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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS 40. METHOD Bread and butter pudding 1. Preheat the combi steam oven on Fan Plus at 175°C. 2. Grease and line a 3 litre ovenproof dish, or gourmet oven dish. 3. Place milk, cream, sugar, vanilla and eggs in a large bowl, whisk well to combine. 4. Add bread cubes and leave to soak for 1 hour. 5. Pour bread mixture into the dish and place into the oven on shelf position 1. 6. Select Combi mode: Fan Plus at 175°C + 40% moisture + 1 hour duration and bake until golden and crisp on top. 7. Remove from the oven and cool for 10 minutes. Poached winter fruit 1. In a large unperforated steam container, combine red wine, water, caster sugar, vanilla essence, spices, orange and lemon. Place in the steam oven and Steam at 100°C for 5 minutes to infuse. 2. Add the quince and steam for 10 minutes, or until it starts to soften. 3. Add the apples and pears to the quince, steam for a further 15 minutes, or until the fruit is tender. 4. Remove and allow to cool. Remove quinces, apples and pears from the liquid. Tangy cream 1. Using a freestanding mixer with a whisk attachment, whip cream until stiff peaks form. 2. Use a hand whisk to fold in the sour cream and sugar into the cream until just combined. 3. Transfer to a serving dish or container and store in the refrigerator. To serve 1. Serve bread and butter pudding with the poached winter fruits and tangy cream. HINTS AND TIPS • Clotted cream is a great alternative for the tangy cream. • Any bread can be used for this dish, although we like the tang of sourdough. • Leftover croissants or danishes can be substituted for the bread in this dish. • Bread and butter pudding can also be baked in the oven on Moisture Plus with Fan Plus at 180°C with 3 manual bursts of steam. Release the bursts of steam at 1 minute, 15 minutes and 30 minutes. Bake for 45 minutes. Bread and butter pudding 750 ml (3 cups) milk 600 ml cream 150 g (1 cup) caster sugar 2 tsp vanilla essence 5 eggs 1 kg stale sourdough, crusts removed, cut into 3 cm cubes Poached winter fruit 500 ml (2 cups) red wine, preferably Cabernet Sauvignon 500 ml (2 cups) water 150 g (1 cup) caster sugar 1 tbsp (20 ml) vanilla essence 1 cinnamon quill ½ tsp black peppercorns 3 bay leaves 3 cloves ½ orange, sliced in 2 mm rounds ½ lemon, sliced in 2 mm rounds 2 quinces, peeled, cored and quartered 2 firm apples, peeled, cored and quartered 2 firm pears, peeled, cored and quartered Tangy cream 300 ml cream 80 g sour cream 1 tbsp icing sugar, sifted Cooking programme Combi steam Miele accessories Gourmet oven dish Unperforated steam container Serves 6 Preparation time 1 hour 30 minutes Cooking time 1 hour BREAD AND BUTTER PUDDING WI TH POACHED WINTER FRUI T AND TANGY CREAM