I LOVE CHRISTMAS!

We pretty much did 5 party nights in a row, starting on the 23rd with the wonderful relaxed evening hosted by the Lees,  a great traditional we have enjoyed most years for the past 7 years or so. I took a Panettone Bread and Butter pudding, which I repeated on Christmas Day, luckily to a different crowd and Alan was sworn not to  let on! This recipe, like the best of them, has evolved over the years.  I had cut the starting point out of the London Sunday Times a long while ago.  The column was written by Elizabeth David and she said she had adapted the recipe from Anton Mosiman, now brought to you with my  updates.............

I am not a big fan of Panettone but had received one as a gift and was wondering what to do with it and the best, in my humble opinion, bread and butter pudding was born!  Use the recipe link above but substitute the rolls for panettone; once you have poured the custard around the bread leave it to soak for about half an hour (this was Ms David's suggestion and I'm sticking with it) before cooking. I have never done the pressing down part after 30 mins either, this is a very forgiving recipe, don't fuss over it, it is always delicious! Serve with a rum butter sauce:

Combine in a small saucepan, on medium heat:

• Half stick of butter (2ozs)
• quarter cup of brown sugar (any sugar is fine!)
• half cup of heavy or whipping cream

when butter has melted remove from heat and add

• 4 TBSPS dark rum.  

Reheat gently before serving.
This pudding is best served warm, or at least room temperature, not cold. I would not recommend heating in the microwave as you will overcook the custard.  I usually put back into  a warm oven for about 20 mins before serving.

MY FRIENDS ARE TURNING 50!

How did that happen?! We had a joint celebration last night for Julia, John and David, none of their birthdays are imminent, David's visit from the UK drove the date.  The boys got to choose dessert, apple crumble with custard for Bammy and Eton Mess for Jonesy.  Have made crumble tons of times over the years, from a well worn recipe in Delia's first book,  in fact, my whole book got so worn I am on my second edition of it! The recipe has evolved over the years, and as I described it when discussing this meal, has become almost muesli-like, which I didn't think John would go for, but Julia demanded that I at least add almonds!  Went straight to Delia on line for these 2 very English desserts, as I have discovered she is good at updating recipes. Came across Apple and Almond crumble,  perfect! Changed it a bit, inevitably, used 1.5 lbs granny smiths as we cannot get bramleys in the US, and used 8ozs of blackberries.  Also, used the cinnamon in the apple mix but left it out of the crumble, I like cinnamon but not when it overpowers.  I thought it was pretty perfect, first time I had started with whole almonds, and they provided excellent amount of crunch.
Next to the Eton Mess.  I was so happy to have this requested, I have looked at this recipe many times, thought it looked yummy and easy, and it was.  Not much to add except to say I would have preferred there to be more strawberries and I would save a few to garnish with once you have mixed everything together, so add at least another 4 ozs.   David, who is the expert was very complimentary, don't know if he was just being gracious but I'll take it!

Update a week later:  I made this again, luckily I was cooking for a different group and was keen to try to get this right, so I did pretty much double the amount of strawberries and I much preferred it. Used the same amount for the puree and used the extra for the ones that you chop and mix with the cream etc.  I also saved a few to garnish the top and was in general very happy with the result, and was happy to accept the compliments of my fellow diners!