PlayResident chef Phil Vickery celebrates the traditional pudding with classic British desserts.
Phil shares his dad’s recipe for Bread Pudding with Marmalade Custard and his special treacle sponge.
Bob Vickery’s Bread Pudding
Serves 8
800g (1 lb 12oz) loaf thick sliced white bread
85g (3 oz) sultanas
85g (3 oz) currants
85g (3 oz) suet
2 eggs, beaten
2 tbsp black treacle
175g (6 oz) caster sugar, plus extra to sprinkle on top
2 tbsp ground mixed spice
2 tbsp marmalade
finely grated zest of 1 lemon
custard to serve
- Tear the bread into large pieces, leaving the crusts on. Place in a bowl and pour on enough cold water to cover then allow to stand for 2 hours.
- After this time, preheat the oven to 180C/350F/Gas 4 and grease a tin measuring about 26 x 18cm and 5cm deep. Squeeze out as much water as possible from the bread, place the bread in a large bowl and then it’s as simple as this - chuck the rest of the ingredients into another bowl and stir well.
- Add this mixture to the bread and mix together thoroughly then pour into the baking tin and cook in the oven for about 50-60 minutes, or until set. Allow to cool, then sprinkle over a little caster sugar.
- To serve, cut into squares and if you like, gently warm though in a microwave. Serve with lashings of custard
Marmalade Custard
4-6 persons
Preparation time: 5 minutes.
Cooking time: 10 minutes
1 pint full cream milk
25g custard powder
2 tsp vanilla extract
2 tbsp castor sugar
4 tbsp marmalade or to taste
- Whisk the custard powder with 1 third of the milk
- Bring the rest to the boil, then whisk in the custard powder and milk whisking back to the boil, it will then thicken nicely
- Remove from the heat, add the vanilla, sugar and marmalade, and taste
- If happy, pour into a jug and cover with cling film.
Copyright Phil Vickery
November 2007
Steamed Treacle Sponge Pudding
Preparation time: 15 minutes
Cooking time: 35-40 minutes
3 large eggs at room temperature
125g castor sugar
Finely grated zest of 1 large lemon
100g flour, sieved
100g melted, salted butter melted
6 tbsp Golden Syrup
Melted butter for the moulds
- Place the steamer pan on the stove and half fill with water
- Bring to the boil and add the steamer tray and tight fitting lid
- Meanwhile whisk on high speed the eggs, orange zest and castor sugar until very thick and mousey
- Butter a 21cm x 11cm deep Pyrex bowl well, then spoon the Golden syrup nto the bottom of the bowl
- Remove the bowl from the machine and ‘rain’ over the flour and carefully fold into the egg mixture
- When the flour has nearly been incorporated, add the butter
- Pour or spoon the mixture into the moulds, just over ¾ full
- Cover with well buttered foil. Pop into the boiling steamer and place the lid on, then steam for 45-50 minutes
Once cooked and light, carefully turn out and serve with plenty of hot marmalade Bird’s custard.
Copyright Phil Vickery
November 2007
