WhitePot Bread Pudding - 18th Century Cooking Series S2E10

Foods of the 18th century were often very
regional. Take for instance, this little dish, it's sweet, its buttery, its custardy,
and its bready. Its a bready little dessert. Its also got raisins and dates
in it.

In many places, this might be called a bread pudding, but this regional variation
is famously known as white pot. We found a number of white pot recipes, some
as early as the 16th century and others right on into the 18th century. The term white pot
is a provincial phrase originating from southwest England, specifically the Devon area and it
simply means white pudding. Recipes for white pot change very little over
the years.

They primarily consist of bread, sometimes rice, sugar, eggs, usually cream,
some spice, and sometimes a little bit of fruit. Lets get started. The first thing
we need to do is preheat our oven. Were going to be using the Dutch oven today.

If
youre going to use a Dutch oven you need to get an ember bed ready for that. If youre
using a wood fired oven, that needs to be fired up, but youll need to let it cool
down a little bit to get to the right temperature, and if youre using a regular home oven,
you need to preheat it to 350 degrees. Were using our everted saucepan today.
You could use a pipkin or a boiler or whatever you have available. Were going to begin
by placing a pint of cream in our saucepan.

Now lets place a stick of cinnamon in that,
a pinch of salt here, a little bit of mace, and now lets grind some fresh nutmeg. As soon as this begins to simmer, youre
going to need to remove it from the heat and let it cool down. Now lets take care of
our eggs. We need two whole eggs in this and we need one egg yolk, and now we need two to three tablespoons of sugar.

Now all
we have to do is whisk this together. Now that our cream is simmering, lets go
ahead and take it off and let it cool down. Im going to take some nice white bread
now and Im going to slice it very, very thin and then take off the crust so Im
left with nothing but the crumb. Well need enough crumb to fill up our baking dish.

In this
case Im using one of our tin eating bowls. You could also, if you wanted a larger one,
use one of these milk pans, but you definitely need about twice the amount of ingredients
and you need to increase the baking time. Each one of these slices, Im going to butter
quite liberally on one side. Im going to end up using about a half a cup of butter,
one stick.

While weve got our butter out, its time to butter our pan. The bowl needs
to be buttered liberally or the sugar thats in our white pot will make it very difficult
to release. And now our cream has cooled a bit, we can
take out the cinnamon stick and now were going to add just a little bit of the warm
cream mixture into the eggs while we whisk it just a little bit first to temper the eggs
so that the eggs dont curdle. Once weve got a little bit in, weve got that totally
whisked in; we can start adding the rest little by little.

Now lets get started with our layering.
Were going to start by putting in bread on the bottom of our bowl. We want to put
the butter side down. Were going to put in two pieces here and well cover up the
bottom of the bowl and now lets put a layer of raisins and dates in on top of that. Thats
good.

Were going to do another layer, butter side down of the bread. So we want to make
sure that there are no air gaps so if you need to tear your bread up a little bit to
fill in the gaps do that. Our raisins and dates again. Once weve got our second layer
here, we can start to add some of our custard mixture.

Were going to just pour in enough
that it soaks into these two bottom layers but doesnt come up above the top of that
bread. So that looks pretty good. Lets just do
another layer. Our dish is filled up.

Lets put our custard
mixture in until it fills it right up and soaks in. That looks good. I think well
be able to use just about all of it. That looks good.

Now were going to take our
final pieces of buttered bread and were just going to fill up the top. Were going
to put this in butter side up instead of butter side down and fill that top. Oh yeah, there we go. Were going to tamp
that down just a little bit so that it soaks up from the bottom and now were going to
add some sugar to the top of it.

We probably got another tablespoon here or so. Now thats
ready to bake. Now its time to bake this guy. Were
going to be using this Dutch oven.

Ive got it already preheated some, and were
going to set it on a ring of coals that weve got already set up here. Now lets place
our trivet inside and then we can add our pudding, our white pot in, right up on top,
and we can set our lid on. Im going to put some coals up on top. Again, usually we just need a ring of coals that go around the outside edge here.

Okay, weve got our ring of coals up on
top so Im going to keep watching this and at times Ill have to renew the coals up
on top and maybe even tuck a few more in the bottom. While white pots originated from the Devon
area, they were certainly well known to colonial cooks as well. While they might not have kept
the same name, they kept the same construction. Bread puddings are becoming popular again
today and some chefs have even discovered this interesting variation.

Its starting to smell really good and its
only been about 35 minutes. Lets take a quick look at this. As you can see this is
already well on its way, so were going to take this out. This is done.

