Wednesday, June 09, 2010

Irish Whiskey Bread and Butter Pudding.

My family in Ireland gave me a cookery book a few years back and it is where I found the recipe for last weekends amazing bread and butter pudding. It is written by Kevin Dundon who is the chef and owner of a beautifully restored old country home called Dunbrody House.

If you are ever fortunate enough to be travelling through County Wexford in Ireland you will have to stop and call in to this magical hidden away treasure in the sleepy village of Duncannon. If your finances stretch to it then stay as overnight guests or if (like us!) they don't then just call in for afternoon tea and soak up the luxury and old fashioned elegance of this once in a lifetime place.

Begin by soaking the sultanas (I used these instead of raisins) for at least 2 hours or preferably overnight in Irish Whiskey. Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.

Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.

To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.

Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.

Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.

One extra modification I made was to pour a generous amount of Baileys onto the top layer of bread slices prior to baking it in the oven. A final sprinkle of brown sugar for texture and you will have a dessert to die for!

5 comments - click here to leave your comment:

  1. please, re-write the ingredients...
    I can't read them under the checked "texture"....
    thanks for the recipe!

  2. Hmmm, the only thing visible is the directions ~ but it sounds delicious! Like your modification too. :)

  3. Sorry girls. I just lifted the images straight from the website to save hand typing them. Obviously didn't work!

    I've recaptured the images in a different format that lack the crispness but at least you can read them!

    You must have been thinking I was being a bit smart teasing you with the suggestion of a recipe and then obscuring it!

    By the way, I have no idea where the final two eggs belong in the making of the pudding? I didn't add them and can't say they were missed..?!

  4. Oh...yum! This looks and sounds amazingly delicious!

    On a whim, I checked to see if I could get this cookbook through inter-library loan, and a local library actually has it available! So, I naturally had to request it -- and it's now on its way to me! Are there any other recipes you'd recommend I try once I get my hands on this book?

  5. Butterscotch sauce!!!
    I warmed up the leftovers in the microwave and drank it from the jug for breakfast!