Albert's Table

YORKSHIRE RHUBARB

2012-01-31T11:59:00.000-08:00

The days are getting longer, and when the sun shines, the days are lovely and crisp. Spring is just busting to break through. Over the coming weeks the new shoots of the year will start to sprout, and one of the first of the new season crops to appear for the table is Rhubarb. English rhubarb (or to be precise, Yorkshire Rhubarb) has a reputation as being up there with the best in the world, and it has just come into season. The naturally grown crop has a relatively short season, so you will probably see it everywhere, and then it will disappear.

Although you can eat rhubarb raw (as a kid I used to lick the end, and then dunk it into brown sugar) cooking it will really bring out the flavour. Cooked rhubarb is quite soft, and will release a lot of liquid. I like to turn all of this into a very soft jelly, and serve it as an accompaniment to other sweet dishes.

At the restaurant at the moment we are serving the rhubarb with a fresh custard tart- Rhubarb and custard, I don’t really need to say anymore!

RHUBARB & PROSECCO JELLY

Rhubarb 500 g (cut to 2 cm sticks)

Sugar 170 g

Orange zest 1

Orange juice 1

Mix all of the ingredients.

Place in a pan with a lid that fits into the oven.

Cook at 130°C for ~30 mins.

The rhubarb should be just soft- don’t over cook as you will end up with mush.

Allow to cool.

Pass the cooled rhubarb through a fine sieve.

Place the rhubarb chucks in the fridge.

Measure the liquid.

For every 150g of liquid follow the ratios below.

Rhubarb liquid 150 g

Prosecco 40 g

Gelatine 1 leaf (softened in cold water)

Allow the gelatine to dissolve, and then pass through the sieve again over the rhubarb chunks.

Leave overnight to set - this recipe is a very loose set!

NUTMEG & CUSTARD TART

Cream 830 g

Sugar 140 g

Yolks 13

Nutmeg

Boil cream- Do not reduce!!

Mix the sugar and yolks in a bowl.

Pour the hot cream over the yolk mix, gently whisking as you pour.

Continue to mix for 2 ~ 3 minuets, to stop the eggs cooking.

Pass through a sieve.

Skim any froth that may have formed.

Pour into a blind baked sweet pastry case.

Grate fresh nutmeg over the top.

Cook straight away.

Middle shelf of oven

120 deg C ~ 30 mins

The tart should be just set to the wobble.

Allow to cool to room temperature before serving.

Do not refrigerate, and do eat it all on the day, as it does not keep at all well.

CRAB TART

2012-01-24T13:04:00.000-08:00

By far the most popular dish on the menu is the Dorset crab tart. It is a dish that was on my very first menu at Albert’s Table, and has been so popular it has been on virtually every menu since.

I am not keen on ‘signature’ dishes that stay on menus. There is very little fresh produce that stays stunning throughout the year. It seems at odds with me to try to develop one dish that defines a restaurant or a chef, one dish that tastes as good in the middle of winter as it does on a blazing hot summers day. I like to see menus (mine as well as other chefs) evolve and develop from season to season and indeed year to year… and then there is my crab tart!

I never intended for this humble tart to become a signature of mine. In the beginning it got the same treatment as any other dish on the menu, and soon enough got replaced it with something else, no problems there.

The feedback for the next two weeks was very consistent. Consistency, great, every restaurant wants to be consistent right? Wrong! The only feedback I was getting was disappointment that the crab tart had gone! Customers were bringing frinds and family to my restaurant just to taste this tart, I couldn’t believe it.

I had no chioice to put it back on the menu. I have tweaked it, played with it, changed the garnish and tried to evolve it in a host of ways, but nothing seems to be an improvement on the original recipe with the original garnish of rouille dressing, and a fine salad.

I now realise that this simple little tart with its beautiful buttery pastry, and lip smacking crab flavour is content being the way it is. There is no need to complicate things, its impresivness its its simplicity. On a hot day with a chilled glass of Prosecco, or Champagne, or on a miserable misty day with a big glass of Chablis the old crab tart is wonderful as it is (even if I do say so myself.)

Reluctantly, I have a signature dish (even if it is an accidental one.) It is a dish that defines my idea of good food and tastes equally good throughout the year.

A good tart relies on good pastry, and if you are going to spend the time and effort making a nice tart you should definitely make the pastry.

SHORT CRUST PASTRY.

