Recipe
for :
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Bara Brith Bread and Butter Pudding
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This
recipe for Bara Brith Bread and Butter Pudding
has been reproduced courtesy of Karen Thorne who runs
the Hopton House B&B in Shropshire and also runs
the Bed and Breakfast Academy.
 Hopton
House is a 4 star gold award B&B located in the
very beautiful south Shropshire hills. Just 10 miles
from Ludlow and close to the other market towns, Hopton
House is located in some stunning countryside. As well
as offering a luxurious B&B experience Karen also
runs training courses for people who want to set up
their own B&B. Shropshire is still relatively unknown
which means you can walk for miles without seeing another
soul. Hopton House has two very comfortable rooms -
both ensuite - and serves food made from the finest
of local ingredients. Guests go to rest, relax and recharge;
whether this is done by walking, exploring the local
villages, eating out at wonderful local eateries or
throwing the ball for hours for Karen's dogs!
If
you would like to know more these are Karen's web sites:
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
"A
traditional English bread and butter pudding is made
using stale white bread, some sort of dried fruit and
an egg custard. This recipe makes uses Welsh Bara Brith
so cuts out the need to add additional dried fruit.
If you’re feeling particularly indulgent (and everyone
who is going to eat it likes whisky) you can pep it
up with some Welsh Whisky. Penderyn is a single malt
whisky made in the Brecon Beacons.
Bara
Brith is a traditional Welsh bread found in tea rooms
and homes all over Wales. It is literally translated
as speckled bread because of the addition of
currants, sultanas and spices. There are quite a few
variations on the Bara Brith recipe - some with and
some without yeast. One part of the method that seems
to be common to all Bara Brith recipes is the soaking
of the dried fruit overnight to create lovely moist
bread."
Ingredients
for Bara Brith Bread and Butter Pudding
8
slices of Bara Brith
50g
unsalted Welsh Butter
2
tbs Welsh Whisky (optional)
3
free range eggs
250
ml milk
100
ml of double cream
50g
Demerara sugar
How
to make Bara Brith Bread and Butter Pudding
- Preheat
the oven to 180°C, fan 160°C or Gas Mark 4
- Butter
an ovenproof baking dish
- Butter
one side of the Bara Brith and layer it into the dish.
- If
you are using it, drizzle the whisky over the Bara
Brith.
- Beat
the eggs, then add milk, double cream and half of
the sugar.
- Pour
this onto the Bara Brith and leave to soak in for
15 minutes
- Sprinkle
with the remaining sugar
- Put
in the oven for about 35 - 45 minutes until the custard
is set and the top golden and caramelised.
Serves
4
Karen
Thorne
www.shropshirebreakfast.co.uk
www.bedandbreakfastacademy.co.uk
Published
with permission of Karen Thorne, Hopton House B&B
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