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Panattone Bread and Butter Pudding Terrine

hotel : Milebrook House in Knighton : front entrance (100x125)Rare Recipe from Milebrook House near Knighton

There is a keen focus on good food at Milebrook. Chef David Martin has worked at the Michelin starred Crown at Whitebrook. The emphasis is on locally sourced seasonal produce. Many of the vegetables are grown in their kitchen garden, and their meat and game is sourced locally.

Panattone Bread and Butter Pudding Terrine (serves 8)
  

Recipe : Panattone Bread and Butter Pudding Terrine : Milebrook House (300x250)

INGREDIENTS

 

 
METHOD

  1. In a medium saucepan add cream, milk and vanilla and put on a low heat.
  2. Cut a third of the panattone (only a third is needed). Slice into 1cm thick pieces and toast evenly on both sides then brush with generous coating of butter. Place in a terrine mould with the outside crust at the top.  At this point you can add the alcohol if you choose to use it, just splash it over the panattone and let it soak in.
  3. Cream the egg yolks and sugar together until pale, slowly pour over hot cream mixture whisking constantly.  Pour custard mix over the panattone until the terrine mould is full. You may have to move the panattone if it has lost its position.
  4. Lay a piece of cling film over the top making sure there are no gaps and put lid on. Place the terrine into the large roasting tray and pop in the oven. Once there, fill the tray with hot water so the water comes ¾ of the way up the terrine.
  5. Cook at 140°C in a bain marie for 65-70 minutes. It should have risen a little bit when cooked, give it a little tap and it should wobble.
  6. Let it cool and place in the fridge until set, turn out and slice. This version of bread and butter pudding is to be served cold.






16 January 2012
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