Flour 150 kg

Lard 15g

Butter 80g

Salt 2g

Water ~20g

Begin by dicing the butter and lard into small chunks.

Measure the flour and salt into the bowl of a food mixer.

Add the fats.

Beat on the slowest speed with the K beater.

When the texture of the mix is uniform and resembles breadcrumbs stop the beater.

(If you speed up the mixer you will find that the mix does not incorporate uniformly, and chances are you will end up with clumps of fat in the finished pastry.)

Add the water and beat again until a dough just starts to form.

Remove the mix from the bowl and gently bring together with your hands to form a ball.

Wrap in clingfilm, and refrigerate, preferably overnight.

Roll out the pasty to line an 8” tart case.

Line with greaseproof paper and fill with baking beans.

Rest in the fridge for at least 30 mins.

(Don’t be tempted to put straight into the oven without resting - the pastry will shrink back in the oven and either crack, or come away from the edge of the case.)

Blind bake in a pre-heated oven 160 deg C for 30 mins.

Remove the beans.

Cook for another 5 mins, or until the case is golden brown all over.

CRAB TART FILLING

Picked white crab meat. 300g (per tart)

Yolks 4

Double cream 280 g

Crème fraiche 94 g

Cayenne pinch

Brown crabmeat. 110 g

Malden Salt 4 g

Pepper

Bring the cream to the simmer.

Add to a food processor.

Add all of the other ingredients except the white meat.

Blitz until smooth.

Pass through chinoise.

Fold in the white meat.

Check seasoning.

Pour into the pre baked tart ring.

Cook at 120 deg C until golden brown, and just firm to the wobble.

Allow to cool before serving.

ROUILLE DRESSING

Raw yolks 2

Cooked yolks 2 (from hard boiled egg)

Tomato puree ¼ tsp

Anchovies 8

Saffron ½ tsp

Lemon juice to taste

English mustard 1 tbs

Garlic 1 clove

Tabasco 4 drops

Olive oil 125 g

Veg oil 125 g

Puree all, except the oils.

Add oils in a thin stream as you would if making mayonnaise.

IT'S NEARLY CHRISTMAS!

2011-12-18T04:43:00.000-08:00

Christmas lunch does not need to be a painful experience for whoever is doing the cooking, a little organisation and forward planning is all that is needed.

First off, plan for the size of your oven, and the equipment that you have. Traditional Christmas roast takes up a lot of oven space, so if you do not have a big oven, just simplify things a bit.

Plan what is going to be in the oven, and when. Remember that if you are cooking a whole turkey (or crown) it is going to need to rest, allowing you about 30 mins of oven time to finish other things.
Don't worry about the bird going cold, if you loosely cover it with foil (shiny side down) it will stay hot during this period.

One thing I always do at home is plan what I'm going to cook in each pan, and then mark it- you will be surprised how quickly you run out of pans.

Prepare as much as you can the day before, so that on Christmas day it is just a matter of cooking everything.

Having said all of the above, I'm not even going to try to go through how to cook the perfect Christmas lunch, that is what Delia Smith is for. What I have for you instead is one of my favourite ways to cook the turkey leg.

The reason most people end up with dry turkey is that by the time the legs are cooked, the breast meat is over done. What I like to do is remove the legs and make a Wellington with them. When the turkey crown comes out of the oven, slide in the Wellington, for both elements to be ready at the she time.

I get free range turkeys from a farm in Sevenoaks. It goes without saying that you should use the best produce you can get. Animals that have ran about a bit, and had a natural feed with develop a nice bit of fat that will keep the meat nice and juicy as it cooks

TURKEY LEG WELLINGTON

Small onion 1

Walnuts 100 g

Dried apricot 100 g

Turkey legs 2 ~ 1 kg

Bread crumbs 50 g

All spice/ mixed spice 1 tsp

Lemon zest 1 lemons

Sage 5 leaves

Dark brown sugar 1 tsp

Table salt

Black pepper

Puff pastry.

Start by chopping the onion, and sweat of in some butter.

It is ready when it is soft, but has no colour.

allow to cool in the fridge

Remove the turkey leg from the bone, and mince.

(get the butcher to do this for you)

Roughly chop the walnuts, apricots and sage leaves.

In a large bowl, mix all of the ingredients.

Season liberally.

Fry a little of the mix of as a tester.

