Bread pudding with gooseberry-cherry compote
easy
40 mins
40 mins
Ingredients
- 300 g green, not too ripe gooseberries
- 250 g Morello cherries
- 125-150 g Sugar
- 1/2 Vanilla pod
- 1 clustered Tsp
- 7-10 Tbsp Cornstarch
- 30 g Raisins
- 200 g Boxed white bread (or toast bread)
- 200 ml Milk
- 60 g Butter or margarine
- 60 g Sugar
- 2 Eggs (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 pinch Salt
- 30 g ground hazelnuts
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Mint or balm
Directions
- 1
Wash, drain and clean the gooseberries. Wash and stone the cherries. Put the gooseberries, cherries, sugar, vanilla pod and 250 millilitres of water into the microwave oven. Cover and steam at 600 watts for five minutes. Remove fruit from the brew with a skimmer. Mix cornflour with a little water and stir into the fruit stock.
- 2
Heat again for another two minutes. Add the fruit to the juice and let it cool down. For the bread pudding, wash and drain the raisins. Cut white bread into cubes and pour the milk over them. Cream fat, sugar and eggs. Stir in lemon zest, salt and hazelnuts. Finally fold in white bread and raisins. Grease a microwaveable pudding mould (about one litre capacity) and sprinkle with breadcrumbs. Pour in bread pudding and cook covered with microwave foil at 600 watts for seven minutes. Let it rest in the mould for three minutes. Turn out onto a large plate and spread some compote around it.
- 3
Stir in lemon zest, salt and hazelnuts. Finally fold in white bread and raisins. Grease a microwaveable pudding mould (about one litre capacity) and sprinkle with breadcrumbs. Pour in bread pudding and cook covered with microwave foil at 600 watts for seven minutes. Let it rest in the mould for three minutes. Turn out onto a large plate and spread some compote around it. Serve garnished with mint or balm. Serve the rest of the compote separately.
- 4
Preparation time approx. 40-45 minutes
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