Tuesday, 3 September 2013

Oh my goodness, you HAVE to try this

So I've been on a search recently for the most amazing dessert that I could make quickly and cheaply. I've been playing with recipes online tweaking them and adjusting for my tastes as well as to make them viable for Fetty's Street Food - I mean street food is about convenience and quick turn around times. 

A handful of recipes just weren't cutting it until I thought back to a butchery class I attended in London where afterwards we were served a monster four shoulders of lamb between 16 between us. We stuffed ourselves on ample meat for a week until they surprised us all with a massive portion of the most delicious sweet I've ever had. A simple bread and butter pudding.
This dessert would be my inspiration!
Luckily India taught me a thing or two about spices and how they work together. Subtleties play an important role in making spice shine and not overpower a dish. Making spices work in a dessert is a new concept I was excited to try out and after several attempts I think I nailed it... This dessert answers all my pudding prayers. It's sweet, it's warm, it's got texture, it's tasty as anything you've ever had, it's guilty, it's satisfying, it's memorable and most of all it's smothered in butter, chocolate, custard and unique flavours. This is my aniseed, cardamom and rose water bread and butter pudding...


Yields: 8 small / 4 large portions
Preparation time: 20 minutes
Cooking time: 15-25 minutes


- 1 loaf mosbolletjie bread
- 200g unsalted butter
- 250ml cream
- 100g caster sugar
- 10ml vanilla essence
- 3 eggs
- 35ml rose water
- 16 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar
- 90g milk chocolate, cut roughly to make choc chips


1. Preheat the oven to 160 degrees Celsius.
2. Butter a loaf tin or 8 individual ramekins.
3. Cut the mosbolletjies loaf into 8 equal sized pieces. Cut each piece into 4 slices.
4. Whisk the eggs in a bowl together with the vanilla essence, rose water and cardamom powder. Set aside.
5. In a pot slowly melt the cream and caster sugar together until the caster sugar has dissolved (do not boil the cream).
6. When the cream mixture has sufficiently cooled add the beaten egg mixture and stir well to combine.
7. Melt the butter in the microwave a little at a time (20 seconds at a time will do)
8. Dip the mosbolletjie slices into the melted butter and stack neatly in the loaf tin or ramekins.
9. Sprinkle the chopped chocolate in between the slices of bread – get your hands dirty.
10. Carefully pour the custard mixture in between the slices of bread. Make sure all air pockets are full with the custard to the brim of the loaf tin or ramekins.
11. Place the loaf tin or ramekins in a larger oven proof dish and fill this dish with water to create a bain-marie.
12. Put the bain-marie into the oven and bake for 15-25 minutes. Keep an eye on the bread above the rim of the loaf tin or ramekins. It may burn.
13. When the custard is firm and the top of the bread is crispy the pudding is done.
14. Remove from the oven and let cool for a few minutes before serving either on its own or with ice cream.

The crust above the rim of the loaf tin / ramekins goes crispy while the soaked bread stayed soft and soaks up all the delicious custard. It's a contrast that's wonderful. A winner that will undoubtedly impress your guests, and yourself.

Enjoy it.

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