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Bread and butter pudding gets a different taste with cardamom and black pepper

Bread and butter pudding gets a different taste with cardamom and black pepper

Bread and butter pudding is a classic British dish that most people think they know, but adding some culinary spices during the cooking process could give diners a pleasant surprise upon tasting.

Head chef of the Dock Kitchen in Notting Hill Stevie Parle told the Daily Telegraph he likes to add cardamom and black peppercorns to this dessert, with the inspiration coming from the south Indian dish payasam.

Simply mix 500ml of milk with 12 cardamom pods and a teaspoon of black peppercorns in a saucepan then bring to the boil and simmer for ten minutes.

Add 500 ml of double cream and leave to simmer while you cut 500g of sourdough bread into thick slices.

Place the bread in a dish and sieve the milk mixture into a jug, discarding the used cardamom and peppercorns.

Beat together seven egg yolks and 180g caster sugar, then add to the milk mixture, whisking constantly.

Finally, pour the whole thing on top of the bread, dot with butter and cook for 30 to 40 minutes until the pudding is golden and slightly firm.

Cardamom could also be used to liven up a pineapple upside-down cake, as recommended in the Telegraph by baker Rose Prince.

Related Products: Whole Cardamom, Black Peppercorns

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