Bread and butter pudding with prune and armagnac ice cream

Bread and butter: prunes and armagnac

Prune and armagnac ice cream gives a deliciously French twist to that most traditional of British desserts, bread and butter pudding. This is one European union that could be put before voters and get a resounding ‘yes’. 

Our Korean guests also gave it the thumbs up when it served it at the weekend. We like to make an effort on a Sunday and had spent much of the afternoon preparing food for dinner that evening.

Bread and butter pudding is real seasonal comfort food. As the weather turns cooler, this traditional dish is perfect fare. Originally peasant food, it makes great use of leftover, stale bread. The French have something very similar, known as pain perdu.

“The result is a posh rum and raisin ice cream – though Wall’s looks unlikely to launch a soft-scoop version any time soon”

What lifts the dessert out of the ordinary is the luxurious ice cream. We came up with the idea for it after making a prune and armagnac parfait recently.

In fairness, we weren’t the first to think of it. In fact, Damon followed a Delia Smith recipe.

The result could be described as a posh rum and raisin ice cream – though Wall’s looks unlikely to launch a soft-scoop version any time soon.

This entry was published on Friday, 7 November 2014 at 07:04. It’s filed under Food and wine and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

4 thoughts on “Bread and butter: prunes and armagnac

  1. Wow – that sounds excellent Graham. Thanks so much for sharing – I’m going to try it out over the weekend.

    Like

  2. Pingback: Don’t give up: prune and armagnac soufflé | A year in Périgord

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