PUDDINGS TO LIFE
& COOKING ARTICLE
Bread and Butter Pudding
Chef Phil Vickery
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create fantastic puddings, one pudcast a month. Winters
here and the cold and dark evenings are upon us. Its
the perfect time to conjure up a traditional warm dessert.
Why not treat the family with an easy dessert thats
a real crowd pleaser Bread and Butter Pudding!
This comforting treat will bring a smile to your face
no matter what the weather is like outside.
Create them alongside Phil with this simple step-by-step
pudcast and say with pride I Made
It, just like him.
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create fantastic
puddings. Click on Podcast below to watch his latest
instalment demonstrating how to make . . .
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
YOU GOT COOKIN'?
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
AND BUTTER PUDDING
all-time classic favourite made with Evaporated Milk
for a really divine creamy flavour." ~ Phil
225g (8oz) fruit bread or brioche, cut into thin
slices and buttered
25g (1oz) sultanas
3 egg yolks
4 tbsp Carnation Condensed Milk
300ml carton single cream
Carnation Condensed Milk
Lightly butter the bread and cut each slice in half
the bread in layers in a 1 litre (1¾ pint)
ovenproof dish, sprinkling each layer with sultanas.
whisk together the egg yolks, sugar and vanilla, then
stir in the Carnation milk. Pour over the bread. Press
the bread down lightly so it gets a good coating in
the custard and leave to soak for 20 minutes.
the oven to 180ºC, 350ºF, Gas Mark 4.
the dish in a roasting pan, then pour boiling water
into the roasting pan, just less than half way up
the side of the dish. Bake for 30 minutes, or until
with caster sugar and place under a hot grill until
the sugar caramelises (alternatively caramelise the
top with a cooks blow torch if you have one).
other dried fruit such as cranberries, apricots or
raisins or you could substitute the bread for fruit
loaf for a super fruity alternative. This recipe also
works well with white bread, French bread or brioche.
options for flavours on this recipe are almost endless
. . . try spreading marmalade over the bread on top
of the butter instead of fruit for a really delicious
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