My stomach a tad unhappy with something, made for a slowish jog to East Head. Managed the burger much more easily!
On the easel, the ‘Colourful Story of Leaves’, a large 1,2×1,2 m canvas of the oak tree avenue at La Motte, in their spectacular autumn leaves. A cascade of gold, yellow and orange against blue skies. The crunch of leaves under my feet as I walked through Central Park a vivid reminder as I do an under-painting in blues and grays, with a smidgen of yellow and green left on the pallet.
‘Brothers’ heading to its new home
A sunshine prison on Hugh and Clare’s patio that eased limbs frozen from being in the studio. One of those spots that could, with easy company and good music, become a wine consumption disaster.
A piece of glass slashed the front wheel of my bicycle, making for a slightly nervy cycle through some of the burnt sections of the town. We cycled through Belvedere with little sign of the flames that forced the residents to evacuate. The gardens are looking a tad sad with the drought taking its toll. My body struggling to keep turning the gears over up the hills.
Wind howling, with little of the promised rain. A splendid opportunity for Terry’s oxtail served with filled peppers and squash. The J9 cellar unearthed a 2007 Crozes-Hermitage. Definitely moreish. Fortunately the Black Rock was a worthy successor. Bread and Butter pudding, Liam Tomlin style, with the fire warding off the chilly night.
Liam Tomlin’s Chocolate Bread & Butter Pudding
50g Unsalted butter
1 Vanilla pod
8 Free-range eggs
175g Caster sugar
50g Dark chocolate broken into small pieces and chocolate
25 g Apricot jam
15g Toasted, sliced almonds
Cut croissants in 5cm thick slices and spread with butter. Split the vanilla pod and place in a saucepan with the cream and milk, slowly bring to the boil. While it is heating, whisk together the egg yolks and caster sugar in a bowl. Allow the cream mix to cool a little, and then strain it onto the egg yolk stirring all the time.
Arrange the sliced croissant in individual ramekins, sprinkling the raisins and chocolate between the layers leaving the top clear. Pour the warm custard over, lightly pressing the croissants to help it soak in. Leave the puddings to stand for 15 minutes before cooking.
Pre-heated the oven to 160°c. Place the ramekins into a roasting pan and place in the oven. Pour hot water into the roasting pan to come three-quarters the way up the side of the ramekins to create a bain-marie. Cook the bread and butter puddings for 25-30 minutes until the custard reaches setting point. If it appears too runny, return to the oven for a further 5 minutes before checking again. Carefully remove the bain-marie from the oven and allow the puddings to cool slightly in the bain marie.
Warm the apricot jam with a little water to thin it out slightly. Brush the apricot jam over the surface of the puddings and sprinkle the toasted almonds over the top.