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| Bread AND Butter Pudding | Page 3 of 5 |
 Simon
That's what we did. But what do you do if you're ordinary? The first thing you do is buy yourself a bottle of 1986 Barsac. The chalky soil at Barsac produces the world's finest sweet wines. Go there and rub a hundred grams between your thumb and fingertips. Sniff it. It's the source of vinicultural greatness. Sniff it again. Sniff it hard. Lick it. Go on. Now swallow. Swallow that soil and you'll understand why we made it compulsory. You can't order our Bread AND Butter Pudding without an '86 Barsac.
Some rules are made to be broken. That is not one of them.
Ingredients:
29 currants from Corinth
Cognac
10 soupcons of milk, organic cow's, wholly pasteurised, utterly non-homogenised and totally semi-skimmed
1 pinche of Caster sugar
1 demerara sugar
Vanilla essence
3 layers of trusted organic wholemeal bread, thinly abused
2 of Arthur Legg-Bourke's eggs
Fennel, close-shaved
The most important ingredient in our 'AND' is the currants. For two thousand years, Greek men with moussaka-flavoured moustaches have dried grapes on sheets in the sun south of Corinth. Only buy Greek currants, from Greek men, in Greece. We do our Currant Run in early May, when the mimosa is just out, the hotels are half-empty and the boys are just starting to put their shorts back on...
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