Made by Mesh White Chocolate and Apricot Bread and Butter Pudding

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Article by Oomesh Nana

What joy it brings me to know that an old fashioned school sandwich can be turned from a boring packed lunch, into something that you can indulge in with a cold scoop of vanilla ice cream. This requires no skill, just timely patience as you wait on the oven for a beautifully baked nursery-rhyme pudding.

I have given a detailed
recipe here, but all-in-all, it’s a mere three step process:

1. Make sandwiches.
2. Make a custard.
3. Assemble and bake.

9-1This comes with a warning – it is very addictive. Perfect fire-side comfort for yet another cold winter snap.

1. Firstly, you will need a large oven-proof dish, buttered. Chop 100g of the white chocolate into small pieces/splinters.

2. Butter the bread and make 5 jam sandwiches. Cut each sandwich diagonally into 4 and lay them out in the dish points up. Scatter the apricot pieces and chopped white chocolate on top.

3. Preheat the oven to 160ºC, fill the kettle and switch it on.

4. Bring the cream and vanilla essence/vanilla pod (split) to the boil. Remove from heat and prise out the vanilla pod (if using). Stir in the balance of the white chocolate until melted and smooth.

5. Whisk the whole eggs and yolks together with the castor sugar lightly. Pour the heated cream over the egg mixture, and continue to whisk quickly so that the heat of cream mixture doesn’t scramble the eggs. Ladle the custard over the peaked sandwiches and let soak for about 2 minutes.

6. Place the dish in a tray that’s larger than the dish itself (also known as a Bain-marie) and pour in hot water from the recently boiled kettle, enough to come halfway up the sides of the dish. Bake until set, for approximately 45-60 min. When golden brown and set, remove from the water bath, cool for a few minutes and serve it whilst still quite warm with a generous scoop of vanilla ice cream.

9-2About Mesh:

“My hands interpret my soul’s craving.” ~ Oomesh Nana

Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.

His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.

Born in East London, South Africa, Mesh has published 2 recipe books and runs cooking classes/demonstrations here in Xi’an.  He is a qualified Chef and Graphic Designer and currently an English language teacher.

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