Bread and Butter Pudding with Dates

Date Bread and Butter Pudding

I often don’t get through a whole loaf of bread before it starts going dry. I hate to waste things so I have been putting dry-ish bread in the freezer for months, with the aim of eventually getting round to making bread and butter pudding.

Now that it is January I am in fridge and freezer emptying mode; I do this every year to try and use up Christmas leftovers and decrease spending for a while. A week into the new year we had a fantastic leftovers meal of vegetable pie, invented by my mum, followed by bread and butter pudding made by Steve. A cheap delicious meal, no food waste, and an evening off from cooking for me – winner! Steve based the bread and butter pudding on a good-old Delia Smith recipe from our old family recipe book. He adapted the recipe to use dates instead of currents and candied peel, and omitted most of the sugar other than some lovely crunchy demerara sugar on top.

Ingredients

  • 8 slices of bread, buttered
  • a handful of chopped dates
  • 12 fl oz/ 350ml milk
  • A couple of tablespoons of demerara sugar
  • Grated rind of a small lemon
  • Ground nutmeg

Method

Pre-heat the oven to 180oC.

Rub butter onto the base and sides of a deep oblong baking dish (Delia Smith says a 2 pint dish, I just choose one which looks about right).

Butter the bread and cut it into triangles. Place a layer butter side up into the dish and sprinkle on some chopped dates, add another layer of bread and repeat.

Measure out the milk (you can add cream if you are feeling decadent or have some to use up, as long as it adds up to the correct volume). Add the whisked eggs to the milk and then pour over the bread. Delia adds sugar, the lemon rind and nutmeg to the milk, but I prefer to add them at the end for a delicious crunchy topping.

Sprinkle the sugar, lemon zest and nutmeg onto the top and then bake in the oven for 30 to 40 minutes. It should end up lovely and gooey in the middle with a crispy top. The crispy sugar and lemon is delicious.

Chocolate Creams

Raspberry Creams

It has become one of Steve’s Christmas traditions to make hampers for some lucky few friends. I made a small contribution (this year I made Delia’s Chicken Liver Pate) but it is mostly Steve’s hard work. He finishes his teaching for the semester and (mostly) finds it calming making delicious treats in the kitchen, of the type that I would find far too fiddly and time consuming.

One of the favourites are mint creams, but it seems that Peppermint Essence is hard to come by in Dubai which led to some good experimenting this year. We had raspberry creams for the hampers, followed by orange creams for my Christmas present. What could be more romantic than chocolate made by your husband?… that he uses his wedding ring as the perfect size cutter (well cleaned first of course).

The basic recipe is based on one from The Crafty Larder, chosen because it doesn’t use raw egg white. Here, in his own words, is Steve’s method for making chocolate creams.

Ingredients

  • 1/2 tsp flavouring (peppermint, raspberry, orange, etc.)
  • 2 tsp liquid glucose
  • 4 tsp water
  • 250g icing sugar
  • 100g 75% dark chocolate

Note that the quantity of water/flavouring may vary slightly and it may take a couple of attempts to perfect. If the mixture comes out too wet then add more icing sugar, if it is too dry then add a very small amount of water at a time.

Method

1.      In a bowl, mix the first three ingredients (plus food colouring if desired).

2.      Add the icing sugar and then thoroughly mix together to form a smooth workable dough, if the dough crumbles add water, if it is too sticky add some icing sugar.

3.      On a glass board sprinkle some icing sugar and then roll out the dough to a thickness of roughly 5 mm. During rolling sprinkle icing sugar to the surface regularly. You can place a sheet of baking/greaseproof paper on top to prevent sticking to the rolling pin. I however found this unnecessary. If the dough cracks during rolling then sprinkle more icing sugar.

4.      Using a cutter (my wedding ring is just the right size, cleaned of course) cut the dough into small rounds and place them onto a surface which is sprinkled with icing sugar. Leave them to dry for half an hour.

5.      Place a piece of greaseproof paper onto a tray that you can place into the fridge, flip the creams onto the greaseproof paper, then place them into the fridge overnight to continue drying.

6.      The next day melt the chocolate and dip the mints. I use a fork for this which produces an even coat, with relatively thin chocolate. I slide the chocolates on the fork slowly on their side, and then flip them such that the side that touched the fork is upwards. Depending on the temperature and consistency of the chocolate this will produce a texture to the chocolate surface. Place the coated chocolates back onto the greaseproof paper. During this stage you may add food glitter or an identifier of some form to the surface if you are making multiple flavours of chocolate creams.

7.      Place the chocolates back into the fridge to set. Once set they are done.

Using my wedding ring I make approximately 100 chocolate creams from this recipe.

It is then Kitty’s job to package them for the hampers, usually in greaseproof paper parcels tied with ribbon and a pretty label.

chocolate orange creams