Micheal McCamley's Glazed Date And Brandy Bread And Butter Pudding With Vanilla Bean Cream
Ingredients:
For the Custard
125ml milk
125ml cream
1 Vanilla pod
1 egg
25g caster sugar
For the Bread and Butter Pudding
Butter for spreading and greasing
3 tablespoons of brandy
6 dates diced
1 teaspoon caster sugar
1 tablespoon sweet mincemeat
8 slices of gluten free bread
Method:
1. Soak the dates in brandy and then add the mince meat, caster sugar and brandy Butter the souffle pot.
2. Butter the slices of bread and shape to fit the pot.
(Alternate the date mixture and slices of bread, making sure you top it with a slice of bread, buttered side down)
1. Pour the milk, cream and vanilla pod into a pan and bring to the boil.
2. Remove from the heat.
3. Whisk the eggs and caster sugar together and pour the heated mixture into it.
3. Remove the vanilla pod and gradually pour it over the bread and butter pudding until it is absorbed.
4. Leave to stand for 15-20 minutes
5. Preheat the oven until 160c.
6. Place the souffle pot in a tray which has been filled with boiling water making sure the water is approximately 3 quarters of the way up the side of the pot.
7. Cover the tray with tin foil.
8. Bake for 25-30 minutes.
9. Remove the tin foil and bake for another 10 minutes.
For the Custard
10. Remove from the oven and leave for 10-15 minutes.
11. Sprinkle with caster sugar and glaze with a gun or under a hot grill.
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