Medieval Spiced Bread and Butter Pudding

Product :saffron
Category : deserts
Nº of Portions :0
Origin : -
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Slowly toast the bread until golden, then butter thickly and cut the crust off. Lay neatly in an ovenproof dish and sprinkle a little of the wine over it. Beat the eggs, then add the remaining wine, the salt and sugar, then the saffron and almond milk. Mix together the pour over the bread. Mix the spices together and scatter half over the top of the pudding. Stand the pudding dish in a large tin half full of water and bake in a pre-heated oven 180ºC (350ºF) for around 25 minutes or until set. Sprinkle the top with the remaining ground spices and serve it forth.
Advice :
40 saffron filaments, powdered
10 x 1cm (1/2 inch) slices of good white bread
125 g unsalted butter
300ml white wine
4 eggs
600 ml almond milk
¼ teaspoon salt
3 tablespoons sugar
¼ teaspoon ginger, powdered
¼ teaspoon cinnamon, powdered
¼ teaspoon cloves powdered
¼ teaspoon mace

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