Hinglish Cafe has now revamped into a cafe beach bar from an old colonial cafe. The decor of the place has changed and it now looks quite fresh with blue chairs and pretty seat covers with wine bottles on them. Recently they organised a lunch along with a dessert making session with Chef Suraj Bir Singh. Chef patiently taught us two desserts which we can easily make in out kitchen too. It was an interesting session as I got a chance to make one of the desserts.
The chef taught us Bread and butter pudding and Choco Eruption. Both were served with ice cream and were delectable as they had cinnamon flavour which is my favourite. For all those you couldn’t attend the session here is the recipe of Bread and Butter pudding
Ingredients
- 12 eggs
- 2 cups milk
- 300ml pure cream
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 9 thick slices white bread, crusts removed
- 60g butter, preferable unsalted and softened
- 100 gms sultanas/raisins
- 2 tablespoons demerara sugar/breakfast sugar
- 6 beautiful oven-proof jars or small glasses to set the pudding
For garnishing:
- 100 gms Apricot Jam for glazing
- 6 scoops of vanilla ice cream (optional)
Method
- Boil the milk. Now Whisk eggs, milk, cream, caster sugar, vanilla and cinnamon in a bowl.
- Butter the bread on both sides. Cut each piece into 4 (diagonally). Soak the bread in the mixture and remove
- Pour 2 tablespoons of egg mixture in the jar, add a layer of bread, add sultanas, sprinkle sugar; repeat twice more such that you have three beautiful layers distinctly visible through the transparent glass
- Preheat oven to 180°C. Add the glasses thereafter and give 20-30 minutes to bake and set. Watch till it acquires a golden hue
- Microwave apricot jam for 40 seconds, and apply on top for a thin glaze
- Serve hot topped with ice cream or you could serve cold
