Advertisement
YOU ARE HERE: LAT HomeCollections

CULINARY SOS

Bread and Butter Pudding

April 07, 1999|ROSE DOSTI

DEAR SOS: We recently returned from a trip to the British Isles. On our last night, we dined at Ripley Castle in Yorkshire, where we were served orange bread and butter pudding with sauce anglaise. This pudding was the best thing I've ever put in my mouth, and I'd give an arm and leg for the recipe. Can you help?

PAT JONES

Sunland

DEAR PAT: No need for drastic measures. Your host, Sir Thomas Ingilby, whose family has owned the castle for more than 670 years and knows about puddings, wrote: "I hope that thousands of Californians will enjoy the sheer sinfulness of eating [this pudding]. It is basically a very old English recipe given a contemporary tweak and is generally devoured with equal gusto by children and parents."

*

Ripley Castle Orange Bread and Butter Pudding

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 15 minutes

6 tablespoons Cointreau or other orange-flavored liqueur

1/2 cup sugar

1 3/4 cups heavy whipping cream or double cream

1 cup milk

6 eggs, lightly beaten

2 tablespoons thick-cut orange marmalade

10 medium-thick slices white bread

1/4 cup (1/2 stick) butter plus extra for greasing pan

3/4 cup golden raisins

3/4 cup chopped dried apricots

2 large oranges

Vanilla ice cream, optional

Fresh berries, optional

* Combine Cointreau, sugar, cream, milk, eggs and marmalade. Cut crusts from bread and butter each slice on both sides. Toss raisins and apricots together.

* Layer half of bread, half of raisins and apricots and half of Cointreau mixture in buttered 2-quart mold or baking dish. Repeat layers with remaining bread, raisins and apricots and Cointreau mixture.

* Slice oranges into 1/2-inch-thick rounds and remove any seeds. Put orange slices in single layer over pudding mixture. Place mold in another pan filled with warm water. Bake at 350 degrees until firm and knife inserted in center of custard comes out clean, about 1 hour.

* Serve with vanilla ice cream and fresh berries if desired.

6 to 8 servings. Each of 8 servings without ice cream or berries: 564 calories; 303 mg sodium; 250 mg cholesterol; 31 grams fat; 61 grams carbohydrates; 11 grams protein; 0.76 gram fiber.

Advertisement
Los Angeles Times Articles
|
|
|