Artist’s Palate: Manolo Blahnik’s bread and butter pudding
Manolo Blahnik is perhaps the high-kickingest shoemaker of our time. So it’s fitting he’s being feted in an upcoming film, the most hotly anticipated fashion documentary since Dior and I. It promises an intimate portrait of the designer, including the tale of how, growing up in the Canary Islands, Blahnik used sweet wrappers to craft shoes for the lizards in his garden. His contribution to our artist recipe series, a bread and butter pudding, comes with an expectedly elegant twist. It’s made from two-dayold brioche and layered with raisins soaked in either rum or marsala wine.
8 slices of 2 day old, brioche
400ml double cream
100g salted butter
50g caster sugar
20g golden raisons
1 teaspoon pure vanila pod
3/4 tablespoons of Rum or Masala wine
Soak the raisons in a small amount of rum or masala for 20 minutes.
Grease your baking dish with a small amount of the butter.
Spread the softened butter on the sliced brioche and then cut into triangles.
Sprinkle half the raisons in the base of the dish.
Layer the buttered sliced brioche into the dish.
Sprinkle the remaining raisons and the Rum or Masala over the top.
In a small bowl beat until frothy the eggs and sugar together with the vanilla, fold in the cream and whisk carefully until smooth.
Pour the cream/egg/sugar mixture over the layers of brioche and leave to soak for 45 to 60 minutes.
Grate some nutmeg and sprinkle a teaspoon of caster sugar on the top and bake in the oven at 180 degrees for 30 minutes or until the top is golden.
As originally featured in the September 2017 issue of Wallpaper* (W*222)