© Photography by Jeremy Hopley
A classic favourite... pools of tart damsons and creamy custard in this softly set bread and butter pudding.
Serves 2
Preparation time: 30 minutes
Cooking time: 30 minutes
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Method |
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Ingredients
100g (3½oz) damsons (or plums)
3tbsp water
1tbsp (15g) caster sugar
85g (3oz) small French baguette, thinly sliced (8-10 slices)
25g (1oz) butter
25g (1oz) raisins
For the custard
1 egg
1 egg yolk
25g (1oz) caster sugar
142ml carton double cream
150ml (¼pt) milk
1tsp vanilla extract
Demerera sugar, to sprinkle
You will also need:
A square dish, buttered
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Preheat the oven to 170°C, 325°F, Gas Mark 3.
Wash and stone the damsons and place in a small saucepan with the water and simmer gently until the fruit is soft. Add about one tablespoon of sugar and continue to heat until the juices have reduced slightly. Set aside to cool.
Butter the bread. Layer the dish with the bread, damsons and raisins. Dot the compote in generous spoonfuls around the bread, the aim is to get a gorgeous pool of tart damsons.
Beat together the egg, egg yolk, sugar, cream and milk with the vanilla extract until smooth. Pour over the bread. Press the bread down gently so as not to disturb the fruit. Leave to soak for 15 minutes.
Sprinkle with Demerara sugar. Place the dish in a roasting tin, fill the tin carefully with hot water until about a third up the side of the pudding dish. Transfer carefully to the oven and bake for about 30 minutes, until the custard has just set. Serve immediately.
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