINGER-JAM BREAD & BUTTER PUDDING

Nigella: "This recipe comes from my maternal grandmother's recipe folder, a
wonderfully retro piece of design, circa late sixties, early seventies. Bread
and butter pudding has, I know, gone from stodgy disparagement to fashionable
rehabilitation and back to not-that-again clichedom, but I am not prepared to
let any of that bother me.

This version uses brown bread rather than white, and between the buttery
sandwiches is heaped chunky-hot ginger jam, sometimes sold as ginger marmalade,
but most usually, if quaintly, as ginger conserve; on top is sprinkled demerara
sugar mixed with aromatically warm ground ginger, the spice of the old fashioned
English kitchen.

My grandmother, more austerely, used milk; I go for mostly cream: nothing
creates so well that tender-bellied swell of softly set custard".

Ingredients:

* 75g unsalted butter
* 75g sultanas
* 3 tbspns dark rum
* 10 slices brown bread
* approx. 10 x 15ml tbsps ginger conserve or marmalade
* 4 egg yolks
* 1 egg
* 3 tbspns caster sugar
* 500ml double cream
* 200ml full fat milk
* 1 tsp ground ginger
* 2 tbspns demerara sugar

Instructions:

Preheat the oven to 180C/gas mark 4

Grease a pudding dish with a capacity of about 1.5 litres with some of the butter.

Put the sultanas in a small bowl, pour the rum over, and microwave them for 1
minute, then leave to stand. This is a good way to soak them quickly but juicily.

Make sandwiches with the brown bread, butter and ginger jam (2 tablespoons in
each sandwich); you should have some butter left over to smear on the top later.
Now cut the sandwiches into half triangles and arrange them evenly along the
middle of the pudding dish. I put one in the dish with the point of the sandwich
upwards, then one with the flat side uppermost, then with point-side uppermost
and so on, then squeeze a sandwich-triangle down each side. - but you do as you
please. Sprinkle over the sultanas and unabsorbed rum that remains in the bowl.

Whisk the egg yolks and egg together with the caster sugar, and pour in 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 smeared crusts and then 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
about 10 minutes - by which time the puffiness will have deflated somewhat - and
spoon out into bowls, putting a jug of custard, should you so wish, on the table
to be served alongside.

Serves 6

[Gość: Ilona]

4 żółtka + jedno całe jajko,
cuker do smaku (dała 3 łyżki,)
500 ml śmietanki + 200 ml mleka pełnotłustego.
Wszystko oczywiście pomerdane i już...

:)

pudding chlebowy Nigelli

[sinistra80]

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