These treats are transformed by the addition of Baileys in one, and piña colada flavours in the other
These treats are transformed by the addition of Baileys in one, and piña colada flavours in the other
We are sweetening things up this week with two recipes that are easy to prepare in advance and that can be kept in the fridge chilled, or portioned and ready to be reheated in the microwave. In short, these are perfect puddings for hosting guests: minimal time, maximum flavour. The first up is bread and butter pudding, a cost-effective and adaptable dessert that ranks off the charts on the comfort scale. The first written references to this dish date from 1728, but it most likely appeared in different guises for hundreds of years before. A peasant dish, it involved leftover bread and butter soaked in sugar, milk and eggs. Recent versions included dried fruits and spices whereas the medieval interpretation would have been savoury, using bone marrow in place of butter.
This recipe is inspired by my first job cooking at The Chart House in Dingle, Co Kerry. Because of the tiny kitchen, the menu had to be logistically planned to perfection in order to serve the 80 or so guests every night in the height of summer. Between three chefs, one oven, four gas hobs, a fryer and a microwave, we had to produce seven starters, nine main courses and six desserts.
The second dessert strikes a lighter note: a take on the flavours of the piña colada cocktail. The sweetened coconut milk can be made in advance and be set and ready in the fridge. It is topped with the dressed pineapple and pumped up with the tropical trio of lime zest, mint and desiccated coconut, and will bring a ray of sunshine to late August living. All you need is a hammock and a palm tree.
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