- Feb 15, 2015
- New York, New York
As today is the 20th anniversary of the death of Diana, Princess of Wales, I thought I'd share a recipe of her favorite dessert. She wasn't much for sweets or eating rich meals as she enjoyed salads, salmon and indulged in lamb on special occasions. But her very favorite sweet treat was bread and butter pudding - something I had never heard of before until I stumbled upon it in a magazine tribute recently. The recipe below is an adaptation of one Darren McGrady - her personal chef made for her and subsequently published in Eating Royally
- 4 ounces unsalted butter & more for greasing
- 8 thin slices bread
- 4 ounces golden raisins
- 2 teaspoons cinnamon powder
- 10 ounces whole milk
- 3 ounces whole cream
- 2 eggs
- 3 tablespoons granulated sugar
- 1/2 teaspoon powder nutmeg
- 1 tablespoon vanilla
- 4 tablespoons Amaretto liqueur - optional
- Grease a pie dish with butter.
- Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles.
- Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of raisins. Sprinkle with a little cinnamon, then repeat the layers of bread and raisins, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
- Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.
- Crack the eggs into a bowl, add 2 1/2 tablespoons of the sugar and whisk until mixture is light in color.
- Whisk in the vanilla.
- Add the warm milk and cream mixture to the egg base and stir well making a custard, then strain the custard into a bowl.
- Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and let stand for 30 minutes.
- During this time preheat the oven to 350
- Place the dish into the oven and bake for 35-40 minutes, or until the custard has set and the top is golden-brown much like creme brulee.