The Weekend Pudding Club:
Chocolate Paradise Bread and Butter Pudding Recipe
It’s Pudding time! February continues to be cold, snowy and almost Baltic, the sun shines bright and the days are crisp and clear, but by the late afternoon the temperature has plummeted to below zero and I can be found sitting in front of the fire contemplating bowls of soup. I have sensed that spring is near, last week I actually shared a spring type recipe, Low-Calorie Minted Pea & Vegetable Frittata – 200 calories, but it’s all gone downhill since then! So, what does one do when one is wanting comfort food, one makes a pudding of course, in a very British sense, a proper pudding, either steamed or baked and with scant regard for calories either. And that is JUST what I did today; it was also an exercise in cleaning out the fridge, pantry and bread basket of odds and ends – a few slices of stale fruit bread, an over-ripe banana, four pineapple rings from my recipe for Spicy Fish Creole with Coconut Lime Rice, some opened chocolate chips that were taking on a bloom from being stored in sub-zero temperatures in the pantry and a few spoons of ginger marmalade left over from last week’s Sticky Ginger Marmalade Tea Loaf Recipe.
With all of my ingredients assembled, there was only one recipe that leapt out, a bread and butter pudding – fluffy and filled with fruit, fresh egg custard and chocolate chips to add to the luxury element. It was a risk, all those ingredients, would they work together? I thought so, and the tropical fruit and ginger would add an exotic and tropical feel to a homely British nursery pudding. It was a bit risky and I have to be honest, I don’t usually like fiddling around with recipes that work, of which bread and butter pudding is one. I have added chocolate before, and also lemon and orange zest for a burst of citrus fruit, but my favourite recipe for bread and butter pudding is my mum’s, which comprises stale bread, a handful of mixed fruit, milk and eggs with a spoon of sugar. Anyway, I shouldn’t have worried as my culinary experiment worked, and the pudding was like eating bananas and custard with tea cakes and marmalade, pretty lush actually! The ginger marmalade added a bit of a kick, whilst the banana and pineapple brought a taste of the topics to the dish, it was a resounding success.
This pudding was served after lunch today, whilst large snow flakes fell outside and the fire flickered, casting strange shadows around the kitchen – the pudding was fluffy and light with a crunchy topping and lots of delicious surprises inside. The molten chocolate chips coated the pineapple and bananas, and the creamy custard bound it all together like a golden whisper…….and we all loved the spiciness of the fruit bread, which added an almost exotic flavour to the pudding, it could have been a disaster, but it worked! I have recorded my recipe (and have shared it below), but I am not sure I will ever be able to replicate it again…..I mean will I ever have four pineapple slices, six slices of fruit bread and a banana to hand? But, I will be tempted to follow the recipe with other fruity additions in the future, not forgetting the chocolate chips of course. Do try this combination when you next make a bread and butter pudding, if you have all the ingredients available, if not, fly by the seat of your pants and improvise – after all that’s exactly what I did today! Have a great weekend, I have to dash as I want to watch the Six Nations Rugby today……see you later, Karen
And, it just so happens that the ingredient for We Should Cocoa, the monthly challenge hosted by Choclette is Ginger this month! Jen from Blue Kitchen Bakes if guest hosting this event for February, and I am sending this over to her!