Route 66 are an American skiffle band from Bilton Grange Community Centre in Hull which specialises in helping people with disabilities and learning difficulties.
The band reherse and jam every week for other users of the centre and often hit the road to take their music around Hull and beyond.
The group regularly cook together under the watchful eye of Annika Wardale, one of the centre’s volunteers. Along with Annika they decided to enter Food Glorious Food with this dish which combines the best-of-British Bread & Butter Pudding with all-American bourbon and blueberries.
The band consists of Joan, 87, on washboard, James Stewart, 38, on tambourine, Daryl Aspin, 28, on tea chest bass, Ian Gill, 56, on harmonica and vocals, Peter Adlard, 49, on drums, Peter Wadforth, 58, on bass and double bass, Paul Embrie, 56, on guitar and John Patrick Wood, 60, on guitar.
1 400g brioche loaf
100g salted butter
300ml double cream
300ml whole milk
4 tbsp caster sugar
1 vanilla pod, split and seeds scraped out
1 tsp vanilla extract
6 large egg yolks
4 tbsp bourbon
½ tsp nutmeg, freshly grated
150g blueberries (or other summer fruit)
2 tbsp demerara sugar
1. Preheat the oven to 160°C. Prepare a bain marie. Line a 15 hole muffin tin with papercases.
2. Cut the brioche into slices 2.5cm (1in) thick and lightly butter each side. Cut each slice into six roughly equal cubes and set aside.
3. Place the cream, milk and caster sugar in a saucepan and warm over a low heat. Add the vanilla pod and seeds plus the extract and allow to infuse (it is ready when you can smell vanilla).
3. Take the pan off the heat, pour the mixture into a bowl and remove the vanilla pod. Whisk in the egg yolks, then the nutmeg and bourbon.
4. Place the cubed brioche in the mixture and stir well, allowing it to soak up the liquid. Stir in the blueberries, taking care not to break them, and set aside for 10 minutes.
5. Spoon the brioche mixture into the paper cases and sprinkle each one with a little of the sugar.
6. Place the muffin tin in a roasting tin and pour a shallow depth of boiling water around it – this will help the puddings to remain moist and cook evenly.
7. Bake for 20 minutes, until risen and brown. Transfer to a wire rack to cool.