Exams ... !!

[BBMmk2]

A n ce large dram of whisky, blended or malt(straight! :) )

[Beef Oven!]

A n ce large dram of whisky, blended or malt(straight! :) )

That had crossed my mind!!!

[Keraulophone]

A nice large dram of whisky

A useful tip from an old Michael Smith cookbook is to soak the sultanas for the pudding in whisky overnight.

[Dave2002]

Bread pudding seems to be getting a bad name, but there is a variant - Nelson's pudding - http://www.foodsofengland.co.uk/nelsonslices.htm

For other puddings made with bread try summer pudding, which is delicious - and fruity to boot.

[Serial_Apologist]

A useful tip from an old Michael Smith cookbook is to soak the sultanas for the pudding in whisky overnight.

What a waste of good sultanas!

[Serial_Apologist]

Bread pudding seems to be getting a bad name, but there is a variant - Nelson's pudding - http://www.foodsofengland.co.uk/nelsonslices.htm

For other puddings made with bread try summer pudding, which is delicious - and fruity to boot.

Anyone remember Tasty Toasters?

[Alain Maréchal]

I seem to be the one giving BP a bad name. On a recent visit to the UK I asked a baker what a Banbury was; I was informed it was bread pudding encased in sweet pastry. I required a glass of Tripel Karmeliet to recover.

[umslopogaas]

Tripel Karmeliet?? Que's que sait? It sounds delicious. Where can I buy it?

[Alain Maréchal]

Tripel Karmeliet?? Que's que sait? It sounds delicious. Where can I buy it?

http://www.beeradvocate.com/beer/profile/202/656/

You can get it at Au Relais des Belges, opposite Gare du Nord, also La Trappiste in Canterbury, and, apparently, Waitrose (thus utterly blowing my streetcred)! Beware of the ABV! One of Belgium's great successes is to persuade the French that all their favourite beers are French, rather than Belgian.

[Keraulophone]

One of Belgium's great successes is to persuade the French that all their favourite beers are French, rather than Belgian.

Does this also apply to their composer(s)?

As to likes or dislikes of a certain Great British pudding: 'Franckly, my dear, I don't give a dram'.

[ardcarp]

I suspect B&P pudding arose from the need to use up stale (white) bread. So buttering it and soaking it in eggy milk and adding raisins would liven it u a bit. The result probably passed all expectation...and if you don't start with stale bread, all the better. Has anyone mentioned dusting the surface with nutmeg before cooking?

BTW, Alain M, English institutional cooks could ruin anything. I have vile memories of tapioca and semolina...both of which are rather good in the right hands.

[Dave2002]

I suspect B&P pudding arose from the need to use up stale (white) bread. So buttering it and soaking it in eggy milk and adding raisins would liven it u a bit. The result probably passed all expectation...and if you don't start with stale bread, all the better. Has anyone mentioned dusting the surface with nutmeg before cooking?

BTW, Alain M, English institutional cooks could ruin anything. I have vile memories of tapioca and semolina...both of which are rather good in the right hands.

Seconded re tapioca and semolina being good if done well, though too many people have been put off by school dinners.

We had chocolate flavoured B&P tonight, though it could have done with a bit of sugar. Good neverthless. Just melt dark chocolate in, heat and pour over the bresd, then cook.

[Alain Maréchal]

Just melt dark chocolate in, heat and pour over the bread, then cook.

Would not cook be annoyed?

[ardcarp]