Black Puddings

[Keith at Tregenna]

Guess this should be posted under Catering really ?

Bread and Butter Pudding

Bread and Butter Pudding ( not to be confused with Bread Pudding) seems to have a long and honourable history. In 1845, Eliza Acton in her book "Modern Cookery for Private Families" provides one of the earliest recipes. The curious thing is that whilst the basic mix and cooking method have remained consistent there are now so many variants that Bread and Butter Pudding could be seen as a range of desserts rather than a single dish. The following provides the basic pudding ( which is ideal as a first venture at cooking for junior chefs in the making ) and some more experimental versions for the adventurous cook ! Most recipes agree that the important thing is to let the assembled pudding sit for about an hour before cooking it in order to let the bread swell and soak up all the lovely custard liquid.

Ingredients;

4-5 slices of bread ( usually from large white loaf with the crusts cut off)

2oz (50g) butter

3oz ( 75g) currants ( or sultanas if you prefer)

3 eggs beaten ( some recipes just use 2 eggs & an extra yolk to make it richer)

300mls ( about 1/2 pint of milk )

The grated rind of 1 lemon

Optional 2 tablespoons ( brandy/rum/cream liqueur of your choice)

1oz (25 g) sugar

1/2 teaspoon of nutmeg or cinnamon.

To make;

Butter the bread & cut each slice into 4 triangles

Grease a 1 pint ( 600ml) ovenproof pie dish

Arrange the bread in layers ( butter side up) sprinkling the currants between the layers

Beat the eggs, milk, lemon rind ( and the alcohol if including) together.

Pour over the bread and leave for at least an hour.

Sprinkle top with sugar & nutmeg/cinnamon

Bake for 30-40 minutes at 180C 230F Gas Mark 4 ( Don't forget to make it 10 degrees less if you are using fan assisted oven)

Serve hot with cream or additional custard.

To vary the recipe: substitute any favourite bread for white sliced including sliced brioche or panettone. Try adding a layer of marmalade or jam to the bread to make it sweeter and, if you are really feeling adventurous, why not try a savoury version. layering savoury bread with cheese and substituting mustard or ketchup for the sultanas. You could also include ham or other sliced meat. Use your imagination but obviously omit the sugar and lemon in this particular version.

K.

[wilky]

Keith you have really got my taste buds flowing now . Thanks for the recipe will be trying that one .

[Keith at Tregenna]

Wilky:

Just love:

Here's to tall ships
Here's to small ships
Here's to all the ships on the sea
But the best ships are friendships ..
Here's to you and me .

Is it your own ? are there more verses etc.

Regards K.

[wilky]

That is , unfortunately. Not my own it was one I found while I was doing a bit of surfing. Surprisiing what you find in the water!

[wilky]

Hi Jean, it seems like we are the only two left on this one so I suppose it is up to me to wrap it up. Thankyou so much for all your imput and I have taken in everything you have said. We will bring the black pudding , you provide the haggis neaps and tatties and we can make a day of it. Thanks Jean. A really big thankyou to everybody thats been following this thread especially for those that contributed I know its trivial and nothing to do with the sea and it all started after a night at the pub I didnt reallt expect 1 resonse and we have reached the 100 mark. Thankyou everybody! Heres to the next one.

[Gulliver]

Wilky and Jean,
Even I warmed to the little bastards in the end.
OK....Let's blow the last one up!
Gulliver

[Keith at Tregenna]

How exactly do you and how can you wrap up Black Pudding ? K.

[wilky]

Good point Keith . I have got a load of people in my local all talking black puddings , they have even put them on the menue so maybe its not dead yet .

[happy daze john in oz]

How do you wrap a black pudding. Take the whole pudding and wrap in bacon rashers. wrap in foil and bake in oven for about 15 to 20 minutes. Open foil for last 5 minutes. serve with scrambled egg and grilled tomato, plenty of ground black pepper.

[Keith at Tregenna]

NOT TO MUSICAL MYSELF BUT: SANG THIS TO MYSELF IN THE SHOWER EARLIER.

IT WORKS:

Take the whole pudding and Rap in bacon rashers. wrap in foil and bake in oven for about 15 to 20 minutes. Open foil for last 5 minutes. serve with scrambled egg and grilled tomato, plenty of ground black pepper

Cool, could get to number one in the world charts, anyone interested in joining in and the release of a single ? If you cannot play or sing - should go far............................................ K.

If all else fails, we could get Eminen to cover.