I can't believe this is the 13th instalment of EoMEoTE - and it's getting more challenging by the minute. I start typing this, having no clue what nursery rhyme I will be finishing off with, but I am feeling the pressure - of course, I want to participate, I have made something especially for this event and in 6 hours, I am getting up to fly to Frankfurt (although I am not sure I'll make it into bed at all, given that I have many skills, but poetry is not one of them ;-)
I decided to make a bread and butter pudding for this month's event - eggs, bread... brief met. Also, after my bad experience at the "F-Word", I wanted to prove that I could easily do a better one. And here is my version - based very losely on Gordon Ramsay's recipe in "Secrets", and enhanced by what my Mum used to put in our Austrian equivalent, the "Scheiterhaufen" - apples.
And after much trials and tribulations, here's the nursery rhyme.
Oranges and lemons
"Oranges and lemons" say the bells of St. Clement's
"No - I'd rather have sweets", say the bells of Cadiz
"What would you like?" say the bells of St. Mike
"Bread and butter" say the bells of Calcutta
"With apples and prune?" say the bells of Carthum
"Oh certainly" say the great bells of Dundee
"There's no better way"
say's Gordon Ramsay,
you shall never have it any other way"
If I was paid by someone for writing this blog, this would be my tumbstone. Have me fired. Right now!
Bread & butter pudding
(serves 6 generously)
butter, for greasing the recipient
150 g old brioche (cut into thin slices)
60 g semi-dried prunes (chopped)
1 large apple (cored and cut into thin segments)
40 g light muscovado sugar
200 ml double cream
100 ml milk
light muscovado sugar (to sprinkle)
Grease an oven-proof dish. (I use a ceramic soufflée dish of ca. 18 cm diameter).
Whisk the eggs, yolks, cream, milk and sugar in a bowl.
Arrange a layer of brioche slice on the bottom of the pan. Sprinkle with some prunes and some apple wedges. Repeat until you have reached the top of the dish or until you run out of brioche.
Pour the egg mixture over, making sure that the top laye of brioche is completely soaked.
Leave to stand for at least 20 minutes or until an hour before you want to serve.
Sprinkle with muscovado sugar.
Preheat oven to 180 C.
Place dish in a deep baking tray, fill the tray up with boiling water half-way, then place in the oven and bake for 45 minutes. Leave to stand for 15 minutes, then serve.