It’s getting colder, cloudier and rainier, but at NFA we adore autumn. We’re getting ready for this season and with Thanksgiving coming up, we’ve decided to share with you a bread pudding recipe, NFA style. Try it out and let us know how it goes!
PUMPKIN AND WHISKY BREAD PUDDING
Serves 6
100g raisins
3 tbs whisky
3 tbs hot water
For the sauce:
100g muscovado sugar
1 tbs corn syrup
25g butter
For the pudding:
1 whole egg and 3 egg yolks
100g caster sugar
250ml cream
50ml milk
100g pumpkin, cubed and steamed then puréed
½ tsp ground cinnamon
a little grated fresh nutmeg
½ tsp ground ginger
1 vanilla pod, split and seeded
approximately ½ a stale white baguette, cut into cubes
1) Soak the raisins in the whisky and hot water until plump. You may want to do this overnight - entirely up to you. Drain and reserve the soaking juices.
2) Pre-heat the oven to 150°C
3) To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted, then pour equal measures into 6 buttered ramekins.
4) To make the pudding, in a large bowl, whisk the eggs and sugar until pale. Pour in the cream, milk, purée, spices and vanilla pod along with the raisins and a little of the soaking juices and whisk until thoroughly combined.
5) Stir in the bread cubes and leave for 15 minutes to soak.
6) Place the ramekins in a deep baking tray and pour in boiling water until it comes halfway up the sides. Fill the ramekins with a few cubes of bread and the custard mixture.
7) Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard has a slight wobble when shaken. If the top starts to colour too quickly, cover loosely with foil.
8) Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with crème fraîche or whipped cream.
