Boozy Bread and But­ter Pud­ding

The Irish Times - Friday - The Ticket - - MUSIC -

“We want the finest wines avail­able to hu­man­ity. We want them here and we want them now.” –With­nail


Bruce Robin­son’s semi-au­to­bi­o­graph­i­cal 1987 black com­edy has long en­joyed cult clas­sic sta­tus and more than a few DVD copies were dusted off for a re­visit af­ter the pass­ing, in March of this year, of Richard Grif­fiths, whose per­for­mance as Un­cle Monty will long be re­mem­bered. Fea­tur­ing, ar­guably, cin­ema’s most con­vinc­ing por­trayal of a drunk­ard by a tee­to­taller, our anti-hero, With­nail, is played, un­for­get­tably, by Richard E Grant, while Paul McGann is Mar­wood, an in­tro­spec­tive writer help­lessly watch­ing his friend self-de­struct.


Hav­ing de­cided to take a re­cu­per­a­tive hol­i­day in the coun­try, With­nail and Mar­wood head to Un­cle Monty’s cot­tage in the Lake Dis­trict. On the way, they stop at the quaint lit­tle Pen­ryth tea rooms. Their el­derly waitress does her best to dis­cour­age them and re­fuses to bring them the cake and wine With­nail de­mands. Af­ter threat­en­ing her and the el­derly pro­pri­etor with the prospect of buy­ing the place and in­stalling a juke­box, to “liven all you stiffs up a bit”, they leave both cake­less and thirsty.


With­nail and Mar­wood’s wretched ex­is­tence in Lon­don was bad enough but when they fi­nally ar­rive at Un­cle Monty’s cot­tage, they find it run-down, dusty and de­void of sup­plies, un­til Un­cle Monty makes a sur­prise visit. We bet With­nail and Mar­wood would have loved a bowl of our boozy bread and but­ter pud­ding. The ul­ti­mate sweet com­fort food, bread and but­ter pud­ding is a dod­dle to make. Even the duo’s mis­er­able Lon­don flat would have housed most of the in­gre­di­ents nec­es­sary to make this, al­though the milk may have been off and there’s no doubt they would have been more lib­eral in the ap­pli­ca­tion of the whiskey to the recipe than we are.


(serves two

starv­ing ac­tors)

8 slices of day-old white bread, crusts re­moved 50g of soft but­ter 4 tb­sps of mar­malade, plus 4 ex­tra tsps 300ml of full-fat milk 250ml of dou­ble cream 3 large free-range eggs Seeds from 1 vanilla pod 4 tb­sps of caster sugar 2 tb­sps of whiskey or spiced rum

Ic­ing sugar, for dust­ing


Make four mar­malade-and-but­ter sand­wiches by but­ter­ing all the slices of bread and top­ping each slice with a ta­ble­spoon of mar­malade. Cut the sand­wiches into tri­an­gles.

Grease a large bak­ing dish with but­ter. Ar­range the mar­malade-and-but­ter sand­wich tri­an­gles in the dish so that there are no gaps be­tween the bread .

In a large jug, beat the milk, cream, eggs, vanilla seeds, sugar and whiskey to­gether. Pour the whole lot over the bread and leave it to soak for 30 min­utes.

Pre-heat your oven to 160c/140c fan/Gas Mark 3.

Once the bread has had 30 min­utes of soak­age, top with the ad­di­tional tea­spoons of mar­malade. Dust with a ta­ble­spoon of ic­ing sugar.

Bake it in the oven for 45 min­utes to one hour, un­til it’s start­ing to caramelise.

Serve hot or warm, with more cream, cus­tard or whiskey on the side if you like.

Cook With­nail & I’s boozy pud­ding with us (via Twit­ter @thetwicket) to­mor­row at 2pm, then watch the movie. Again.

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