Keep doing this until the seasoning is correct.

Wrap the mix, and put in the fridge.

Roll the put in to a rectangle the size of your largest baking sheet.

(We make all of the puff at the restaurant as the result is beautiful, but this is a lot of work. If you by puff make sure you get an "all butter" variety.)

Rest the pastry in the fridge for 30 mins- It is very important to allow any pastry to rest every time you work it. Allowing any shrinkage to take place now will prevent it happening in the oven, and your wellington splitting open.

Roll the turkey mix in to a sausage about 3 cm in diameter the same length as the puff.

Cut the puff about 12 cm wide.

Lay the meat sausage on to the pastry, and roll up.

Brush the pastry all over with egg.

Crimp with a fork to seal the pasty

Put in the fridge until ready to cook.

This can all be done the day before.

Remove the wellington from the fridge, and brush with egg again just before going into the oven.

With all puff pastry work I like to put it on to a pre-heated tray in the oven.

The wellington will take about 30 min at 170 deg C.

CORNISH FISH

2011-12-13T09:54:00.000-08:00

We have been getting such lovely fish in at the restaurant over the last couple of weeks I thought it time I share a couple of dishes with you. Cornwall seems to be the hot spot at the moment, with line court mackerel, gurnard and herring all cooking beautifully.

These fish may not be the most trendy, but when they are super fresh, and cooked with care then they are as good as anything else out there.

Another beauty of these fish is that, unlike a lot of other fish that we are tucking into at the moment, there is no shortage of stocks.

Many British and European waters have been completely over fished in recent times, and not only are the stocks dangerously low (with real concern over the extinction of some species) the price is extremely high as it is becoming harder and harder for fishermen to make a living.

Next time you fancy a bit of fish for your tea, I urge you to pop down to your nearest fish monger and see what is available, forget the supermarket. Speak to the monger, tell him what you like, and I bet you he will have some unexpected, tasty offerings. I had a look in Croydon last week and was really pleased to see that the monger on Surrey street Market, and Ocean Catch were not only very busy, but also had a lot of sustainable fish on sale.

Sustainable fish is not only better for the environment; it won’t make such a whole in your wallet!

I like simple fish dishes, one or two flavours that help bring out the fresh delicate taste of the fish, too much going on and the fish gets a bit lost.

Hear are three current presentations of the fish we are serving at Albert’s Table at the moment

SMOKED MACKEREL

In the restaurant I have a little fishing smoker that gets used all the time. Smoking your own fish is just brilliant, it’s so simple, and imparts such a wonderful aroma to the fish. You can get smokers in fishing shops, garden centres, or on line. Ours was about £25, and although pretty battered now is still going strong.

Freshly smoked mackerel tastes nothing like the vacuumed packed stuff you get in the shops, and that is why I love serving it - people are always surprised at how pleasantly different it tastes to what they were expecting

Once hot we put our fish in the smoker for 30 seconds only, and then allow it to rest for half an hour without opening the lid. The fish will take on all of the flavour without being over cooked.

Smoked mackerels have endless possibilities, but at the moment we are grilling it on one side for a crispy skin, and serving it with a beetroot and mustard cress salad.

PICKLED HERRINGS

The important thing about this recipe is to use very good vinegar. We use Fourum Chardonnay vinegar. The vegetables provide a natural sweetness that produces an almost sweet and sour marinade that cuts through the oily herrings.

Herrings 8 fish

Carrots 250g

Garlic cloves 1

Onion 250g

Olive oil 250 ml

Coriander seed 10g (toast and ground)

Cumin seed 6g “

Bouquet garni

Saffron

Fourum white wine vin 150 ml

Water 260 ml

Slice the top 3 ingredients as thin as possible.

In a heavy bottom pan, heat the olive oil

Add the carrot, garlic, onion, and season with sea salt.

Cook on a moderate heat until the veg just starts to soften, but has not coloured.

Add the spices

Turn in the veg for 2 min's.

Add the liquid.

Bring to the boil.

Simmer until the veg is just cooked.

Pour this over the herring fillets, and cover with cling film

Allow to ‘cook’ for 5 min's.

Serve simply with some fresh leaves.

GURNARD BISQUE.

Gurnard is quite a meaty fish, with a good depth of flavour. Be sure to buy the whole fish (get the monger the take it off the bone) because the bones and head make a wonderful broth. It is the recipe for the broth that I want to share with you.

