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CHAI BREAD & BUTTER PUDDING WITH CARDAMOM CUSTARD

chaibreadandbutterpudding

Encapsulating the fragrant and comforting flavours of south Asia in a classic British dessert, this is no ordinary bread and butter pudding!  Using Henny & Joe’s 100% natural chai infusion, this decadent dessert consists of golden chai-soaked bread in an aromatic spiced custard, scattered with plump apricots for sweetness and pistachio kernels for added crunch, makes for a truly indulgent and comforting dessert.

Finish with a delicately infused cardamom custard for extra decadence!

 INGREDIENTS
(serves 4)

FOR THE CHAI BREAD & BUTTER PUDDING

1 white loaf (slightly stale is best)
50g butter
50g pistachios, roughly chopped
50g soft brown sugar
50g dried apricots, roughly chopped
Zest of half an orange
400ml milk
2 large eggs
4 – 5 tbsp chai syrup

 FOR THE CARDAMOM CUSTARD

800ml milk
4 cardamom pods
4 yolks
4 tbsp caster sugar
2 tbsp cornflour

 METHOD

FOR THE CHAI BREAD & BUTTER PUDDING

Cut the loaf into very thick slices and spread generously with the butter. Cut the buttered slices in to big chucks and place half into the bottom of a large oven-proof dish. Scatter the first layer with half the pistachios, half the brown sugar, all of the apricots and the zest of half an orange. Top with the remaining bread press into the dish to fill any large wholes.

In a jug combine the milk eggs and chai before whisking together. Pour the liquid over the bread and lightly press down using the back of a fork to ensure all the pieces absorb the mixture. Cover and set aside for 30 minutes and pre-heat the oven to 180C/gas 5.

Uncover the dish and scatter with the remaining pistachios and brown sugar. Place in the oven and cook for 30 – 40 minutes, until golden. Make the custard whilst the pudding is cooking.

FOR THE CARDAMOM CUSTARD

Place the milk and crushed cardamom pods in a heavy-bottomed saucepan and warm over a medium heat until nearly boiling. Remove from heat and allow to cool for 5 minutes. Combine the yolks, sugar and cornflour to form a paste before straining in the infused milk using a fine sieve to catch the cardamom pods – continually whisk. Return the custard to the hob in a clean pan and stir over a low heat until the mixture has thickened. Serve hot and poured generously over the pudding.

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