Were going to let this cool and then turn
it out onto a plate. If you happen to have a salamander, you can
heat it up very hot, then sprinkle some sugar on top of your white pot and brown it. You
can also do that with a kitchen torch or with a broiler. Just be careful not to burn your
white pot.

A nice finishing touch would be some fresh
cream poured on top or maybe a little sac which is what we call sweet cherry, was very
common in 18th century recipes. Wow, that is excellent. Its buttery, the sweetness
of the sweetmeats and the custard really sets it off. Its delicious.

Youre going to
love this. All the items youve seen here today, the
cooking utensils, the clothing, all these things are available on our website or in
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TrinidadBread Pudding Recipe #1

Hello everybody
today I am going to do bread pudding basically like how my mom makes it at home
in Trinidad the ingredients that we need today need is stale bread sugar, 4 eggs some milk, raisins, butter and some essence. I
have some almond essence that I got at the store. Okay I have my recipe by ingredients in the description
below but I am just eye balling the recipe right
now to show you because I don't like my bread pudding sweet so the recipe will have more
sugar and more raisins and stuff so I am eye balling my ingredients at the moment.
So here we go I have the stale bread I will just chip them into small pieces
like this okay I am almost done shredding the stale bread into small pieces.  No perfect size really.


Next thing I will do is add in everything together to the dry bread and mix in everything together add the sugar add the raisins.  Like I said I think the recipe requires more raisins but to me the sugar and raisins
will have my bread pudding too sweet and I don't like that. Add my milk. .......

If it is a bit too dry you can always add more milk essence.  A small bit of this.  Almond essence is really nice. I am going to add 3 tablespoons butter that should do it.

 That will keep the bread nice and moist what I will do as my container a bit small,
I will start to mix everything together and then I. Will add the eggs.
I use my hands as you notice I get a better feel of it and I know all the ingredients
are blended in together its a bit messy but its quite fun at the same time now I will add the eggs if you are uncomfortable about using your hands you can use a spoon.  It is your choice Like I said with my hands I can feel that everything is blended in together.

And with the eggs, you could combine the eggs together before as you have seen I had my eggs still separate the
yolks was still separate so you could kind of whip everything together and then add to this mixture alright looking good and with the eggs, it will cause the bread pudding to raise and make it look nice and puffy. So that's basically it.  Now I will transfer it to a dish to be baked I already have my oven set at 350 degrees
and this will bake for about lets say 45 to a hour. That's it, that's your mixture right there.

Okay I have transferred my mixture to my baking
dish this is like one of my bread bans actually
I put a piece of foil and sprayed the foil with a bit of Pam spray
so hopefully when the bread pudding is baked I would not have problems to remove it from
here then I transfer the batter to this dish and then I put it in the oven to bake for
about 45 minutes to a hour okay I will be back with the finished product Okay yall this is the final product just took it from the oven
smells good I can't wait to taste it. I will put up another photo after I cut it and everything for presentation so you could
see how it looks on the inside okay my bread pudding I just cut a slice and ready to dig in looking good I am sure its tasting good
try the recipe and let me know what you think and how it taste
leave a comment below thank you thanks for watching.

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Takara Tomy Egg Pudding Maker

S: So what you're saying is this is going to be egg-cellent pudding M: Boooooo S: Boo yourself!!! [WTF music] S: So we're super excited about this egg-cited about this M: Oh no, Simon S: Because you're supposed to put an egg on the inside and then it makes custard out of it somehow. M: Listen, it doesn't make sense It says that you just spin this egg in this egg machine and then it comes out as pudding? S: Look, the box egg changes to pudding. You can't deny the box M: I don't believe -- I'm sorry, I think this is gonna be a flop I do not believe this. M: It's like those little mini puddings in Japan.

M: Did you throw the instructions away? S: But the instructions is you put in egg and spin 2 minutes M: Okay do you want me to show you the intructions S: No, you gotta- It's pretty intuitive, the design. You unscrew it and put an egg in M: Oh, we're gonna have to saran wrap this Yea, so you saran wrap it, you boil it for 30 minutes and then you have pudding 30 minutes is gonna be like the world's most dead hard-boiled egg S: Look you can't argue science! M: This doesn't make any sense! S: This is science! This is life! M: I don't believe you S: So this is gonna be Simon's egg S: Egg drawing over! S: Wait, more detail      M: *laughs* S: Good S: I have right here a little duck You see that? I have a big blue duck. Okay, I'm gonna start. What do you have? M: My egg has me on it and then at the corner it says "Simon sucks!" S: Well I don't think you suck because I love you dearly M: Time to get the pity votes in S: That's right S: So my egg is now locked into position M: Oh, this is so ridiculous S: Awesome! S: Okay so let's pop it in, you gotta- M: There's a hole there S: Yea yea I know I'm trying to put it into the hole M: That's what she said? M: Okay slow down, you're such a chunky man S: Hey, hey, hey, hey stop it S: "You're such a chunky man?" Screw you! M: You're like *imitates Simon* S: I gotta do this for 2 minutes...

