This weekend was mostly about painting, even more trips to Ikea (do they ever end?), hammering things into walls and more painting. In between we did manage to fit in a meal at Kyloe Restaurant and Grill, to belatedly celebrate our birthdays and, of course, our new home. If you are a carnivore and looking for somewhere special in Edinburgh for a celebratory meal then I highly recommend trying out Kyloe: our waiter was lovely and talked us through all the different cuts of beef in detail; the bubbly and wine were delicious; and the food really was amazing, not just the steaks which of course were divine, but the starters, sides and puddings too.
Anyway, by the time Sunday evening came around we were in desperate need of sofa + dinner + Gogglebox (Leon is a hero, AMIRIGHT?). I wanted a pudding, but couldn’t find the energy for anything fancy, and there was a quarter of a loaf of bread going stale in the cupboard that just seemed like a waste to throw out. Bread and butter pudding it was.
For some reason, as a child I hated bread and butter pudding, but after having my grandparents’ version some years ago, with marmalade spread on the slices of bread and caramelised raisins scattered over the top, I was converted. It’s a rich, soft, sweet, tart, sticky hug in a bowl.
Ingredients (serves 2)
A few tablespoons of very soft butter
3 slices of stale white bread (or any other “breaded item” e.g. baguette, croissants, etc)
A few teaspoons of marmalade
2 tbsp caster sugar
2 tsp muscavado or Demerara sugar
1. Preheat the oven to 160C/140C fan/Gas 2 and butter an oven-proof dish.
2. Cut the crusts off the bread, spread with butter and cut in half to make triangles.
3. Spread each triangle with a little marmalade and layer into your dish, sprinkling a few raisins between each slice.
4. Beat the egg well, with the milk and caster sugar.
5. Top the bread with the remaining raisins and pour over the liquid. Leave to soak for 10-15 minutes.
6. Sprinkle with the brown sugar and bake for 30-40 minutes until the liquid is set and the top is golden brown.
Serve warm and for extra indulgence top with cream, ice-cream (Ross’ favourite) or crème fraiche (my favourite, as the sourness balances out the sweet pudding).
This is a really basic recipe that uses store cupboard ingredients, plus leftovers that would otherwise be thrown away, but the results feel like a real treat. Adapt the recipe to whatever bread, milk, dried fruit and sugar you have in the house, but trust me on the marmalade!