Time Out asked Rhodes Mezzanine to present their top chefs' treasured recipes for us to try at home
Time Out asked Rhodes Mezzanine to present their top chefs' treasured recipes for us to try at home.
Restaurant: Rhodes Mezzanine, Grosvenor House (04 399 8888) Chef: Gary Rhodes Signature dish: Bread and butter pudding
Serves six to eight Ingredients 1.5-1.8 litre pudding dish/basin buttered 12 medium slices white bread, crusts cut off 50g unsalted butter, softened 1 vanilla pod or few drops of vanilla essence 400ml double cream 400ml milk 8 egg yolks 175g caster sugar, plus extra for the caramelised topping 25g sultanas 25g raisins
Method Preheat the oven to 180°C/350°F/Gas mark 4. Butter the bread. Split the vanilla pod and place in a saucepan with the cream and milk and bring to the boil. While it is heating, whisk together the egg yolks and caster sugar in a bowl. Allow the cream mix to cool a little, then strain it on to the egg yolks, stirring all the time. You now have the custard.
Cut the bread into triangular quarters or halves, and arrange in the dish in three layers, sprinkling the fruit between two layers and leaving the top clear. Now pour over the warm custard, lightly pressing the bread to help it soak in, and leave it to stand for at least 20-30 minutes before cooking to ensure that the bread absorbs all the custard.
The pudding can be prepared to this stage several hours in advance and cooked when needed. Place the dish in a roasting tray three-quarters filled with warm water and bake for 20-30 minutes until the pudding begins to set. Don’t overcook it or the custard will scramble. Remove the pudding from the water bath, sprinkle it liberally with caster sugar and glaze under the grill on a medium heat or with a gas gun to a crunchy golden finish.
When glazing, the sugar dissolves and caramelises, and you may find that the corners of the bread begin to burn. This helps the flavour, giving a bittersweet taste that mellows when it is eaten with the rich custard, which seeps out of the wonderful bread sponge when you cut into it.