Aaand go! S & M: Woahhhhh S: Look at that go! M: It's faster than I thought! It's like- M: Woah S: Okay I gotta do this for 2 minutes M: Turn this sideways, I wanna see what it- [Simon making ugh sounds while turning the pudding making handle thingy] S: You die!! MAKE DA CUSTARD! S: Oh, my forearms are sore from all this- M: I'm gonna do something else M: I am really, really a debbie doubter right now about how this can possibly work S: Okay eggy, let's free you from your confines M: Oh! S: Ugh S: It's fine! S: Let's get the saran wrap M: You have to do M: [In creepy low whisper tone] Devil's toys You can never tear it straight S: This is Satan's toilet paper M: It's just infuriating S: Who invented this? It barely ever works S: What is this?! M: Like, what is that? S: What is this?! M: Even if you have like the little zipper or the puller which it came in, it never works S: It never works S: Here you go. Okay. M: Why are we saran wrapping this egg? S: Because that is instruction number two: saran wrap it M: Why?? S: I don't know Science people tell me, why would I have to saran wrap my egg? Kay get your egg Where's your little stupid loser egg? M: [gasps] M: It's in the witness protection programme! You'll never be able to identify it S: Okay, and... [Counts down] Go! S: Oh your egg is gonna be the crappiest custard out there S: What is this baby sissy custard you're trying to make M: Listen The machine does the work for you That's why it's like quadrupling it out S: You are doing the slowest possible custard You're gonna make mustard, not custard M: That doesn't even mean- S: Fustard! M: That doesn't even make sense S: It's gonna be bastard! M: I understand the concept of "if you do this long enough you can create pudding-textured egg" S: Yeah M: But where does that brown- Like on-top juicy looking- That doesn't make sense! S: The molecules M: Yes? [Bubbling chemical sounds] S: Form and bond something different This is Japanese- M: Like pudding? S: Yes, like pudding M: That doesn't make sense! S: It's on the periodic table of elements It's like "Pu" for "pudding" M: There is- There- It makes no sense S: If you have a lot of pudding it becomes gigapudding! That's how it goes, it's on the box- M: Are there gonna be pudding gnomes that go into our water when we're not looking? S: Start the bear timer! 30 Minutes! S: Alright.

[Funky cooking music] S: Okay! M: I don't know. I am really nervous. S: I'm nervous too! Hurry hurry hurry hurry hurry hurry hurry Wanna eat my egg custard! Mine looks great, yours looks like [insults Martina's egg] M: [Gasps] S: Peelin' this ain't easy M: AHHHH it's so hard S and M: AHHHHHH. M: Mine looks like an egg S: You totally ruined yours S: Wow S: Okay M: Yours is definitely the winning egg S: Yeah I def- Of course [Victory music for Simon's custard egg] S and M: AHHHHHHHH.

M: Ohhh it rolled over the eggshells S: Okay, lets see This just looks like a really hard boiled egg S: Yup. M: So my original concern which was "How would this turn my egg into pudding?" S: Maybe 30 minutes wasn't what they meant to say S: Maybe 30 seconds? M: Maybe you read it wrong? S: This sucks! S: That custard is just scrambled egg M: That's delicious scrambled eggs S: Okay let's try another batch M: Are we gonna? S: Yeah I'm gonna try another batch, I need to get this right! What did we do wrong here? Look at how pretty this shit is! They got all the cream on top and everything! S: I'm gonna boil it for 15 minutes this time I don't wanna wait I want custard now! You will be mine, custard Oh yes. I'm gonna do this until I get it right [Martina singing] [SINGINGGG] M: So Simon finally did the 10 minute version S: You've done the 15 minute version M: Yes and this one I wrapped so tightly in saran wrap S: Okay. Alright M: I don't ever wanna eat another egg again S: I'm done with eggs M: Okay, you're gonna go first S: What the hell???! This is so M: Wait wait wait M: Scoop into it, maybe it's all like wonderful S: Okay, maybe if I scoop into it S: This is still hard boiled as balls Look at this IT SUCKS.

