Those of you who have been reading this blog for a while will remember my earlier post about
cooking in the caravan, which can be summed up by the simple phrase - don't bother! I still tend to adhere to that when it comes to main courses however I have been experimenting with baking puddings in the caravan, partly because I have a lot of frozen fruit from my garden stored in my freezer. I started with fruit crumbles - making the crumble topping in advance of caravan trips and storing it in the fridge or freezer. I have also had a lot of success with ready-rolled pastry which can be filled with fruit, which has defrosted en route to the site, and baked in the oven. Easy peasy.
Then I saw a recipe for posh bread and butter pudding in Saga Magazine using brioche instead of bread so I decided to try a variation of it on my latest weekend away. I keep a collection of aluminium containers from ready meals in the caravan as they make handy casserole dishes.
I buttered one, placed two layers of brioche slices spread with lemon curd and blackcurrant jam in it and filled with a mixture of 1/4 pint milk and 1/4 pint cream with 2 beaten eggs and some caster sugar. Baked in the oven until set, the result was delicious, especially served with strawberries and cream!
