John Barleycorn
bread, bread, bread
All this waiting for the sourdough starter, I gotta do something...

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Bread and butter pudding [Baileys]

https://www.bbcgoodfood.com/recipes/bread-butter-pudding

PREP: 20 MINS COOK: 45 MINS SERVES 6


Ingredients

250ml full-fat milk [none see substitute below]
300ml double cream [410ml tin evap milk + 150ml water]
3 whole large eggs, plus 1 egg yolk [4 medium eggs]
3 tbsp golden caster sugar
1 tsp vanilla extract
pinch mixed spice, cinnamon [or more]
8 slices of day-old white crusty bread [10 slices]
50g slightly salted butter, softened plus extra for greasing [butter/marg mix]
75g mix sultanas and raisins or other dried fruit [soaked in baileys]
[+also gonna add a layer of bottled pears from our tree]
lemon essence
2 tbsp demerara sugar


Method

Put the raisins into a small cup and pour over the 2 tbsp of Baileys.
Cover with cling film and place in the microwave for 2 minutes on high.
Remove and set aside.

To make the custard, heat the milk and cream together in a saucepan to just below boiling point.
Meanwhile whisk the eggs and yolk with the caster sugar in a jug.
Slowly pour the warm milk mixture over the eggs, stirring constantly until smooth.
Stir in the vanilla extract now if using.
Whisk in mixed spice, cinnamon.

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm.
Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles.
Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping.
Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread.
Layer the rest of the bread on top then sprinkle over the remaining fruit.

Pour the custard over the pudding. Sprinkle over nutmeg.
Leave to soak for at least 30 mins, or longer in the fridge, if you like.
Heat oven to 160°C fan.
Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
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EspeciallyBitter
That will warm you up of an evening. I only like Baileys when it's in coffee, so good to find another use for it.
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John Barleycorn
The bread pudding, I made last night, is very tasty. It will all be gone by tomorrow. Definitely pigged out on that one.

Soaking dried fruit with Baileys is a useful trick. You could substitute whiskey, rum or a number of liqueurs.
I've a recipe somewhere for Bailey's tiffin. It is a mix of chocolates, dark, milk and white, with broken shortbread, soaked currants and raisins, and glace cherries.
It is very difficult not to eat a few pieces when it is around.
Doesn't last well.

Here it is, well worth making:

Baileys chocolate tiffin

https://www.olivemagazine.com/recipes/baking-and-desserts/baileys-chocolate-tiffin/

30 Minutes + Setting
Makes 18

Ingredients

50g raisins or sultanas
3tbs Irish cream
125g dark chocolate, chopped small
125g milk chocolate, chopped small
50g unsalted butter
150g shortbread, into chunks
110g maraschino cherries, halved
100g white chocolate
edible gold glitter to sprinkle, optional


Method

STEP 1

Line half a [16x25cm] square tin with baking paper.
Put the raisins in a microwavable bowl, pour over 1 tbsp of Baileys and cover with clingfilm, then microwave for 30 seconds.
Leave covered, so that the Baileys soaks into the fruit.

STEP 2

Melt 75g each of the dark and milk chocolate along with the butter in a pan until completely melted, then stir in the soaked raisins, the rest of the Baileys, the shortbread pieces and the cherries.
Spoon into the prepared tin and smooth the top.
Put in the fridge for 1 hour, until firm.

STEP 3

Melt the remaining dark, milk and white chocolate separately, then blob over the top and swirl together using a kebab stick, a chopstick, or somesuch, sprinkling a little glitter here and there as you swirl.
Leave to set in the fridge for at least 4 hours.
Let it come to room temperature before slicing, so that the chocolate on top doesn’t shatter.

Nice stuff to share.
Again, it won't last.


hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
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John Barleycorn
That will warm you up of an evening. I only like Baileys when it's in coffee, so good to find another use for it.


That's how I started with the Baileys recipes. We had a bottle forever and I hate waste so I found some ways to use it. I reckon there are a number of liqueurs that would substitute successfully.
Aldi have an Irish cream at a good price that will work for this, if you want to give it a try, plus its something else you can serve up at Christmas.
hoptimism - the realisation that each pint carries you forward to an ever more perfect ale...
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