Discover a delightful 18th-century bread pudding recipe enhanced with modern flavours and textures, featuring fresh figs and a hint of rose water.
18th-Century Bread Pudding Recipe with Modern Twists
Ingredients:
- 5-7 medium black figs
- 100g golden caster sugar, plus extra for macerating and to finish
- 2 tsp rose water
- 100g fresh breadcrumbs
- 400ml whole milk
- 200ml double cream
- 1 vanilla pod, seeds scraped
- 200g ground almonds
- 3 whole eggs, beaten
- 1 tbsp softened butter
- 75g flaked almonds
- Single cream, to serve
Method:
- Preparation: Begin by preheating your oven to 180°C (356°F). Slice the figs and place them in a bowl with some golden caster sugar to macerate for a few minutes.
- Breadcrumb Mixture: In another bowl, combine fresh breadcrumbs with the whole milk, allowing them to soak and soften. Add the double cream and the seeds from the vanilla pod.
- Combining Ingredients: Stir in the ground almonds, golden caster sugar, and rose water into the breadcrumb mixture. Beat the eggs thoroughly and fold them into the mix.
- Assembly: Butter a baking dish and spread the macerated figs over the base. Pour the breadcrumb mixture on top. Scatter the flaked almonds over the mixture for a crunchy texture.
- Baking: Place the dish in the preheated oven and bake for about 1 hour and 5 minutes or until the pudding turns golden and set but still slightly wobbly in the center.
- Finishing Touches: Sprinkle with additional golden caster sugar while hot. Allow to cool slightly before serving.
- Serve: Dish out warm, topped with single cream.
This pudding recipe, originating from an 18th-century cooking style incorporating breadcrumbs, offers a creamy texture. Incorporating fruits like raspberries, cherries, apricots, plums, or blackberries, and the addition of rose water enhances the traditional dessert with a modern twist. This adaptation combines the old with the new, creating a delightful treat.