IT SUCKS SO MUCH! IT SUCKS SO MUCH! What the hell?? Do you understand what a custard is? This isn't a custard this sucks! M: Ducky... S: I'm gonna try putting maple syrup on it M: I haven't done mine yet, maybe mine works S: No, yours sucks too! M: Oh. S: This all sucks! S: That guy, that Korean guy You lied! You liar! You lied so bad M: You know what he did? M: I bet he did what we did and then finally boiled a one-minute version S: Maybe M: In order to actually get this working S: This'd better be- Have some redeeming qualities This is egg with maple syrup. It's all this is.

S: But the maple syrup is really nice M: I mean, it's maple syrup And yes, we are Canadian and we do have a maple syrup in the form of a hockey player eh S: Don't judge us M: Okay S: Yeah, just judge us S: I found another egg! I will figure this out! M: Look at how fed up our animals are in the background Like, you've been doing this all day S: I don't care M: And they're like [Imitates Spudgy and Meemers] "Why won't you feed me!?" S: You'll be fed when I figure this out! M: Captain's log Start date- November 2015 My captain, Simon, has lost his mind. I eggpected this to be a very eggciting day, but I didn't think it would be as S: Okay, this is gonna work! M: A disaster S: This is a 5-minute egg S: Okay, here we go M: By the way, hey S: What? M: This is our last egg S: No, I will start bringing the neighbours' over M: There's a knife, there's a knife, just cut it! S: OHHH! IT WORKS! M: This- This is diarrhea, Simon S: Might be diarrhea, but it'll be worth it Okay M: No.. S: Look See, this is a little bit creamy M: Kay stop, stop for a second this is diarrhea, Simon S: Nonono, I'm doing it M: Don't do it S: I'm doing it M: Don't do it, Simon S: This has been cooking for 5 minutes, 5 minutes means no diarrhea M: Diarrhea? S: ... Maybe...

M: Bro do you even lift?? Simon? S: This still sucks! S:  Marti- Okay maybe if I pour my maple syrup in there M: [About-to-vomit sounds] S: Stop. Stop, maple syrup will do it M: I can't S: Okay i gotta pour some syrup in here M: [Still making vomit sounds] S: This will work S: Okay. Maple syrup- M: Ducky don't do it you're gonna get diarrhea S: IT DOESN'T MATTER! IT'S FOR A GOOD CAUSE! IT'S FOR SCIENCE! M: [Still making vomitting sounds] S: It's not custard! S: Okay. I'm done.

I can't do this anymore This is causing me- M: Is it- Can you cover it- S: Way too much M: with something? S: time, I had all the things I wanted to do today, but it's all gone for the stupid custard maker M: It was more, it was cracked up to be S: Oh.. M: This egg-perience S: Guys, I'm so sad right now M: It's okay S: I really wanted custard. I got so excited I thought it was all gonna be gigapudding S and M: I just want gigapudding! [Simon crying and Martina laughing] M: Simon is gonna- S: [Sobbing] M: The neighbour is gonna like "But I heard a woman cry!" M: Okay Simon is S: I just want a pudding M: You're a really egg-cellent actor S: This sucks. M: What do you wanna have tomorrow? Eggs? S: NOTHING!.

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super easy and tasty bread pudding (Malayalam) (with english subtitles)

 Today Let us make a very simple tasty pudding using bread   Let us have a look at the ingredients   This is an egg less pudding     I have taken 10 slices of white bread I have trimmed its edges and made it a coarse powder using a mixer.       Try to avoid the edges of the bread. This will give a better texture and color to the pudding             I have taken 2 cups of lukewarm milk.     We require 25 grams of unsalted butter one teaspoon vanilla essence   half cup of sugar     For this pudding a caramel base is given For this base, we require 4 teaspoon sugar and 2 teaspoon water           If we do not have butter, we can use 3 teaspoon of ghee   First, we can make the caramel base We have to turn the sugar into a light brown shade For this we have to put the sugar in a pan When the sugar begins to melt and turns a brown color, we should add water to loosen it.

