The humble bread and butter pudding dates back to the 11th century – and through the decades, it has witnessed several makeovers before landing on the dessert menu of every upscale British restaurant.
Initially, it was a frugal dish meant for rainy days, when you had little more than bread and butter in the larder. Since then, however, it has become synonymous with rich comfort food – and with the addition of chocolate, a decadent finish to a premium meal.
Let’s explore the next step in the journey – bread and butter pudding, topped off with marmalade and whiskey. Comprising four ingredients you can probably get straight from the pantry, this is a guilty pleasure you can make at short notice and serve at an impromptu dinner party with pride.
While the recipe (for 6 to 8 people) works well with most popular brews, we recommend The Famous Grouse – a unique Scotch whisky which gains a distinctive sweetness from being aged in sherry casks.
For the topping, you'll need…
If you want whiskey in your topping, you must…
A full-bodied blend, The Famous Grouse combines an oaky aroma (with a hint of citrus recalling marmalade) and a mature fruitiness on the tongue. The wholesome flavor profile is an ideal pairing for the creamy custard – with the crunch of toasty bread gracefully cutting through.
The Journalist dates back to the early 20th century.
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