The secret to this boozy bread and butter pudding is all about getting soaked. No, not in the getting drunk sort of way!
You need to soak the currants for a few hours or even overnight in the alcohol. Melt the butter in the microwave for a few seconds before spreading it on the bread with a pastry brush so that it soaks in. Allow the bread to soak up the custard liquid for half an hour before putting the dish in the oven – ‘soaked’ in a bain-marie.
I like using slices from a stale Warbies Toastie loaf. If you want to be fancy you can substitute the bread for panettone, brioche, challah, hot cross buns if it’s Easter time or stollen if it’s Christmas.
The results were a delicious, warming, comforting pudding – perfect for the chilly autumn and winter months.
- 9 Scotch bonnet peppers
- 4 cloves garlic (I used one mini bulb of Italian Malvi Cervati garlic that comes in a woven basket from Lidl)
- 60ml / 2 fl oz / ¼ cup distilled malt vinegar
- 1tsp mustard powder
- 1tsp salt
- Remove only the stalks from the peppers
- Put all the ingredients into a mini food processor and pulse for about 10 seconds
- Decant into small, sterilised glass jars
- That's it!