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Heston's bread and butter pudding
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The perfect way to end a Valentine’s Day meal is with a grown-up version of a classic comfort food. A delicately cooked, creamy base, a ginger honey hot cross bun to soak it up, a splash of spiced dark rum – and suddenly you have a dessert that’s deeply fulfilling. Heston
25g spiced dark rum
1 Heston from Waitrose Ginger Honey Hot Cross Bun
8g demerara sugar, to top
125g double cream
125g whole milk
30g Golden Syrup
3 medium Waitrose British Blacktail Egg yolks
1 tsp white caster sugar
1. Start by making the custard. Heat the cream, milk, and syrup in a pan over low/medium heat and allow to come to a gentle boil. Meanwhile, whisk the egg yolks with the sugar in a bowl, mix well until light, creamy and pale in colour. Once the cream mix has come to a boil, remove from the heat and whisk half of it with the egg mixture, in order to temper the eggs. Add the egg mixture into the pan with the rest of the cream and milk and place over low heat and stir continuously for 3 minutes. Remove from the heat and pass through a fine sieve. Allow to cool completely using an iced water bath.
2. Meanwhile, place the rum in a small pan over medium heat and allow to come to a quick simmer, remove from the heat and add the currants. Allow to stand for 1 hour.
3. Preheat the oven to 140°C, gas mark 1. Cut the hot cross bun into large cubes and add to a bowl with 175g of the cool custard, soaked currants (discarding the rum) and mix being careful not to break the pieces of bun too much. Allow to stand until the bun has soaked up all of the custard. Split the mixture into 2 x 250ml ramekins, sprinkle some demerara sugar on top and place in the preheated oven for 25 minutes. As an option, once the puddings come out of the oven, using a blow torch, quickly caramelise the top.
This recipe was first published in Fri Jan 31 16:08:00 GMT 2014.