Tuesday, 6 September 2011

Jacks Plum Pudding

The first big low pressure of the autumn sent us racing for cover as the wind howled and rain lashed so all thoughts of green-ness by hiking over the Bonsai Mountain were again banished as I settled for the dry air con luxury of Vic. Gremlins in the matrix have prevented the uploading of the video (actually it seems to have worked so sorry Gremlins) of how wet its been so its time for another in the series of very infrequent recipes from the Rock HQ kitchen.

This is Jacks Plum Pudding, which is made in a very similar way to bread and butter pudding, but with Victoria Plums stewed in a healthy measure of Jack Daniels, a 2 to 1 ratio, two glugs for the plums and one for the chef. So butter the bread, sprinkle with sugar, apply a nice layer of sweet juicy Jack Daniels plums, and repeat (don't forget to check the quality of the Jack Daniels used at every opportunity, just in case it goes off, you really cant be too careful) and end with a layer of bread and butter (we got three layers) Pour over this a beaten egg and cream mixture, with sugar in (otherwise you might get a scrambled egg flavour) and let it soak in for 20 minutes before putting it in the oven for 20 or so minutes at around 180. Pass the time by sampling the Jack Daniels, or tucking in to the leg of lamb roast from the previous recipe page:)

Take out of oven, sprinkle with brown sugar, return to let this caramelise and serve with a nice creme anglaise. That's custard.
Leftovers are best eaten cold sliced like a posh cake! Simple!
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