Verbena-scented bread and butter pudding, peaches, raspberries

Verbena-scented bread and butter pudding, peaches, raspberries

By
From
New Classics
Serves
6-8 generously
Photographer
Mark Roper

This has become my family’s Christmas pudding. As we celebrate Christmas in summer in Australia, when stone fruits and berries are in all their glory and panettone graces the shelves of the Mediterranean delis, I bring these together in a festive, warm but fresh, fruity pudding more suited to our climate. Lemon verbena thrives in summer and imparts a delightful flavour that has an affinity with peaches. I suggest you get your hands on a plant.

Ingredients

Quantity Ingredient
250ml milk
500ml thickened cream, plus extra to serve
200g egg yolks
1 whole egg
150g caster sugar, plus extra for dusting
1 cup lemon verbena leaves, plus extra for garnish
5 perfectly ripe yellow peaches
soft butter, for greasing
1 x 750g plain panettone
500g fresh raspberries

Method

  1. Preheat the oven to 150°C.
  2. Bring the milk and cream to the boil. Stir the egg yolks and whole egg in a heatproof bowl then add the caster sugar. Add the hot cream mixture a little at a time, whisking continuously. Scrunch the lemon verbena leaves and add to the mixture. Then remove from the heat and allow to infuse for 10–15 minutes.
  3. Bring a saucepan of water to the boil and have a bowl of iced water at hand. Split the peaches down the middle and remove the stones. Plunge the peach halves into the boiling water briefly, then drop into the iced water. Slip off their skins and slice each half into three wedges.
  4. Butter a 2 litre capacity baking dish generously with soft butter, then dust with a little caster sugar. Slice the panettone and arrange in the dish. Disperse the peaches between the layers of panettone then strain over the custard mixture. Allow to soak for about 20 minutes, or until the panettone has soaked up the liquid and become quite squishy. Put the baking dish in the oven and cook for 30 minutes, or a little longer if the custard is still liquid.
  5. To serve

    Scatter the raspberries and additional lemon verbena leaves over the warm pudding and serve with some thickened cream on the side.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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