Gurnard bones from 4 fish

Carrot 50 g

Onion 50 g

Celery 50 g

Brandy 100 ml

Tomatoes 1 x 400g tin

Chilly 1

Saffron

Garlic

Bay

Thyme

Basil stalks

Pre heat oven to 200 deg' C, with a large roasting tray inside.

Remove the gills and the eyes from the head.

Chop the bones up.

Toss the bones and the chopped vegetables in olive oil, and tip onto the hot roasting tray (make sure there is only a single layer)

Roast the bones and vegetables to a golden colour.

Remove from the oven, and tip the contents into a colander.

Deglaze the roasting tray with the brandy

Add the tomatoes, chilli, garlic, bay, saffron and thyme.

Cook out for 5 min's

Transfer everything to a large pan.

Just cover with water

Bring to the boil.

Simmer for 20 min's

Add the parsley stalks, and rest off of the heat for 20 min's

Pass through a fine sieve

Reduce if necessary, and adjust the seasoning.

Using a hand blender, blend in fresh olive oil, and a squeeze of lemon juice, as you are about to serve.

Fry the fillets in a pan to a crisp skin, and finish under the grill. Serve with Dublin bay prawns, boc choi, and potatoes boiled in saffron.

SUNDAY ROAST

2011-11-08T13:42:00.000-08:00

A few people have been asking for different recipes, and most of them consisted of elements of Sunday roast, so I thought I ought to put a few recipes up that I think make up to a perfect Sunday roast.

MEAT

One of the main beauties of a “Roast” is that so many cuts of meat roast wonderfully well, and it is so easy to get it right. Roasting joints of meat nearly always gives tender juicy results - with minimal effort.

Most people have had a go at roast chicken, but next time, try to be a bit more adventurous. Ask your butcher what he has got, read a few recipes, what gets your mouth watering? - that’s what you should be cooking this Sunday.

I love lamb, and roast shoulder of lamb is just unbeatable as far as I’m concerned.

Pre heat oven to 160 Deg C.

In a roasting tray put a few chopped carrots, onion, garlic. Drizzle with some oil.

On a chopping board prick the shoulder all over with a small knife.

Finely cut some fresh rosemary, lemon zest and garlic.

Rub the shoulder with some olive oil and season well.

Now rub in the rosemary, lemon and garlic mix.

Let the meat sit for 10 mins to allow the flavours to penetrate into the meat.

Pop the lamb in the oven, and leave for about 2 hours, or until the meat is easily pulled from the bone.

Remove from the oven.

Cover with some foil, and rest for 20 mins.

Note: During cooking check that the vegetables are moist. If the bottom of the pan is looking a bit dry, add a bit of water.

The juices from the pan will make a lovely gravy.

If you have no idea how to roast a piece of meat, you could do a lot worse that to get a copy of Heston Blumenthal’s family food. A few years ago (before he was quite so famous) he produced this brilliantly simple book. It is inexpensive, and I think describes how to cook meat at home perfectly, and it is far more simple than you may expect from Heston.

ROAST POTATO.

The day before.

Start your spuds in just enough salted cold water to cover. Taste the water, you want to be able to taste the salt.

Bring to the simmer, and cook until they are about to fall apart- and some of them probably will.

Very carefully lift the potato from the water and place onto a tray, and put in the fridge overnight.

In the fridge the soft potatoes will firm up.

When you are ready you can roast the potatoes in the fat of your choice. I try to use the same fat as the meat that I’m cooking; lard with pork or chicken, dripping with beef.

Use plenty of fat, I like it to come at least 1 cm up the spuds

Roast at ~180 deg C and turn every 5 mins until they have a golden crisp all over.

Note: a gas oven will give a much crispier potato than a fan oven.

I find that when the joint comes out of the oven to rest, is the perfect time to crank the oven up and slide the roasties in.

Meat and spuds will then be spot on at the same time.

YORKIES

There is no secret here - Just follow the rules.

Flour 125 g

Eggs 125 g

Milk 250 g

Sea salt 8 g

I always weigh ingredients, you get much more accurate, consistent results.

In the morning put all in a bowl and beat with an electric whisk.

Pass through a sieve into a jug

Cover, and leave on the side until needed.

Pre-heat oven to 210 deg C

40 mins before serving melt some dripping or lard.

