𝑨𝒏𝒈𝒍𝒐-𝑰𝒏𝒅𝒊𝒂𝒏 𝑩𝒓𝒆𝒂𝒅 𝒂𝒏𝒅 𝑩𝒖𝒕𝒕𝒆𝒓 𝑷𝒖𝒅𝒅𝒊𝒏𝒈

The saga of Bread and Butter pudding. The desserts that spring to mind which share similarities with west is Kulfi ( Ice-cream, no?), Kheer ( rice pudding) and then there is Bread pudding - closest we get to the western style pudding which is now a part of menu of the country clubs across the country reminding us of the colonial era visible in the nooks and corners. Anglo- Indian Bread and Butter pudding. The cuisine is like a giant snowball collecting flakes of Portuguese, British, Dutch and French while rolling down a hill with a final product which is perfect distillation of stauntly independent Indianess and quaint forgotton britishness. Developed over time when khansamas invented new dishes combining Indian flavours with those of Britian as a result a new cuisine tooh birth which is walking a thin line. The food much like the Anglo Indian themselves with their frills and flouncy dresses and three-piece suits and hats were steeped in romance. 

A typical sunday breakfast of the fun- loving Anglo - Indians would be eggs, breads and bacon. Some 'High tea' later. Then, dinner includes roasts and veggie foogath and the final plate that arrives is a light and buttery Bread pudding topped with dallop of ice-cream or caramel sauce. Hoity- toity victorian eating. 

Bread and Butter pudding has the most plebian of origins. How utilizing the stale bread has gained reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. Pride and Pudding! Basically, the dish is made by layering slices of bread spread with butter and any add-ins( I added black raisins) in a dish, grating some nutmeg- cinnamon ( essential), pouring a custard sauce - combining eggs, brown sugar, vanilla and milk with heavy cream. Poured over the top before baking.

Ingredients:

50 gm soft butter

15 white bread slices, cut diagonally across

50 gm raisins

1/4 tsp freshly grated nutmeg

1/4 tsp cinnamon

350ml milk

50ml heavy cream

4 large free range eggs

25 gm brown sugar

4-5 tsps of caramel sauce

1 tsp vanilla extract

Method :

1. Heat the oven (180 degree C).

2. Grease a 1 litre pie dish with some butter and spread each of the bread triangles with butter.

3. Cover the base of the pie dish with overlapping triangles of bread, butter side up.

4. Sprinkle half the golden raisins evenly over the bread, and then lightly sprinkle nutmeg, cinnamon and salted caramel . Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

 In a saucepan gently heat (Do not Boil) the milk and cream.

6. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added. Note that temperature of the milk such that you should be able to dip your finger. If the milk is hot chances are eggs will scramble. To be on the safer side, strain the milk and egg mixture ( custard) after combining. 

7. Pour the egg mixture slowly and evenly over the bread until all the liquid is added.

8. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.

9. Bake the pudding in the hot oven for 40 - 45 minutes, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot topped with dallop of ice-cream and salted caramel.

Happy Cooking❤️