WHITE LADIES PUDDING - NUN'S BREAD AND BUTTER PUDDING
The Dominican nuns of Worcestershire, in England, created a tasty bread pudding that became known as 'White Ladies Pudding' due to the familiar white habits of the Order. The recipe is well worth reviving and is an unusual variation on the more usual fruited bread and butter pudding. I found this recipe on a British sugar website, and have enjoyed making it so much, that I thought I would share the recipe with all of you - this is my slightly amended recipe based on the original. (Orginal recipe taken from Billington's Sugar)
Provided by French Tart
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Scatter half the coconut over the base of a buttered pie dish.
- Cut the buttered bread into triangles and arrange in the pie dish. Sprinkle with the remaining coconut.
- Heat the milk until warm; add a few drops of vanilla essence and just a pinch of salt.
- Add the beaten eggs and sugar to the milk and vanilla mixture, and pour over the bread.
- Leave to soak for 30 minutes, then place the pie dish in a roasting tin and pour in enough hot water to come halfway up the sides of the dish.
- Bake for 30-40 minutes Gas 4/180ºC/350ºF until set, golden brown and well risen.
- Serve with custard, cream or ice-cream.
Nutrition Facts : Calories 391.5, Fat 19.8, SaturatedFat 13.1, Cholesterol 173.3, Sodium 485.2, Carbohydrate 40.9, Fiber 2.2, Sugar 23.3, Protein 13.3
WHITE LADIES PUDDING
A variation of bread and butter pudding from Worcestershire. The origin of the name is uncertain but could refer to the white habit of local nuns, because convents frequently provided food to travellers.
Provided by MarieRynr
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350ºF or Mark 4.
- Butter a 2 to 2 1/2 pint pie dish and sprinkle thickly with the dessiccated coconut.
- Remove the crusts from the bread and cut into squares or triangles and arrange in the dish.
- Heat the milk in a saucepan and add the vanilla essence and the salt.
- In a bowl beat together the eggs and the sugar, then pour in the milk and stir well.
- Strain the milk mixture over the bread in the pie dish and leave to soak for 30 minutes.
- Place the pie dish in a pan of hot water that comes about half-way up the side and bake for 30 to 40 minutes or until set and browned on top.
Nutrition Facts : Calories 312.9, Fat 11.6, SaturatedFat 8, Cholesterol 101.5, Sodium 324.8, Carbohydrate 44.2, Fiber 2.9, Sugar 23.6, Protein 8.2
DATE PANETTONE BREAD AND BUTTER PUDDING
Make and share this Date Panettone Bread and Butter Pudding recipe from Food.com.
Provided by love4culinary
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- First take out a baking dish (4-cup baking dish) and heavily butter it.
- Then, arrange half of your panettone triangles in the dish overlapping them a bit.
- Scatter 1/2 of your nuts over the panettone and then evenly scatter your chopped dates.
- Then, place another layer of the panettone on top, overlapping them a bit.
- Heat your butter, milk, cream, and vanilla in a small saucepan just until simmering, remove from heat.
- Put the egg, maple syrup and honey in a large bowl and add freshly grated nutmeg.
- Next, whisk in the hot milk, making sure to whisk vigorously so as to keep the egg from cooking.
- At this point you will want to preheat your oven to 400 degrees F.
- Pour your milk-egg mixture over the panettone layers, and lightly press down on the bread so that it is fully submerged in the liquid.
- Leave the panettone pudding aside for about 15-20 minutes to allow everything to soak up nicely.
- Take the rest of your pecans and sprinkle just a bit of water over them (JUST A BIT).
- Toss them in the sugar/cinnamon mixture, and toss them over the pudding.
- Sprinkle the leftover cinnamon sugar mixture evenly over the dish (there wont be much).
- Grate a small amount of nutmeg over as well.
- Bake in your preheated oven for 40-45 minutes until it has risen and has a beautiful golden color.
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