Naan & Butter Pudding with Rhubarb & Ginger Compote

I've never really liked traditional bread and butter pudding... to be honest the concept has never really appealed to me. I have always felt it is one of those stodgy puddings that has gone out of vogue for a reason. I could be wrong, but that was my impression until I came across this bread and butter pudding with an Indian twist. Here the bread is replaced with naan. I picked up an extra plain naan from our favourite Indian restaurant a couple of days ago, and it waited patiently in the fridge to be transformed into a cosy, comforting dessert.

I came across this recipe while watching an episode of Poh's Kitchen last month. You remember Poh, don't you? She was the runner up on Season 1 of the Australian Masterchef series, the girl with the infectious laugh and big smile :) At any rate, in each episode, she is joined by a guest chef. On this occasion, it was Ragini Dey from South Australian restaurant 'Dhaba'.

I have adjusted this recipe for the use of a medium size naan (about the size of a normal dinner plate). This makes 2 generous size puddings using 1 cup (250ml) capacity ramekins.

Naan & Butter Pudding
1 medium Plain Naan

3 free range eggs
1½ cups milk
½ cup sugar
½ vanilla bean (or ½ tsp vanilla bean paste)
50g butter
Icing sugar for dusting

Rhubarb & Ginger Compote
2 cups cleaned diced rhubarb
½ cup sugar
1 tsp finely chopped ginger
¼ cup water

Heat the milk with the vanilla bean (open out and scrape seeds - use both the bean and the seeds). Separately beat the eggs with sugar till well mixed. Add the butter to the hot milk and let it melt. Cut the Naan into four pieces and place in individual dishes. Strain the milk gradually into the eggs beating vigorously. Top the Naan with milk and egg mixture and let it stand for about 40 minutes.

Meanwhile, start on the compote. Add all ingredients together and cook gently until the rhubarb is soft and a thick syrupy chutney is obtained. Serve hot or at room temperature.

Bake the puddings in a moderate oven (180°C) till set and golden brown on top (mine took about 30 minutes). Dust with icing sugar and serve with Rhubarb and Ginger compote. Leftover compote can be stored in the fridge for up to 2 weeks.

With Spring now upon us in the southern hemisphere, the warming, comforting foods of colder weather are slowly on their way out, soon to be replaced with fresh, summery food. Although I love the flavours and foods associated with warmer weather, I think I'm going to miss dishes like this one. Oh well, there's still a bit of time to squeeze a few more soups, casseroles, bakes and puddings out of the cool weather!

What about you? Are you going to miss wintery food?

Ladybird x

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