Wednesday, March 9, 2011

Raspberry and chocolate bread and butter pudding

We had a very busy weekend; two kiddies parties and a trip to Kruger but we still made time to get to the monthly farmers' market early on saturday morning. 

The market had a few surprises:  Fresh mushrooms, a wonderful makataan (type of watermelon used to make jam) and compost, which we ordered a full load of for the vegetable garden.  I went with my mom and together we collected a few bags worth of produce.  Actually, a bit more than a few bags full as you should have seen the size of the makataan; we had to get somebody to carry it to the car.  The market has a bit of kitch and a bit of cool.  A lot of ready made food and brilliant coffee.  Strolling through the stalls is probably one of the best ways to spend a saturday morning.

And then on monday I realized that I had a whole fridge full of ingredients for a meze style supper.  Far too much food though for our family and that's how I ended up inviting my parents for supper, on a monday.  This little impromto style dinner was one of my favorite dinners in a long time.  So easy to put together, but so enjoyable.  We sat outside and watched the sun set while eating and completely forgetting that it was the beginning of the week and not weekend yet.

Of course I had to do a bit of desert as well.  I bought some croissants earlier and had fresh raspberries in the fridge and just made some custard.  Easy to assemble and just as easy to eat.

Raspberry and chocolate bread and butter pudding

250ml cream
250ml milk
3 eggs
50ml sugar
5ml corn flour
5ml vanilla extract

2 croissants
200g raspberries
half a cup of white and dark choc chips

For the custard
Put the milk, cream and vanilla in a sauce pan and heat over a low heat until bubbles start to form on the outside of the pan.  While it is heating, whisk the eggs, sugar and corn flour together until light and pale.  Add to the hot milk and whisk while cooking over a low heat, until thick.

Slice the croissants into thin slices.  Layer into your bowls with the custard, raspberries and chocolate.  Make sure every layer is well soaked with custard.  Bake at 180°C for 10 minutes.  Let cool slightly before serving.

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