SAFFRON BUN BREAD AND BUTTER PUDDING
It’s St Piran’s day on Thursday! This means I get to spend the day generally being smug about coming from the best place on the planet (yes, I have checked that.) It also means that I get to have a pasty for my dinner (https://coriandercooks.com/2013/07/08/pasties/) and, if there’s room, some of this for pudding. This is a pretty classic bread and butter pudding but the saffron adds a very subtle flavour to it and makes a nice change to the usual vanilla and nutmeg combination.
I got quite excited recently when I learnt that there’s a place in the Chesapeake bay where the residents speak with a Cornish accent due to their Cornish heritage. Having found a clip on YouTube I don’t think they really sound particularly Cornish but they do have a St Piran’s cross on their town flag! I’d still quite like to visit it to find out if they have pasties though (unless they put carrots in them, which would be an abomination.)
Whilst I was bouncing around Google learning things about Tangier Island I also learnt that there are quite a few well-known Americans with Cornish heritage including Mark Twain, whose family were from Looe, which isn’t far from where I grew up!
So Gool Peran Lowen everyone!
If you live in the UK then you can probably just go and buy a saffron loaf but if you can’t get a ready-made one then use my recipe for saffron buns and just bake them into a loaf. Here it is.. https://coriandercooks.com/2013/11/15/cornish-saffron-buns/ How convenient is that?
1 saffron loaf
30g ish butter
1 tbsp dark rum
pinch of saffron
Warm the rum a little and steep the saffron strands in it for five minutes or so.
Grease your baking dish and preheat the oven to 190°c.
Slice the saffron loaf into thick slices and butter them on one side. Lay the slices into the dish so that they overlap, butter side up.
Whisk together the eggs and the sugar and then add in the milk, cream and the rum/saffron infusion. Pour this over the prepared slices of loaf and then let it sit for about five minutes to absorb the liquid a little. Sprinkle the top with sugar and bake it for 35 mins. The top should be golden and crusty once it’s done and the custard should be largely set. Serve warm with clotted cream (naturally.)