I really should have thought of this far earlier - Jam Butty Pudding

 

 

Given my refreshing sense of laissez-faire when it comes to life (This is my kind way of saying 'can't be arsed') I seem to have three half used jars of jam randomly arranged on my worktop and half a loaf of stale bread, because I didn't wrap it up properly, and I could have made toast and jam, but this is so predictable. Instead I decided to make it far more unhealthy by encasing the aforementioned bread and jam in a creamy vanilla custard, therefore creating, if you will, jam butty pudding.  If you are not from these parts,'butty' means 'sandwich' and 'pudding' means 'something glorious' ... probably.

 

I could have taken the crusts off I suppose, but personally I kinda like the way they crisp up and create that wonderful textural contrast between crunch and softness. And you could use any old jam you like. This just happened to be strawberry but, you know, I could be persuaded to use any jam. I think I would like to use the quince jelly I have, which means I'll have to buy even more of it when I next go to France. Shame.

 

I made this so it would be a set custard, so I was working on 100ml of liquid to one egg and I did this because I wanted to pour a little cream over when I served this. I was thinking crunchy, soft, warm then cold. If you wanted to, you could increase the liquid to egg ratio for a more liquid custard. I only added about 30g of sugar because I wanted the jam to be the sweetness, but that is all about personal taste. You could also cook this, bain marie style but I'll be honest, due to my liking of laissez faire, I just bunged it in the oven with some foil on top for about 30 - 40 minutes or so, then checked if the custard was starting to solidify, which it was. Then I removed the foil and let the top brown for about 15 minutes or so.

 

By the way, if by some peculiar notion you happen to have leftovers, this is really quite nice the next day. Let's just say that I have eaten breakfasts that are far, far worse...

 

Jam Butty Pudding

 

Ingredients:

 

Six to eight slices of stale, white bread

Half a jar of jam (I used strawberry)

150ml double cream

150ml milk

3 eggs

a vanilla pod (you could use extract)

30g sugar (or to taste)

 

Method:

 

Preheat the oven to 180c

 

 

 

Make jam sandwiches (take the crusts off if you want)

 

 

 

Cut the sandwiches into triangles that will fit snuggly into an ovenproof dish. Arrange them so that they sit in the dish reasonably tightly.

 

 

 

Meanwhile to make the custard, mix the liquids, the eggs and the sugar together. Slit the vanilla pod and scrape the seeds into the mixture. Then put the vanilla pod in. (or just use a tsp of extract).

 

 

 

Pour some of the custard mixture over the sandwiches and allow the bread to absorb it. Then pour the rest of the custard over.

 

Place the dish on a tray and cover with dish with foil. Place in the oven for about 30 - 40 minutes. Check the pudding round about 30 minutes to see if the custard is beginning to set. Take the foil off for the last 20 minutes or so to brown the top, but keep an eye on it as it could burn quickly.

 

Once you're happy with the colour, take the dish out of the oven. The pudding should appear quite puffed but will sink once it comes out of the oven.

 

 

 

Serve warm, with a splosh (or more) of cream.