Take Stock Magazine – May/June Edition
Its been an exciting few weeks! The latest edition of Take Stock magazine has been delivered 25,000 of Britain’s pubs, cafés, bars and restaurants, with my pic on the front cover! Its my first front cover and to say I’m delighted would be an understatement!
To add to my joy even more the publishers of the magazine, the fabl, also asked me to take the images for the Marmalade, Whiskey, Bread and Butter pudding (see below).
Next Sunday I’m off to the Fantastic Food Show with camera in hand and pencils sharpened. Then, on Tuesday, I’m boarding a train to London with my good friend Charlotte of LottieDesigns , visiting the Chelsea Flower Show. So its a food and flower extravaganza for the next few weeks!
Marmalade & Whiskey Bread and Butter Pudding
- 8 slices day-old crusty white bread, crusts removed
- 50g of very soft butter
- 4 tbsp Seville orange marmalade, plus 4 tsp to add to the top before cooking
- 300ml full fat milk
- 248ml pot double cream
- 3 large eggs
- Seeds of 1 vanilla pod
- 4 tbsp golden caster sugar
- 1tbsp whisky
- Icing sugar for dusting
- Butter each slice of bread on both sides then spread 4 with 1 tbsp of marmalade each.
- Pop the remaining bread on top to make 4 marmalade sandwiches. Cut the sandwiches into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together then pour over bread. Lave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with icing sugar. Bake for 45 mins to one hour or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
…..So after I had taken the shots (and as I had all the ingredients for the recipe) it seemed rude not to make it and do my very own taste test! I have to say it was delicious! It is warming, rich and a great alternative to traditional Bread and Butter pudding. My husband loved it, the Whiskey is a very soft background flavour and the sharpness of the orange Marmalade cuts through the creamy custard beautifully.
Original recipe from the Take Stock Magazine.
All images © Kat Weatherill 2013