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God bless Delia
Jan. 11th, 2005 03:50 pmWhen we were visiting Mr. Jenner's parents one night for dessert we had chocolate bread and butter pudding. It was rather delicious and was quite the favorite and I asked for it one night and we found that Mr. Jenner's brother had eaten all of it in the middle of the night. Oh the feckin' bastard. I wanted to kill him. I settled for apricot and amaretto ice cream that Mrs. Jenner had made but I still longed for the pudding.
Mrs. Jenner said that she got the recipe from a Delia Smith book and she thought it might be in the chocolate dessert cookbook she gave me for Christmas last year. Well when I came home I had a look and heckfire it was there.
I made it yesterday for dessert and proved to be popular yet again. I think I ate a bit too much and made myself queasy but sometimes it is worth it.
While I looked through her other recipes I noticed ol' Delia likes the word squidgy.
I wonder if she ever says, "ooo that was some squidgy sex."
Chocolate Bread and Butter pudding
5 oz of dark chocolate chopped up. (semi-sweet)
9 slices of thick white bread, day old preferably from a large loaf
3 oz butter
1 2/3 Cup whipping cream
1/2 Cup sugar
4Tbs dark rum
pinch of cinnamon
3 large eggs
Remove all the rusts from the bread. Slice each slice into triangles. Next place the chocolate, butter, whipping cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water. (or if you are a real grown up, use your double-boiler) Be careful not to let the bottom of the bowl touch the water. Wait until the butter and chocolate have melted and the sugar has dissolved. Stir occasionally and keep an eye on the heat. Remember we don't want to burn the chocolate. Remove the bowl from the heat and stir it well so everything is well combined.
In a Separate bowl, whisk together the eggs and pour the chocolate mixture over them and whisk very thoroughly so everything mixes well.
Spoon about 1/2" into the base of a 9x9 or 7x9 inch dish. Arrange half of the bread triangles over the chocolate and overlapping in places. Pour more chocolate over the bread as evenly as possible. Arrange the rest of the triangles over that and finish off with a layer of chocolate. Using a fork, gently press the bread down so it will be covered evenly by the liquid. Cover the dish with saran wrap and let stand at room temp for at least one hour. Place in fridge to chill at least four hours though 24 hours is really ideal but if you can't wait that is alright.
When you are ready to cook, remove saran wrap place in preheated oven at 350F on a high shelf for 30-35 minutes. The top should be fairly crunchy and firm and the inside will be soft and as Delia says, "squidgy". Let stand for 10 minutes and it is best served with double cream or whipped cream. Clotted cream is also popular.
...
My first day back at work was decent enough. I organized things and had nice conversations with people. Though I had to remove about 15 books from the travel section. Some ass-monkey spilled coffee all over them and the books were covered in the sticky stuff and many pages were warped. Thank you very much. If you can't keep from spilling your coffee you may be forced to use a sippee cup.
Now to wait for snow.
Mrs. Jenner said that she got the recipe from a Delia Smith book and she thought it might be in the chocolate dessert cookbook she gave me for Christmas last year. Well when I came home I had a look and heckfire it was there.
I made it yesterday for dessert and proved to be popular yet again. I think I ate a bit too much and made myself queasy but sometimes it is worth it.
While I looked through her other recipes I noticed ol' Delia likes the word squidgy.
I wonder if she ever says, "ooo that was some squidgy sex."
Chocolate Bread and Butter pudding
5 oz of dark chocolate chopped up. (semi-sweet)
9 slices of thick white bread, day old preferably from a large loaf
3 oz butter
1 2/3 Cup whipping cream
1/2 Cup sugar
4Tbs dark rum
pinch of cinnamon
3 large eggs
Remove all the rusts from the bread. Slice each slice into triangles. Next place the chocolate, butter, whipping cream, rum, sugar and cinnamon in a bowl set over a saucepan of barely simmering water. (or if you are a real grown up, use your double-boiler) Be careful not to let the bottom of the bowl touch the water. Wait until the butter and chocolate have melted and the sugar has dissolved. Stir occasionally and keep an eye on the heat. Remember we don't want to burn the chocolate. Remove the bowl from the heat and stir it well so everything is well combined.
In a Separate bowl, whisk together the eggs and pour the chocolate mixture over them and whisk very thoroughly so everything mixes well.
Spoon about 1/2" into the base of a 9x9 or 7x9 inch dish. Arrange half of the bread triangles over the chocolate and overlapping in places. Pour more chocolate over the bread as evenly as possible. Arrange the rest of the triangles over that and finish off with a layer of chocolate. Using a fork, gently press the bread down so it will be covered evenly by the liquid. Cover the dish with saran wrap and let stand at room temp for at least one hour. Place in fridge to chill at least four hours though 24 hours is really ideal but if you can't wait that is alright.
When you are ready to cook, remove saran wrap place in preheated oven at 350F on a high shelf for 30-35 minutes. The top should be fairly crunchy and firm and the inside will be soft and as Delia says, "squidgy". Let stand for 10 minutes and it is best served with double cream or whipped cream. Clotted cream is also popular.
...
My first day back at work was decent enough. I organized things and had nice conversations with people. Though I had to remove about 15 books from the travel section. Some ass-monkey spilled coffee all over them and the books were covered in the sticky stuff and many pages were warped. Thank you very much. If you can't keep from spilling your coffee you may be forced to use a sippee cup.
Now to wait for snow.
