Serve a Bri­tish dessert with a Canadian twist

Stanstead Journal - - CLASSIFIEDS -

(NC) When asked for her favourite dessert recipe, Pres­i­dent’s Choice ex­ec­u­tive chef, Dana Speers pointed to a tra­di­tional Bri­tish treat with a clas­sic Canadian touch. “I love this recipe be­cause it brings to­gether two of my favourite com­fort-food cuisines,” she says. “The rich, cus­tardy pud­ding is an old English tra­di­tion, while the sweet maple syrup flavour is un­mis­tak­ably Canadian.”

Maple Bread and But­ter Pud­ding

Makes 16 serv­ings


2 tbsp (25 ml) un­salted but­ter, soft­ened

1 pkg (600 g) PC Maple Flavoured Loaf

1/2 cup (125 ml) un­salted but­ter, soft­ened

1 pkg (140 g) dried apri­cots, thinly sliced

2 cups (500 ml) whole milk

2 cups (500 ml) 35% whip­ping cream

1/8 tsp (0.5 ml) salt

2 vanilla beans, sliced in half length­wise

3 eggs

1/2 cup (125 ml) gran­u­lated sugar

1/4 cup (50 ml) apri­cots jam


1. Pre­heat oven to 325°F (160°C). Grease 13 X 9-inch (3 L) glass bak­ing dish with 2 tbsp (25 ml) but­ter.

2. Dis­card end slices of loaf. Spread 1/2 cup (125 ml) but­ter evenly over one side of each bread slice. Ar­range six of the bread slices, but­tered side up, in a sin­gle layer on the bot­tom of pre­pared dish. Cut a sev­enth slice in half and wedge in among other slices to fill the bot­tom of the dish; sprin­kle half of the apri­cots evenly over the top. Re­peat with re­main­ing seven bread slices and apri­cots for a sec­ond layer; set aside.

3. Com­bine milk, cream and salt in a large saucepan. Us­ing the tip of a sharp knife, scrape vanilla seeds into pan; add seed less vanilla bean pods. Bring to a boil over medium heat, stir­ring of­ten. Once boil­ing, re­move from heat. Whisk to­gether eggs and sugar in large bowl for about 1 minute or un­til pale yel­low. Grad­u­ally whisk in 1 cup (250 ml) of the hot milk mix­ture un­til com­bined. Slowly whisk in re­main­ing milk mix­ture un­til fully com bined. Pour custard through fine sieve into large bowl; dis­card vanilla bean pods.

4. Pour strained custard over the top of the bread. Us­ing a spat­ula, gen­tly press down on bread slices so they soak up custard. Place dish in a large roast­ing pan; add enough warm wa­ter to pan to come half­way up the sides of the bak­ing dish.

5. Bake in cen­tre of oven for 40 to 45 min., press­ing bread down gen­tly with spat­ula at half­way point, or un­til puffed and set around edges with a slight jig­gle in cen­tre. Trans­fer pud­ding in wa­ter bath to rack to cool.

6. Mean­while, heat jam with 2 tbsp (25 ml) wa­ter in small saucepan over low heat for 3 min­utes, stir­ring oc­ca­sion­ally, or un­til liq­ue­fied. Care­fully re­move pud­ding from wa­ter bath; brush sur­face with warmed jam. Serve hot or at room tem­per­a­ture. More recipe ideas are avail­able

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