HOW TO MAKE SAVOURY PUMPKIN BREAD PUDDING WITH CHARCOAL CREAM IN A HARRISON CHARCOAL OVEN
Inspired by a recipe of the Swedish Michelin starred chef Niklas Ekstedt, hot coals are infused in cream to give this unusual savoury take on a bread pudding with a light, smoky flavour. This hits all the right spots to serve as an accompaniment to game, or a roast or a holiday feast, soft and wobbly in the centre, with a crusty, crunchy top.
150g unsalted butter
750g pumpkin, peeled and cut into thin slices
2tbsp extra virgin olive oil
3 shallots, finely chopped
Small bunch sage leaves
200g tallegio or brie, cut into small cubes
300 ml milk
300 ml single cream
6 slices day-old sour dough bread
Sea salt flakes and freshly ground black pepper
Fire up the Harrison oven to 180 C.
Melt 100g of the butter in a medium pan. Tip the pumpkin slices into a large roasting tin, pour over the oil and half of the butter. Season, toss well and spread out in a single layer.
Place the tin in the oven and roast for about 25-30 minutes or until the pumpkin is tender and charred at the edges
Meanwhile, place the pan of remaining melted butter back on a low to medium heat. Add the chopped shallot and cook without colour for 5 minutes.
Chop half the sage, add to the pan and cook for a further 3-4 minutes or until the shallots are softened. Set aside.
Pour the milk and cream into a large deep pan and drop in a few whole sage leaves. Bring to just below a boil and remove from heat.
Open the oven and using tongs, lift a large wood coal from the hot embers, then gently lower into the cream and milk mix (it will spit and splatter a little).
Repeat with one more coal, then cover and leave to infuse for 1-2 hours.
Whisk the eggs in a bowl with the softened shallots, and once the charcoal cream has infused, pour through a fine sieve over the egg mixture, whisking all the time. Season.
Lightly butter the bread slices with the 50g of remaining butter, then layer the slices in a large oven-proof dish with a few of the roasted pumpkin slices, and a few cubes of Tallegio, then pour over a little of the custard evenly onto each layer. Finish the top with slices of pumpkin a few more whole sage leaves and pour over the remaining custard. Set aside for 30 minutes.
Meanwhile check the oven temperature and bring back to 180C.
Place the dish in a roasting tin and fill halfway with boiling water. Carefully place in the Harrison oven and cook for about 20 minutes or until just cooked but still a little wobbly in the centre.
Serve warm with game or a roast dinner.