It won't be the first time I've said it and it certainly won't be the last... we absolutely hate to waste anything at the Shack. Throwing away food is a major no no. In fact, some of our best recipes come from sitting around the kitchen thinking up inventive ways of using up ingredients which in most circumstances would be destined for the bin.
Today we had a batch of brioche bread which was jut starting to go hard and a nicely fermented mince meat mixture full of all the goodness of Christmas... and there was born our Brioche Bread Pudding ready to take along to the Macmillan coffee morning.
Sat alongside some beautiful looking brownies and lemon tarts dusted in powdered sugar I had my doubts it would get eaten but how wrong I was. It may not be the prettiest looking dessert but clearly there is a love and appreciation for this type of humble comfort food as the whole lot disappeared in minutes!
- 500 g nearly stale white bread
- 580 ml whole milk
- 50 g vegetable suet
- 150 g sultanas
- 50 g currants
- 125 g demerara sugar plus some for sprinkling
- 1 tsp Cinnamon
- 1/2 tsp nutmeg
- 2 medium eggs beaten
Grease and line the base of a deep square tin or use a silicone tin and preheat the oven to 150C.
Break the bread into the smallest pieces you can and put in a large mixing bowl. Pour the milk over the bread.
Mix together so that the bread has brown down into soggy crumbs.
Add the suet, sultanas, currants, the brown sugar and spices and give it another mix.
Add the beaten eggs and stir in well. Pour the mixture into the prepared tin and level it all out.
Place in the oven and cook for an hour and then take it out, brush with a layer of milk and a sprinkle of sugar then put back in the oven for another 15 minutes.
Keep an eye on your pudding to when it reaches that lovely golden colour and do the skewer test to test for readiness.
Remove from the oven and cool in the tin before turning out and cutting into tasty squares to be served cold or warmed slightly with your favourite beverage.