Put a teaspoon of fat into each mould, and place your yorkies pans in the oven.

Leave the pans in the oven for 15 mins - They want to be HOT.

Fill each mould ¾ full with the batter, and place on the middle shelf of the oven.

Cook for 10 mins.

Without opening the door, turn the oven down to 180 deg C, and cook for another 8 mins.

Serve immediately.

CRUMBLE

Crumble is just so moreish. It’s a real ‘undo you trousers, and fall asleep on the sofa’ pudding - and what better day to overindulge than Sunday.

Done properly crumble is such a splendid pud, and I think the secret is to only use sharp fruits, Brambly apple, gooseberry, rhubarb etc. The topping is sweet, so you want that tangy contrast from the fruit to keep you going back for more than you should.

Topping

Equal quantities of the following; Flour, soft dark brown sugar, chopped slightly salted butter and ground almonds.

(the brown sugar gives a much deeper flavour than castor sugar, and a little salt in some sweets really lifts the taste)

Using the K beater of a food mixer, on the slowest speed mix all of the ingredients.

Be patient, let the mix come to a bread crumb texture, and then… keep going.

Keep mixing until small lumps start to form, and then stop immediately. When the crumble cooks it will have an almost cookie like texture.

Pre heat oven to 160 Deg C.

Cut your fruit quite chunky, and toss with a little sugar, and a bit of all-spice.

Pack into an oven dish.

Sprinkle over the crumble mix.

Place in the oven, and cook for ~40 mins.

When you cook a crumble like this with raw fruit, the juices from the fruit get soaked up by the topping mix, so the finished article has a wonderful crust on top, and then develops into a fantastically fruity dough as you get down to the fruit.

I like to eat crumble with hot custard, AND ice cream…I know.

A BIT OF GAME?

2011-10-31T07:52:00.000-07:00

I get the impression that, for a lot of people, the idea of game is rotten meat and maggots. Sure there are people that like to really hang their game, but to me game should taste meaty, and no more.

The term game refers to animals hunted for sport, and so by nature, most game spends a lot of its time running, of flying around. Animals that do a lot of exercise (like people) are generally leaner than those that graze, which can result in dry meat when it is cooked. By hanging any meat, natural enzymes break down the muscle tissue that will naturally make it more tender when it is cooked, but this hanging stage creates a strong flavour that a lot of people don’t like- although others will insist upon.

Game is in abundance at the moment. I mentioned the venison last week, but there are a whole host of wild ducks, partridge, pigeon, grouse and pheasant also in the butchers shops.

Game birds can vary tremendously in price, but there is a bird for all budgets. If the grouse or wood cock are too expensive, then try partridge or wood pigeon.

One of the birds that I particularly like is pheasant. It is economical, has a great flavour, and is a good size to roast whole. One bird will happily feed two.

As I mentioned earlier game can cook quite dry if you are not careful, and pheasant is no exception. You do get some quite lazy pheasants though- I’m sure you have seen to ones on the country lanes that won’t move for the oncoming traffic- and they will have a beautiful layer of buttery fat. If you ask your butcher for a nice plump bird, this lovely fat will keep the meat moist as it cooks.

A true marvel of nature is that generally foods that are in season at the same time complement each other very well. If I think about tucking into roast pheasant I would probably want some braised red cabbage and roasted root vegetables, and what do you know, that’s exactly what is in season at the moment

At home I like to cook pheasant whole, with a bit of sausage meat stuffing in the cavity, and a good lashing of bacon over the crown.

Pre heat oven to 160 deg C.

Remove the legs from the bird

Melt a good knob of lard in a roasting dish.

Chop some carrot, onion, mushrooms, and garlic.

Place in the roasting dish, with any giblets that came with the pheasant, and a good lug of red wine

Season the legs with salt and pepper,

Place skin side up onto the vegetables, and put into the oven.

The legs are cooked when they are golden brown, and the bone gives from the meat- just like a chicken leg. ~ 25 minutes

While the legs are cooking, heat a pan, and melt a bit more lard.

(I use lard quite a bit, for meat and vegetables, it has a lovely flavour and gives a fantastic roast)

Brush the meat with the lard, and then season liberally.

Fry the whole crown all over in the lard to a rich golden brown. Baste with a spoon to get in to all of the nooks and crannies.- Take care as it may spit a little at this stage.

