In my search for many great recipes in my mom’s black recipe book when she visited in April was a rediscovery of an old favourite of ours, Bread and Butter Pudding made with Madeira cake. At age 42 I am still a sucker for a great Madeira cake and my mom used to bake them the best with a light lemon syrup that will drench the cake and make it soft and very moist. Left over of the cake was then used to bake Bread and Butter Pudding. I have slightly adapted the recipe a little and instead of using leftovers, I have added some flair for a very attractive remake of an old favourite. If you don’t have time to bake your own Madeira cake, then buy the Woolworths one, it is the closest to the one my mom used to make for us. I added a little South African touch with the Rooibos Tea custard – my grandmother used to slow cook rooibos tea leaves in milk on the stove for us in winter with a spoonful of honey added to it. My mom used raisins, I decided to replace the raisins with cranberries and for an extra South African flavour I added moskonfyt (grape must jam). Make the Madeira cake early in the week to allow it to become a little older or if you buy it, buy it at least three days before you actually going to make the pudding.
For the Madeira Cake:
- 350g Unsalted Butter, soft and at room temperature
- 350g Caster Sugar
- 350g Self Raising Flour
- 175g Plain Flour
- 6 Large Eggs, at room temperature
For the syrup:
- 125ml water
- zest of one lemon
- 80ml sugar
- Pre-heat the oven to 160°C. Grease and line the cake tin (pan) with baking parchment. Place a bowl of hot water on the bottom between the element of your stove.
- Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
- Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
- Sift the remaining flour into the creamed mixture and fold in carefully with a spatula.
- Transfer to the lined bakeware and bake. I baked mine with the thermofan off. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean.
- While the cake bake, make the syrup by combining all the ingredients for the syrup in a stock pot, bring to the boil and reduce by 30%.
- When the cake comes out of the oven, pour the hot syrup slowly of the cake. Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.
- This recipe makes one 20cm long cake, you’ll need two for 6-8 puddings.
For the Pudding:
- Two 20cm Madeira cake
- 100g Demerara Sugar
- 150g Soft unsalted butter
- 150g Soft Cranberries
- 180ml Moskonfyt
For the Custard:
- 300ml Full Cream Milk
- 125ml Cream
- 20ml Rooibos Tea leaves (not the bags)
- 80ml Moskonfyt
- 3 Jumbo Eggs
- Start by making the milk tea, put the milk, rooibos tea leaves in a sauce pan and simmer for about 10 minutes on a very low heat to allow the tea to steep. If you use bags, remove the leaves from the bags. Once steeped, strain and add the moskonfyt and stir until resolved, then add the cold cream and stir well, allow to cool slighty while you prepare the rest of the pudding.
- Pre-heat your oven to 180°C.
- Slice the Madeira cake length wise in 1cm thick slices and using a cookie press the size of your ramekins, press two rounds for each ramekin. Butter each round well on both sides.
- Butter each ramekin well, put a teaspoon of Demerara sugar in each and roll around until the sides are covered. Safe the excess sugar for later.
- Start by placing one madeira round in each ramekin, then divide the cranberries between your ramekins.
- Drizzle each round with 30ml Moskonfyt.
- Place the second round on top of the cranberries and moskonfyt and press down a little.
- Your milk mixture should be cooled down by now, whisk the 3 eggs in and pour about 80-100ml of the custard into each ramekin, depending on your ramekin size.
- Sprinkle the remaining Demerara sugar on top and bake in the oven for about 40-45minutes until golden brown and the custard is set.
- Serve hot out of the oven with clotted cream or a good vanilla ice cream.
You can also make them well in advanced and just reheat them about 20 minutes before serving them in the oven at 140°C. Enjoy and this recipe makes enough for 6 large ramekin or 8 medium sized ramekins.