Jamie Oliver couldn’t have have picked a better adjective for this recipe…it is so good that indeed it is BONKERS, just as Jamie describes. I have had this recipe tumbling
Mise en place, ready to go! I wish I was always this organized when I cooked or baked.
around in my head for a while, waiting for the perfect moment to make it only for it not to happen. First off, it requires a panettone – a sweet bread loaf from Italy, usually only available around the Christmas and New Year. Secondly, you don’t just make and eat this thing on a Tuesday night. I mean, it’s a LOT of pudding for just a regular ol’ Tuesday night. Just saying.
Crushing the demerara sugar up for the crust in the handy mortar and pestle.
As the new year approached, a dear friend of mine invited me to join her and two other friends to cook a meal together on New Year’s Eve. I’m not a huge fan of the whole “It’s New Year’s Eve so let’s go party and spend lots of money and deal with drunk people and crowd and get yelled at for using my fingers to get the snack mix even though there wasn’t anything else in the bowl to get them with (seriously it happened…ranks up there with the worst NYE party ever)” thang so I jumped at her invitation and the opportunity to have a quite evening close to my house with good people and great food. No…strike that, GREAT people and food! Added bonus: I was warned the festivities might not go until midnight. SCORE! I like an early NYE celebration.
Tart tin crusted! I will make sure next time to not get any under the edge and bottom piece to avoid leakage.
My contribution to the evening was to be the dessert. It didn’t take long for Jamie’s BONKERS Bread and Butter Pudding tart to come to the forefront of my thoughts. That was the dessert it was going to be. Delicious, decadent, impressive, unique….and did I say delicious?? Or so I assumed it would be. As I stated before, I’ve never had the chace to make it. Either way, it would give me the chance to say “BONKERS Bread and Butter Pudding Tart” a lot like Jamie, even if I did it poorly.
Cutting the crust of the panettone
The crust pressed into the tart tin
Melting the milk, cream, and butter for the custard base. Mmmm…dairy!!
Let me digress a little about Jamie Oliver. I thoroughly enjoy Jamie Oliver. I enjoy his recipes, his style, his quirky way of talking (Have you ever heard him say, “Preheat the oven to full whack”?), his quest to bring healthier eating to schools in America, and his shows where he grows and hunts and cooks everything in and on his most awesome estate.
Whisking the eggs (backyard of course) with the sugar for two minutes. Should have thought about using the mixer for this…
Most of what I do in my kitchen, yard, and garden is because I am just trying to emulate Jamie. Raised garden beds? Jamie. Chickens? Jamie. Making pasta by hand? Jamie. Running stream with shady tree to cook a leg of something delicious by with an antique rotisserie machine over a wood fire? …. Ok I don’t have that, but if I did it would be because I saw Jamie do that on tv and he looked really really really happy doing it.
Whisking the egg and sugar with the custard base. Make sure let the milk base cool and add it slowly so the eggs don’t scramble!
Adding a third of the custard mix to the “crust”
Back to the dessert – this recipe is bang on simple (ok, ok…I just tried to talk like Jamie again)! My only suggestion is to ensure there is a tight seal between the bottom of the tart pan and the rim. When I greased mine and then dusted the crushed sugar around, some of the sugar got under the bottom of the tart bottom. When I poured the custard mix, some of it escaped through the panettone “crust” and ooozed out the bottom. To fix this, I’d sugar dust the tart edge and the bottom separately, then wipe the horizontal bottom lip of the fluted tart edge to make sure the bottom insert sits securely on it to form a good seal.
The pudding was a hit and was a dessert that was easy to make and worth doing, should you ever find yourself in the possession of a panettone and you don’t want to eat it straight up. So GO BONKERS AND HAVE A HAPPY 2016!
Everything assembled and ready to be put into the oven.
Done and yum!
(Recipe from: http://www.jamieoliver.com/recipes/chocolate-recipes/bonkers-bread-butter-panettone-pudding-tart/#AmXZJQsieWAlF5CT.99)
- 125 g unsalted butter , plus extra for greasing
- 4 tablespoons demerara sugar
- 750 g plain panettone
- 1 vanilla pod
- 300 ml double cream
- 300 ml whole milk
- 5 large free-range eggs
- 100 g golden caster sugar
- 60 g quality dark chocolate (70%)
- 60 g bitter orange marmalade
Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes. Meanwhile, tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!
Read more at http://www.jamieoliver.com/recipes/chocolate-recipes/bonkers-bread-butter-panettone-pudding-tart/#AmXZJQsieWAlF5CT.99