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Originally bread and butter pudding was just a clever way to use up stale bread you simply bake it with an egg custard. It’s only become complex with out desire to throw more and more things into it.

These days, many restaurants even bake their own bread, such as brioche or raisin bread, especially. Anyway, try this version either hot of cold, and I’m sure you’ll be hooked – it’s a classic comfort food.

Bread and Butter Pudding with Crème Anglaise
Serves 4-6

Ingredients:
400g brioche loaf
125g sultanas
100ml apple juice
1 vanilla bean split lengthways, seeds scrapped
100g unsalted butter, softened
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ cup (55g) caster sugar
5 eggs, plus 1 egg yolk
¾ cup (185ml) milk
¾ (185ml) thin cream

Crème Anglaise:
1 cup (250ml) milk
½ vanilla bean split lengthways, seeds scrapped
3 egg yolks
2 tbs caster sugar

Instructions:
1. Prepare Ingredients
Lightly grease a rectangular ceramic baking dish, about 4cm high and 12cm x 22cm (it will work in any dish with a 900ml capacity). Remove crust from brioche and cut into 2cm-thick slices. Combine sultanas, apple juice and vanilla pod and seeds in a small saucepan. Bring to the boil, reduce heat to low and simmer, uncovered, for 5 minutes or until liquid has been absorbed. Remove pan from heat and allow mixture to cool.

2. Layer the Pudding
Preheat over to 170ºC. Mix together the butter, cinnamon, nutmeg and 1 teaspoon of sugar in a bowl until well combined. Spread a thin layer over both sides of each brioche slice. Lay a slice of brioche in the prepared dish at the slight angle, so that about one-third of the slice is sticking out of the dish. Continue with remaining slices, then scatter the slices wit the sultana mixture.

3. Make the Custard
Whisk together the eggs, egg yolk, milk, cream and remaining sugar in a bowl until well combined. Slowly pour the custard mixture over the layered brioche, one-third at a time, allowing enough time for the break to soak up the liquid. You should be able to use the entire amount of custard. Stand the pudding for 10 minutes or until the custard has been fully absorbed.

4. Bake the Pudding
Place baking dish in a deep roasting pan and add enough hot water to come halfway up sides of dish. Back for 40 – 45 mintues until just set and top is lightly browned and puffed. If browning too quickly, cover for the last 20 minutes. Remove dish from pan and serve pudding immediately with crème anglaise or ice cream, or cool and reheat in over at 140ºC for 15 minutes before serving. To serve cold, cool for 30 minutes cover and chill for 8 hours or until firm.

5. Make crème anglaise
Place the milk in a saucepan, then add the vanilla pod and seeds and heat until almost boiling. Remove from heat and discard pod. Whisk together the egg yolks and caster sugar until creamy. While whisking, pour milk mixture over the top. Pour the mixture back into the pan and stir over very low heat until it thickens and coats then back of a spoon or reaches 86ºC. Strain into a bowl, cool over a bowl of ice, then refrigerate. It will make about 300ml.

Tips

1. Try your local French patisserie for authentic brioche – you may need to order it in advance.

2. For a change of flavour or texture, try using slices of panettone, croissants or raisin break as yours pudding base. You can also brush the pudding with a little warmed marmalade or jam for the last couple of minutes of cooking to give a more caramelized glaze.

3. When baking the pudding in the oven, place the pudding dish on top of a folded tea towel in the roasting pan. This will prevent the pudding from cooking too quickly on the base.

4. Crème anglaise makes a great accompaniment to all sorts of desserts. Use a 0 - 100ºC thermometer (available from kitchenware shops) when making it and you’ll never fail.

Passion fruit Soufflé
Serves 4

Ingredients:

340g canned passion fruit pulp*, plus extra to serve
130g caster sugar
1 tbs cornflour
4 egg whites
Passion fruit sorbet*, to serve

Instructions:
Preheat oven to 200ºC.

Combine the passion fruit pulp, 1/3 cup (75g) caster sugar and the corn flour in a small saucepan. Cook over medium-high heat for 5 minutes. Strain, discarding seeds, and cool.

Whisk egg whites with remaining ¼ cup (55g) caster sugar until stiff peaks form. Gently fold passion fruit mixture through egg whites, being careful not to disturb the egg white too much or you’ll knock too much air out of the mixture and the soufflés won’t rise properly.

Butter and sugar four 180ml soufflé dishes or ramekins. Spoon mixture into dishes, then place on a tray in the oven for 10-20 minutes until risen and lightly browned. Serve immediately, with scoop of passion fruit sorbet drizzled with a little extra passion fruit pulp.

* Passion fruit pulp is available from supermarkets. Passion fruit sorbet is from gourmet food stores.

Tandoori Chicken with Mango Raita
Serves 4

Ingredients:
½ cup tandoori paste
½ cup low-fat natural yoghurt
Juice of ½ lemon
4 skinless chicken breast fillets, cut into 2.5cm-thick strips
Lime wedge, to serve

Mango Raita (makes 2 cups)
Flesh of 1 small mango, chopped (or use 2 frozen mango cheeks)
2 tbs fresh coriander leaves
1 tsp ground coriander
1 long green chilli, seeds removed, chopped
½ tsp ready-made mint sauce
1 cup low-fat natural yoghurt
½ Lebanese cucumber, peeled, seeds removed, chopped

Instructions:
Combine the tandoori past, yoghurt and lemon juice in a bowl. Add the chicken pieces and toss the coat. Cover with plastic wrap and leave to marinate in the fridge of 30 mintues.

Meanwhile, to make the mango raita, process the mango, fresh and ground coriander, chilli and mint sauce in a food processor until smooth. Add the yoghurt and process for a few seconds more. Transfer to a bowl and stir in the cucumber. Cover and keep in the fridge until ready to use.
Light oil a chargrill or barbecue and preheat to high. Remove the chicken from the marinade and (in batches if necessary) cook for 5-8 minutes, turning once until cooked through. Serve with the mango riata and lime wedges.