Sunday, 19 February 2017

Munich Pudding

Every so often I come across a historic recipe that sounds barmy but just can't be ignored. I really want to know what it tastes like. This is definitely one of those ‘can't pass it by’ sort of recipes. Essentially it's a variation on a bread and butter pudding but the twist is that it was meant to be cooked in a paper bag.

The original recipe is from Nicolas Soyer's ‘Paper-Bag Cookery’ first published in 1911 and is described as ‘Pudding à la Munich’. This book has been the subject of a fair amount of (mostly academic) ridicule over the years but I think that's unfair. Nicolas Soyer was the grandson of the renowned chef Alexis Soyer but he has a claim in his own right to be the original ‘modern’ celebrity chef. He was probably the first to understand the power of marketing and branded goods. If you wanted to make some of the recipes in ‘Paper-Bag Cookery’ then you really needed to get hold of some of Soyer's own paper bags which came with his signature printed on the outside (I don't think even Jamie's tried that yet). As I understand it these bags were made of some sort of strong greaseproof paper and, in effect, Mr Soyer was promoting a form of en papillote cooking years before it became fashionable. Paper bag or not, I haven't come across Pudding à la Munich anywhere else. And, in fact, I couldn't bring myself to try cooking this in a bag (sorry Mr Soyer).

Admittedly some historic recipes taste very odd when you make them but this was far better than I'd feared. In fact, it left me wanting more. I also admit that I haven't quite stuck to the original recipe. I've added maple syrup to the golden syrup of the original, for instance, and I used quite a dense sourdough to add some very welcome texture.
Munich Pudding
I've not given very precise measurements in this recipe - it's really not that kind of dish - so just add more or less of the ingredients as you fancy (within reason). It's a very easy pudding to put together, especially if you decide to use ready-made custard and should provide plenty for 2 people. A ceramic pie dish (an oval dish 16cm x 11cm with a depth of 6cm) seemed to work well for me but an enamel dish will be fine too. 

10 - 12 thinnish slices of baguette, slightly stale is fine and I think that sourdough is best
Unsalted butter
A handful of mixed sultanas and raisins, roughly chopped
Golden syrup
Maple syrup
Either milk, vanilla, sugar and an egg yolk to make a custard or around 250 ml of ready-made custard if you’re pressed for time (and who isn’t?)
1 egg white
60 g icing sugar

Butter your chosen dish. Lightly toast the slices of baguette and spread them quite thickly with butter. Drizzle the bottom of the dish with golden and maple syrups and sprinkle on some of the sultanas and raisins. Cover with a single layer of the buttered toast. Cut or tear the toast to give a reasonably even covering. Drizzle the toast with more golden and maple syrups and sprinkle on some more of the sultanas and raisins. Repeat the toast, syrups and fruit layer and, hopefully you'll be somewhere near the top of the dish (although, don't worry if you're not – this is a relaxed sort of dessert).

You now need around 250 ml of fairly thin custard. So separate the egg and use the yolk to make a simple custard. Well that's easy to say, but in my view it's a bit of a pain to make a custard with just one egg yolk and I should know because I did. So I'd recommend either making a larger amount and using any leftover custard elsewhere or buying a ready-made custard from your local supermarket. If you decide to make your own and don't have your own preferred method then Delia's can't really be bettered. If you use  ready-made custard then you might want to add a little milk if the custard is particularly thick. Mr Soyer doesn't specify adding vanilla to the custard but I really think that plenty of vanilla in this dish is close to essential. However you produced your custard, pour it into the dish until the bread and fruit is just covered.

Preheat the oven to 160ºC and make a meringue mix with the egg white and icing sugar. (Yes, it's also a bit of a pain making meringue with a single egg white but even that small amount is probably going to be more than you'll need). Whisk the egg white to the firm peak stage and then gradually whisk in the sugar until the mix is glossy. Spread a layer of the meringue over the pudding. I think a thin layer of meringue is best because the pudding is already as sweet as a sweet thing.

Bake for 25 - 30 minutes or until the meringue has a light brown crust and the pudding is nicely heated through. Serve straightaway or, if you're odd like me, cool and chill in the fridge before serving cold. I think most people will prefer it hot (or at least warm) but try any leftovers cold - you might be as odd as I am.