6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Recipe of the month: bread and butter pudding

PUBLISHED: 19:43 16 May 2015 | UPDATED: 19:43 16 May 2015

Bread and butter pudding

Bread and butter pudding

Archant

Chef of the Year 2014 Andy McLeish shares the joys of a staff favourite at Chapter One

Long gone are the days when you hear dreadful stories 
of kitchen staff eating the chicken wings that were 
used to make stock and 
using boiling fish heads to make staff soup.

Thankfully, staff meals have come a 
long way since then, so much so that a 
few years ago authors Christine Carroll 
and Jody Eddy wrote the book Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants.

I’m a firm believer in feeding my staff well – a good staff meal can truly motivate both the kitchen and waiting staff.

It’s important to me that my team look forward to their meals because they work so hard throughout the day.

In our kitchen, my chefs share the responsibility of preparing the staff lunches, it’s also a good opportunity for them to showcase their talent by creating tasty, substantial dishes on a budget that the team will love. At meal times the service staff all eat together and the chefs join them when they can, to gather our thoughts and refuel for the next service. Time is always limited so whatever we serve must be good to keep morale high.

That doesn’t mean it has to be expensive at all. Some of our best British dishes have come from humble beginnings.

Staff meal favourites at Chapter One include: lentil and pancetta soup; braised pork with dumplings and a freshly baked bread and butter pudding.

This month’s recipe is that very same bread and butter pudding, which always goes down a treat with the team.

We often have spare brioche, eggs 
and cream, so it’s easy to throw these ingredients together with some sultanas and sugar and bake it.

It’s great served straight from the 
oven, or if there is any left, we’ll serve 
it cold the next day.

RECIPE

Bread and butter pudding.

Ingredients

25g butter (plus extra for greasing)

10 medium slices of brioche (white bread will also be ok)

50g sultanas

2 tsp cinnamon powder

250ml milk

200ml double cream

3 free-range eggs

50g Demerara sugar

Nutmeg (grated to taste)

Method

Grease a 1 litre/2 pint pie dish with butter. Cut the crusts off the brioche. Spread each slice with butter on one side, then cut into triangles.

Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas.

Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread.

Finish with a layer of bread, then set aside.

Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Preheat the oven to 180C/355F/Gas 4.

Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden brown.

n

More from Food & Drink

Kent Life goes the whole hog and stays the night at the newly opened, much-anticipated The Pig at Bridge Place

Read more
Thursday, June 6, 2019

From Creole-inspired seafood to rustic Italian dishes, Margate is rapidly becoming one of Kent's top places to eat. We've gathered 10 of the best places to eat in the town

Read more
Wednesday, May 29, 2019

The distillery near Shipbourne has achieved one of its original green goals

Read more
Wednesday, May 29, 2019

This area of Kent is regarded as the finest spot in the country to make the highest quality sparkling wine

Read more
Friday, May 24, 2019

Drink in the sight and smell of our native blooms on one of these wonderful wildflower walks

Read more
Tuesday, May 21, 2019

There's nothing like finding a quiet spot in a beer garden with the sound of a river running along beside you. We have picked 10 places to do just that

Read more

Award-winning chef-patron Dev Biswali on the joys of southern Indian cusine and expanding his Kentish empire

Read more
May 2019
Thursday, April 25, 2019

Visit the grounds of the historical Kentish manor house this summer for The Food Fest, a two day festival of food, music and fun

Read more
Tuesday, April 16, 2019

Picnic baskets at the ready because we have gathered 10 of the best places to enjoy a picnic in stunning rural Kent

Read more

Fine Art graduate Arianne Mills on having quite possibly the best job in Kent

Read more
April 2019

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life