BREAD & BUTTER PUDDING
PREPARATION: 5min ~ COOK: 10min ~ READY IN: 20min
500 mL red wine
5 quinces, peeled core removed, quartered
2 tbsp sugar
1 vanilla bean, split
1 cinnamon stick
4 egg yolks
350 mL milk
50 mL pouring cream
1/4 cup golden syrup
1/2 cup sultanas
2 tsp cinnamon
1 loaf of rye bread, roughly chopped
2 tbsp clarified butter
75 g raw sugar
200 g creme fraiche chantilly (half creme fraiche, half creme with icing sugar added to taste) to serve
- Poached quinces in your favourite red wine by placing them in a pan with wine, sugar, vanilla bean and cinnamon stick. If the wine does not cover the fruit, add water. Bring the mixture to a simmer and leave covered, simmering for 90 minutes or until the fruit can be easily pierced with a skewer. Remove the fruit returning the pan to the heat and reduce the poaching liquid by half.
- Pre heat oven to 180 degrees celsius. Into a bowl make the custard by combining egg yolks, milk, cream, golden syrup and whisk. Add cinnamon and gently whisk again. Add sultanas and poached quince and fold through to combine.
- Into your custard mix, place the rye bread and allow to soak for approximately 20 minutes. Place the custard and bread mix into a lined baking dish. Dot with butter and sprinkle with sugar. Bake approximately 30 minutes.
- Serve with whipped cream and a little of the red wine poaching liquid.