Steamed Bread Pudding
Prep time: 10 mins | Steaming time 50 mins | Servings 8
Prep time: 10 mins | Steaming time 50 mins | Servings 8
You Need:
6 slices of bread
2 eggs
1-1/2 cups of milk
3 tablespoons ghee or melted butter
1/2 cup sugar
1/4 teaspoon nutmeg powder (substitute with cinnamon powder)
1/2 teaspoon vanilla extract or essence
2 tablespoons raisins
10-12 whole cashew nuts
pinch of salt
2 eggs
1-1/2 cups of milk
3 tablespoons ghee or melted butter
1/2 cup sugar
1/4 teaspoon nutmeg powder (substitute with cinnamon powder)
1/2 teaspoon vanilla extract or essence
2 tablespoons raisins
10-12 whole cashew nuts
pinch of salt
Method:
1. Stack up the bread slices one on top of the other and trim the hard edges – chop up these finely. Tear the rest of the bread roughly and keep aside.
2. In a bowl beat the eggs and add all the other ingredients one by one and mix well. Add the bread to this mixture and gently stir to incorporate.
3. Grease a tin with cover, cake tin or a deep steel bowl of about 5″ diameter with ghee. Pour the bread mixture into it and place a well fitting steel lid over the mouth of the bowl. Alternatively you can cover the bowl with aluminium foil – this is to prevent the steam droplets from falling into the pudding and making it mushy.
4. Place sufficient water in a deep pot with cover or idli/sanna steamer (thondor) and when it comes to a rolling boil place the bowl or tin with the pudding mixture on the shelf inside the steamer or in the pot. Cover the lid and steam on a medium high flame for about 45-50 mins or till the knife inserted comes out clean.
5. Remove from the steamer and carefully remove the lid so that the steam collected on top of it does not fall into the pudding. Allow it to cool and then carefully insert a plain knife around the edges to loosen it up a bit.
6. Cover the bowl with a plate and invert the pudding onto the plate. Cut into desired pieces and serve warm!
1. Stack up the bread slices one on top of the other and trim the hard edges – chop up these finely. Tear the rest of the bread roughly and keep aside.
2. In a bowl beat the eggs and add all the other ingredients one by one and mix well. Add the bread to this mixture and gently stir to incorporate.
3. Grease a tin with cover, cake tin or a deep steel bowl of about 5″ diameter with ghee. Pour the bread mixture into it and place a well fitting steel lid over the mouth of the bowl. Alternatively you can cover the bowl with aluminium foil – this is to prevent the steam droplets from falling into the pudding and making it mushy.
4. Place sufficient water in a deep pot with cover or idli/sanna steamer (thondor) and when it comes to a rolling boil place the bowl or tin with the pudding mixture on the shelf inside the steamer or in the pot. Cover the lid and steam on a medium high flame for about 45-50 mins or till the knife inserted comes out clean.
5. Remove from the steamer and carefully remove the lid so that the steam collected on top of it does not fall into the pudding. Allow it to cool and then carefully insert a plain knife around the edges to loosen it up a bit.
6. Cover the bowl with a plate and invert the pudding onto the plate. Cut into desired pieces and serve warm!
You can serve with vanilla custard (recipe below)
VANILLA CUSTARD
YIELD Makes about 4 cups
INGREDIENTS
YIELD Makes about 4 cups
INGREDIENTS
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
Special equipment: an instant-read thermometer
PREPARATION
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
Special equipment: an instant-read thermometer
PREPARATION
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
Cooks' notes:
• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.
• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.
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