This particular loaf of Bara Brith had been hanging around for a week or two after I made it for my Welsh mother when she visited a few weeks back. To be honest I think we forgot about it in the cake tin as it is a very rare occurrence for cake to be left for a long time in this house. Now I did originally plan to accompany this blog post with a delightful photo of me aged 8 in traditional Welsh dress, but decided my credibility would go down the pan if I did, so you’ll just have to do with a pic of the pudding.
I’m not one to throw perfectly good food away and the nature of Bara Brith means it doesn’t go off very quickly, however it does begin to dry out making it perfect for a bread & butter style pudding. As much as I love feeding the fluffy fledglings with crumbs of cake I wasn’t sacrificing all of this Bara Brith to our feathered friends. I was really pleased how they turned out, with the Bara Brith giving more depth to the pudding than usual bread would. I would be interested to try it with other dry cakes that have gone past their best. We had the puddings with lashings to custard. In my eyes the only way this type of pudding can be served.
Promise I will blog something savory soon!
Bara Brith & Butter Pudding
makes 2 indiviual puddings
6 slices of bara brith (or similar fruit loaf)
40g caster sugar
1/2 vanilla pod
1) In a small saucepan mix milk, sugar and vanilla and gently heat until sugar has dissolved. Take off the heat and allow to infuse for 15 min, then remove vanilla pod.
2) Using a circular cutter, cut rounds of the bara brith. Butter both sides and pile into a ramekin. Once the milk has finished infusing whisk in the egg. Pour the custard over the bara brith and leave for 30 to allow the cake to soak up some of the custard. Cover ramekins with buttered foil.
3) Preheat oven to 170oc. Place ramekins in a deep baking pan then pour boiling water into the pan so it is half way up the ramekins. Place in the oven and bake for 40 min. Remove the foil and bake for a further 5 min to brown the top.