Once golden all over, remove the bird from the pan and allow to cool slightly.

Layer the bacon over the breast, and put some stuffing into the cavity.

Once the legs have been cooking for ~ 15 minutes, place the stuffed bird into the oven with them.

Check that the roasting dish is not drying out too much, if it is add some water, or indeed a another lug of wine will not do any harm.

Using a digital probe, take the breast meat to 60 deg C.

Remove from the oven, and rest with some foil over the top until the legs are ready.

Discard the roasted veg, and make a fabulous gravy with the pan juices.

Cote du Rhone is a little spicy and will really compliment the flavours of the pheasant, or if you prefer a slightly lighter, fruity wine why not try a nice Rioja.

COMFORT ME

2011-10-24T11:29:00.000-07:00

Welcome to my first blog

I’m sure like me you have noticed a sudden shift in temperature over the last week. I love this time of year, you have to wrap up warm but it’s still sunny, and the days are long enough to enjoy. When the temperature drops like this it’s time to start thinking comfort; big jumpers, lighting the fire and best of all comfort food.

Comfort food to me is all about the stews and casseroles, cooking everything in one pot and serving it, no ceremony or fuss- maybe a bowl of mashed potato on the side. It’s a great way to be using the cheaper cuts of meat that benefit from the long cooks (and let’s face it, we could all do with saving a few pounds at the moment).

There a loads of brilliant recipes for casserole out there, and slow cooking is such a simple method of cooking I am not going to bore you with another. I will give three tips though that will just give you that extra dimension.

i) Virtually all meat benefits from a good browning in a pan before being stewed. The browning is, in very basic terms, the caramelising of the natural sugars in the meat. The depth of flavour is developed at this stage, and will make a massive difference to your dish. The most important thing is to have only a single layer of meat in the pan at a time at this stage (you can brown the meat in batches). I always say to the chefs in my kitchen, think about when you are cooking sausages. If you pile them all up on top of each other they will not come out golden and delicious. The same is true when you colour your meat for a stew. Talking of sausages, a cooked sausage is also a good guide to the colour of 'browned' meat.

ii) I always throw in a bit of smoked bacon. You don’t need much, but the smoke really helps bring out the ‘meaty’ flavours.

iii) If you have got a pressure cooker, use it. They are perfect for this type of cooking, and once you have got everything on you can just leave it to do its thing. I think pressure cookers are the most underrated bit of kitchen equipment.

My last comments on the matter of casseroles is that venison is bang in season at the moment, and contrary to popular belief is very good value for money. Living in the Surrey/Kent area provides us with lots of sources for local wild venison. I can’t vouch for what you get at the supermarket, but you should be able to find a local butcher that deals in wild venison. Haunch or shoulder are both cheap, and excellent cuts of meat for the old one pot.

The recipe that I want to share today, in this my first blog, is one of the first deserts I learnt to make really well, and definitely falls into the comfort food category, and that is the old classic bread and butter pudding. Made properly this is an absolutely delicious pudding.

BREAD & BUTTER PUDDING serves 8.

Ingredients:

Butter

White Bread 6 slice

Apricot jam

Raisins

Vanilla pod 1

Milk 450 g

Cream 450 g

Egg 2

Yolks 13

Sugar 260 g

Orange Zest 1 Orange

Method:

Pre heat oven to 160 deg C.

Butter the bread, then remove the crust.

Cut each slice of bread into 4 triangles.

Spread the bottom of a suitable oven dish with apricot jam,

Then sprinkle with raisins.

Arrange ½ of the bread neatly over the raisins, to cover the whole of the dish.

Sprinkle some more raisins.

Arrange the rest of the bread.

In a saucepan bring the scraped vanilla, milk, and cream to the boil.

While the liquid is coming to the heat, stir the egg, yolk, sugar, and orange to incorporate.

Pour over the hot cream mixture.

Stir together.

Pour the custard over the bread.

Allow to rest for 15 mins.

Half fill a roasting tray (that will comfortably fit the oven dish) with water, and bring to the simmer.

Place the oven dish in the water, making sure the water does not go over into the bread and butter pudding.

Place both dishes in the oven until the pudding is golden brown, and the mixture just set. Aprox 25 mins, but check after 15.

Remove from the oven and allow to rest for 20 mins before serving. Bread and Butter is best served warm, not hot, in my opinion.

Happy cooking.