Whether or not you name the north-east delicacy a buttery or a rowie, this dessert is sure to go down a deal with along with your family…
Whenever you consider butteries or rowies, you most likely envision them heat and lathered in butter.
Nevertheless, one north-east chef has turned the native delicacy right into a delicious dessert together with his tackle bread and butter pudding.
Alan Clark, head chef of Aberdeen’s Maryculter House, is the mastermind behind the rowie bread and butter pudding,
Alan, who’s initially from Forres, has created culinary masterpieces at a number of the most prestigious eating places in Scotland. He’s obsessed with utilizing seasonal elements and locally-sourced artisan produce.
“I can’t stress sufficient how vital it’s to make use of the highest quality produce that’s obtainable at totally different occasions of the yr,” stated Alan.
“At Maryculter Home all of our fish is landed in Peterhead and delivered as much as six days every week; we supply our meat from Charles McHardy Butcher in Stonehaven, whereas our fruit and veg suppliers are based mostly in Montrose, within the coronary heart of Angus – a area famend for rising the freshest, most flavoursome produce.”
If you wish to do this dessert out for your self, you’ll be able to observe Alan’s recipe under..
Rowie bread and butter pudding
- 1 pint of double cream
- 1 pint of semi-skimmed milk
- 10ml vanilla essence
- 240g egg yolks
- 200g caster sugar
- 8 giant rowies
- 225g Castleton Farm strawberry jam
- Pre-heat the oven to 160°C or gasoline mark 3.
- Line a loaf tin with greaseproof paper, prepared for baking later.
- Add the cream, vanilla essence and milk to a pan, carry to the boil, then simmer gently.
- Whisk collectively the egg yolks and sugar till the combination is mild and thick.
- Pour the milk/cream liquid over the yolks slowly and whisk collectively till they’re absolutely integrated.
- Add the liquid elements again to the pan and produce again to a boil slowly, whisking constantly. Take away from warmth for later.
- Unfold the jam everywhere in the butteries, and press them into the loaf tin. Pour over 500ml of the custard combine.
- Bake within the oven for 20 minutes. Take away from the oven and permit to chill barely.
- Take away from the tin and lower into parts, earlier than pouring over the custard. Serve with whipped cream or clotted cream ice cream.