Eating: June 2008 Archives

I've had this odd hungry feeling recently, like I can't quite get what I want. Or there's some hollow space that needs filling or something. If I knew what it was I'd sort it out. I know it's an eating disorder thing, but I've been looking in cupboards for things to eat, trying out all kinds of things and not being actually happy with anything I've put in my mouth. Yesterday I had cereal for lunch and seriously considered oatmeal porridge for dinner. At 9 pm I had bread and jam with no real excuse.

I've worked it out though: what I really want is my mom. I have really vivid memories of some of my mom's comfort eating things, mostly after waking up from a nap in the afternoon. One of her favourites was a tomato ketchup sandwich on white bread with a thick layer of margarine. She also liked leftover roast potatoes straight from the fridge, but she really really liked leftover bread and butter pudding.

So because I can't have my mom here today I'm going to try to ring her instead, and while I do that I'll share my favourite recipes for her favourite pudding.

Bread and Butter Pudding (for microwave/combination)

75g butter
6 thick slices bread (I like using Fries suikerbrood)
100g raisins
45 ml sugar
grated zest of 1 orange
2 ml cinnamon
2 large eggs
300 ml milk

1. Preheat oven to 230C.
   
2. Butter the bread and cut into fingers. Layer in an ovenproof buttered dish with the raisins.
   
3. Sprinkle each layer with cinnamon, sugar and orange zest. Don't be stingy with the sprinkling, you can't have too much of these things.
4. Beat the eggs and milk together, then pour over the bread. Leave to soak for about 15 minutes but longer if you have the patience.
   
5. Bake on combination 6 (this is in a panasonic combi oven, if you have a different kind just wing it) for about 20 - 25 minutes until golden.
6. Serve hot with cream.

This recipe is nice because the combi cooking keeps the inside of the pudding moist. If you don't have a combi function here's a classic recipe from Robert Carrier, and from my mom's favourite book: Cooking for Friends. This is the one I used to have when I was growing up.

Robert Carrier's Bread and Butter Pudding

175g softened butter
12 slices thick cut white bread
4 tablespoons marmalade
juice and finely grated rind of 2 large oranges
juice and finely grated rind of 1 lemon
75g castor sugar
Custard:
400 ml milk
2 eggs
2 tablespoons castor sugar
4 tablespoons lightly whipped cream

1. Preheat oven to 200C.
2. Grease or spray a shallow 1 3/4 litre baking dish.
3. Spread slices with butter and marmalade and cut into triangles.
4. Combine juice and rinds in a bowl, add castor sugar and combine until dissolved.
5. Line bottom and sides of dish completely with triangles of bread dipping them into the orange syrup as you use them and arranging them buttered side up. Filled the lined dish with the remainder of the bread triangles, reserving a few for the top of the pudding.
6. Make the custard by heating the milk to just below boiling point then beat the eggs lightly and pour the hot milk onto them gradually, beating constantly. Return the mixture to the pan, add sugar and stir over a low heat until the custard thickens to the point where it will coat the back of the spoon.
7. Remove from the heat, cool slightly and stir in the cream.
8. Pour the custard over the bread in the baking dish, cut the remaining triangles in half and soak in the rest of the syrup and arrange on the top of the pudding. Pour the leftover syrup over the top.
9. Bake for 30 minutes or until crisp and golden on the outside with a soft creamy centre.

On January 26, 2007 I must have missed my mom too, because I just found this post, which has my own bread and butter pudding recipe in it.

So now you have three possible recipes, and I still miss my mom.

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