First confession - I am feeling stupendously guilty because I haven't solved your egg yolk dilemma yet. I sleep at night and dream of large quantities of egg yolks piling up in your fridge, leaving scant room for other foods. Sorry. I did plan to provide a list today of things to do with egg yolks, but sadly work has been taking over my blogging time. I did however drag out the recipe for bread and butter pudding for you.
Now, another confession. I don't follow the recipe exactly. Experimentation is part of my cooking style. But I will provide the basics and you can go from there.
Raisin Bread and Butter Pudding
50 g butter
400 g raisin loaf (keep the crusts on - they make your hair go curly - or so my mother says)
750 mls milk
142 mls double cream
grated zest of 1 lemon
4 eggs (here I would mess around and use maybe 1 full egg and five or six yolks)
50g caster sugar
2 tbspns brandy or 1 tspn vanilla extract (no prizes for guessing which I prefer - if you do decide to go for vanilla, make sure it's a quality extract and not synthetic essence)
2 tbspns demerara sugar
2 tbspns chopped nuts
1 tspn ground cinnamon
- Butter a shallow ovenproof dish, about 2 litres. Butter the slices of bread and halve them diagonally.
- Put milk, cream and lemon zest in a saucepan and het slowly to boiling point. Cool to lukewarm.
- Beat eggs and sugar. Add brandy (or vanilla) and warm lemon milk.
- Arrange half the bread over the base of the dish. Pour over half the milk/egg mixture. Repeat the bread and milk layers. Let it soak for about 15 minutes.
- Preheat over to 180C.
- Mix demerara sugar, nuts and cinnamon and sprinkle over pudding.
- Bake for 40 - 45 minutes until golden brown and firm. Leave for 5 mintues before serving.
Keep checking for more ideas on what to do with egg yolks...
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