I think last night - with reference to the subject of the previous post - that I actually composed a dish, rather than conducted another person's recipe/score. Certainly I had no written source to work from, nor experience of eating a similar dish.
With some white and rather pappy hot dog buns to use up to make room in the freezer I decided to make a bread and butter pudding, but had none of the dried fruits or peels that would usually go in one. What I did have was plenty of walnuts, so I went with them.
Butter was mashed up with the walnut oil normally reserved for salad dressings, and two tbsps of Tia Maria (one of those things that seem to turn up in the drinks cabinet with nobody aware whence they came) to make it a coffee and walnut version. Walnuts broken into small nibs were put between the two layers of buttered bread, some of the liqueur poured on the upper layer of bread, a Tia Maria rich custard mix poured over the lot, and the top sprinkled with sugar and a bit more cinnamon. Cooked at 180C for 45 minutes it came out beautifully risen and browned.
The Dear Leader (may her enemies writhe in agony) was kind enough to say it was good, and after a pico second's persuassion graciously accepted a second helping. We'd only eaten a salad as the first part of the meal, so little or no guilt was suffered.
It would be (and will be) improved with a very strong expresso used to up the coffee flavour (like a tiramisu), and next time I make it I'll pound some walnuts to add to the custard (just milk, beaten eggs and some sugar with a tsp of cinnamon) and thus increase the walnut flavour too - what we ate last night was rather too genteel, but it was also extremely enjoyable: the texture of the slithery base contrasted as it should with a B&BP with the slightly crisp top, and the flavour was very coffee and walnut cake.
Conductor and composer. Where's my bloody knighthood? Maybe I need to work on my orgasm-while- smelling-a-fart face.
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