This pudding is a steamed one The same pudding can be baked in an oven also     Now the sugar is getting melted to a brown color   Now add water little by little   and mix it well     Ensure that it doesn't get burned up, which will result in a bitter taste                     Now the caramel sauce is ready.   Then pour the caramel sauce in the mould     spread the sauce thoroughly in the bottom of the mould                 Now we can prepare the mix for the pudding add butter to the lukewarm milk   butter will melt in this milk     add sugar according to one's taste             mix it well   add 1 teaspoon of vanilla essence   mix it well     add the milk mix into the bread powder     mix it gently             check the sweetness of the mixture; if necessary, add more sugar     keep the mix aside for 10 minutes This will make the pudding more creamy                       after 10 minutes we can see the mixture is getting thicker     pour this mixture in the mould         this pudding is done in a single mould we can use small moulds for individual serving   cover the mould with it's lid     other wise, cover the mould with aluminium foil         make small holes in the foil with a fork or knife   now we can steam this mixture for this we can use a steamer/ idli cooker/ pressure cooker( without whistle)     or in a pan. I had added water in a pan and kept a small plate in the inside bottom of the pan   This pudding will take 30 to 40 minutes for cooking     ensure enough water in the pan   heat the pan place the mould in the pan, above the plate.   Then close the pan and let it cook     check the level of water periodically add more water in the pan if necessary.

   After 40 minutes the pudding mixture got perfectly cooked             this pudding can be served hot or cold   after getting the pudding in room temperature, it can be refrigerated and serve cold.           Now i am going to demould this pudding   now the tasty bread pudding is ready to serve   please view other videos in my channel also. Thank you all  .

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Smooth and Rich Custard Pudding Recipe (Exquisite Egg Pudding with Caramel Sauce)Cooking with Dog

Hi, Im Francis, the host of this show "Cooking with Dog." Today, we are making a delicious custard pudding thats extra-smooth and rich. First, let's make the caramel sauce. Add 2 teaspoons of water to a pot of sugar. Turn on the burner.

Avoid stirring but occasionally swirl the pot to distribute the sugar. The sugar will gradually dissolve and turn into a clear liquid. When large bubbles form and the syrup around the edges of the pot begins to brown, it will quickly darken so be sure to keep your eyes on it. When the caramel sauce becomes nice and golden brown in color, quickly place the pot onto a baking mat or trivet.

Then, add the hot water in 3 to 4 steps. The hot liquid may splatter so be careful not to burn yourself. Let it sit to cool. Then, put the caramel sauce in a pitcher and keep it in the fridge.

The caramel will thicken as it cools. And now, let's make the egg mixture. Whisk one whole egg and one egg yolk in a bowl. The balloon whisk should always make contact with  the bottom of the bowl to avoid creating unwanted foam.

Now, combine the milk and heavy cream in a pot. Add the sugar. Next, open up the vanilla bean lengthwise with a knife. Then, scrape the inner seeds from the bean using the back of the blade.

Add the seeds and bean to the cream mixture. Alternatively, you can use vanilla extract or if you're in Japan vanilla oil is widely available for cooking. Heat the pot and occasionally stir the cream mixture. When small bubbles begin to form around the edges of the pot, remove.

Add the cream mixture to the beaten egg a little at a time while mixing. Gradually combining the mixture will help avoid cooking the egg. Then, strain the egg mixture into a pitcher. This will help the pudding to have a smooth texture.

Remove the foam on the surface with a spoon. Now, lightly stir the egg mixture and pour it into oven-safe cups or ramekins placed on a baking tray. The mixture should be divided evenly. Remove the foam again.

Then, cover each cup with a piece of aluminum foil. This will help to keep the surface from drying out. Place the baking tray into the preheated oven. Then, pour boiling water into the tray to come halfway up the sides of the cups.

Be sure to use oven-safe cups. Bake at 150C (300F) for about 25 minutes. Gradually baking the pudding in the hot-water bath will give it an extra-smooth texture. After 25 minutes, check the inside of the cups before removing them from the oven.

Gently shake the cup to see if the surface jiggles without breaking. Now, the custard is set. Let it sit to cool at room temperature and then chill the pudding in the fridge for at least 2 hours. Now, the pudding and caramel sauce are fully chilled.

Pour the caramel sauce on top without unmolding and enjoy the scrumptious custard pudding. Compared to our previous custard pudding, increasing the ratio of egg yolk to the egg white and adding the heavy cream give the pudding a smoother texture and richer flavor. This time, Eric from ericsurf6 is tasting this. Francis will bring him the thoroughly chilled pudding in a cooler bag.

Look forward to it, Eric-san. If you use relatively thin oven-safe cups, the baking time may be slightly reduced for best results. Good luck in the kitchen!.

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