Chocolate rum raisin bread pudding with spiced rum sauce
Bread
Ten years ago, my family moved to the southeastern English countryside. We bought a feng-shui challenged barn renovation on a long country lane with distant views to the Isle of Wight. Our nearest neighbors, Siobhan and Craig, lived half a mile away. Goodness knows what we were thinking when we bought the place. It would have been an extremely isolating experience save for our nearest neighbors who took us under their wing. We became good friends over many meals which we took turns preparing on our AGAs. (No provincial UK home is complete without an AGA.) One of the first meals Siobhan made for us ended with a chocolate bread pudding. Never a fan, I was dubious at first, but with one bite I was hooked. Crunchy on top, squidgy in the middle and blanketed with double cream, this was dense, rich and nothing like what I expected. Since then I have dabbled with iterations of Siobhan's dessert, taking further inspiration from Delia Smith (Britain's Ina Garten) and tweaking with raisins, rum and cinnamon to suit my taste.
Share:
0
87
0
Comments