Sourdough bread and muscovado pudding

Sourdough bread and muscovado pudding

By
From
Rustic
Serves
6

We very much like the sweet-and-sour nature of this recipe, created by using a seven-day-old sourdough loaf. It is best not to remove the dark outer crusts, which add to the richness of the flavour. This is unlike any other bread pudding you will have made.

Ingredients

Quantity Ingredient
1 7-day-old sourdough loaf
250g salted butter
250g dark muscovado sugar
20g chopped dates
1/2 teaspoon ras el hanout

For the custard

Quantity Ingredient
6 eggs
6 egg yolks
200g caster sugar
750ml double cream
200ml whole milk
1 vanilla pod, split

Method

  1. Preheat the oven to 180°C. Slice the bread thinly – leave the crusts on – and butter each slice generously. Cut the buttered slices in half diagonally.
  2. Cover the bottom of an ovenproof dish with a layer of the buttered bread triangles. Sprinkle over some of the sugar and chopped dates, then add another layer of bread and sprinkle that with more sugar and chopped dates. Repeat until you have used up all the ingredients. After you have done your first layer, try to work out how many layers of bread you will ultimately have in your dish and then roughly divide the sugar and dates between them so you will have a fairly even mix throughout the pudding.
  3. To make the custard, whisk together the eggs, egg yolks and sugar in a large heatproof bowl.
  4. Gently heat the milk and cream in a saucepan over a low heat until it is just simmering. Take it off the heat and slowly pour it into the egg and sugar mixture, whisking all of the time. Scrape the seeds into the custard from the split vanilla pod and whisk again to combine. (You can put the pod into a jar of sugar to make vanilla sugar if you like.)
  5. Pour the custard over the bread layers – you may have to do this in stages while you wait for the custard to soak down the layers – and sprinkle with the ras el hanout.
  6. Bake for 40 minutes until the surface is golden brown and the custard is gently bubbling. Serve warm with cream, or leave to go cold, then cut into thin slices and serve with a shot of espresso.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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